Go Back

Perfect Focaccia Bread Recipe: Crispy, Golden & Aromatic

This authentic Italian focaccia bread recipe delivers bakery-quality results with minimal effort. Crispy on the outside, tender on the inside, and bursting with olive oil and rosemary flavor — you’ll master this Italian classic in just 3 hours.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 servings
Course: Bread
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 cups 500g bread flour or all-purpose flour
  • 2¼ teaspoons 7g active dry or instant yeast
  • 2 teaspoons 10g salt
  • 1¾ cups 415ml warm water (105–110°F)
  • ¼ cup 60ml extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons fresh rosemary leaves
  • Coarse sea salt for sprinkling

Method
 

  1. In a large bowl, mix flour, yeast, and salt. Create a well and add warm water and olive oil. Mix until a sticky dough forms.
  2. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover, and let rise for 1–2 hours until doubled in size.
  4. Transfer dough to a well-oiled baking pan. Stretch gently to fit the pan.
  5. Use oiled fingertips to dimple the surface deeply.
  6. Cover and let rise again for 30 minutes until puffy.
  7. Preheat oven to 425°F (220°C). Drizzle generously with olive oil, sprinkle with rosemary and coarse salt.
  8. Bake 20–25 minutes until golden brown and hollow-sounding when tapped.

Notes

For best results, don’t rush the rise times — proper fermentation develops flavor and texture. Store cooled focaccia in an airtight container at room temperature up to 3 days or freeze for up to 3 months.