“This is the crumb you’re aiming for, light, open, and full of flavor from the olive oil and rosemary.”
By Henry Hunter
A soft, aromatic focaccia that makes you look like a seasoned baker even on a busy weeknight. Simple steps, no special tools, and huge payoff.
It’s six in the evening and the kitchen already smells like comfort. Rosemary in warm olive oil, that whisper of salt, the little dimples your fingertips leave in the dough. This is one of those breads that builds confidence fast. No special tools. No advanced techniques. Just simple steps that bring huge payoff.
If you’re new to bread baking or you want a reliable crowd-pleaser, this is the one.
Prep Time: 20 minutes
Bake Time: 25 minutes
Rising Time: 2 hours 15 minutes
Total Time: 3 hours
Servings: 12 slices
Difficulty: Easy
Ingredients
Dough
• 500 g (4 cups) all-purpose flour
• 375 g (1⅔ cups) warm water, about 110°F / 43°C
• 7 g (2¼ tsp or 1 packet) active dry yeast
• Pinch of sugar, optional, for activating yeast
• 45 ml (3 tbsp) olive oil, divided
• 10 g (2 tsp) fine sea salt
“A close-up of the golden edges and airy interior you get when the dough is fully hydrated and given time to rise.”
Topping
• 2–3 tbsp fresh rosemary, chopped
• Flaky or coarse sea salt, to taste
• Extra olive oil for drizzling
Equipment
• Large mixing bowl
• 9×13 inch baking pan or sheet
• Silicone spatula or wooden spoon
• Olive oil brush (optional)
• Kitchen thermometer (optional, for water temp)
2. Bring the dough together Add flour, 2 tbsp (30 ml) olive oil, and salt to the yeast mixture. Mix with a spatula until you get a shaggy dough. Switch to your hands and knead 5–7 minutes until smooth and slightly elastic.
Instructions
1. Wake up the yeast Combine yeast, warm water, and a pinch of sugar in your mixing bowl. Stir and let it sit 5–10 minutes until foamy. If it doesn’t foam, toss it and start with fresh yeast.
3. First rise: Cover the bowl with a damp towel or plastic wrap. Let it rise at room temperature 60–90 minutes, until doubled in size.
4. Shape the dough: Drizzle a little olive oil into your 9×13 inch pan and spread it around. Press the dough into the pan, stretching gently to the corners. Don’t worry if it springs back. Cover again and let it rest 15 minutes.
5. Dimple and flavor: Use your fingertips to press deep dimples across the entire surface. Drizzle the remaining 1 tbsp (15 ml) olive oil over the top. Sprinkle chopped rosemary and flaky salt generously.
6. Second rise: Let the dough rise uncovered for 30 minutes. This helps it stay airy and lets the oil settle into those dimples.
7. Bake: Preheat your oven to 425°F (220°C). Bake 20–25 minutes, until golden on top and the edges pull away slightly from the pan. The bottom should sound hollow when you tap it.
8. Cool and serve: Let the focaccia rest in the pan 10 minutes before slicing. Serve warm or at room temperature.
“Here’s the kind of open, airy crumb you get when focaccia dough is handled gently and given time to rise. This version has olives and pepperoni, but the base dough is the same one you’ll make in this recipe.”
Notes
• Crispier bottom: Preheat a cast-iron pan in the oven, then set your baking pan inside it before baking.
• Deeper rosemary flavor: Warm the olive oil with rosemary sprigs for 30 seconds in the microwave or on the stove before drizzling.
• Garlic variation: This dough loves roasted garlic cloves or a sprinkle of granulated garlic mixed with the rosemary.
• Oil is your friend: Don’t skimp. Focaccia needs a generous hand with olive oil for that signature texture and flavor.
• Storage: Keep at room temperature wrapped in foil for 2 days, or freeze slices up to 3 months.
Nutrition Information (Per Slice,
12 servings)
• Calories: 243
• Fat: 9 g
• Carbohydrates: 34 g
• Protein: 5 g
• Sodium: 175 mg
Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes.
🍞 Convert This Recipe to Sourdough?
This focaccia works beautifully with sourdough starter instead of yeast. I built a free converter that handles the math for you, it breaks down starter into flour and water, calculates proper inoculation, and preserves your hydration.
Just paste this recipe or upload a PDF and let it do the work: h
ttps://bread-buddy-converter.lovable.app/
Works both ways: yeast → sourdough or sourdough → yeast.
