focaccia

Easy focaccia recipe with olive oil and rosemary. Ready in under 2 hours and you get a crisp, golden crust and pillowy center every time.

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Total Time 2 1

Servings: 8 slices

Course: Bread

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

dough

4 xícara all-purpose flour
1.5 xícara warm water about 40°C, warm to the touch
1 colher de sopa dry yeast
0.5 colher de sopa sugar
0.5 colher de sopa salt
0.25 xícara extra-virgin olive oil

topping

0.25 xícara extra-virgin olive oil
1 colher de sopa fresh rosemary roughly chopped
1 colher de chá flaky sea salt

Method

Dough preparation

In a large bowl, mix 4 cups of all-purpose flour, 1 tablespoon of dry yeast, 0.5 tablespoon of sugar, and 0.5 tablespoon of salt.
Add 1.5 cups of warm water (about 40°C, just warm to the touch) and 0.25 cup of extra-virgin olive oil. Stir with a spoon or your hand until you get a sticky dough.
Cover with a clean kitchen towel and let rest in a warm spot 45 minutes until doubled in size. If your kitchen is cold, preheat your oven to the lowest setting for 2 minutes, turn it off, and proof the dough inside with the door cracked open.

Shaping and first bake

Line a baking sheet with parchment paper. Drizzle olive oil (about 2 tablespoons) onto the paper.
Transfer the dough to the sheet. With oiled hands, gently press the dough out to a rectangle 2–3 cm thick. No need to punch down. Let rise uncovered for 20 minutes — gives you those open bubbles.

Topping and baking

Preheat your oven to 220°C (428°F).
Use your fingers to dimple the dough deeply all over (my favorite part — the more dimples, the better the crust). Drizzle with the remaining 0.25 cup of olive oil, sprinkle chopped rosemary, and finish with flaky sea salt.
Bake 25–30 minutes until deeply golden on top and underneath. If you like an extra-crunchy base, leave it in for another 2 minutes at the end.
Cool at least 10 minutes before slicing so the crumb sets and doesn’t turn gummy.

Notes

I come back to focaccia again and again because it fills the whole house with that roasted olive oil smell and gives me easy lunches all week. You only need basic ingredients, but it comes out like something from a bakery.

My real-life tricks for better focaccia

If your dough seems too sticky to work with, grease your hands with olive oil before shaping—it’s messier if you try extra flour. Letting the dough rest uncovered for 20 minutes on the tray helps create those big, open bubbles you see in bakery focaccia; if you skip this rise, you’ll get a flatter, more dense crumb.

My slightly strange but effective tip: I add half the salt on top before baking and the other half as soon as it comes out of the oven. This way, you get a couple of salty hits but avoid bitterness or burnt patches. Use flaky salt if you can—regular salt will melt away.

Substitutions and variations

If you’re out of rosemary, try thin red onion slices or halved cherry tomatoes pressed into the dough. Avoid adding cheese on top before baking (it burns); grated Parm works on a warm slice after baking.

Whole wheat flour makes it denser and a bit dry—I never use more than half whole wheat in the mix. Oat or almond flour doesn’t give the right texture, so I don’t recommend those here.

Storage

Wrap leftover focaccia in foil and keep at room temp for 2 days. For longer, freeze in pieces and toast straight from the freezer. I freshen day-old slices by placing them cut-side down in a hot skillet for 60 seconds; the olive oil crisps up and it’s just as good as fresh.