Easy Homemade Focaccia Bread

No-knead focaccia with golden olive oil edges, a soft and airy center, rosemary, and flaky sea salt. Add optional cherry tomatoes and olives to make the pictured variation. Makes 10 portions.

Print Pin

Course: Bread, Side Dish

Cuisine: Italian

Keyword: Easy Homemade Focaccia Bread, no-knead focaccia, olive oil bread, rosemary focaccia

Calories: 234kcal

Equipment

Large mixing bowl
Kitchen scale Recommended for measuring flour
Measuring cups and spoons
Wooden spoon or sturdy spatula
9 × 13-inch metal baking pan
Bowl cover or clean kitchen towel
Cooling rack

Ingredients

500 g all-purpose flour or bread flour, approximately 4 cups spooned and leveled
420 ml lukewarm water, approximately 1¾ cups
2 tsp instant yeast
2 tsp fine salt
1 tsp granulated sugar
60 ml olive oil, divided into 2 tablespoons for the dough, 1 tablespoon for the pan, and 1 tablespoon for the top
1 tsp dried rosemary, or substitute 1 tablespoon chopped fresh rosemary
0.5 tsp flaky sea salt
2 cloves garlic, minced, optional
0.5 cup cherry tomatoes, halved and patted dry, optional
0.25 cup sliced pitted olives, drained and patted dry, optional

Instructions

Stir the flour, instant yeast, fine salt, and sugar together in a large mixing bowl.
Add the lukewarm water and 2 tablespoons of olive oil. Stir until a sticky, shaggy dough forms and no dry flour remains. Do not knead.
Cover the bowl and let the dough rise in a warm spot for 60–90 minutes, or until it roughly doubles and develops visible bubbles. Allow more time in a cool kitchen.
Spread 1 tablespoon of olive oil across the bottom and sides of a 9 × 13-inch metal baking pan.
Gently transfer the dough to the pan and turn it once to coat it with oil. Stretch it toward the corners. If it resists, let it rest for 10–15 minutes before stretching again.
Cover loosely and let the dough rise for 30–45 minutes, until puffy. Meanwhile, preheat the oven to 425°F (220°C).
Drizzle the remaining 1 tablespoon of olive oil over the dough. Lightly oil your fingertips and press deep dimples across the surface. Add rosemary, flaky sea salt, and optional garlic. If using the optional tomatoes and olives, press them gently into the dough.
Bake on the middle rack for 20–25 minutes, until golden and cooked through in the center. Allow additional baking time as needed. Tent loosely with foil if the top browns too quickly.
Let the focaccia rest in the pan for 5–10 minutes. Transfer it to a cooling rack, allow it to cool slightly, and slice into 10 portions.

Notes

Use 500 g flour for the most consistent results. Divide the olive oil: 2 tablespoons for the dough, 1 tablespoon for the pan, and 1 tablespoon for the top. Allow 60–90 minutes for the first rise and 30–45 minutes for the second rise, or longer until the dough reaches the described appearance. Optional tomato and olive toppings match the photo. Nutrition values are estimates per one-tenth of the loaf using all-purpose flour and dried rosemary, excluding optional garlic, tomatoes, and olives; sodium varies by salt brand and crystal size. Store plain cooled focaccia airtight at room temperature for up to 2 days. Refrigerate the tomato-topped variation and enjoy within 3 days. Freeze portions for up to 2 months.

Nutrition