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Golden crispy rosemary focaccia bread recipe with olive oil pools.

The Best Homemade Focaccia Recipe: Soft, Airy & Crispy

Learn how to make a bakery-style focaccia bread recipe at home. This easy, no-knead method results in a golden crispy crust with a light, airy interior, perfectly seasoned with fresh rosemary and sea salt.
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Prep Time 20 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4, cups All-Purpose Flour approx. 500g
  • 2, cups Warm Water 100°F - 110°F
  • 2 ¼, tsp Active Dry Yeast or Instant Yeast
  • 1, tsp Sugar to bloom the yeast
  • ½, cup Extra-Virgin Olive Oil divided use
  • 1, tsp Fine Sea Salt for dough seasoning
  • Flaky Sea Salt for topping
  • Fresh Rosemary, leaves only

Equipment

  • 1 Stand Mixer Fitted with a dough hook (optional, can mix by hand)
  • 1 Large mixing bowl For the first rise (bulk fermentation)
  • 1 9x13-inch Baking Pan Metal pan is preferred for a crispier bottom crust
  • 1 Plastic Wrap Or a damp kitchen towel to cover the dough
  • 1 Kitchen scale Recommended for accurate flour measurement (optional)

Method
 

  1. Proof,"Combine warm water, sugar, and yeast; let sit for 5 minutes until foamy."
  2. Mix,"Add flour and salt to the yeast mixture; mix until a sticky, shaggy dough forms."
  3. Rise 1,"Transfer to an oiled bowl, cover, and let rise for 1 to 1.5 hours in a warm spot."
  4. Shape,Transfer dough to a greased 9x13 pan and stretch it gently to the edges.
  5. Rise 2,Cover and let rise for another 45 minutes until the dough has doubled in size.
  6. Dimple,Drizzle with olive oil and use fingers to press deep dimples all the way to the pan.
  7. Bake,Sprinkle with rosemary and flaky salt. Bake at 425°F for 25 minutes until golden brown.

Notes

1. Flour Tip Always measure your flour by spooning it into the cup and leveling it off. Too much flour will result in a dense focaccia bread recipe rather than an airy one.
2. Water Temp Ensure your water is between 100°F and 110°F. If it's too hot, it will kill the yeast; too cold, and it won't activate properly.
3. Flavor Boost For a flavor closer to a sourdough focaccia recipe, let the dough cold-ferment in the refrigerator for 12–24 hours after the first mix. This slow rise develops a complex, tangy profile.
4. Pan Choice Using a metal baking pan is essential for achieving those signature crispy, golden edges that make this basic focaccia recipe stand out. Glass or ceramic won't conduct heat the same way.
5. Storage To maintain the texture, avoid the microwave when reheating. Use an oven at 350°F for 5-8 minutes to restore the crispiness and that fresh-baked feel.