Easy Rosemary Sea Salt Focaccia

Ingredients

Dough

Simple pantry ingredients for an incredible focaccia loaf

• 500g (4 cups) All-purpose flour — Bread flour works too for extra chew
• 375g (1⅔ cups) Warm water (about 110°F / 43°C) — Use a thermometer to check temperature
• 7g (2¼ tsp (1 packet)) active dry yeast — Or use instant yeast and skip activation
• pinch (pinch) Sugar (optional, for activating yeast)
• 45ml (3 tbsp) Extra virgin olive oil, divided — Quality oil makes a difference here
• 10g (2 tsp) Fine sea salt

Topping

Fresh aromatics and flaky salt for the signature finish

• 2-3 tbsp (2-3 tbsp) Fresh rosemary, chopped — Fresh is best; dried works in a pinch
• 3g (¾ tsp) flaky salt or coarse sea salt
• 15g (1 tbsp) Extra olive oil for drizzling

Total flour: 500g

Hydration: 75%

Pro tip: Don't skimp on the olive oil—focaccia needs a generous hand for that signature texture and golden crust.

Equipment

Method

Wake Up the Yeast

Get your active dry yeast active and foamy before building the dough.

1. Combine yeast and water. Combine active dry yeast, warm water, and a pinch of sugar in your mixing bowl. Stir and let it sit 5–10 minutes until foamy. This activates the yeast and ensures it's alive.
2. Check for activity. Look for a bubbly, foamy surface. If it doesn't foam after 10 minutes, toss it and start with fresh yeast—your yeast may be expired.

Bring the Dough Together

Mix ingredients and kneading until you have a smooth, elastic dough with good gluten development.

1. Combine dry ingredients. Add flour, 2 tbsp (30 ml) olive oil, and salt to the yeast mixture.
2. Mix the dough. Mix with a spatula until you get a shaggy dough. All flour should be hydrated.
3. Knead the dough. Switch to your hands and kneading for 5–7 minutes until smooth and slightly elastic. The gluten will develop as you work the dough. You can also use the stretch and fold technique if you prefer a gentler approach.

First Rise (Bulk Fermentation)

Let the dough double in size at room temperature. This is the bulk fermentation stage.

1. Cover the dough. Drizzle a little olive oil over the dough and turn to coat. Cover the bowl with a damp towel or plastic wrap.
2. Let it rise. Let it proofing at room temperature for 60–90 minutes, until doubled in size. Use the poke test to check readiness—the dough should spring back slowly.

Wait: 60-90 minutes

Shape the Dough

Press the dough into your oiled pan and let it relax. Be gentle to preserve those air bubbles.

1. Oil the pan generously. Drizzle 2-3 tablespoons of olive oil into your 9×13 inch pan and spread it around. Don't be shy—the oil creates the crispy bottom.
2. Transfer the dough. Gently transfer the dough to the pan. Press and stretch gently toward the corners. Don't worry if it springs back.
3. Rest the dough. If the dough resists stretching, cover and let it rest 15 minutes. The gluten will relax and make shaping easier.

Dimple and Flavor

Create the signature focaccia dimples and add your toppings. This is where the magic happens.

1. Create dimples. Oil your fingertips and press deep dimples across the entire surface. Go all the way to the bottom of the pan—these pockets collect oil and create flavor.
2. Drizzle with oil. Drizzle the remaining 1 tbsp (15 ml) olive oil over the top, letting it pool in the dimples.
3. Add toppings. Sprinkle chopped rosemary and flaky salt generously. The salt should be visible—it's part of the presentation.

Second Rise

A final rise for extra airiness and to let the oil settle into those dimples.

1. Uncover and rise. Let the dough rise uncovered for 30 minutes. This allows the surface to dry slightly for better browning and lets the oil settle into those dimples.
2. Preheat oven. During this time, preheat your oven to 425°F (220°C). A fully preheated oven is essential for proper rise.

Wait: 30 minutes

Shaping & Dimpling

The signature focaccia look comes from generous dimpling and a light hand. Don't press out all the air—you want those bubbles.

Baking

A hot oven and generous olive oil create that signature golden, crispy exterior with a soft, airy interior.

Standard Oven (recommended)

Bake until golden on top and edges pull away from pan.

Equipment: 9×13 inch baking pan,Oven

1. Preheat oven. Ensure oven is fully preheated to 425°F (220°C). A hot oven is essential for oven spring.
2. Bake until golden. Bake 20–25 minutes until golden on top and the bottom sounds hollow when tapped. Internal temperature should reach 200-205°F (93-96°C).
3. Cool before slicing. Let cool in pan for 10 minutes before transferring to a cooling rack. This lets steam escape and prevents sogginess.

Cast Iron Enhancement

For an extra crispy bottom, preheat a cast iron skillet and bake your pan inside it.

Equipment: 9×13 inch baking pan,Cast iron skillet,Oven

1. Preheat with cast iron. Place a large cast iron skillet in the oven while preheating.
2. Nest the pans. Carefully place your focaccia pan inside the hot cast iron skillet.
3. Bake as usual. Bake 20-25 minutes. The cast iron transfers extra heat to the bottom for superior crunch.

Note: Don't skimp on the oil—focaccia needs a generous hand with olive oil for that signature texture and flavor.

Storage

• Room temperature: Wrap in foil and store at room temperature for up to 2 days. Reheat in a 350°F oven for 5-10 minutes to refresh.
• Refrigerated: Not recommended—refrigeration causes bread to stale faster.
• Frozen: Slice and freeze in a single layer, then transfer to a freezer bag. Keeps for up to 3 months. Toast from frozen or thaw at room temperature.

Frequently Asked Questions

Can I use instant yeast instead of active dry?

Yes! Skip the activation step and add instant yeast directly to the flour. Use the same amount.

Can I make this with sourdough starter?

Absolutely! Replace the yeast with 100g of active sourdough starter and reduce water to 325g. Expect longer rise times (3-4 hours for bulk fermentation).

How do I store leftover focaccia?

Keep at room temperature wrapped in foil for 2 days, or freeze slices up to 3 months. Reheat in a 350°F oven for 5-10 minutes to refresh the crust.

What other toppings can I use?

Try olives, cherry tomatoes, caramelized onions, roasted garlic, fresh herbs like thyme or oregano, or even grapes with honey for a sweet version.

Why is my focaccia flat and dense?

This usually means the yeast wasn't active or the dough didn't rise enough. Always check that your yeast foams during activation, and give the dough enough time to double.

Can I make this ahead of time?

Yes! After shaping and dimpling, cover and refrigerate overnight. Let it come to room temperature for 30 minutes before baking, or bake straight from the fridge and add 5 minutes to the bake time.

Nutrition

Per serving (1 slice (of 12)): 243 calories, 34g carbohydrates, 5g protein, 9g fat, 1g fiber, 175mg sodium.