Homemade Focaccia Recipe

Activate yeast

In a small bowl, combine warm water (1 3/4 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface and let sit for 5–10 minutes until foamy. If it doesn’t foam, discard and use fresh yeast.

Mix dough

In a large bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center and pour in the foamy yeast mixture and 1/2 cup olive oil. Stir with a wooden spoon or use the dough hook on low until a shaggy, slightly sticky dough forms (about 2–3 minutes by hand; 3–4 minutes with mixer).

Knead

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly elastic, or knead in stand mixer on medium for 4–5 minutes. The dough should be tacky but not overly sticky; add up to 1 tablespoon flour if excessively sticky.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil (from the pan/oil quantity). Place the dough in the bowl, turning to coat all sides with oil. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Prepare pan

Generously oil a 9x13-inch baking pan with the 2 tablespoons olive oil reserved for the pan, spreading it to coat the bottom and sides.

Stretch dough into pan

Gently punch down the risen dough and transfer to the oiled pan. Using floured fingertips or well-oiled hands, stretch and press the dough evenly to the corners of the pan. If it resists, let rest 5–10 minutes and then continue; do not overstretch aggressively.

Second rise

Cover the pan loosely with lightly oiled plastic wrap or a damp towel and let the dough rise again until puffy and roughly doubled in thickness, about 30–45 minutes.

Dimple the dough

Preheat the oven to 450°F (230°C). Once the dough has risen, use your fingertips to press deep dimples all over the surface, about 1/2–3/4 inch apart, stretching the dough slightly as you go to create pockets.

Add oil and toppings

Drizzle the 3 tablespoons extra-virgin olive oil evenly over the dough, letting some pool in the dimples. Scatter the chopped fresh rosemary (2 tablespoons) and the optional thinly sliced garlic (2 cloves) evenly over the surface. Sprinkle the flaky sea salt (2 teaspoons) and 1/2 teaspoon coarsely ground black pepper across the top.

Bake

Place the pan in the preheated oven and bake for 18–22 minutes, rotating the pan halfway through, until the focaccia is deep golden brown on top and sounds hollow when tapped.

Finish

Remove the focaccia from the oven and immediately drizzle an additional 1 teaspoon olive oil (optional) into any dry spots and gently press any rosemary sprigs back onto the surface. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before cutting.

Cut focaccia into squares or strips. Serve warm or at room temperature as a starter, with extra olive oil for dipping if desired. Store leftover focaccia wrapped at room temperature for up to 2 days or freeze tightly wrapped for up to 1 month.