Homemade Focaccia Bread Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine 1.75 cups warm water (about 105–110°F / 40–43°C) with 1 tsp sugar and 2 tsp active dry yeast. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour.

In a large bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 2 tsp instant yeast (or the activated mixture), and 2 tsp fine sea salt so ingredients are evenly distributed.

Add 1.75 cups warm water and 1/4 cup (0.25 cups) extra-virgin olive oil and 1 tsp sugar or honey to the flour. Mix with a wooden spoon or dough hook on low speed until a shaggy, sticky dough forms, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly elastic, or knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes. The dough should be tacky but not stiff; add a teaspoon of flour at a time only if excessively sticky.

Lightly oil a clean bowl with olive oil, place the dough in the bowl, turning to coat all sides with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Lightly oil a 9x13-inch (or similar size) baking pan with olive oil. Gently tip the risen dough into the prepared pan and stretch it with oiled fingers until it reaches the corners; if the dough resists, let it rest 10 minutes and try again.

Cover the pan loosely with plastic wrap or a damp towel and allow the dough to rise again until puffy, about 30–45 minutes. Preheat oven to 425°F (220°C) during the last 15 minutes of this rise.

Use your fingertips to press deep dimples into the dough across the entire surface, about 1/2 to 1 inch apart. Do not press through to the pan.

Scatter 1 cup halved pitted olives and 1 1/2 cups halved cherry tomatoes evenly over the dough, pressing them gently into the dimples so they sit slightly embedded in the dough.

Distribute 2 tbsp chopped fresh rosemary and thinly sliced garlic (2 cloves) evenly. Drizzle the surface with about 2 tbsp extra-virgin olive oil (reserve some for finishing). Sprinkle 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper over the top.

Bake the focaccia in the preheated 425°F (220°C) oven on the middle rack for 20–25 minutes, or until the crust is deep golden brown and the center sounds hollow when tapped. If the tomatoes begin to darken too quickly, tent loosely with foil for the last 5–8 minutes.

Remove from oven and immediately brush with a little more olive oil (about 1–2 tbsp) for shine and added flavor. Taste and adjust with a light sprinkle of flaked sea salt if desired.

Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with fresh basil leaves if using. Slice into squares or strips and serve warm or at room temperature.