Homemade Focaccia

Golden, pillowy focaccia with a crackly olive-oil crust, dimpled and studded with rosemary and flaky sea salt. This no-fuss homemade version rises high and tastes straight from a Ligurian bakery.

Prep time

20 mins

Cook time

25 mins

Total time

2 hrs 5 mins

Servings

4 servings

Calories

380

Ingredients

• 500 g bread flour (or all-purpose flour)
• 10 g fine sea salt
• 7 g instant dry yeast
• 350 ml lukewarm water
• 60 ml extra-virgin olive oil, plus more for the pan and drizzling
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky sea salt, for the top
• 1/2 tsp dried thyme (optional, for the top)

Instructions

1. In a large bowl, whisk the flour, fine sea salt, and yeast. Add the lukewarm water and 60 ml olive oil, then stir into a shaggy, sticky dough.
2. Knead for 8 minutes until smooth and elastic. Cover and rise in a warm spot for 1 hour, until doubled.
3. Generously oil a 30 x 40 cm baking pan. Tip the dough in and gently stretch it to the edges.
4. Dimple the surface deeply with oiled fingertips, drizzle generously with olive oil, and scatter over the rosemary and flaky salt.
5. Rest 15 minutes while the oven heats to 220°C (200°C fan).
6. Bake 20-25 minutes until deeply golden and crisp at the edges. Cool 10 minutes in the pan before slicing.

Pro tips

• Be generous with the olive oil — it is what gives focaccia its signature crackly crust.
• Make deep dimples; shallow ones disappear as the dough rises and bakes.
• Use room-temperature, slightly warm water (around 35°C) to help the yeast wake up.
• For an extra-crisp bottom, bake on the lower oven rack.

Frequently asked questions