Focaccia Bread Olive Rosemary (Printable)

Golden Italian flatbread with olive oil and rosemary, perfect for savory meals and sandwiches.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2¼ teaspoons active dry yeast
04 - 1½ cups lukewarm water
05 - ¼ cup extra virgin olive oil
06 - 1 tablespoon granulated sugar

→ Topping

07 - 2 to 3 tablespoons extra virgin olive oil
08 - 1 to 2 tablespoons fresh rosemary leaves, chopped
09 - 1½ teaspoons coarse sea salt
10 - ½ cup cherry tomatoes, halved (optional)
11 - ⅓ cup pitted black olives, sliced (optional)

# Directions:

01 - In a large bowl, mix bread flour and fine sea salt until evenly distributed.
02 - In a separate container, stir active dry yeast and sugar into lukewarm water. Let stand for 5 to 10 minutes until foamy.
03 - Pour the yeast mixture and ¼ cup olive oil into the flour mixture. Stir until a sticky dough forms.
04 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic, or knead with a stand mixer and dough hook for 5 to 7 minutes.
05 - Lightly oil a large bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 2 hours until doubled in size.
06 - Oil a 9x13-inch baking sheet generously. Transfer the dough and gently stretch it to fill the pan evenly.
07 - Cover the dough and let it rise again for 30 to 45 minutes until slightly puffy.
08 - Preheat the oven to 425°F.
09 - Using oiled fingers, dimple the dough surface. Drizzle with olive oil, sprinkle rosemary leaves and coarse sea salt. Add cherry tomatoes and olives if desired.
10 - Bake for 20 to 25 minutes until the crust is golden brown and crisp.
11 - Allow the bread to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It's foolproof enough for beginners yet satisfying enough for experienced bakers, with that perfect balance of crispy edges and pillowy soft interior
  • The whole process takes less than three hours, and most of that is just letting the dough do the work while you relax
  • One focaccia feeds a crowd, making it the ultimate crowd-pleaser for gatherings, picnics, or quiet afternoons at home
02 -
  • Water temperature is genuinely critical—I learned this the hard way with a batch of flat, lifeless focaccia that taught me to always use a thermometer or that comfort-bath-water test
  • Don't skip the second rise, even though you're excited to bake; those extra 30–45 minutes create the airy interior that separates homemade focaccia from dense brick
  • Over-kneading is nearly impossible by hand, but with a stand mixer, it's easy to go too far; stop when the dough is smooth and elastic, not superhuman
03 -
  • Keep your bench and hands lightly oiled during stretching to prevent sticking, but don't go overboard—a little oil is guide, too much is a mess
  • If your dough springs back too aggressively when you try to stretch it, let it rest for 5–10 minutes and come back; the gluten needs a moment to relax

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