1. In a small bowl, combine the active dry yeast and warm water. Let it sit for about 5 minutes until it gets frothy and bubbly—this means your yeast is alive and happy. If nothing happens, your yeast is dead and you need to start over with fresh yeast.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the frothy yeast mixture along with 1/4 cup of the olive oil. Stir everything together with a wooden spoon until a shaggy dough forms—it won’t look pretty yet, and that’s fine.
3. Turn the dough out onto a floured surface and knead for about 5-7 minutes. You want it smooth and elastic—when you poke it, it should bounce back slowly. Don’t be afraid to get your hands in there and really work it.
4. Place the dough in a bowl that you’ve rubbed with a little olive oil, turning the dough to coat it. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour or until it’s doubled in size. It should look puffy and full of air.
5. Crank your oven to 400°F. While it’s heating, punch down the dough—literally give it a good punch to deflate it—and transfer it to a baking sheet lined with parchment paper. Press and stretch the dough with your hands to fit the pan. Don’t worry about making it perfect; rustic is the vibe here.
6. Drizzle the remaining 1/4 cup of olive oil all over the top of the dough. Now for the best part: use your fingertips to press dimples all over the surface. Really push down—don’t be shy about it. Those dimples are what make focaccia focaccia.
7. Sprinkle the chopped rosemary and a generous amount of sea salt over the top, making sure to get some in those dimples.
8. Bake for 20-25 minutes or until the focaccia is golden brown on top and the edges are crispy. Your kitchen will smell incredible. Start checking at 20 minutes because every oven is different.
9. Remove from the oven and let it cool for at least 5 minutes before slicing. I know it’s hard to wait, but give it a minute or you’ll squish it. Cut into squares or rectangles and try not to eat it all in one sitting.

Nutrition Information (Per Serving, based on 10 servings):

• Calories: 285
• Carbohydrates: 38g
• Protein: 6g
• Fat: 12g
• Fiber: 2g
• Sodium: 590mg
• Iron: 12% DV
• Calcium: 2% DV

This focaccia provides energy from complex carbohydrates and healthy fats from olive oil, making it a satisfying addition to any meal.

Notes:

• The water temperature matters. Too hot kills the yeast, too cold and it won’t activate. Aim for bathwater warm, around 105-110°F.
• Every oven runs differently, so trust your eyes. Start checking at 20 minutes. You want golden brown, not dark brown.
• Don’t skip the dimpling step. Those finger pokes create the classic focaccia texture and keep huge air bubbles from forming.
• Use enough olive oil. I know it seems like a lot, but that’s what makes focaccia amazing. The oil creates that crispy bottom and keeps the bread moist.

Storage Tips:

Room Temperature: Store wrapped in foil or in an airtight container for up to 2 days. It’s best eaten fresh, but day-old focaccia makes incredible sandwiches.

Refrigerator: I don’t recommend refrigerating focaccia—it makes the bread tough and stale faster.

Freezer: Wrap cooled focaccia tightly in plastic wrap, then foil. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 15 minutes. Don’t microwave it—that turns it into rubber.

Reheating: Warm in a 350°F oven for 5-10 minutes to crisp it back up. A quick toast also works great.

Serving Suggestions:

• Olive Oil Dipping: Serve warm with good olive oil mixed with balsamic vinegar and Italian herbs for dipping
• Sandwich Base: Cut horizontally and use as bread for pressed sandwiches or paninis—the oil-soaked crust is perfect for this
• Alongside Soup or Pasta: This is absolutely incredible with any Italian meal, especially tomato-based dishes
• Appetizer Board: Cut into small squares and serve with cheese, cured meats, and olives for an Italian-style appetizer spread

Mix It Up (Recipe Variations):

Garlic and Herb Focaccia: Add 4 minced garlic cloves to the olive oil before drizzling, and mix rosemary with fresh thyme and oregano for an aromatic herb blend.

Cherry Tomato Focaccia: Press halved cherry tomatoes and pitted olives into the dimples before baking for a pizza-like version that’s perfect for summer.

Caramelized Onion Focaccia: Top with caramelized onions and fresh sage instead of rosemary for a sweet-savory combination that’s incredible.

Simple Sea Salt Focaccia: Skip all the toppings except flaky sea salt and cracked black pepper for a versatile, neutral bread that pairs with everything.

What Makes This Recipe Special:

This authentic Italian focaccia recipe uses a high-hydration dough technique that creates an incredibly light, airy crumb while the generous amount of olive oil produces that signature crispy-yet-tender texture. The dimpling method isn’t just traditional—it’s functional, preventing large air pockets while creating those perfect little wells that catch olive oil and herbs. This approach respects centuries of Italian baking tradition while remaining completely accessible to home bakers, proving that truly great bread doesn’t require professional equipment or years of experience.