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Focaccia bread has ancient roots that trace back to the Etruscans and early Romans, making it one of Italy’s oldest bread varieties. Originally cooked on a hearth or hot stone, focaccia—derived from the Latin word focus, meaning hearth—was a simple flatbread made with flour, water, and olive oil. It was often used as a base for meals or as an offering to the gods during religious ceremonies. Over time, regional variations developed, with Liguria, particularly the city of Genoa, becoming especially famous for its soft, olive oil-rich version known as focaccia alla genovese. Today, focaccia is enjoyed throughout Italy and around the world, topped with herbs, vegetables, or cheese, and remains a beloved symbol of rustic, Mediterranean baking tradition.
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Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Bread
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • ¾ cup water (warm)
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp instant dry yeast
  • 2⅓ tbsp olive oil
Topping
  • Fresh rosemary (1–2 sprigs, chopped)
  • 2 tbsp olive oil
  • Flaky sea salt (to taste)

Instructions
 

  1. Activate the yeast (if using active dry yeast):
    In a small bowl, mix warm water with sugar and yeast. Let it sit for 5–10 minutes until frothy. (Skip this step if using instant yeast and go straight to mixing.)
  2. Make the dough:
    In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
  3. First rise:
    Cover the bowl with a clean towel or plastic wrap. Let the dough rise at room temperature for 1–1.5 hours, or until doubled in size.
  4. Prepare the pan:
    Lightly oil an 8x8-inch (20x20 cm) baking pan or small sheet tray. Transfer the dough to the pan and gently stretch it to fit. If it resists, let it rest for 10 minutes and try again.
  5. Second rise:
    Cover the dough loosely and let it rise again for about 30 minutes.
  6. Preheat oven to 425°F (220°C).
  7. Add the signature dimples:
    Drizzle the top generously with olive oil. Use your fingers to press deep dimples into the dough. Sprinkle with chopped rosemary and flaky salt.
  8. Bake:
    Bake for 20–25 minutes or until golden brown on top and crisp on the bottom.
  9. Cool slightly, slice, and serve warm.
    Focaccia is best enjoyed fresh, but leftovers keep well for up to 2 days.

Notes

Hydration is key: The dough will be sticky — that’s normal! High hydration helps create those airy pockets and a fluffy interior.
Let it rest: If the dough springs back when you try to stretch it into the pan, give it 10–15 minutes to relax. Gluten needs time to loosen up.
Rosemary: Use fresh rosemary for the best flavor. If using dried, use half the amount and rub it between your fingers to release the oils.
Baking: Check the bottom: For that perfect crunch, lift the focaccia gently after baking, the bottom should be golden and crisp.
Pan matters: A metal baking pan or cast-iron skillet will give you the crispiest base. Avoid glass if possible, as it can result in a softer crust.