Description
This easy focaccia bread recipe is soft, golden, and fluffy with a crisp olive oil-kissed crust and signature dimples. Perfect as a side, appetizer, or sandwich base, this no-knead Italian flatbread is simple to make and fully customizable with toppings like rosemary, garlic, and flaky sea salt.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1½ cups warm water
- 2¼ tsp active dry yeast (1 packet)
- 1 tsp sugar or honey
- 1½ tsp salt
- ¼ cup olive oil
- For topping:
- 2–3 tbsp olive oil (for drizzling)
- Flaky sea salt
- Optional: fresh rosemary, thyme, garlic slices, cherry tomatoes, or parmesan
Instructions
-
In a large bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
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Add flour, salt, and ¼ cup olive oil. Stir to form a sticky dough.
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Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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Transfer dough to a generously oiled 9×13-inch pan. Gently stretch to fit.
-
Let rise again for 20–30 minutes while preheating oven to 425°F (220°C).
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Use oiled fingers to dimple the dough surface. Drizzle with more olive oil and top with sea salt and desired toppings.
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Bake for 20–25 minutes, until golden brown.
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Cool slightly before slicing and serving warm.
Notes
- For extra flavor, add toppings like olives, caramelized onions, or sun-dried tomatoes before baking.
- Make-ahead tip: Let dough rise overnight in the fridge, then bring to room temp before baking.
- Avoid over-handling the dough after the second rise to keep it airy.
