Fragrant with olive oil, fresh rosemary, and flaky sea salt, this classic Italian focaccia is crisp on the outside and airy inside. The dough comes together easily in a stand mixer (or by hand), rises twice for extra lightness, and bakes in just 20 minutes. Enjoy it warm as an appetizer, side, or sandwich base.

Ingredients

1 ⅓ cups (315 ml) warm water (about 110°F / 43°C)
2 tsp sugar (or honey)
1 packet (0.25 oz / 7 g) active‑dry yeast
3 ½ cups (440 g) all‑purpose flour
¼ cup extra‑virgin olive oil, plus more for drizzling
2 tsp flaky sea salt, plus extra for finishing*
Leaves from 2 fresh rosemary sprigs, roughly chopped

*If substituting fine sea salt, reduce to 1 ¼ tsp in the dough.

Instructions

Activate the Yeast
In the bowl of a stand mixer fitted with the dough hook, stir together the warm water and sugar. Sprinkle the yeast on top, stir once, and let stand 5–10 minutes until foamy.
Knead the Dough
With the mixer on low, add the flour, olive oil, and salt. Increase to medium‑low and knead 5 minutes. The dough should clean the bowl; if sticky, add up to ¼ cup extra flour a tablespoon at a time.
First Rise
Shape the dough into a ball. Lightly oil the bowl, return the dough, cover with a damp towel, and let rise in a warm spot until nearly doubled, 45–60 minutes.
Shape and Second Rise
Turn the dough onto a floured surface and gently roll or press into a rectangle or circle about ½ inch (1.25 cm) thick. Cover again with the towel and let rise 20 minutes.
Prepare for Baking
Heat the oven to 400°F (200°C). Transfer the dough to a parchment‑lined baking sheet or press into a greased 9 × 13‑inch pan. With your fingertips, dimple the surface all the way to the pan. Drizzle 1–2 Tbsp olive oil over the top and scatter with rosemary and a pinch of flaky salt.
Bake
Bake 20 minutes, or until puffed and lightly golden.
Serve
While hot, drizzle with a little extra olive oil if desired. Slice and enjoy warm.

Why You’ll Love This Recipe

Unbeatable aroma: Fresh rosemary and olive oil perfume the kitchen.
Crisp yet fluffy: Double‑rise method ensures a tender crumb with a crackly crust.
Versatile: Works as a snack, sandwich bread, or side for soups and salads.
Beginner‑friendly: Simple ingredients and forgiving dough.

Tips

Water temperature matters: Aim for 105–110°F; hotter can kill the yeast.
Well‑oiled bowl and hands prevent sticking when shaping.
Deep dimples help hold the olive oil and create focaccia’s signature texture.
Let it rest: A brief cool‑down (5 minutes) keeps steam inside, making slices easier.

Variations and Substitutions

Twist	How to Do It
Garlic‑Herb	Add 2 minced garlic cloves and 1 tsp mixed dried herbs with the rosemary.
Olive & Tomato	Press halved cherry tomatoes and pitted olives into the dough before baking.
Cheesy	Sprinkle ½ cup grated Parmesan or mozzarella over the top during the last 5 minutes of baking.
Whole‑Wheat	Swap 1 cup (130 g) whole‑wheat flour for part of the all‑purpose; add 1 Tbsp extra water.

FAQs

Can I use instant yeast?
Yes. Skip proofing; mix it directly with the flour. Rising times may shorten slightly.

Why didn’t my dough rise?
The water may have been too hot/cold, or the yeast expired. Check dates and temps.

Can I refrigerate the dough?
Absolutely. After the first rise, cover and refrigerate up to 24 hours. Bring to room temp, shape, and continue with the second rise.

Serving

Pair with soups (tomato, minestrone) or hearty salads.
Slice horizontally for sandwiches with grilled veggies or prosciutto.
Serve alongside antipasto boards with cheeses and cured meats.

Suggestions

Meal prep: Freeze baked, cooled focaccia in wedges; reheat at 350°F for 10 minutes.
Infused oil: Drizzle with chili‑ or herb‑infused olive oil for extra flavor.
Entertaining: Cut into bite‑size squares and serve with marinara or whipped feta dip. Enjoy!