This focaccia is rich in olive oil, with a tender crumb and delightfully crisp edges. Infused with fresh rosemary and sprinkled with flaky sea salt , it’s perfect as an appetizer, sandwich bread, or served alongside soups and salads.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins1 large sheet (serves 8–10)
Dough
4 cups all-purpose flour or bread flour
2 tsp salt
2 ¼ tsp instant yeast
1 ½ tbsp sugar or honey
1 ½ cups warm water (about 105–110°F / 40–43°C)
¼ cup extra virgin olive oil, plus more for drizzling
Topping
1 ½ tbsp fresh rosemary, chopped (or 1 tbsp dried)
2 tbsp flaky sea salt (e.g., Maldon)
Extra olive oil for drizzling
Make the Dough
1
In a large bowl, whisk together flour , salt , yeast , and sugar .
Add warm water and olive oil .
Mix with a spatula or dough hook until all flour is absorbed — the dough will be sticky and wet (this is good!).
First Rise (Bulk Ferment)
2
Cover the bowl tightly with plastic wrap or a damp towel.
Let rise in a warm place for 1½ to 2 hours , or until doubled and bubbly.
Prep the Pan
3
Generously grease a 9x13-inch baking sheet with olive oil.
Turn dough out into the pan, coating it in the oil.
Gently stretch and press the dough to fit the pan. If it resists, let it rest for 10 minutes, then stretch again.
Final Proof
4
Cover loosely and let dough rise again for 30–45 minutes , until puffed and airy.
Dimple & Top
5
Preheat oven to 450°F (230°C) .
With oiled fingers , press dimples all over the surface of the dough.
Drizzle with more olive oil (about 2–3 tbsp), scatter rosemary , and sprinkle flaky sea salt generously.
Bake
6
Bake for 20–25 minutes , or until the top is golden brown and crisp , and the edges are sizzling in oil.
Optional: For extra crispiness, broil for the last 1–2 minutes (watch closely!).
Cool & Serve
7
Remove from the pan and cool slightly on a rack.
Slice into squares or strips and serve warm or room temp.
Variations
8
Garlic Focaccia: Add minced garlic to the oil drizzle before baking
Olive & Sun-Dried Tomato: Press halved olives and chopped tomatoes into the surface
Cheesy Focaccia: Sprinkle with grated Parmesan or mozzarella just before baking
Storage
9
Store in a sealed container at room temp for up to 2 days.
Reheat in a 350°F oven to revive crispness.
Can be frozen in slices; toast to serve.
Ingredients 1 large sheet (serves 8–10)
Dough
4 cups all-purpose flour or bread flour
2 tsp salt
2 ¼ tsp instant yeast
1 ½ tbsp sugar or honey
1 ½ cups warm water (about 105–110°F / 40–43°C)
¼ cup extra virgin olive oil, plus more for drizzling
Topping
1 ½ tbsp fresh rosemary, chopped (or 1 tbsp dried)
2 tbsp flaky sea salt (e.g., Maldon)
Extra olive oil for drizzling
Directions Make the Dough
1
In a large bowl, whisk together flour , salt , yeast , and sugar .
Add warm water and olive oil .
Mix with a spatula or dough hook until all flour is absorbed — the dough will be sticky and wet (this is good!).
First Rise (Bulk Ferment)
2
Cover the bowl tightly with plastic wrap or a damp towel.
Let rise in a warm place for 1½ to 2 hours , or until doubled and bubbly.
Prep the Pan
3
Generously grease a 9x13-inch baking sheet with olive oil.
Turn dough out into the pan, coating it in the oil.
Gently stretch and press the dough to fit the pan. If it resists, let it rest for 10 minutes, then stretch again.
Final Proof
4
Cover loosely and let dough rise again for 30–45 minutes , until puffed and airy.
Dimple & Top
5
Preheat oven to 450°F (230°C) .
With oiled fingers , press dimples all over the surface of the dough.
Drizzle with more olive oil (about 2–3 tbsp), scatter rosemary , and sprinkle flaky sea salt generously.
Bake
6
Bake for 20–25 minutes , or until the top is golden brown and crisp , and the edges are sizzling in oil.
Optional: For extra crispiness, broil for the last 1–2 minutes (watch closely!).
Cool & Serve
7
Remove from the pan and cool slightly on a rack.
Slice into squares or strips and serve warm or room temp.
Variations
8
Garlic Focaccia: Add minced garlic to the oil drizzle before baking
Olive & Sun-Dried Tomato: Press halved olives and chopped tomatoes into the surface
Cheesy Focaccia: Sprinkle with grated Parmesan or mozzarella just before baking
Storage
9
Store in a sealed container at room temp for up to 2 days.
Reheat in a 350°F oven to revive crispness.
Can be frozen in slices; toast to serve.
Focaccia with Rosemary & Sea Salt
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