Focaccia Recipe


  • 500g (4 cups) all-purpose flour
  • 10g (2 teaspoons) salt
  • 7g (1 packet) active dry yeast
  • 325ml (1 1/3 cups) warm water
  • 60ml (1/4 cup) olive oil, plus extra for drizzling
  • Fresh rosemary (optional)
  • Sea salt flakes (optional)


  1. Prepare the Dough:
  • In a large bowl, mix the flour and salt together.
  • In a separate bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes, until it becomes frothy.
  • Create a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
  • Stir until the dough starts to come together.
  1. Knead the Dough:
  • Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
  1. Shape the Focaccia:
  • Preheat your oven to 220°C (425°F).
  • Punch down the dough to release the air.
  • Transfer the dough to a lightly oiled baking sheet or a 9×13 inch baking pan.
  • Stretch and press the dough to fit the pan, ensuring it’s evenly spread.
  • Use your fingers to make dimples all over the surface of the dough.
  1. Add Toppings:
  • Drizzle the top with olive oil.
  • If using, sprinkle fresh rosemary leaves and sea salt flakes over the top.
  1. Bake the Focaccia:
  • Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
  • Remove from the oven and allow to cool slightly before serving.
  1. Serve:
  • Cut into squares and enjoy warm or at room temperature.


  • For additional flavor, you can add other toppings such as cherry tomatoes, olives, or caramelized onions.
  • If you prefer a softer focaccia, place a shallow pan of water in the oven while baking to create steam.

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