All the best textures in one pan—this Crusty Focaccia bakes up with a golden, dimpled top that crunches when you tear it, and a tender, airy crumb that drinks up good olive oil like a sponge.
An overnight rise builds flavor and those gorgeous bubbles; a sprinkle of flaky salt, rosemary, and maybe a few sliced olives or tomatoes makes it feel bakery-fancy. It’s shockingly simple: mix, rest, pan, dimple, bake. Serve warm with soups and salads, stack it into sandwiches, or just rip and dunk in olive oil and balsamic until you lose count. Simple ingredients, huge payoff.
Essential Ingredients & Tools
Ingredients
- 500g bread flour (or all-purpose flour in a pinch)
- 10g fine sea salt (table salt works, but reduce by 25% to avoid over-salting)
- 7g instant yeast (or active dry yeast—just proof it in the water first)
- 400ml lukewarm water (about 100°F/38°C—wrist-temperature)
- 60ml extra-virgin olive oil (divided—half for the dough, half for the pan and topping)
- Flaky sea salt (Maldon or kosher salt are great)
- Fresh rosemary (or dried herbs if fresh isn’t available)
Tools You’ll Need
- 9×13-inch baking pan (a rimmed sheet pan works too)
- Stand mixer with dough hook (or a sturdy wooden spoon and elbow grease)
- Bench scraper (a spatula or butter knife can substitute)
- Damp towel (plastic wrap or a clean shower cap also works)
Feeds: 10 people (or one very happy you)
Timeline: 20 minutes active time, 14-20 hours of patient waiting, 25 minutes baking
How to Make Focaccia
- The First Date (Mixing the Dough)
In your stand mixer’s embrace (or a large bowl), combine the 500g bread flour, 10g fine sea salt, and 7g instant yeast. Pour in the 400ml lukewarm water and 30ml olive oil. Mix on low for 2 minutes to hydrate, then increase to medium for 5 minutes until smooth and slightly sticky—this tackiness is key for an open crumb. If mixing by hand, fold vigorously for 10-12 minutes. The dough should feel elastic and alive.
Why it matters: The gluten develops during this stage, creating the structure that traps air bubbles for that signature focaccia texture.
- The Slow Dance (First Rise)
Transfer the dough to a lightly oiled bowl, coating it evenly. Cover and let rise at room temperature (68-72°F) for 12-18 hours. This slow fermentation develops complex flavors. For a quicker rise (1-2 hours), place in a warm spot (75°F), but the flavor will be milder.
Hard-earned tip: If your kitchen is cold, place the bowl in the oven with the light on for gentle warmth.
- Shaping & The Final Countdown
Pour 30ml olive oil into your baking pan, coating the bottom. Gently stretch the dough to fit the pan—let it rest 5 minutes if it resists. Wet your fingers and dimple deeply (1-inch indentations) to create oil pools for crispness. Drizzle remaining 30ml olive oil over top, cover, and let rise 1-2 hours until puffy.
Pro move: Dimpling just before baking yields a lighter crumb; dimpling earlier gives a chewier texture.
- Baking Day Magic
Preheat the oven to 425°F (no shortcuts—full heat ensures oven spring). Sprinkle with flaky sea salt and fresh rosemary. For extra crispness, place a baking tray of water on the rack below to create steam. Bake on the lowest rack for 20-25 minutes until golden and hollow-sounding.
Why steam? It delays crust formation, allowing the bread to rise fully before setting.
- The Hardest Part (Waiting)
Cool on a wire rack for at least 10 minutes. Cutting too soon compresses the air pockets.
Pro Technique
- Dimpling Like a Boss
Wet fingers prevent sticking and ensure even dimples. For extra crispness, dimple just before baking.
- Steam Power
No steam-injected oven? Use a cast-iron skillet with boiling water on the oven floor during preheating. Remove it halfway through baking.
Chef’s Wisdom
- Time Is Your Secret Ingredient
The slow rise breaks down starches into sugars, deepening flavor. For a compromise, try a 4-hour room-temp rise followed by 1 hour in the fridge.
- Embrace the Stickiness
Resist adding flour—tacky dough creates irregular holes. Use oiled hands or a bench scraper instead.
Storage & Freshness Guide
- At Room Temperature
Store uncovered for up to 2 days to preserve the crust. Revive hardened bread with a 5-minute bake at 350°F and a water spritz.
- Freezing for Later
Wrap cooled focaccia tightly in foil and freeze for up to a month. Reheat from frozen at 325°F for 10-12 minutes.
- Fridge = Focaccia’s Nemesis
Refrigeration accelerates staling. Toast slices to restore texture.
Nutrition Profile
Per slice (1/10th of the loaf):
- 220 calories
- 9g fat (healthy olive oil)
- 5g protein
- 30g carbs
- 1g fiber
Ingredient Variations and Their Impact
- Whole Wheat Wonder
Swap half the bread flour for whole wheat (add 1 tbsp honey to balance bitterness).
- Garlic Lover’s Dream
Use garlic-infused oil and roast whole cloves with the bread.
- Mediterranean Vacation
Press sun-dried tomatoes and Kalamata olives into the dough (marinate them first).
- Sweet Side
Swap rosemary for sugar, top with figs or grapes, and finish with honey and walnuts.
- Global Flavors
Try za’atar or herbes de Provence for an international twist.
Perfect Pairings
Complementary Dishes
- Balsamic & Olive Oil Dip: The tangy acidity of aged balsamic cuts through the bread’s richness, while the oil echoes its fruity notes. Serve in a shallow dish for communal dipping.
- Tomato Basil Soup: The bread’s crisp crust is perfect for soaking up the soup’s creamy texture, and the rosemary harmonizes with basil’s freshness.
Drinks
- Vermentino: This crisp Italian white wine highlights the herbal notes without overpowering the bread’s simplicity.
- Chianti Classico: A light-bodied red with bright acidity balances the olive oil’s richness.
Something Sweet
- Honey-Drizzled Ricotta: Spread creamy ricotta on warm focaccia and drizzle with honey for a sweet-savory bite.
- Dark Chocolate & Sea Salt: Pair squares of 70% dark chocolate with focaccia’s saltiness for an elegant dessert.
Crusty Focaccia (Pillowy Middle, Crackly Edge, Olive Oil Heaven)
Learn how to make perfect Crusty Focaccia with my easy, no-fuss recipe. Crispy outside, soft inside, and loaded with flavor. Bake your own today!
Ingredients
Main
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500 g bread flour
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10 g fine sea salt
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7 g instant yeast
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400 ml lukewarm water
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60 ml extra-virgin olive oil (divided)
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Flaky sea salt (to taste)
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Fresh rosemary (to taste)
Instructions
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In a stand mixer or large bowl, combine 500g bread flour, 10g fine sea salt, and 7g instant yeast. Add 400ml lukewarm water and 30ml olive oil. Mix on low for 2 minutes, then medium for 5 minutes (or fold by hand for 10-12 minutes).01
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Transfer to an oiled bowl, cover, and let rise at room temperature for 12-18 hours.02
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Pour 30ml olive oil into a 9x13-inch pan. Stretch dough to fit, dimple deeply with wet fingers, and drizzle remaining 30ml olive oil. Cover and rise 1-2 hours.03
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Preheat oven to 425°F. Sprinkle with flaky sea salt and fresh rosemary. Bake on the lowest rack for 20-25 minutes until golden.04
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Cool on a wire rack for 10 minutes before slicing.05
