Bread · Italian
Herb Focaccia
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Updated Aug 24, 2026 GMT
A dimpled, olive-oil bread with rosemary and flaky salt — weekend baking at an easy pace.
Focaccia is the bread we teach first. The dough is wet on purpose, the timeline is flexible, and the olive oil does half the work. You end up with a pan of bread that is crisp at the edges and almost custardy inside.
Why this works
A long, cool rise develops flavor without kneading. Plenty of oil in the pan fries the bottom as it bakes. Deep dimples keep the dough from puffing into a loaf and make little wells for herbs and salt.
Key ingredients
- Bread flour
- Higher protein gives you those stretchy, glossy holes. All-purpose works; the crumb will be a bit tighter.
- Olive oil
- Do not be shy. The pan should look generously slick before the dough goes in.
Studio tips
- Wet hands to fold and dimple. Dry hands will tear the dough.
- If the dough fights you, wait 10 minutes. Relaxed gluten stretches.
- Day-old focaccia makes the best sandwich bread. Split it horizontally.
Recipe card
Herb Focaccia
A dimpled, olive-oil bread with rosemary and flaky salt — weekend baking at an easy pace.
Difficulty: Easy 👌
25 min
Preparation
25 min
Baking
0 min
Resting
- Total
- 50 min
- Yield
- 12 squares
Ingredients
- 1½ cups (360g) warm water, about 95°F
- 2 teaspoons instant yeast
- 1 teaspoon honey
- 3¼ cups (390g) bread flour
- 1½ teaspoons kosher salt
- ¼ cup (55g) extra-virgin olive oil, plus more for the pan
- 2 tablespoons fresh rosemary, chopped
- for finishing flaky sea salt
Instructions
- 1Stir the water, yeast, and honey in a large bowl. Add the flour and kosher salt and mix until no dry flour remains. The dough will be sticky.
- 2Drizzle 1 tablespoon olive oil over the dough, cover, and refrigerate 8 to 24 hours, until doubled and bubbly.
- 3Pour 2 tablespoons oil into a 9×13-inch pan. Turn the dough into the pan and fold it over itself once or twice with oiled hands. Rest 30 minutes, then stretch it toward the corners. Rest another 30 to 45 minutes.
- 4Heat the oven to 425°F (220°C). Dimple the dough deeply with oiled fingertips. Drizzle with the remaining oil, rosemary, and flaky salt.
- 5Bake 22 to 26 minutes, until deeply golden. Cool in the pan 10 minutes, then lift out and tear or slice.
Notes
- Cherry tomatoes or thin lemon slices can go in the dimples before baking.
Nutrition
186 kcal · 30g carbs · 5g protein · 5g fat
About 186 calories per square. Values are estimates.
Frequently asked
Can I make it the same day?
Yes. Do the first rise at room temperature for 1½ hours, then proceed. Flavor is a little quieter.
Why is my focaccia dense?
The dough was under-hydrated or under-proofed. It should look jiggly and doubled before it goes in the oven.
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