Before you start
Focaccia is the most forgiving bread to make: a wet, no-knead dough that you simply stretch, dimple and drown in good olive oil. The long rise builds flavour and those signature airy holes.
Everything you need
- 4 cups (500 g) all-purpose flour
- 2 cups water, warm
- ¼ cup olive oil, plus more for the tin
- 2 tsp (6 g) instant yeast
- 2 tsp fine salt
- 2 tbsp fresh rosemary
- 1 tsp flaky sea salt, to finish
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Mix the flour, yeast and fine salt. Add the warm water and 2 tbsp oil and stir to a sticky, shaggy dough. No kneading needed.
For this step
- 4 cups (500 g) all-purpose flour
- 2 cups water
- 2 tsp (6 g) instant yeast
- 2 tsp fine salt
- 1 tsp flaky sea salt
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Cover and let rise for 1 to 2 hours until doubled and bubbly, or refrigerate overnight for more flavour.
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Generously oil a rimmed tray. Tip the dough onto it and gently stretch toward the edges. Rest 20 minutes if it resists.
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Let it rise again in the tray for 30 to 45 minutes until puffy.
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Heat the oven to 220°C / 425°F. Oil your fingers and press deep dimples all over. Drizzle with oil, scatter rosemary and flaky salt.
For this step
- 2 tsp fine salt
- 2 tbsp fresh rosemary
- 1 tsp flaky sea salt
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Bake for 22 to 28 minutes until deep golden. Lift onto a rack so the base stays crisp.
Baker's tips
- Be generous with the olive oil, in the tin and on top. It fries the base crisp and keeps the crumb moist.
- Press the dimples deep and firmly. They hold pools of oil and give focaccia its look.
Make it your own
- Press in halved cherry tomatoes, olives or thin garlic slices.
- Add a scatter of grated parmesan for the last 10 minutes.
Storing & freezing
Best the day it's baked. Keep leftovers airtight for 2 days and refresh in a hot oven. It freezes for 1 month.
Frequently asked
Why is my focaccia dense, not airy?
It likely needed a longer or warmer rise, or the dough was too dry. Keep it wet and sticky and let it fully double before baking.
Can I make the dough ahead?
Yes, an overnight rise in the fridge actually improves the flavour. Bring it to room temperature and stretch it into the tin the next day.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.