Foolproof Homemade Focaccia

1. Prepare the dough. In a large mixing bowl, combine the warm water, honey, and instant yeast. Add the bread flour and fine sea salt, mixing until a sticky, shaggy dough forms. Add the 30 g olive oil and work it into the dough until incorporated.
2. Stretch and fold. Cover and let the dough rest for 15 minutes. With damp hands, lift one side of the dough, gently stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and repeat this process two more times at 15-minute intervals.
3. First rise. Cover and allow the dough to rise for 1–1½ hours, or until roughly doubled in size and visibly airy.
4. Transfer to the pan. Generously coat a 9×13-inch metal baking pan with olive oil. Carefully transfer the dough to the pan, gently stretching it toward the corners. If the dough springs back, allow it to rest for 10 minutes before trying again.
5. Second rise. Cover and let the dough rise for another 45–60 minutes, until noticeably puffy.
6. Preheat the oven. Preheat your oven to 425°F.
7. Dimple and season. Drizzle the dough generously with olive oil. Using oiled fingertips, press deep dimples all over the surface. Sprinkle with flaky sea salt and fresh rosemary, if using.
8. Bake. Bake for 22–28 minutes, until deeply golden on top with crisp edges and a golden bottom.
9. Cool and serve. Allow the focaccia to cool slightly before slicing. Enjoy warm or at room temperature

Notes

Don’t add extra flour. This is a high-hydration dough, so it will be quite sticky. That’s exactly what helps create its beautifully airy interior.

Be generous with olive oil. Olive oil gives focaccia its signature golden crust and rich flavor. Make sure the bottom of your pan is generously coated.

Watch the dough, not just the clock. Rising times may vary depending on the temperature of your kitchen. The dough should be visibly airy after the first rise and beautifully puffy before baking.

Use a metal baking pan. A metal pan helps create a crisp, golden bottom.

Rosemary is optional. I love this focaccia with just olive oil and flaky sea salt, but fresh rosemary is a delicious addition.

For sandwiches: Allow the focaccia to cool completely before cutting into four portions and slicing each horizontally.

Storage & Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days.

To reheat, place in a 350°F oven for 5–8 minutes, or until warmed through and lightly crisp.

For longer storage, wrap individual portions tightly and freeze for up to 2 months.

Make It a Meal

One of my favorite ways to enjoy this focaccia is as the foundation for a homemade sandwich. The golden crust and soft, airy center make it perfect for layering with your favorite fresh ingredients.