Foolproof Focaccia Bread

Ingredients

• 1 ½ cups warm water (110°F / 43°C)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp sugar
• 3 ½ cups all-purpose or bread flour
• 1 ½ tsp salt
• ¼ cup olive oil (plus extra for drizzling)
• Fresh rosemary (optional)
• Coarse sea salt for topping

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit 5-10 minutes until foamy.
2. Add flour, salt, and olive oil; mix until sticky dough forms.
3. Knead 8-10 minutes on a floured surface or with a stand mixer until elastic.
4. Transfer dough to a greased bowl, cover, and let rise 1-2 hours until doubled.
5. Preheat oven to 425°F (220°C). Grease a baking sheet or pan generously with olive oil.
6. Gently stretch dough onto prepared pan, dimple surface with fingertips, drizzle olive oil, and sprinkle rosemary and coarse sea salt.
7. Let dough rest 20-30 minutes while oven heats.
8. Bake 20-25 minutes until golden brown and crispy on the edges.
9. Cool slightly on a wire rack. Serve warm or at room temperature.

Tips for Success

• Do not over-knead; focaccia should stay soft and airy.
• Dimpling the dough ensures olive oil pools and flavor distribution.
• Use fresh rosemary or other herbs for authentic flavor.
• Extra olive oil after baking keeps the crust tender and flavorful.