Fluffy olive oil Italian flatbread
Focaccia
Prep Time
20 min
Cook Time
25 min
Total Time
2 hr 45 min
Servings
12
1 sheet pan
Difficulty
Easy
Cost
Budget
$
Focaccia
Fluffy olive oil Italian flatbread
★4.8(17)
A pillowy, golden focaccia generously dimpled and drizzled with olive oil and flaky salt. This no-knead recipe produces a crispy-bottomed, airy bread that is irresistibly good.
20m
Prep Time
25m
Cook Time
165m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Focaccia is one of the most forgiving breads to make—a wet dough, generous olive oil, and time do most of the work. The dimpling creates pools of oil that crisp up into golden, flavorful pockets.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Focaccia lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 cups warm water
- 1/4 cup extra-virgin olive oil (plus more for pan)
- 2 tsp salt
- Flaky sea salt and fresh rosemary for topping
Instructions
- 1
Whisk flour, yeast, and salt together. Add warm water and olive oil, stirring until a shaggy dough forms.
- 2
Cover and let rise at room temperature for 1.5-2 hours until doubled.
- 3
Pour 3 tbsp olive oil into a sheet pan. Transfer dough and gently stretch to fill the pan. Rest 30 minutes.
- 4
Dimple the dough with oiled fingers, drizzle with more olive oil, and top with rosemary and flaky salt.
- 5
Bake at 425°F for 22-25 minutes until golden brown and crispy on the bottom.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
All-purpose flourBread flour
Slightly chewier texture with more gluten development
Fresh rosemaryDried Italian herbs
A blend of oregano, thyme, and basil works well
Tips & Storage
Pro Tips
Use plenty of olive oil—it is what makes focaccia special.
For extra flavor, press olives, cherry tomatoes, or thinly sliced onions into the dough before baking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store wrapped at room temperature for 2 days. Freeze for up to 2 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 12 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates7g
Fat30g
Fiber380mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make focaccia ahead?
- Yes—cold-proof the dough in the fridge overnight for more flavor.
- Why is my focaccia flat?
- The yeast may be old, or the dough did not rise enough before baking.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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