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Bread & baking

Easy olive oil focaccia

Focaccia dough is supposed to be sticky.

Prep 20 minCook 30 minRest/rise ~130 minIntermediateServes 8
Let’s cook
Easy olive oil focaccia serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Mix the dough

    Stir flour, yeast, and fine salt in a bowl. Add lukewarm water and 1 tablespoon oil. Mix until no dry flour remains. The dough will be sticky. Cover and rest 20 minutes.

  2. Fold and rise

    With wet hands, pull one edge up and fold it over the dough; repeat on four sides. Cover and let rise about 60–90 minutes, until visibly puffy and roughly doubled. A cool room takes longer.

  3. Shape and proof

    Oil a 23 × 33 cm metal pan with 1 tablespoon oil. Transfer dough and gently stretch toward the corners; rest 10 minutes if it springs back. Cover and rise another 30 minutes. Heat oven to 425°F / 220°C.

  4. Dimple and bake

    Drizzle with remaining oil. Press oiled fingertips into the dough to make dimples. Add rosemary and flaky salt. Bake 25–30 minutes until golden and cooked through. Cool on a rack before cutting.

A little kitchen wisdomFocaccia dough is supposed to be sticky. Wet or oiled hands make it manageable without adding flour that would make the bread dense.

Make it your own

Add a few sliced olives before baking. Rise times vary; look for a puffy dough rather than relying only on the clock.

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