Focaccia Bread

This focaccia keeps things simple: yeast, water, olive oil, flour, and salt come together in one mix with no kneading required. The dough rises once in the bowl, gets divided into three oiled pie pans, and your fingers press dimples across the surface before a generous scatter of coarse sea salt, fresh ground pepper, chopped rosemary, and thyme goes on top.

Those dimples aren’t just for looks. They create pockets that trap olive oil and hold the herb-salt topping in place during baking. Press firmly enough to reach nearly to the bottom of the dough without poking through.

The second rise in the pans, 50 to 60 minutes, is what gives focaccia its characteristic airy, open crumb. Rushing this step produces a dense, bready result instead of the pillowy texture you’re after.

Pro Tips

• Use fresh rosemary and thyme if possible. If you only have dried herbs, soak them in water for 10 minutes and pat dry so they don’t burn in the oven.
• Oil the pie pans generously. The bottom of the focaccia should fry slightly in the pan, creating a golden, crispy underside.
• The dough should be wet and sticky. Resist adding extra flour beyond the 5.5 to 6 cup range or the bread will be tough.
• Serve warm with a dish of olive oil for dipping. Focaccia is best the same day it’s baked.

Variations

• Top with thinly sliced red onion rings and flaky salt before the second rise.
• Press halved cherry tomatoes and olives into the dimples for a garden-style focaccia.
• Brush with garlic-infused olive oil right out of the oven for an extra layer of flavor.