Classic Rosemary Focaccia

This is the classic Italian focaccia with a crisp golden crust, big open airy crumb, deep dimples, fresh rosemary, and flaky salt — exactly like the one in the photo.

Yield: 1 large focaccia (about 9×13 inches / 23×33 cm)
Prep time: 20 minutes
Rising time: 2–3 hours total (or overnight option)
Bake time: 20–25 minutes
Total time: about 3 hours

Ingredients

Dough

• 4 cups (500 g) all-purpose flour or bread flour
• 2 tsp (10 g) fine sea salt or kosher salt
• 2¼ tsp (7 g) instant or active dry yeast (1 packet)
• 1½–1¾ cups (360–420 ml) warm water (about 105–110°F / 40–43°C)
• ¼ cup (60 ml) extra-virgin olive oil, plus more for the pan and topping
• 1 tsp sugar or honey (optional, helps the yeast)

Topping

• 3–4 Tbsp extra-virgin olive oil
• 2–3 Tbsp fresh rosemary leaves (from 2–3 sprigs)
• Flaky sea salt (such as Maldon), to taste

Instructions

1. Make the dough
   In a large bowl, whisk together the flour, salt, and yeast (and sugar/honey if using).
   Add the warm water and ¼ cup olive oil. Mix with a wooden spoon or your hand until a very sticky, shaggy dough forms. No need to knead thoroughly — just bring it together until no dry flour remains. The dough should be wet and sticky (this creates the open crumb).
2. First rise
   Drizzle a little olive oil over the dough, turn it to coat, cover the bowl tightly, and let it rise in a warm place until doubled and very puffy, 1–1½ hours.
   (Overnight option: After mixing, cover and refrigerate for 8–24 hours. Bring to room temperature for 30–60 minutes before continuing.)
3. Prepare the pan
   Generously coat a 9×13-inch (23×33 cm) baking pan or rimmed baking sheet with 2–3 Tbsp olive oil (this gives the crispy bottom).
4. Shape and second rise
   Gently scrape the dough into the oiled pan. With oiled fingers, stretch and press it toward the edges. If it resists, let it rest 10 minutes and try again.
   Cover and let rise until very puffy and nearly filling the pan, 45–60 minutes.
5. Dimple and top
   Preheat the oven to 425°F / 220°C (or 450°F / 230°C for a crispier crust).
   Oil your fingers well. Press deep dimples all over the dough, going almost to the bottom of the pan.
   Drizzle 2–3 Tbsp olive oil over the top so it pools in the dimples. Sprinkle generously with fresh rosemary leaves and flaky sea salt.
6. Bake
   Bake for 20–25 minutes, until the top is deep golden brown and the edges are crisp. The bottom should also be golden.
7. Finish
   Remove from the oven and immediately drizzle with a little more olive oil if desired. Let cool in the pan for 5–10 minutes, then transfer to a cutting board. Slice and serve warm.

Tips for Success

• High hydration (sticky dough) is essential for those big airy holes. Don’t add too much extra flour.
• Generous olive oil in the pan and on top creates the signature crispy, golden crust.
• Dimple deeply — this is what holds the oil and gives the classic look.
• Fresh rosemary is best; dried will not give the same bright flavor.
• Best eaten the day it’s made, but leftovers reheat well in a 350°F oven for a few minutes.

Enjoy your homemade rosemary focaccia!