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Easy Homemade Focaccia Bread (Bakery-Style, No Stand Mixer)

Learn how to make Easy Homemade Focaccia Bread (Bakery-Style, No Stand Mixer) with a crispy golden crust, soft and airy interior, fragrant rosemary, and flaky sea salt. Made with simple pantry ingredients, this beginner-friendly, 100% vegetarian recipe is perfect for serving alongside soups, pasta, salads, or enjoying fresh with olive oil and balsamic vinegar.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12
Course: Side Dish, Snack
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough
  • 4 cups 500 g bread flour
  • 2¼ teaspoons instant yeast 1 packet
  • 2 teaspoons fine sea salt
  • 1¾ cups 420 ml warm water
  • ¼ cup 60 ml extra virgin olive oil
Topping
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon flaky sea salt
Optional Toppings
  • Cherry tomatoes
  • Sliced garlic
  • Kalamata olives
  • Caramelized onions
  • Vegetarian Parmesan

Method
 

  1. In a large bowl, combine the warm water, instant yeast, and olive oil. Let it sit for about 5 minutes until slightly foamy.
  2. Add the bread flour and salt, then stir until a sticky dough forms. Avoid adding extra flour, the dough should be soft and slightly wet.
  3. Cover the bowl and let the dough rise for 1-2 hours, or until doubled in size.
  4. Generously oil a baking pan. Transfer the dough to the pan and gently stretch it toward the edges. If it resists, let it rest for 10 minutes before stretching again.
  5. Cover and let the dough rise for another 30-45 minutes until puffy.
  6. Preheat your oven to 425°F (220°C). Drizzle the dough with olive oil, then press deep dimples all over the surface with your fingertips. Sprinkle with rosemary and flaky sea salt.
  7. Bake for 20-25 minutes, or until the focaccia is deeply golden with crisp edges.
  8. Let cool for about 10 minutes before slicing and serving.

Notes

  • The dough should be sticky, this creates the airy texture.
  • Use good-quality extra virgin olive oil for the best flavor.
  • Fresh rosemary gives the most authentic taste.
  • Store at room temperature for up to 2 days, refrigerate for 5 days, or freeze for 3 months.