Focaccia with Olive Oil and Salt
This is the simplest focaccia there is—no herbs, no toppings beyond salt and oil. That simplicity is exactly why it works. You'll taste the dough's gentle fermentation, the oil's character, and the salt's brightness. It's a vehicle for good olive oil, not a canvas for everything in the pantry.
Temperature and timing matter more than precision here.
Use room-temperature water and a warm kitchen. If your space is cold, the dough will take longer to rise—watch it, not the clock. You'll need a 9x13 sheet pan, preferably metal. Have good olive oil and flaky sea salt on hand; they're the only seasonings doing work.
- large mixing bowl
- 9x13 inch sheet pan
- kitchen scale (optional but helpful)
- bench scraper or dough cutter
- damp kitchen towel
What goes in.
- 500g all-purpose flour (or 3¾ cups)
- 350ml room-temperature water (or 1½ cups)
- 1½tsp salt
- ¼tsp instant yeast
- 75ml good olive oil, divided (or ⅓ cup)
- coarse sea saltfor topping
Dimpling deeply and deliberately
After the dough's second rise, use your fingertips to press it all over, creating shallow pockets about ½ inch deep. Don't flatten it—you're creating texture, not deflating. These dimples catch the oil and trap it during baking, so the focaccia stays moist inside while crisping at the edges.
The method.
Mix the dough.
In a large bowl, combine flour, water, salt, and yeast. Stir with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy and wet. This isn't pasta dough—it should feel loose.
Autolyse if you have time.
Let it sit uncovered for 20–30 minutes. The flour hydrates fully, and gluten starts forming on its own. You'll notice the dough become less sticky and more cohesive. This step is optional but worth it.
Fold the dough.
After the rest, fold the dough over itself a few times (wet-hand method: wet your hand, grab one edge of the dough, pull it up and fold it over the center, rotate the bowl, repeat for 4–6 folds). You're building structure without kneading. The dough gets smoother.
First rise.
Cover the bowl with a damp towel. Leave it at room temperature for 1–1½ hours, until it's increased by half and looks puffy. The dough should jiggle slightly when you move the bowl. If your kitchen is cool, add another 30 minutes.
Oil the pan and transfer the dough.
Pour 3 tablespoons of olive oil into the sheet pan, spreading it to coat the bottom. Tip the dough out onto the oiled pan. Don't knead it—let it land in a loose pile. Oil your hands, then gently stretch it to fill the pan, starting from the center and working outward. It will resist; let it rest a minute, then stretch again. It doesn't need to be perfect.
Second rise.
Cover loosely with the damp towel. Let it rise for 45 minutes to 1 hour, until it's puffy and the dough springs back slowly when you poke it (your finger leaves a shallow indent that doesn't fully disappear).
Heat the oven and dimple the dough.
Preheat to 450°F (230°C). Using your fingertips, press all over the dough, creating dimples about ½ inch deep. Work the whole surface. You'll hear small air bubbles pop—that's fine. Don't be timid.
Dress and bake.
Drizzle the remaining 2–3 tablespoons of olive oil over the dough, letting it pool slightly. Scatter a generous pinch of coarse sea salt across the top. Bake for 20–25 minutes, until the top is deep golden and the edges brown. The bottom should be crisp enough that you hear it crackle when you tap it.
Cool briefly and serve.
Let it rest in the pan for 5 minutes, then turn it out onto a wire rack or cutting board. Eat it warm or at room temperature. It stays good for a day, wrapped loosely.
Other turns to take.
Rosemary focaccia
Press fresh rosemary sprigs into the dimples before the second rise, or scatter them after oiling. Add them again after brushing with oil before baking so they crisp slightly.
Onion focaccia
Thinly slice an onion and cook it slowly in a small pan with a little olive oil until very soft and pale golden (10 minutes). Spread it over the dough after dimpling, before the final oil and salt.
Whole-grain focaccia
Replace 100g of the all-purpose flour with whole-wheat flour. The dough will be slightly denser and more earthy. The rise times may extend slightly.
When it doesn't go to plan.
Don't let the simplicity fool you—the yeast amount is tiny. This is a slow fermentation, which builds flavor. Rushing it or using more yeast gives you bread, not focaccia.
If your dough tears when you stretch it, stop and let it rest 10 minutes under the towel. It will relax and stretch more easily.
The dimples are your final quality check. If the dough feels pillowy and springs back slowly, it's ready. If it deflates when you touch it, you overproofed slightly—bake anyway, it'll still be good.
Use oil and salt you like. This bread is a delivery system for them. Bad oil or cheap salt will show.
The ones that keep coming up.
Can I make focaccia overnight?
Yes. After the first rise, refrigerate the dough in the oiled bowl for 8–16 hours. The next day, remove it, let it come to room temperature (about 1 hour), then proceed with the pan stretch and second rise. The cold fermentation deepens the flavor.
Why is my focaccia dense instead of open and airy?
Usually because the dough didn't rise enough before baking, or the oven wasn't hot enough. Make sure the dough is noticeably puffy before dimpling. Also check that your oven temperature is accurate with an oven thermometer—450°F is important.
Can I use instant yeast instead of active dry?
Yes, use the same amount. Instant yeast dissolves faster, so the dough may rise slightly quicker, but the difference is minor. Active dry yeast works equally well.
What if I don't have a sheet pan the exact size?
Any metal baking pan that's roughly 8x11 inches or larger works. The dough will adjust. A smaller pan means thicker focaccia; a larger one, thinner. Both are fine—just adjust your expectation, not your recipe.
How do I store focaccia?
Wrap it loosely in paper towel, then place in a bread bag or paper bag at room temperature for up to 2 days. Don't refrigerate; it hardens. To revive day-old focaccia, wrap it in a damp paper towel and warm it in a 350°F oven for 5 minutes.