Step 1: Mix the dough

In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and mix with a wooden spoon or spatula until no dry flour remains. The dough will be very sticky and shaggy—this is exactly what you want for the perfect focaccia bread recipe.

Step 2: First rise

Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 1-2 hours, or until doubled in size. For enhanced flavor development, you can refrigerate the dough overnight (up to 24 hours) after this initial rise.

Step 3: Prepare the pan

Pour 2-3 tablespoons of olive oil into your baking pan, coating the entire bottom surface. This generous amount of oil is crucial for authentic Italian flatbread with a crispy base.

Step 4: Shape the focaccia

Gently transfer the dough to the oiled pan, using your fingers to carefully stretch it toward the edges. If the dough resists, let it rest for 10-15 minutes before attempting to stretch it further. Don’t force it—the relaxed gluten will make stretching easier.

Step 5: Second rise and dimpling

Allow the dough to rise in the pan for 20-30 minutes. Then, dip your fingertips in olive oil and press them all the way down into the dough, creating the signature dimples of a traditional focaccia bread recipe. Drizzle with additional olive oil, sprinkle with rosemary and flaky sea salt.

Step 6: Bake

Bake in a preheated 425°F (220°C) oven for 20-25 minutes until the top is golden brown and the bottom is crispy. Allow your baked focaccia to cool slightly before slicing and serving.