Focaccia Bread (Without the Novel)
This focaccia is everything you want it to be — soft inside, crisp at the edges, and full of garlicky, herby goodness. It’s the kind of bread that makes people think you spent all day baking when really, you just timed your second rise between laundry loads.
Everyone says to let it rise overnight in the fridge. I seldom do, and it’s still incredible. So yes, it’s “recommended” - but not required for greatness.
Ingredients
4 cups bread flour
1 tablespoon kosher salt
2 cloves fresh garlic (or 1 tablespoon pre-minced garlic)
1–2 tablespoons fresh rosemary (fresh really makes the difference — use more if you love that aroma)
¼ ounce instant yeast (about 2 teaspoons)
2 cups warm water
A pinch of sugar
Extra virgin olive oil (you’ll use this a few times)
Optional but strongly suggested:
Press & Seal cling wrap (because regular plastic wrap is a betrayal)
A glass mixing bowl if you have one — it just feels right.
Instructions
Prep Your Bowl
Drizzle a little olive oil in your bowl and spread it with your hands or a brush. It’ll keep the dough from sticking and make cleanup so much easier.
Mix the Dry Stuff
Add your flour, salt, garlic, and rosemary to the bowl. Give it a little stir so everything’s mingled and aromatic.
Add the Wet Stuff
Toss in the yeast and about 1 cup of warm water. Start folding with a spatula to grab the flour from the bottom. Add the second cup slowly as you mix — you’re looking for a shaggy dough that starts to come together.
Let It Rise
Once you have a dough ball, drizzle olive oil over the top and spread it around with your hands or spatula. Wipe the bowl rim clean, cover tightly with Press & Seal, and let it sit in a warm spot for about two hours, until doubled in size.
Second Rise
Oil the bottom of a 9x13 baking sheet (or a larger one if you want a thinner focaccia). Transfer your dough onto the sheet and gently stretch it out. Cover again with Press & Seal and let it rest for 30 minutes to an hour.
Preheat and Dimple
When the dough is almost done rising, preheat your oven to 425°F.
Once the dough looks puffy and ready, drizzle some olive oil on your fingers and start dimpling the surface. Press down gently until you’ve got that classic bubbly texture.
Wash your hands (trust me on this one), then sprinkle kosher salt, a little more rosemary, a touch of garlic, and one last drizzle of olive oil over the top.
Bake It
Bake uncovered at 425°F for about 25 minutes. Check the bottom — if it’s golden and crisp, you’re done. If it’s still pale, bake another 2–3 minutes at a time until the bottom has that perfect crunch.
Cool and Serve
Let it cool on a wire rack so it doesn’t steam itself soft. In my house, it never makes it past “warm.”
Serve with your favorite olive oil bread dip — or just eat it straight off the pan like a civilized savage.
Tips and Tricks
Fresh rosemary changes the entire flavor game. Dried works in a pinch, but it won’t give you that same aroma.
If you want a fluffier bread, you can do the overnight fridge rise. I never have the patience, and it’s still divine.
Don’t skimp on olive oil - focaccia is as much about that golden edge as it is about the crumb.
