Golden Focaccia

Transform your kitchen into an Italian bakery with this irresistibly fragrant Golden Focaccia recipe. Made with pantry staples like all-purpose flour, olive oil, and fresh rosemary, this homemade bread achieves the perfect balance of crispy edges and a pillowy soft interior. The key steps—kneading until elastic, double rising, and creating signature dimples to trap flavorful pools of olive oil—ensure authentic texture and taste. Topped with flaky sea salt and aromatic rosemary, this focaccia bakes to a gorgeous golden brown in just 25 minutes. Perfect as a side for soups, salads, or simply on its own, this recipe is an effortless way to elevate your baking repertoire while impressing any crowd.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 2.25 teaspoons active dry yeast
• 375 milliliters water
• 1 teaspoon granulated sugar
• 2 teaspoons salt
• 80 milliliters extra virgin olive oil
• 2 tablespoons fresh rosemary
• 1 tablespoon flaky sea salt

Directions

Step 1

In a large mixing bowl, combine warm water (approximately 110°F/43°C) with the active dry yeast and granulated sugar. Stir gently, then let it sit for 5–10 minutes until frothy.

Step 2

Add 2 tablespoons of olive oil, salt, and the all-purpose flour into the bowl. Mix with a wooden spoon or hands until a rough dough forms.

Step 3

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.

Step 4

Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Allow the dough to rise for 1 hour in a warm place, or until it doubles in size.

Step 5

Generously oil a 9x13-inch baking pan with 2–3 tablespoons of olive oil. Punch down the risen dough and transfer it to the pan. Use your hands to stretch and press the dough into an even layer, reaching the edges of the pan if possible.

Step 6

Cover the dough loosely with plastic wrap or a damp cloth and let it rise again for 20–30 minutes, until puffy.

Step 7

Preheat your oven to 400°F (200°C). Using your fingers, press deep dimples all over the surface of the risen dough. Drizzle the remaining olive oil evenly over the top.

Step 8

Sprinkle the fresh rosemary leaves and flaky sea salt over the dough, ensuring even coverage for a balanced flavor.

Step 9

Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown and crisp on the edges.

Step 10

Remove from the oven and let it cool for 5–10 minutes in the pan before transferring to a wire rack. Slice into squares or strips and serve warm.

Nutrition Facts

Serving size	1003.8 grams (1003.8g)

Amount per serving	% Daily Value*
Calories	2500

Total Fat 79.90g	102%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 11230mg	488%
Total Carbohydrate 389.10g	141%
Dietary Fiber 15.30g	55%
Total Sugars 5.30g
Protein 54.40g	109%

Vitamin D 0IU	0%
Calcium 96mg	7%
Iron 24mg	132%
Potassium 688mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 8.7%

Carbs: 62.4%