Baking Great Bread at HomeA soft, aromatic flatbread that's perfect for beginners
BeginnerEasy Rosemary Sea SaltFocaccia
by Henry Hunter Jr.
Simple steps, no special tools, and huge payoff
Fermentation
2 hours 15 minutes
Bake Time
25 minutes
Yield
12 generous slices
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
A soft, aromatic that makes you look like a seasoned baker even on a busy weeknight. Simple steps, no special tools, and huge payoff. If you're new to bread baking or you want a reliable crowd-pleaser, this is the one.
Equipment Needed
Ingredients
Dough
Simple pantry ingredients for an incredible {{focaccia}} loaf
Topping
Fresh aromatics and {{flaky-salt}} for the signature finish
Pro Tip
Don't skimp on the olive oil— needs a generous hand for that signature texture and golden crust.
Activate
Wake Up the Yeast
Get your active and foamy before building the dough.
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Combine yeast and water
Combine , warm water, and a pinch of sugar in your mixing bowl. Stir and let it sit 5–10 minutes until foamy. This activates the yeast and ensures it's alive.
Check for activity
Look for a bubbly, foamy surface. If it doesn't foam after 10 minutes, toss it and start with fresh yeast—your yeast may be expired.
Precise Timers
Use these interactive timers to track your stages.
Yeast Activation
Mix
Bring the Dough Together
Mix ingredients and until you have a smooth, elastic dough with good development.
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Combine dry ingredients
Add flour, 2 tbsp (30 ml) olive oil, and salt to the yeast mixture.
Mix the dough
Mix with a spatula until you get a shaggy dough. All flour should be hydrated.
Knead the dough
Switch to your hands and for 5–7 minutes until smooth and slightly elastic. The will develop as you work the dough. You can also use the technique if you prefer a gentler approach.
Precise Timers
Use these interactive timers to track your stages.
Knead Dough
Rise
First Rise (Bulk Fermentation)
Let the dough double in size at room temperature. This is the stage.
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Cover the dough
Drizzle a little olive oil over the dough and turn to coat. Cover the bowl with a damp towel or plastic wrap.
Let it rise
Let it at room temperature for 60–90 minutes, until doubled in size. Use the to check readiness—the dough should spring back slowly.
60-90 minutes
Wait until dough has doubled in size
Precise Timers
Use these interactive timers to track your stages.
First Rise
Dimple
Dimple and Flavor
Create the signature dimples and add your toppings. This is where the magic happens.
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Create dimples
Oil your fingertips and press deep dimples across the entire surface. Go all the way to the bottom of the pan—these pockets collect oil and create flavor.
Drizzle with oil
Drizzle the remaining 1 tbsp (15 ml) olive oil over the top, letting it pool in the dimples.
Add toppings
Sprinkle chopped rosemary and generously. The salt should be visible—it's part of the presentation.
Rise
Second Rise
A final rise for extra airiness and to let the oil settle into those dimples.
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Uncover and rise
Let the dough rise uncovered for 30 minutes. This allows the surface to dry slightly for better browning and lets the oil settle into those dimples.
Preheat oven
During this time, preheat your oven to 425°F (220°C). A fully preheated oven is essential for proper rise.
30 minutes
Let dough rise uncovered while oven preheats
Precise Timers
Use these interactive timers to track your stages.
Second Rise
The Final Step
Baking
A hot oven and generous olive oil create that signature golden, crispy exterior with a soft, airy interior.
Baking Methods
Bake until golden on top and edges pull away from pan.
Equipment: 9×13 inch baking pan, Oven
Preheat oven
Ensure oven is fully preheated to 425°F (220°C). A hot oven is essential for .
Bake until golden
Bake 20–25 minutes until golden on top and the bottom sounds hollow when tapped. Internal temperature should reach 200-205°F (93-96°C).
Cool before slicing
Let cool in pan for 10 minutes before transferring to a . This lets steam escape and prevents sogginess.
"Don't skimp on the oil—{{focaccia}} needs a generous hand with olive oil for that signature texture and flavor."
Nutrition Facts
Per 1 slice (of 12) • servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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