Our classic, standard focaccia recipe yields an oily (but not overpowering!) and flavorful loaf that's super crisp on the bottom, just like a really good pizza crust. If you have the right tools, focaccia isn't difficult. Letting the dough sit overnight helps it relax and will make a better bread. This bread also pairs fantastically with marinara, so feel free to chop it up like breadsticks and dip to your heart's content. 


Credit: Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke

Recipe Summary

25 mins
12 hrs 25 mins
Serves 20 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Place water, yeast, and sugar in bowl of a heavy-duty stand mixer fitted with a dough hook attachment; whisk together by hand. Let stand until foamy, about 5 minutes. Add flour and kosher salt; beat on low speed until dough comes together to a slightly sticky consistency, about 1 minute. Increase speed to medium-low, and beat until smooth and elastic, about 6 minutes. Coat a large bowl with 1 tablespoon of the oil. Place dough in oiled bowl, and cover with plastic wrap. Let rise in a warm place (about 85°F) until doubled in size, about 1 hour, 30 minutes.

  •  Coat a 17- x 12-inch rimmed baking sheet with 3 tablespoons of the oil. Remove dough from bowl; stretch dough to fit inside prepared baking sheet, pressing with fingers so dough fits into all corners. Cover with plastic wrap; chill at least 8 hours or up to overnight. 

  • Remove dough from refrigerator. Let rise, covered, in a warm place (about 85°F) until very puffed and almost doubled in height, about 1 hour, 30 minutes.

  • Meanwhile, preheat oven to 425°F with rack in upper third position. Place garlic, rosemary sprigs, thyme sprigs, and remaining 1/2 cup oil in a small saucepan. Cook over medium, undisturbed, until fragrant, about 10 minutes. Remove from heat; let cool at least 15 minutes or until dough has finished rising. Strain oil; discard solids.

  • Uncover risen dough. Using fingers, lightly press indentions into top of dough. Pour cooled oil all over indented dough. Sprinkle evenly with flaky sea salt and pepper. 

  • Bake on upper third rack in preheated oven until focaccia is golden brown, 20 to 22 minutes. Remove from oven; garnish with rosemary leaves and thyme leaves. Let cool on baking sheet 10 minutes. Remove from baking sheet, and transfer to a wire rack; let cool completely, about 30 minutes. Cut evenly into 20 pieces.