Herbed Focaccia Bread
Crispy, olive-oil-soaked focaccia dimpled with rosemary and flaky salt
By RecipesQueen Kitchen • June 10, 2026
This focaccia is everything — crispy and golden on top, soaked with olive oil, soft and airy inside, perfumed with rosemary and finished with flaky Maldon salt.
The dough is wet and sticky (that's how you get the open, airy crumb). Let it rise in the pan with olive oil — no kneading required.
Dimple it with your fingers to create those signature pools of olive oil and herbs.
Ingredients
- 3 1/4 cups bread flour
- 1 1/4 tsp instant yeast
- 2 tsp kosher salt
- 1 1/2 cups warm water
- 5 tbsp olive oil, divided
- 2 sprigs fresh rosemary
- 1 tsp flaky sea salt
Instructions
- 1
Mix flour, yeast, salt, and water until shaggy. Cover and rest 12-18 hours at room temperature.
- 2
Drizzle 3 tbsp olive oil in a 9x13 baking pan. Stretch dough into the pan.
- 3
Let rise in the pan for 2 hours until puffy and doubled.
- 4
Drizzle remaining olive oil over top. Dimple with oiled fingers, pressing to the bottom.
- 5
Press rosemary needles and flaky salt into the dimples.
- 6
Bake at 450°F for 22-25 minutes until deeply golden. Cool in pan 5 minutes.
