The Best, Easiest Focaccia Bread Recipe

Make the Dough: In a large bowl, whisk together flour, salt, and instant yeast.

Add lukewarm water and mix with a rubber spatula until a sticky dough forms.

Lightly rub olive oil over the surface of the dough. Cover the bowl with a damp tea towel, cloth cover, or plastic wrap.

Refrigerate immediately for at least 12 hours or up to 3 days. Ensure the dough is well-oiled to prevent drying.

Prepare the Baking Pans: Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper, grease with butter, or spray with nonstick cooking spray.

Pour 1 tablespoon olive oil into each pie plate (or 2 tablespoons for a 9×13-inch pan).

Deflate and Divide Dough: Using two forks, deflate the dough by pulling it from the sides toward the center. Rotate the bowl as you work, forming a rough ball.

Split the dough into two equal parts (or skip splitting if using a 9×13-inch pan).

Place each dough ball into its prepared pan and coat with the olive oil. Let rest at room temperature for 3–4 hours.

Prepare for Baking: Preheat oven to 425°F (220°C) and set a rack in the middle.

Sprinkle rosemary (if using) over the dough. Drizzle 1 tablespoon olive oil per pan (or 2 tablespoons for a larger pan).

Rub oil over your hands and dimple the dough deeply with your fingers, gently stretching to fill the pan as needed. Sprinkle with flaky sea salt.

Bake: Bake for 25–30 minutes, or until the underside is golden and crisp.

Remove from the oven, transfer to a cooling rack, and let cool for 10 minutes before serving or completely for sandwich use.

Store: Once fully cooled, store in an airtight container at room temperature for up to 3 days.

For longer storage, freeze for up to 3 months. Reheat at 350°F (175°C) for 15 minutes to restore crispness.