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–+ servings
Freshly baked easy focaccia with rosemary and flaky salt

Focaccia

Author Florencia Baldini
Servings 10 slices
Prep Time 25 minutes
Cook Time 15 minutes
Resting 1 hour 30 minutes
Total Time 2 hours 10 minutes
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Ingredients
 
 

  • 500 g bread flour
  • 400 ml warm water,, really important!
  • 2 tsp dry yeast
  • 20 ml extra virgin olive oil
  • 2 tsp salt

Toppings

  • rosemary, chopped
  • flaky salt

Instructions
 

  • In a large bowl, add water, yeast, and oil. Mix well.
  • Add flour and salt. Stir with a spoon until combined. The dough will look rough — don’t worry, that’s perfectly fine.
  • Cover the bowl with cling film and let it rest for 30 minutes in the oven. The oven should be OFF but the light ON — this creates the perfect warm environment for your dough to rise.
  • After 30 minutes, it’s time to make the dough “dance”: scoop the dough with your hands, lift so it stretches, and fold into the centre — repeat 5 times, once for each side.
  • Then scoop, lift, and drop — again, repeat 5 times.
  • You’ll notice the dough is smoother and has some tension on the surface.
  • Rest again in the oven (OFF, light ON) for 30 minutes.
  • Remove from the oven and repeat: scoop, lift, fold — 5 times; scoop, lift, drop — 5 times.
  • Transfer the dough to a 35 x 24 cm (13.8 x 9.4 in) baking tray. Spread it gently with your hands (a little oil helps). Cover and rest for the final 30 minutes (oven OFF, light ON).
  • Drizzle olive oil, massage the top, then add rosemary and flaky salt. Poke the surface to create classic focaccia dimples. Optional: flick a little water on top to help regulate moisture while baking.
  • Bake in a preheated static oven at 230°C (450°F) for 15–18 minutes, until golden and puffed.

Notes

  • Dairy-free – No milk, butter or yoghurt needed. Just olive oil for richness and flavour.
  • Nut-free – Completely free from nuts, making it suitable for those with allergies.
  • Vegan – As long as you stick to classic toppings like rosemary and salt, this focaccia is naturally vegan.
  • No kneading required – The stretch-and-fold technique develops gluten without any hard work.
  • No stand mixer needed – All you need is a bowl, a spoon, and your hands.
  • Beginner-friendly – This recipe is designed for all levels, even if you’ve never baked bread before.
  • Ready in under 2 hours – From start to finish, including resting time.
  • One bowl, one tray – Minimal washing up needed.
  • Perfect texture – Soft, airy crumb with crisp edges and beautiful bubbles throughout.
Author: Florencia Baldini
Course: Side Dish
Cuisine: Italian
Keyword: bananabread, focaccia, italian, mealprep
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