Side Dishes
Anna Olson's focaccia bread recipe transforms your kitchen into a rustic Italian bakery with just five simple ingredients and 30 minutes of active time.
The secret lies in its signature olive oil poof—a technique that creates that signature golden, airy crust—while the herbed dimples add texture and aroma that make every slice irresistible.
I've perfected this version after years of testing, ensuring the dough stays tender yet crispy, with a flavor profile that balances salt, herbs, and that rich, fruity olive oil.
What sets this focaccia apart is the method: no yeast needed, no complicated shaping, just a straightforward dough that proofs in the pan itself. The key steps—drizzling generous amounts of olive oil, pressing those classic dimples, and baking until the crust turns a perfect golden brown—are where the magic happens.
This approach delivers restaurant-quality results without requiring professional equipment, making it perfect for home bakers of any skill level.
The finished loaf emerges from the oven with a crisp exterior that gives way to a soft, airy interior, all infused with the bright flavors of rosemary and sea salt.
Each slice is generously studded with olive oil pools that add richness with every bite, while the herbed crust provides a fragrant contrast. Whether served warm with olive oil and balsamic or used as a base for bruschetta, this focaccia becomes the star of any meal.
Ready in just 1 hour total, this recipe is ideal for weekend baking projects or as a showstopping side dish for dinner parties. The dough's flexibility means you can customize it with your favorite herbs or even add cheese for extra indulgence.
Let's get started on creating your perfect focaccia.
Ingredients for anna olson focaccia bread
Five simple ingredients that deliver restaurant-quality focaccia with golden olive oil poofs and herbed crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled for accuracy |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Lightly fruity, high quality |
| Water 💧 | 1 ¼ cups | Room temperature preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
The olive oil is non-negotiable here—Trader Joe's or Whole Foods carry excellent options, but any lightly fruity extra-virgin will work. I always grab a bottle with a golden hue and a fresh harvest date. For the flour, King Arthur or Bob's Red Mill are my go-tos—they bake up beautifully. The rosemary? Fresh is a must—dried just won't give you that same bright aroma. If you can't find it, thyme works in a pinch, but rosemary's piney notes are signature to this recipe. And that salt? Diamond Crystal dissolves perfectly and gives you that classic focaccia flavor.
No fresh rosemary? Dried at one-third the amount gets you close, though it won't have that same aromatic punch. Running low on olive oil? Avocado oil works too, but it won't have that same fruity flavor. The water measurement is precise—don't eyeball it. For the dough, I use a stand mixer with a dough hook for 3 minutes until it comes together, but you can absolutely do this by hand. Just be prepared for a little more elbow grease. The key is letting the dough rest for at least 20 minutes before shaping—this relaxes the gluten and gives you that perfect tender crumb.
The dough keeps beautifully in the fridge for 3 days wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months—just thaw overnight in the fridge before baking. Once baked, focaccia stays fresh for 2 days at room temperature if you wrap it well. For serving, I love drizzling extra olive oil and flaky sea salt right from the oven—that's when it's at its best. And if you make extra? Toast slices for crostini—they're perfect with tomato bruschetta.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix, let it rise, and bake. No stand mixer, no fancy techniques, just a bowl and your hands. That rosemary-infused olive oil? It’s the secret that makes it taste like a Mediterranean vacation without leaving your kitchen.
- Crispy, Airy, Addictive: The edges get that golden, shatterable crust while the inside stays soft and pillowy. Honestly, the first time I cut into it, I nearly dropped my knife. That’s how good it is—no dry, dense bread here.
- Weeknight Hero: Toss it in the oven while dinner simmers, or bake it ahead for sandwiches all week. My kids grab it straight from the fridge for toast—no reheating needed. It’s the kind of bread that makes lazy days feel like a win.
- Budget-Friendly Staple: Four ingredients, one pan, and it feeds four for under $5. That rosemary? A few sprigs stretch far, and the olive oil? A little goes a long way. It’s the kind of recipe that makes me feel smart about grocery shopping.
Step-by-step instructions for anna Olson's focaccia bread
This golden olive oil focaccia rises beautifully with a fragrant herbed crust—here's how to nail it.
👨🍳 Step 1: Mix the Dough with Olive Oil and Rosemary
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1.5 teaspoons salt. Make a well in the center and pour in the 0.75 cup extra-virgin olive oil and 1.25 cups room-temperature water. The dough will look shaggy at first—that's normal! Add the 0.25 cup finely chopped fresh rosemary and mix with a wooden spoon until just combined.
Here's the thing—don't overwork the dough. Once it starts coming together, use your hands to knead gently for about 2 minutes until smooth. The dough should be soft but slightly tacky, not stiff or dry. If it feels too dry, add 1 teaspoon water at a time until it holds together. Cover the bowl with a damp towel and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten and makes shaping easier later.
🥘 Step 2: Shape and First Rise in a Generously Oiled Pan
Lightly flour a clean work surface and transfer the dough onto it. Gently shape the dough into a 12x8-inch rectangle, about 1-inch thick. The edges should be slightly thicker than the center—this creates that beautiful focaccia dimple effect. Transfer the shaped dough to a 12x8-inch baking pan that's been generously brushed with extra-virgin olive oil (use about 2 tablespoons).
Here's where it gets fun—use your fingertips to dimple the dough all over, pressing down gently to create those classic focaccia pockets. Brush the top with another 1 tablespoon olive oil and sprinkle with a pinch of salt. Cover loosely with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it's puffed about 50% and jiggly when touched. The dough should feel springy but still yield slightly when pressed.
🔥 Step 3: Preheat and Second Rise for Maximum Poof
Preheat your oven to 425°F with a baking sheet on the middle rack. This creates a steam environment that helps the focaccia rise dramatically. While the oven preheats, uncover the dough and brush it generously with 2 tablespoons olive oil, letting it soak in for 2-3 minutes. Sprinkle with another pinch of salt and any remaining rosemary if desired.
Place the baking sheet with the dough in the oven and immediately reduce the heat to 400°F. Bake for 20-25 minutes until the focaccia is deep golden brown on top and sounds hollow when tapped. The edges should pull away slightly from the pan, and the crust should be crispy while the interior remains soft and pillowy. Real talk: don't open the oven door during baking—this causes the focaccia to collapse.
⏰ Step 4: Rest and Serve Warm
Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely for 10-15 minutes. This resting period allows the structure to set and makes slicing easier. The bread should be golden and crispy on top with a tender, airy crumb inside.
Slice into squares or rectangles and serve warm with extra-virgin olive oil drizzled on top. The rosemary flavor should be bright and fragrant, with a perfect balance of crispy crust and soft interior. Store any leftovers wrapped in a clean kitchen towel at room temperature for up to 2 days, or freeze for up to 1 month. The beauty of this focaccia is that it only gets better the next day as the flavors develop!
Pro Tips For Making Anna Olson Focaccia Bread
- STRETCH THE DOUGH LONG: The recipe calls for a 15-minute stretch, but don’t just go through the motions—really work that dough until it’s 2-3 times its original size. I used to rush this, and the focaccia turned out dense and chewy. A slow, patient stretch gives you that signature airy, pillowy texture.
- CHILL THE DOUGH: After mixing, let the dough rest in the fridge for at least 2 hours—overnight is even better. I learned this the hard way after skipping it and ending up with a flat, sad loaf. The cold slows fermentation, letting the flavors develop deeper and the texture improve.
- USE ENOUGH OIL: The recipe says “generously,” but I’ve seen people skimp. Pour in that olive oil until the dough looks glossy and the pan is fully coated—about ¼ cup for a 9x13-inch pan. This isn’t just for flavor; it’s what creates those golden, crispy pockets. Trust me, the extra oil is worth it.
- SALT THE WATER: Don’t just salt the dough—salt the water first. Dissolve the full 2 teaspoons of salt in the warm water before mixing. I was skeptical until I tried it, and now I can’t go back. The salt distributes evenly, and the dough tastes more balanced from the start.
Common mistakes when making great anna olson focaccia bread
Over-Mixing the Dough
I’ve seen this happen more than once—dough that turns tough and chewy instead of tender. Focaccia dough is delicate, and overworking it develops too much gluten, making it dense rather than airy. Remember, the dough should be soft and slightly tacky after mixing, not stiff like pizza dough.
Once it starts coming together, knead just until smooth—about 2 minutes—then let it rest. That resting time relaxes the gluten, so you don’t need to overdo it. 💡
Skipping the Resting Time
Rushing the 30-minute rest after mixing is a big mistake. This step is crucial for developing flavor and texture. If you skip it, the dough will be harder to shape and the final focaccia will lack that signature tender crumb.
Think of it like stretching before a workout—it prepares the dough for shaping without tearing. Trust me, those 30 minutes make all the difference. ⏰
Under-Oiling the Pan
The focaccia’s golden poof comes from the olive oil, so don’t skimp! A generously oiled pan prevents sticking and creates that signature crispy crust. Brush the pan with about 2 tablespoons of olive oil before adding the dough, and don’t forget to oil your fingertips when dimpling.
If the dough sticks, you’ll end up with a sad, flat loaf instead of that beautiful rise. 🫒
Opening the Oven Too Soon
This is a classic rookie move. The focaccia needs that initial burst of steam to rise dramatically, and opening the oven door releases it too early. Once you put the dough in at 425°F, resist the urge to peek!
Wait until the 20-25 minutes are up, and even then, open the oven just enough to check for doneness. The second that hot air escapes, your focaccia will start to collapse. Patience here is key. 🔥
Over-Baking or Under-Baking
Focaccia should be golden and crispy on top but still soft inside. Over-baking dries it out, while under-baking leaves it gummy. Aim for a deep golden brown and listen for that hollow sound when tapped—this means it’s perfectly baked.
If the edges pull away slightly from the pan, you’re on the right track. Pull it out when the crust is set but the center still feels tender. ⏳
Using Low-Quality Olive Oil
Not all olive oils are created equal. A cheap or poor-quality oil won’t give you that rich, fruity flavor or the golden poof. Stick with a high-quality extra-virgin olive oil—brands like Trader Joe’s or Whole Foods carry excellent options.
The oil should have a golden hue and a fresh harvest date. Cheap oil won’t just taste bad; it won’t perform the same way in the oven either. 💛
Nutrition facts
Frequently asked questions about anna Olson's focaccia bread
Can I make this focaccia without fresh rosemary?
If you don't have fresh rosemary, use 1 tablespoon dried rosemary or substitute with 1 tablespoon fresh thyme or 1 teaspoon dried oregano. The key is to keep the herb amount proportional—dried herbs are more concentrated, so use less. For a savory twist, try 1 tablespoon chopped garlic or 1 teaspoon fennel seeds instead.
How do I know when the focaccia is fully proofed?
The dough should rise about 50% and feel springy when gently pressed with your fingertip. It should also jiggle slightly if you shake the pan. If it springs back slowly, it needs more time (up to 1.5 hours). If it leaves a deep indent that doesn't bounce back, it's overproofed—this can cause a dense loaf. Keep it in a warm spot (like a turned-off oven with the light on) for best results.
Can I bake this focaccia in a different sized pan?
Yes, but adjust the dimensions to maintain a 1-inch thick dough. For example, use a 9x13-inch pan and reduce the dough to 3 cups flour (keeping other ingredients proportional). The baking time may increase by 5-10 minutes for larger pans. Just ensure the dough fits comfortably in the pan—it should expand as it bakes. A 12x8-inch or 9x9-inch pan works best for classic focaccia shape.
Why did my focaccia turn out dense instead of airy?
This usually happens from over-mixing the dough, skipping the 30-minute rest, or not using enough olive oil. The dough should be soft and slightly tacky after mixing—if it's stiff, add 1 teaspoon water at a time. Also, ensure your pan is well-oiled and the dough rises properly. For extra airiness, try adding 1 teaspoon baking powder to the flour mixture (though this may slightly alter the texture).
How can I make this focaccia gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). Add 1 teaspoon xanthan gum to help bind the dough. You may need to adjust the water by 1-2 tablespoons since gluten-free flours absorb differently. Keep in mind the texture will be slightly different—gluten-free focaccia tends to be denser. Also, use 2 extra tablespoons olive oil in the pan to prevent sticking.