Golden Crust, Pillowy Center: Instant Yeast Focaccia with Olive Oil

Prep Time 15

Cook Time 25

Rise Time 45

Total Time 1 25

Course Side Dish

Cuisine Italian

Servings 12 squares or 6 generous portions

Mixing bowls A large one for the dough, and a smaller one for mixing water and yeast
9x13 baking pan Metal works best for a crisp bottom, but a glass pan works too
Wooden spoon or dough whisk For mixing the dough
Plastic wrap or damp towel To cover the dough while it rises
Oven mitts Because you’re about to pull out golden perfection
Optional: Stand mixer with dough hook (if you don’t want to knead by hand)
Dutch oven (alternative method) While focaccia is usually pan-baked, a dutch oven can be used to create a steam-filled environment for an extra-crispy crust. This tweak can be fun if you’ve been dabbling in dutch oven bread recipes.

4 cups all-purpose flour plus extra for dusting
1 packet 2¼ teaspoons instant yeast
1½ teaspoons kosher salt
1½ cups warm water about 110°F
¼ cup good quality olive oil plus more for drizzling
1 tablespoon sugar to feed the yeast
Flaky sea salt for topping
Optional toppings: Fresh rosemary cherry tomatoes, thinly sliced red onion, or garlic slivers

In a large mixing bowl, combine the warm water, sugar, and instant yeast. Give it a stir and let it sit for 2–3 minutes until slightly foamy—instant yeast doesn’t need full activation, but this helps dissolve it. Add flour and salt, and stir with a wooden spoon or dough whisk until a sticky dough forms.

Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. This step separates focaccia from some homemade bread without yeast—there’s gluten development involved, and it’s so satisfying.

Coat a clean bowl with olive oil and place the dough inside, turning it once to coat the surface. Cover with plastic wrap or a damp towel and let rise in a warm place for 45 minutes. The dough should double in size and feel soft and puffy.

Grease your baking pan with olive oil (don’t be shy here—it helps create that crusty base). Turn the dough into the pan and gently stretch it to the edges. If it springs back, let it rest for a few minutes before continuing. Cover and let it rise again while the oven preheats.

Preheat your oven to 425°F. Use oiled fingers to poke deep dimples all over the surface of the dough. This isn’t just for looks—it helps hold pools of oil and toppings. Drizzle generously with olive oil, sprinkle with flaky sea salt, and add your optional toppings.

Bake in the center of the oven for 25 minutes or until the top is golden brown and the edges are crisp. Let it cool in the pan for 10 minutes before slicing. You’ll hear the crust crackle as it cools—pure music.