YIELDS: 8  Servings PREP TIME: 3 hrs COOK TIME: 30 mins TOTAL TIME: 3 hrs 30 mins

Making focaccia bread from scratch is much easier than you think! In just a few hours you'll have fresh focaccia with just the right amount of crunch on the outside and perfectly soft on the inside.


4 cups bread flour
1 tablespoon + ½ teaspoon flaky sea salt, divided
1 teaspoon instant yeast
1 ½ cups lukewarm water
5 tablespoons olive oil, divided
1 tablespoon fresh rosemary, coarsely chopped, for sprinkling

Stand mixer with dough hook attachment
Large bowl 
10-inch cast iron skillet or cake pan 
Plastic wrap 


  1. In the bowl of a stand mixer fitted with the hook attachment, whisk together the bread flour, 1 tablespoon of sea salt, and the instant yeast to combine.
  2. Pour in the water and 2 tablespoons of olive oil, and knead on medium speed for 5 minutes, or until the dough is smooth and elastic.
  3. Cover the bowl with plastic, and let it rise at room temperature for an hour and a half, or until the dough has doubled in size.
  4. Pour 2 tablespoons of olive oil into a 10-inch cast-iron skillet or cake pan, and spread it over the entire surface and up the sides.
  5. Transfer the dough to the pan, and gently stretch it to fill the pan.
  6. Cover the pan with plastic, and let it rise at room temperature for an hour and a half, or again until the dough has doubled in size.
  7. Preheat the oven to 450°F. Lightly dampen your fingers with water to prevent sticking, and press them into the dough to make dimples.
  8. Drizzle the remaining 1 tablespoon of olive oil over the top of the dough.
  9. Sprinkle the remaining ½ teaspoon of flaky sea salt and the rosemary evenly over the dough.
  10. Bake the focaccia for 25 to 30 minutes, or until the top is golden brown and the bottom is crisp.
  11. Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack, and let it cool for at least 10 minutes before slicing.
Recipe source: Chef Miguel at Raff San Pedro