Knead Focaccia Bread: 7 Simple Steps to Perfection

This is the best and easiest focaccia bread recipe that yields a wonderfully airy, pillowy, and flavorful Italian flatbread.

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In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and mix until the dough comes together into a sticky ball.
Cover the bowl and let the dough rest for 30 minutes. Optionally, perform a stretch and fold.
Lightly rub the dough’s surface with olive oil, cover, and refrigerate for at least 12 hours and up to 3 days.
Line two pie plates or a 9×13-inch pan with parchment paper or grease well. Pour olive oil into each plate.
Deflate the dough and split it if using pie plates. Place into the pans and let rest at room temperature for 3 to 4 hours.
Preheat the oven to 425°F (220°C).
If using rosemary, sprinkle over the dough. Pour olive oil over each round and create dimples in the dough.
Bake for 25 to 30 minutes until the bottom is golden and crisp.
Remove from pans and cool for 10 minutes before serving.