Side Dishes
Anna Olson's focaccia bread recipe transforms your kitchen into a rustic Italian bakery with just five simple ingredients and a foolproof technique that delivers a crispy, golden crust and pillowy soft interior. The secret lies in high-quality olive oil—generously drizzled before baking—to create that signature glossy finish and rich flavor.
I've baked this version dozens of times, and it never fails to impress with its perfect balance of textures and aromas.
What sets this recipe apart is the attention to detail during proofing and baking, which ensures that signature olive oil-poofed crust while keeping the interior tender.
Unlike many focaccia recipes that require extensive kneading, this dough comes together with minimal effort, thanks to a simple mix of flour, yeast, olive oil, and water.
The key to achieving that restaurant-quality texture is patience—letting the dough rise slowly at room temperature allows the gluten to relax and develop fully.
By the time you pull it from the oven, you'll have a loaf with a crispy, golden crust that shatters slightly when you cut into it, revealing a soft, airy interior studded with pockets of olive oil.
The aroma alone—warm bread, fresh herbs, and rich olive oil—will have everyone gathering around your table. This focaccia is perfect for serving alongside soups, salads, or as a base for bruschetta.
Once you try this method, you'll never go back to store-bought again. The recipe scales easily for holidays or gatherings, and the leftovers reheat beautifully. Let's get started on creating your own bakery-style focaccia at home.
Ingredients for anna olson focaccia bread
Five simple ingredients plus fresh herbs transform your kitchen into an Italian bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled, not scooped |
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity variety |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Fine Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Coarse Sea Salt 🧂 | 2 tbsp | For final sprinkle on top |
| Flaky Sea Salt 🧂 | 1 tbsp | For finishing crust |
The olive oil is non-negotiable here—look for extra-virgin with a fruity aroma at Whole Foods or Trader Joe's (their Italian olive oil is a steal). Fresh herbs make all the difference: grab rosemary with vibrant green needles and thyme with bright purple stems. The yeast should be fresh, not expired—test it by sprinkling in warm water with a pinch of sugar; if it bubbles in 5 minutes, it's good to go. For flour, I always use King Arthur—it's reliable and gives great texture. Measure your flour properly: spoon it into the cup and level it off, don't scoop directly from the bag.
No fresh rosemary? Dried works at half the amount, but it won't have the same aroma. Short on thyme? Oregano or basil add different but lovely flavors. Running out of extra-virgin olive oil? Light olive oil works for the dough, but save the good stuff for the final drizzle—it's what gives that signature glossy crust. The warm water should be lukewarm, not hot—think baby bath temperature. Too hot and you'll kill the yeast. For the coarse and flaky salts, Maldon is my go-to, but any good sea salt will do. If you're baking in a humid climate, let your dough rise in the fridge overnight for better control.
This dough is forgiving—it'll rise even if you're running late. Proof it at room temperature for 1-2 hours or overnight in the fridge for deeper flavor. Once baked, let it cool completely on a wire rack before slicing—cutting too soon makes it gummy. Store wrapped at room temperature for 2 days or freeze for 3 months. I always bake two batches: one for the week and one to freeze for lazy days. The leftovers reheat beautifully—just pop slices in a 350°F oven for 5 minutes to revive that bakery-fresh crunch.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the flour, yeast, olive oil, and water, then let it rise while you eat dinner. No standing over a counter, no overworking dough. That rich olive oil infusion does all the work for you.
- Golden Crust, Soft Heart: The secret’s in the olive oil—generously drizzled before baking—giving it that irresistible crispy edge while keeping the inside pillowy. Honestly, the first time you pull it out of the oven, you’ll want to eat it straight from the pan.
- Weeknight Workhorse: This bread is my go-to for everything: toast for breakfast, sandwiches at lunch, or even a quick charcuterie board. Between us, it’s the only bread I keep in the house—because it’s always useful.
- Budget-Friendly Staple: Flour, yeast, olive oil, and salt? You already have these. No fancy ingredients, no wasted leftovers (it freezes beautifully), and it stretches one batch into meals for days. My wallet—and my taste buds—thank me every time.
Step-by-step instructions for Anna Olson's signature focaccia
Here's how to create that signature olive oil-poofed crust with herby pillowy softness.
Activate the Yeast and Mix the Dough
In a large mixing bowl, combine the 1.25 cups warm water and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
Add the 4 cups all-purpose flour and 1.5 tsp fine sea salt to the bowl. Using a wooden spoon, stir until a shaggy dough forms. Then pour in the 0.75 cup extra-virgin olive oil and mix vigorously until the dough comes together. It'll be sticky, but that's perfect for focaccia.
Knead and Rest for Maximum Flavor
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. You're not making bread here—just enough to develop the gluten slightly. The dough should be soft but not stiff.
Place the dough back in the bowl, cover with a damp towel, and let it rest at room temperature for 1 hour. This resting period allows the gluten to relax and the flavors to meld. I like to set my timer and check it every 15 minutes—you'll see it puff up slightly as the yeast works its magic.
Shape and First Rise in the Pan
Lightly grease a 9x13-inch baking pan with olive oil. Transfer the dough to the pan and press it out gently with oiled hands until it fills the pan completely. The edges should reach the sides, and the surface should be smooth with a slight dimple in the center.
Cover the pan with a damp towel and let it rise for 1 hour at room temperature. You'll know it's ready when the dough has puffed up noticeably and fills about 75% of the pan's height. This first rise creates that signature pillowy texture.
Create the Olive Oil Poof and Herb Crust
Preheat your oven to 425°F. Dimple the dough all over with your fingers, pressing down about ½ inch deep. Then generously drizzle the remaining olive oil over the surface, letting it pool in the dimples. Sprinkle the 2 tbsp chopped fresh rosemary and 1 tbsp fresh thyme leaves evenly over the top.
Bake for 20 minutes until the edges begin to turn golden. This is where the magic happens—the olive oil pools in the dimples and creates that signature poofed crust. Don't walk away! Check at the 15-minute mark to ensure even browning.
Finish with Salts and Perfect Crust
Remove the focaccia from the oven and immediately sprinkle with 2 tbsp coarse sea salt and 1 tbsp flaky sea salt. Return it to the oven for 5-10 minutes until the crust is deeply golden and crispy in spots. The flaky salt will melt slightly and create those beautiful salt crystals on top.
Let the focaccia cool in the pan for 10 minutes before slicing. The interior should be soft and airy, while the crust remains crispy. Serve warm with olive oil drizzled on top—this is where the real magic happens. Each bite should deliver that perfect balance of pillowy softness and crispy, herby crust.
Pro Tips For Making Anna Olson Focaccia Bread
- Bloom the Yeast First: Skip mixing yeast directly into flour—it’s lazy and unreliable. Instead, dissolve it in the warm water with a pinch of sugar (if the recipe calls for it) and let it sit for 5–10 minutes until frothy. This guarantees your dough won’t taste flat or underproof, especially in humid kitchens where yeast acts sluggish.
- Oil That Pan Like a Pro: Don’t just drizzle olive oil in the pan—use enough to coat the bottom generously (about 2 tablespoons). Spread it with a brush or your fingers so it pools in the dimples. This keeps the focaccia from sticking and makes those crispy pockets shine. (Yes, even if you’re impatient like me.)
- Poke, Don’t Punch: When shaping the dough, resist the urge to knead it back to life—this deflates the air you just built. Instead, gently press it into the pan with your fingertips, letting the edges spill over. The dough will stretch naturally as it rises, giving you that signature Anna Olson texture without extra effort.
- Salt the Dough Twice: Sprinkle half the salt into the flour and the rest on the dough after shaping. The first batch dissolves evenly, while the second layer creates those dramatic, salty crust pockets. Skimping here means your focaccia tastes bland, no matter how much you drizzle with oil later.
Creative variations of this recipe
Herb Variations
Swap the rosemary and thyme for other fresh herbs to match your taste or what’s in season. Try 2 tbsp chopped sage and 1 tbsp fresh parsley for a classic Italian garden flavor, or 1 tbsp chopped oregano and 1 tbsp basil for a brighter, Mediterranean twist.
I love adding 1 tbsp lemon zest with the herbs for a bright citrus note that cuts through the richness of the olive oil. 🌿
Cheesy Twists
For a savory, cheesy focaccia, sprinkle ½ cup grated Parmesan or Pecorino Romano over the dimpled dough before baking. Add ½ cup shredded mozzarella for a gooey, melty center. I recommend fontina cheese for a creamy, nutty flavor that pairs perfectly with the herbs.
Just be sure to bake it for 5-10 extra minutes to let the cheese melt fully. 🧀
Sweet Focaccia
Transform this into a sweet treat by omitting the salt and adding ½ cup honey or maple syrup to the dough. Top with ½ cup chopped walnuts or pecans and ½ cup dried cranberries before baking.
For extra richness, drizzle 2 tbsp melted butter over the top after baking. This version is perfect for breakfast or dessert! 🍯
Savory Add-Ins
Boost the savory profile with ½ cup sun-dried tomatoes (chopped) or ¼ cup capers scattered over the dimpled dough. For a smoky flavor, add 1 tsp smoked paprika to the dough before shaping.
I also love mixing in 2 tbsp chopped sun-dried olives for a briny contrast. These add-ins work best when baked for 5 extra minutes to let the flavors meld. 🌶️
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend (like King Arthur’s Measure for Measure). You may need to add 1 tbsp xanthan gum to improve texture.
Reduce the water slightly—start with 1 cup instead of 1.25 cups—since gluten-free doughs absorb less liquid. Let the dough rest for 30 extra minutes before shaping to help it relax. 💪
Make-Ahead & Freezer-Friendly
Shape the dough and refrigerate it overnight for deeper flavor development. When ready to bake, let it sit at room temperature for 1 hour before proceeding. For freezer storage, bake the focaccia, cool completely, wrap tightly in plastic wrap, then place in a freezer bag.
Reheat slices in a 350°F oven for 5-7 minutes until crispy again. Perfect for lazy weeknights! ❄️
Nutrition facts
Frequently asked questions
Can I make Anna Olson's focaccia without a 9x13-inch pan?
Use a 9x12-inch pan instead, but expect slightly thicker slices. For a smaller batch, try a 9-inch round cake pan—just reduce the dough to 3 cups flour and adjust baking time to 15-20 minutes. The key is to press the dough evenly to the edges of your pan.
Why did my focaccia turn out dense instead of airy?
Dense focaccia usually means the yeast didn't activate properly or the dough didn't rise enough. Double-check your yeast by testing it in warm water first. Also, ensure your dough rises in a warm spot (75°F) for the full 1 hour—cold kitchens slow yeast activity. If it still feels dense, try adding 1 extra tbsp olive oil next time for extra moisture.
How do I store leftovers to keep them fresh?
Wrap cooled focaccia tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a single layer before bagging—they'll reheat beautifully! To revive, warm slices in a 350°F oven for 5-7 minutes until crispy again.
Can I make this focaccia without fresh herbs?
Yes! Use 1 tsp dried rosemary and ½ tsp dried thyme (half the fresh amounts). For extra flavor, add 1 tsp garlic powder or ½ tsp onion powder to the dough. Just remember dried herbs have more concentrated flavors, so start with less and adjust to taste.
What's the best way to reheat focaccia?
For crispy crust: Wrap slices in foil and warm in a 350°F oven for 5-7 minutes. For extra crunch, broil for 1-2 minutes at the end. To revive completely stale bread, brush with olive oil and bake at 375°F for 8-10 minutes. Never microwave—it makes the crust soggy!