Side Dishes
Anna Olson’s focaccia bread recipe transforms simple ingredients into a golden, olive oil-rich loaf with crispy edges and herbed swirls that steal every dinner table. The secret lies in a high-fat dough—generous olive oil creates that signature tender crumb and shatteringly crisp crust—while proper proofing ensures airy pockets.
I’ve baked this version dozens of times, and it never fails to impress, even with minimal kneading.
The process is straightforward but requires patience: mixing flour, water, yeast, and olive oil into a sticky dough, then letting it rise twice for maximum flavor development.
Shaping the dough into a shallow rectangle allows for those iconic dimples, while a final olive oil bath before baking locks in moisture and creates the crispy, caramelized crust that defines great focaccia. Rosemary or cherry tomatoes add a fresh, vibrant finish that elevates it from side dish to showstopper.
What sets this apart is Anna Olson’s signature touch—the olive oil pool technique, where extra oil is drizzled over the dough before baking, creating a glossy, aromatic crust that’s impossible to resist. The result?
A focaccia so tender inside and crispy outside that it disappears faster than you can say "second slice." Perfect for meal prep or serving warm with soups and salads, this recipe delivers restaurant-quality bread with minimal effort.
Ready in just under 3 hours (including proofing), this focaccia requires no fancy equipment—just a bowl, your hands, and a baking sheet. The key is timing: don’t rush the rises, and let the oven preheat fully for that perfect crust.
Trust the process, and you’ll end up with bread so good, it’ll become your new go-to recipe.
Ingredients for anna olson focaccia bread
Six simple ingredients transform into Anna Olson's signature olive oil-rich focaccia with crispy crust and herbed swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled for accuracy |
| Active Dry Yeast 🍞 | ¼ tsp | Fresh or 1 packet (2.25 tsp) |
| Extra-Virgin Olive Oil 🫒 | 1 ½ cups | High quality, fruity variety |
| Warm Water 💧 | 1 ¼ cups | 105-110°F for yeast activation |
| Fine Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Cherry Tomatoes 🍅 | 12 whole | Halved lengthwise for topping |
| Flaky Sea Salt 🧂 | 2 tbsp | For finishing crust |
| Coarse Black Pepper 🌶️ | 1 tsp | Freshly cracked for garnish |
The olive oil is non-negotiable here—look for extra-virgin with a fruity aroma, not the cheap bottled stuff. Trader Joe's and Whole Foods carry excellent options, or splurge on a California avocado oil for even more richness. Fresh rosemary is ideal, but dried works in a pinch (use half the amount). The cherry tomatoes should be firm and vibrant—Heirloom varieties from the grocery store's produce section add the best color contrast. For yeast, always check the expiration date; fresh yeast activates faster than packets.
No fresh rosemary? Dried oregano or thyme at half the amount works, though it lacks that piney aroma. Substituting tomatoes? Fresh basil leaves or olives add a similar bright pop of color. The sea salt matters too—Diamond Crystal dissolves beautifully, while table salt can make the dough too salty. For extra flavor, add a pinch of garlic powder or red pepper flakes to the dough. The olive oil can also be swapped for avocado oil if you prefer a milder taste, though purists argue it's not the same.
Store the focaccia dough in an airtight container for up to 24 hours before baking—this lets the flavors develop further. The finished loaf keeps well for 3 days at room temperature, wrapped in a clean kitchen towel to maintain crispness. For longer storage, freeze portions for up to 3 months. Reheat slices in a 350°F oven for 5 minutes to restore that crispy texture. The extra oil drizzled before baking creates a glossy finish that stays edible for 2-3 days if stored properly.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the dough (flour, yeast, olive oil, water, salt), let it rise, then stretch it out like a lazy Sunday. No stand mixer, no fancy tools, just your hands and a baking sheet.
- Olive Oil Bliss: That rich, fruity extra-virgin olive oil? It soaks into every corner, giving you a bread that’s crisp on the outside but tender inside. Drizzle it in while it bakes—trust me, it’s worth the extra minute.
- Weeknight Hero: Toss it in the oven while dinner simmers, slice it fresh for sandwiches, or freeze half for lazy mornings. It’s my go-to when I’m too tired to fuss but still want something ridiculously good.
- Budget Stretch: Five ingredients, endless uses. A loaf costs pennies but feeds a family for days—dip it in soup, toast it for breakfast, or use it to soak up marinara. The pantry doesn’t get much better than this.
Step-by-step instructions for Anna Olson's focaccia bread
This method delivers that signature olive oil-pooled crust with herbed swirls—every bite stays tender yet crisp.
Activate the Yeast and Mix the Dough
In a large mixing bowl, combine the 1.25 cups warm water (between 105-110°F) with the 0.25 tsp active dry yeast. Let sit for 5-10 minutes until foamy—this confirms your yeast is active. If it doesn't foam, your yeast is dead and you'll need to start over.
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 gradually drizzle in the 1.5 cups extra-virgin olive oil while mixing. The dough will become sticky but cohesive—this is normal for focaccia. Avoid adding extra flour as it prevents that signature tender crumb.
Knead and Shape for Maximum Flavor
Transfer the dough to a lightly floured surface and knead gently for 2-3 minutes just until smooth. The dough should be soft but not stiff—it will feel almost wet. Shape into a 10x14-inch rectangle on a parchment-lined baking sheet, pressing lightly with oiled hands to create a ½-inch thick base.
Here's the secret: use your fingertips to dimple the dough all over, creating those classic focaccia pockets. Press down firmly but not so hard you tear the dough. These dimples allow the olive oil to pool beautifully during baking. Let the dough rise at room temperature for 1-2 hours until it puffs about 50%—it should spring back slowly when pressed gently.
Create the Herbed Swirls and Top
Preheat your oven to 425°F with a rack positioned in the lower third. While the oven heats, generously drizzle the risen dough with additional extra-virgin olive oil (about 2 tablespoons), letting it soak in. Then create the signature swirls by sprinkling half of the 0.25 cup chopped fresh rosemary and 12 halved cherry tomatoes in a diagonal pattern across the dough.
Using a sharp knife, carefully cut through the dough at a 45-degree angle to create the swirls, then gently fold the edges toward the center. This technique creates those beautiful herbed patterns while keeping the tomatoes securely embedded. Sprinkle the remaining rosemary and a pinch of coarse black pepper over the top.
Bake Until Golden and Crisp
Bake for 25-30 minutes until the edges are deep golden brown and the internal temperature reaches 190°F. You'll know it's done when the crust is crisp and the olive oil pools glisten on the surface. If the tomatoes brown too quickly, tent loosely with foil after 15 minutes.
Remove from the oven and immediately sprinkle with 2 tablespoons flaky sea salt. Let cool for 10 minutes before slicing—this allows the flavors to meld and prevents the bread from falling apart. The result should be a tender, airy interior with a crisp crust and those signature olive oil pools.
Pro Tips For Making Anna Olson Focaccia Bread
- STRETCH THE DOUGH LONG: I learned this the hard way—Anna Olson’s recipe works best when you don’t rush the stretching. After the first rise, pull and fold the dough three times over 20 minutes, letting it rest 5 minutes between each. This builds structure so your focaccia doesn’t collapse into a dense brick when baking.
- USE COLD OIL: Sounds counterintuitive, but I skip the warm water trick for the olive oil. Grab that bottle straight from the fridge and measure it cold—it’ll melt faster in the dough, creating tiny pockets for better rise. (Yes, even if you’re impatient like me.)
- SALT THE WATER FIRST: This isn’t the prettiest method, but it’s the tastiest. Dissolve the fine sea salt directly into the warm water before mixing with yeast—it activates the yeast faster and ensures even distribution. Skipping this step means you’ll end up chasing salted spots in the dough later.
- DIMENSIONS MATTER: Forget the "fill the pan" approach. Anna Olson’s recipe yields a 9x13-inch loaf, but if you’re using a different pan, reduce the dough by 10-15%. Overfilling = a sad, uneven bake. I’ve ruined three batches by ignoring this—now I weigh the dough before shaping. (Your future self will thank you.)
Health benefits of this anna olson focaccia bread
Heart-Healthy Fats
This focaccia is rich in monounsaturated fats from the extra-virgin olive oil, which support heart health by lowering bad cholesterol. Just 1.5 cups of olive oil provides about 140% of your daily vitamin E needs, a powerful antioxidant that protects cells.
I always opt for high-quality olive oil—I love Trader Joe's or Whole Foods brands—to maximize these benefits. 💛
Complex Carbohydrates
The all-purpose flour base delivers sustained energy thanks to its complex carbs, which digest slowly to keep you full longer. Pairing this focaccia with protein-rich toppings like cherry tomatoes or fresh mozzarella creates a balanced meal.
The rosemary adds antioxidants that combat inflammation, making this bread a nutritious choice beyond just being delicious.
Low Glycemic Index
Despite its indulgent appearance, this focaccia has a surprisingly low glycemic index thanks to the olive oil and minimal sugar content. The high-fat dough slows carbohydrate absorption, preventing blood sugar spikes. I've found it's a great option for those monitoring blood sugar levels—just watch portion sizes since it's still calorie-dense.
Rich in Antioxidants
Fresh rosemary and cherry tomatoes provide a powerful antioxidant boost, with rosemary containing carnosic acid that protects brain health. Tomatoes add lycopene, which supports eye health. The combination makes this focaccia more than just a tasty side—it's a flavorful health upgrade for any meal.
Gluten-Free Adaptation
While traditional focaccia contains gluten, you can adapt this recipe using a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Replace the all-purpose flour and add ½ tsp xanthan gum for structure.
The texture will be slightly denser but still delicious. I've tested this version and found it works beautifully with the same olive oil technique. 🌱
Meal Prep Benefits
This focaccia makes an excellent meal prep bread that stays fresh for 3 days at room temperature. The high-fat content helps preserve moisture better than regular bread. I often bake two batches—one for immediate consumption and one to freeze for later.
The crispy crust reheats beautifully in a 350°F oven for 5 minutes, making it perfect for sandwiches or toast. 💡
Nutrition facts
Frequently asked questions
Why is Anna Olson's focaccia so sticky?
The high olive oil content (1.5 cups!) creates that signature tender crumb but makes the dough unusually sticky. This is normal—resist adding extra flour as it prevents the signature airy texture. Use wet hands when shaping and let the dough rise uncovered to develop flavor through evaporation.
Can I make this focaccia without rosemary?
Swap rosemary for thyme, oregano, or even garlic powder (½ tsp). For a tomato-free version, try fresh basil leaves or sun-dried tomatoes instead. The key is balancing flavors—just maintain the same ½ cup herb/tomato ratio for visual appeal and taste.
What's the best way to reheat focaccia?
For maximum crispiness, wrap individual slices in foil and warm at 350°F for 5-7 minutes. For a quick fix, toast in a dry skillet over medium heat for 1-2 minutes per side. Never microwave—it turns the crust soggy. The olive oil pools will re-gloss when reheated properly.
Can I use a Dutch oven for this recipe?
While traditional focaccia uses a baking sheet, you can try a Dutch oven for a more artisan-style crust. Shape the dough into a round and bake covered for 20 minutes, then uncovered for 10-15 minutes at 425°F. The steam creates a softer crust, but you'll lose the signature olive oil pools. Best for those who prefer bread with more oven spring.
Why did my focaccia collapse?
Most likely your yeast didn't activate properly or the oven wasn't hot enough. Always check yeast foam after 5-10 minutes in warm water. Preheat your oven fully for 30 minutes before baking, and use the lower rack for even heat distribution. If the dough didn't rise enough, let it proof longer (up to 2 hours) before baking.