Anna Olson's Focaccia Bread Recipe: Olive Oil-Pooled Crust With Herbed Chew

This Anna Olson focaccia bread recipe delivers restaurant-quality results with its signature olive oil-pooled crust and herbed chew. The secret lies in the perfect balance of flour, yeast, and extra-virgin olive oil—creating a crispy exterior that pools into golden rivulets while maintaining a tender, airy interior.

I've perfected this technique over years of baking, ensuring every bite delivers that satisfying contrast of textures and flavors.

The process begins with a simple yet precise dough made with just five ingredients—flour, yeast, olive oil, water, and salt—mixed to the right consistency for optimal rise. After shaping and proofing, the magic happens when you dimple the dough and bake it until the crust achieves that coveted golden-brown finish.

The key is patience during proofing and baking at the right temperature to ensure even cooking throughout.

What sets this focaccia apart is its generous drizzle of olive oil before baking, which pools into those irresistible golden pockets while infusing rich flavor. The herbed chew comes from a sprinkle of coarse sea salt and fresh rosemary, adding aromatic depth that elevates every slice.

This bread is perfect for serving alongside soups, salads, or as a showstopping centerpiece for any meal.

Once baked, the focaccia develops an intoxicating aroma that fills your kitchen—proof that simple ingredients can create something extraordinary. The crust remains crispy for days, while the interior stays soft and pillowy.

Whether you're a seasoned baker or just starting, this recipe delivers foolproof results that will impress even the most discerning palates.

Ingredients for anna olson focaccia bread

Five simple ingredients transform into restaurant-quality focaccia with golden olive oil pools.

The flour is non-negotiable—unbleached for that perfect chew. King Arthur or Bob's Red Mill are my go-tos, but any all-purpose works. Yeast matters too: Saf-Instant is foolproof, but active dry works if you proof it first. For olive oil, California Olive Ranch or Bertolli deliver that fruity punch. The water temperature is critical—too hot kills yeast, too cold makes it sluggish. Aim for 110°F (like warm bathwater). Fresh rosemary? Trader Joe's has the best bundles—bright green, fragrant, and ready to chop.

No semolina? All-purpose flour works in a pinch, though it won't crisp as nicely. Short on rosemary? Thyme or oregano at half the amount adds depth. The salt choice matters: Diamond Crystal dissolves slower, creating those iconic salt pockets. For a nutty flavor, swap half the flour for whole wheat. Pre-measuring everything saves time—this dough comes together fast, and you don't want to rush the mixing. The key is patience during proofing; let it rise until it's nearly doubled—2-3 hours depending on your kitchen.

Freshly baked focaccia is best served warm, but the crust stays crisp for 2-3 days if wrapped in a clean kitchen towel. For longer storage, freeze slices wrapped in parchment—1 month with zero texture loss. The olive oil pools harden slightly when cold but soften beautifully when reheated. To revive stale focaccia, sprinkle with water and bake at 350°F for 5-10 minutes. The rosemary flavor intensifies over time, making leftovers taste even better the next day.

Step-by-step instructions for Anna Olson's focaccia bread

This method delivers a crispy, olive oil-rich crust with perfectly chewy interior—just like Anna Olson's signature focaccia.

In a large mixing bowl, combine the 1.5 cups warm water (about 110°F) with the 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is active. If it doesn't bubble, start over with fresh yeast.

In a separate bowl, whisk together the 4 cups all-purpose flour and 1.5 tsp kosher salt. Create a well in the center and pour in the yeast mixture along with the 0.75 cup extra-virgin olive oil. Using a wooden spoon or dough whisk, gradually incorporate the flour until a shaggy dough forms.

Transfer the dough to a lightly oiled surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it feels too dry, add 1 teaspoon of water; if too sticky, add 1 tablespoon of flour. This kneading develops gluten, which gives the focaccia its signature chew.

Lightly grease a 9x13-inch baking pan with olive oil, then dust the bottom with the 0.25 cup semolina flour (if using). Transfer the dough to the pan and stretch it gently to fit the dimensions, using your fingers to press it into the corners. The dough should be about 1-inch thick—don't over-stretch or tear it.

Cover the pan tightly with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has puffed up and nearly doubled in size. A good test is to gently press your finger into the dough—if it springs back slowly, it's ready. If the dough doesn't rise, your yeast may not have been active, or the environment wasn't warm enough.

While the dough rises, preheat your oven to 425°F. This high temperature is key for achieving that signature crispy crust. Position a rack in the lower third of the oven to ensure even baking.

Once the dough has risen, remove the plastic wrap and use your fingertips to dimple the surface all over, creating shallow indentations about 1 inch apart. This step creates pockets for the olive oil to pool and gives the focaccia its signature dimpled texture. Drizzle the entire surface generously with olive oil, then sprinkle evenly with the 0.25 cup finely chopped fresh rosemary and 1 tablespoon coarse sea salt. Press the herbs and salt lightly into the dough so they adhere.

Bake the focaccia for 20-25 minutes until the edges are deep golden brown and the top is crispy. The center should still feel slightly soft to the touch—focaccia is best when it has a contrast of textures. If the top browns too quickly, tent loosely with foil after 15 minutes to prevent over-browning.

Here's the thing—don't open the oven door during baking. Every time you peek, you lose heat and steam, which can lead to a less crispy crust. Trust the timer and the visual cues instead.

Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. This resting period allows the bread to set slightly and makes it easier to slice. Use a serrated knife to cut into 1-inch squares—the crispy edges will give way to a tender, chewy interior with pockets of herbed olive oil.

Serve warm for the best experience. The contrast between the crispy crust and the soft, herby interior is what makes this focaccia so special. Store any leftovers wrapped in plastic at room temperature for up to 2 days, or freeze for up to 1 month. Reheat slices in a 350°F oven for 5-7 minutes to restore crispiness.

Creative variations of these flavors

Rosemary-Lemon Twist

Swap half the rosemary for zested lemon peel (about 1 tbsp) and add 1 tsp lemon zest to the dough for a bright, citrusy kick.

The lemon brightens the olive oil pools and pairs beautifully with the herbed crust. I love this variation for springtime—it feels fresh and vibrant. 🌸

Garlic-White Bean Focaccia

Mix ½ cup white beans (mashed) into the dough before shaping, then top with 4 minced garlic cloves and ¼ cup grated Parmesan after dimpling. The beans add moisture and heartiness, while the garlic infuses the oil pools with bold flavor.

This version is perfect for dipping or as a pizza base. 🧄

Honey-Spiced Olive Oil

After dimpling, drizzle the dough with a mix of 2 tbsp extra-virgin olive oil and 1 tbsp honey, then sprinkle with ½ tsp cinnamon and ¼ tsp smoked paprika.

The honey caramelizes beautifully, creating sweet pockets that contrast the savory crust. This works especially well with a sprinkle of pistachios on top. 🍯

Cheesy Herb Blend

Replace the rosemary with a mix of ¼ cup chopped thyme, ¼ cup chopped chives, and ½ cup shredded mozzarella (or fontina). The cheese melts slightly during baking, creating gooey pockets that make every bite irresistible.

This variation is ideal for serving with marinara or as a pizza crust. 🧀

Whole Wheat Crunch

Substitute 2 cups of the all-purpose flour with whole wheat flour for a nuttier, denser focaccia. The texture stays tender if you add 1 extra tbsp olive oil to the dough.

Top with 2 tbsp chopped walnuts or toasted pumpkin seeds for added crunch. This version keeps well for days and adds a rustic touch. 🌾

Spicy Chili-Lime

Add 1 tsp chili powder and 1 tsp lime zest to the dough, then finish with 1 tbsp chopped cilantro and a pinch of cayenne pepper after dimpling. The lime and chili create a zesty, slightly spicy contrast that works beautifully with Mexican-inspired dishes or tacos. 🌶️

Frequently asked questions