Four-Stage Baking: Layered Italian Herb Focaccia

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A four-step process to create a golden, herb-infused focaccia bread with a tender crumb and crisp crust, perfect for dipping or sandwiches. This Italian-inspired quick recipe, ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 220 cal/serving

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Ingredients

3 1/2 cups (420 g) all-purpose flour
1 1/3 cups (320 ml) warm water
2 1/4 tsp (1 packet) active dry yeast
1 tsp sugar
1 tbsp salt
1/4 cup plus 2 tbsp extra-virgin olive oil
2 tbsp finely chopped fresh rosemary
1 tsp for topping coarse sea salt

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Instructions

Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp sugar in 1 1/3 cups warm water (105°F–110°F). Let sit for 5-10 minutes until foamy.
Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 tbsp salt. Add the yeast mixture and 1/4 cup extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
Step 4: Preheat oven to 450°F (232°C). Press the dough into a well-oiled 9x13-inch baking pan, dimple the surface with your fingers, drizzle 2 tbsp olive oil evenly, sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt. Bake for 20-25 minutes until golden brown and crisp on top.