If you’ve ever dreamt of biting into a warm, fluffy focaccia that carries the irresistible flavors of olive oil and sea salt, then this Pizza Dough Focaccia Bread with Olive Oil and Sea Salt Recipe is going to be your new best friend in the kitchen. With just a handful of simple ingredients and an easy method, this recipe transforms basic pizza dough into an Italian-inspired masterpiece that’s perfect for snacking, sharing, or pairing with almost any meal. The crispy edges, pillowy interior, and those signature olive oil pockets atop the dimples make every bite a celebration of texture and flavor.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for achieving a focaccia that’s golden, tender, and perfectly seasoned. Each element plays a crucial role—from the olive oil that enriches and crisps the dough to the coarse sea salt that delivers that lovely salty crunch.
- 1 lb pizza dough: This forms the soft, chewy base that soaks up all the olive oil flavors.
- 6 tbsp extra virgin olive oil (divided): Using high-quality olive oil will make a striking difference in aroma and taste.
- 2 tsp flaky sea salt: Adds essential seasoning and a delightful texture contrast on top.
How to Make Pizza Dough Focaccia Bread with Olive Oil and Sea Salt Recipe
Step 1: Prep Your Dough
Start with either your favorite homemade pizza dough or a good-quality store-bought one. If using store-bought, give it a chance to come to life by letting it rest in a warm spot for about 30 to 45 minutes. This resting step is key for that airy, soft crumb you want. Take it out of its bag and get ready to shape.
Step 2: Mold the Dough to the Pan
Generously coat a 9×13-inch pan with 2 tablespoons of your best extra virgin olive oil—that’s where the magic begins. Lay your dough in the pan and gently stretch it to cover the surface. Don’t worry if it resists; a 10-15 minute break under a damp towel will relax it enough to easily stretch it later. After shaping, cover again and let it rest for 45 to 60 minutes to rise and bloom beautifully.
Step 3: Create Those Signature Dimples
Brush the dough with 4 tablespoons of olive oil, then use your fingertips to poke rapid, deep dimples across the surface. Think of it as tickling the dough with love—this step traps pockets of olive oil inside, giving focaccia its irresistible texture and those beautiful, oily puddles atop each dimple.
Step 4: Add Toppings
Keep it simple or go wild with toppings! The classic combo is flaky sea salt and fresh rosemary sprinkled right into those dimples. But if you’re feeling adventurous, sliced red onions, olives, cherry tomatoes, fresh garlic, or a sprinkle of parmesan will elevate your pizza dough focaccia bread with olive oil and sea salt recipe to a new level of deliciousness. Your creativity is the limit.
Step 5: Bake to Perfection
Pop the focaccia into a preheated oven at 450ËšF for about 22 to 25 minutes. I recommend going the full 25 minutes if you crave that crisp, golden crust that contrasts so nicely with the fluffy center. Once baked, immediately move the bread to a wire rack to cool slightly. Resting for 10 minutes before slicing helps keep it moist and soft inside.
How to Serve Pizza Dough Focaccia Bread with Olive Oil and Sea Salt Recipe
Garnishes
A drizzle of extra virgin olive oil once out of the oven is always a wonderful finishing touch. Sprinkle some fresh herbs like basil or thyme for an added burst of freshness and color. A little cracked black pepper or a light dusting of parmesan can also add layers of flavor.
Side Dishes
This focaccia pairs wonderfully with soups, salads, and antipasto platters. Imagine it served alongside a vibrant tomato-basil soup or a tangy mozzarella and tomato salad—these combinations bring out the savory richness of the bread while keeping the meal balanced and exciting.
Creative Ways to Present
Slice it into squares or strips for easy dipping. Serve it as a base for bruschetta toppings, or stack sandwiches with fresh mozzarella, roasted vegetables, and pesto on focaccia slices. It’s also fantastic as a side at your next dinner party where everyone can tear off pieces and savor the flavor collectively.
Make Ahead and Storage
Storing Leftovers
Leftover focaccia keeps beautifully in an airtight container at room temperature for up to two days. To keep it from drying out, wrap it tightly in foil or plastic wrap. When you’re ready to enjoy it, a few minutes in the oven will help restore its fresh-baked charm.
Freezing
To freeze, cool your focaccia completely, wrap it well in plastic wrap, and then in foil or a freezer bag to prevent freezer burn. It will maintain excellent quality for up to three months. Thaw it overnight in the fridge before reheating.
Reheating
Reheat focaccia in a 350ËšF oven for 8-10 minutes to bring back the crispy exterior and warm, tender inside. Avoid the microwave as it tends to make the bread chewy or soggy. If desired, add a sprinkle of sea salt and a little drizzle of olive oil before warming to refresh the taste.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought dough works perfectly for this recipe. Just make sure to let it rest at room temperature for at least 30 to 45 minutes so it becomes more pliable and easier to stretch.
What type of olive oil is best for focaccia?
Extra virgin olive oil is the best choice here, preferably a high-quality, flavorful variety. It deeply enhances the bread’s aroma, flavor, and texture. Avoid light or refined olive oils as they lack the depth and richness needed.
Can I add toppings to the focaccia?
Yes! While simple focaccia with olive oil and sea salt is divine, you can get creative with toppings like fresh herbs, roasted garlic, olives, caramelized onions, or even cheeses. Just ensure the toppings are evenly distributed and tucked into the dimples.
How do I know when the focaccia is done baking?
Look for a golden brown crust all over, especially on the edges, and a slightly firmer bottom. The aroma should be inviting and rich, signaling that the olive oil has baked into the dough perfectly.
Can I make this recipe gluten-free?
Traditional focaccia relies on wheat-based pizza dough, but you can try gluten-free pizza dough alternatives. Keep in mind texture might vary, but the method and flavor profile can still translate beautifully.
Final Thoughts
Trying this Pizza Dough Focaccia Bread with Olive Oil and Sea Salt Recipe will quickly show you how such simple ingredients come together to create something truly special. It’s a crowd-pleaser, easy to customize, and perfect for any occasion. Whether you serve it plain or with your favorite toppings, this focaccia will become a go-to favorite in your kitchen. So grab your ingredients, embrace the joy of baking, and savor every golden, olive-oil-rich bite!
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Pizza Dough Focaccia Bread with Olive Oil and Sea Salt Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Pizza Dough Focaccia Bread is a simple yet flavorful Italian classic made with homemade or store-bought pizza dough. Enhanced with extra virgin olive oil, flaky sea salt, and optional fresh toppings like rosemary, olives, and cherry tomatoes, this focaccia is perfect as a side, snack, or base for creative toppings. It features a delightfully crispy crust with characteristic dimples that hold all the delicious oil and toppings.
Ingredients
Main Ingredients
- 1 lb pizza dough (homemade or store-bought)
- 6 tbsp extra virgin olive oil (divided; use high quality for best results)
- 2 tsp flaky sea salt (or coarse sea salt)
Optional Toppings
- Fresh rosemary
- Sliced red onions or shallots
- Pitted olives
- Cherry tomatoes
- Fresh or roasted garlic
- Shredded parmesan cheese
- Sliced sweet or spicy peppers
Instructions
- Prep Dough: Prepare homemade pizza dough using your preferred recipe or use store-bought dough. If using store-bought, let it rest for 30-45 minutes in a warm spot, removing it from its packaging so it can come to room temperature and become pliable.
- Mold dough to the Pan: Generously coat a 9×13 inch baking pan with 2 tablespoons of extra virgin olive oil. Place the dough in the pan and gently stretch it toward the edges. If it resists stretching, let it rest for 10-15 minutes and try again. Cover the dough with a damp towel and allow it to rest and rise for 45-60 minutes.
- Create the Dimples: Pour 4 tablespoons of olive oil over the top of the dough. Using your fingertips, press straight down repeatedly into the dough to create many dimples, resembling piano key motions. This step helps trap the oil and toppings in the indentations, enhancing flavor and texture.
- Topping Options: Sprinkle with flaky sea salt and fresh rosemary for a classic focaccia. Alternatively, add your favorite toppings such as sliced red onions, shallots, pitted olives, cherry tomatoes, fresh or roasted garlic, assorted herbs, shredded parmesan cheese, or sliced sweet or spicy peppers to customize your focaccia.
- Bake the Focaccia: Bake in a preheated oven at 450ËšF (232ËšC) for 22-25 minutes until the focaccia is golden brown and crisp on the edges. For a crunchier crust, aim for the full 25 minutes. Remove from oven and immediately transfer to a wire rack to cool and rest for 10 minutes before slicing and serving.
Notes
- Resting times for the dough are crucial for a light, airy texture.
- Use high-quality extra virgin olive oil for the best flavor impact.
- Dimples not only add texture but hold the flavorful oil and toppings well.
- You can experiment with various herbs and toppings to suit your taste.
- Serve focaccia warm or at room temperature as an appetizer, side, or sandwich bread.
