Anna Olson's Focaccia Bread Recipe: Olive Oil Pool With Herbed Crust Magic

Anna Olson's focaccia bread recipe transforms simple ingredients into a golden, aromatic masterpiece with that signature olive oil pool and herbed crust. 🌟 The secret lies in a relaxed dough that develops flavor during proofing, creating a tender crumb with crisp edges.

This isn't just bread—it's a centerpiece that makes every meal feel special, whether served with olive oil and balsamic or as a base for brunch toppings.

The process is simpler than it looks: mix, shape, proof, and bake. No kneading required—just a few minutes of gentle stretching for that classic dimpled surface.

The magic happens when you drizzle that final pool of olive oil before baking, creating a crispy, fragrant crust that holds onto every herb you sprinkle. I've perfected this technique through years of baking, and it consistently delivers restaurant-quality results at home.

What you'll end up with is a loaf of focaccia that's crisp on the outside, tender inside, and infused with aromatic herbs from edge to edge. The olive oil pool in the center stays soft and fragrant, perfect for dipping or drizzling with finished oil.

This recipe builds on traditional methods while making it accessible for home bakers—no special equipment needed, just patience and attention to detail.

The beauty of this focaccia is its versatility. Use it as a side for soups, a base for sandwiches, or serve it warm with olive oil and flaky salt.

The proofing time gives you flexibility—plan ahead or work with the dough on short notice. Here's how to create this showstopping bread that will have everyone asking for seconds.

Ingredients for anna olson focaccia bread

Six simple ingredients create Anna Olson's legendary focaccia with crispy edges and fragrant olive oil pool.

The olive oil is non-negotiable here—Trader Joe's or Whole Foods carry excellent extra-virgin varieties that shine. Look for fruity, peppery notes, not just mild. Fresh herbs make all the difference, so grab them at the market if possible. Costco sells rosemary and thyme in bundles that last for months. The yeast? I always use Saf-Instant for its reliability, but any active dry yeast works. Just make sure it's not expired—yeast loses potency fast. For the flour, King Arthur or Gold Medal brands give consistent results. And that flaky sea salt? Maldon is the gold standard, but any good flaky salt works.

No fresh rosemary? Dried works at half the amount, but it won't have the same aroma. Short on thyme? Oregano or basil can substitute, though the flavor will shift slightly. The olive oil pool can't be skipped—it's what makes this focaccia special. If you're worried about using too much, remember: it's what you drizzle on top that counts. Need to make it ahead? Shape the dough and refrigerate overnight—proof it straight from the fridge the next day. The sugar amount is minimal, but it helps activate the yeast faster. No yeast? Use 1 cup sourdough starter instead, but reduce the flour by 1 cup.

This dough is a beast when it comes to storage. Shape it, cover, and refrigerate for up to 3 days—proof it straight from the fridge. For longer storage, freeze the shaped dough for up to 1 month. Thaw overnight in the fridge before proofing. The finished focaccia keeps well for 2 days at room temperature, wrapped in a clean kitchen towel. Reheat slices in a toaster or oven for that fresh-baked crunch. And that olive oil pool? Use it within 2 days—it's at its most fragrant right after baking. Portion it into small jars to preserve the flavor for longer.

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

Let's make this rich, herbed focaccia with that iconic olive oil pool—easy steps for foolproof results.

In a large bowl, whisk together the 4 cups all-purpose flour, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp coarse ground black pepper. Create a well in the center and add the 0.25 oz active dry yeast and 1 tbsp granulated sugar. Pour in the 1.25 cups warm water (about 105-110°F) and let sit for 5 minutes until foamy.

I like to use a wooden spoon here—it helps me gauge the dough's texture. Once the yeast is bubbly, slowly drizzle in the 1.5 cups extra-virgin olive oil while mixing. The dough will come together into a shaggy mass. Turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked.

Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp towel and let rise in a warm place for 1-2 hours or until doubled in size. I usually put it near the oven with the light on for consistent warmth—this prevents cold spots that slow fermentation.

Once puffy, transfer the dough to a lightly oiled 9x13-inch baking pan. Press it out gently with your fingers until it fills the pan completely, about ½-inch thick. The edges should reach the sides, creating that classic focaccia rectangle. Let it rest uncovered for 20 minutes while you preheat the oven to 425°F.

Here's where the magic happens. Pour the remaining ¼ cup extra-virgin olive oil (about 2 tablespoons) into the center of the dough. Using your fingertips, gently press it outward in concentric circles until it forms a pool in the center. This creates that signature focaccia dimple.

Now for the herbed crust: sprinkle the 0.25 cup finely chopped fresh rosemary and 0.25 cup fresh thyme leaves evenly over the surface. Press lightly so they stick. I like to make little dimples with my fingertips first—this gives the herbs room to crisp up beautifully. Let it rest for 10 minutes while the oven preheats fully.

Bake the focaccia in the preheated 425°F oven for 20-25 minutes until the edges are deep golden brown and the center looks set but still slightly soft. The olive oil pool should be shimmering and the herbs should be crisping at the edges.

I check for doneness by tapping the bottom—it should sound hollow. If the top browns too quickly, tent with foil after 15 minutes. Remove from the oven and immediately sprinkle with 0.5 tsp flaky sea salt. Let it cool in the pan for 5 minutes before transferring to a wire rack.

While still warm, dust the focaccia generously with 2 tbsp semolina flour using a fine-mesh sieve. This gives that signature crunchy texture and prevents sticking. Let it cool completely before slicing—this ensures clean cuts and prevents the olive oil from making everything greasy.

Slice into squares or rectangles and serve warm. The center should be tender with that perfect olive oil pool, while the edges are crispy with fragrant herbs. This focaccia pairs perfectly with soups, salads, or just on its own with a glass of wine. Store leftovers wrapped at room temperature for up to 3 days or freeze for up to 1 month.

Flavor customization for this recipe

Herb Variations

Swap the rosemary and thyme for other aromatic herbs to create different flavor profiles. Try fresh oregano and lemon zest for a bright, Mediterranean twist—about 1 tbsp each adds a citrusy punch.

For a garlic and parsley version, use 4 minced garlic cloves and 0.5 cup chopped parsley for a savory, Italian-inspired taste. 🌿

Love heat? Add 1 tsp red pepper flakes or 2 tbsp chopped fresh basil with a pinch of crushed fennel seeds for a bold, slightly sweet flavor.

I’ve also experimented with smoked paprika (1 tsp) and dried marjoram (1 tbsp) for a rustic, earthy focaccia that pairs perfectly with hearty stews.

Cheese Toppings

Add ½ cup grated Parmesan or Pecorino Romano to the dough before shaping for a salty, umami-rich crust.

For a creamy version, sprinkle ¼ cup ricotta cheese over the olive oil pool before baking—it melts into a luscious topping. Feta cheese crumbles (about ¼ cup) add a tangy contrast, especially with a drizzle of honey after baking. 🧀

Try goat cheese for a more sophisticated flavor—use 4 oz softened goat cheese mixed with 1 tbsp chopped walnuts and 1 tsp honey before baking. For a fun, kid-friendly version, add ¼ cup shredded mozzarella and 1 tbsp sun-dried tomatoes for a cheesy, tangy bite.

Sweet Twists

Transform your focaccia into a dessert by adding ½ cup raisins or dried cranberries and 1 tsp cinnamon to the dough. After baking, drizzle with 2 tbsp honey and 1 tbsp melted butter for a sweet, sticky finish.

For a citrus glaze, mix 2 tbsp powdered sugar with 1 tbsp orange zest and brush it over the warm bread. 🍯

For a nutty crunch, fold ½ cup chopped pecans or walnuts into the dough before shaping. After baking, sprinkle with 1 tbsp brown sugar and ½ tsp cinnamon for a cinnamon roll-inspired focaccia. This version is perfect for breakfast or dessert!

Savory Add-Ins

Add ½ cup chopped sun-dried tomatoes and 2 tbsp capers to the olive oil pool for a briny, Mediterranean flavor. For a meaty twist, press 4 oz chopped salami or prosciutto into the dough before baking—it crisps beautifully and adds a salty crunch. 🥓

Love mushrooms? Sauté 1 cup sliced cremini mushrooms with 2 garlic cloves until golden, then sprinkle them over the dough before baking. Finish with 2 tbsp chopped parsley and a pinch of black pepper for a rich, umami-packed focaccia that’s perfect with pasta dishes.

Frequently asked questions