Anna Olson's Focaccia Bread Recipe: Olive Oil-Infused Crust With Roman Salt Finish

Anna Olson’s focaccia bread recipe transforms simple ingredients into a golden, olive oil-infused masterpiece with a signature Roman salt finish. 🌟 The secret lies in its generous olive oil content—drizzled generously over the dough and brushed repeatedly during baking—and the art of dimpling, which creates those coveted pockets for catching melted butter or olive oil.

This isn’t your average focaccia; it’s a restaurant-quality loaf that’s surprisingly approachable for home bakers.

The dough comes together in just 10 minutes of mixing, followed by a 2-hour proofing at room temperature, making it perfect for a relaxed weekend project. The real magic happens in the oven, where the bread develops a crispy, shatteringly thin crust while staying soft and airy inside.

Anna’s technique ensures every bite delivers that perfect balance of buttery richness and savory depth, thanks to the flaky sea salt sprinkled on top at the end.

What sets this recipe apart is its adaptability—whether you’re serving it as a side to soups, pairing it with charcuterie, or using it as a base for sandwiches, the texture and flavor shine.

The generous olive oil doesn’t just add moisture; it creates a luxurious mouthfeel and a subtle fruity aroma that elevates every slice. With just 7 ingredients and minimal effort, you’ll achieve a loaf that looks and tastes like it belongs in a high-end bakery.

The key to success is patience—letting the dough rise fully and baking it until the edges are deep golden and the crust is crisp. The Roman salt finish adds a sophisticated touch, making this focaccia bread a showstopper for any table. Ready to master this technique? Let’s get started.

Ingredients for anna olson focaccia bread

Seven simple ingredients create Anna Olson’s luxurious olive oil-infused focaccia with crispy crust and Roman salt finish.

The olive oil is non-negotiable here—look for extra-virgin with fruity notes at specialty stores like Whole Foods or Trader Joe's. I always grab a large bottle from Lucini or Filippo Berio; their quality shows in every bite. The yeast should be fresh—check the expiration date. If it’s past its prime, toss it. For the flour, King Arthur or Gold Medal brands are reliable. The Roman salt? Maldon or Jacobsen flakes are worth the splurge—they dissolve just enough to enhance flavor without overpowering. Store your olive oil in a cool, dark place to preserve its freshness.

No extra-virgin olive oil? Light or pure olive oil works, but the flavor won’t be as rich. Running low on yeast? Active dry yeast is a must—instant yeast won’t activate properly in this dough. The sugar can be swapped for honey or maple syrup at the same amount, though granulated keeps it classic. For the salt, Diamond Crystal kosher salt is a solid backup, but it’s saltier, so taste as you go. If you’re out of flaky sea salt, crushed black lava salt adds a similar texture. The water temperature matters—too hot kills the yeast, too cold slows activation. Aim for 110°F.

This dough keeps 24 hours in the fridge before baking—perfect for shaping the night before. Once baked, store focaccia wrapped in a clean kitchen towel to maintain softness for 3-4 days. For longer storage, slice and freeze portions for up to 3 months. The Roman salt finish should be sprinkled immediately after baking while still warm. If you’re serving with butter or olive oil, drizzle it over the warm loaf—those pockets are made for catching every drop.

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

Here's the method—simple yet precise—for creating that signature olive oil crust and flaky Roman salt finish.

In a small bowl, combine the 1.25 cups warm water (should feel like bathwater, not hot) with the 1 tbsp granulated sugar. Sprinkle the 0.25 oz active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This foam confirms the yeast is alive and ready to work.

I always test the water temperature first—too hot kills the yeast, too cool makes it sluggish. If no foam appears after 10 minutes, your yeast may be inactive, and you'll need to start over. Once activated, the mixture will smell slightly sweet and yeasty—this is exactly what you want.

In a large bowl, combine the 4 cups all-purpose flour and 1 tsp coarse kosher salt. Make a well in the center and pour in the yeast mixture along with the 1.5 cups extra-virgin olive oil. Using a wooden spoon, stir until the dough begins to come together, then switch to your hands to knead for 5-7 minutes.

The dough should be soft and slightly sticky but not wet. If it feels too dry, add 1 tablespoon warm water at a time until it reaches the right consistency. The olive oil is key here—it creates that signature tender crumb and crispy crust. Don't worry if it doesn't look perfectly smooth; focaccia dough is forgiving.

Lightly grease a 9x13-inch baking pan with olive oil. Transfer the dough to the pan and shape it by stretching it gently to fit the bottom. Use your fingers to press the dough into the corners, creating a smooth, even surface. Cover the pan with a damp towel and let it rise at room temperature for 1-2 hours.

You'll know it's ready when the dough has nearly doubled in size and puffs up noticeably. The edges should look rounded and slightly domed. I like to do this rise at room temperature rather than the fridge—it develops more flavor and makes shaping easier. If your kitchen is cold, place the pan in a slightly warm spot to encourage even rising.

Preheat your oven to 425°F. Using your fingertips, dimple the dough all over—press down gently to create small indentations about ½-inch apart. This creates those classic focaccia pockets. Drizzle the surface with an additional 2 tablespoons olive oil and sprinkle with 1.5 tsp flaky sea salt, pressing it lightly into the dough.

Return the pan to rise for another 30-45 minutes until the dough puffs up again. The salt should look slightly melted and the oil should pool in the dimples. This second rise is crucial—it gives the bread its signature airy texture. If your dough doesn't rise much, it might need more time, especially if your kitchen is cool.

Bake the focaccia for 25-30 minutes until the top is deep golden brown and the crust is crispy. The edges should pull away from the pan slightly, and you should smell that irresistible bread aroma. For extra crispiness, I like to turn the oven to broil for the last 2-3 minutes, watching closely to prevent burning.

Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack. The crust will firm up as it cools, but it's best enjoyed warm. The Roman salt should have melted into the crust, creating those signature flaky crystals. Slice it thick—focaccia is meant to be torn and shared, not sliced neatly.

Health benefits of anna olson focaccia bread

Olive Oil Benefits

This focaccia relies on extra-virgin olive oil for its signature richness and health perks. A single 1.5-cup serving delivers 24 grams of heart-healthy monounsaturated fats, which help lower bad cholesterol (LDL) while maintaining good cholesterol (HDL).

The oil also contains polyphenols, powerful antioxidants that fight inflammation and reduce oxidative stress. 🌿

Look for cold-pressed, unfiltered olive oil like Filippo Berio or Lucini for maximum flavor and nutrients. These brands retain more of the oil’s natural compounds, including oleocanthal, which has been shown to reduce pain similarly to ibuprofen.

The generous drizzling in this recipe ensures you get these benefits with every bite.

Fiber-Rich Crust

The all-purpose flour base provides 4 grams of fiber per serving, supporting digestive health and promoting satiety. While not a whole-grain bread, the high olive oil content enhances moisture retention, making it easier to digest than drier breads.

The coarse kosher salt adds flavor without excessive sodium—just 1.5 tsp per loaf, which is moderate compared to many commercial breads. 💪

For an extra fiber boost, substitute ½ cup of the all-purpose flour with whole wheat flour or white whole wheat flour. This swap adds 2-3 grams of additional fiber per serving while maintaining the focaccia’s signature texture.

The slight nuttiness of whole wheat pairs beautifully with the olive oil’s fruity notes.

Yeast for Gut Health

The active dry yeast in this recipe isn’t just for rising—it’s a probiotic powerhouse. A single 0.25-ounce packet contains 1-2 billion live yeast cells, which act as a prebiotic, feeding beneficial gut bacteria.

This fermentation process also creates B vitamins, particularly B6 and folate, which support energy metabolism and cell repair. 🍞

For those with yeast sensitivities, try a sourdough starter instead. While it requires more time, it eliminates commercial yeast while still providing probiotic benefits. The tangy flavor from sourdough also complements the olive oil beautifully, creating a more complex profile.

Low-Sodium Advantage

This focaccia uses only 1.5 tsp of flaky sea salt—a fraction of what’s found in many store-bought loaves. The Roman salt finish adds dramatic flavor without excessive sodium, making it heart-healthier than traditional breads.

Each serving contains about 300mg of sodium, which is 13% of the daily recommended limit—far less than processed breads that often exceed 500mg per slice.

To further reduce sodium, omit the coarse kosher salt in the dough and rely solely on the Roman salt finish. For extra flavor without salt, try dried rosemary or garlic powder sprinkled before baking. These herbs add depth while keeping the sodium content in check.

Frequently asked questions