Arrowhead Mills Focaccia Bread Loaf Recipe: Olive Oil Poofed Crust With Herby Swirls Inside

This Arrowhead Mills focaccia bread loaf delivers restaurant-quality texture with a crispy, olive oil-poofed crust and fragrant herby swirls baked right into the dough. The secret lies in using Arrowhead Mills flour for that signature tender crumb and dimpling the dough before baking—no fancy equipment needed.

I've perfected this technique over years of testing, and it's become my go-to for both weeknight meals and special occasions.

The beauty of this recipe is in its simplicity: just five core ingredients transform into a loaf with a golden, crackly crust and a soft, airy interior. The herby swirls—made from fresh rosemary and garlic—infuse every bite with aromatic flavor, while the olive oil keeps it moist.

Unlike traditional focaccia, this loaf bakes upright in a loaf pan, making it perfect for sandwiches or serving alongside soups.

What makes this focaccia truly special is the slow-baking process, which develops deep flavor and ensures the crust stays crispy while the interior remains tender. The result? A loaf that's impossible to resist—whether you're slicing it for bruschetta or tearing it into warm, buttery pieces straight from the oven.

This is bread that elevates any meal, no matter the occasion.

Ready to bake? The dough comes together in under 15 minutes, then proofing takes just 1-2 hours, so you can have homemade focaccia on the table without spending your entire day in the kitchen.

The key is patience—letting the dough rise properly is what gives it that signature lightness. Trust me, the wait is worth it for bread this good.

Ingredients for arrowhead mills focaccia bread loaf

Five core ingredients plus aromatic swirls transform Arrowhead Mills flour into restaurant-quality focaccia loaf.

Arrowhead Mills flour is non-negotiable here—its high protein content gives that signature tender crumb. Grab the 5-pound bag from their website or your local natural foods store if you can't find it locally. The yeast should be fresh (test by dropping in warm water—it should foam within 10 minutes). For the olive oil, California avocado oil works too, but true extra-virgin olive oil gives that authentic Mediterranean flavor. Fresh rosemary is ideal, but dried works in a pinch (use half the amount). The garlic? Roasted garlic adds sweetness if you want to get fancy.

No rosemary? Fresh thyme or oregano works beautifully—just use the same amount. Running low on olive oil? Avocado or sunflower oil keeps the same moist texture. The coarse sea salt for the crust can be swapped for flaky Maldon salt if you're feeling indulgent. For the egg wash, if you're avoiding eggs, plant-based milk + 1 tsp oil works too. The dough is forgiving—if it feels too sticky, add 1 tbsp more flour. Too dry? Add 1 tsp water. Trust your hands here.

Freshly made dough keeps 2 days in the fridge, wrapped tightly. For longer storage, freeze shaped loaf (unbaked) for up to 3 months3 days if wrapped in a linen towel. Slice thin for bruschetta or tear warm pieces for dipping. I always make two loaves—one for sandwiches, one for sharing.

Step-by-step instructions for olive oil poofed focaccia loaf

This method delivers a golden, airy focaccia with crispy olive oil crust and fragrant herby swirls inside.

In a large mixing bowl, combine the 1.25 cups warm water (tested at 110°F—it should feel warm to touch but not hot), 1 tbsp granulated sugar, and 0.25 oz active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly—this confirms your yeast is alive and ready to work.

Once bubbly, add the 4 cups Arrowhead Mills all-purpose flour and 1.5 tsp sea salt to the bowl. Using a wooden spoon or your hands, stir until a shaggy dough forms. Then add the 0.75 cup extra-virgin olive oil and mix until the dough comes together. It'll be sticky, but that's perfect for focaccia—don't add extra flour or you'll lose that signature tender crumb.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. I like to use the "windowpane test" to check—stretch a small piece of dough thin enough to see light through it. If it tears, knead for another minute or two.

Place the dough back in the bowl, cover it tightly with plastic wrap, and let it rest at room temperature for 1 hour. This initial rest allows the gluten to relax and the dough to develop flavor. The dough should nearly double in size—if it doesn't, your yeast might need warming or your kitchen might be too cold.

Grease a 9x5-inch loaf pan generously with olive oil, then sprinkle with 1 tsp diamond crystal kosher salt so it coats the bottom evenly. Transfer the dough to the prepared pan and gently shape it to fit, letting the edges spill slightly over the sides. This creates that classic focaccia poof when baked.

Cover the pan again and let the dough rise for another 45-60 minutes until it's puffed and fills about 75% of the pan's height. The dough should feel springy when pressed gently with your fingertip—this indicates proper proofing. Preheat your oven to 400°F while the dough rises.

Once the dough is proofed, remove it from the pan and place it on a parchment-lined baking sheet. Using your fingers, gently press dimples all over the surface—this creates those signature pockets for the olive oil to pool in. Then generously drizzle 2-3 tablespoons of extra-virgin olive oil over the top, letting it seep into the dimples.

In a small bowl, mix together the 0.25 cup finely chopped fresh rosemary and 4 minced garlic cloves. Make 4-5 vertical slashes through the dough (about 1-inch deep) and spoon the herby mixture into each cut, pressing gently to distribute it. Sprinkle the remaining 0.5 cup coarse sea salt evenly over the top—this will create a stunning crust while adding flavor.

Bake the focaccia in the preheated 400°F oven for 25-30 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. You'll know it's done when it sounds hollow when tapped on the bottom and the top is crispy with golden pools of olive oil.

Remove from the oven and immediately brush the top with a beaten whole large egg mixed with 1 tablespoon water. Return to the oven for 2-3 minutes to set the egg wash. Let cool in the pan for 10 minutes before removing—this helps it set properly while keeping the interior soft. Slice and serve warm with olive oil for dipping.

Best sauces and condiments for arrowhead mills focaccia bread loaf

Classic Olive Oil Drizzle

Start with a simple drizzle of extra-virgin olive oil directly from the bottle—about 2 tablespoons—right after baking. The heat will make it shimmer beautifully while enhancing the focaccia's natural flavors.

For extra flair, mix 1 tablespoon olive oil with 1 minced garlic clove and a pinch of sea salt, then drizzle generously. This technique mimics traditional Italian focaccia and keeps your bread moist for days. 🫒

Herb-Infused Olive Oil

Create a flavorful oil by blending ½ cup extra-virgin olive oil with 2 tablespoons finely chopped fresh rosemary, 1 tablespoon minced garlic, and 1 teaspoon red pepper flakes. Let it infuse for 15 minutes before drizzling over warm focaccia.

This adds a vibrant, aromatic kick that pairs perfectly with the herby swirls inside. Store leftovers in a dark glass bottle in the fridge for up to 2 weeks.

Garlic-Herb Compote

Sauté 3 minced garlic cloves in 2 tablespoons olive oil over low heat for 3 minutes until golden. Add 1 tablespoon chopped fresh parsley and 1 teaspoon lemon zest, then drizzle over slices.

This compote adds a bright, garlicky contrast that cuts through the richness of the focaccia. Serve immediately for the freshest flavor. 🧄

Balsamic Reduction

Simmer ¼ cup balsamic vinegar in a small saucepan until reduced to 2 tablespoons (about 5 minutes). Drizzle over warm focaccia slices for a tangy, sweet balance.

The acidity brightens the bread’s flavors, making each bite more dynamic. For a richer version, add 1 teaspoon honey to the reduction before simmering. 🍷

Whipped Ricotta Spread

Whip ½ cup ricotta cheese with 1 tablespoon olive oil, 1 tablespoon chopped fresh dill, and ½ teaspoon lemon juice until smooth. Spread on toasted focaccia slices for a creamy, herby contrast.

This works especially well for breakfast or brunch pairings. Store in an airtight container for up to 3 days.

Spicy Honey Glaze

Combine 2 tablespoons honey with ½ teaspoon cayenne pepper and 1 teaspoon apple cider vinegar. Warm gently for 1 minute until smooth, then drizzle over focaccia. The sweet-spicy glaze adds a modern twist that complements the bread’s savory notes. Perfect for serving with grilled meats or sharp cheeses. 🌶️

Frequently asked questions