Arrowhead Mills Focaccia Bread Loaf Recipe: Olive Oil Magic for Crusty, Golden Crumb

This Arrowhead Mills focaccia bread loaf delivers restaurant-quality texture with its crispy crust and airy, golden crumb—all from a simple dough and olive oil magic.

The secret lies in using high-quality flour and proper technique: dimpling the dough before baking creates those signature pockets while olive oil infusion transforms ordinary bread into something extraordinary.

I’ve perfected this recipe over years of baking, ensuring every loaf turns out tender yet sturdy, with a flavor so rich it’ll have everyone asking for seconds.

The beauty of this recipe is its simplicity—just five core ingredients, but they’re used intentionally. Arrowhead Mills flour provides the perfect structure, while olive oil (the star) keeps the bread moist and adds depth of flavor.

We’ll shape the dough into a loaf, dimple it for texture, and bake it until golden brown. The result? A focaccia loaf that’s crisp on the outside, soft on the inside, and infused with the aromatic richness of olive oil.

What makes this recipe stand out is its versatility. Use it as a side for soups, pair it with Italian dishes, or serve it warm with olive oil and flaky salt for a simple yet elegant appetizer.

The dough is forgiving, making it perfect for beginners, but the technique ensures professional results. Once you try this, store-bought focaccia will never compare.

For extra flavor, sprinkle with coarse sea salt, dried rosemary, or garlic before baking—each topping adds a unique twist without complicating the process. Let’s get started on creating your perfect loaf.

Ingredients for arrowhead mills focaccia bread loaf

Five simple ingredients plus optional toppings transform into restaurant-quality focaccia magic.

Arrowhead Mills flour is a game-changer—its high protein content gives that perfect chewy-yet-crispy texture. Grab a 5-pound bag at King Arthur Flour or your local bakery supply store if you can't find it locally. The olive oil is non-negotiable here; California Avocado's organic extra-virgin is my go-to, but any fruity, high-quality oil works. Warm water is key—too hot and you'll kill the yeast, too cold and it won't activate properly. I always check the temperature with a candy thermometer. For the yeast, Saf-Instant works instantly without proofing, but active dry is fine if you give it the 5-minute proof in warm water first.

No extra-virgin olive oil? Light olive oil works in a pinch, but you'll lose that rich flavor. Short on rosemary? Dried works at half the amount, but fresh is always better. The garlic can be roasted for a sweeter flavor—just toss whole cloves in olive oil at 400°F for 10 minutes before mincing. For a savory twist, swap rosemary for thyme or oregano. The kosher salt matters too—Diamond Crystal is my standard, but any fine grain works. Pro tip: measure your flour by weight if you have a kitchen scale—3.5 cups equals about 16 oz for this recipe.

This dough is best used fresh, but you can shape and refrigerate it for up to 24 hours before baking. Once baked, store at room temperature wrapped in a clean kitchen towel for 2-3 days to maintain freshness. For longer storage, slice and freeze—3 months is perfect. Reheat slices in a toaster or oven until crispy again. The best part? Every slice tastes like it came from a bakery, and it's all thanks to that magical olive oil infusion.

Step-by-step instructions for olive oil magic focaccia bread loaf

Here's how to transform simple ingredients into a golden, aromatic focaccia loaf with crispy edges and a tender crumb.

In a large mixing bowl, combine the 1.5 cups warm water (about 110°F) with the 0.5 tsp instant yeast. Let it sit for 5 minutes until it becomes frothy—this confirms your yeast is active. If it doesn't bubble, your yeast may be old, and you'll need to start over.

Add the 3.5 cups Arrowhead Mills Bread Flour and 1.5 tsp Diamond Crystal Kosher Salt to the bowl. Using a wooden spoon or dough whisk, stir vigorously until the dough begins to come together. Then, slowly drizzle in the 0.75 cup extra-virgin olive oil while mixing. The dough will be sticky but should pull away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The high-protein Arrowhead Mills flour will give you a sturdy dough that holds its shape. If it feels too sticky, wet your hands slightly to prevent sticking.

Shape the dough into a 12x6-inch loaf by gently pressing and folding it into a rectangular form. Place it seam-side up in a 9x5-inch loaf pan that's been lightly greased with olive oil. Cover the pan with a damp towel and let it rise in a warm place for 1-1.5 hours, or until it's puffed about 1 inch above the pan.

Preheat your oven to 375°F. Once the dough has risen, use your fingers to gently press dimples into the surface—this creates those classic focaccia pockets. Drizzle the remaining olive oil evenly over the top, then sprinkle with the 0.5 tsp coarse sea salt. For extra flavor, scatter the 0.25 cup chopped fresh rosemary and 3 minced garlic cloves over the surface.

Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F. The bread will be slightly underbaked in the center—this ensures a soft crumb. Let it cool in the pan for 10 minutes before removing to a wire rack.

For the best texture, let the focaccia cool completely before slicing. The bread will firm up as it cools, making it easier to slice into ½-inch thick pieces. The crust should be crispy, the crumb tender, and the aroma of rosemary and garlic should fill your kitchen.

Serve warm with olive oil for dipping or alongside soups and salads. This loaf keeps well at room temperature for 2 days or can be frozen for up to 3 months—just thaw at room temperature before serving.

Storing and reheating this recipe

Room-Temp Storage

Wrap your baked focaccia in a clean kitchen towel to maintain moisture and store at room temperature for up to 2-3 days. The towel prevents the crust from drying out while keeping the crumb soft.

I like to keep mine in a wooden bread box—it adds rustic charm while preserving freshness. Avoid plastic bags as they trap moisture and can make the bread soggy. 🌾

Refrigerator Refresh

If you need to store leftovers longer than 3 days, slice the focaccia and refrigerate in an airtight container for up to 5 days. To revive slices, warm them in a 350°F oven for 5-7 minutes until crispy again.

For extra flavor, brush slices with olive oil and sprinkle with flaky salt before reheating. This works especially well for toasted focaccia sandwiches. ✨

Freezer Magic

For maximum freshness, freeze focaccia slices in a single layer on a baking sheet before transferring to a freezer bag (this prevents sticking). Label with the date—it stays perfect for 3 months.

Thaw at room temperature for 1-2 hours before reheating. Pro tip: Freeze unsliced loaves if you plan to slice them later—this keeps the texture intact. 🧊

Reviving Stale Bread

If your focaccia loses its crispness, don’t toss it! Wrap slices in aluminum foil and heat at 375°F for 8-10 minutes to restore crunch. For a quick fix, place slices in a toaster or air fryer at 350°F for 3-4 minutes.

The olive oil infusion ensures it never tastes stale, just slightly drier. 🔥

Topping Preservation

Store any unused rosemary or garlic toppings separately in small airtight containers in the fridge for up to 1 week. Fresh herbs lose potency quickly, so use them within 3 days for the best flavor.

For long-term storage, freeze chopped rosemary in ice cube trays with olive oil—just thaw and use as needed. 🌿

Make-Ahead Dough

Shape the dough into a loaf and refrigerate it (unbaked) in an oiled loaf pan covered with plastic wrap for up to 24 hours. Let it rise at room temperature before baking.

This is perfect for busy mornings—just pull it out, dimple, and bake as directed. The slow rise enhances flavor development. 📅

Frequently asked questions