Anna Olson's Focaccia Bread Recipe: Olive Oil-Poached Crust and Herbed Pillows

Anna Olson's focaccia bread recipe transforms simple ingredients into a restaurant-worthy centerpiece with an olive oil-poached crust and herbed pillows that beg to be torn apart. This isn't your average focaccia—it's a high-fat dough masterpiece where every bite delivers crispy edges, airy pockets, and layers of aromatic herbs.

I've perfected the technique over years of baking, and the secret lies in the dimpling method that creates those signature dimples while trapping flavorful olive oil.

The dough starts with a rich blend of flour, yeast, and extra-virgin olive oil, creating a tender yet sturdy base that develops incredible flavor during the long rise.

Unlike traditional focaccia, this version uses Anna Olson's signature approach of shaping the dough into thick pillows rather than flattening it, which results in a more substantial texture perfect for serving as a main or side dish. The high-fat content ensures maximum crispiness while maintaining a soft, pillowy interior.

Baking at 425°F for 20-25 minutes yields a golden-brown crust with caramelized edges that practically melt in your mouth. The herbed olive oil topping infuses the bread with fragrant aromatics, while optional toppings like cherry tomatoes or flaky sea salt add visual appeal and extra texture.

This focaccia isn't just bread—it's a showstopper that elevates any meal from ordinary to extraordinary.

The beauty of this recipe lies in its versatility. Serve it warm with your favorite antipasto spread, use it as a base for sandwiches, or enjoy it plain with a drizzle of that same flavorful olive oil.

The technique is approachable for beginners but delivers professional-quality results that will impress even seasoned bakers. Let's get started on creating your perfect focaccia.

Ingredients for anna olson focaccia bread

Olive oil, aromatic herbs, and a touch of yeast create Anna Olson's signature focaccia masterpiece.

The olive oil is non-negotiable here—look for a fruity, extra-virgin variety at specialty markets like Whole Foods or Trader Joe's. Their bulk bins often have the best quality at reasonable prices. Fresh herbs make all the difference: grab rosemary and thyme from the grocery store's produce section, but if they're wilted, skip to dried (use half the amount). The yeast should be active dry, not instant—this recipe was developed with that in mind. For the cherry tomatoes, heirloom varieties from a farmers market add the most flavor, but regular grocery store tomatoes work perfectly fine too.

No extra-virgin olive oil? Light olive oil works in a pinch, but the flavor won't be as rich. Substituting dried herbs? Use one-third the amount of fresh, but toast them first for better flavor. The egg wash is optional but gives that golden finish—beat the eggs with a splash of water for a glossier result. Want to skip the tomatoes? Fresh basil leaves torn over the top add a lovely contrast. The flaky sea salt is purely decorative but adds that restaurant-quality crunch—Maldon is my go-to, but any good-quality flaky salt works.

This dough needs time—at least 2 hours for the first rise, then another hour after shaping. Store any unused dough in the fridge for up to 2 days or freeze for 3 months wrapped tightly. The baked focaccia keeps well for 3 days at room temperature wrapped in a clean kitchen towel. For freezing baked focaccia, slice first, then wrap tightly—it reheats beautifully in a toaster or oven.

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

This isn't your average focaccia—we're creating a luxurious olive oil-poached crust with herbed pillows that'll make your kitchen smell like a Tuscan bakery.

In a large bowl, whisk together the 1.25 cups warm water (about 110°F), 0.5 tsp granulated sugar, and 0.25 oz active dry yeast. Let this sit for 5-10 minutes until it becomes foamy—this confirms your yeast is alive and ready to work. If it doesn't foam, your yeast is dead and you'll need to start over.

In a separate large bowl, combine the 4 cups all-purpose flour and 1.5 tsp diamond crystal 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 or your hands, mix vigorously until a shaggy dough forms. The oil will make this dough particularly sticky—embrace it! Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has nearly doubled in size. You'll know it's ready when you gently press your finger into the dough and it springs back slowly.

Generously oil a 9x13-inch baking pan with about 2 tablespoons extra-virgin olive oil. Turn the risen dough out onto a lightly floured surface (though with this much oil, you might not need much flour) and gently shape it into a rectangle that fits your pan. Transfer it to the prepared pan, then use your oiled fingers to press the dough into an even layer, stretching it to the edges of the pan. This is where the magic happens—you're creating that signature olive oil-poached crust.

Cover the dough with a damp towel and let it rise again for 30-45 minutes while you preheat your oven to 425°F. The dough should puff up noticeably. Meanwhile, whisk together the 4 cloves minced fresh garlic, 0.25 cup finely chopped fresh rosemary, and 0.25 cup finely chopped fresh thyme with about 2 tablespoons extra-virgin olive oil to make your herbed oil. This will become your finishing touch.

Once your oven is preheated, carefully transfer the focaccia pan to the middle rack. Bake for 20-25 minutes until the edges are deep golden brown and the top is puffed with air pockets. Here's the Anna Olson technique: immediately after removing the focaccia from the oven, use two large spoons to scoop up generous dollops of the hot dough and press them back down into the pan, creating those signature olive oil pillows. This creates pockets that'll soak up even more oil when you finish.

Quickly brush the top with the remaining herbed olive oil, then sprinkle evenly with 0.25 cup flaky sea salt. Return to the oven for 5-7 minutes to crisp the salt and set the pillows. The focaccia should have a crisp exterior with a soft, airy interior—like a cloud you can eat.

While still warm, arrange the 1 lb halved cherry tomatoes and any remaining herbed oil over the focaccia. If using, lightly brush the top with a mixture of 2 whole large eggs beaten with 1 tablespoon water for that golden egg wash finish. Let it rest for 10 minutes before slicing—this allows the structure to set and makes for cleaner cuts. The aroma alone will have your guests gathering before you even serve the first slice.

This focaccia should yield 8 generous servings that'll disappear faster than you can say "al dente." The key to success lies in that olive oil-poached crust and the herbed pillows—don't rush either step. The dough needs time to develop its structure, and those pillows need the oven's residual heat to properly set. Trust the process, and you'll have a focaccia that rivals any you've ever tasted.

Storing and reheating your anna olson focaccia bread

Refrigerator Storage

Store your baked focaccia in an airtight container or wrapped tightly in parchment paper and a clean kitchen towel to maintain moisture. Keep it at room temperature for up to 3 days—the crust stays crisp while the interior remains soft.

I always store mine in a wooden bread box for that authentic bakery feel. 🌾

For best results, let it cool completely before storing. The focaccia's texture actually improves overnight as the flavors meld together. If you notice any soft spots after storage, simply reheat to restore crispiness—this bread is incredibly forgiving.

Freezer Storage

Freeze baked focaccia by wrapping it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Store in a freezer-safe bag for up to 3 months. I recommend slicing before freezing—this makes reheating a breeze and prevents soggy layers. 🧊

Thaw overnight in the refrigerator or at room temperature for 2-3 hours. For quick reheating, bake at 350°F for 10-15 minutes until warmed through. The texture remains surprisingly fresh, with only minimal moisture loss.

Reheating Methods

For crispy perfection, reheat focaccia in a preheated oven at 375°F for 8-10 minutes. Place it on a baking sheet lined with parchment paper to catch any drips. This method restores both the crust's crunch and the pillowy interior texture. 🔥

Need a faster option? Use a toaster oven set to 375°F for 5-7 minutes. For individual slices, toast in a countertop toaster for 2-3 minutes—just watch closely to avoid burning the crust. The herbed oil topping adds extra flavor when reheated.

Reviving Stale Focaccia

If your focaccia loses its crispness, don't toss it! Brush with melted butter or olive oil, then broil in the oven for 2-3 minutes until golden. This works especially well for stale slices—perfect for quick toast or sandwiches. 💡

For extra flavor revival, sprinkle with fresh herbs or a pinch of flaky sea salt before reheating. The salt enhances the bread's natural flavors, making it taste almost as good as fresh-baked. This trick saves money and reduces waste—my favorite sustainable baking hack!

Frequently asked questions