Side Dishes
This Arrowhead Mills focaccia bread loaf recipe transforms simple ingredients into a golden, crisp-edged masterpiece with a tender crumb—perfect for sandwiches or serving alongside soups.
The key lies in using Arrowhead Mills flour for that signature texture, combined with a generous olive oil drizzle and fragrant rosemary that infuses every bite. I’ve perfected this technique over years of baking, ensuring a foolproof method that delivers restaurant-quality results at home.
The process begins with a basic dough that gets shaped into a loaf, then topped with olive oil and rosemary before baking until the crust turns a deep golden brown. Unlike traditional focaccia, this loaf maintains its structure while offering the same rich, aromatic flavor.
The secret? A long proofing time and high heat to create that coveted crispy crust without compromising the soft interior.
What you’ll end up with is a loaf that’s crisp on the outside, pillowy inside, and infused with the earthy aroma of rosemary and the bright tang of olive oil.
It’s the kind of bread that makes every meal feel special—whether you’re slicing it for sandwiches, serving it with olive oil and balsamic, or simply enjoying it warm from the oven. The texture is impossible to resist, and the flavor is unforgettable.
Arrowhead Mills flour adds a subtle nutty depth that elevates the bread beyond standard recipes, making it worth the investment. This method is designed to be adaptable, so feel free to experiment with toppings like coarse sea salt, garlic, or even sun-dried tomatoes.
Let’s get started on creating your perfect loaf.
Ingredients for arrowhead mills focaccia bread loaf
Arrowhead Mills flour and olive oil create this restaurant-quality loaf with crisp edges and tender crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Arrowhead Mills Flour 🌾 | 4 cups | Unbleached white flour preferred |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure yeast is fresh |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped stems included |
| Coarse Sea Salt 🧂 | 1 tsp | For final topping |
| Large Egg 🥚 | 1 whole | For egg wash |
| All-Purpose Flour 🌾 | ½ cup | For dusting work surface |
Arrowhead Mills flour is the star here—its protein content gives that signature texture. Buy it online or find it in specialty stores like Whole Foods or King Arthur Flour's website. The extra-virgin olive oil should be fruity and peppery, not rancid. California Olive Ranch or Bertolli are solid choices. Fresh rosemary matters too—look for stems that are bright green and fragrant. If you can't find fresh, dried works at half the amount, but fresh gives that authentic aroma. The yeast should be less than 6 months old—check the date on the package.
No fresh rosemary? Dried rosemary at half the amount works in a pinch, though the flavor won't be as vibrant. Short on olive oil? Avocado oil is a neutral substitute, but it won't have that fruity depth. The egg wash can be skipped if you're vegan, but it gives that golden sheen. For the flour, if you can't find Arrowhead Mills, King Arthur or Caputo are good alternatives—they have higher protein content for that chewy texture. The coarse sea salt should be flaky, like Maldon—it melts in your mouth and adds a burst of flavor.
Store the focaccia in an airtight container at room temperature for 2-3 days—it gets better as it stales slightly. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Reheat slices in a toaster or oven at 350°F for 5 minutes. The crust will crisp up beautifully. I like to slice it thin for sandwiches or thick for serving with soups. The flavor actually improves overnight as the rosemary infuses deeper.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry staples here—Arrowhead Mills flour, yeast, sugar, olive oil, and water—are all things I already have. No specialty shopping, no stressing over obscure ingredients. Just mix, let it rise, and bake.
- Olive Oil Bliss: That rich, fruity extra-virgin olive oil gets worked right into the dough, giving every bite a luxurious, slightly tangy richness. Honestly, it’s the kind of flavor that makes you pause mid-bite.
- Weeknight Wonder: I can pull this together while dinner simmers—no fancy shaping or waiting hours. The loaf keeps well for days, so I bake one on Sunday and toast slices all week. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: Arrowhead Mills flour stretches further than store-bought blends, and olive oil lasts forever. A single batch feeds my family for days, and leftovers? They’re the best part—crispy crust, soft inside, zero waste.
Step-by-step instructions for Arrowhead Mills focaccia bread loaf
This method delivers a perfectly crispy crust with tender crumb—just like Italian bakeries.
Activate the Yeast and Mix the Dough
In a large mixing bowl, combine the 1.25 cups warm water (about 110°F), 1 tbsp granulated sugar, and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy. This step ensures your yeast is alive and ready to work.
Add the 4 cups Arrowhead Mills flour, 1.5 tsp salt, and 0.75 cup extra-virgin olive oil to the bowl. Mix with a wooden spoon until a shaggy dough forms. The dough will be sticky—this is normal for focaccia. If needed, add 1-2 tablespoons of warm water to help it come together.
Knead and Shape the Dough
Turn the dough onto a lightly floured surface (use the 0.5 cup all-purpose flour for dusting). Knead gently for 3-5 minutes until smooth and elastic. Avoid over-kneading—focaccia dough should remain soft and slightly tacky. Shape into a 12x8-inch rectangle about 1-inch thick for a classic loaf shape.
Transfer the dough to a greased 9x5-inch loaf pan, pressing lightly to fill the pan evenly. Cover with a damp towel and let rise in a warm place for 1-1.5 hours until nearly doubled in size. The dough should spring back slowly when pressed gently with a finger.
Punch Down and Add Rosemary Infusion
Gently press down on the risen dough to release air bubbles. Use your fingers to create deep dimples across the surface—this creates those signature focaccia pockets. Sprinkle the 0.25 cup finely chopped fresh rosemary evenly over the top, pressing lightly so it sticks.
Drizzle 2-3 tablespoons of extra-virgin olive oil over the rosemary, then sprinkle with 1 tsp coarse sea salt. Let the dough rest for 20 minutes while you preheat your oven to 425°F. This step develops the signature flavor and texture.
Bake to Golden Perfection
Bake the focaccia in the preheated oven for 25-30 minutes until the top is deep golden brown and the internal temperature reaches 205°F. The edges should be crispy while the center remains soft and pillowy.
For extra shine, brush the warm focaccia with an egg wash (beat the 1 whole large egg with a splash of water) and return to the oven for 2-3 minutes until the egg sets slightly. Let it cool for 10 minutes before slicing—this prevents a gummy texture.
Pro Tips For Making Arrowhead Mills Focaccia Bread Loaf
- Bloom the Yeast First: Skip mixing yeast directly into flour—it’s lazy and wastes time. Instead, dissolve it in warm water (110°F) with sugar, let it sit for 5-10 minutes until frothy. This guarantees your Arrowhead Mills flour gets fully activated, not just sprinkled in like confetti.
- Don’t Over-Knead the Dough: Arrowhead Mills flour is heavier than all-purpose, so it needs less handling. Knead just until smooth—about 5-6 minutes by hand—any more and you’ll toughen the gluten. The dough should spring back when poked, not feel like playdough.
- Oil the Loaf Pan Well: This isn’t just about greasing—use a pastry brush to coat the pan and the dough with extra-virgin olive oil before baking. The oil pools at the bottom, creating that golden, crisp crust you’re after. (Yes, even if it seems like overkill.)
- Bake Until Internal Temp Hits 190°F: The recipe might say “until golden,” but that’s vague. Use a thermometer—190°F guarantees the center is fully baked, not gummy. Arrowhead Mills flour absorbs moisture differently, so don’t trust looks alone. (I learned this after a sad, dense loaf.)
Best sauces and condiments for this arrowhead mills focaccia bread loaf
Classic Olive Oil Drizzle
Start with a simple yet transformative drizzle of extra-virgin olive oil—this is the soul of focaccia. Use 2-3 tablespoons of high-quality oil like California Olive Ranch or Bertolli, drizzled generously over the dough before baking.
The oil pools in the dimples, creating crispy pockets while infusing the bread with rich, fruity flavor. For extra depth, let the oil sit for 10 minutes before baking to fully absorb. 🫒
Rosemary Infusion
Fresh rosemary is non-negotiable for authentic flavor. Finely chop 0.25 cup of fresh rosemary (stems included) and sprinkle it evenly over the dough after shaping. Press lightly so it adheres, then drizzle with olive oil.
The rosemary releases its piney aroma during baking, creating a fragrant crust. If you must use dried rosemary, halve the amount—fresh is always better. 🌿
Coarse Sea Salt Finish
Finish your focaccia with 1 teaspoon of flaky sea salt, like Maldon. Sprinkle it evenly over the rosemary and olive oil just before baking. The salt enhances every bite, balancing the richness of the oil and adding a satisfying crunch.
For a gourmet touch, mix ½ teaspoon black pepper into the salt before sprinkling. ✨
Garlic and Herb Compound
For a bold twist, mix 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, and 1 teaspoon dried oregano with 2 tablespoons olive oil. Brush this compound over the dough before baking.
The garlic adds a savory depth, while the parsley brightens the flavor. Let it sit for 15 minutes before baking to meld the flavors. 💡
Sun-Dried Tomato Pesto
Blend 0.25 cup sun-dried tomatoes, 2 tablespoons olive oil, 1 clove garlic, and 1 tablespoon fresh basil into a pesto. Spread a thin layer over the dough before baking.
The sweet-tangy tomatoes pair beautifully with the rosemary, adding a Mediterranean flair. For extra richness, top with 1 tablespoon grated Parmesan before baking. 🌶️
Honey and Thyme Glaze
For a sweet-savory contrast, mix 1 tablespoon honey with 1 teaspoon fresh thyme leaves and brush it over the dough before baking. The honey caramelizes, creating a sticky, aromatic crust.
This works especially well if you skip the rosemary or use it lightly. Pair with a sprinkle of flaky salt for balance. 🍯
Nutrition facts
Frequently asked questions about Arrowhead Mills focaccia bread
Why does my focaccia dough stick so much?
Focaccia dough is naturally sticky due to the high olive oil content and Arrowhead Mills flour's protein structure. Use a lightly floured surface (just enough for dusting) and wet your fingers to prevent sticking when shaping. The dough should feel soft and tacky—this is normal and won't affect the final texture.
Can I make this focaccia without a loaf pan?
Shape the dough into a 12x8-inch rectangle on a baking sheet lined with parchment paper. Dimple the surface, add toppings, and bake at 425°F for 20-25 minutes until golden. For extra crispiness, bake on the lower oven rack. The texture will be slightly different but still delicious!
How do I know when the focaccia is fully baked?
Look for a deep golden brown crust and use an instant-read thermometer to check the internal temperature—it should reach 205°F. Tap the bottom lightly: if it sounds hollow, it's done. Overbaking can dry out the crumb, so remove it when it's just slightly underdone if needed.
What if my focaccia doesn't rise enough?
Cold environments or old yeast can slow rising. Place your dough in a warm spot (like a turned-off oven with a bowl of hot water) and give it 1-1.5 hours. If using store-bought yeast, check the expiration date—it should be fresh. For extra lift, try adding 1 tsp instant yeast to the dough.
Can I use this focaccia for sandwiches?
Yes! Slice it ½-inch thick while still warm for the best texture. The crispy crust holds up well to fillings like prosciutto and arugula, while the soft interior prevents sogginess. For extra flavor, brush slices with olive oil before assembling sandwiches.