Side Dishes
This Arrowhead Mills focaccia bread loaf delivers restaurant-quality Italian charm with its signature olive oil-poofed crust and golden crunch. The secret lies in using Arrowhead Mills flour for that perfect balance of airy texture and sturdy structure—no yeast headaches or complicated techniques required.
I’ve perfected this recipe after years of baking, ensuring every slice has that irresistible crispy exterior and tender crumb.
The process is straightforward: mix your dough, let it rise twice, then shape it into a loaf before baking until golden brown. The key to that signature focaccia crunch?
Generously drizzling olive oil over the top before baking—it creates a shatteringly crisp crust that pairs perfectly with soups, salads, or as sandwich bread. This recipe builds on traditional methods but simplifies them for home bakers.
What you’ll end up with is a loaf so flavorful and textured that even experienced bakers will take notice. The Arrowhead Mills flour adds a subtle nuttiness that enhances the olive oil’s richness, while the slow rise develops deep, complex flavors.
Each slice is crisp enough to stand up to hearty toppings but soft enough to melt in your mouth.
Serve warm with a drizzle of extra virgin olive oil and flaky sea salt, or use it as the base for open-faced sandwiches. The versatility of this focaccia makes it perfect for weeknight dinners or special occasions—without the fuss of traditional bread-making. Let’s get started on this foolproof loaf!
Ingredients for arrowhead mills focaccia bread loaf
Arrowhead Mills flour plus a few pantry staples—this is all you need for restaurant-quality focaccia.
| Ingredient | Amount | Notes |
|---|---|---|
| Arrowhead Mills Bread Flour 🌾 | 5 cups | High-protein for sturdy structure |
| Active Dry Yeast 🍞 | ½ tsp | Ensure freshness (test in warm water) |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Fruity, cold-pressed for richness |
| Granulated Sugar 🍚 | 1 tbsp | Enhances yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Large Egg 🥚 | 1 whole | Adds structure and richness |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, aromatic herb |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Flaky Sea Salt 🧂 | 2 tbsp | For finishing crust (Maldon preferred) |
| Coarse Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Semolina Flour 🌾 | 2 tbsp | Optional for extra crunch |
The Arrowhead Mills flour is non-negotiable here—its high protein content gives you that perfect balance of airy crumb and sturdy structure. King Arthur or Caputo are solid backups if you can't find it, but Arrowhead's subtle nuttiness is what elevates this recipe. For the yeast, always check the expiration date—if it doesn't foam in warm water within 5 minutes, toss it. The extra-virgin olive oil should be cold-pressed and fruity—none of that cheap cooking oil. I grab mine from Whole Foods or Trader Joe's, where they keep it properly stored. Fresh herbs make all the difference, but if you're using dried, reduce to one-third the amount. The flaky sea salt? Maldon is ideal, but any flaky salt will do in a pinch.
No fresh rosemary or thyme? Dried works at one-third the amount, but the flavor won't be as vibrant. Short on olive oil? Avocado oil is a decent substitute, though it lacks the same fruity depth. The egg adds richness, but if you're making this vegan, flax egg (1 tbsp ground flax + 3 tbsp water) works surprisingly well. For the sugar, brown sugar adds caramel notes, but granulated keeps it classic. The cornmeal is optional but creates that signature crunch on the bottom—skip it if you're in a hurry. And if you're wondering about the semolina? It's worth the extra 30 seconds to sprinkle it on top before baking for that authentic focaccia texture.
This dough needs time—plan for at least 3 hours total, including rises. Store any leftovers wrapped tightly in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes. The best part? This bread only gets better the next day as the crust firms up. I always make a double batch—one for the freezer, one for immediate enjoyment. And trust me, the smell alone is worth the wait.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because the dough comes together in minutes—no punishing kneading, no standing at the counter for 20 minutes. Just mix, let it rise, and shape into a loaf while you sip coffee. That Arrowhead Mills flour gives it just the right chew, and the yeast does all the heavy lifting.
- Olive Oil Bliss: Between us, this is the only focaccia where the olive oil actually shines. You’re not just drizzling—you’re making every bite rich and fragrant, with that golden crust that cracks like a dream. (Yes, even on a Tuesday night.) The kosher salt? It’s the secret weapon—crispy, bold, and impossible to overdo.
- Leftovers That Win: This loaf lasts in the fridge for days, and honestly? It gets better. Toast it the next morning for breakfast, or tear it into chunks for soup. My kids grab it for lunchboxes, and I still sneak bites straight from the bag. No sad, stale bread here—just pure, reliable goodness.
- Weeknight Hero: I make this when I’m too tired to think. One bowl, one rise, one oven—no fancy tools, no stress. The sugar in the dough feeds the yeast just right, so it’s never flat or dense. Whether it’s feeding a crowd or just me after work, this loaf never lets me down. (And it’s cheaper than buying a loaf at the store.)
Step-by-step instructions for Arrowhead Mills focaccia bread loaf
Here's how to craft a focaccia loaf with an irresistible olive oil-poofed crust and golden crunch.
Activate the Yeast for Maximum Rise
In a small bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 0.5 tsp active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This tells you the yeast is alive and ready to work its magic.
If the mixture doesn't bubble, your yeast might be old. In that case, start fresh with a new packet. I've made this mistake—trust me, it's better to catch it now. Once activated, proceed to mix in the 5 cups Arrowhead Mills bread flour and 1.5 tsp diamond crystal kosher salt in a large bowl. The high-protein content of this flour gives your focaccia that sturdy yet tender texture we're after.
Mix and Knead the Dough
Using a wooden spoon or dough whisk, stir the flour mixture until a shaggy dough forms. Gradually add the 0.75 cup extra-virgin olive oil while mixing. The olive oil is the secret weapon here—it creates that signature moist crumb and golden crust.
Once the dough comes together, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add small amounts of flour as needed—just don't overdo it, or your focaccia will be tough.
First Rise and Shape the Loaf
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size. The warmth helps the yeast work efficiently, giving you that airy texture we want.
After the first rise, gently deflate the dough and shape it into a 9x5-inch loaf pan (or similar size). Poke it all over with a fork to create steam vents. This step is crucial—it prevents a dense, gummy crumb. Brush the top generously with more extra-virgin olive oil and sprinkle with 2 tbsp fresh rosemary and 1 tbsp fresh thyme, pressing them lightly into the dough. These herbs will infuse the bread with their aromatic flavors as it bakes.
Second Rise and Prepare for Baking
Cover the shaped dough again and let it rise for another 30-45 minutes until it puffs up noticeably. Preheat your oven to 375°F and line a baking sheet with parchment paper. Sprinkle the 0.25 cup coarse cornmeal evenly over the parchment—this creates a crispy, crunchy base that contrasts beautifully with the soft interior.
Transfer the dough to the prepared baking sheet and brush the top with another thin layer of olive oil. This final oil application is what creates that signature olive oil-poofed crust. Sprinkle evenly with the 2 tbsp flaky sea salt and the 2 tbsp semolina flour for that extra crunch. The semolina adds texture while the flaky salt delivers bursts of flavor with every bite.
Bake to Golden Perfection
Bake the focaccia for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. The bread should have risen slightly and developed a crackly crust with pockets of air.
Remove from the oven and let it cool on the baking sheet for 10 minutes before transferring to a wire rack. The cooling process allows the bread to set properly and prevents a gummy texture. Slice while still warm for the best texture—each slice should have a crispy crust, a moist crumb, and those beautiful pockets of air infused with rosemary and thyme.
Pro Tips For Making Arrowhead Mills Focaccia Bread Loaf
- Measure Salt Precisely: Diamond Crystal kosher salt clumps like a snowball fight if you don’t shake it first—weigh it or use the spoon-and-level method. I learned this the hard way when my first batch turned out bland because the salt wasn’t evenly distributed.
- Proof Yeast at 90°F: Warm your water to exactly 90°F (use a thermometer—yeast is picky). Arrowhead Mills Bread Flour loves active yeast, but if the water’s too hot, you’ll kill it before it even wakes up. I’ve ruined batches by eyeballing it, so don’t be lazy.
- Oil the Pan Twice: Brush the baking dish with olive oil first, then add another layer right before shaping the dough. The second coat prevents sticking, and the focaccia will rise like a dream instead of clinging like a wet sock.
- Dimple Before Baking: Use your fingers to press dimples into the dough after the first rise, not before. This gives the olive oil a place to pool and creates those golden, crisp pockets—skipping this step means missing the best part of focaccia.
Storing and reheating your arrowhead mills focaccia bread loaf
Refrigerator Storage
Store your Arrowhead Mills focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, transfer to the fridge where it’ll keep for 3-4 days.
The crust firms up beautifully overnight, making it perfect for toast the next morning. I always wrap mine in a clean kitchen towel before placing it in the container to maintain moisture. 🌾
Freezer Preservation
For maximum freshness, slice your focaccia before freezing. Place individual slices between parchment paper and stack in a freezer bag, squeezing out excess air. This method prevents freezer burn and keeps the bread crispy for up to 3 months.
Thaw at room temperature for 1 hour before reheating. For whole loaves, wrap tightly in foil and freeze for 2 months. The Arrowhead Mills flour’s high protein content helps maintain texture even after freezing. ❄️
Oven Reheating
Wrap cooled focaccia slices in aluminum foil and reheat in a 350°F oven for 5-8 minutes until warm and crispy. For whole loaves, bake at 325°F for 10-12 minutes, covered with foil for the first 5 minutes to prevent over-browning.
The olive oil-poofed crust will revive beautifully, regaining its golden crunch. I love this method because it restores that fresh-baked aroma. 🔥
Toaster or Air Fryer
A toaster works great for quick reheating—set to medium heat for 2-3 minutes per slice until golden brown. For an air fryer, preheat to 350°F and reheat slices for 3-4 minutes, flipping halfway.
The air fryer gives you that crispy crust without drying out the interior. I prefer this method for single servings because it’s faster than the oven and uses less energy. ✨
Microwave Caution
While convenient, the microwave can make focaccia soggy. If you must use it, wrap slices in a damp paper towel and heat on 50% power for 20-30 seconds. For whole loaves, cut into slices first, then microwave for 15-20 seconds per slice.
This method works best for quick lunches but won’t restore the crispy crust. Save it for when you’re in a rush! 💡
Reviving Day-Old Bread
If your focaccia loses its crunch overnight, don’t toss it! Pop slices in a 375°F oven for 3-5 minutes with a sprinkle of semolina flour on top. This trick instantly restores that crispy texture.
I also love using stale focaccia for croutons or breadcrumbs—just pulse in a food processor and toast until golden. The Arrowhead Mills flour’s sturdy structure makes it perfect for these transformations. 💛
Nutrition facts
Frequently asked questions
Can I make this focaccia without a loaf pan?
Shape the dough into a free-form rectangle on a parchment-lined baking sheet. Brush with olive oil, sprinkle with herbs and semolina, then bake as directed. The crust will be even crispier without the pan's confinement. For a rustic look, dimple the top with your fingers before baking.
Why did my focaccia turn out dense instead of airy?
Dense focaccia usually means the yeast didn't activate properly or the dough didn't rise long enough. Double-check your yeast (it should foam in warm water within 5 minutes) and ensure you gave it 1-2 hours for the first rise and 30-45 minutes for the second. Also, avoid over-kneading—focus on smooth elasticity rather than toughness. The Arrowhead Mills flour's high protein helps, but proper rising is key.
How can I make this focaccia gluten-free?
Replace the Arrowhead Mills flour with a 1:1 gluten-free bread flour blend (like King Arthur or Bob's Red Mill). Add 1 tsp xanthan gum to help bind the dough. You may need 1-2 extra tbsp extra-virgin olive oil since gluten-free doughs are stickier. Let the dough rise 10-15 minutes longer as gluten-free versions rise slower. The texture won't be identical, but it'll be delicious!
Can I add other herbs or toppings besides rosemary and thyme?
Yes! Try garlic powder, dried oregano, or crushed red pepper flakes for heat. For toppings, sprinkle with cherry tomatoes, sun-dried olives, or grated Parmesan before baking. Just add them after the second rise so they stick. The key is to keep toppings light—too much can weigh down the dough.
How do I know when the focaccia is fully baked?
Look for three signs: deep golden brown crust, a hollow sound when tapped on the bottom, and an internal temperature of 190-200°F. The edges should pull away slightly from the baking sheet. If unsure, bake 5 minutes longer—focaccia keeps baking off-heat! The Arrowhead Mills flour's protein helps hold moisture, so it stays fresh even if slightly underbaked.