If you’ve ever dreamed of mastering bakery-style focaccia right in your own kitchen, you’re going to love this Easy Homemade Focaccia Bread Recipe. It’s straightforward, requires just a handful of ingredients, and the results? Fluffy, dimpled, golden perfection that’s perfect for sandwiches, dipping, or just eating plain (which I won’t judge – I do it all the time!). Stick with me, and I’ll share all the tips to get your focaccia game on point.
Why You’ll Love This Recipe
- Minimal Ingredients: You only need basic pantry staples to make this focaccia, making it super accessible.
- Hands-Off Rising: The overnight cold fermentation means you can prep ahead and the dough does all the work while you relax.
- Versatile for Any Meal: It’s perfect as a side, sandwich base, or appetizer – your kitchen’s new multitasker.
- Success Guaranteed: I’ve tweaked it to make it foolproof so even beginners can bake focaccia that will impress.
Ingredients You’ll Need
This recipe is delightfully simple with easy-to-find ingredients, but each plays an important role. Choosing the right flour, quality olive oil, and fresh rosemary (if you opt to use it) really makes a difference here.
- All-purpose or bread flour: Bread flour gives a chewier texture with better gluten structure, but all-purpose works just fine—choose based on your preference.
- Kosher salt: Use Diamond Crystal if you can—it dissolves beautifully and seasons evenly.
- Instant yeast: SAF instant yeast is my go-to for reliable rise; if you only have active dry, no worries, I’ve got tips below.
- Lukewarm water: Made by mixing boiling and cold water, it activates the yeast without killing it.
- Butter or nonstick spray: To grease your pans and prevent sticking—don’t skip this!
- Olive oil: Extra virgin is best for flavor and for rubbing on the dough to get that signature crispy crust.
- Flaky sea salt: Maldon or any flaky salt adds those perfect little bursts of salty crunch on top.
- Rosemary leaves (optional): Fresh rosemary lends a gorgeous aroma and earthy flavor, but it’s optional if you’re not a fan.
Variations
One of my favorite things about this Easy Homemade Focaccia Bread Recipe is how easy it is to personalize. Whether you’re feeling savory or want to experiment with herbs, the sky’s the limit!
- Herby Delight: I love adding thinly sliced garlic and a mix of rosemary and thyme for a fragrant twist – my family goes crazy for it!
- Cheesy Focaccia: Sprinkle shredded Parmesan or mozzarella over the top before baking; it melts into golden pockets of gooey joy.
- Olive & Sun-Dried Tomato: Fold chopped olives and sun-dried tomatoes into the dough or scatter them on top for a Mediterranean vibe.
- Gluten-Free Adaptation: While traditional focaccia thrives on gluten, you can try a gluten-free blend with xanthan gum, but texture will differ—experiment carefully.
How to Make Easy Homemade Focaccia Bread Recipe
Step 1: Mix and Rest Your Dough
Start by whisking the flour, salt, and instant yeast together in a large bowl. Then add your lukewarm water and stir with a rubber spatula until it all comes together in a sticky ball. Don’t worry, it’ll feel messy at first—that’s normal! Cover your bowl and let the dough rest for 30 minutes. This rest lets the gluten develop naturally, which is key for those lovely little bubbles inside.
Step 2: Stretch and Fold for Extra Bubbliness (Optional but Worth It!)
This is a game-changer I discovered recently. Wet your hand with water and gently pull the dough’s edges towards the center, rotating around the bowl as you go. Do this 8 to 10 times, and you’ll notice the dough turn from shaggy to silky smooth. It helps trap air and creates that perfectly airy crumb everyone loves in focaccia.
Step 3: Oil and Refrigerate Overnight
Rub olive oil lightly over the surface of your dough to prevent drying, cover tightly with a lid or plastic wrap, and pop it in the fridge for at least 12 hours and up to 3 days. I always make mine a day ahead—it’s like magic how the flavor deepens and the texture improves overnight.
Step 4: Prepare Your Pans and Shape the Dough
Grease two 8- or 9-inch pie pans generously with butter or olive oil, or line them with parchment paper. If you’re going for one 9×13-inch pan, no need to split the dough. Pour some olive oil into the pan, then deflate and roll your dough in the oil to coat it before placing it into the pan. Let the dough rest at room temperature for 3 to 4 hours—this second rise helps develop that irresistible chew and light crumb.
Step 5: Dimple and Add Toppings
Once your dough has puffed up nicely, preheat your oven to 425°F. Drizzle a little more olive oil on top, sprinkle with flaky sea salt, and if you like, scatter fresh rosemary leaves. Now comes the fun part: use all your fingers to press firmly into the dough, creating those classic deep dimples—you’ll almost feel the dough spring back with each press!
Step 6: Bake to Golden Perfection
Slide your pans onto the middle rack and bake for 25 to 30 minutes. You’re looking for a golden-brown crust with a crunchy underside. I like to flip one piece out carefully after baking to check the bottom—if it’s golden, you’re good to go! Let your focaccia cool on a rack for at least 10 minutes before slicing to keep its structure.
Pro Tips for Making Easy Homemade Focaccia Bread Recipe
- Keep Dough Oiled: Don’t skip rubbing your dough with olive oil before refrigeration—it prevents drying and helps crust develop beautifully.
- Use a Digital Scale: Measuring flour and water by weight ensures consistent dough texture every single time.
- Be Patient with Rising: Cold fermenting the dough makes all the difference for that pillowy interior and complex flavor.
- Don’t Skip the Dimples: Those finger dimples aren’t just decorative—they lock in olive oil and air pockets for supreme texture.
How to Serve Easy Homemade Focaccia Bread Recipe
Garnishes
I’m a simple girl when it comes to garnishes—just flaky sea salt and chopped fresh rosemary do the trick for me. Sometimes I drizzle a little more olive oil right before serving for that luscious, glossy finish. When I want to impress, I’ve even sprinkled toasted pine nuts or grated Parmesan—yum!
Side Dishes
This focaccia pairs beautifully with soups like tomato basil or minestrone. It also shines alongside antipasto platters, salads, or served with a bowl of herbed olive oil for dipping—a crowd-pleaser every time.
Creative Ways to Present
For special occasions, I like to cut focaccia into small squares, topped with colorful heirloom cherry tomatoes and basil leaves, creating edible finger food. Or slice it thickly and serve sandwiches stacked with fresh mozzarella and roasted veggies—your guests will be impressed by how homemade doesn’t mean complicated!
Make Ahead and Storage
Storing Leftovers
Once your focaccia has completely cooled, store it in an airtight container or bag at room temperature. I usually keep mine for up to 3 days, and honestly, it tastes amazing even on day two.
Freezing
This bread freezes wonderfully. Just wrap slices or whole loaves tightly in plastic wrap and place in a freezer-safe bag. It keeps well for up to 3 months, making it a great make-ahead option for busy weeks.
Reheating
To bring your focaccia back to life, I pop it in a 350ºF oven for about 15 minutes. This revives the crust’s crispness and warms the inside so it tastes freshly baked. A quick toast under the broiler for a minute or two also works if you’re in a hurry.
FAQs
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Can I make this Easy Homemade Focaccia Bread Recipe without overnight refrigeration?
Absolutely! If you’re short on time, you can let the dough rise at room temperature until it doubles in size—about 1.5 to 2 hours—then proceed with the second rise for around 30 minutes. Though it won’t have quite the same depth of flavor or airy texture, it’s still delicious and much quicker.
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What type of flour is best for focaccia bread?
Bread flour provides a chewier texture with better gluten development, great for focaccia. That said, all-purpose flour works well too, especially if you’re just starting out. If you live somewhere humid, bread flour is my recommendation to prevent overly sticky dough.
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How do I know when the focaccia is done baking?
Look for a golden-brown top with crispy edges and a firm bottom crust. You can gently lift a corner with a spatula to check that the underside is golden and crisp. The bread should sound hollow when tapped lightly.
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Can I add toppings other than rosemary and salt?
Definitely! Focaccia is incredibly versatile. Try tomatoes, olives, caramelized onions, garlic, or cheese. Just be mindful of moisture content as too wet toppings can affect the dough’s texture.
Final Thoughts
I absolutely love how this Easy Homemade Focaccia Bread Recipe has become a staple in my kitchen. It’s comfort food elevated, baked fresh at home without fuss or fancy ingredients. I remember the first time I nailed that airy texture and crackly crust—it felt like such a win, and I knew I had to keep sharing it. So if you’re thinking about trying it, go for it! You’ll enjoy the process, the aromas, and the taste, and soon enough you’ll have friends asking for your focaccia every time they visit.
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Easy Homemade Focaccia Bread Recipe
- Prep Time: 18 hr
- Cook Time: 30 min
- Total Time: 18 hr 30 min
- Yield: 2 loaves of focaccia
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Best, Easiest Focaccia Bread Recipe yields airy, pillowy focaccia with a golden, crispy crust. Using simple ingredients like flour, yeast, olive oil, and salt, combined with a slow, cold fermentation process, this recipe ensures maximum flavor with minimal hands-on effort. The dough is mixed quickly, then rested overnight in the refrigerator, resulting in an incredibly soft and bubbly texture. Optional rosemary and flaky sea salt add aromatic and savory finishing touches. Perfect as a side or for sandwiches, this focaccia is a versatile homemade bread that’s easy enough for any home baker.
Ingredients
Dry Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 grams) kosher salt
- 2 teaspoons (8 g) instant yeast
Wet Ingredients
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
- 4 tablespoons olive oil, divided
- Butter for greasing pans
Garnish
- Flaky sea salt, such as Maldon
- 1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
- Mix Ingredients: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Pour in the lukewarm water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Rest Dough: Cover the bowl and let the dough rest for 30 minutes at room temperature to hydrate the flour and begin fermentation.
- Stretch and Fold (Optional): Fill a small bowl with water. With a wet hand, stretch an edge of the dough and fold it toward the center. Repeat this 8 to 10 times moving around the dough’s edge. This strengthens gluten for a bubblier texture.
- Oil and Refrigerate the Dough: Lightly rub the dough’s surface with olive oil. Cover the bowl tightly with a lid or plastic wrap and refrigerate immediately for at least 12 hours, ideally 18 to 24 hours, and up to 3 days for best flavor and texture.
- Prepare Baking Pans: Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper, or grease wells with butter and olive oil to prevent sticking.
- Shape the Dough: Place a tablespoon or two of olive oil into each pan. Using two forks, deflate the dough, split into two equal pieces if using two pans, and roll each ball in the oil to coat completely. Place the dough in the pans.
- Second Rise: Let the dough balls rest in the pans at room temperature for 3 to 4 hours until puffed and nearly doubled. No need to cover during this time.
- Preheat Oven: Position a rack in the middle of the oven and preheat to 425°F (220°C).
- Add Toppings and Dimple the Dough: If using rosemary, sprinkle it evenly over the dough. Pour remaining olive oil on top, then lightly oil your fingertips and press firmly all over the dough to create deep dimples. Stretch dough gently to fill the pans. Sprinkle flaky sea salt generously on top.
- Bake the Focaccia: Place the pans in the preheated oven and bake for 25 to 30 minutes until the crust is golden and crisp underneath.
- Cool and Store: Remove focaccia from the pans and transfer to a cooling rack. Let cool 10 minutes before slicing or completely if making sandwiches. Store at room temperature in an airtight container for up to 3 days or freeze up to 3 months. Reheat at 350°F for 15 minutes to revive crust.
Notes
- Cold, refrigerated dough is key to a soft, airy focaccia with complex flavor; rest 18-24 hours or up to 3 days.
- If short on time, allow dough to rise at room temperature until doubled (1.5 to 2 hours), then second rise for 30 minutes instead of hours.
- Use various pans like two 9-inch pie plates (butter + oil for sticking prevention), one 9×13-inch pan for thicker focaccia, or a 13×18-inch rimmed sheet pan for thinner, sandwich-style focaccia.
- Salt should be 2 to 3% of the flour weight (~10-15 grams); adjust to taste and note additional sea salt sprinkled on top.
- Instant yeast is preferred; if using active dry yeast, dissolve in warm water and let foam for 15 minutes before mixing.
- All-purpose or bread flour works; bread flour preferred in humid climates for better structure.
- A digital scale ensures accurate measurements for best results.
- Oil the dough surface well before refrigerating to prevent drying and forming a crust.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 190
- Sugar: 0.2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
