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Easy Homemade Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 94 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. Rest Dough: Cover the bowl and let the dough rest for 30 minutes at room temperature to hydrate the flour and begin fermentation.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Oven: Position a rack in the middle of the oven and preheat to 425°F (220°C).
  9. 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.
  10. 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.
  11. 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

Find it online: https://emilyscook.com/easy-homemade-focaccia-bread-recipe/