Few homemade breads are as inviting as freshly baked Focaccia. With its golden, crisp edges, airy center, olive-oil-rich flavor, and beautifully dimpled surface, focaccia is a bread that’s both simple and impressive. It works wonderfully as a side dish, appetizer, sandwich bread, or snack.
This easy focaccia bread recipe is beginner-friendly and doesn’t require complicated shaping techniques. The dough is mixed, allowed to rise, pressed into a generously oiled pan, and baked until golden brown.
If you’ve been searching for a reliable focaccia recipe, this version is a great place to start.
Why You’ll Love This Focaccia
Homemade focaccia bread has a wonderful combination of textures. The outside becomes golden and slightly crisp from the olive oil, while the inside stays soft and airy.
Here are a few reasons to make it:
- Simple ingredients
- Beginner-friendly
- Soft and airy inside
- Crispy golden edges
- Delicious olive oil flavor
- Easy to customize
- Excellent for sandwiches
- Perfect alongside soups and salads
You can keep the topping simple with flaky salt and rosemary or add tomatoes, olives, onions, garlic, and fresh herbs.
Ingredients
For the dough:
- 4 cups all-purpose or bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1¾ cups warm water
- ¼ cup extra-virgin olive oil
For the topping:
- 2–3 tablespoons extra-virgin olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, thinly sliced, optional
You can also add cherry tomatoes, olives, sliced onions, or fresh herbs.
How to Make Focaccia
Step 1: Activate the Yeast
If using active dry yeast, combine the warm water, sugar, and yeast in a small bowl.
Let it stand for approximately 5–10 minutes, until the mixture becomes slightly foamy.
If using instant yeast, you can mix it directly with the flour.
The water should be warm but not hot.
Step 2: Make the Dough
Add the flour and salt to a large mixing bowl.
Pour in the yeast mixture and olive oil.
Mix with a wooden spoon until a sticky dough forms.
Focaccia dough is supposed to be wetter and softer than many traditional bread doughs, so don’t add excessive flour.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface or knead it directly in the bowl.
Knead for approximately 5–7 minutes, until the dough becomes smoother and elastic.
A little stickiness is completely normal.
You can also use a stand mixer fitted with a dough hook and mix on low to medium speed until the dough becomes elastic.
Step 4: First Rise
Place the dough in a lightly oiled bowl.
Cover with plastic wrap or a clean kitchen towel.
Allow it to rise in a warm place for approximately 1–1½ hours, or until doubled in size.
The exact rising time can vary depending on the temperature of your kitchen.
Step 5: Prepare the Pan
Generously coat a 9×13-inch baking pan with olive oil.
Don’t be shy with the oil. It helps create the delicious golden bottom and crispy edges associated with good focaccia.
Transfer the risen dough into the pan.
Gently stretch the dough toward the corners.
If it resists, let it rest for 10–15 minutes and then continue stretching.
Step 6: Second Rise
Cover the pan and allow the dough to rise again for approximately 30–45 minutes.
This second rise helps create the light, airy texture inside the finished bread.
While the dough rises, preheat the oven to 425°F (220°C).
The Famous Focaccia Dimples
Once the dough has finished its second rise, drizzle the surface generously with olive oil.
Now comes one of the most enjoyable parts of making focaccia bread.
Dip your fingertips into olive oil and gently press straight down into the dough to create deep dimples across the entire surface.
Don’t press all the way through the dough.
The dimples create pockets where olive oil and toppings collect while the bread bakes.
Add the Toppings
Sprinkle the focaccia with flaky sea salt and fresh rosemary.
You can also add:
- Cherry tomatoes
- Kalamata olives
- Thinly sliced red onion
- Roasted garlic
- Fresh thyme
- Parmesan cheese
- Sliced peppers
For a beautiful presentation, arrange vegetables and herbs in simple patterns before baking.
Bake the Focaccia
Place the pan in the preheated oven.
Bake for approximately 20–25 minutes, until the focaccia is deeply golden on top and crisp around the edges.
For an especially golden crust, drizzle a little additional olive oil over the surface during the final few minutes.
Remove from the oven and allow it to cool for at least 10 minutes before slicing.
Tips for the Best Focaccia Bread Recipe
Use Plenty of Olive Oil
Olive oil is an important part of focaccia’s flavor and texture. It helps create the crisp, golden crust.
Don’t Add Too Much Flour
The dough should be soft and somewhat sticky. Adding too much flour can produce dense bread.
Give the Dough Enough Time
Allowing the dough to rise properly gives the focaccia its airy texture.
Don’t Skip the Dimples
The signature dimples help distribute the olive oil across the surface and create the classic focaccia appearance.
Use Good Olive Oil
Since olive oil is a major flavor component, a good-quality extra-virgin olive oil can make a noticeable difference.
How to Make a Focaccia Sandwich
One of the best ways to enjoy homemade focaccia is to turn it into a focaccia sandwich.
Slice a piece horizontally and fill it with your favorite ingredients.
Try combinations such as:
Turkey and Cheese
Add sliced turkey, mozzarella, tomato, lettuce, and pesto.
Italian Focaccia Sandwich
Layer salami, ham, provolone, roasted peppers, and arugula.
Caprese
Use fresh mozzarella, tomato, basil, and a drizzle of balsamic glaze.
Chicken Pesto
Fill focaccia with sliced grilled chicken, pesto, mozzarella, and roasted vegetables.
The bread is sturdy enough to hold generous fillings while remaining soft and flavorful.
How to Store Focaccia
Fresh focaccia is best enjoyed on the day it’s baked.
Store leftovers in an airtight container or wrap them tightly.
Keep at room temperature for up to 2 days.
For longer storage, freeze individual pieces for up to 3 months.
To refresh frozen focaccia, thaw it and warm it in a 350°F oven for several minutes.
Frequently Asked Questions
Can I make focaccia ahead of time?
Yes. You can prepare the dough and allow it to rise slowly in the refrigerator overnight. Bring it out the next day, let it warm and rise, then bake.
Why is my focaccia dense?
Dense focaccia can result from insufficient rising time, too much flour, or yeast that isn’t active.
Can I use whole wheat flour?
Yes, but replacing only part of the all-purpose flour is recommended because using too much whole wheat flour can make the bread heavier.
Can I add cheese?
Absolutely. Parmesan, mozzarella, feta, or other cheeses can be added before baking.
What makes focaccia different from regular bread?
Focaccia typically contains more olive oil and has a characteristic dimpled surface. It’s also usually baked in a shallow pan, giving it a crisp exterior and soft interior.
Final Thoughts
Homemade Focaccia is easier to make than it may seem. With a simple dough, plenty of olive oil, a little patience, and your favorite toppings, you can create golden focaccia bread with a soft, airy center and beautifully crisp edges.
Use this focaccia bread recipe as a starting point and customize it with rosemary, garlic, tomatoes, olives, or onions. Once baked, enjoy it warm alongside soup or salad, or slice it into a delicious focaccia sandwich for lunch. This versatile focaccia recipe is one you’ll want to make again and again.
Focaccia
Ingredients
Method
- In a large mixing bowl, combine the flour, yeast, salt, and sugar.
- Add the warm water and ¼ cup olive oil. Stir until a sticky dough forms.
- Knead the dough for approximately 5–7 minutes, until smooth and elastic. The dough should remain slightly sticky.
- Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for 1–1½ hours, or until doubled in size.
- Generously oil a 9×13-inch baking pan.
- Transfer the dough to the pan and gently stretch it toward the corners.
- Cover and let the dough rise for another 30–45 minutes.
- Preheat the oven to 425°F (220°C).
- Drizzle the surface of the dough generously with olive oil.
- Using oiled fingertips, gently press deep dimples across the surface without pressing completely through the dough.
- Sprinkle with flaky sea salt and fresh rosemary. Add sliced garlic or other toppings if desired.
- Bake for 20–25 minutes, until deeply golden on top and crisp around the edges.
- Remove from the oven and let cool for at least 10 minutes before slicing.
Notes
- The dough should be soft and slightly sticky; avoid adding too much flour.
- Use good-quality extra-virgin olive oil for the best flavor.
- Don’t skip the second rise because it helps create a light, airy texture.
- Generously oil the pan to achieve crispy, golden edges.
- If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar and allow it to sit for 5–10 minutes before mixing.
- Let the baked focaccia cool for at least 10 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze individual pieces for up to 3 months.
