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Focaccia Bread
Focaccia is a classic Italian bread known for its soft, airy interior and crisp, olive oil-rich crust. It’s one of the easiest artisan-style breads to make at home because it requires no complicated shaping—just mixing, resting, and baking. The result is a flavorful, golden bread that works as a side, sandwich base, or snack on its own.
Ingredients
- 3 ½ cups all-purpose or bread flour
- 2 tsp salt
- 1 tsp sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 ¼ cups warm water (not hot)
- ¼ cup olive oil (plus extra for topping and pan)
- Flaky sea salt (for finishing)
- Optional toppings: rosemary, garlic, cherry tomatoes, olives, onions
Step 1: Making the dough
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add flour and salt, then pour in olive oil.
- Mix until a sticky dough forms. It will look wet—this is correct for focaccia.
- Knead lightly for 5–7 minutes (or mix with a spoon if you prefer a no-knead method).
Focaccia dough is intentionally high hydration, which creates its soft, airy texture.
Step 2: First rise
- Coat a bowl lightly with olive oil.
- Place dough inside and cover with a cloth or plastic wrap.
- Let it rise for 1 to 2 hours, or until it doubles in size.
This fermentation stage builds flavor and creates air pockets inside the bread.
Step 3: Preparing the pan
- Grease a baking tray (9×13 or similar) generously with olive oil.
- Transfer the dough into the pan.
- Gently stretch it toward the edges without tearing it.
- If it resists stretching, let it rest for 10 minutes and try again.
Don’t force it—the gluten needs time to relax.
Step 4: Second rise
Cover the dough again and let it rest for 30–45 minutes. It should puff up and become airy.
During this time, preheat your oven to 425°F (220°C).
Step 5: Dimpling and toppings
This is the signature focaccia step.
- Drizzle olive oil generously over the dough.
- Use your fingers to press deep dimples all over the surface.
- Add flaky salt and your chosen toppings:
- Rosemary for classic flavor
- Garlic for richness
- Tomatoes or olives for Mediterranean style
The dimples help trap oil and create the iconic texture.
Step 6: Baking
- Place the tray in the oven.
- Bake for 20–25 minutes, or until golden brown on top.
- The edges should be crisp, and the bottom slightly caramelized.
If desired, brush a little extra olive oil on top after baking for shine and flavor.
Step 7: Cooling and serving
Let the focaccia cool for at least 10–15 minutes before slicing.
It should be:
- Crisp on the outside
- Soft and airy inside
- Slightly chewy with olive oil richness
Serve it:
- With soups or salads
- As sandwich bread
- With balsamic vinegar and olive oil dip
- Or simply warm on its own
Tips for perfect focaccia
- Don’t skimp on olive oil—it’s essential for flavor and texture
- Long fermentation improves taste (you can refrigerate dough overnight)
- Handle dough gently to preserve air bubbles
- Use a metal pan for a crispier crust
Focaccia is one of the most rewarding homemade breads because it looks impressive but requires very little technical skill. With just flour, yeast, water, and olive oil, you get a bakery-quality loaf that is soft, aromatic, and endlessly customizable.
Once you master the basic version, you can experiment with toppings and flavors to make it your own signature bread.
