There's something magical about pulling a pan of golden focaccia out of the oven. The kitchen smells like a bakery, and you can't wait to tear into that crispy, salty crust. I've been making this recipe for years, and it's become a weekend tradition in our home.
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This focaccia is forgiving and beginner-friendly. You don't need a stand mixer or fancy equipment—just a bowl, a spoon, and a good pan. The magic happens with time and a hot oven, creating those signature dimples and airy crumb.
Serve it warm with olive oil for dipping, use it for sandwiches, or just eat it straight off the pan (I won't tell!).
Why You'll Love This Recipe
About the Ingredients
4 cups (500g) all-purpose flour
Bread flour also works for a chewier texture. If using bread flour, increase water by 2 tablespoons.
2 teaspoons (6g) instant yeast
Also called rapid-rise yeast. If using active dry, dissolve it in warm water first.
2 teaspoons (10g) fine sea salt
Table salt is fine, but reduce to 1 1/2 teaspoons. Kosher salt may need more.
1 3/4 cups (420ml) lukewarm water (about 105°F/40°C)
Warm to the touch but not hot; too hot kills the yeast. If no thermometer, use wrist test.
1/4 cup (60ml) extra-virgin olive oil, plus more for pan and topping
Use a good quality olive oil for flavor. You can use vegetable oil, but it won't be as rich.
2 tablespoons fresh rosemary leaves (optional)
Dried rosemary works in a pinch, but use half the amount. Other herbs like thyme or oregano are great too.
Flaky sea salt (such as Maldon), for sprinkling
Regular salt can be used, but flaky gives a nice crunch. Available in most grocery stores.
Tips & Tricks
Use a digital scale for accuracy
weighing flour ensures consistent results. If measuring by cups, spoon flour into the cup and level off.
Don't skip the resting time
The dough needs time to relax and rise. If your kitchen is cold, place it in a warm spot or use the proofing setting on your oven.
Preheat your oven thoroughly
A hot oven (425°F) is key for a crisp crust. Place the pan on the middle rack and rotate halfway through for even browning.
Pro Tips
Step-by-Step Instructions
1. Mix dry ingredients
In a large bowl, whisk together flour, yeast, and salt. This ensures even distribution of salt and yeast.
2. Add water and oil
Pour in the lukewarm water and 1/4 cup olive oil. Stir with a spatula until a shaggy dough forms. No need to knead; it will be sticky.
3. Rest and rise
Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 hour. The dough should be puffy and full of air.
4. Prepare the pan
Pour 2-3 tablespoons olive oil into a 9×13-inch baking pan. Use your hands to coat the bottom and sides generously.
5. Transfer dough to pan
Scrape the dough into the oiled pan. Gently stretch it to fit, but don't force it. If it resists, let it rest for 10 minutes and then stretch again.
6. Let it proof again
Cover the pan with plastic wrap or a towel. Let rise until the dough is puffy and fills the pan, about 30-45 minutes. It should look like a marshmallow.
7. Dimple the dough
Preheat the oven to 425°F (220°C). Drizzle with 1-2 tablespoons olive oil. Using your fingertips, press straight down to create deep dimples all over. Don't be shy—this is what gives focaccia its character.
8. Top and bake
Sprinkle with rosemary and flaky sea salt. Bake for 25-30 minutes, until golden brown on top and the bottom sounds hollow when tapped. The internal temperature should read 200°F (93°C).
9. Cool and serve
Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely if not serving immediately. Cut into squares and enjoy warm.
Delicious Variations
Olive & Tomato
Press halved cherry tomatoes and pitted olives into the dough before baking.
Cheesy Garlic
Sprinkle shredded mozzarella and minced garlic over the top before baking.
Sweet & Spicy
Add a drizzle of honey and a pinch of red pepper flakes after baking.
How to Store Homemade Focaccia Bread
Refrigerator
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it will dry out.
Freezer
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Reheating
Reheat in a 350°F (175°C) oven for 5-10 minutes until crisp. Or toast slices in a skillet.
Frequently Asked Questions
Q: Why is my focaccia dense and not airy?
Dense focaccia is usually due to under-proofing or using too much flour. Make sure the dough rises until doubled in bulk, and handle it gently to preserve air bubbles.
Q: Can I make focaccia without yeast?
No, traditional focaccia requires yeast for its airy texture. You could try a sourdough version, but that needs a starter. For a quick alternative, use baking powder, but the result will be more like a flatbread.
Q: How do I get a crispy bottom crust?
Use plenty of olive oil in the pan and bake on a lower rack. Also, preheating the pan in the oven while it heats helps, but be careful when adding the dough.
Q: Can I use bread flour instead of all-purpose?
Yes, bread flour gives a chewier texture. Increase the water by 2 tablespoons to compensate for the higher protein.
I hope you try this focaccia this week—it's a game-changer for your bread game. Don't be afraid to get your hands messy; that's part of the fun. Small steps count. Happy baking!
Homemade Focaccia Bread
Easy homemade focaccia with a crispy golden crust and soft, airy interior, perfect for dipping or sandwiches.
🧂 Ingredients
- 4 cups (500g) all-purpose flour
- 2 teaspoons (6g) instant yeast
- 2 teaspoons (10g) fine sea salt
- 1 3/4 cups (420ml) lukewarm water (about 105°F/40°C)
- 1/4 cup (60ml) extra-virgin olive oil, plus more for pan and topping
- 2 tablespoons fresh rosemary leaves (optional)
- Flaky sea salt (such as Maldon), for sprinkling
📋 Instructions
- 1Mix dry ingredients — In a large bowl, whisk together flour, yeast, and salt. This ensures even distribution of salt and yeast.
- 2Add water and oil — Pour in the lukewarm water and 1/4 cup olive oil. Stir with a spatula until a shaggy dough forms. No need to knead; it will be sticky.
- 3Rest and rise — Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 hour. The dough should be puffy and full of air.
- 4Prepare the pan — Pour 2-3 tablespoons olive oil into a 9×13-inch baking pan. Use your hands to coat the bottom and sides generously.
- 5Transfer dough to pan — Scrape the dough into the oiled pan. Gently stretch it to fit, but don't force it. If it resists, let it rest for 10 minutes and then stretch again.
- 6Let it proof again — Cover the pan with plastic wrap or a towel. Let rise until the dough is puffy and fills the pan, about 30-45 minutes. It should look like a marshmallow.
- 7Dimple the dough — Preheat the oven to 425°F (220°C). Drizzle with 1-2 tablespoons olive oil. Using your fingertips, press straight down to create deep dimples all over. Don't be shy—this is what gives focaccia its character.
- 8Top and bake — Sprinkle with rosemary and flaky sea salt. Bake for 25-30 minutes, until golden brown on top and the bottom sounds hollow when tapped. The internal temperature should read 200°F (93°C).
- 9Cool and serve — Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely if not serving immediately. Cut into squares and enjoy warm.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
