Easy Homemade Focaccia Bread

Focaccia bread is one of the easiest and most satisfying breads to make at home. With a crispy crust, soft airy interior, and a deep olive oil flavor, it is perfect for snacking, sandwiches, or serving alongside soups and salads. This no-knead recipe requires minimal effort but rewards you with bakery-quality results. The long fermentation process enhances the flavor, giving the bread a light, chewy texture.

This homemade focaccia is incredibly versatile. You can enjoy it plain, topped with herbs, or customized with ingredients like olives, garlic, or cheese. Whether you are a beginner or an experienced baker, this recipe delivers delicious results with simple ingredients and an easy-to-follow method.

SAVE THIS!SAVE THIS!

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Why You’ll Love This Recipe

• No kneading required – Just mix, let it rest, and bake.
• Light and airy texture – The overnight fermentation develops flavor and structure.
• Crispy golden crust – Olive oil ensures a perfect balance of crispiness and softness.
• Customizable – Add herbs, cheese, or other toppings for variety.
• Simple ingredients – Uses pantry staples, making it easy to prepare anytime.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Mixing bowl – Large enough to accommodate dough expansion.
• Wooden spoon or spatula – For easy mixing without overworking the dough.
• Plastic wrap or kitchen towel – To cover the dough during fermentation.
• 9×13-inch baking pan – Ensures the right thickness and shape.
• Measuring cups and scale – For accurate ingredient proportions.
• Olive oil brush or hands – To spread oil evenly over the dough.
• Wire rack – Allows cooling without trapping moisture underneath.

Preparation Tips

• Use high-quality olive oil – It enhances both the flavor and texture.
• Measure ingredients accurately – Weighing flour ensures consistency.
• Give the dough enough time to rise – Longer fermentation creates better flavor.
• Keep the environment warm for proofing – If your kitchen is cold, let the dough rise in the oven with the light on.

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Ingredients

Dough:

• 500 g (4 cups) bread flour, spooned and leveled
• 7 g (2 1/4 teaspoons or 1 packet) instant yeast
• 2 teaspoons kosher salt
• 480 g (2 cups) lukewarm water (see notes below)
• 6 tablespoons extra-virgin olive oil, divided

Toppings:

• Flaky salt, for finishing
• 1 tablespoon chopped rosemary (optional)

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Step-by-Step Directions

1. Mix the Dough

• In a large mixing bowl, add the bread flour.
• Place the yeast on one side of the bowl and the salt on the opposite side to prevent direct contact.
• Stir the dry ingredients with a spoon, then create a well in the center.
• Pour in the lukewarm water and mix with a wooden spoon until a wet, shaggy dough forms.

2. Oil the Dough

• Drizzle 2 tablespoons (30 g) of olive oil over the dough.
• Gently rub the oil over the surface using your hands.
• Use a spatula or your fingers to loosen the dough from the sides of the bowl, ensuring it’s well coated with oil.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours and up to 72 hours.

3. Prepare the Baking Pan

• Spray a 9×13-inch baking pan with non-stick spray.
• Drizzle 2 tablespoons (30 g) of olive oil in the center and spread it evenly.

4. Shape the Dough

• Remove the dough from the fridge and gently pull the edges toward the center while rotating the bowl.
• Transfer the dough to the prepared pan and turn it to coat in olive oil.
• Let it rise uncovered for 3-4 hours in a warm, draft-free place until it nearly fills the pan.

5. Preheat the Oven

• Towards the end of the rising time, preheat the oven to 425°F (218°C).

6. Create Dimples & Add Toppings

• Drizzle the remaining 2 tablespoons (30 g) of olive oil over the dough.
• If using, sprinkle chopped rosemary evenly on top.
• Use your fingers to press straight down into the dough, making deep dimples across the surface.
• If needed, gently stretch the dough to fill the pan.
• Sprinkle flaky salt over the top.

7. Bake the Bread

• Bake for 25-30 minutes until the surface turns golden brown and the edges slightly pull away from the pan.
• Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack to prevent the bottom from becoming soggy.
• Allow it to cool for 10 minutes before slicing and serving.

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Notes

• Lukewarm Water Tip: To quickly achieve the right temperature, mix 360 g (1 ½ cups) cold water with 120 g (½ cup) boiling water.
• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for 5 minutes at 350°F (175°C) to restore crispiness.
• Serving Suggestions: Great for sandwiches, dipping in olive oil, or serving with soups and salads.

Serving Suggestions

1. Classic Olive Oil & Balsamic Vinegar

A simple yet flavorful way to enjoy focaccia is by dipping it into extra-virgin olive oil with a splash of balsamic vinegar. For added depth, sprinkle in some black pepper, red pepper flakes, or a pinch of dried oregano.

2. Caprese-Style Sandwich

Slice focaccia in half and layer it with fresh mozzarella, tomatoes, and basil. Drizzle with olive oil and balsamic glaze for a light yet satisfying sandwich.

3. Soup Pairing

Focaccia is the perfect companion to a warm bowl of soup. Try it with:

• Tomato soup – A classic pairing with a drizzle of olive oil.
• Minestrone – Complements the hearty vegetables and beans.
• Butternut squash soup – The richness of the soup pairs well with the crisp texture of focaccia.

4. Mediterranean Mezze Platter

Serve focaccia as part of a Mediterranean-inspired spread with:

• Hummus – The creamy texture contrasts beautifully with the crispy crust.
• Tzatziki – The tangy yogurt and cucumber dip enhance the flavors of the bread.
• Olives & marinated feta – A combination that brings out the bread’s rustic flavors.

5. Cheese & Charcuterie Board

Add focaccia to a platter with a selection of cheeses and cured meats. Some excellent pairings include:

• Brie or Camembert – Soft, creamy cheeses balance the crispiness of focaccia.
• Aged Parmesan or Pecorino – Salty, sharp flavors contrast nicely.
• Prosciutto or salami – The saltiness of cured meats complements the olive oil-rich bread.

6. Breakfast Option

Use focaccia as a base for a savory breakfast sandwich by layering it with scrambled eggs, crispy bacon, and cheese. Alternatively, top it with avocado and poached eggs for a lighter option.

7. Garlic Bread Upgrade

For a twist on garlic bread, brush warm focaccia with melted butter, garlic, and parsley before toasting it for a few minutes in the oven.

8. Pizza-Style Focaccia

Turn focaccia into a quick pizza by adding marinara sauce, shredded mozzarella, and toppings before baking for an additional 5-10 minutes.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even though focaccia is a simple bread to make, there are a few common pitfalls. Here’s how to avoid them and ensure perfect results every time.

1. Not Giving the Dough Enough Time to Rise

One of the keys to great focaccia is a slow, extended fermentation. If the dough doesn’t rise long enough, it won’t develop the right texture or flavor. Aim for at least 18 hours in the refrigerator for the best results.

2. Using Too Little Olive Oil

Focaccia gets its characteristic crispiness and rich flavor from olive oil. Skimping on oil can lead to a dry, less flavorful bread. Make sure to generously coat both the dough and baking pan.

3. Not Dimpling the Dough Properly

Deep dimples help trap air pockets and prevent the bread from puffing up unevenly. Press firmly with your fingers to create even, deep indentations before baking.

4. Underbaking the Bread

If focaccia is removed from the oven too soon, it may be too soft or gummy inside. Bake until the top is golden brown and the edges are pulling away from the pan.

5. Skipping the Preheat Step

A well-preheated oven ensures an even bake and a crisp crust. Always let your oven reach 425°F (218°C) before placing the focaccia inside.

6. Not Letting the Bread Cool Before Slicing

It can be tempting to cut into focaccia immediately, but allowing it to cool for at least 10 minutes prevents it from becoming too dense or sticky.

7. Using All-Purpose Flour Instead of Bread Flour

Bread flour has more protein, which creates the ideal chewy texture. While all-purpose flour can work, it won’t yield the same airy and elastic crumb.

8. Storing It Incorrectly

Focaccia tastes best fresh, but if you have leftovers, store them properly to maintain texture. Keep it in an airtight container at room temperature for up to 2 days. If needed, reheat in the oven at 350°F (175°C) for a few minutes to restore its crispness.

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How to Take Your Focaccia to the Next Level

If you want to go beyond the basic recipe, try incorporating these variations and upgrades.

Infused Oil for Extra Flavor

Instead of using plain olive oil, infuse it with:

• Garlic – Heat olive oil with crushed garlic cloves before drizzling it over the dough.
• Rosemary or thyme – Let fresh herbs steep in warm olive oil for an aromatic touch.
• Chili flakes – Add spice for a subtle kick.

Topping Ideas for More Depth

Enhance your focaccia by adding:

• Caramelized onions – Sweetness complements the salty crust.
• Sun-dried tomatoes – Adds a rich, tangy flavor.
• Kalamata olives – A Mediterranean twist.
• Parmesan cheese – Creates a slightly crispy, cheesy crust.

Baking in a Cast Iron Skillet

For an even crispier crust, bake focaccia in a cast iron skillet instead of a baking pan. The heat retention of cast iron creates a perfectly golden bottom.

Making Mini Focaccia Rolls

Instead of using a large baking pan, divide the dough into small portions and bake them as individual rolls. These are perfect for serving as appetizers or sandwich buns.

Pro Tips for the Best Focaccia

1. Use High-Quality Olive Oil

Since olive oil plays a major role in flavor and texture, use a good extra-virgin variety. It enhances the richness and gives the crust its signature crispiness.

2. Let the Dough Rest Longer for More Flavor

While an 18-hour rise is ideal, letting the dough ferment for up to 72 hours in the refrigerator deepens the flavor and improves the texture.

3. Use a Well-Oiled Pan

Focaccia should have a slightly crisp bottom. Generously oiling the pan ensures it doesn’t stick and creates a golden crust.

4. Adjust Toppings to Your Taste

Focaccia is incredibly versatile. Try experimenting with different herbs, cheeses, or vegetables. Adding fresh rosemary, olives, or caramelized onions can enhance its flavor.

5. Use Bread Flour for a Chewier Texture

Bread flour has a higher protein content than all-purpose flour, which helps develop the right structure for airy, chewy focaccia.

6. Dimple the Dough Deeply

Creating deep dimples helps distribute air pockets evenly, preventing large bubbles and ensuring the bread bakes uniformly.

7. Bake Until Golden Brown

Underbaking can leave focaccia dense and doughy. Bake until the top is golden and the edges pull away from the pan.

8. Let It Cool Before Cutting

Cutting into focaccia too soon can make it gummy. Let it cool for at least 10 minutes before slicing to allow the crumb to set properly.

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Storage and Reheating Instructions

How to Store Focaccia

• At Room Temperature: Store in an airtight container or wrapped in plastic wrap for up to 2 days.
• In the Refrigerator: If storing for longer, wrap tightly and keep in the fridge for up to 5 days. Keep in mind that refrigeration can dry out bread, so reheat before serving.
• In the Freezer: Focaccia freezes well. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

How to Reheat Focaccia

• Oven (Best Method): Preheat to 350°F (175°C) and warm for 5-10 minutes. This restores the crispy crust and soft interior.
• Toaster Oven: Heat for a few minutes until warm and slightly crisp.
• Skillet: Place over medium heat for a few minutes on each side.
• Microwave (Not Recommended): While possible, this method makes the bread chewy rather than crispy. If using, microwave for 15-20 seconds and toast afterward for better texture.

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Frequently Asked Questions

1. Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly different. Bread flour creates a chewier crumb, while all-purpose flour results in a softer bread.

2. Can I make focaccia without letting it rest overnight?

Yes, but the flavor will not be as developed. If short on time, let the dough rise at room temperature for 3-4 hours, then proceed with baking.

3. How do I make the crust crispier?

Use a preheated pizza stone or bake in a cast iron pan. Also, avoid covering the bread immediately after baking, as trapped steam can soften the crust.

4. Can I add cheese or other toppings?

Absolutely. Parmesan, feta, or shredded mozzarella work well. You can also add cherry tomatoes, garlic, or caramelized onions for extra flavor.

5. My dough is too sticky—what should I do?

A sticky dough is normal for focaccia. However, if it’s unmanageable, lightly flour your hands when handling it. Do not add too much extra flour, as it can make the bread dense.

6. Why didn’t my focaccia rise properly?

Several factors could be at play:

• Expired yeast – Check if your yeast is still active.
• Water temperature – If the water is too hot, it can kill the yeast; too cold, and it won’t activate.
• Insufficient fermentation time – Give the dough more time to rise in a warm place.

7. Can I use active dry yeast instead of instant yeast?

Yes, but it needs to be activated first. Dissolve 7 g (2 1/4 teaspoons) of active dry yeast in ¼ cup of warm water and let it sit for 5-10 minutes until foamy before adding it to the dough.

8. How do I make gluten-free focaccia?

Use a gluten-free bread flour blend with xanthan gum for structure. The dough may require more hydration and a shorter fermentation time.

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Conclusion

Homemade focaccia is a simple yet rewarding bread that enhances any meal. With its crispy golden crust, light and airy crumb, and deep olive oil flavor, it’s perfect for dipping, sandwiches, or serving alongside soups and salads.

By following a few key techniques—allowing for long fermentation, using high-quality olive oil, and baking until perfectly golden—you can achieve bakery-quality results at home. Proper storage and reheating will keep your focaccia fresh for days, while variations in toppings and flavors allow you to customize the bread to your taste.

Whether you’re a beginner or an experienced baker, this recipe offers a foolproof way to make delicious focaccia with minimal effort. Try it once, and it’s sure to become a staple in your kitchen.