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Easy Homemade Focaccia Bread
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Easy Homemade Focaccia Bread

With just a few simple ingredients and some patience, you can make this soft, chewy, and incredibly flavorful focaccia bread at home. Perfect for breakfast, brunch, snacks, or sandwiches, this versatile bread has a crisp crust, airy texture, and a rich olive oil flavor that makes it irresistible.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread, Breakfast, Snack
Cuisine: Italian
Keyword: easy focaccia bread,, homemade focaccia,, Italian bread recipe, no-knead focaccia
Servings: 12 slices
Calories: 180kcal

Ingredients

  • 500 g 4 cups, spooned and leveled bread flour
  • 7 g 2 1/4 teaspoons or 1 standard packet instant yeast
  • 2 teaspoons kosher salt
  • 480 g 2 cups lukewarm water (see notes for preparation)
  • 6 tablespoons extra-virgin olive oil divided
  • Flaky salt for topping
  • 1 tablespoon chopped rosemary optional

Instructions

Mix the Dough:

  • In a large bowl, combine the bread flour. Add the yeast and kosher salt on opposite sides of the bowl to avoid direct contact at first.
  • Use your fingers to mix the dry ingredients, then create a well in the center.
  • Pour in the lukewarm water and stir with a wooden spoon until a wet, shaggy dough forms.

Oil the Dough:

  • Drizzle 30 g (2 tablespoons) olive oil over the surface of the dough.
  • Use your fingers to gently rub the oil over the dough's surface.
  • Wiggle the dough from the edges of the bowl to coat the sides and bottom with oil.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours, up to 72 hours.

Prepare the Baking Pan:

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

Shape the Dough:

  • Remove the dough from the fridge. Using your fingers, pull the edges of the dough toward the center while rotating the bowl, forming a ball.
  • Transfer the dough to the prepared baking pan, turning it to fully coat in the olive oil.
  • Leave the dough uncovered to rise in a warm, draft-free place for 3-4 hours, until it nearly fills the pan.

Preheat the Oven:

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

Create Dimples and Add Toppings:

  • Drizzle the remaining 30 g (2 tablespoons) olive oil over the dough. Rub the oil over the surface.
  • Sprinkle the chopped rosemary (if using) evenly over the dough.
  • Use your fingers to press straight down into the dough, creating deep dimples all over.
  • Gently stretch the dough to fill the corners of the pan, if needed.
  • Sprinkle flaky salt over the top.

Bake the Bread:

  • Bake for 25-30 minutes, until golden brown and pulling away from the sides of the pan.
  • Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack (use a large metal spatula if needed) to prevent the bottom from getting soggy.
  • Allow to cool for 10 minutes before slicing and serving.

Notes

Lukewarm Water Tip: Combine 360 g (1 ½ cups) cold water with 120 g (1/2 cup) boiling water to quickly achieve lukewarm water.
Storage: Store leftovers in an airtight container at room temperature. Focaccia is excellent for toasted paninis, breakfast sandwiches, or served alongside soups and salads.