Nothing compares to fresh, homemade focaccia. This Italian favorite, with a golden, crisp exterior and a soft, pillowy interior, pairs beautifully with soups and salads or serves as a flavorful sandwich base.
The great news: focaccia is straightforward to make. With a few basic ingredients and some patience, you can bake a bakery-quality loaf that fills your kitchen with an irresistible aroma.
Follow this clear, step-by-step guide to make the best focaccia from scratch.
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Why You’ll Love This Focaccia Recipe
This focaccia delivers everything you want from homemade bread: simple technique, no special equipment required, and a delightful contrast of textures — crisp outside, tender and airy inside. It’s extremely versatile and easy to customize.
Use herbs, cheese, olives, or roasted vegetables to change the flavor profile. It works for entertaining or everyday meals and is perfect as an appetizer, side, or a snack on its own.
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Ingredients
Gather the ingredients below to make a simple, flavorful focaccia:
Dough:
- 4 cups (500g) all-purpose flour
- 2 teaspoons salt (sea salt flakes recommended)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 3/4 cups (415ml) warm water
- 1 tablespoon honey
- 1/4 cup (60ml) olive oil, plus extra for drizzling
Try These Toppings
- 2 tablespoons olive oil for brushing
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary (or dried)
- Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onions
Step-by-Step Instructions
Step 1: Activate the Yeast
Combine warm water, honey, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy — this confirms the yeast is active.
Step 2: Mix the Dough
In a large bowl, whisk together flour and salt. Make a well in the center and add the activated yeast mixture and 1/4 cup olive oil. Stir until a sticky dough forms. Use a wooden spoon or a stand mixer with a dough hook.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 5–6 minutes.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
Step 5: Prepare the Baking Pan
Generously oil a 9×13-inch baking dish or sheet pan. Transfer the risen dough to the pan and gently stretch it to fit. Let it rest 30 minutes to puff up slightly.
Step 6: Create the Signature Dimples
Preheat the oven to 425°F (220°C). Using your fingertips, press deep dimples all over the dough; these pockets hold the olive oil and give focaccia its characteristic texture.
Step 7: Add Toppings
Brush the surface with 2 tablespoons olive oil, then sprinkle flaky sea salt and rosemary. Add optional toppings such as cherry tomatoes, olives, or caramelized onions for extra flavor.
Step 8: Bake to Perfection
Bake in the preheated oven 20–25 minutes, until the top is golden and the edges are crisp. The focaccia should have an even golden-brown color.
Step 9: Cool and Serve
Allow the focaccia to cool at least 10 minutes before slicing. Drizzle with a little more olive oil if desired and serve warm or at room temperature.
Tips for the Best Focaccia
High-quality olive oil makes a noticeable difference in flavor and crust, so choose a good extra virgin olive oil when possible. Allowing the dough a slow rise, including an optional overnight rest in the refrigerator, deepens flavor and improves texture.
Be creative with toppings — sun-dried tomatoes, feta, pesto swirls, or caramelized onions all work beautifully. Store leftover focaccia in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Reheat briefly in the oven to refresh its texture.
Serving Suggestions for Focaccia
Focaccia pairs wonderfully with warm soups like tomato, minestrone, or butternut squash. Slice it horizontally for sandwiches or use it for panini. For a simple presentation, offer a small dish of olive oil and balsamic vinegar for dipping.
Shop This Recipe
Here are some recommended tools and ingredients to help you achieve consistent results:
- Heavy-duty half sheet or nonstick baking sheet for even browning
- High-quality extra virgin olive oil for flavor
- Flaky sea salt flakes for finishing
- A roomy dough proofing container or bowl with a lid for rising
- A silicone basting brush to spread oil evenly
Easy Homemade Focaccia Bread Recipe
- Author: Tomi
- Prep Time: 2 hours
- Cook Time: 25-30 minutes
- Total Time: 2.5 hours
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This focaccia is easy to make and produces a perfect balance of crisp crust and airy crumb. It’s forgiving, adaptable, and ideal for pairing with many dishes.
Ingredients
Dough:
- 4 cups (500g) all-purpose flour
- 2 teaspoons salt (sea salt flakes recommended)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 3/4 cups (415ml) warm water
- 1 tablespoon honey
- 1/4 cup (60ml) olive oil, plus more for drizzling
Try These Toppings
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary (or dried)
- Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onion
Instructions
Activate the Yeast
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit 5–10 minutes until foamy.
Mix the Dough
Whisk flour and salt in a large bowl. Make a well, add the activated yeast mixture and 1/4 cup olive oil, and stir until a sticky dough forms. Use a stand mixer with a dough hook if preferred.
Knead the Dough
Knead on a floured surface for 8–10 minutes until smooth and elastic. If using a mixer, knead 5–6 minutes on medium speed.
First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
Prepare the Baking Pan
Drizzle olive oil into a 9×13-inch pan. Transfer the risen dough and gently stretch to fit. Let rest 30 minutes to puff up.
Create the Signature Dimples
Preheat oven to 425°F (220°C). Use your fingers to press deep dimples across the dough to trap olive oil and form the classic texture.
Notes
For the best crust and flavor, use a good extra virgin olive oil. Allowing a slow or overnight rise in the refrigerator develops better flavor and texture.
Experiment with toppings — sun-dried tomatoes, feta, pesto, or caramelized onions are all excellent choices. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat in the oven to refresh.