Homemade Focaccia - Deliciously soft focaccia bread recipe. Perfect to serve on a charcuterie board or made into sandwiches or with a main meal. So easy to make!
Looking for more bread recipes? Be sure not to miss our Garlic Breadsticks recipe. It's super delish.
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What Is Focaccia
Focaccia is an olive oil enriched, leavened bread that is spread out flat. Once risen, the baker uses the fingers to poke little wells into the risen dough. Olive oil is then spread all over the dough and left to pool into the little wells. After the final rise, the focaccia is baked to golden perfection and topped with a little more olive oil. It is a delight to make and often the star of the meal.
Secret to this Recipe...not to overwork the dough. Focaccia dough is a loose and slightly wet dough that barely sticks to the fingers.
Here's What You Need
All you need to make this tasty focaccia recipe is a few pantry staples.
How to Make It
- Proof Yeast.
2. Make Dough.
3. Knead Dough. Knead dough until it's smooth but a bit sticky to the touch.
4. First Rise. Let rise at room temperature until dough has doubled in size.
5. Second Rise. Using your fingers, push dough out gently to cover the shape of the pan. Prepare the emulsion while you wait.
6. Prepare Olive Oil Emulsion. Put extra virgin olive oil and water into a jar with a tight fitting lid and shake it until the oil and water hold together in an emulsion.
7. Prepare Dough. Gently poke holes or wells with your fingers all over the dough. Brush the olive oil emulsion all over the risen dough, allowing it to pool in the wells. Sprinkle with kosher salt. Add any additional toppings at this point.
8. Bake for 15 Minutes.
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9. Final Steps. When focaccia has finished baking, pour an additional tablespoon or two of extra virgin olive oil over the top.
10. Serve. Cut the focaccia into pieces and serve warm.
Recipe FAQS
Focaccia is an olive oil enriched, leavened bread that is thicker than pizza. It has a slightly crispy crust and a soft, tender crumb. It is often used for appetizers, sandwiches, and sides to serve with anything you can imagine. Sometimes toppings are used in a very artistic presentation. But it is the delicious taste of focaccia that always steals the show.
Tasty Focaccia Toppings
While always delicious tasting, focaccia toppings are sometimes arranged in the most artistic and beautiful manner. So, don't be afraid to get creative with your artistic expression.
- Rosemary
- Sage
- Olives
- Tomatoes
- Onions
- Garlic
Serving Suggestions
Focaccia is best served warm, right out of the oven and can be used for appetizers, charcuterie boards, sandwiches, or with a main meal.
In Liguria, Italy, where it originated, freshly baked focaccia is often served for aperitivo along with some meats and cheeses, and a cocktail, of course.
In our house, we always love a good hot pastrami and provolone sandwich on focaccia. It's amazing!
Storage and Freezing
Store leftover focaccia in an airtight container at room temperature for up to 2 days. However, it doesn't freeze all that well, as the moisture and salt will soften and change the crust to an undesirable texture. So, its best to serve focaccia fresh.
There you have it. It's as easy as that! We hope you enjoy our super simple, super tasty recipe for focaccia bread. Try it and let us know how you like it. We'd love to hear from you.
xo ~ Seanna
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📖 Recipe
Homemade Focaccia Bread Recipe
Equipment
Ingredients
Focaccia Dough Ingredients
- 1 cup tepid water 95-105°F
- 1 package 2 ¼ teaspoon instant yeast
- ¼ teaspoon sugar to bloom active dry yeast, skip if using instant
- 1 ½ teaspoon and ⅛ cup extra virgin olive oil divided
- 2 ½ cups bread flour
- ½ teaspoon salt
- 1 teaspoon course kosher salt reserved to sprinkle on top
Salt Water Brine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- ⅛ teaspoon salt
Instructions
Make the Dough
- Proof the Yeast (If Needed).Using active dry yeast? In a large bowl or stand mixer, combine the warm water (95–105°F), yeast, and sugar. After 5 to 10 minutes, the top should look foamy. That means the yeast is active and ready to go.Using instant or quick-rise yeast? Skip this step - you’ll add it straight to the flour in the next one.
- Mix the Dough (By Hand).If using instant yeast: In a large bowl, whisk together the flour, salt, and instant yeast.If using active dry yeast: Stir the proofed yeast mixture into the remaining water, then pour it into the bowl with the flour and salt.Mix everything together until a sticky dough forms. It won’t look smooth, and that’s ok. Just make sure all the flour is fully incorporated and there are no dry spots.✨ The focaccia bread dough should be soft and a little tacky. If it feels dry or stiff, work in 1 to 2 tablespoons of water to loosen it up.
- Stretch & Fold (No Kneading Required).Cover the bowl and let it rest for 15 minutes. Then, with oiled fingers, gently stretch one side of the dough up and fold it over toward the center. Rotate the bowl and repeat. Do this 3-4 times to build structure.Let it rest another 15 minutes, then repeat these movements once or twice. Each time, the dough will get smoother and more elastic. Cover and let it rise.✨ You’ll know it’s ready when the dough pulls away from the sides of the bowl and feels soft & stretchy, and a little sticky when you touch it.
- Fermentation (First Rise, 90 Minutes).Generously oil a half sheet pan or cast iron skillet with extra virgin olive oil. Transfer the dough to the pan. Cover it with an upside-down mixing bowl or plastic tub, anything that won’t touch the dough and risk deflating it, and let it rise until doubled in size (~90 minutes).✨ This slow rise helps develop flavor and that beautiful airy texture.Optional Overnight Dough (Cold Ferment)Want to make it ahead? After mixing and folding, cover the bowl and refrigerate the dough overnight (up to 24 hours).The next day, transfer it to a well-oiled pan and let it rest at room temperature for 1-2 hours, until it has risen. Then proceed with the recipe.
Shape the Dough and Let it Rise Again
- Shape the Dough. (Stretch & Fold)Once the dough has doubled in size, gently stretch the dough to cover the pan.
- Step 6. Prepare the Dough (Dimple, Pour, Sprinkle).✨When to dimple: Do this now, before the second rise. Dimpling now helps trap the olive oil and keeps the dough from deflating later.How to dimple: With oiled fingertips, gently press into the dough to make those signature little wells. No need to press too deep. You don’t want to make holes that poke through the dough, just little wells.Make the brine: In a small container, combine olive oil, a splash of water, and a pinch of salt. Shake or stir to mix.Pour + Top: Gently pour the brine over the dough, letting it pool into the dimples. Sprinkle kosher salt (or flaky salt) evenly over the top. Add any other additional toppings now.
- Proof the Dough (Second Rise, 45 Minutes).Cover the pan and let the dough rise again for 45 minutes. ✨ While you wait: If using a baking stone, place it in the lower third of your oven.
Preheat the oven to 450°F.
- Bake. Bake for 15 minutes. If it looks like it’s browning unevenly, rotate the pan and bake for 5 more minutes, until it’s lightly golden brown.
- Final Steps. Final Steps. Remove the focaccia from the oven and set it on a cooling rack.While it’s still warm, brush on another tablespoon or two of olive oil over the top.
- Serve. Homemade focaccia bread is best served warm on the day it’s made.
Notes
- Use High Hydration for Airy Crumb. The key to that signature bubbly focaccia texture is hydration. This recipe uses 80% hydration, which creates a light, airy interior. It’s what gives focaccia its soft crumb and crisp, golden crust.
- Go for a Long, Slow Rise. For even better flavor and texture, let the dough rise slowly in the fridge overnight. That cold ferment gives it bigger air bubbles and a deeper, more developed flavor.
- Handle the Dough Gently. Be gentle when shaping and dimpling. Those air bubbles make the focaccia light and airy, and you don’t want to press them out and deflate the focaccia.
- Bake at High Heat. Focaccia bakes best at a high temperature. We recommend 450°F, which helps the dough puff up quickly and develop a crispy, golden crust.
- Check your yeast! Whether you’re using instant or active dry, make sure it’s fresh. Old yeast won’t rise like it should, and flat focaccia is so disappointing!
- For Extra Crispiness. Want an even crispier crust? Bake your focaccia in a cast iron pan or on a preheated baking stone. The extra heat from the bottom adds a great crunch.
Nutrition
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Laura says
I love focaccia bread. This recipe is so simple to make. Thanks for sharing!
Seanna says
Thank you Laura! I really appreciate it!
Russ B says
This is awesome focaccia! Pro tip: Use with warm pastrami and provolone sandwiches!! Coming soon to Seanna's Kitchen??
Seanna says
Thank you! I'll get our Pastrami Sandwich on Focaccia recipe out there soon.