Focaccia Bread: Your New Favorite Way to Bake Happiness

There’s something truly magical about baking bread from scratch. The aroma filling your kitchen, the satisfying texture as you knead, and finally, that glorious moment when you pull a golden, perfectly puffed loaf from the oven. Today, we’re diving headfirst into the world of Focaccia Bread – a rustic, dimpled, and impossibly delicious Italian flatbread that will transport your taste buds straight to the sun-drenched coasts of Italy. Forget complicated techniques; this recipe is all about embracing simplicity and letting time work its charm. With a crisp, olive oil-kissed crust and an incredibly airy, soft interior, this focaccia is perfect for dipping, sandwiching, or simply savoring on its own. Get ready to impress yourself and everyone lucky enough to share a slice!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Focaccia Bread Recipe

• Effortlessly Delicious: Don’t be intimidated by homemade bread! This recipe uses a no-knead-ish method, making it super approachable for beginners.
• Versatile & Customizable: A blank canvas for your favorite toppings – rosemary, olives, cherry tomatoes, garlic, or a sprinkle of flaky sea salt.
• Incredible Texture: Achieve that signature airy, bubbly interior and a perfectly golden, slightly chewy crust with minimal effort.
• Perfect for Any Occasion: Ideal as an appetizer, alongside a bowl of soup or pasta, for sandwiches, or as a delightful snack.
• Aromatic & Comforting: The smell of baking focaccia will make your home feel warm, inviting, and utterly irresistible.

What You’ll Need

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula or Danish dough whisk
• 9×13 inch baking pan (or similar size)
• Plastic wrap or a damp kitchen towel
• Measuring cups and spoons

Ingredients

• 3 ½ cups (420g) all-purpose flour
• 2 teaspoons instant dry yeast
• 2 teaspoons fine sea salt (plus more for topping)
• 1 ½ cups (360ml) warm water (around 100-110°F / 38-43°C)
• ¼ cup + 2 tablespoons (90ml) good quality extra virgin olive oil, divided
• 1-2 sprigs fresh rosemary, leaves picked and roughly chopped (optional)
• Flaky sea salt, for sprinkling

How to Make Focaccia Bread

1. Mix the Dough: In a large mixing bowl, whisk together the flour, instant yeast, and fine sea salt. Add the warm water and ¼ cup of the olive oil. Using a rubber spatula or Danish dough whisk, mix until a shaggy, sticky dough forms and no dry streaks of flour remain. Do not overmix – a few lumps are fine.
2. First Proof (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1-2 hours, or until doubled in size and very bubbly. For even better flavor and texture, you can cold-proof it in the refrigerator overnight (8-24 hours).
3. Prepare the Pan: Once the dough has risen, generously drizzle the remaining 2 tablespoons of olive oil into your 9×13 inch baking pan. This is crucial for a crispy bottom!
4. Transfer the Dough: Gently scrape the risen Focaccia Bread dough into the prepared pan. Using oiled hands, gently stretch the dough to fill the pan, being careful not to deflate it too much. If it resists, let it rest for 10 minutes, then stretch again.
5. Second Proof: Cover the pan loosely with plastic wrap or a damp towel and let it rise again in a warm spot for another 30-45 minutes, or until noticeably puffy. Preheat your oven to 425°F (220°C) during the last 15 minutes of this proof.
6. Dimple and Top: Once the dough is puffy, remove the cover. Generously oil your fingertips and gently press them all over the surface of the dough, creating deep dimples. Drizzle a little more olive oil over the dimpled surface. Sprinkle with chopped rosemary and flaky sea salt. This is where your Italian flatbread truly comes alive!
7. Bake: Bake for 20-30 minutes, or until golden brown on top and the edges are crispy. If it’s browning too quickly, you can loosely tent it with foil.
8. Cool and Serve: Once baked, immediately transfer the focaccia from the pan to a wire rack to cool slightly. This prevents the bottom from getting soggy. Serve warm and enjoy!

Fun Twists & Serving Ideas

This Focaccia Bread is incredibly versatile! For fun twists, try pressing halved cherry tomatoes, sliced olives, caramelized onions, or thinly sliced garlic cloves into the dimples before baking. A sprinkle of grated Parmesan cheese or a mix of dried Italian herbs would also be fantastic. Serve it alongside a hearty minestrone soup, with a vibrant antipasto platter, or as the base for the most epic sandwich you’ve ever made. It’s also glorious simply torn and dipped in balsamic vinegar and more high-quality olive oil. Leftovers (if there are any!) make amazing croutons or bruschetta.

FAQs About Focaccia Bread

• Q: Can I make the dough ahead of time?
  A: Absolutely! For enhanced flavor, you can refrigerate the dough for the first proof (step 2) for up to 24 hours. Just let it come to room temperature for about an hour before proceeding to step 3.
• Q: Why is my focaccia dense and not airy?
  A: This usually means the dough didn’t proof long enough or the yeast wasn’t active. Ensure your water isn’t too hot (killing the yeast) or too cold (slowing it down), and give the dough ample time to rise in a warm spot.
• Q: What kind of olive oil should I use?
  A: Use a good quality extra virgin olive oil, both in the dough and for drizzling. It significantly contributes to the flavor and texture of the focaccia.
• Q: How do I store leftover focaccia?
  A: Store cooled focaccia in an airtight container or wrapped in foil at room temperature for up to 2-3 days. You can also freeze slices, tightly wrapped, for up to a month. Reheat briefly in a toaster oven or regular oven for best results.

What Our Readers Are Saying

• Maria P. ⭐️⭐️⭐️⭐️⭐️
  “This recipe is a game changer! I’ve always been intimidated by bread, but this Focaccia Bread was so easy and turned out absolutely perfect. My family devoured it in minutes. The crust was divine!”
• Chef Dave ⭐️⭐️⭐️⭐️⭐️
  “As a professional baker, I appreciate the simplicity and robust flavor profile of this recipe. It’s truly a no-fail Italian flatbread that produces consistently excellent results. The cold proof option is a fantastic tip for depth of flavor.”
• Sarah K. ⭐️⭐️⭐️⭐️
  “I made this for a dinner party and it was a huge hit! The only reason I didn’t give 5 stars is because my oven runs a bit hot, so I had to adjust the baking time. But the end result was gorgeous and delicious!”

There you have it – your new go-to recipe for homemade Focaccia Bread! This humble bread holds a special place in my heart, reminding me of shared meals and simple pleasures. It’s an act of love, truly. So roll up your sleeves, embrace the process, and prepare to be amazed by the incredible aroma and taste of your very own golden, dimpled masterpiece. Happy baking!

Recipe Note

Prep time includes active mixing and a portion of the first rise. Total time includes full proofing. Adjust baking time based on your oven.