Homemade Focaccia Bread is easier than you think, with no overnight rise required. This recipe makes classic focaccia with golden dimples, a crisp, chewy crust, and an airy, soft center. I love it with garlic and rosemary, but once you learn the simple method, you can try all kinds of toppings. P.S. You don’t have to wait overnight.
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Helpful Reader Review
“Excellent and very easy recipe! So delicious and crisp crust and soft, fluffy insides! Made again today! Thank you for the perfect instructions.” – Sarah ★★★★★
Focaccia Bread Video
There’s nothing like freshly baked Focaccia bread coming out of the oven, and I can hardly wait for it to cool enough to enjoy a big hunk of it dipped in olive oil. This recipe was inspired by my favorite Chicken Bacon Avocado Sandwich on Focaccia.
Focaccia Bread
Focaccia (pronounced fuh-kaa-chuh) is a classic Italian bread. The name focaccia is derived from the Roman “panis focacius,” which means “hearth bread,” indicating that it was originally baked in coals back in Roman times. It’s considered a flatbread, with a texture similar to pizza dough. It’s baked with a generous amount of olive oil in the pan, which creates a crisp edge.
I love homemade bread recipes like Sourdough Bread, Soft Dinner Rolls, Biscuits, and Banana Bread, because there’s nothing like the aroma of freshly baked bread, and Focaccia is about to become your new favorite.
Italian Focaccia Bread Ingredients
The key to making great Italian focaccia bread is using a generous amount of extra virgin olive oil which creates a crispy and flavorful crust.
- Flour– use all-purpose flour or bread flour for focaccia. Be sure to measure flour correctly.
- Yeast – get one packet (7 grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.
- Honey – helps activate the yeast and balances flavor
- Salt – I use fine sea salt for the dough and sprinkle kosher salt over the top
- Water – use filtered warm water (105˚-115˚F)
Classic Focaccia Topping
- Olive oil – extra virgin olive oil works best here for flavor. This makes the crust so crisp
- Water – helps to thin the topping so it is easy to coat the dough
- Garlic, rosemary, sea salt – add unbelievable flavor – see more variation ideas below. We also sprinkle the top of the dough with kosher salt.
How to Make Focaccia Bread
Focaccia bread is so simple to make at home in just a few steps and minimal rise time. Watch my video tutorial to see my easy process.
- Proof Yeast – Combine water, honey, and yeast and let sit for 7-10 minutes until foamy to ensure yeast is active.
- Make the Dough – Combine flour and salt, then mix in the yeast mixture with a wooden spoon until a moist mass of dough forms without streaks of flour. Add 1 Tbsp olive oil and mix it in with your hands. Cover and rest for 30 minutes.
- Make the Topping – While the dough is proofing, combine the topping ingredients in a dish so the oil gets infused with wonderful garlic and rosemary flavor, which soaks into the dimples.
- Develop Gluten – After the 30-minute rest, the dough should look puffed. Dip your hands in water to prevent sticking. Gently pull one side of the dough up without tearing it, then fold it over itself. Turn the bowl and repeat on all four sides. Cover and let the dough rest for 30 minutes, then repeat the stretch-and-fold process 3 more times, for a total of 4 sets. See the video tutorial for a demonstration.
Pro Tip:
When handling moist dough, dip your hands in water to keep the dough from sticking.
Shaping Italian Focaccia Bread
- Mold to the Pan – after the fourth stretch and fold, immediately transfer it to a 9×13 non-stick pan coated with 1/4 cup olive oil. Turn the dough and gently stretch to the edges. If it is difficult to stretch, rest for 15 minutes and try again, then cover and rest for 45-60 minutes.
- Dimples – dip fingers in water and poke fingertips into dough going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
- Add Toppings and Bake – Re-whisk topping then drizzle it evenly over the top of the dough. Bake at 450˚F for 22-25 minutes until golden brown. I aim for 25 minutes for a crisp crust. Immediately transfer the bread to a wire rack and rest for 10 minutes before slicing.
What Should Focaccia Dough Look Like?
Focaccia dough should be soft, sticky, and wetter than regular bread dough. Avoid adding extra flour, which can make it dense. After the stretch-and-folds, the dough will become smoother and easier to handle. If it sticks, lightly wet your hands.
Why Didn’t My Focaccia Bread Rise?
Check that your water is 105-115˚F and your yeast is fresh. If the yeast doesn’t foam in the first step, start over with fresh yeast. Too much flour can also make focaccia dense, so measure flour correctly.
What Type of Pan is Best for Focaccia Bread?
A non-stick 9×13″ metal cake pan works best for crisp edges and a thick, sandwich-friendly focaccia. For thinner focaccia or focaccia pizza, use a jelly roll pan. For skillet focaccia, halve the recipe and bake it in a 9-10″ cast iron skillet or cake pan.
How to Serve Focaccia
Here are a few of my favorite ways to enjoy this classic Italian Focaccia:
- Side Dish – serve focaccia like you would dinner rolls. We love to pair it with Zuppa Toscana or Italian Wedding Soup.
- Sandwich Bread – It makes the best-ever BLT Sandwich, and Chicken Club Sandwiches, or Italian Sandwiches
- With a Dipping Sauce – you’ll love this restaurant-style bread dip: In a small dish, combine equal parts extra virgin olive oil and balsamic vinegar with a sprinkle of black pepper.
I hope you’re inspired to make homemade Focaccia bread. It will make you feel like a pro baker and it’s so simple with very little active time. P.S. What is your favorite topping for focaccia? Tell us in the comments!
Focaccia Bread
Ingredients
Focaccia Dough Ingredients:
- 1 1/2 cups warm water, 105-115 F
- 1 tsp honey
- 7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
- 3 3/4 cups all-purpose flour, or bread flour, measured correctly
- 1 1/2 tsp fine sea salt
- 1/4 cup + 1 Tbsp extra virgin olive oil , divided (for the dough and pan)
For the Topping:
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp fresh rosemary, finely chopped from 2 sprigs
- 1 tsp kosher salt or flaky salt, to sprinkle the top
Instructions
- Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in yeast and proof for 7-10 minutes or until the surface is foamy.
- Make the Dough: In a large mixing bowl, whisk together flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms. Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes, until visibly puffed.
- Make the Topping: In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, minced garlic, rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside
- Develop Gluten: Once dough is rested, use the stretch and fold method to develop gluten strands (see video for a demonstration). Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
- Mold to the Pan: Pour 1/4 cup extra virgin olive oil into a NON-STICK 9×13 baking pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges. Cover and proof 45-60 minutes until well risen and puffy.
- Create Dimples: Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, like pushing keys on a piano. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
- Add Toppings and Bake: Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for 22-25 minutes until golden brown (we prefer 25 minutes for a crisp edge). Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing. Cut into squares to serve or slice lengthwise for sandwiches.
Notes
- Room Temperature: Do not refrigerate bread, as it can dry it out. Once it’s cooled, cover with plastic wrap and store at room temperature for 2-3 days.
- Freezing: Once cooled, wrap focaccia in several layers of plastic wrap and freeze for 2 months. Freeze the bread the same day it’s made, and it will taste fresh when thawed.
- To Reheat: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen. To reheat, bake in the oven at 350˚F for 8 minutes or air fry at 350˚F for 3-4 minutes until warmed through.
Nutrition Per Serving
Filed Under
More Bread Recipes
If you love this Focaccia bread, then you won’t want to miss these bread recipes.
- Crusty French Bread
- Dutch Oven Bread
- No-Knead Bread Recipe
- Chocolate Chip Banana Bread
- Sourdough Bread
- Homemade English Muffins
- Sourdough Dinner Rolls
Hi, I have been wanting to use this recipe, but I was wondering if you can use regular active dry yeast? If so, how long do I wait, in between folding and after?
Hi Katya! I don’t have instructions for that. The right yeast is key to making this bread in about 4 hours from start to finish. That is why we are using rapid rise.
OMG this recipe is so delicious! I’ve been wanting to make focaccia for the longest time but I’ve always been afraid and intimidated. After seeing your recipe and watching your video I decided to give it a try. I made it for the first time last week. I ate half of it by myself. And now as I write I have two pans in the oven. I can’t get enough! You made it so easy Natasha. Thank you, thank you,thank you.
You’re so welcome, Dee. I’m happy to hear that it was a success!
I spray my plastic with pam so that it won’t stick. This works well for me with all my bread bakings!
This is so amazing! I’ve probably made this four times now, currently on my fifth time. Thank you for a fantastic recipe!
Quick question: Would this recipe work for a bread pan of I halved the measurements?
I’m so glad you loved this recipe, Elani! This is definitely one of those recipes where you can stop making it once you try it! Thankfully the Focaccia bread is generally versatile, so with a couple adjustments I bet it would work great in a bread pan. I hope you love it in a bread pan, and please share your outcome once you test it out.
I love this recipe.
The one issue I’m having is after covering the dough for the last 60 rise, when I take the plastic wrap off , the dough defeats too much because the plastic wrap sticks to it.
Should I cover it with just a towel so it won’t stick?
Hi Mrs Mary Beth, I personally haven’t had that happen, but it deflating likely has to do with over proofing or under kneading, its hard to say of course without being there, since temperature fluctuations, ingredient issues, or inadequate gluten could also be the cause. I wish I could be more helpful.
I tried making this and followed it exactly but after stretching and then baking it did not puff up . I ended up using a glass pyrex dish. Tasted it and it tastes good just not fluffy and soft. Also I was using gluten free flour.
Hi Colleen, the gluten free flour was likely the culprit here. I wish I could say more on what caused it, but without being there and seeing your process its hard to say. I recommend trying it as written the first time around before making any substitutions since baking is such a science especially since this recipe relies on the developing gluten through stretching.
This is so easy to make and delicious. I used a glass 9×13 and it stuck a little so I would say spread the oil up along the sides. I wonder if parchment would have helped?
I added green olives on top and then drizzled the oil mix over. My family loved it and the dipping sause. I’m looking forward to making a sandwich with it! Next time I plan on putting caramelized onions and tomato slices on top before baking. Thank you Natasha. It is so good and easy!
That sounds delicious, Claudia! Thanks for sharing!
The best focaccia I’ve ever made! It was fluffy, crispy and very flavorful! Will definitely be making this again!!
So glad you loved it, Tanya!
Do you have to stretch the bread for gluten or can you skip this.
Hi Sharon, the texture won’t be the same if the dough is not stretch. It is an important step in this recipe.
Best focaccia EVER! Made as written only doubled the garlic, because… garlic. It’s AMAZING!!!
So glad you loved it, Crystal!
Can you use a ceramic or glass baking dish?
Does it have to be a metal non-stick baking dish?
I can’t wait to try this!!
Hi Barbara! Glass and ceramic pans tend to distribute heat differently. Metal pans are known to conduct heat efficiently, giving the best results to the overall product. Glass pans are also more fragile than metal pans, sudden temperature changes can cause it to crack. If you’re using a glass or ceramic pan, you may need to make some adjustments to temperature and time.
oh man…it looks amazing….one thing…..the oil on the bottom of the pan leaked all over the oven and smoked my house out…maybe put a bigger cookie sheet on the bottom rack.
Thank you so much for this recipe! I made it last night and it turned out perfect (mostly). My family loved it. The only little problem I had was that I had a difficult time getting the bread out of the pan. I wonder if I should have added more EVOO in the pan as it did not slide out as easily as yours did in the video. Any suggestions? Thanks!
Hi Maryanne, it is critical to use a non-stick pan and make sure to use the correct amount of oil which definitely helps to prevent sticking. Lastly, make sure the oven is fully preheated before putting the bread into the oven.
Delicious! So easy to make, was a hit with the whole family. Thank you!
That is the best when the family loves what we moms make. That’s so great, Sarah!
This is fabulous. My first time making focaccia and it will certainly not be the last! Thanks Natasha.
You’re welcome! I’m so happy you enjoyed it, Sari!
Hi Natasha,
any tips for making either the dough or bread ahead of time?
thanks
Hi Sara! See my “make-ahead” notes above for tips on making the bread ahead of time.
If you want to make just the dough, here is what one of my readers said, “I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.” I hope this is helpful!
Reply
Hi Natasha,
I have tried many focaccia recipes, but they always did not turn out right! This recipe is the best of every single focaccia recipe I have tried and has awesome straightforward directions. My family loves it and I always make it for the holidays.
Could you make more bread on your website?
Thanks for all you do and for making baking and cooking feel so easy now!
Great to hear that you love our recipe! I’ll try to add more bread recipes but you can also check my existing bread recipes here.
Wowww! This bread turned out soooo good! Planned to freeze it for Thanksgiving but my husband and son were around when it came out of the oven so…I’ll be making another loaf tonight. It was so beautiful, crispy, fluffy, flavorful, etc. and I can’t believe “I” made it. Thank you, Natasha!
You’re very welcome, Jaclyn! thank you for trying my recipe!
I have made this several times. Easy to follow recipe, just time consuming. The focaccia never lasts more than a few hours after I pull it out of the oven
Have you ever tried using a Danish dough whisk? Those things are amazing for bringing together things like bread dough or cookie dough with little to no effort.
Thank you so much for sharing that with me!