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
I made this and it turned out amazing! I’m just wondering if I use a larger pan (such as a cookie sheet) to make the focaccia thinner, would the baking time be less?
Hi Terry. Yes, if it’s thinner, it will bake faster.
This came out perfect! My boys devoured it. I’ll be making this often.
I’m gonna try one with mixed berries for a dessert tonight
Sounds delicious! So glad you love this recipe!
Soooo tasty and very easy, for a bread recipe. We had no leftover. First focaccia to make. Superb! Will make again.
First focaccia I ever made. Turned out terrific. Your topping was outstanding. This recipe is a keeper. Had it with tomato basil soup.
Really great recipe. Made it to have with New England Clam Chowder.
I made the half recipe and used my cast iron skillett. Wow, it is so good, and so easy. The dough was very shaggy looking at first but after the first rise, it started to look like yours Natasha! I’m so glad I found your blog and youtube channel. My family is Ukranian and your recipes are very close to ours, but with more ease! Thanks! I always start on your site when doing a new recipe search. We have loved them all.
This is sick!!!!!!!!!!!!! topped it with roasted olives and tomatoes and shallots. It feels like biting into a cloud!
That’s just awesome! Thank you for sharing your wonderful review!
Can I leave it in the refrigerator overnight after putting it in the pan?
Hi Nancy, 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!
I would like to add Parmesan cheese. How much should I use and should it be added to the other toppings or sprinkled?
I would use them as toppings!
Wow! I added fresh mozzarella to the top and this was amazing! I just used Italian seasoning and the flavor was wonderful!
Sounds wonderful!
So tasty! I will definitely make this focaccia again! And it is also easy to make.
I have made this recipe numerous times and I will never use another focaccia recipe. Turns out perfect every time, there is no need to wait overnight for some good focaccia!
That’s so great! It sounds like you have a new favorite, Anika!
Recipe is great, my bread stuck to the bottom of pan and it was difficult to take it out as soon as it came out oven as directed in the video. Next time will use more oil. I baked at 400 for 20 mins and then 425 for next 5. do you recommend baking at 425 for 25 mins? what can I do to avoid bread sticking the bottom of pan?
Hi! 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. You could also use a little more oil if needed.
Lastly, make sure the oven is fully preheated before putting the bread into the oven.
Hi Natascha!
I love the recipe because is so easy and tastes delicious. I’ve already done it three times. The first time bread came out perfect, but now it’s sticking to the pan. Any recommendation ?
Thanks
Hi Cynthia! 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. You could also use a little more oil if needed.
Lastly, make sure the oven is fully preheated before putting the bread into the oven.
I make this recipe a couple of times a month to gift to family. They love it! It’s also my go to to take to parties or BBQs. Super easy recipe that turns out great every time!
That’s just awesome! Thank you for sharing your wonderful review, Purvi!
I made this recipe today, actually 2 loaves! Both went into the oven at the same and the results were amazing!! My daughter came home from work and we could have demolished the one loaf ourselves, but we stopped, thankfully. The bread was not dense but light which I love! So delicious too! Thank you for the recipe! I have found my go to foccacia recipe, I can now delete all the ones I’ve saved all these years!
I can’t rate it because I haven’t baked it yet. The dough is rising in the 9×13 pan right now. I tested this recipe specifically for sandwich bread. I have done something terribly wrong because one side is too flat. I don’t know how I made the error or at what stage. That side will be for eating but never for a sandwich since not high enough. Can you please advise what I may have done wrong?
Hi Rochelle, its hard to say what caused that without being there. Was one side of the pan possible sitting in a warmer spot than the other? Near a stove or warm dishwasher? I wish I could be more helpful, but I do recommend reviewing all the steps and watching again to ensure there were no changes made to the process or ingredients.
i just wanted to say this is the best, quickest, and easiest focaccia recipe i’ve ever made. i usually avoid making bread but i had a craving and this was super simple. i’m definitely going to make it again.
This recipe is amazing! I have made it twice this week and everyone agrees its the best focaccia they have ever had! Thx!
Joe
That’s just awesome! Thank you for sharing your wonderful review, Joe!
I want to make this, it looks so good but all I have is a 9×13 glass baking dish. Will that work?
Hi Cindy, 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.