Focaccia Bread Recipe
Light, fluffy, and golden brown, this focaccia bread recipe is a must-try for bread lovers and home bakers alike. Its signature dimpled crust begs for toppings like rosemary and sea salt.
The focaccia bread recipe delivers a perfect balance between a chewy crumb and a crispy crust. With minimal ingredients and hands-on time, it’s an approachable bake that yields bakery-quality results.
What You’ll Need for This Focaccia Bread
All-purpose flour – The structure and heart of the focaccia, providing its soft interior and slight chew.
Warm water – Activates the yeast and hydrates the flour, starting the fermentation that gives focaccia its airy texture.
Active dry yeast – Helps the dough rise beautifully, resulting in that pillowy softness inside.
Cane sugar – Just a touch to feed the yeast and encourage a good rise.
Sea salt – Enhances flavor throughout the dough and on top, balancing the rich olive oil.
Extra-virgin olive oil – Soaks into the crust, delivering that golden, crispy finish and deep flavor.
Flaky sea salt & fresh rosemary (optional) – For classic focaccia flair, these toppings add savory crunch and aromatic depth.
How to Make Focaccia Bread – A Simple Overview
Start by blooming the yeast in warm water with sugar, then add flour and salt to form a sticky dough. Mix until smooth and elastic.
Let the dough rise in an oiled bowl until doubled. Then, fold it gently and transfer to a generously oiled pan, spreading it to the edges.
After a second rise, use your fingers to dimple the dough, then drizzle with olive oil and top with sea salt and rosemary. Bake until puffed and deeply golden.
Tips & Flavor Twists for Your Focaccia Game
To really maximize flavor, let the dough rest in the fridge overnight before baking—this slow fermentation brings out its nutty, tangy depth. Don’t skimp on the olive oil either; it’s what gives focaccia its irresistible crust and signature richness.
Looking to mix it up? Swap rosemary for thinly sliced red onions, cherry tomatoes, kalamata olives, or even roasted garlic cloves. For a sweet-savory twist, try topping with grapes and a sprinkle of sugar before baking—surprisingly delicious!
Keep in mind that the dough will be sticky—that’s a good sign. Oil your hands before shaping to make handling easier and avoid deflating the air bubbles.
Storing Focaccia Bread Without Losing That Perfect Crus
Focaccia is best fresh, but it can be stored at room temperature in an airtight container for up to two days. Reheat in a hot oven for a few minutes to revive the crisp edges.
To freeze, wrap individual squares tightly and store them in a freezer-safe bag for up to two months. Thaw at room temperature, then warm in the oven to bring back its golden glory.
Focaccia Bread Recipe
Ingredients
- 2 teaspoons sea salt
- 1 ¼-ounce package active dry yeast (2¼ teaspoons)
- 500 grams all-purpose flour approximately 4 cups
- 2 teaspoons cane sugar
- 1¾ cups warm water between 105°F and 115°F
- 6 tablespoons extra-virgin olive oil plus extra for handling
- Chopped fresh rosemary optional, for garnish
- Flaky sea salt optional, for topping
Instructions
- Combine warm water and cane sugar in the bowl of a stand mixer fitted with the dough hook. Sprinkle in the yeast and stir once more. Let the mixture sit for approximately 5 minutes, until the surface becomes foamy. If no foam appears, discard and start anew with fresh yeast.
- Incorporate the flour and sea salt into the yeast mixture. Begin mixing on low until a coarse dough forms, then increase the speed to medium and continue kneading for 5 minutes. The dough should become soft, sticky, and elastic, clinging slightly to the sides of the bowl.
- Coat a large bowl with 2 tablespoons of olive oil. Using a spatula, transfer the dough from the mixer to the oiled bowl—handling by hand is not advised due to its stickiness. Gently spread any oil that pools along the bowl’s edge over the top of the dough. Cover with a damp cloth or plastic wrap and let it rest until doubled in size, about 1 to 1½ hours.
- Grease a 9×13-inch baking dish with another 2 tablespoons of olive oil. Lightly oil your hands, then uncover the dough and fold it inward from the edges using your fingertips, working around the bowl to shape it into a rough ball.
- Place the dough into the oiled pan and turn it gently to coat. Press it out toward the edges; if it contracts, allow it to rest before pressing again. Cover the dish and leave the dough to rise for 45 minutes or until it has doubled. Preheat the oven to 425°F after 30 minutes of this rise.
- Once risen, uncover the dough. Drizzle the final 2 tablespoons of olive oil across its surface. Rub oil onto your fingers, then dimple the dough thoroughly by pressing all the way down to the pan. If desired, scatter flaky salt and chopped rosemary over the top. Bake for 20 to 30 minutes, or until the bread achieves a rich golden hue.