Homemade Focaccia Recipe
Golden, airy, and irresistibly crisp on the bottom, homemade focaccia is the ultimate bread lover’s indulgence—simple to make and richly satisfying.
Topped with fragrant rosemary and a touch of flaky sea salt, it boasts a plush interior and a crunchy crust that’s perfect for dipping, snacking, or building an unforgettable sandwich.
Key Players in This Homemade Focaccia Recipe
- Flour – The backbone of the dough, use bread flour for extra chew or all-purpose for a softer bite.
- Instant yeast – Drives the rise and structure, ensuring the signature airy crumb.
- Olive oil – Adds rich flavor, a tender texture, and the essential golden crust.
- Fresh rosemary – Brings herbaceous aroma and flavor that’s classic and comforting.
- Flaky sea salt – Finishes each bite with a briny, crisp pop.
How to Make Homemade Focaccia: A Flavorful Journey
Mix flour, yeast, and salt in a bowl, then stir in warm water to form a sticky dough. Drizzle with olive oil and let it rise until doubled in size.
Stretch and fold the dough gently, then transfer it into an oiled baking pan. Let it rise again, allowing time for deep flavor and bubbles to develop.
Once airy and ready, dimple the dough with your fingers, drizzle more olive oil, and finish with rosemary and flaky salt. Bake until golden and crisp.
Let it cool slightly before slicing into thick, olive oil-kissed slabs of goodness.
Pro Tips & Tasty Variations to Elevate Your Bake
For best flavor and texture, refrigerate the dough for 24 to 72 hours—this cold rise develops a deeper, more complex taste and creates the signature airy pockets.
Don’t skimp on olive oil; it’s what gives focaccia its beautifully crisp bottom and rich mouthfeel. A Detroit-style metal pan works best, but if using glass or ceramic, add butter to prevent sticking.
Get creative with toppings! Add thin slices of garlic, halved cherry tomatoes, caramelized onions, olives, or your favorite cheeses before baking for a customized focaccia experience.
Pair slices with rosemary-garlic dipping oil for a restaurant-worthy starter or side.
Keeping It Fresh: How to Store Homemade Focaccia
Focaccia stays freshest at room temperature for up to two days when wrapped in foil or stored in an airtight container. For longer storage, freeze slices individually, then reheat in a 375°F oven until warmed through and crisped on the edges.
Avoid refrigerating the bread, as it can dry out quickly—focaccia is all about that pillowy softness and golden crunch.
Homemade Focaccia
Ingredients
- 1 tablespoon fresh rosemary finely chopped
- 2 cups lukewarm water 450 grams
- 4 cups flour 510 grams, all-purpose or bread flour, or a combination of both
- 1 –2 teaspoons flaky sea salt
- 2 teaspoons fine salt
- 5 tablespoons extra-virgin olive oil divided
- 1 –2 teaspoons instant rise yeast
Instructions
- In a large mixing bowl, combine the flour, fine salt, and instant yeast, whisking thoroughly to integrate. Add the lukewarm water and stir using a fork or spatula until a loose, sticky dough forms.
- Scrape down the sides of the bowl, then drizzle 2 tablespoons of olive oil around and over the dough, coating it evenly. Cover and allow to rise at room temperature for 1½ to 2 hours until it doubles in size, or refrigerate for 24–72 hours to enhance flavor and texture.
- Generously oil a 10×14-inch metal baking pan with 2–3 tablespoons olive oil, ensuring the bottom and sides are coated. Alternatively, use butter or a mixture of butter and oil if using glass or ceramic bakeware.
- With a greased hand, loosen the dough from the bowl edges. Perform six stretch-and-folds by lifting the dough at the edge, folding it over itself, and rotating the bowl 90 degrees after each fold to form a round.
- Transfer the dough to the prepared pan, allowing it to stretch and rise uncovered until it fills the pan and doubles in volume—approximately 45 minutes. For enhanced texture and flavor, allow it to rest for 2–4 hours at room temperature.
- Preheat the oven to 425°F (or 400°F with convection).
- Drizzle the remaining tablespoon of olive oil over the dough. Using oiled fingertips, press deep dimples into the surface, gently pushing the dough toward the edges. If the dough is resistant, pause for five minutes before continuing. Scatter the flaky sea salt and rosemary evenly on top.
- Place on the middle oven rack and bake for 25–30 minutes until the focaccia is golden, puffed, and the underside is crisp. Let rest for 10 minutes before slicing.