Description
This easy focaccia bread recipe gives you the soft, chewy interior and crispy golden crust of your favorite bakery loaf—right from your own kitchen. With simple ingredients and step-by-step instructions, you’ll master this Italian classic even if you’ve never baked bread before. Dimpled with olive oil, topped with sea salt and herbs, and endlessly customizable, this focaccia is perfect for sandwiches, soups, or as a table bread for entertaining.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar or honey
- 1 ¾ cups warm water (100–110°F)
- 5 tablespoons olive oil (plus more for pan and drizzling)
- 2 teaspoons kosher salt
- Flaky sea salt, for topping
- Fresh rosemary (or other toppings)
Instructions
- Bloom yeast with sugar and warm water for 5–10 minutes until foamy.
- Add olive oil, flour, and kosher salt. Stir until a sticky dough forms.
- Cover and let rise 2–4 hours at room temp or overnight in fridge.
- Grease a 9×13 pan with 3 tablespoons olive oil.
- Transfer dough to pan, stretch gently to edges, let rise again 1–2 hours.
- Dimple dough with oiled fingers, drizzle more olive oil, add toppings.
- Bake at 450°F for 25–30 minutes until golden.
- Cool in pan 10 minutes, then transfer to rack and cool another 10. Slice and serve.
Notes
For deeper flavor, use the cold fermentation method and rise the dough overnight.
Use a metal pan for the crispiest crust.
Don’t skip the dimpling—it helps prevent large air bubbles and improves texture.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 195