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Easy Homemade Focaccia Bread
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Easy Homemade Focaccia Bread

With just a few simple ingredients and some patience, you can make this soft, chewy, and flavorful focaccia bread at home. Perfect for breakfast, brunch, snacks, or sandwiches, this irresistible bread is rich in olive oil and has a beautifully crisp crust with a tender interior.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: Italian
Servings: 1
Calories: 180kcal

Ingredients

For the Dough:

  • 500 g 4 cups, spoon and leveled bread flour
  • 7 g 2 1/4 teaspoons or 1 standard packet instant yeast
  • 2 teaspoons kosher salt
  • 480 g 2 cups lukewarm water (see notes for preparation)
  • 6 tablespoons high-quality extra-virgin olive oil divided

For Topping:

  • Flaky salt for sprinkling
  • 1 tablespoon chopped rosemary optional

Instructions

Mix the Dough:

  • In a large bowl, combine the bread flour. Add the yeast and kosher salt on opposite sides of the bowl to prevent direct contact initially.
  • Use your fingers to mix the dry ingredients together, then create a well in the center.
  • Pour in the lukewarm water and stir with a wooden spoon until a wet, shaggy dough forms.

Oil the Dough:

  • Drizzle 30 g (2 tablespoons) of olive oil over the dough’s surface. Use your fingers to rub the oil over the dough.
  • Gently wiggle the dough from the edges of the bowl to coat the sides and bottom with oil.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours, up to 72 hours.

Prepare the Baking Pan:

  • Spray a 9×13-inch baking pan with non-stick spray and drizzle 30 g (2 tablespoons) of olive oil in the center. Set aside.

Shape the Dough:

  • Remove the dough from the fridge. Use your fingers to pull the edges of the dough towards the center while rotating the bowl, forming it into a ball.
  • Transfer the dough to the prepared baking pan, turning it a few times to coat the entire surface in olive oil.
  • Leave the dough uncovered to rise in a warm, draft-free place for 3-4 hours, until it nearly fills the pan.

Preheat the Oven:

  • Towards the end of the second rise, preheat the oven to 425°F (218°C).
  • Create Dimples & Add Toppings:
  • Drizzle the remaining 30 g (2 tablespoons) of olive oil over the dough and rub it evenly over the surface.
  • If using, sprinkle chopped rosemary evenly over the dough.
  • Use your fingers to press straight down into the dough, creating deep dimples all over. Gently stretch the dough to fill the corners of the pan, if needed.
  • Sprinkle flaky salt over the top.

Bake the Bread:

  • Bake for 25-30 minutes, or until golden brown and pulling away from the sides of the pan.
  • Let the focaccia cool in the pan for 5 minutes, then carefully transfer it to a wire rack (use a large metal spatula if needed) to prevent the bottom from getting soggy.
  • Allow it to cool for 10 minutes before slicing and serving.
  • Notes
  • Lukewarm Water: Combine 360 g (1 ½ cups) cold water with 120 g (1/2 cup) boiling water to achieve the perfect temperature.
  • Storage: Store leftovers in an airtight container at room temperature. Focaccia is excellent for toasted paninis, breakfast sandwiches, or other sandwiches!