Easy Homemade Focaccia Bread – Soft & Crispy

This homemade focaccia bread is a labor of love that rewards you with a pillowy, olive-oil-rich loaf. The high-hydration dough creates those signature airy pockets, while a generous dimpling and flaky salt give it that irresistible crunch.

Perfect for beginners and seasoned bakers alike, this recipe requires minimal kneading and uses simple pantry staples. The long, slow rise develops deep flavor, and the result is a bakery-quality bread that will make your kitchen smell incredible.

Whether you serve it warm with soups, use it for sandwiches, or simply enjoy it with a drizzle of balsamic, this focaccia is sure to become a staple in your home.

About the Ingredients

4 cups (500g) all-purpose flour, plus more for dusting

Bread flour also works well for a chewier texture. If using bread flour, increase water by 1-2 tablespoons.

2 teaspoons (10g) instant yeast

Active dry yeast can be used, but dissolve it in a few tablespoons of warm water first. Instant yeast is more forgiving.

2 teaspoons (12g) fine sea salt

Kosher salt can be substituted, but reduce the amount to 1 1/2 teaspoons if using fine table salt.

1 3/4 cups (420ml) lukewarm water (about 105°F/40°C)

Use filtered water if your tap water is heavily chlorinated, as chlorine can inhibit yeast.

1/4 cup (60ml) extra-virgin olive oil, plus 2 tablespoons for the pan and topping

Use a good-quality olive oil for flavor. You can substitute regular olive oil for a milder taste.

1 tablespoon fresh rosemary leaves, chopped (optional)

Dried rosemary works too; use 1 teaspoon. Other herbs like thyme or oregano are great substitutes.

1 teaspoon flaky sea salt (such as Maldon), for topping

Kosher salt can be used, but flaky salt gives a better crunch. If using fine salt, use only 1/2 teaspoon.

Tips & Tricks

• Use a kitchen scale for the most accurate measurements, especially for flour. Too much flour makes a dense focaccia.
• Don't skip the dimpling step – it creates those iconic wells that hold the olive oil and salt.
• Let the dough rise in a warm, draft-free spot. If your kitchen is cool, use the oven with the light on.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and 1/4 cup of olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains. Cover the bowl with plastic wrap and let rest for 15 minutes.

2. Stretch and Fold

Using a wet hand, reach under one side of the dough, stretch it up, and fold it over the center. Repeat 3 more times, rotating the bowl each time. Cover and let rest for 15 minutes. Repeat this stretch-and-fold process 2 more times, letting the dough rest for 15 minutes between each set.

3. Bulk Ferment

After the final fold, cover the bowl and let the dough rise at room temperature (about 70°F/21°C) for 1 to 1.5 hours, or until it has doubled in size and looks bubbly.

4. Shape the Dough

Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it evenly. Transfer the dough to the pan and gently stretch it to fit, being careful not to deflate it too much. If the dough resists, let it rest for 10 minutes, then stretch again. Cover and let rise for 45-60 minutes, until puffy.

5. Dimple and Top

Preheat the oven to 425°F (220°C). Using your fingertips, press dimples all over the dough, pushing down to the bottom of the pan. Drizzle with the remaining 2 tablespoons of olive oil, letting it pool in the dimples. Sprinkle with fresh rosemary and flaky sea salt.

6. Bake Until Golden

Place the pan in the preheated oven and bake for 25-30 minutes, until the top is deep golden brown and the edges are crispy. The internal temperature should read 200°F (93°C) on an instant-read thermometer. If the top browns too quickly, tent with foil.

7. Cool and Serve

Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Delicious Variations

Tomato-Basil

Add 1 cup of halved cherry tomatoes and fresh basil leaves to the top before baking.

Cheese and Onion

Sprinkle with 1/2 cup of shredded Parmesan and thinly sliced red onion before baking.

Everything Bagel

Top with a mixture of sesame seeds, poppy seeds, dried garlic, and dried onion.

How to Store Homemade Focaccia Bread

Frequently Asked Questions

Give this homemade focaccia a try and let me know how it turns out in the comments below! Don't forget to share your creations on social media with #homemadefocaccia.

Homemade Focaccia Bread

Homemade Focaccia Bread with a crispy golden crust and soft, airy interior, perfect for dipping and sandwiches.

★★★★½ 4.8 (238 ratings)

15 minPrep time30 minCook time12Servings210 kcalCalories

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🧂 Ingredients

• 4 cups (500g) all-purpose flour, plus more for dusting
• 2 teaspoons (10g) instant yeast
• 2 teaspoons (12g) fine sea salt
• 1 3/4 cups (420ml) lukewarm water (about 105°F/40°C)
• 1/4 cup (60ml) extra-virgin olive oil, plus 2 tablespoons for the pan and topping
• 1 tablespoon fresh rosemary leaves, chopped (optional)
• 1 teaspoon flaky sea salt (such as Maldon), for topping

📋 Instructions

1. 1Mix the Dough — In a large bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and 1/4 cup of olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains. Cover the bowl with plastic wrap and let rest for 15 minutes.
2. 2Stretch and Fold — Using a wet hand, reach under one side of the dough, stretch it up, and fold it over the center. Repeat 3 more times, rotating the bowl each time. Cover and let rest for 15 minutes. Repeat this stretch-and-fold process 2 more times, letting the dough rest for 15 minutes between each set.
3. 3Bulk Ferment — After the final fold, cover the bowl and let the dough rise at room temperature (about 70°F/21°C) for 1 to 1.5 hours, or until it has doubled in size and looks bubbly.
4. 4Shape the Dough — Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it evenly. Transfer the dough to the pan and gently stretch it to fit, being careful not to deflate it too much. If the dough resists, let it rest for 10 minutes, then stretch again. Cover and let rise for 45-60 minutes, until puffy.
5. 5Dimple and Top — Preheat the oven to 425°F (220°C). Using your fingertips, press dimples all over the dough, pushing down to the bottom of the pan. Drizzle with the remaining 2 tablespoons of olive oil, letting it pool in the dimples. Sprinkle with fresh rosemary and flaky sea salt.
6. 6Bake Until Golden — Place the pan in the preheated oven and bake for 25-30 minutes, until the top is deep golden brown and the edges are crispy. The internal temperature should read 200°F (93°C) on an instant-read thermometer. If the top browns too quickly, tent with foil.
7. 7Cool and Serve — Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

👨‍🍳 Chef's Note: For the best flavor, use a high-quality extra-virgin olive oil and don't rush the rise. The slow fermentation is key to that complex, yeasty taste.

Servings: 12

Cuisine: Italian

Course: Bread

Nutrition (per serving): 210 kcal · 5g protein · 36g carbs · 5g fat