There’s something magical about homemade focaccia bread—the crisp, golden crust, the soft and airy crumb, and the way it fills your home with the irresistible aroma of fresh-baked goodness.
If you’ve ever thought making focaccia was too complicated, think again! This authentic Italian focaccia recipe is simple, foolproof, and can be ready in just three hours. Whether you’re a seasoned baker or a beginner, this guide will walk you through every step to ensure your focaccia turns out perfect every time.
Why You’ll Love This Recipe
This focaccia recipe has been tested and loved by countless home bakers. It’s versatile, forgiving, and delivers bakery-quality results. With just a handful of pantry staples and some patience during proofing, you’ll create a stunning bread that’s perfect for sandwiches, dipping in olive oil, or enjoying on its own.
Ingredients You’ll Need
For the Dough:
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour (or bread flour)
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil (plus 2 tablespoons for greasing the pan)
For the Topping:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons water
- ½ teaspoon salt (plus flaky salt, optional)
- 3 pinches of fresh or dry rosemary (optional)
Equipment
- A 9×13-inch rectangular baking pan (or see alternatives below)
Step-by-Step Instructions
1. Bloom the Yeast
Start by activating your yeast. In a small bowl, whisk together lukewarm water, instant dry yeast, and sugar. Let it sit for about 30 seconds until the yeast fully dissolves. If it doesn’t dissolve, try again with fresh yeast—this step is crucial for a successful rise.
2. Make the Dough
In a large mixing bowl, stir together the flour and salt. Add the yeast-water mixture and stir with a sturdy wooden spoon until you have a wet, sticky dough—this should take about a minute. Next, add the olive oil and stir for another minute until it’s fully incorporated.
3. Choose Your Proofing Method
You have two options for proofing the dough:
- Quick Proofing (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, leaving enough space for the dough to rise. Place it in a slightly warm oven (turn the oven on for 60 seconds, then turn it off) until the dough doubles in size.
- Slow Proofing (8 to 24 hours): For deeper flavor, cover the bowl with plastic wrap and let the dough rest in the refrigerator for 8 to 24 hours. When ready to bake, let it come to room temperature for 2 to 3 hours before proceeding.
4. Fold the Dough
After proofing, fold the dough over itself in the bowl using a spoon. Do this 20 to 40 times (about 30 to 60 seconds) until the dough tightens slightly. This step helps develop structure.
5. Final Proofing in the Pan
Grease your baking pan with 2 to 3 tablespoons of olive oil (or line it with parchment paper). Transfer the dough into the pan and spread it out using the backs of two spoons until it covers most of the surface. Wetting the spoons with water will prevent sticking. Cover with a damp cloth or plastic wrap and let it proof for another 45 minutes in a warm spot.
Meanwhile, preheat your oven to 450°F (230°C).
6. Add the Topping
In a small bowl, mix together olive oil, water, and salt until dissolved. Dip your fingers into this mixture and press dimples all over the surface of the dough. Pour any remaining mixture over the top, letting it seep into the dimples. If desired, sprinkle fresh or dry rosemary and flaky salt for extra flavor.
7. Bake to Perfection
Place the pan on a medium-low rack in your preheated oven and bake for 20 to 25 minutes. The exact time will depend on the thickness of your focaccia—thicker focaccia may take closer to 25 minutes, while thinner focaccia may only need 20 minutes. The bread should be golden brown on top, crispy on the edges, and soft inside.
Let it cool in the pan for at least five minutes before removing, slicing, and serving.
Tips for Success
- Prepare Your Pan: Focaccia can stick if not properly prepped. Use at least 2 to 3 tablespoons of olive oil or line your pan with parchment paper.
- Choose Your Pan Wisely:
- For medium-thick focaccia: Use a standard 9×13-inch pan—perfect for sandwiches or as a side dish.
- For thinner, crispier focaccia: Use a larger sheet pan (13×18 inches).
- For thick, bready focaccia: Opt for an 8×8-inch pan.
- For round focaccia: Use a 10–11-inch round pan.
- Experiment with Flour: All-purpose flour works great, but you can substitute bread flour or mix in whole-wheat flour for added texture and flavor.
- Flavor Variations: Don’t stop at rosemary! Try toppings like sliced cherry tomatoes, olives, caramelized onions, or even grated Parmesan.
Storage and Make-Ahead Tips
- Best Fresh: Focaccia is best enjoyed fresh but can be stored for later use.
- Room Temperature: Store leftovers in an airtight container at room temperature for up to two days.
- Freezing: Let your focaccia cool completely, cut it into squares, and freeze for up to three months.
- Reheating: Defrost at room temperature or in the microwave. Reheat in an oven at 360°F (180°C) for about 10 minutes or in an air fryer for five minutes.
Nutrition Information (Per Serving)
- Calories: 228
- Carbohydrates: 39g
- Protein: 5g
- Fat: 5g
- Fiber: 1g
Final Thoughts
There’s something incredibly satisfying about pulling a golden-brown focaccia out of your oven and knowing you made it from scratch. Whether you’re serving it alongside your favorite pasta dish, using it as sandwich bread, or simply enjoying it dipped in olive oil and balsamic vinegar, this recipe is sure to impress.
So why not give homemade focaccia a try? With this foolproof guide, you’ll be baking like an Italian nonna in no time. Happy baking!
Print
Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Making focaccia is easier than you think. With this recipe, you can make authentic Italian focaccia bread in as little as three hours.
This recipe has been tested by hundreds of home bakers, ensuring a crisp and golden crust with a soft, airy crumb. Happy baking!
Ingredients
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour or bread flour
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil + 2 tablespoons to grease the baking pan
- 2 tablespoons extra virgin olive oil
- 3 tablespoons water
- ½ teaspoon salt + flaky salt (optional)
- 3 pinches rosemary (optional, fresh or dried)
Instructions
Bloom the Yeast:
Add lukewarm water, instant dry yeast, and sugar to a small bowl. Whisk and let sit for 30 seconds until the yeast fully dissolves. If not dissolved, start over with fresh yeast.
Make the Dough:
In a large mixing bowl, stir together flour and salt.
Pour in the yeast-water mixture and stir with a sturdy wooden spoon until a wet, sticky dough forms (about 1 minute).
Add olive oil and stir for another minute until incorporated.
Choose Proofing Method:
Quick Proofing (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap. Let it rise in a slightly warm oven for 1.5 to 2 hours until doubled in volume. (To warm the oven, turn it on for 60 seconds, then turn it off.)
Slow Proofing (8 to 24 hours): Cover with plastic wrap and let the dough mature in the fridge for 8 to 24 hours. When ready, let it sit at room temperature for 2-3 hours before proceeding.
Folding:
After proofing, use a spoon to fold the dough over itself 20-40 times (takes 30-60 seconds) until it tightens.
Final Proofing:
Grease a 9×13-inch baking pan with 2-3 tablespoons of olive oil.
Drop the dough into the pan and spread it with the back of two spoons.
Cover with a damp cloth, baking tray, or plastic wrap and proof for 45 minutes in a warm spot.
Meanwhile, preheat the oven to 450°F (230°C).
Prepare the Topping:
Mix olive oil, water, and salt in a small bowl.
Dip fingers in the mixture and press dimples across the dough.
Pour the remaining oil-water mixture over the focaccia.
Optionally, sprinkle with rosemary and flaky salt.
Bake:
Place the focaccia on a medium-low oven rack and bake for 20-25 minutes until golden brown and crisp.
Let cool for at least 5 minutes before removing from the pan, slicing, and serving.
Notes
Oil or Line the Pan: To prevent sticking, grease the pan with at least 2-3 tablespoons of olive oil or use parchment paper.
Pan Options:
9×13-inch pan: Medium-thick focaccia, ideal for sandwiches.
13×18-inch sheet: Thinner, crispier focaccia, great for focaccia pizza.
8×8-inch pan: Thick, bready focaccia.
9×9-inch pan: Slightly thinner but still fluffy.
10-11 inch round pan: Ideal for round focaccia.
Flour Substitutions: Use bread flour, pizza flour, or 50% whole wheat flour for a different texture. If available, Caputo Pizzeria or Caputo Nuvola flour (imported from Italy) is excellent.
Yeast Substitutions: Use fresh yeast instead of dry yeast (three times the amount). Recommended brands: Caputo Dry Yeast, Red Star SAF Instant, and Dr. Oetker Instant.
Storage:
Make-Ahead: Best enjoyed fresh, but slow-proofed dough can be refrigerated.
Room Temperature Storage: Store leftovers in an airtight container for up to 2 days (do not refrigerate).
Freezing: Cool completely, cut into squares, and freeze for up to 3 months.
Thaw & Reheat: Defrost at room temperature or in the microwave, then reheat in the oven (10 min at 360°F/180°C) or air fryer (5 min).
Nutrition
- Serving Size: 1 of 12
- Calories: 228 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
