This focaccia bread recipe is the one to make when you want real, homemade bread without a steep learning curve. The crust comes out golden and crispy all the way around. The inside stays open, airy, and soft. All you need is flour, yeast, olive oil, and a handful of herbs. No stand mixer required, no bread-making experience needed. It works as a side dish, a snack, a sandwich base, or something to tear and pass around the table. If you have been wanting to try making bread from scratch but have not known where to start, start here. This recipe is forgiving, the results are reliable, and it gets better every time you make it.
- 2.25 teaspoons active dry yeast , One standard packet. Check the expiry date before using.
- 1.5 cups warm water , Around 110°F or 43°C. Warm on the wrist, not hot.
- 1 teaspoon sugar , Feeds the yeast during proofing.
- 3.5 cups all-purpose flour , Bread flour works too and gives a slightly chewier crumb.
- 1.5 teaspoons fine sea salt
- 3 tablespoons olive oil , Added to the dough. Use a good quality extra virgin.
- 4 tablespoons olive oil , Divided. Used to oil the pan and drizzle over the top before baking.
- 1 teaspoon flaky sea salt , For finishing. Maldon or any coarse flaky salt works.
- 2 teaspoons fresh rosemary, roughly chopped , Dried works in a pinch but fresh gives better flavor.
- 0.5 teaspoon garlic powder , Optional but recommended.
- 1 teaspoon dried oregano , Optional.
- freshly cracked black pepper , To taste.
- Large mixing bowl
- Small bowl for proofing yeast
- 9x13-inch baking pan or 10-inch round cake pan
- Plastic wrap or clean kitchen towel
- Measuring cups and spoons
- Rubber spatula or bench scraper
- Wire cooling rack
- Proof the yeast in warm water with sugar until foamy.
- Mix the dough and knead until smooth, then let it rise until doubled.
- Transfer to an oiled pan and let it rest a second time.
- Dimple the surface, add olive oil and toppings.
- Bake at 425°F until deeply golden, then cool before slicing.
- Combine the warm water and sugar in a small bowl. Sprinkle the yeast over the top and stir once gently. Leave it for 8 to 10 minutes. It should turn foamy and smell like bread. If nothing happens after 10 minutes, the yeast is not active and needs to be replaced.
- In a large bowl, whisk the flour and fine sea salt together. Pour in the yeast mixture and the 3 tablespoons of olive oil.
- Mix with a spatula or your hands until a shaggy dough comes together. It will feel sticky. Do not add more flour. This dough is meant to be wet and that is what creates the open, airy crumb.
- Turn the dough onto a lightly floured surface. Knead for 5 to 6 minutes until it is smooth and slightly tacky. If you prefer not to knead, use the stretch-and-fold method inside the bowl. Pull one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 8 to 10 times.
- Drizzle 1 tablespoon of olive oil into a clean large bowl. Place the dough inside and turn it once so the surface is coated. Cover tightly with plastic wrap.
- Leave the dough to rise at room temperature for 1.5 to 2 hours. It should double in size. The longer it rises within that window, the more flavor it develops. Do not rush this step.
- Once the dough has risen, pour 2 tablespoons of olive oil into your baking pan and spread it across the bottom and a little way up the sides. Gently transfer the dough into the pan without pressing the air out of it.
- Use your fingertips to stretch the dough toward the edges. It will resist and spring back. That is fine. Cover the pan loosely and leave it to rest for 45 minutes. After resting, it should spread and fill the pan more naturally.
- About 20 minutes before the rest time is up, preheat your oven to 425°F or 220°C. A hot oven from the start is what creates the crispy bottom and golden crust.
- Once the dough has finished its second rest, press your fingers firmly and deeply across the entire surface. These dimples hold the olive oil and prevent uneven rising in the oven. Press all the way down, not just halfway.
- Drizzle the remaining 1 tablespoon of olive oil over the top. Scatter the flaky salt, rosemary, garlic powder, oregano, and black pepper evenly across the surface.
- Bake on the center rack for 22 to 27 minutes until the top is deeply golden and the edges are pulling away from the sides of the pan. Lift one corner with a spatula to check the bottom. It should be firm and golden, not pale.
- Transfer the focaccia to a wire rack immediately. Let it cool for at least 10 to 15 minutes before slicing. Cutting too soon traps steam inside and makes the interior gummy.
- Use the best olive oil you have. Since olive oil is central to both the flavor and the texture here, a grassy, good-quality extra virgin variety makes a real difference.
- Cold-proof for better flavor. After the first mix, you can refrigerate the covered dough overnight instead of doing a room-temperature rise. The next day, let it sit out for 30 minutes before the pan transfer, then proceed with the second rest and baking.
- Press the dimples all the way down. Shallow dimples disappear in the oven. They need to go deep so the olive oil pools inside them instead of running off the surface.
- Do not skip the second rest in the pan. This is what lets the gluten relax so the dough spreads evenly and bakes with a consistent, open crumb throughout.
- Bread flour is worth using if you want a chewier result. All-purpose flour is perfectly good but bread flour adds a little more structure and bite.
- Check the bottom, not just the top. A golden top does not always mean the bottom has fully crisped. Lift a corner with a spatula to be sure.
- Using water that is too hot. Anything above 115°F will kill the yeast. If you do not have a thermometer, the water should feel warm when you touch it, not hot.
- Adding extra flour during kneading. A wet, sticky dough is correct for this focaccia bread recipe. Stiffening it up with more flour leads to a dense, dry result.
- Not waiting for a full rise. If the dough has not doubled, the bread will be flat and dense with little flavor. Give it the full time it needs.
- Dimpling too shallowly. Dimples that are too shallow will puff closed in the oven. Press your fingers all the way to the bottom of the pan.
- Pulling the bread out too soon. Focaccia should come out deeply golden, not pale gold. Give it the full bake time and check the bottom before pulling it out.
- Slicing before it has cooled. The internal steam needs to settle. Slice too early and the crumb turns wet and dense.
- Whole wheat version: Replace up to half the all-purpose flour with whole wheat flour. The loaf will be slightly denser with a nuttier taste.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend. The texture will be a little different but still works well.
- Tomato and olive topping: Press halved cherry tomatoes and pitted kalamata olives into the dimples before baking for something closer to a classic Ligurian style.
- Caramelized onion focaccia: Spread a thin layer of slow-cooked onions over the dough before baking. Skip the rosemary if you go this route.
- Cheese on top: Scatter finely grated parmesan or pecorino romano over the surface in the last 8 minutes of baking.
- Herb swaps: Thyme, sage, za'atar, or chili flakes all work well in place of rosemary and oregano. Use whatever you have or prefer.
- Vegan: This recipe is already vegan. No changes are needed.
- A bowl of thick tomato soup or minestrone
- Whipped ricotta with honey and chili flakes
- Burrata with roasted cherry tomatoes
- A simple green salad with lemon vinaigrette
- Hummus and roasted red peppers
- A cheese and charcuterie board
- Grilled chicken or lamb with herbed yogurt
- Sliced and used as a sandwich base with mozzarella, basil, and prosciutto
- Room temperature: Wrap in foil or store in an airtight container. Good for up to 2 days. Best on day one.
- Refrigerator: Keeps for up to 5 days. The texture firms up in the cold but reheats well.
- Freezer: Slice into portions and freeze flat, then transfer to a zip bag. Keeps for up to 2 months. Thaw at room temperature before reheating.
- To reheat: Place slices directly on the oven rack or on a baking sheet at 375°F for 8 to 10 minutes. The crust will come back.
- Skip the microwave if you can. It softens the crust in a way that changes the texture completely. The oven takes a few more minutes but is always worth it.
Yes. Use the same amount. You do not need to proof instant yeast first. Just mix it directly into the flour with the salt before adding the water and oil.
The most common reasons are yeast that did not activate properly, a rise that was cut short, or too much flour added during kneading. Make sure the yeast foams before you proceed and give the dough the full rise time.
Yes, and it actually improves the flavor. After mixing the dough, cover it tightly and refrigerate overnight. The next day, let it sit at room temperature for about 30 minutes before transferring to the pan, then follow the rest of the steps as written.
A dark metal baking pan gives the crispiest bottom because it absorbs heat faster. A cast iron skillet also works really well. Lighter pans still produce good focaccia but may need a few extra minutes.
The top should be deep golden, the edges should pull away from the pan, and when you lift a corner with a spatula the bottom should look firm and golden. An internal temperature of 190°F to 200°F confirms it is done.
Yes. Use two 9x13 pans or one large sheet pan. All timing stays the same. Just check for doneness by look and feel rather than relying strictly on the clock.
- This focaccia bread recipe works with all-purpose flour for a soft crumb or bread flour for a slightly chewier one. Both give good results.
- The dough is intentionally wet and sticky. Do not add extra flour to make it easier to handle.
- If your kitchen is cold, place the covered bowl near a warm oven or inside a turned-off oven with just the light on. That small amount of warmth helps the rise significantly.
- A longer first rise, whether 2 hours at room temperature or overnight in the fridge, gives you more flavor in the finished bread.
- Olive oil quality matters here. It affects both the crust and the overall taste, so use one you actually like.
- This recipe halves easily for an 8x8 pan or a 9-inch round. All timing stays the same.
- Leftover focaccia makes excellent croutons. Cut into cubes, toss with olive oil and salt, and bake at 375°F until crisp throughout.
This focaccia bread recipe has a way of becoming a regular in your kitchen. It does not ask much of you, the ingredients are basic, the process is straightforward, and the results feel genuinely satisfying every time. Once you understand how the dough should feel, how the dimples should look, and how golden the bottom needs to be, you will make it on autopilot. It is the kind of bread that works for weeknight dinners, weekend gatherings, and everything in between. Make it once and you will see why so many people keep coming back to this recipe. It is simple, reliable, and honestly one of the most rewarding things you can pull out of a home oven.