This foolproof focaccia bread recipe, made with simple ingredients and clear steps, is perfect for beginners and experienced bakers alike. Golden, aromatic, and generously drizzled with olive oil and salt, focaccia is a delicious example of rustic Italian baking.
This post may contain Affiliate Links.
Easy Homemade Focaccia Bread Recipe
Imagine a bread with a crisp, golden exterior and a soft, airy interior. Focaccia delivers that contrast beautifully, offering a tender chew and rich olive oil flavor with every bite. It’s a versatile loaf—simple to prepare yet impressive to serve.
Focaccia is a classic Italian bread known for its light crumb and dimpled surface that holds pools of olive oil. The basic version is straightforward: yeast, warm water, flour, salt, and plenty of good olive oil. From there you can adapt the loaf with herbs, sliced tomatoes, onions, or cheeses to suit your taste.
Whether you’re baking for a casual meal, using it for sandwiches, or serving it alongside soup and salad, this focaccia recipe is forgiving and consistent. It works well for first-time bread bakers because the dough is relaxed and does not require intense kneading—just mixing, a rise, shaping, and baking.
Why Focaccia is Great for Beginners
Focaccia uses a handful of common ingredients: active dry yeast, warm water, flour, kosher or sea salt, and extra virgin olive oil. The mixing method is simple and forgiving; slight variations in flour, hydration, or rise time won’t ruin the loaf. For many bakers this makes focaccia an ideal introduction to yeast breads.
Because the dough remains somewhat sticky and shaggy, it avoids the need for vigorous kneading. Small imperfections—uneven dimples or air pockets—contribute to the bread’s character, so novice bakers can enjoy successful results without stress.
Ingredients
- Active dry yeast – this recipe is tested with active dry yeast rather than instant.
- Warm water – about 105–110°F (most household hot taps deliver water in this range).
- All-purpose or bread flour – either works; bread flour gives a slightly chewier crumb.
- Extra virgin olive oil – used in the dough, for oiling the bowl and pan, and generously on top.
- Kosher or sea salt – salt in the dough and flaky sea salt for sprinkling on top.
For exact measurements, see the recipe card below.
Instructions
1. Mix the yeast and warm water. Combine active dry yeast with warm water in a large bowl and let it become slightly frothy. This gives the dough a solid foundation for rising.
2. Add salt and initial flour. Stir in kosher salt and about half of the flour, mixing until you form a soft, sticky dough.
3. Add remaining flour. Gradually work in the rest of the flour until the dough is shaggy but well combined. It should remain slightly tacky.
4. Rise in an oiled bowl. Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 45 minutes.
5. Preheat the oven to 425ºF (218ºC). Generously oil a baking sheet. Turn the risen dough onto the oiled sheet and gently press it into a rectangle with floured or oiled fingers.
6. Drizzle with olive oil and create dimples. Pour a generous amount of olive oil over the dough, spread it lightly, then press dimples across the surface with your fingertips so the oil pools in the indentations. Sprinkle with flaky sea salt.
7. Bake and rotate if needed. Bake about 20–22 minutes until the crust is golden and the interior is cooked. If the loaf browns unevenly, rotate the pan halfway through baking.
8. Cool and slice. Let the focaccia cool slightly on a rack before slicing. Serve warm or at room temperature.
Tips, Tricks and Questions
Ensuring a proper rise: If your kitchen is cool, place the covered dough in the oven with the light on (do not heat the oven) to create a gently warm environment. Also verify your yeast is fresh.
Olive oil matters: Use good extra virgin olive oil and don’t be shy—oil contributes both flavor and a tender crust.
Dimples and bubbles: Dimples trap olive oil and flavor. Small air bubbles that form while transferring the dough to the pan are desirable and contribute to the open crumb.
Flour options: All-purpose flour works well; bread flour will make the crumb a touch chewier.
Overnight rise: You can refrigerate the dough overnight for a slower fermentation. Bring it to near room temperature before shaping to make it easier to stretch.
Storage: Store leftover focaccia wrapped in foil or in an airtight container at room temperature. To refresh, warm in a 350ºF oven for 5–10 minutes.
Focaccia Bread
Golden on the outside and light and airy on the inside, this Italian focaccia is an easy and delicious bread for the home baker.
10 minutes
22 minutes
45 minutes
1 hour 17 minutes
Ingredients
- 2 teaspoons (one packet or 1/4 ounce) active dry yeast
- 2 cups warm water (105–110ºF)
- 2 teaspoons kosher salt
- 4 cups all-purpose or bread flour
- Extra virgin olive oil, about 1/4 cup plus extra for oiling the bowl and pan
- Kosher or flaky sea salt for sprinkling
Instructions
- Mix the yeast and warm water in a large bowl. Stir in the salt and 2 cups of flour to form a soft sticky dough.
- Add the remaining 2 cups of flour and mix with a spatula; the dough will be somewhat sticky and shaggy.
- Oil a clean bowl, transfer the dough, cover, and let rise in a warm spot 45 minutes until doubled.
- Preheat the oven to 425ºF.
- Oil a baking sheet, turn the dough out, and press into a rectangle with oiled or floured fingers.
- Drizzle generously with olive oil, spread lightly, then make dimples across the surface. Do not skimp on the oil.
- Sprinkle lightly with sea salt.
- Bake 20–22 minutes until golden, rotating the pan if browning unevenly.
- Let cool slightly before slicing and serving.
Notes
If your kitchen is cool, place the covered dough in the oven with the light on to provide a slightly warm environment for rising. Most household hot taps provide water around 105–110ºF; adjust if yours runs hotter or cooler.
Nutrition Information (per serving)
Calories: 212 • Carbohydrates: 40g • Protein: 7g • Fat: 2g • Sodium: 313mg
Nutritional estimates are approximate and depend on exact ingredients and portion sizes.