When I want to bake something simple but impressive, I turn to this easy focaccia bread recipe. With its golden crust, soft airy interior, and irresistible olive oil flavor, this Italian flatbread is perfect on its own, as a side, or for sandwiches. And the best part? I don’t need any fancy tools or skills—just a bowl, a pan, and a little time.
Why You’ll Love This Recipe
I love how foolproof this focaccia recipe is. The dough is easy to work with, rises beautifully, and bakes into a fluffy, flavorful bread with that signature dimpled top. I can keep it classic with olive oil and sea salt, or get creative with herbs, garlic, and toppings. Whether I’m serving it with soup, a salad, or dipping it in balsamic, this bread always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Warm water
-
Active dry yeast
-
Granulated sugar or honey
-
Salt
-
Olive oil
-
Optional: rosemary, thyme, garlic, cherry tomatoes, or flaky sea salt for topping
Directions
-
I start by mixing warm water, yeast, and sugar in a large bowl and let it sit for about 5–10 minutes until it gets foamy.
-
I stir in the flour, salt, and a generous splash of olive oil until a sticky dough forms.
-
I cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, until doubled in size.
-
I pour the dough into a well-oiled 9×13-inch pan or baking sheet, gently stretching it to fit without deflating it.
-
I let it rise again for about 20–30 minutes while the oven preheats to 425°F (220°C).
-
I use oiled fingers to dimple the surface of the dough, then drizzle with more olive oil and sprinkle with salt and any desired toppings.
-
I bake for 20–25 minutes, until the top is golden and the bottom is crisp.
-
I let it cool slightly before slicing and serving warm.
Servings and timing
This recipe makes one 9×13-inch focaccia, serving about 8–10 slices. It takes 15 minutes to prep, 1.5–2 hours to rise, and 25 minutes to bake.
Variations
-
I sometimes add caramelized onions, olives, or sun-dried tomatoes to the top before baking.
-
A sprinkle of parmesan or asiago adds a cheesy, savory crust.
-
For a sweeter version, I drizzle with honey and add rosemary and flaky sea salt.
-
I also like making mini focaccias in muffin tins or smaller pans for individual servings.
Storage/reheating
I store leftovers at room temperature wrapped in foil or an airtight container for up to 2 days. To reheat, I warm slices in a 350°F (175°C) oven for 5–8 minutes or toast them in a skillet. I avoid refrigerating, as it dries the bread out faster. For longer storage, I freeze portions and reheat directly from frozen.
FAQs
Can I make the dough ahead of time?
Yes, I often let the dough rise in the fridge overnight. I just bring it to room temperature before baking the next day.
Do I need to knead the dough?
Nope! This recipe is no-knead. I just mix everything together and let time do the work.
Can I use instant yeast?
Yes, I substitute it in the same quantity and skip the proofing step. I mix it directly with the dry ingredients.
What’s the best flour for focaccia?
All-purpose flour works great, but I sometimes use bread flour for a chewier texture.
How do I keep the bottom from getting soggy?
I make sure the pan is well-oiled and avoid pressing the dough too thin. Baking on a hot pizza stone or heavy baking sheet also helps create a crisp base.
Conclusion
This easy focaccia bread recipe is one of my favorite ways to bring warm, homemade comfort to the table. With a fluffy inside, golden crust, and endless topping options, it’s a bread I come back to again and again. Whether I’m dipping, stacking, or just enjoying it plain, it never disappoints.
Print
Easy Focaccia Bread Recipe: Soft, Golden, and Perfectly Fluffy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~2.5 hours
- Yield: 1 (9x13-inch) focaccia, ~8–10 slices
- Category: Bread, Side Dish, Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This easy focaccia bread recipe is soft, golden, and fluffy with a crisp olive oil-kissed crust and signature dimples. Perfect as a side, appetizer, or sandwich base, this no-knead Italian flatbread is simple to make and fully customizable with toppings like rosemary, garlic, and flaky sea salt.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1½ cups warm water
- 2¼ tsp active dry yeast (1 packet)
- 1 tsp sugar or honey
- 1½ tsp salt
- ¼ cup olive oil
- For topping:
- 2–3 tbsp olive oil (for drizzling)
- Flaky sea salt
- Optional: fresh rosemary, thyme, garlic slices, cherry tomatoes, or parmesan
Instructions
-
In a large bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
-
Add flour, salt, and ¼ cup olive oil. Stir to form a sticky dough.
-
Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
-
Transfer dough to a generously oiled 9×13-inch pan. Gently stretch to fit.
-
Let rise again for 20–30 minutes while preheating oven to 425°F (220°C).
-
Use oiled fingers to dimple the dough surface. Drizzle with more olive oil and top with sea salt and desired toppings.
-
Bake for 20–25 minutes, until golden brown.
-
Cool slightly before slicing and serving warm.
Notes
- For extra flavor, add toppings like olives, caramelized onions, or sun-dried tomatoes before baking.
- Make-ahead tip: Let dough rise overnight in the fridge, then bring to room temp before baking.
- Avoid over-handling the dough after the second rise to keep it airy.
Your email address will not be published. Required fields are marked *