Focaccia Bread { 18 hours 30 minutes }

I’ve always thought that focaccia bread is the ultimate beginner’s bread. You really want to know why?

This dough is too easy to make —just four simple ingredients, and it’s ready in five minutes. No need for any fancy equipment, intricate shaping skills, or even scoring the dough. All you need is a standard 9×13-inch baking pan and your own two hands to make those iconic dimples in the dough.

Once it’s in the oven, it transforms into this beautifully soft, pillowy masterpiece with a golden, olive oil-crusted exterior that’s absolutely to die for. Truly, when it comes to effort versus reward with baking, focaccia is a clear winner. For anyone feeling a bit wary about diving into bread making, I always recommend starting here. It’s simple, straightforward, and delicious—much of my confidence in bread baking started with this recipe, inspired by the no-fuss peasant bread my mother used to make.

The Simple Joy of Focaccia Bread

I remember the first time I made focaccia. It was a bit of a mess (literally, with flour everywhere!). But the end result? Absolutely worth it. The key to great focaccia, I’ve learned, is not just in the ingredients but in the love and patience you pour into it. (And yes, you easily can taste the difference when you rush it!)

The Secrets to Perfect Focaccia

What really makes focaccia bread better than bread in itself is the fantastic mouthfeel and taste it possesses. The best focaccia, because of the moistness of the dough, has a crunchy outside but airy soft inside. And while the oil makes the taste richer than ever, it forms a deceivingly thick and crunchy skin that tends to be addictive. A pinch of sea diet or some herbs, everything contributes to the overall beauty.

Tip : Focaccia dough is known for its high hydration. This means the dough will be wetter and stickier than traditional bread doughs, which contributes to the light, airy texture of the bread once baked.

My Top Tips for Flawless Focaccia

Making focaccia can be considered a dance with dough. Here are four steps , assuring that it comes out perfect always.

Keep It Wet: The more gunky the dough, the better. It may be a bother to work with the dough, but that moisture is what makes focaccia pillowy soft (trust me on this one!).

Slow and Steady Wins the Race: I cover the dough and let it rise overnight. This may seem like a long time to wait but how this refers to the development of thbread’s’s flavors and textures, although more waiting, makes the bread even more scrumptious.

Generosity with Oil: For olive oil, do not be extreme. A properly timed drizzle of oil beforehand will keep the dough from getting baked dry but also ensures the crunchy crust that we all love.

The Right Touch: When the time comes to make those infamous dimples in the dough, make sure you do it with care. It is not only making some lumps but also assisting the toppings in getting settled into the dough.

What Sets This Focaccia Bread Recipe Apart

Every focaccia recipe has its twist, and mine comes with a sprinkle of spontaneity. While classic focaccia calls for rosemary and sea salt, I enjoy throwing in whatever herbs are in my garden or even some caramelized onions on occasion. Why stick to the basics when you can make each loaf a new discovery?

Tip : While all-purpose flour can work, bread flour is preferred for focaccia due to its higher protein content, which helps develop a better structure and texture.

Ingredients You Need for Fabulous Focaccia Bread

Flour: I always reach for bread flour when making focaccia because it gives the bread that perfect chewy texture that we all love. If you’re in a humid place or can get your hands on it, King Arthur Flour is my go-to—it never disappoints. But don’t worry, all-purpose flour has never let me down.

Yeast: Iyou’re using active-dry yeast, just remember to give it a little extra time to wake up and get going in some warm water.

SaltHere’s’s the secret sauce—or should I say, secret salt? I use about 10 grams for every 500 grams of flourThat’s’s around 2 teaspoons of salt for every 4 cups of flour, which really brings out thbread’s’s flavors. And for that final sprinkle on top, nothing beats a good flaky sea salt it’s like the finishing sparkle on a gem!

WaterWe’rere talking 88% hydration here. Yesit’s’s a lot, making the dough super sticky and tricky to handle, but oh, does it make your focaccia delightfully light and airy.

Olive Oil: Generous is the word when it comes to olive oil in focaccia. I drizzle a good amount both at the bottom of the pan and over the top of the dough. It creates that irresistible golden crust and rich flavor that makes focaccia such a treat.

Herbs and Extras: Rosemary is my classic go-to because nothing beats its aromatic punch, budon’t’t hesitate to mix things up. Sometimes, I chop a handful of fresh rosemary right into the dough or layer on sun-dried tomatoes and olives iI’m’m feeling adventurous. Each ingredient adds its own little twist, transforming the simple focaccia into something truly special.

Making Step By Step The Best Focaccia Bread

Mixing the Magic (and the Dough!)

First up, let’s get our ingredients together. I always start by activating the yeast, which feels a bit like waking up a sleeping giant—gentle and a little exciting! I mix the warm water and yeast and give it a little sugar to “eat.” While it’s getting bubbly (like a mini science experiment on my kitchen counter), I measure out the flour and salt.

When I pour out the flour to the sensational dough bowl, I cannot help remember of course those fantastic baking sleepless nights with my grandmother. As she would put it, “Baking is something beautiful: You make something out of nothing and it turns out great.” And she was not wrong! By the time I see appetizing yeast bubbling and ready to use, I know it is time to mix in all the components. I pour in that good olive oil, wondering, “This is what gives that beautiful brown crust.”

The Sticky Situation

Here’s where things get sticky—literally. Focaccia dough is more hydrated than most, which means it’s also stickier. I learned the hard way that not oiling my hands turns this into a comedy show where I’m the main act, wrestling with dough! Now, I generously oil my hands before diving in. It makes mixing and folding the dough so much easier (and it’s quite the hand treatment!).

Tip : Focaccia dough is known for its high hydration. This means the dough will be wetter and stickier than traditional bread doughs, which contributes to the light, airy texture of the bread once baked.

Let the Dough Rise

Once the dough is mixed, it’s all about patience—something I’m still learning! I always cover the dough with a damp cloth then set it in a warm spot in the kitchen. As it rises, I can’t help but peek under the cloth now and then, marveling at how it grows. It’s like watching bread breathe—a slow, life-giving rise that reminds me to slow down and enjoy the process.

Shape and Second Rise

Once the dough has risen to twice its original size (this always seems like a small victory), it is time to knead the dough into shape. It is all, incidentally, very pleasurable. I take the dough and put it into a sheet pan previously well lubricated with oil and start pressing the dough with my fingers. This is funny, how one gets to fist the dough and makes those distinct depressions – each of which is stuffed with savory olive oil and herbs.

Bake and Enjoy

The oven has been preheating, and now it’s showtime. The focaccia slides into the oven, and the waiting game begins. Those last 20 minutes feel the longest because the aroma of rosemary and baking bread fills the air. It’s mouthwatering.

Pulling the focaccia out of the oven is always a moment of pride. That golden crust, the aroma—it’s rewarding every single time. I let it cool slightly (impatience has me hovering), then cut into it while it’s still warm. The first bite? Always the best.

Tip : Don’t be shy with the olive oil. Drizzling a good amount of quality olive oil not only prevents the dough from sticking but also gives the crust its characteristic crispiness and rich flavor.

Creative Toppings for Your Focaccia Bread

The good thing about focaccia is that you can add almost any topping on it. Apart from the regular rosemary and salt combination, one may also consider garnishing with caramelized onions, chopped olives or even dried tomatoes and slices of garlic. Every topping twits the taste making every batch of focaccia a new culinary experience.

How to Bake Tomato Focaccia Bread

The addition of tomatoes in your focaccia recipe makes the bread moist and delicious. Simply cut some slices of tomato and place on the dough before the second proofing, press them in slightly, and sprinkle with a bit of salt and other seasonings.

Is an Overnight Rise Necessary?

While an overnight rise isn’t strictly necessary, it does contribute to thyou’reh of flavor and texture in the bread. If you’re short on time, a few hours of rise time will still yield a delicious focaccia, but for those truly memorable loaves, a longer ferment might just be worth the wait.

Tip : Focaccia doesn't take very long to bake. Depending on the thickness, it might only need about 20 to 25 minutes in a hot oven (around 425°F to 450°F). It’s ready when the top is golden and the sides begin to pull away from the pan.

Focaccia Bread, My Way

Every loaf of focaccia I bake tells a story. Maybe it’s about the herbs that were so vibrant in the market this morning or the new olive oil I tried. Sometimes, it’s about the people I share it with. Focaccia, like any good meal, is about more than just food—it’s about the memories we make around the table.

More Favorite Bread Recipes

If you love this rosemary focaccia bread, try one of these easy recipes next:

Garlic Bread in Air Fryer

Eggless Moist Banana Bread Recipe

Gluten Free Pumpkin Bread 

High Protein Banana Bread

Baker’s Sourdough Discard Banana Bread

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