A rustic Italian bread that’s golden, fluffy, and infused with olive oil and herbs. Perfect for dipping, sandwiches, or simply tearing and enjoying.
If you’ve ever wanted to make artisan-style bread at home without complicated tools or a sourdough starter, this easy focaccia bread recipe is the answer. With its crispy golden crust, pillowy soft center, and aromatic olive oil flavor, focaccia is the ultimate comfort bread — and it’s surprisingly simple to make in your own kitchen.
This recipe takes you step by step through the process of making authentic focaccia with minimal ingredients. It’s great for beginners and yields delicious results that rival any bakery. Whether served warm with soup, used as sandwich bread, or just dipped in balsamic vinegar and olive oil, homemade focaccia is always a win.
???? Ingredients (Serves 6–8)
- 500g all-purpose flour
- 10g fine sea salt
- 7g instant dry yeast (about 2¼ tsp)
- 350g warm water (not hot; about 40–43°C)
- 60g extra virgin olive oil, divided (50g for dough, 10g for topping)
- 5g sugar (1 tsp, to activate the yeast)
- Optional toppings:
- 1 tbsp fresh rosemary (or 1 tsp dried)
- Flaky sea salt for finishing
- Cherry tomatoes, olives, or onion slices (for added flavor)
???? Instructions
Step 1: Activate the Yeast
In a small bowl or cup, stir the sugar into the warm water. Add the yeast, stir gently, and let sit for 5–10 minutes until foamy. This confirms the yeast is active.
Step 2: Make the Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and 50g of olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.
Step 3: First Rise
Cover the bowl with plastic wrap or a clean towel. Let it rest in a warm area for 1–1.5 hours, or until doubled in size.
Step 4: Prepare the Pan
Drizzle half of the remaining olive oil (about 5g) into a 23×33 cm baking pan (or 9×13 inches). Spread the oil to coat the bottom.
Step 5: Shape the Dough
Transfer the dough to the oiled pan. Gently stretch it to the edges — it’s okay if it resists. Cover and let it rest for 20 more minutes, then try stretching again until it fits the pan.
Step 6: Second Rise
Cover again and let rise for 30–40 minutes, or until puffy.
Step 7: Dimple & Top
Preheat your oven to 220°C (425°F).
Drizzle the remaining olive oil over the dough. With oiled fingers, press deep dimples all over the surface. Sprinkle with flaky sea salt, rosemary, or any toppings you like (tomatoes, olives, onions).
Step 8: Bake
Bake for 20–25 minutes, or until golden brown and crisp on top. Let cool in the pan for 10 minutes before slicing and serving.
???? Nutrition Information (Per Serving, based on 8 servings)
- Calories: 260 kcal
- Carbs: 36g
- Protein: 6g
- Fat: 10g
- Sugar: 1g
- Fiber: 2g
- Sodium: 400mg
Nutrition will vary slightly with toppings.
???????? Tips & Tricks for Perfect Focaccia
- Use high-quality olive oil — it’s the star of the show!
- Let the dough rest and rise properly; this gives focaccia its signature airiness.
- If you want extra crispiness, bake on a preheated pizza stone or cast iron pan.
- Focaccia is best eaten fresh, but leftovers can be reheated in the oven or used for sandwiches the next day.
- Store in an airtight container at room temp for 1–2 days, or freeze for up to 1 month.
???? From Me to Your Kitchen
There’s something so magical about baking focaccia. It brings warmth to your home and a beautiful aroma to your kitchen. I still remember the first time I poked the dough — the way it bounced back slightly, then puffed up in the oven with golden bubbles and crisp edges.
This recipe is about more than just bread. It’s a simple pleasure, a way to slow down and enjoy the process. The joy of dipping a warm slice into olive oil and balsamic vinegar, or tearing off a piece to serve with soup — it’s a small luxury anyone can create at home.
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