The Best, Easiest Focaccia Bread Recipe

This focaccia bread is a game-changer, offering a soft, airy interior and a golden, crisp crust. With a simple overnight rise and a few pantry staples, you can achieve bakery-quality bread at home. Perfect for sandwiches, dipping, or enjoying on its own, this recipe is as versatile as it is delicious.

Ingredients

• All-Purpose or Bread Flour: Forms the foundation of the dough, providing structure and texture.
• Kosher Salt: Enhances flavor and balances the dough.
• Instant Yeast: Makes the bread rise effortlessly.
• Lukewarm Water: Hydrates the dough and activates the yeast.
• Butter: For greasing pans to prevent sticking and add flavor.
• Olive Oil: Adds richness and creates the signature focaccia crust.
• Flaky Sea Salt: Sprinkled on top for a burst of flavor.
• Rosemary (Optional): Adds an aromatic, earthy touch.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Make the Dough

1. In a large bowl, whisk together the flour, salt, and instant yeast.
2. Add the lukewarm water and mix with a rubber spatula until a sticky dough ball forms.
3. Rub the surface of the dough with olive oil to prevent drying. Cover the bowl with a damp tea towel, cloth cover, or plastic wrap.
4. Place in the refrigerator for at least 12 hours (up to 3 days) for the dough to rise slowly and develop flavor.

Prepare the Pans

1. Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper, or grease with butter or nonstick spray.
2. Pour 1 tablespoon of olive oil into each pie plate (or 2 tablespoons for a 9×13-inch pan).

Shape the Dough

1. Using two forks, deflate the dough by pulling it toward the center and forming a rough ball.
2. Divide the dough into two pieces (or keep whole for a 9×13-inch pan) and transfer each to the prepared pans.
3. Roll the dough balls in the oil to coat, forming a rough ball.
4. Let the dough rest uncovered at room temperature for 3–4 hours.

Preheat and Dimple

1. Preheat the oven to 425°F and position a rack in the middle.
2. Sprinkle rosemary over the dough if desired. Pour 1 tablespoon of olive oil over each piece (2 tablespoons for the larger pan).
3. Using your fingers, press straight down into the dough to create deep dimples, stretching slightly to fill the pan if needed.
4. Sprinkle flaky sea salt generously over the top.

Bake the Focaccia

1. Bake for 25–30 minutes, or until the underside is golden and crisp.
2. Transfer the focaccia to a cooling rack and let cool for 10 minutes before slicing.

this Recipe

How to Serve

Focaccia is perfect as:

• A side dish for soups, stews, or pasta.
• A base for sandwiches.
• A snack with olive oil, balsamic vinegar, or marinara for dipping.

Make Over

Make Ahead

Prepare the dough up to the refrigeration step. Store in the fridge for up to 3 days, allowing you to bake fresh focaccia when needed.

Storing

Store cooled focaccia in an airtight container at room temperature for up to 3 days. Reheat at 350°F for 10–15 minutes to revive its crust.

Freezing

Freeze cooled focaccia for up to 3 months. Reheat directly from frozen at 350°F for 15–20 minutes.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?
Yes, dissolve the yeast in warm water with a pinch of sugar before mixing it with the flour.

How do I ensure the dough doesn’t stick to the pan?
Generously grease the pan with butter or oil to prevent sticking.

Can I add other toppings?
Absolutely! Try cherry tomatoes, olives, or caramelized onions for extra flavor.

This focaccia bread recipe is easy, versatile, and absolutely delicious. Whether you’re a seasoned baker or a beginner, you’ll love the soft, fluffy texture and crisp, golden crust. Enjoy!

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