Easy Focaccia Bread Recipe

I use 00 flour for the best results, it’s finely milled Italian flour that creates an incredibly light, airy crumb with a beautifully crisp crust. That said, all-purpose flour (plain flour in the UK) works perfectly well and is the most accessible option. Bread flour creates a chewier texture with more structure. All three work in this recipe, but 00 flour gives you that authentic Italian focaccia texture.

Absolutely! All-purpose flour (or plain flour if you’re in the UK) works beautifully in this recipe. You’ll get a slightly denser focaccia compared to using 00 flour, but it’s still delicious with a great texture. The recipe and method stay exactly the same, no adjustments needed.

Yes, bread flour works well for focaccia. Because it has a higher protein content (12-14%), it creates more gluten development, resulting in a chewier texture and more structured crumb. You may need to add a splash more water as bread flour absorbs liquid differently than 00 or all-purpose flour. The final focaccia will be slightly less light and airy but still delicious.

Yes, it’s my top recommendation! 00 flour is traditional Italian flour that’s very finely milled, which creates that signature light, airy crumb and crispy crust you get in authentic Italian focaccia. It absorbs water differently than other flours, which is why this dough is quite wet and sticky. If you can find 00 flour, it’s absolutely worth using for the best possible texture.

Yes! While I prefer the overnight cold fermentation for maximum flavor development, you can absolutely make focaccia the same day. After the first rise (about 1 hour), do the fold, then let it rise for another 1-2 hours at room temperature instead of overnight in the fridge. Form it in the pan, let it rise for 30 minutes, then bake. Total time is 3 hours from start to finish.

Yes, focaccia freezes beautifully for up to 3 months. Allow the bread to cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or place in a freezer-safe ziplock bag. To reheat, thaw at room temperature, then warm in a 350°F/175°C oven for 10 minutes to refresh the crust. You can also freeze slices individually for easy grab-and-go portions.

No! While I use a stand mixer fitted with a dough hook because it’s convenient, you can absolutely make this by hand. Simply mix the ingredients in a large bowl with a wooden spoon or spatula until combined. The dough is very wet and sticky, so it doesn’t require kneading. It actually comes together easier than traditional bread dough.

Focaccia bakes for 30-40 minutes at 425°F/220°C until golden brown and crisp on the outside. You’ll know it’s done when it sounds hollow when tapped on the bottom. The exact time depends on your oven and the depth of your pan. Deeper pans take slightly longer than shallow sheet pans.

Instant yeast and active dry yeast both work in this recipe. Instant yeast (also called rapid-rise or bread machine yeast) can be mixed directly into the flour without proofing, though I still proof it to make sure it’s active. Active dry yeast has larger granules and should be dissolved in warm water first. If using active dry yeast, use the same amount and follow the proofing step in the recipe. Both will give you great results.

Yes! Focaccia is one of the easiest breads to make at home. The dough is very forgiving – it’s wet and sticky, so there’s no kneading required. You just mix, let it rise, fold it a few times, shape it in the pan with your fingers and bake. Even if you’ve never made bread before, you can make incredible focaccia. The overnight rise does most of the work for you, developing flavor while you sleep.