This focaccia bread recipe is easy to make and so satisfying to eat. Soft on the inside with a satisfying crispy crust flavored simply with olive oil and salt.

Ingredients needed

Flour. I’ve made this using 00-flour, regular bread flour and a combination of all-purpose and bread flour. The 00-flour and bread flour produce a chewier loaf but the all purpose flour is still delicious and great if that’s the only flour you have.
Instant yeast/active dry yeast.
Salt.
Sugar.
Extra-virgin Olive oil.
Warm water.

How to make Focaccia bread

Proof the yeast: This step is technically not necessary but I prefer making sure that my yeast is active. Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
Make the dough: Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Stir together then pour in the yeast mixture and 1 tablespoon of olive oil. Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter. Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. At this stage you can place the dough in the fridge to proof overnight if you prefer.
Allow the dough to rise: Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. This isn’t a super technical step, literally just grab some of the dough and fold it towards the middle. Cover the dough again and allow to rise for at least an hour but ideally overnight in the fridge. This slow fermentation allows so much more flavor development.
Form the focaccia: Remove the dough from the fridge 90 minutes before you intend on baking it. Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. I prefer using a deeper dish because I like a softer texture. If you want to keep it traditional, use a rimmed sheet pan/baking sheet. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, dimple the dough, spreading it into the corners. If the dough feels tight at all, leave it for 10 minutes then try again. Let the dough rise for 30 minutes at room temperature while you preheat the oven.
Bake the focaccia: Drizzle over any remaining oil then sprinkle over a generous pinch of flaky sea salt. Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped. Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

Freezing and storing

Can I freeze focaccia bread? Focaccia is definitely better on the day it is made but you can freeze any leftovers. Tightly wrap in plastic and freeze for up to 3 months.
How to store focaccia: Store the baked and cooled bread in a paper bag. This allows the bread to breathe while preventing it from drying out.

Can I add toppings?

Yes absolutely. I prefer a simple bread flavored only with flaky sea salt, but you can add olives, cherry tomatoes, caramelized onions or herbs to the top of the bread before serving. Fresh rosemary and oregano are delicious additions. You can also treat focaccia dough as pizza dough and add your favorite pizza toppings.

What to serve with Focaccia

Homemade focaccia bread is a great side dish to almost any main/entree but it’s especially good as part of an antipasto platter or served with olive oil bread dip. I also love sandwiches made with focaccia piled high with salami, fresh rocket/arugula and good cheese.

Bread recipes