Few things compare to the joy of pulling a golden, fragrant focaccia out of the oven. This Italian flatbread is everything you want in bread: fluffy, flavorful, and versatile. Whether you’re hosting a dinner party, looking for the perfect side dish, or just craving a snack, focaccia is the answer.

And the best part? It’s ridiculously easy to make!

Why Focaccia is the Ultimate Bread

Focaccia isn’t just bread, it’s an experience. The combination of crispy edges, a soft center, and those signature dimples filled with olive oil and herbs makes it a universal favorite. Whether you’re a seasoned baker or a newbie, this recipe requires zero kneading or bread making experience.

What You’ll Need to Make Focaccia

Ingredients:

Flour: bread flour or all purpose flour
Instant yeast
Warm water
Salt
Olive oil
Fresh rosemary
Flaky Sea Salt

Tools:

Mixing Bowls: A large bowl for mixing and proofing the dough.
9 x 13 Baking Pan: Use a high-quality sheet pan or cast-iron skillet for even baking.
Dough Scraper: To easily handle sticky dough.
Kitchen Scale: For precise measurements, especially with flour.
Thermometer: Ensures water is the right temperature for activating yeast (between 100°F and 110°F).

Tips For Success

Use Quality Ingredients: Since focaccia has simple ingredients, quality matters. Use good olive oil, fresh herbs, and unbleached flour for the best results.
Hydration is Key: Focaccia dough is wetter and stickier than other bread doughs, which creates its signature airy texture. Don’t be tempted to add extra flour. This focaccia is 88% hydration.
The Second Rise: After spreading the dough into your pan, let it rest again to create those iconic bubbles and light texture.
Dimpling Technique: Use oiled fingers to press deep dimples into the dough. These pockets hold olive oil and toppings, creating that perfect bite every time.
Cold Fermentation: For bakery-level focaccia, let the dough rise in the fridge overnight. The slower rise deepens the flavor. Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours (or for as long as 3 days) in the fridge will yield extra-pillowy focaccia
Bake at High Heat: A hot oven (around 425°F) ensures a crispy, golden crust while keeping the inside soft and fluffy.
If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

Customize

One of the best things about focaccia is how easy it is to make it your own.

Savory Toppings: Add roasted garlic, caramelized onions, or sun-dried tomatoes.
Herbs: While rosemary is a classic, feel free to experiment with thyme, oregano, or even basil for your favorite flavor.
Infused Olive Oil: Warm olive oil with garlic, rosemary, or chili flakes before drizzling. It’ll take your focaccia’s flavor to the next level or try these cold pressed infused olive oils that comes in 4 flavors!
Cheesy Goodness: Sprinkle Parmesan, shredded mozzarella or your favorite cheese.
Sweet Twist: Try topping it with figs, honey, and a touch of sea salt for a dessert-style focaccia.
Fun Designs: Focaccia art is trending, beautiful and extra flavorful.

Focaccia is proof that simple ingredients can create something extraordinary. Whether you’re a seasoned baker or just starting your bread-making journey, this Italian classic is a must-try.

What toppings will you try on your focaccia? Let me know in the comments! And don’t forget to subscribe to my newsletter for more tips, tricks, and recipes.

+ Read my tips for How To Buy High Quality Olive Oil

Buon appetito!

Gina

Ingredients

4 Cups All Purpose Flour or Bread Flour
2 teaspoons 10 g salt
2 teaspoons 8 g instant yeast
2 cups 455 g lukewarm water
4 tablespoons olive oil divided
Flaky sea salt like Maldon
1-2 teaspoons rosemary leaves

Instructions

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. *NOTE: It is very important to coat the dough extremely well with olive oil. If you do not fully coat the dough with enough oil, you risk the dough drying out.
Line a 9×13-inch pan (see notes above) with parchment paper or grease with butter.
Pour 2 tablespoons of oil in the 9×13-inch pan. Next, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball then place dough ball into the prepared pan. Roll the dough ball in the oil to coat it all over. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen *Note: no need to cover for this rise
Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a two tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt.
Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp and the top is golden brown. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving
Enjoy!

Notes

Tips for storing: When it has completely cooled, transfer it to an airtight container and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Reheat at 350ºF for 15 minutes.

Hello! I'm Gina

The Best & Easiest Focaccia Recipe

Why Focaccia is the Ultimate Bread