My easy classic focaccia bread recipe will give you soft, fluffy bread with the ultimate crispy, golden edges! All you need is 5 simple ingredients to make this simple bread recipe, with options to make it the same day or overnight.
FOCACCIA BREAD RECIPE
If you keep seeing all the viral focaccia bread videos and decide to finally give it a try, you are in the right spot! My simple focaccia recipe gives you soft, fluffy bread with minimal work and ingredients! Whether you want to make it the same day or overnight, this recipe has both versions for you. Perfect to pair as a side with your dinner or make the ultimate sandwich with this bread!
WHAT YOU NEED-
- Flour– For the best results, you want to use a good quality all-purpose flour! I love using Bob’s Red Mill All-Purpose flour for my focaccia bread recipes.
- Yeast– I use regular active dry yeast for this recipe. You can also use instant yeast for a quicker rise time.
- Salt– To give this dough flavor, this recipe calls for salt. I will sometimes add other seasonings like garlic powder, and dried herbs for more flavors.
- Oil– Be sure to use olive oil for this recipe. You can use regular olive oil, virgin or extra virgin olive oil for this bread recipe.
- Water– The key is to use warm water for this dough! You want to have the water around 105-110F, just be sure not to go over 110F or you will kill the yeast.
HOW TO MAKE FOCACCIA
Try my take on the viral focaccia bread and you will understand the hype!
- Mix all the ingredients for the dough until a wet, sticky dough forms. Cover and let rest for 15 minutes.
- Using wet hands, stretch and fold the dough 4-5 times. Cover and rest for another 15 minutes, then repeat two more times for a total of 3 stretch-and-fold rounds.
- After the final round, cover and let the dough rise for 45 minutes. Transfer the dough to a well-oiled 9×13-inch baking pan and gently stretch it toward the edges. Cover and let rise for another 2 hours, or until fluffy, bubbly, and doubled in size.
- Preheat the oven to 450°F about 20-30 minutes before the dough is finished rising.
- Drizzle the dough with olive oil, then use wet hands to gently press deep dimples across the surface. Top with rosemary and flaky salt.
- Bake until golden brown and crisp around the edges. Let cool for 5-10 minutes before transferring to a wire rack and slicing.
OVERNIGHT FOCACCIA
I have not only tested this recipe to work for same day baking, but also as an overnight version!
- Mix all the ingredients for the bread until a wet, sticky dough forms. Cover and let rest for 15 minutes.
- Using wet hands, stretch and fold the dough 4-5 times. Cover and rest for another 15 minutes, then repeat two more times for a total of 3 stretch-and-fold rounds.
- After the final stretch and fold, cover the dough and place it in the refrigerator for 12-48 hours.
- When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 1 hour, until softened and relaxed.
- Transfer to a well-oiled 9×13-inch baking pan, gently stretch toward the edges, cover, and let rise for about 2 hours, or until fluffy and bubbly.
- Preheat the oven to 450°F about 20-30 minutes before baking. Drizzle the dough with olive oil and use wet hands to press deep dimples across the surface. Top with rosemary and flaky salt.
- Bake until golden brown and crisp around the edges. Let cool for 5-10 minutes before transferring to a wire rack and slicing.
FOCACCIA TOPPING IDEAS
Although this easy focaccia recipe is delicious as is, you can totally elevate this bread with different toppings!
- Rosemary & Sea Salt
- Roasted Garlic
- Garlic Butter
- Caramelized Onions
- Cherry Tomatoes & Olives
- Cheese
FOCACCIA VARIATIONS
You can totally have fun with your focaccia flavors, just like sourdough bread! Here are some of my favorite ways to elevate this classic focaccia recipe:
- Focaccia Pizza– Top this dough with some marinara sauce, mozzarella cheese and pepperoni slices for the ultimate pizza style bread!
- Cinnamon Roll– Instead of olive oil, top with dough with a cinnamon butter mixture before dimpling. Once baked, drizzle with a simple sugar icing.
- Cheesy Garlic- Top with dough with a simple garlic butter and herb mixture instead of oil and then top with shredded cheese. I LOVE cheesy garlic focaccia better than cheesy bread!
- Jam Donut Focaccia– Swap the oil for melted butter before dumpling the dough. Once baked, pipe your favorite jam into the bread then drizzle with sugar glaze.
- Jalapeno Cheddar– Add shredded cheddar cheese and sliced fresh jalapenos into the dough and on top for a delicious flavor!
QUESTIONS YOU MIGHT HAVE:
Yes! Cut the recipe in half and make a 9×9-inch baking sheet size focaccia!
Yes, you can totally swap the active dry yeast for instant yeast for a quicker rise time. Just be sure to not rush the rise time even if you are using instant yeast. Patience is key to the perfect focaccia.
The best olive oil to use when it comes to making focaccia is extra virgin olive oil.
There are several reasons for this, the main one being the dough was under-proofed, meaning not enough rise time.
Yes, dimpling the dough is a vital step in focaccia. It gives you the proper texture, shape and bubbles.
Drizzling the baking sheet with oil is what helps give you crispy, crunchy, golden edges! You can also swap for butter.
When I was testing this bread, I found that my biggest mistake was not being patient enough during the rise time. You want the dough to double in size and when shaking it, it should be puffy and jiggly.
I find that the stretch and fold process helps achieve all the beautiful bubbles in the focaccia. I do NOT recommend skipping the stretch and fold process.
Once the focaccia is fully cool, store in an airtight container or bag at room temp for 3-4 days.
Yes! Focaccia freezes great! Add the cooled focaccia into a freeze safe bag and free for up to 3 months.
Easy Focaccia Bread Recipe
Ingredients
- 480 grams all purpose flour
- 2 ½ tsp salt
- 2 tsp active dry yeast
- 408 grams warm water 105-110°F
- 2 Tbsp olive oil
- 3 Tbsp olive oil for baking pan and topping
- 4 Tbsp rosemary fresh or dried optional
- Flakey salt optional
Instructions
Same Day Facaccia-
- In a large bowl, add the flour, salt, yeast, oil and warm water. Using a dough whisk or your hands, mix until everything is well combined and a wet, sticky dough forms. Cover and let the dough rest at room temp for 15 minutes.480 grams all purpose flour, 2 ½ tsp salt, 2 tsp active dry yeast, 408 grams warm water, 105-110°F, 2 Tbsp olive oil
- After 15 minutes, stretch and fold the dough. With wet hands, grab one edge of the dough, gently pull it upward, and fold it toward the center. Turn the bowl slightly and repeat with another section of dough. Continue this process until you have stretched and folded the dough 4–5 times.
- Cover the dough and let rest another 15 minutes. Repeat the stretch and fold process. Rest the dough for another 15 minutes, then repeat the stretch-and-fold process one final time, for a total of 3 rounds of stretching and folding.
- After the third and final stretch and fold, cover the dough and let rise at room temp, or in a warm, draft-free spot, for 45 minutes.
- Drizzle a 9×13 inch baking pan with 2 Tbsp of olive oil. Transfer the dough to the baking pan and, using lightly oiled or wet hands, gently stretch the dough towards the edges of the pan. (If the dough does not reach all the way to the edges yet, that’s okay! It will spread as it rises.)3 Tbsp olive oil, for baking pan and topping
- Cover the baking pan and allow the dough to rise for another 2 hours, until the dough has doubled in size and looks fluffy and bubbly. (Do NOT rush this step! The dough needs enough time to rise properly for the best texture and flavor.)
- About 20–30 minutes before the dough is finished rising, preheat the oven to 450°F. This ensures the oven is fully heated when the focaccia is ready to bake.
- Uncover the dough and drizzle with 1-2 Tbsp of olive oil. Wet your hands, then gently press your fingertips straight down into the dough to create deep dimples. Continue until the entire surface of the dough is covered with dimples. Top with fresh rosemary and flaky salt.4 Tbsp rosemary, fresh or dried optional, Flakey salt, optional, 3 Tbsp olive oil, for baking pan and topping
- Bake at 450°F for 20-25 minutes, until the focaccia is deep golden brown and crisp around the edges.
- Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. Then, carefully transfer it to a wire cooling rack and let it cool slightly before slicing and serving.
Overnight Facaccia-
- Follow the recipe through the third and final stretch-and-fold.
- After the third stretch and fold, cover the bowl tightly with plastic wrap or a lid and place the dough in the refrigerator. Refrigerate for at least 12 hours and up to 48 hours. (The longer refrigeration time allows the dough to develop more flavor.)
- When you’re ready to make the focaccia, remove the dough from the refrigerator and let it sit at room temperature, covered, until the dough is no longer cold and has become soft and relaxed. (This will usually take about 1–2 hours, depending on the temperature of your kitchen.)
- Drizzle a 9×13-inch baking pan with 2 tablespoons of olive oil. Gently transfer the dough to the prepared pan. Using wet or lightly oiled hands, gently stretch the dough toward the edges of the pan. (If it doesn’t reach all the way to the edges, don’t worry! It will continue to spread as it rises.)
- Cover the baking pan and allow the dough to rise at room temperature for about 2 hours, or until it is doubled in size, fluffy, and bubbly. (The dough may take a little longer if your kitchen is cool, so use the appearance of the dough rather than the clock as your guide.)
- About 20–30 minutes before the dough is finished rising, preheat the oven to 450°F.
- Uncover the dough and drizzle with 1–2 tablespoons of olive oil. Wet your hands, then gently press your fingertips straight down into the dough to create dimples across the entire surface. Top with fresh rosemary and flaky salt.
- Bake at 450°F for 20–25 minutes, or until the focaccia is deep golden brown and crisp around the edges.
- Remove the focaccia from the oven and let it cool in the pan for 5–10 minutes. Carefully transfer it to a wire cooling rack and let it cool slightly before slicing and serving.
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