Easy Focaccia Bread Recipe

This easy classic focaccia bread recipe gives you soft, fluffy bread with the perfect crispy, golden edges. With just 5 simple ingredients make this simple focaccia the same day or overnight!

Course Side Dish

Cuisine American, Italian

Keyword focaccia bread

Prep Time 5

Cook Time 25

Rise Time 2 45

Total Time 3 15

Servings servings

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 9x13 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 9x13-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.

Notes

***The flour and water are measured in grams instead of cups for greater accuracy, helping ensure your dough comes out perfect every time!