Easy Homemade Focaccia Bread Recipe

ByAileenrecipes

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Introduction

There is something truly magical about pulling a golden, dimpled loaf of homemade focaccia from the oven. This iconic Italian bread is characterized by its tall, airy crumb and a crisp, olive oil-infused crust. Its flavor is deeply savory and rich, thanks to a generous bath of extra virgin olive oil and a sprinkling of flaky sea salt. Unlike finicky artisan loaves, focaccia is remarkably forgiving and requires no intricate shaping, making it the perfect gateway into the world of yeast breads. This recipe yields a focaccia that is soft and chewy on the inside with a delightfully crisp bottom. It is a versatile, hearty, and comforting bread that fills your kitchen with an irresistible aroma. Mastering this recipe means you can have a stunning, bakery-quality bread on the table for any meal, transforming an ordinary dinner into a special occasion.

Perfect for:
Beginners learning to bake with yeast
Serving alongside soups, stews, and pasta dishes
Impressive sandwich bread for lunches
Holiday gatherings and dinner parties
A fun, interactive baking project with children

Why You’ll Love This Easy Homemade Focaccia Bread Recipe

Surprisingly Simple to Make: This recipe requires no special equipment or advanced techniques. The dough is mixed in a single bowl and the signature dimples are made with your fingertips.
Incredibly Flavorful: A long, slow rise develops a complex flavor, while a generous amount of olive oil and salt creates a rich, savory taste in every single bite.
Visually Stunning: The characteristic dimpled surface, glistening with olive oil and sprinkled with salt and herbs, creates a beautiful, artisanal-looking loaf that is sure to impress.
Fantastically Versatile: This basic recipe is a blank canvas. It can be topped with fresh rosemary, cherry tomatoes, olives, or even onions, allowing you to create a new flavor experience every time.

Preparation and Cooking Time
Total Time: 2 hours 30 minutes (includes rising time)
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Servings: 8 servings
Calories per serving: Approximately 250-300 calories

Nutritional Information (Per Serving – Estimate):
Calories: 250-300 kcal
Protein: 6g
Carbohydrates: 38g
Fat: 8g
Fiber: 2g
Sugar: 1g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • 4 cups (500g) all-purpose flour

  • 1 ½ cups (360ml) warm water (about 100-110°F or 38-43°C)

  • 2 teaspoons (9g) instant yeast (or active dry yeast)

  • 2 teaspoons (10g) kosher salt

  • 1 teaspoon (5g) granulated sugar

  • ½ cup (120ml) extra virgin olive oil, divided

  • 1-2 teaspoons flaky sea salt, for topping

  • 2-3 sprigs fresh rosemary, leaves stripped (optional, for topping)

Step-by-Step Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy. (If using active dry yeast, this step is essential. With instant yeast, you can simply mix it with the flour, but this ensures it’s active).

  2. Mix the Dough: Add the flour and 2 teaspoons of kosher salt to the yeast mixture. Pour in ¼ cup of the olive oil. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.

  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead by hand for 5-7 minutes, or continue kneading in the stand mixer for 4-5 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time.

  4. First Rise: Form the dough into a ball. Lightly oil the same mixing bowl with a bit of olive oil. Place the dough ball in the bowl, turning it to coat in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

  5. Pan the Dough: Pour 2 tablespoons of the remaining olive oil into a standard 9×13 inch baking sheet or pan. Place the risen dough in the center of the pan. Gently stretch and press the dough out towards the edges of the pan. If it springs back, let it rest for 10 minutes and then continue stretching. It does not need to fill the pan perfectly at this stage.

  6. Second Rise: Cover the pan with the towel and let the dough rise again for another 30-45 minutes, until puffy.

  7. Preheat and Dimple: Preheat your oven to 425°F (220°C). Using oiled fingers, firmly press your fingertips straight down into the dough to create deep dimples all over the surface.

  8. Add Toppings and Bake: Drizzle the remaining 2 tablespoons of olive oil evenly over the dough, letting it pool in the dimples. Sprinkle generously with flaky sea salt and fresh rosemary leaves, if using.

  9. Bake: Bake for 20-25 minutes, or until the focaccia is golden brown all over and the bottom is crisp when lifted with a spatula.

  10. Cool: Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool slightly. Serve warm.

How to Serve Easy Homemade Focaccia Bread

  • As an appetizer with a small dish of high-quality balsamic vinegar and olive oil for dipping.

  • Tearing pieces straight from the loaf to accompany a bowl of soup or a fresh salad.

  • Sliced horizontally to make incredible sandwiches, especially with Italian deli meats and cheeses.

  • Served alongside a pasta dish, using it to scoop up every last bit of sauce.

Additional Tips for Easy Homemade Focaccia Bread

  • For a more pronounced, tangy flavor, let the covered dough have its first rise slowly in the refrigerator for 8-24 hours.

  • Do not be shy with the olive oil in the pan and on top; it is essential for the focaccia’s signature texture and flavor.

  • The warm water temperature is critical. Too hot will kill the yeast, and too cold will slow it down significantly.

  • To test for doneness, the internal temperature of the bread should read between 200-210°F (93-99°C) on an instant-read thermometer.

Recipe Variations of Easy Homemade Focaccia Bread

Everything Bagel Focaccia: Before baking, top with a mixture of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
Tomato and Herb Focaccia: Press halved cherry tomatoes and fresh thyme leaves into the dimples along with the salt.
Garlic and Parmesan Focaccia: Brush the dough with garlic-infused olive oil before dimpling and sprinkle with a generous amount of grated Parmesan cheese.

Freezing and Storage for Easy Homemade Focaccia Bread

Storage: Store completely cooled focaccia in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and keep in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.
Freezing: Wrap the fully cooled focaccia or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven.

FAQ Section about Easy Homemade Focaccia Bread

Why is my focaccia dough so sticky?
Focaccia dough is typically wetter and stickier than other bread doughs. Resist the urge to add too much extra flour, as this will make the bread dense. Use oiled hands to handle it during the dimpling process.

Can I make this dough ahead of time?
Absolutely. After the first rise in the bowl, you can punch it down, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for an hour before proceeding with the pan stretching and second rise.

My focaccia is dense. What went wrong?
The most common causes are dead yeast (from water that was too hot), not allowing enough time for the dough to rise fully, or using too much flour when kneading, which made the dough too stiff.

Conclusion of Easy Homemade Focaccia Bread Recipe

This easy homemade focaccia bread recipe demystifies the art of bread baking, delivering a spectacular result with minimal effort. The process of creating those signature dimples is not only functional but deeply satisfying. The final loaf, with its crisp, salty crust and soft, airy interior, is far superior to anything found in a store. It is a foundational recipe that builds confidence in the kitchen and provides a delicious, versatile bread that complements any meal. Once you experience the joy and flavor of baking your own focaccia, it will become a regular and cherished part of your culinary routine.