Homemade Focaccia Bread is easier than you think, with no overnight rise required. This recipe makes classic focaccia with golden dimples, a crisp, chewy crust, and an airy, soft center. I love it with garlic and rosemary, but once you learn the simple method, you can try all kinds of toppings. P.S. You don’t have to wait overnight.
Focaccia Bread Video
Focaccia Bread
Focaccia (pronounced fuh-kaa-chuh) is a classic Italian bread. The name focaccia is derived from the Roman “panis focacius,” which means “hearth bread,” indicating that it was originally baked in coals back in Roman times. It’s considered a flatbread, with a texture similar to pizza dough. It’s baked with a generous amount of olive oil in the pan, which creates a crisp edge.
I love homemade bread recipes like Sourdough Bread, Soft Dinner Rolls, Biscuits, and Banana Bread, because there’s nothing like the aroma of freshly baked bread, and Focaccia is about to become your new favorite.
Italian Focaccia Bread Ingredients
The key to making great Italian focaccia bread is using a generous amount of extra virgin olive oil which creates a crispy and flavorful crust.
- Flour– use all-purpose flour or bread flour for focaccia. Be sure to measure flour correctly.
- Yeast – get one packet (7 grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.
- Honey – helps activate the yeast and balances flavor
- Salt – I use fine sea salt for the dough and sprinkle kosher salt over the top
- Water – use filtered warm water (105˚-115˚F)
Classic Focaccia Topping
- Olive oil – extra virgin olive oil works best here for flavor. This makes the crust so crisp
- Water – helps to thin the topping so it is easy to coat the dough
- Garlic, rosemary, sea salt – add unbelievable flavor – see more variation ideas below. We also sprinkle the top of the dough with kosher salt.
How to Make Focaccia Bread
Focaccia bread is so simple to make at home in just a few steps and minimal rise time. Watch my video tutorial to see my easy process.
- Proof Yeast – Combine water, honey, and yeast and let sit for 7-10 minutes until foamy to ensure yeast is active.
- Make the Dough – Combine flour and salt, then mix in the yeast mixture with a wooden spoon until a moist mass of dough forms without streaks of flour. Add 1 Tbsp olive oil and mix it in with your hands. Cover and rest for 30 minutes.
- Make the Topping – While the dough is proofing, combine the topping ingredients in a dish so the oil gets infused with wonderful garlic and rosemary flavor, which soaks into the dimples.
- Develop Gluten – After the 30-minute rest, the dough should look puffed. Dip your hands in water to prevent sticking. Gently pull one side of the dough up without tearing it, then fold it over itself. Turn the bowl and repeat on all four sides. Cover and let the dough rest for 30 minutes, then repeat the stretch-and-fold process 3 more times, for a total of 4 sets. See the video tutorial for a demonstration.
Pro Tip:
When handling moist dough, dip your hands in water to keep the dough from sticking.
Shaping Italian Focaccia Bread
- Mold to the Pan – after the fourth stretch and fold, immediately transfer it to a 9×13 non-stick pan coated with 1/4 cup olive oil. Turn the dough and gently stretch to the edges. If it is difficult to stretch, rest for 15 minutes and try again, then cover and rest for 45-60 minutes.
- Dimples – dip fingers in water and poke fingertips into dough going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
- Add Toppings and Bake – Re-whisk topping then drizzle it evenly over the top of the dough. Bake at 450˚F for 22-25 minutes until golden brown. I aim for 25 minutes for a crisp crust. Immediately transfer the bread to a wire rack and rest for 10 minutes before slicing.
What Should Focaccia Dough Look Like?
Focaccia dough should be soft, sticky, and wetter than regular bread dough. Avoid adding extra flour, which can make it dense. After the stretch-and-folds, the dough will become smoother and easier to handle. If it sticks, lightly wet your hands.
Why Didn’t My Focaccia Bread Rise?
Check that your water is 105-115˚F and your yeast is fresh. If the yeast doesn’t foam in the first step, start over with fresh yeast. Too much flour can also make focaccia dense, so measure flour correctly.
What Type of Pan is Best for Focaccia Bread?
A non-stick 9×13″ metal cake pan works best for crisp edges and a thick, sandwich-friendly focaccia. For thinner focaccia or focaccia pizza, use a jelly roll pan. For skillet focaccia, halve the recipe and bake it in a 9-10″ cast iron skillet or cake pan.
How to Serve Focaccia
Here are a few of my favorite ways to enjoy this classic Italian Focaccia:
- Side Dish – serve focaccia like you would dinner rolls. We love to pair it with Zuppa Toscana or Italian Wedding Soup.
- Sandwich Bread – It makes the best-ever BLT Sandwich, and Chicken Club Sandwiches, or Italian Sandwiches
- With a Dipping Sauce – you’ll love this restaurant-style bread dip: In a small dish, combine equal parts extra virgin olive oil and balsamic vinegar with a sprinkle of black pepper.
I hope you’re inspired to make homemade Focaccia bread. It will make you feel like a pro baker and it’s so simple with very little active time. P.S. What is your favorite topping for focaccia? Tell us in the comments!