How do I make focaccia bread at home?

To make focaccia bread at home, start with 500g bread flour, 400ml warm water, 10g instant yeast, 10g salt, and 80ml olive oil. Mix flour, yeast, and salt in a bowl. Add water and 50ml oil, stirring until a shaggy dough forms. Knead lightly for 2 minutes, then let it rest covered for 30 minutes. Perform 3-4 stretch-and-folds every 30 minutes over 2 hours. Transfer to an oiled 9x13-inch pan, dimple the surface with fingers, drizzle with remaining oil, and add toppings like rosemary and sea salt. Proof 30-45 minutes until puffy. Bake at 425°F (220°C) for 25-30 minutes until golden. Cool slightly before slicing. This high-hydration dough yields a chewy, airy texture perfect for beginners. Total time: about 4 hours. (92 words)

What ingredients do I need for a basic focaccia bread recipe?

A simple focaccia bread recipe requires: 500g bread flour (or all-purpose), 400ml lukewarm water (80% hydration for open crumb), 10g instant yeast, 10g fine sea salt, and 80ml extra-virgin olive oil (divided). Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, or olives. No eggs or dairy needed—it's naturally vegan. Measure flour by weight for accuracy, as cups vary. Use good-quality oil for flavor. This combo creates the signature crispy crust and soft interior. Prep all ingredients mise en place before mixing to streamline the process. Yields one 9x13-inch loaf, serving 8-10. Store extras airtight for 2 days. (98 words)

How long does it take to bake focaccia bread?

Focaccia bread bakes in 25-30 minutes at 425°F (220°C) in a preheated oven. After the second rise, dimple the dough deeply, add oil and toppings, then bake on the middle rack. Check at 25 minutes—it's done when golden brown and hollow-sounding when tapped. Internal temp should hit 200°F (93°C). Ovens vary, so rotate halfway if needed. High heat ensures crust crispness without drying the inside. Rest 10 minutes post-bake for easier cutting. Full recipe timeline: 20 min prep, 2-3 hours rising, 30 min bake. Patience with rises yields better results than rushing. (92 words)

Can I make focaccia bread without yeast?

Yes, make no-yeast focaccia using baking powder or self-rising flour for a quick version. Combine 500g self-rising flour, 400ml warm water, 1 tsp baking powder, 1 tsp salt, and 60ml olive oil. Mix into a sticky batter, spread in an oiled pan, dimple, top, and bake at 425°F for 20-25 minutes. It's flatter and denser than yeasted but ready in under 1 hour—great for weeknights. Add garlic or herbs for flavor. Not traditional, but it mimics the texture closely. Freeze slices for toasts. For authentic chew, stick to yeast. (89 words)

How do I store homemade focaccia bread?

Store homemade focaccia bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 2 days—its moisture keeps it soft. For longer, refrigerate up to 5 days (reheat at 350°F for 5 minutes to refresh). Freeze slices in a zip-top bag for 1-2 months; thaw overnight and crisp in a toaster oven. Avoid plastic wrap alone to prevent sogginess from oil. Revive day-old bread by sprinkling water and baking 10 minutes at 375°F. Proper storage maintains the crust's crunch and airy crumb. (85 words)

Focaccia Bread Recipe: Easiest Method for Beginners

Name: Focaccia Bread Recipe
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 500g bread flour for chewy structure and airy holes; 400ml lukewarm water for steam for open crumb; 10g instant yeast for quick rise; 10g fine sea salt to season dough and control yeast; 80ml extra-virgin olive oil for tenderness, crispy top and richness; Fresh rosemary for earthy aroma; Flaky sea salt for crunch on crust; Cherry tomatoes for burst of sweetness; Olives for savory, briny pop

Description

🍞 Create authentic Italian focaccia bread with a crispy exterior and incredibly soft, airy interior that’s perfect for dipping, sandwiches, or enjoying on its own
🌿 Master this foolproof method that delivers bakery-quality focaccia with minimal effort, featuring those signature dimples and fragrant herb-infused olive oil topping

Ingredients

Scale

500g bread flour for chewy structure and airy holes

400ml lukewarm water for steam for open crumb

10g instant yeast for quick rise

10g fine sea salt to season dough and control yeast

80ml extra-virgin olive oil for tenderness, crispy top and richness

Fresh rosemary for earthy aroma

Flaky sea salt for crunch on crust

Cherry tomatoes for burst of sweetness

Olives for savory, briny pop

Instructions

1-First Step: Gather all tools a large bowl, 9×13-inch baking pan, dough scraper, and scale. Warm water to 100°F (38°C). This focaccia recipe thrives on organization for smooth sailing.

2-Second Step: Combine 500g bread flour, 10g instant yeast, and 10g salt in a big bowl. Pour in 400ml lukewarm water and 50ml olive oil. Stir with a wooden spoon until a shaggy dough forms no dry bits. It looks messy, but that’s right for no knead focaccia.

3-Third Step: Cover bowl with a damp towel or plastic. Let rest 30 minutes at room temp (70°F). Wet hands, grab one side of dough, stretch up, and fold over center. Rotate bowl 90 degrees, repeat 4 times. Re-cover. Do this every 30 minutes for 2-3 hours (3-4 sets total). Dough turns smooth, bubbly, and elastic. This builds strength without kneading.

4-Fourth Step: Oil pan generously with 1 tbsp olive oil. Gently transfer dough use scraper if sticky. Drizzle 1 tbsp oil on top. Cover loosely, proof 30-45 minutes until puffy and jiggly. Dough should fill pan mostly.

5-Fifth Step: Dip fingers in oil, dimple dough deeply every inch push to bottom. Drizzle remaining 20-30ml oil into holes. Sprinkle rosemary, flaky sea salt, halved cherry tomatoes, or sliced olives. Press toppings in lightly.

6-Sixth Step: Preheat oven to 425°F (220°C) with rack in middle. Bake 25-30 minutes. Rotate pan at 20 minutes if browning uneven. Done when deep golden, crisp edges, and hollow tap sound. Internal temp hits 200°F.

7-Final Step: Cool in pan 10 minutes, then transfer to rack. Slice into squares or strips. Serve warm with dips or as side. Total time: 4 hours, mostly passive. Yields 8-10 servings. Troubleshooting: Dense crumb? More water next time. Pale top? Higher rack.

Notes

🌡️ Use warm water (not hot) to activate the yeast – too hot will kill it and prevent proper rising
🫖 Don’t skip the olive oil pooling in the dimples – this creates the signature crispy, flavorful pockets that make focaccia special
⏰ Let the dough rise fully in both stages – patience is key for achieving those characteristic air pockets and light texture

Prep Time: 20 minutes
Rising time: 2 hours
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 0g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: undefined