Easy Homemade Focaccia Bread Recipe
If you’ve never made focaccia before, this recipe is the perfect place to start. It’s light, chewy, golden on the outside, and pillowy soft on the inside - and with a little patience, most of the work is hands-off. (No-kneading or machine required!)
Whether you’re serving it alongside pasta, dipping it in olive oil and balsamic, or using it for sandwiches, this homemade focaccia bread is a game-changer in the kitchen.
Ingredients You’ll Need
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540g all-purpose flour
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13.5g salt
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7.5g sugar
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4.5g instant yeast
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426g warm water (around 100°F)
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27g extra virgin olive oil (plus more for the pan and topping)
Step-by-Step Method
1. Mix and Rest
Whisk together flour, salt, sugar, and yeast in a large bowl. Add warm water and olive oil, then stir until the dough is smooth. Let it rest for 15 minutes covered with a damp towel.
2. Stretch and Fold
Do a set of pinch-and-folds by pulling the dough from the edge toward the center, rotating around the bowl. Rest 15 minutes, then repeat. Perform a total of 4 sets of folds, resting 15 minutes between each round.
3. Cold Fermentation
Cover the bowl with plastic wrap and refrigerate the dough for 48 hours. This long, cold proof develops incredible flavor and texture.
4. Proof and Bake
Transfer the dough to a well-oiled pan and let it proof at room temperature for 2 hours. Once risen, drizzle generously with olive oil and use your fingers to dimple the top all over. This creates those classic pockets that trap olive oil and toppings.
Bake at 450°F for 18–22 minutes, until golden and perfect.
Garlic & Herb Focaccia Variation
The base recipe above is simple and versatile, but the version in the photos goes all out with garlic and herbs. For this topping mix, combine:
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Fresh parsley, basil, and dill
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Plenty of garlic (including some garlic confit cloves - optional)
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Salt and black pepper
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Parmesan cheese
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A generous amount of extra virgin olive oil
Fold half of this mixture into the dough during the final proof, then spread the rest over the top before dimpling. Deeply flavored, aromatic focaccia with a crispy, cheesy crust and tender, herb-packed crumb.
Tips for the Best Focaccia
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Don’t skimp on the olive oil. It’s what gives focaccia that crispy, golden crust.
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Be patient with the rise. The 48-hour rest is key to flavor.
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Add toppings. Fresh herbs, cheese, or even roasted vegetables turn focaccia into a showstopper.
Why You’ll Love This Easy Focaccia Recipe
This focaccia is foolproof, bakery-worthy, and requires no special equipment. The cold fermentation does most of the heavy lifting while you just wait it out. One bite of that crisp crust and tender crumb, and you’ll never go back to store-bought bread.
