There are some recipes that just stick with you, you know? The ones that become your kitchen rock, your reliable friend when you need something delicious without a fuss. For me, that’s this easy focaccia Bread Recipe. It’s funny, I remember the first time I tried making focaccia years ago, and it felt so… intimidating. All those fancy dimples, the perfectly airy crumb… I thought it was destined for the realm of expert bakers. But then, a friend shared this approach with me, and oh my goodness, it changed everything! It’s the kind of bread that smells absolutely divine while it’s baking, filling your whole house with that comforting, yeasty aroma that just screams “home.” It’s so much simpler than it looks, and honestly, it’s become my lifesaver on those busy weeknights when I want a homemade touch but don’t have hours to spare. Think of it as your culinary superpower for impressing friends or just treating yourself to something truly wonderful.
What is Focaccia bread?
So, what exactly is focaccia? At its heart, it’s an Italian flatbread that’s wonderfully versatile. Imagine a rustic, slightly chewy bread with a gorgeous, golden crust and a soft, airy interior, all thanks to a generous amount of olive oil. The name “focaccia” actually comes from the Latin word “focus,” meaning hearth, which makes total sense because this bread has always been baked directly on the hearth. It’s often characterized by those signature dimples on top, which are created by poking your fingers into the dough before baking, creating little pools for olive oil and herbs to gather. It’s not as dense as a baguette, nor as fluffy as a sandwich loaf. It’s its own beautiful thing – a delightful balance of soft and chewy, with a rich olive oil flavor that just makes you want to keep reaching for another piece. It’s essentially the most welcoming, delicious hug in bread form.
Why you’ll love this recipe?
Okay, let me tell you why this easy focaccia Bread Recipe is a permanent fixture in my baking rotation. First and foremost, the FLAVOR. That rich, grassy olive oil baked right into the dough? It’s pure magic. Then, when you add your favorite toppings – flaky sea salt, rosemary, garlic – it just elevates everything to another level. It’s so incredibly simple to make, too. I’m talking minimal kneading, a straightforward rise, and then into the oven. It’s the kind of recipe that makes you feel like a baking pro, even if you’re a total beginner. And the cost-efficiency! Flour, yeast, water, olive oil – these are all pantry staples, making this a budget-friendly way to create something truly special. What I love most, though, is its versatility. It’s not just for dipping in soup (though it’s AMAZING for that!). It’s fantastic as a base for open-faced sandwiches, a delightful side to a salad, or even just eaten plain, warm from the oven with a little extra drizzle of olive oil. It’s the kind of bread that fits into any meal, any time of day. It’s honestly one of my favorite things to make when I want a comforting, delicious bake that’s just a little bit extra special without requiring a culinary degree. It’s definitely up there with my sourdough starter, but oh-so-much quicker!
How do I make this easy Focaccia Bread?
Quick Overview
This recipe is all about simplicity and delicious results. We’ll mix up a shaggy dough, let it do its thing while it rises, get those signature dimples in, and then bake it to golden perfection. The magic really happens with the olive oil – don’t be shy with it! It’s what gives focaccia its incredible flavor and tender crumb. This method minimizes fuss, maximizes flavor, and guarantees a beautiful loaf every single time. It’s foolproof, I promise!
Ingredients
For the Main Batter:
Flour: About 4 cups of all-purpose flour. I’ve tried bread flour, and while it makes a slightly chewier crumb, all-purpose works beautifully and is usually what I have on hand. Sift it if you want, but honestly, for this recipe, it’s not critical.
Yeast: 2 and 1/4 teaspoons (one standard packet) of active dry yeast. Make sure your yeast is fresh; it’s no fun when your dough doesn’t rise!
Salt: 1 and 1/2 teaspoons of fine sea salt. Salt is crucial for flavor and also helps control the yeast activity.
Warm Water: 1 and 3/4 cups of warm water, around 105-115°F (40-46°C). It should feel like a warm bath, not too hot, or it’ll kill the yeast!
Olive Oil: 1/4 cup of good quality extra virgin olive oil, plus more for greasing and drizzling. This is NOT the place to skimp; the flavor of the oil really comes through.
For the Toppings (Your Choice!):
Flaky Sea Salt: A generous sprinkle. Maldon is my absolute favorite for that perfect crunch.
Fresh Rosemary: A few sprigs, leaves stripped and roughly chopped. Or use dried if that’s what you have – about 1 teaspoon.
Garlic: 2-3 cloves, thinly sliced or minced. I love a good garlic punch!
Optional additions: Cherry tomatoes, Kalamata olives, sun-dried tomatoes, or even a sprinkle of Parmesan cheese.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your oven preheating to 425°F (220°C). Grab a 9×13 inch baking pan or a similar-sized rimmed baking sheet. Generously coat the bottom and sides of the pan with about 2 tablespoons of olive oil. You want a good, slippery layer; this helps the bottom of the focaccia get beautifully crisp and prevents sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and the fine sea salt. If you’re using active dry yeast, you’ll want to “proof” it first (see Step 3), but if you’re using instant yeast, you can just add it directly to the dry ingredients. I usually use active dry yeast, so I’ll wait for that step.
Step 3: Mix Wet Ingredients (Proofing Yeast)
In a separate bowl or a large measuring cup, combine the warm water and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You should see it get foamy and bubbly on top – that’s the yeast waking up! If it doesn’t foam, your yeast might be old or the water too hot/cold, and you’ll need to start this step over.
Step 4: Combine
Pour the foamy yeast mixture into the bowl with the flour and salt. Add the 1/4 cup of olive oil. Now, using a wooden spoon or a sturdy spatula, mix everything together until a shaggy, sticky dough forms. It’s going to look a bit messy and wet, and that’s exactly what we want! Don’t overmix it; just bring it together. If it’s too dry, add a tablespoon of water at a time. If it’s too wet to handle, add a tablespoon of flour. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for about 1 hour, or until it’s doubled in size. It will puff up beautifully!
Step 5: Prepare Filling
While the dough is rising, get your toppings ready. Strip the rosemary leaves from their stems and give them a rough chop. Thinly slice your garlic. If you’re using olives or tomatoes, have them ready to go. This is also a good time to make sure your flaky sea salt is accessible.
Step 6: Layer & Swirl
Once the dough has risen, gently punch it down. Pour the risen dough into your oiled baking pan. It will be airy and still a bit sticky. Using oiled fingers (seriously, dip your fingertips in olive oil!), gently press and stretch the dough to fill the pan. Don’t force it; coax it. Then, it’s time for the fun part: the dimples! Dip your oiled fingers again and press firmly into the dough, all the way down to the bottom of the pan, creating those characteristic dimples. Scatter your chosen toppings – rosemary, garlic, tomatoes, olives – over the surface. Drizzle another 1-2 tablespoons of olive oil over the top, letting it pool in some of the dimples. Finally, sprinkle generously with flaky sea salt.
Step 7: Bake
Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is a deep golden brown and feels firm to the touch. The edges should be slightly crisp, and the top should have a lovely sheen from the olive oil.
Step 8: Cool & Glaze
Once baked, remove the focaccia from the oven. Let it cool in the pan for about 5-10 minutes. This allows it to set up a bit. You can then carefully lift it out of the pan (or serve it directly from the pan!). If you want an extra boost of flavor and shine, you can drizzle a little more olive oil over the top while it’s still warm. I sometimes like to brush a little melted butter over the top while it’s cooling for an extra rich flavor, but that’s totally optional and not traditional.
Step 9: Slice & Serve
Cut the focaccia into squares or rectangles using a sharp knife or a pizza cutter. Serve it warm for the best experience. The smell is incredible at this stage, and it’s utterly irresistible!
What to Serve It With
Oh, the possibilities! This easy focaccia Bread Recipe is truly a chameleon. For breakfast, it’s divine toasted and spread with a bit of ricotta and a drizzle of honey. Or, simply enjoy a warm piece alongside your morning coffee – it’s like a hug in edible form! For a weekend brunch, I love slicing it horizontally, toasting it lightly, and using it as a base for a poached egg and some avocado. It’s way more exciting than toast! As a dessert, though this might sound unusual, a warm slice with a smear of Nutella or a dusting of powdered sugar is surprisingly delightful. It’s a little like a sweet pizza. But my favorite way, honestly, is as a cozy snack. Just a piece of warm focaccia with a good glug of olive oil to dip into, perhaps with a little sprinkle of red pepper flakes for a tiny kick. It’s perfect with a big bowl of hearty soup, like lentil or minestrone, soaking up all those savory flavors. It also pairs beautifully with a simple green salad or a platter of antipasti. My kids absolutely devour it plain, and I can’t blame them!
Top Tips for Perfecting Your Focaccia
I’ve made this easy focaccia bread recipe more times than I can count, and I’ve definitely learned a few tricks along the way. First, when it comes to the olive oil, don’t be stingy! Use a good quality extra virgin olive oil, and don’t just use a little bit in the dough – generously oil your pan and drizzle extra on top before baking. It’s the key to that incredible flavor and crispy-yet-tender crust. For mixing, the dough is meant to be sticky. Resist the urge to add too much extra flour. A shaggy dough that’s a bit wet will result in a lighter, airier focaccia. Overmixing can make it tough, so just mix until it comes together. When you’re dimpling the dough, use really well-oiled fingers. It makes the process so much easier and prevents sticking. Don’t be afraid to really press down to get those divots; they’re where all the delicious olive oil and toppings will gather. For topping variations, I’ve experimented with so many! While rosemary and sea salt are classics, try adding some thinly sliced red onion, some Kalamata olives, or even some halved cherry tomatoes pressed into the dough before baking. They caramelize beautifully. If your oven tends to run hot or cold, use an oven thermometer and keep an eye on your focaccia towards the end of the baking time. You want that gorgeous golden-brown color, but you don’t want it to burn. For a softer crust, you can lightly brush the top with melted butter right after it comes out of the oven, though the olive oil is traditional and fantastic. And speaking of tradition, if you can find some coarse sea salt, like Maldon, use it for that final sprinkle; the texture is amazing.
Storing and Reheating Tips
This focaccia is truly best eaten fresh, ideally within a few hours of baking. However, it does store pretty well. At room temperature, it’s best kept in an airtight container or wrapped tightly in plastic wrap. It should stay nice for about 2-3 days. The crust might soften a bit, but the interior will remain lovely. If you know you won’t get through it in a couple of days, or if you’re in a warmer climate where it might spoil faster, refrigerator storage is a good option. Wrap it well to prevent it from drying out, and it should last up to 4-5 days. When you’re ready to reheat, I highly recommend popping it back into a moderately hot oven (around 350°F or 175°C) for about 5-10 minutes. This revives that wonderful crispness in the crust and warms it through beautifully. If you’re really pressed for time, a few seconds in the microwave will warm it, but it will lose that delightful texture. For the best results when freezing, I suggest slicing the focaccia first and then wrapping individual pieces or small stacks tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw it at room temperature, and then reheat as mentioned above for the best texture. I usually don’t add the glaze until just before serving, or if I know it’s going to be eaten within a day or two. If freezing, I’d skip any sort of glaze before freezing and add it fresh after reheating.
Frequently Asked Questions
Final Thoughts
Honestly, this easy focaccia bread recipe has brought so much joy to my kitchen, and I truly hope it does for yours too. It’s one of those recipes that feels like a treat but is surprisingly achievable. The way the olive oil infuses every bite, the satisfying crunch of the sea salt, and that incredibly tender crumb… it’s just pure comfort food perfection. It’s proof that you don’t need complicated steps or fancy ingredients to create something truly delicious and impressive. If you loved this focaccia, you might also enjoy my recipe for simple no-knead artisan bread – it’s another winner for busy bakers! Give this focaccia a try, and I can’t wait to hear how it turns out for you. Don’t be shy with the olive oil, and have fun with your toppings! Happy baking, everyone!
Easy Focaccia Bread Recipe
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 0.5 teaspoon instant yeast
- 1.5 teaspoon salt
- 1.5 cups warm water
- 4 tablespoons olive oil plus more for greasing
- 1 teaspoon coarse sea salt for topping
- fresh rosemary optional, for topping
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, instant yeast, and salt.
- Pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms. It will be sticky.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size.
- Grease a 9x13 inch baking pan generously with olive oil.
- Scrape the dough into the prepared baking pan. Gently stretch and press the dough to fill the pan. Don't worry if it's not perfectly even.
- Cover the pan and let the dough rest for another 30 minutes.
- Preheat your oven to 425°F (220°C).
- Drizzle the remaining 2 tablespoons of olive oil over the dough. Dip your fingertips in olive oil and gently press dimples all over the surface of the dough.
- Sprinkle with coarse sea salt and optional rosemary.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let the focaccia cool slightly in the pan before transferring it to a wire rack to cool completely, or serve warm.
