Easy Focaccia
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This Easy Focaccia is everything good focaccia should be. Soft and fluffy in the center, crisp and golden on the outside, and loaded with olive oil so you get that gorgeous chew. The best part is how simple it is. No special equipment, no complicated steps, just a dependable dough that delivers bakery level results every single time.
My Go To Focaccia Every Single Time
I have baked a whole lot of focaccia over the years, and this one has never let me down. It gives you that soft, pillowy interior with a golden, crisp exterior that tastes like you fussed for hours, but the truth is it is one of the easiest breads you can make at home. No fancy techniques, no shaping skills required, just a bowl, some olive oil, and a bit of patience while the dough does its thing.
What I love most is how versatile it is. This focaccia is incredible straight out of the oven, but it also makes the best sandwiches and the perfect partner for soups and salads. And because the dough is so forgiving, you can load it up with whatever toppings you’re into that day; olives, rosemary, garlic confit, sundried tomatoes. If you want a bread recipe that always delivers, this is it.
Why You’ll Love This Focaccia
- The dough is incredibly simple to pull together with pantry staples, and the method is forgiving for beginners.
- You get that soft, pillowy interior with a perfectly crisp, golden crust every single time.
- It works with any toppings you love, from classic rosemary and olives to sun dried tomatoes or parmesan.
- The recipe fits into real-life cooking because the resting steps are hands-off.
- It pairs with absolutely everything, from soups to salads to sandwiches.
- It freezes well, reheats beautifully, and somehow tastes even better the next day.
Ingredients and Tips
- Use the right flour. All purpose flour works perfectly here and gives focaccia that soft, pillowy crumb. Bread flour is fine too if that is what you prefer, but it will give you a slightly chewier texture.
- Check the water temperature. Your water needs to be warm, not hot. Aim for 95°F to 105°F. Too cool and the yeast will not wake up. Too hot and it will kill it. If it feels like a warm bath, you are good.
- Let the yeast bloom. Give it those 5 to 10 minutes to foam. If it does nothing, your yeast is dead and no one wants sad flatbread.
- Olive oil is your friend. Focaccia needs a generous amount of good olive oil for that crisp bottom and golden top. Do not be shy with it.
- Do not skip the folds. Those quick stretch and folds develop gluten without kneading. They make the dough smoother, stronger, and easier to lift and poke into submission later.
- Let it rise fully. The dough should double in size before baking. If your kitchen is cold, pop the covered pan into your oven with just the light on for a warm, draft free spot.
- Top it however you like. Herbs, olives, tomatoes, garlic confit, parmesan, or nothing at all. Focaccia is forgiving, so use what you love.
Activate the yeast: In a large bowl, stir the warm water with the yeast and honey. Let it sit 5 to 10 minutes until it foams. If it does not foam, the yeast is dead, so start again.
Mix the dough: Add the flour and salt. Mix with a spatula until you no longer see dry flour. The dough will look shaggy and sticky, which is exactly what you want.
Add the olive oil: Pour the olive oil over the dough and fold it in a few times. You are not trying to fully work the oil into the dough here, just distributing it.
Rest and stretch: Cover the bowl and rest for 20 minutes. Then grab a quarter of the dough from underneath, stretch it up until it resists, and fold it over itself. Do this four times around the bowl. This helps develop strength and elasticity in the dough without kneading.
Repeat the process: Rest another 20 minutes, then stretch and fold again. Do this for a total of four rounds. Each round makes the dough smoother and easier to handle.
Transfer to the pan: Generously oil a 9 by 13 inch pan and scrape the dough in. Gently stretch it toward the edges. Do not force it; the dough will relax as it rises.
Let it rise: Cover the pan and let the dough rise in a warm spot until doubled in size. Depending on your kitchen, this can take 1 to 2 hours.
Preheat the oven: Set the oven to 450 °F (230 °C) while the dough finishes rising.
Dimple the dough: Oil your fingertips and press deep dimples all over the surface of the dough. This helps prevent the focaccia from puffing unevenly.
Add toppings: Drizzle more olive oil on top and add any toppings you like. Fresh herbs, olives, sun dried tomatoes, or flaky sea salt all work beautifully.
Bake: Bake for 15 to 20 minutes until golden brown and the internal temperature reaches 190 °F (88 °C). Cool on a rack before slicing so the steam escapes and the crust stays crisp.
Serve Focaccia With
Focaccia is one of those breads that happily goes with almost anything, which is exactly why I love keeping a batch around. The crust is crisp, the center stays soft, and those olive oil dimples soak up flavors like a sponge, so it works for everyday dinners or something a bit more special.
Here are my favorite ways to serve it:
Tomato Bisque
Caesar Salad Recipe
Easy Tortellini Soup
Aglio e Olio
Frequently Asked Questions
Why didn’t my focaccia rise?
Your yeast may not have been active or the water was the wrong temperature. It must be lukewarm, between 95°F and 105°F. Anything hotter kills the yeast, anything colder slows it down.
Why is my focaccia dense instead of fluffy?
This usually means the dough didn’t get enough rest time or the gluten didn’t develop. The stretch-and-fold steps matter, so don’t skip them.
Can I use instant yeast instead of active dry?
Yes. Skip the activation step and add it straight to the flour. Everything else stays the same.
How do I know when it’s done baking?
The top should be golden and the internal temperature should reach around 190°F. It should sound hollow when lightly tapped.
Why do we dimple the dough?
It prevents the dough from puffing unevenly and helps the olive oil settle into all the little pockets for that iconic focaccia texture.
Can I freeze focaccia?
Yes. Let it cool fully, wrap it tightly, and freeze up to 2 months. Thaw and reheat in a hot oven so it crisps back up.
How do I reheat leftovers?
Warm in a 400°F oven for a few minutes. In a pinch, microwave with a damp towel, but the oven gives you the best texture.
More Great Recipes To Try
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Easy Focaccia
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Ingredients
- 2 cups warm water (95°F to 105°F)
- 2 teaspoons active dry yeast
- 2 teaspoons honey
- 4½ cups all-purpose flour
- 6 tablespoons olive oil
- ¾ teaspoon salt
Optional Toppings
- garlic confit
- Parmesan cheese (freshly grated)
- fresh rosemary (roughly chopped)
- kalamata olives (chopped or whole)
- sun dried tomatoes
- cherry tomatoes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl combine and stir the warm water with the active dry yeast and honey. Whisk it and let it sit for about 5 to 10 minutes. The mixture should start foaming up if the yeast is good.
- To the yeast mixture bowl, add the flour and salt. Use a spatula to combine everything together. The dough should be shaggy and sticky. Keep mixing it until you can no longer see any dry flour.
- Pour 4 tablespoons of olive oil over the dough. Gently fold the dough a few times to incorporate the olive oil throughout, but not completely into the dough.
- Cover the bowl with plastic wrap and let it rest for 20 minutes in a warm place. Once rested, grab a quarter of the dough from underneath, then lift up and stretch it until the dough resists. Fold it over and onto itself, then press down to secure the dough in place. Repeat the process 3 times, working around the perimeter of the dough ball, until you’ve completed a full turn. This process develops the dough's gluten and increases elasticity.
- Cover the bowl and let the dough rest for 20 minutes. Repeat the process again of folding and resting for another 3 times. You'll notice as you keep stretching the dough, that the dough becomes more elastic and easier to stretch.
- Generously grease a rimmed 9×13-inch baking pan or sheet with olive oil and scrape the dough into the pan. Spread the dough as much as you can in the pan with your fingers but don't overwork the dough. Cover the pan with a damp towel and let the dough rise until doubled in size in a warm place for 1 to 2 hours.
- Preheat the oven to 450°F.
- Grease your fingertips with olive oil then begin dimpling the dough (poking the dough with your fingers) all throughout. Drizzle the dough with remaining olive oil and top with your chosen toppings.
- Transfer the baking pan to the oven and bake for 15 to 20 minutes until golden brown or until the internal temperature of the bread reaches 190°F.
- Transfer the focaccia bread to a cooling rack and let it cool completely before slicing it and serving.
Equipment
Notes
- Use a thermometer to ensure the water to activate the yeast is the correct temperature of 95°F to 105°F.
- To soften 2-4 day old focaccia, wrap the bread in a damp towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
- While the dough is resting, place it in the oven where it is draught free or use the proof option if your oven is equipped.
- Focaccia really needs to be eaten when it’s hot to be at its best since it can go stale very quickly. You should store the remaining cooled bread in the fridge wrapped in an airtight plastic bag, it will keep for up to 4 days keeping in mind what toppings you have used.
- Like most types of bread, focaccia will freeze well. It’s best eaten within 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
