Focaccia Bread Recipe: Easy Homemade Italian Focaccia Bread — Homemade Focaccia
I fell in love with focaccia the first time I bit into a warm, olive oil–glossed wedge at a little trattoria in Liguria. The crust was crisp, the crumb pillowy, and each dimple held a little pool of aromatic oil and sea salt. Since then, making this Focaccia Bread Recipe: Easy Homemade Italian Focaccia Bread has become my go-to weekend baking — simple, forgiving, and endlessly adaptable. It’s one of those recipes that connects home cooking to Italian food culture: focaccia has regional roots (think Genovese focaccia from Liguria) and has always been a communal, shareable bread — perfect for family dinners, picnics, or alongside soup. Warm, relaxed, and utterly comforting, this version uses an overnight fridge rest for deeper flavor and an easy hands-off approach.
Who is this recipe for?
- This focaccia is for busy home cooks, beginner bakers, weekend hosts, and anyone who loves hearty bread with minimal fuss.
Core ingredients overview:
- This recipe uses 500 grams (4 cups) White Bread Flour, 420 ml Luke-Warm Water (105–114°F), 1 teaspoon (4g) Active Dry Yeast, 2 teaspoons (10g) Kosher Salt, 1 teaspoon (5g) Maple Syrup, 1 tablespoon Extra Virgin Olive Oil (for the dough), 4 tablespoons Extra Virgin Olive Oil (divided for the pan/topping), and 1 tablespoon Flaky Sea Salt to create a tender, well-flavored, and olive oil–rich focaccia with an airy crumb and crisp exterior.
Tools & Ingredients
Tools (you’ll need)
- Large mixing bowl
- Kitchen scale (recommended) or measuring cups
- Measuring spoons
- Dough scraper or sturdy spoon
- Plastic wrap or clean kitchen towel
- Baking sheet (13×18 inch / half-sheet) or similar rimmed tray
- Parchment paper
- Oven
- Cooling rack
Ingredients (with short benefits)
- 500 grams (4 cups) White Bread Flour – high gluten for better structure and chewy crumb
- 420 ml Lukewarm Water (105–114°F) – hydrates the dough and helps activate the yeast
- 1 teaspoon (4g) Active Dry Yeast – leavens the dough for lift and airy texture
- 2 teaspoons (10g) Kosher Salt – seasons the dough and strengthens gluten
- 1 teaspoon (5g) Maple Syrup – feeds the yeast for a gentle rise and subtle sweetness
- 1 tablespoon Extra Virgin Olive Oil (for the dough) – adds richness and tenderness
- 4 tablespoons Extra Virgin Olive Oil (divided for the pan/topping) – creates a golden crust and characteristic olive-oil flavor
- 1 tablespoon Flaky Sea Salt – finishes the focaccia with bright, crunchy salinity
Instructions
- Day 1 — Mix the wet ingredients: In a large bowl, stir together the lukewarm water, active dry yeast, maple syrup, 1 tablespoon extra virgin olive oil, and kosher salt until evenly combined. Let the yeast bloom for a couple of minutes.
- Add the flour: Weigh the flour and add it to the wet ingredients. Mix until there are no dry flour patches remaining and the dough comes together into a shaggy mass.
- Rest and stretch: Cover the bowl and let the dough rest for 10 minutes.
- Stretch and fold: Perform a series of gentle stretch-and-folds: pull one side of the dough up and fold it over the center, then rotate the bowl and repeat 4–6 times. Cover and rest for 10 minutes. Repeat the stretch-and-fold process one more time.
- Oil and refrigerate: Drizzle 1 tablespoon of extra virgin olive oil over the dough, gently rub it over the surface, cover the bowl tightly with plastic wrap, and refrigerate overnight (8–18 hours). This slow cold ferment develops flavor and texture.
- Day 2 — Prepare the pan: Generously spread 1–2 tablespoons of olive oil around your baking tray, line it with parchment paper, and drizzle the remaining 2 tablespoons of olive oil on top of the parchment.
- Transfer and shape: Transfer the dough from the bowl to the prepared tray. Gently coax and press the dough outward with oiled fingers until it fills the tray and the surface is even.
- Proof: Cover the tray loosely with plastic wrap or a towel and proof at room temperature for about 2 hours, or until the dough looks puffy and has noticeably risen.
- Preheat oven: Preheat the oven to 425°F (220°C) about 30 minutes before baking.
- Dimple and season: Dimple the dough with your fingertips, pushing all the way to the bottom to create the classic focaccia wells. Sprinkle flaky sea salt and your choice of toppings (rosemary, sliced olives, cherry tomatoes, thinly sliced onions, etc.).
- Bake: Bake for 25–30 minutes, until the focaccia is golden brown and the edges are crisp.
- Rest and slice: Remove from the oven and let rest for at least 10 minutes on a cooling rack before slicing so the crumb sets.
Always add tag after Directions.
FAQ
Q: Can I freeze this focaccia?
A: Yes. Freeze baked focaccia wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 8–12 minutes to refresh the crust.
Q: What can I use instead of white bread flour?
A: You can use all-purpose flour, but the texture will be slightly less chewy and the rise may be a bit lower. For best structure, bread flour is recommended.
Q: Do I have to refrigerate overnight?
A: The overnight cold ferment deepens flavor and improves texture, but if you’re short on time you can proof at room temperature until doubled (about 2–3 hours), though flavor won’t be as developed.
Q: Can I make smaller individual focaccias instead of one large sheet?
A: Yes — divide the dough into smaller portions, proof in oiled muffin tins or small pans, and adjust bake time (15–22 minutes depending on size).
Tips & Tricks
- Use a kitchen scale for consistent results: weighing flour gives more predictable hydration and crumb.
- Don’t skimp on oil in the pan: the oil helps the dough spread and creates that crisp, golden bottom.
- Press firmly when dimpling: go all the way to the pan so oil pools in the wells and the focaccia bakes with classic texture.
- Try room-temperature proofing adjustments: cooler kitchens slow proof; if your kitchen is cold, give the dough extra time to puff during the final proof.
Conclusion
If you want other variations and methods for an overnight or quick focaccia, check out The Best, Easiest Focaccia Bread Recipe | Alexandra’s Kitchen for a popular overnight approach, Quick and Easy Italian Focaccia » Little Vienna for a faster take with helpful photos, and The Easiest Italian Focaccia Recipe – My Italian Flavors for additional topping ideas and tips.
Enjoy your warm focaccia — share it with friends or tuck it into sandwiches and salads for the week!
Focaccia Bread
Ingredients
- 500 grams White Bread Flour High gluten for better structure and chewy crumb
- 420 ml Luke-Warm Water Hydrates the dough and helps activate the yeast
- 1 teaspoon Active Dry Yeast Leavens the dough for lift and airy texture
- 2 teaspoons Kosher Salt Seasons the dough and strengthens gluten
- 1 teaspoon Maple Syrup Feeds the yeast for a gentle rise and subtle sweetness
- 1 tablespoon Extra Virgin Olive Oil (for the dough) Adds richness and tenderness
- 4 tablespoons Extra Virgin Olive Oil (divided for the pan/topping) Creates a golden crust and characteristic olive-oil flavor
- 1 tablespoon Flaky Sea Salt Finishes the focaccia with bright, crunchy salinity
Method
- In a large bowl, stir together the lukewarm water, active dry yeast, maple syrup, 1 tablespoon extra virgin olive oil, and kosher salt until evenly combined. Let the yeast bloom for a couple of minutes.
- Weigh the flour and add it to the wet ingredients. Mix until there are no dry flour patches remaining and the dough comes together into a shaggy mass.
- Cover the bowl and let the dough rest for 10 minutes.
- Perform a series of gentle stretch-and-folds: pull one side of the dough up and fold it over the center, then rotate the bowl and repeat 4–6 times. Cover and rest for 10 minutes. Repeat the stretch-and-fold process one more time.
- Drizzle 1 tablespoon of extra virgin olive oil over the dough, gently rub it over the surface, cover the bowl tightly with plastic wrap, and refrigerate overnight (8–18 hours).
- Generously spread 1–2 tablespoons of olive oil around your baking tray, line it with parchment paper, and drizzle the remaining 2 tablespoons of olive oil on top of the parchment.
- Transfer the dough from the bowl to the prepared tray. Gently coax and press the dough outward with oiled fingers until it fills the tray and the surface is even.
- Cover the tray loosely with plastic wrap or a towel and proof at room temperature for about 2 hours, or until the dough looks puffy and has noticeably risen.
- Preheat the oven to 425°F (220°C) about 30 minutes before baking.
- Dimple the dough with your fingertips, pushing all the way to the bottom to create the classic focaccia wells. Sprinkle flaky sea salt and your choice of toppings.
- Bake for 25–30 minutes, until the focaccia is golden brown and the edges are crisp.
- Remove from the oven and let rest for at least 10 minutes on a cooling rack before slicing.
