Delicious Focaccia: Focaccia Recipe for Homemade Bread Lovers
I fell in love with focaccia on a sun-drenched afternoon in Liguria, where a warm, olive-oil–kissed slice was handed to me straight from a wooden board. The simplicity struck me — flour, water, yeast, salt and a generous drizzle of olive oil — yet every bite tasted like home. That memory inspired this recipe: a forgiving, soulful bread you can make in your own kitchen any night of the week. Focaccia has deep roots in Italian baking traditions as a rustic flatbread served with soups, salads, or simply a glass of wine, and this version honors that heritage while staying easy enough for busy home cooks.
Who is this recipe for?
- This recipe is perfect for home bakers, busy parents, beginners looking to try artisan bread, and anyone who loves olive oil–forward bread.
Core ingredient overview:
- This focaccia uses 500 grams all-purpose or bread flour, 350 grams water, 10–15 grams salt, 1–2 grams SAF instant yeast, olive oil (for greasing and drizzling), and sea salt (for sprinkling) to create a soft, open crumb with a crisp, golden crust.
Tools & Ingredients
Tools (you will need)
- Large mixing bowl
- Kitchen scale (for accurate measurements)
- Mixing spoon or rubber spatula
- Bench scraper (optional, for handling dough)
- 9×13-inch or similar rimmed baking pan
- Damp towel or plastic wrap
- Oven preheated to 450°F (230°C)
- Cooling rack
Ingredients (with benefits)
- 500 grams all-purpose or bread flour – Provides structure and can be chosen based on desired chewiness (bread flour = more chew).
- 350 grams water – Hydrates the flour to create an open, airy crumb.
- 10–15 grams salt – Enhances flavor and controls fermentation.
- 1–2 grams SAF instant yeast – A small, reliable instant yeast dose for a gentle rise; easy to measure and fast-acting.
- Olive oil (for greasing and drizzling) – Adds moisture, richness, and classic focaccia flavor.
- Sea salt (for sprinkling) – Provides bright, crunchy bursts of flavor on the crust.
Instructions
- In a large mixing bowl, combine 500 grams flour, 350 grams water, and 1–2 grams SAF instant yeast. Mix until just combined into a shaggy dough.
- Cover the bowl and let the dough rest at room temperature for 30 minutes (this autolyse helps gluten development and flavor).
- After the rest, add 10–15 grams salt and mix until fully incorporated and the dough becomes smoother. A few folds in the bowl will help bring the dough together.
- Generously grease your baking pan with olive oil so the dough won’t stick and will develop a crisp, flavorful bottom.
- Transfer the dough to the prepared pan and gently stretch and coax it to fit the pan. It’s okay if it resists — give it time and gentle hands.
- Cover the pan with a damp towel or plastic wrap and let the dough rise at room temperature until doubled in size, approximately 1.5 to 2 hours.
- About 30 minutes before baking, preheat your oven to 450°F (230°C) so it’s fully hot when the focaccia goes in.
- When the dough has risen, dimple the surface by pressing your fingertips into the dough to create little wells. Drizzle generously with olive oil so it pools in the dimples, then sprinkle with sea salt.
- Bake at 450°F (230°C) for 20–25 minutes, until the top is deep golden brown and the edges are crisp.
- Let the focaccia cool slightly in the pan for a few minutes, then transfer to a cooling rack. Slice and serve warm, or at room temperature.
FAQ
Q: Can I freeze this focaccia?
A: Yes. Once cooled, slice and wrap portions tightly in plastic wrap and foil, or place in an airtight container. Freeze up to 2–3 months. Reheat in a warm oven to refresh the crust.
Q: What can I use instead of SAF instant yeast?
A: You can use active dry yeast (about double the instant amount by weight, but because the recipe uses very small yeast amounts, weigh carefully) or try an overnight cold fermentation with a smaller yeast quantity for more flavor. Adjust timings accordingly.
Q: Can I add toppings like rosemary, olives, or tomatoes?
A: Absolutely. Press fresh rosemary sprigs, halved cherry tomatoes, olives, or thinly sliced onions into the dough before baking. Just be mindful of moisture from wet toppings.
Q: How do I get bigger holes and a more open crumb?
A: Use high hydration (the recipe’s 350 g water for 500 g flour helps), avoid overworking the dough, and handle gently during shaping. A longer, slower rise (refrigerated overnight) can also develop more open structure.
Tips & Tricks
- Use a kitchen scale for reliable results: grams eliminate guesswork for consistent focaccia every time.
- Don’t skimp on the olive oil: it’s essential for flavor and a golden crust. Coat the pan well and drizzle enough on top.
- Be patient with the rise: the dough will reward you with better texture if allowed to double fully before baking.
- If your dough is sticky, wet your fingertips with olive oil before dimpling to prevent tearing.
Enjoy this warm, olive-scented focaccia with friends and family — it’s perfect for sharing!
Conclusion
For variations and tips on technique, you might enjoy the method outlined in The Best, Easiest Focaccia Bread Recipe | Alexandra’s Kitchen, the bright topping ideas from Focaccia Bread Recipe – Love and Lemons, and the approachable, home-kitchen perspective at Homemade Focaccia Bread | Feasting At Home. These resources offer useful variations if you want to experiment beyond this basic, delicious focaccia.
Focaccia
Ingredients
- 500 grams all-purpose or bread flour Provides structure; choose based on desired chewiness.
- 350 grams water Hydrates the flour for an open, airy crumb.
- 10–15 grams salt Enhances flavor and controls fermentation.
- 1–2 grams SAF instant yeast Small, reliable instant yeast for a gentle rise.
- 1 tablespoon olive oil For greasing and drizzling; adds moisture and classic flavor.
- to taste sea salt For sprinkling on the crust.
Method
- In a large mixing bowl, combine 500 grams flour, 350 grams water, and 1–2 grams SAF instant yeast. Mix until just combined into a shaggy dough.
- Cover the bowl and let the dough rest at room temperature for 30 minutes.
- After the rest, add 10–15 grams salt and mix until fully incorporated and the dough becomes smoother.
- Generously grease your baking pan with olive oil.
- Transfer the dough to the prepared pan and gently stretch it to fit.
- Cover the pan and let the dough rise at room temperature until doubled in size, approximately 1.5 to 2 hours.
- Preheat your oven to 450°F (230°C) about 30 minutes before baking.
- When the dough has risen, dimple the surface with your fingertips and drizzle generously with olive oil, sprinkling with sea salt.
- Bake at 450°F (230°C) for 20–25 minutes until the top is deep golden brown and the edges are crisp.
- Let the focaccia cool in the pan for a few minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.
