If you’ve ever wished to create a bread that’s irresistibly fluffy on the inside, crisp and golden on the outside, and bursting with fragrant olive oil and herbs, then this Homemade Focaccia Recipe is going to become your new favorite go-to. This Italian classic lends itself perfectly to both simple snacks and elegant meals, delivering a chewy texture with a crispy crust that’s simply unforgettable. Whether you’re a seasoned baker or just starting out, the magic of this focaccia will fill your kitchen with warmth and joy.
Ingredients You’ll Need
Getting started with the Homemade Focaccia Recipe is delightfully straightforward, thanks to a handful of simple yet essential ingredients. Each component plays a crucial role in creating that perfect balance of flavor, texture, and visual appeal that makes focaccia so special.
- 1¾ cups lukewarm water: This helps activate the yeast and creates the moist environment needed for the dough to rise beautifully.
- 2 teaspoons instant dry yeast: The powerhouse that makes the dough rise, giving our focaccia its airy texture.
- 2 teaspoons sugar: Just enough sweetness to feed the yeast and enhance browning during baking.
- 4 cups all-purpose flour: The backbone of the bread, providing structure without being too dense.
- 3 teaspoons salt: Balances the flavors, enhancing the dough without overpowering.
- 4 tablespoons extra virgin olive oil (divided): Adds moisture, richness, and that signature golden crust with a fruity aroma.
- 3 tablespoons water: Combined with olive oil to create the finishing drizzle that keeps the focaccia delectably moist.
- ½ teaspoon salt (optional flaky salt): Sprinkled on top for a delightful crunch and bursts of savory flavor.
- 3 pinches rosemary (optional): Aromatic herb that adds a classic Mediterranean touch to your focaccia.
How to Make Homemade Focaccia Recipe
Step 1: Bloom the Yeast
Start by mixing lukewarm water, instant dry yeast, and sugar in a bowl. Let this mixture sit for about 30 seconds. This brief rest activates the yeast — you’ll soon see it bubble slightly, signaling it’s ready to work its magic in your dough.
Step 2: Combine Dry Ingredients and Add Yeast Mixture
In a large bowl, whisk together the flour and salt. Then, pour in the yeast mixture and stir everything with a spoon until it forms a sticky dough. This initial rough dough may seem tacky, but that’s exactly what we want; it’s the foundation of our soft, airy focaccia.
Step 3: Incorporate the Olive Oil
Add the first portion of your extra virgin olive oil into the dough and mix it thoroughly until fully absorbed. The olive oil not only enriches the dough but also helps create that silky, tender crumb inside the focaccia.
Step 4: Proof the Dough
Cover the bowl to keep the dough warm and moist while it proofs. Choose your timeline: either a quick rise for about 1.5 to 2 hours or a slow, cold fermentation in the fridge lasting 8 to 24 hours. The longer proof adds incredible depth to the flavor, so feel free to experiment!
Step 5: Fold the Dough
Once proofed, turn the dough out and fold it several times by stretching and folding it onto itself. This step tightens the gluten network, giving the focaccia an airy yet sturdy structure that holds those signature dimples beautifully.
Step 6: Shape and Second Rise
Grease your baking pan generously with olive oil, then spread the dough inside, gently stretching it to fill the pan. Cover it again and let it rise for another 45 minutes to develop even more volume and texture.
Step 7: Dimple, Drizzle, and Season
Using your fingers, press into the dough to create those classic dimples that hold pockets of olive oil and seasoning. Drizzle the remaining olive oil-water mixture on top, then sprinkle on flaky salt and rosemary if you like. These final touches give your Homemade Focaccia Recipe that irresistible rustic charm and flavor.
Step 8: Bake to Golden Perfection
Pop your pan into a preheated oven at 450°F (230°C) and bake for 20 to 25 minutes until the crust turns a gorgeous golden brown. The aroma that fills your kitchen will be absolutely intoxicating, signaling your focaccia is ready to be devoured.
How to Serve Homemade Focaccia Recipe
Garnishes
Fresh rosemary and flaky sea salt are classic garnishes, but feel free to experiment with thinly sliced garlic, cherry tomatoes, olives, or caramelized onions. A drizzle of additional high-quality olive oil just before serving elevates each bite with a luscious, silky finish.
Side Dishes
This focaccia pairs beautifully with soups like tomato basil or minestrone, fresh salads, or a cheese and charcuterie board. Its tender crumb and crispy edges make it perfect for dipping into olive oil, balsamic vinegar, or rich tomato sauces.
Creative Ways to Present
Cut your focaccia into rustic squares or long strips for easy sharing. For a delightful twist, slice it horizontally and use it as sandwich bread, stacking with your favorite meats, cheeses, and veggies. You can even use it as a base for a flatbread pizza topped with fresh herbs and mozzarella.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover focaccia in an airtight container at room temperature for up to two days. Keep it wrapped or sealed well to maintain its moisture and prevent it from drying out.
Freezing
For longer storage, wrap slices of focaccia tightly in plastic wrap and place them in a freezer bag. Frozen focaccia keeps well for up to three months, allowing you to enjoy this Homemade Focaccia Recipe anytime you want without the fresh bake.
Reheating
To revive frozen or day-old focaccia, gently warm slices in a preheated oven at 350°F (175°C) for about 10 minutes or until the crust regains its crispness. Alternatively, a quick toast in a toaster oven also works wonderfully for small portions.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! If using active dry yeast, activate it by dissolving in lukewarm water with sugar and letting it sit for about 5 to 10 minutes until foamy, then proceed with the recipe. The rising times may vary slightly.
What’s the difference between quick and slow proofing?
Quick proofing lets the dough rise at room temperature for a couple of hours, speeding up the process, while slow proofing involves refrigerating the dough for up to 24 hours. Slow fermentation develops more complex flavors and a chewier texture.
Can I add other herbs or toppings?
Definitely! Focaccia is wonderfully versatile. Try thyme, oregano, sun-dried tomatoes, caramelized onions, olives, or even grated cheese for different flavor profiles. Just sprinkle them on during the final step before baking.
Do I need to use olive oil for the dough?
Using extra virgin olive oil is highly recommended as it adds flavor and softens the crumb, but you can substitute with a neutral oil like vegetable if necessary. However, it won’t have that classic Mediterranean taste.
What type of pan should I use for baking the focaccia?
A rimmed baking sheet or a rectangular metal pan works best for spreading out the dough and getting those crispy edges. Lightly greasing the pan with olive oil helps prevent sticking and adds flavor to the crust.
Final Thoughts
I can’t recommend enough giving this Homemade Focaccia Recipe a try—it’s one of those joyous baking adventures that yields delicious rewards every time. Whether you stick to the classic rosemary topping or experiment with your favorite herbs and flavors, the process is as satisfying as the fresh, golden results. Once you taste that tender crumb dotted with fragrant olive oil pools, you’ll wonder why you ever bought focaccia from a store. So roll up your sleeves, preheat your oven, and let this recipe bring a little bit of Italy right into your home kitchen.
Print
Homemade Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (including quick proofing) or up to 25 hours (including slow proofing)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic homemade focaccia recipe featuring a tender, flavorful Italian flatbread, rich with olive oil and fragrant rosemary. This easy-to-follow recipe guides you through blooming yeast, kneading, proofing, and baking to achieve a golden crust and soft interior perfect for snacking or serving alongside meals.
Ingredients
Dough
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 3 teaspoons salt
- 3 tablespoons olive oil (for dough mixing)
Topping & Finishing
- 1 tablespoon extra virgin olive oil (for greasing pan)
- 3 tablespoons water
- ½ teaspoon salt (optional flaky salt for sprinkling)
- 3 pinches rosemary (optional)
Instructions
- Bloom the yeast: In a bowl, mix 1¾ cups lukewarm water with 2 teaspoons instant dry yeast and 2 teaspoons sugar. Let this sit for about 30 seconds to activate the yeast until slightly foamy.
- Mix dry ingredients: In a large bowl, combine 4 cups all-purpose flour and 3 teaspoons salt, creating an even base for the dough.
- Combine dough ingredients: Pour the yeast mixture into the flour and salt mixture, stirring continuously until a sticky dough forms.
- Incorporate olive oil: Add 3 tablespoons of extra virgin olive oil to the dough and mix thoroughly until fully incorporated and the dough feels soft and elastic.
- Proof the dough: Cover the bowl with a damp cloth or plastic wrap. Choose your preferred proofing method: either let the dough rise in a warm place for 1.5-2 hours (quick proof) or refrigerate for 8-24 hours for slow proofing to develop flavor.
- Fold and tighten dough: After proofing, fold the dough multiple times to tighten its structure, preparing it for shaping.
- Prepare pan and second rise: Grease a baking pan generously with olive oil (about 1 tablespoon). Spread the dough evenly into the pan and allow it to rise again for approximately 45 minutes until puffy.
- Create dimples and add toppings: Use your fingers to dimple the dough all over, then drizzle a mixture of 3 tablespoons water and remaining olive oil over the surface. Optionally sprinkle rosemary and flaky salt on top for added flavor and texture.
- Bake the focaccia: Preheat your oven to 450°F (230°C). Bake the dough for 20-25 minutes until the crust turns golden brown and the bread sounds hollow when tapped.
- Cool and serve: Remove focaccia from the oven and let it cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
- For a more savory focaccia, add sliced olives, cherry tomatoes, or caramelized onions before baking.
- Slow proofing in the fridge improves flavor complexity but requires planning ahead.
- Ensure water is lukewarm to activate yeast effectively; too hot or cold water can kill or inhibit yeast.
- Using flaky salt provides a delightful crunch and burst of salty flavor on top.
- You can substitute fresh rosemary with dried if fresh is unavailable, but use sparingly.
