Focaccia is a simple Italian flatbread made with a few pantry ingredients—flour, yeast, water, salt, and olive oil. It’s soft on the inside, crisp on the edges, and full of rich olive oil flavor. You don’t need a mixer or any fancy tools. Just a bowl, a spoon, and a baking pan will do.
This version of focaccia is basic but reliable. It’s good for sandwiches, a snack with soup, or served with dinner. You can eat it plain or top it with herbs, garlic, or thinly sliced vegetables.
Let’s walk through everything you need, step by step.
Equipment
Here’s what you need to make this focaccia:
- Large mixing bowl (glass or metal)
- Large spoon or your hands for mixing
- Measuring cups and spoons
- Clean surface or countertop for kneading (or a dough hook if using a stand mixer)
- 9×13-inch (23×33 cm) baking pan
- Pastry brush (optional)
- Plastic wrap or clean kitchen towel
- Wire rack or cutting board for cooling
Prep and Cooking Times
- Prep time: 20 minutes
- First rise: 2 hours
- Second rest in pan: 10 minutes
- Bake time: 25 minutes
- Total time: about 2 hours 55 minutes
Ingredients
| Ingredient | U.S. Amount | Metric Amount |
|---|---|---|
| All-purpose flour | 4 cups | 480 grams |
| Warm water (about 105°F) | 2 cups | 480 ml |
| Olive oil, divided | 1 cup | 240 ml |
| Kosher salt | 1 ½ tablespoons | 13 grams |
| Sugar | 2 teaspoons | 8 grams |
| Active dry yeast | 2 teaspoons | 6 grams |
| Flaky sea salt | To taste | — |
Note: You’ll use the olive oil in three parts—½ cup in the dough, ¼ cup to oil the pan, and ¼ cup brushed on top.
Instructions
Step 1 – Mix the dry ingredients
In your large bowl, combine the flour, kosher salt, sugar, and active dry yeast. Stir everything well so the salt and sugar are evenly distributed. This helps the yeast activate properly and makes sure your dough rises evenly.
Step 2 – Add olive oil and warm water
Pour ½ cup (120 ml) of olive oil into the flour mixture. Add the warm water all at once. The water should be warm, not hot—about the temperature of bathwater. If it’s too hot, it can kill the yeast. Stir with a large spoon until a sticky dough forms.
Step 3 – Knead the dough
Once everything is mixed, knead the dough. You can knead it right in the bowl or transfer it to a clean surface. Knead for 6–7 minutes by hand, or 4–5 minutes with a stand mixer and dough hook. If the dough is very sticky, sprinkle in a little extra flour—just a tablespoon or two. The dough should feel soft, smooth, and slightly tacky.
Step 4 – First rise
Drizzle a bit of olive oil into the same bowl and turn the dough in it to coat all sides. This keeps it from drying out. Cover the bowl tightly with plastic wrap or a clean towel. Let it sit at room temperature for about 2 hours. The dough should rise and double in size.
If your kitchen is cold, place the bowl inside your oven (turned off) with just the oven light on. That gives it a gentle warm spot to rise.
Step 5 – Prepare the baking pan
When the dough has risen, it’s time to prepare the pan. Pour ¼ cup (60 ml) of olive oil into the 9×13-inch (23×33 cm) baking pan. Use a pastry brush or your fingers to spread the oil across the bottom and up the sides. This helps the crust get golden and crisp.
Step 6 – Spread the dough
Carefully tip the dough into the oiled pan. Use your fingertips to gently press and stretch the dough to fit the pan. If it resists or springs back, let it rest for 5 minutes and try again. Don’t worry about making it perfectly even—just do your best to spread it across the bottom.
Let the dough rest in the pan for another 10 minutes. This helps it relax before baking.
Step 7 – Dimple and season
With clean, oiled fingers, press straight down into the dough to make dimples all over the surface. These help hold the oil and give focaccia its signature look.
Brush the final ¼ cup (60 ml) of olive oil over the top. Make sure the oil runs into the dimples. Sprinkle flaky sea salt over the dough. Use as much or as little as you like.
If you want, you can also add toppings like:
- Chopped fresh rosemary
- Thinly sliced red onion
- Sliced olives
- Cherry tomato halves
- Crushed garlic
Just press them lightly into the dough after adding the oil.
Step 8 – Bake
Preheat your oven to 430°F (220°C). Place the pan in the center of the oven. Bake for about 25 minutes, or until the top is golden brown and the edges are crisp.
Step 9 – Cool and serve
When it’s done baking, let it rest in the pan for 5 minutes. Then, run a spatula around the edges to loosen the bread. Lift it out and place it on a rack or cutting board. Let it cool for another 5–10 minutes.
Slice into squares or rectangles and serve warm or at room temperature. If you want, you can drizzle a little more olive oil on top right before serving.
Tips for Better Focaccia
- Don’t skip the oil — Focaccia gets its flavor and texture from the olive oil. It keeps the bread moist and adds richness.
- Use good olive oil — Since there’s a lot of it in this recipe, use one you like the taste of.
- Watch the salt — Kosher salt goes in the dough, and flaky sea salt goes on top. If you use regular table salt, reduce the amount in the dough to 1 tablespoon.
- Rest time matters — If your dough is hard to stretch in the pan, let it sit a few minutes and try again. The gluten just needs to relax.
- It’s okay if it looks rustic — Focaccia isn’t supposed to be perfect. If it’s uneven, that’s normal.
Variations
This focaccia is a good base, and you can change it up depending on what you have:
- Garlic and herb — Add chopped rosemary, thyme, or oregano on top with minced garlic.
- Cheesy focaccia — Sprinkle shredded parmesan or mozzarella before baking.
- Sweet version — Skip the salt on top and try a drizzle of honey and sliced figs after baking.
- Stuffed focaccia — Fold the dough over cheese or sautéed onions before shaping and baking.
Focaccia is flexible. Try new toppings or serve it different ways. Toast leftover slices for sandwiches or croutons.
Storage
Once cooled, focaccia keeps well for 2–3 days at room temperature. Wrap it tightly in foil or place it in an airtight container.
To reheat, place slices on a baking sheet in a 300°F (150°C) oven for about 8 minutes. This brings back the crisp edges.
You can also freeze focaccia. Wrap slices in foil and then place them in a freezer-safe bag. Freeze for up to 1 month. Reheat straight from frozen in a 325°F (160°C) oven until warmed through.
Nutritional Information (approximate, per slice)
This is based on dividing the pan into 12 equal pieces.
- Calories — 309
- Total fat — 18.4 g
- Saturated fat — 2.5 g
- Carbohydrates — 31.1 g
- Fiber — 1.2 g
- Sugar — 0.8 g
- Protein — 4.2 g
- Sodium — 540 mg
Nutritional values may vary depending on toppings and exact brands of ingredients.
Final Thoughts
Making focaccia at home is easier than you might think. There’s no shaping or braiding, and the dough doesn’t need perfect handling. The olive oil takes care of the flavor, and the salt and texture make it special. This is a bread you can make again and again—with or without extra toppings.
Try it plain the first time. Then experiment. You’ll get a feel for how it behaves and what your oven likes. Once you make it a few times, it’ll become one of those recipes you don’t even need to look up.
And you don’t need to be a baker. You just need some flour, water, oil, salt, and time.
That’s it. Simple. Homemade. Focaccia.
Other Focaccia Bread Articles
- Focaccia Bread: Tips for Perfecting the Italian Classic
- How To Make A Rosemary And Blank Olive Focaccia Bread
- Italian Herb Focaccia Bread: A Guide for Home Cooks
- Easy Fast Focaccia Breads For Fall Baking
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