Focaccia Bread Made Easy: Simple Recipe for Home Cooks

Curious how a few pantry staples and a little patience can turn into a golden, olive oil–kissed loaf with crisp edges and a pillowy middle? We promise this is simpler than it looks, and you'll be surprised how big the flavor payoff is for a small time investment.

In this recipe we show you the exact ingredients and tools you'll need: a sturdy pan, a mixing bowl, active dry yeast, all-purpose flour, warm water, olive oil, and flaky sea salt. Prep takes just a few minutes, then the rises do the work.

We guide you through same-day and longer cold-ferment options so you can match the method to your schedule. Along the way we share beginner tips—oil your hands to handle sticky dough and grease the pan well—to keep that caramelized crust intact.

Ready to bake with confidence? Stay with us and we'll walk step-by-step so you leave the kitchen with a loaf that freezes well and reheats beautifully.

Why This Simple Focaccia Recipe Works for Home Bakers

This recipe leans on hydration and visual cues to make baking approachable and reliable. A wetter dough creates the airy crumb and large holes that give an artisanal feel with minimal fuss.

Proofing yeast in warm water kick-starts activity, and watching the dough—not the clock—helps you judge progress. Look for bubbles, elasticity, and a dough that has doubled in volume before the next step.

A cold ferment of 8 to 48 hours in the refrigerator deepens flavor and makes the dough easier to handle. The quick poke test is your best guide: a slow spring-back with a faint indentation means it’s ready to bake.

Small habits matter. Oil your hands and tools, use a roomy bowl, and be generous with olive oil to enrich the crumb and crisp the edges.

• Wetter dough boosts oven spring and gives a soft, open interior.

• Warmth vs. cool: higher room temperature shortens rise time; cool slows it.

• Cold rise (8–48 hours) adds depth without extra work.

Ingredients for Soft, Airy Focaccia with Golden Edges

Choose your flour wisely—it's the single biggest factor in texture and rise for a soft, airy loaf.

We recommend 500 grams (about 4 cups) of all-purpose flour for a reliable, beginner-friendly dough. Weighing flour on a kitchen scale improves accuracy and results.

If you want a taller, fluffier result, swap part or all for bread flour with at least 12% protein. For a thinner, chewier crust, blend in some 00 “pizza” flour.

Yeast, warm water, and salt

Proof 2¼ teaspoons active dry yeast in 1¾ cups warm water (105–115°F) with 2 teaspoons sugar until foamy. That lively starter gives a predictable rise.

Mix the foamy yeast with the flour and 2 teaspoons fine sea salt. Use a roomy bowl and a little olive oil to keep the dough from sticking during rises.

Olive oil, sea salt, and fresh rosemary

Extra-virgin olive oil enriches the dough, oils the baking pan, and creates those crisp, golden edges we love. Drizzle oil in the bowl for rises and coat the pan generously before transferring the dough.

Finish with flaky sea salt and chopped fresh rosemary before baking for classic flavor and crunchy pops of seasoning.

• Ingredients kept simple: flour, yeast, water, salt, and olive oil.

• We supply scale measures and cup conversions so you can work the way you prefer.

• Prep toppings ahead so you can dimple, sprinkle, and bake without losing momentum.

Step-by-Step Method: Mix, Rise, Dimple, and Bake

First, confirm your yeast is active in warm water (105–115°F). Stir in a pinch of sugar, sprinkle 2¼ teaspoons of active dry yeast, and wait about 5 minutes until foamy. If it doesn’t foam, start over with fresh yeast.

Mix the foamy starter with 500 grams of flour and fine sea salt until shaggy. Knead by mixer for 5 minutes or until the dough feels very sticky and elastic.

Brush a large bowl with 2 tablespoons oil, scrape in the dough, oil the surface, and cover with plastic wrap or a damp towel. Let rise until doubled size, about 1 to 1½ hours.

Coat a 9×13-inch pan with 2 tablespoons oil. Gently fold and shape the dough into a rough ball, then transfer dough to the pan and press toward the sides. Let it relax, then press again and cover for a second rise, about 45 minutes.

Finish and Bake

About 30 minutes into the second rise, preheat oven to 425°F. Drizzle 2 tablespoons oil on top, oil your hands, and dimple deeply with your fingers. Sprinkle flaky sea salt and chopped rosemary.

Bake 20–30 minutes until the top is golden and the sides are crisp. For a thinner, crisper result, use an 18×13-inch sheet at 450°F for 20–30 minutes and rely on the poke test. Let rest briefly before slicing to keep clean edges and a tender crumb.

Pro Tips and Troubleshooting for Perfect Results

Small changes in your kitchen's warmth and timing can transform a sticky batch into a perfect, airy loaf. We focus on clear cues so you don’t chase the clock.

Temperature and timing cues

Warmer rooms shorten rise times and cooler rooms lengthen them. Trust visual signs: aim for doubled size, visible bubbles, and a slow spring-back on the poke test instead of exact minutes.

If the room is cool, give the dough extra hours or move the bowl to a slightly warmer spot. Small timing tweaks often mean better oven spring.

Taming sticky, high-hydration dough

Oil your hands and tools frequently to handle wet dough without adding extra flour. Lightly oil scrapers and bowls so the dough stays pliable and airy.

Work gently to protect gas bubbles. When shaping, a few oiled turns keep the surface smooth and manageable.

No-sticking insurance and release tips

Butter the pan first if it isn’t nonstick, then add a thin layer of olive oil before transferring the dough. Cover rises with plastic wrap or a damp towel to prevent a dry skin.

After baking at 425–450°F for 20–30 minutes, use a long metal spatula to loosen edges so the focaccia lifts cleanly and the crust stays intact.

focaccia bread

Deciding between a thick, sandwich-ready loaf or thin snack squares starts with pan choice and oven heat. Pick the size that matches your plan before the final rise so you can preheat the oven at the right moment.

Pan sizes, oven temperature, and bake times for snackable or sandwich-ready loaves

For a taller, sandwich-style loaf use a 13×9-inch baking pan generously buttered and oiled. That size yields a plush interior that slices cleanly.

If you want thin, crispy squares for appetizers, choose an 18×13-inch rimmed sheet pan. The larger surface spreads the dough thin and crisps the edges.

• 425°F, 9×13 or 13×9 pan: Bake 20–30 minutes for a soft interior and golden sides.

• 450°F, 18×13 sheet: Bake 20–30 minutes for a thinner, shatteringly crisp crust.

• Always preheat oven during the final proof so heat is ready when the dough shows a slow spring-back and has nearly doubled size.

Watch color and bubbling oil at the edges as your best doneness signals. After baking, use a long metal spatula to release the sides and then transfer dough to a rack.

We oil the pan generously (butter first if it's not nonstick) to maximize caramelization and ensure an easy release. Adjust a few minutes up or down depending on how your pan retains heat.

Flavor Variations and Topping Ideas

Bright toppings turn a simple loaf into something that looks and tastes special. We show classic combos and playful twists you can use today.

Classic pairings include flaky sea salt and fresh rosemary, sliced olives, and roasted cherry tomatoes. These options boost aroma and add crunchy pops without weighing the dough down.

Get creative with caramelized onions, roasted garlic, thin Meyer lemon slices, or a shower of freshly grated Parmesan. Light scattering helps the pan spring and keeps the interior airy.

For "focaccia art," arrange vegetables and herbs decoratively before baking. Oil your fingers lightly so pieces press in gently and don’t tear the surface.

• Drizzle a little olive oil on the top before and after baking for shine and extra flavor.

• Pairings to try: fresh rosemary + olives, tomatoes + thyme, onions + Parmesan.

• Salt juicy toppings lightly so they roast and concentrate flavor.

Make-Ahead, Meal Prep, and Storage

A little cold time goes a long way. Chill the dough in an oiled container for 8–48 hours to build deeper flavor and a livelier rise. This flexible approach fits busy weeks and makes the crumb more complex.

Cold ferment and handling tips

Bring chilled dough toward room temperature for about 30 minutes before shaping so it stretches without tearing. Cover the container with plastic wrap or a fitted lid to keep moisture in and avoid a dry skin.

Same-day and storage options

For same-day baking, let the dough rise at room until doubled—about 2 hours—then shape, dimple, and bake per the recipe. After baking, cool slices, freeze in portions, and reheat on a baking sheet at 300°F until warm and crisp.

• Timing: Chill 8–48 hours; rest 30 minutes before shaping.

• Protect moisture: Use plastic wrap or a lid when cold.

• Reheat: Thawed slices re-crisp on a sheet at 300°F.

• Storage: Keep at room in an airtight container up to 3 days.

Note: Proof active dry yeast in warm water before mixing so the long chill still yields reliable activity. Lightly oil your hands and the pan when you transfer dough to avoid sticking and preserve those airy pockets.

Tools That Make Baking Easier

The right gear saves minutes and keeps your kitchen calm when you work with wet dough. With a few core items you cut messy steps and get consistent results every time.

We favor a digital kitchen scale for accurate flour and water ratios. A Danish dough whisk mixes sticky dough fast without overworking it. Use a plastic bowl scraper to fold and transfer cleanly without adding extra flour.

Must-have tools and smart alternatives

• Scale: precise measurements mean fewer surprises with flour and hydration.

• Danish whisk & bowl scraper: quick mixing and tidy folding save minutes and protect gluten.

• Clear lidded containers: track rises in the fridge for hours and cut the need for plastic wrap.

• Pans: choose a nonstick baking pan for a tall loaf or a rimmed sheet pan for a thinner bake; butter and oil both prevent sticking.

• Wrap alternatives: dome lids and silicone covers replace single-use plastic and keep moisture steady.

Quick checklist: scale, whisk, scraper, lidded container, chosen pan, spatula, brush for olive oil, and a small dish of flaky salt. With these, your workflow moves smoothly from mixing to baking in minutes.

Slice, Serve, and Share Your Fresh-Baked Focaccia

Slice, Serve, and Share Your Fresh-Baked Focaccia

A short rest at the end keeps the crust crisp and the interior tender. After 20–30 minutes in the oven, wait a few minutes, then loosen the sides with a long spatula and slide the loaf onto a rack.

Brush the top with a little olive oil and scatter flaky sea salt for bright aroma and extra flavor. Serve warm in squares or split a taller 9×13-inch loaf horizontally for sandwiches.

Freeze extras in portions and reheat at 300°F on a baking sheet to revive texture. For gatherings, set a small bowl of oil and herbs so guests can dip and enjoy.