This is the best focaccia recipe: tender and fluffy inside, golden and extra crispy on the outside, with no overnight rise and just 20 minutes of hands-on time!
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Welcome to one of my favorite recipes EVER. I have to say, I was surprised how absolutely incredible this focaccia turned out. It was hard to imagine that I could ever create focaccia that was just as good as the ones I’d had in Italy, but this recipe proves you can make amazing, traditional Italian focaccia bread at home!
Bonus: this recipe is quick and easy just like my classic Baguette Recipe, with no kneading, no overnight rise, and only a few minutes of active time required. The bottom crust is shatteringly crunchy, and the inside is pillowy and bubbly (AKA bread heaven!).
Serve homemade focaccia simply cut into squares as a snack or breakfast with some extra olive oil for dipping, alongside White Bean Soup or Lemon Pasta, or as a Caprese Sandwich stuffed with fresh mozzarella, tomatoes, and maybe some prosciutto or salami. You can’t go wrong.
What Is Focaccia Bread?
Focaccia is a classic Italian flatbread known for its soft, airy interior, crispy golden crust, and rich olive oil flavor. It’s dimpled by hand, brushed with olive oil, sprinkled with salt, and oftentimes topped with rosemary or other ingredients.
Focaccia’s key characteristics:
- High hydration dough: makes the crumb light, tender and moist.
- Olive oil–rich: both in the dough and on top, giving flavor and helping the crust crisp up.
- Versatile: can be eaten as-is, or used for sandwiches, or served alongside antipasto or other meals.
- Regional variations: Liguria (northwest Italy) is famous for its rosemary focaccia, while other areas may include onions, olives, or cheese.
Focaccia Recipe Ingredients
This focaccia recipe only requires 6 ingredients to make, plus warm water! Here they are:
- All-purpose flour – believe it or not, all-purpose flour is the best flour for focaccia (not bread or 00 flour!). All-purpose creates the best tender, pillowy crumb.
- Warm water – warm water activates the yeast. Focaccia dough is highly hydrated (wet and sticky) to create an airy, tender crumb with deep flavor.
- Extra virgin olive oil – you can’t make focaccia without lots of good-quality extra virgin olive oil! Olive oil creates focaccia’s signature taste, while tenderizing the crumb and frying the bottom crust that’s seriously crispy and addicting!
- Instant yeast – instant yeast doesn’t need to be dissolved in warm water first, like active dry yeast. It also works quickly and predictably which is especially helpful with high-hydration dough like focaccia. Find pre-portioned packets in most grocery stores or on Amazon!
- Salt – salt acts as a flavor enhancer while also strengthening gluten to create those perfect focaccia air pockets and light, chewy crumb.
- Fresh rosemary – the traditional topping is aromatic rosemary and flaky salt! Feel free to use different toppings if preferred.
- Flaky finishing salt – how can you resist some crunchy salt crystals on top of freshly baked focaccia? Yum.
Watch My Step-By-Step Video
How to Make Focaccia Bread
What if I told you that you don’t need to wait overnight or spend a ton of time to make the absolute best focaccia? This recipe is the answer to your wishes! Here’s how to make the easiest, most delicious focaccia, with photos to help you every step of the way:
Mix dry ingredients. In a large bowl, whisk together the flour, yeast, and salt.
Hydrate dough. Add in warm water and ¼ cup olive oil, stirring to form a sticky dough.
Let rise. Cover with plastic wrap and then a clean towel. Let dough rise at room temperature for 4 hours.
Generously grease pan. Add 3 tablespoons olive oil to a 9×13” baking dish, spreading evenly, making sure the sides of the dish are greased too.
Add dough. Transfer dough to the baking dish, gently stretching to fit the pan.
Let dough rest. Let rest, uncovered at room temperature, for 35 minutes. While resting, preheat oven to 450°F.
Hydrate dough even more. Drizzle with 2 tablespoons of olive oil. Gently rub all over the top of the dough.
Dimple it! Press deep dimples all over the dough.
Top it. Sprinkle with rosemary and flaky salt.
Bake it. Bake for 22-27 minutes on the middle rack, until golden.
Remove from pan. Let rest in the pan for just 3 minutes (not longer!). Loosen edges with a knife and run a sturdy spatula underneath the loaf to loosen it.
Enjoy! Slide the focaccia as gently as possible onto a wire rack. Dig in.
Variations: How to Add Toppings to Focaccia
While a classic way of making focaccia is simply topped with fresh rosemary and flaky salt, feel free to change things up with some of other traditional Italian toppings like these:
- Other herbs: instead of fresh rosemary, try thyme or oregano.
- Sliced garlic or onion: slice slightly thick and toss lightly in olive oil, pressing lightly into the dough to prevent burning.
- Caramelized Onions: caramelize onions until light golden and press lightly into the dough before baking.
- Cherry tomatoes: slice in half, toss in a little oil, and press lightly in dough before baking.
- Olives: slice in half and press lightly into dough before baking.
- Hard cheeses: grate and sprinkle Parmigiano-Reggiano or Pecorino Romano onto bread right after baking.
My Pro Tip
Pro Tips
- Use instant yeast rather than active dry yeast. Instant yeast is best with highly hydrated dough like focaccia and gives consistent rise!
- Don’t worry if some oil pools in the bottom of the pan during baking. It helps create that signature crispy bottom crust.
- Your focaccia may stick to the pan, which is normal and contributes to the crunchy bottom. Let it rest just 3 minutes before loosening and gently sliding it onto a rack to cool completely.
- Cool completely on a rack before storing loosely in foil to preserve the crust. Focaccia is best enjoyed within 2–3 days at room temperature.
- To reheat, wrap pieces in foil and heat at 350°F for 5 minutes, then uncover for another 5 minutes to crisp.
- To freeze, wrap tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw at room temp, and then reheat in the oven.
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If you’ve tried this Focaccia Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Easy Focaccia Recipe
Equipment
- 9×13" baking dish
Ingredients
- 4 cups all-purpose flour
- 1 ¾ cups warm water, between 100-110°F
- ½ cup + 1 tablespoon extra virgin olive oil
- 2 ¼ teaspoons instant yeast, 1 packet
- 1 ½ teaspoons salt
- 2 tablespoons fresh rosemary, to finish
- ½ teaspoon flaky salt like Maldon, to finish
Instructions
- In a large bowl, whisk together the flour, yeast, and salt until combined.
- Add in warm water and ¼ cup olive oil, stirring to form a sticky dough.
- Once the dough forms, cover with plastic wrap and then a clean towel. Let dough rise at room temperature (between 68-75°F) for 4 hours. Dough will double and become bubbly.
- Pour 3 tablespoons olive oil into a 9×13” baking dish, spreading evenly, making sure the sides of the dish are greased too.
- Transfer dough to the baking dish, gently stretching to fit the pan. Don’t toss in the oil!
- Let rest, uncovered at room temperature, for 35 minutes. The dough will puff up a bit more. While resting, preheat oven to 450°F.
- Drizzle with 2 tablespoons of olive oil. Gently rub oil all over the top of the dough.
- Use oiled fingertips to press deep dimples all over the dough.
- Sprinkle with rosemary and flaky salt.
- Bake for 22-27 minutes on the middle rack, until golden and the bread sounds hollow when tapped.
- Let rest in the pan for just 3 minutes (not longer!). Immediately loosen edges with a knife and run a sturdy spatula underneath the loaf to loosen it (it will stick somewhat to the bottom of the pan but that’s what give focaccia it’s signature crunchy bottom).
- Slide the focaccia as gently as possible onto a wire rack to cool for 10 more minutes before digging in!
Video
Notes
- Look for instant yeast, NOT active dry yeast.
- If you’d prefer more rosemary and sea salt on top or different toppings (ideas in post above), feel free to add!
- Easily heat water in increments of 15 seconds in the microwave, stirring every increment, until it reaches between 100-110°F.
- Some oil will pool in the bottom of the baking dish when baking. This is important for that crispy bottom crust.
- Yes, your loaf will stick to the bottom of the pan, which is also important for that signature crunchy bottom crust. Make sure to let focaccia rest for only 3 minutes in the pan before loosening and gently sliding onto a rack to cool completely.
- Let focaccia cool completely on the rack before storing in a loose foil package (to maintain crust). Focaccia is best enjoyed within 2-3 days, refreshing pieces in a 350°F oven wrapped in foil for 5 minutes, and then uncovered for another 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The ABSOLUTE BEST focaccia bread Iโve ever tasted. Plain or with halved cherry tomatoes and olives, itโs outrageously good. Guaranteed your family or guests will be blown away.
๐ I’m grinning! Thanks for the wonderful review!
Grace
I made this bread for my husband and son. They both flipped out over the texture and taste! The salt and rosemary on top tasted heavenly! Thank you for this easy and delicious recipe!
๐ My mouth is watering just thinking about it! Thanks for your review!
Grace
I canโt get over how good this focaccia is..and SO easy!!! Thanks!
YAY!! So happy you love my recipe ๐
Grace