A pillowy, golden focaccia that’s crisp on the outside and tender inside — this Italian bread is simple to make and endlessly versatile. Whether you’re a beginner or a seasoned baker, this recipe brings bakery-quality bread into your kitchen.
Ingredients
- 500 g (4 cups) all-purpose flour
- 2 tsp salt
- 325 ml (1⅓ cups) warm water
- 2 tsp sugar
- 2¼ tsp (1 packet) instant yeast
- 5 tbsp (75 ml) olive oil, divided
- Flaky salt, to finish
- Optional: Fresh rosemary, thyme, or sliced olives
Summary of Recipe Steps
- Activate yeast
- Mix and knead dough
- First rise
- Press into pan
- Second rise
- Dimple, drizzle, and bake
- Cool and enjoy
Full Description of Steps
- Activate the yeast:
In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Mix the dough:
In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and mix until a sticky dough forms. - Knead and first rise:
Add 2 tbsp (30 ml) olive oil and knead by hand or with a dough hook for 5–7 minutes. Cover the bowl with a damp towel and let rise in a warm spot for 1–2 hours, until doubled in size. - Prepare the pan:
Grease a baking dish (9×13 inch or 23×33 cm) with olive oil. Transfer the dough and gently stretch to fill the pan. - Second rise:
Cover and let the dough rise again for 1 hour. - Preheat oven to 400°F (200°C).
Dimple the dough using your fingers. Drizzle with remaining 3 tbsp (45 ml) olive oil and sprinkle with flaky salt and herbs. - Bake:
Bake for 20–25 minutes until golden brown. - Cool slightly, then slice and serve.
Handy Tips
- For extra flavor, infuse your olive oil with garlic or chili flakes.
- Add toppings like caramelized onions, sun-dried tomatoes, or cherry tomatoes before baking.
- Don’t skip the second rise — it’s key to the airy texture.
- If using active dry yeast, proof it as directed but increase rise time slightly.
Frequently Asked Questions
Q: Can I make focaccia ahead of time?
Yes! Bake, cool, and store at room temp for up to 2 days. Reheat in the oven for 5–10 minutes before serving.
Q: Can I freeze it?
Absolutely. Slice, wrap well, and freeze for up to 2 months. Thaw and reheat in the oven.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Q: Is this vegan?
Yes, it’s naturally vegan — no dairy or eggs involved.
Q: Can I use whole wheat flour?
You can swap up to 50% with whole wheat flour. Expect a denser texture and slightly nuttier flavor.
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