Best Focaccia Bread Recipe (Crispy, Fluffy & Foolproof)

Learn how to make the Best Focaccia Bread at home — golden, fluffy, and kissed with olive oil, rosemary, and flaky sea salt. This simple Italian bread is the perfect mix of crispy on the outside and pillowy-soft on the inside. Easy to make, naturally vegan, and completely irresistible.

Why You’ll Love This Focaccia

Making focaccia is one of those kitchen joys that never gets old. You don’t need fancy equipment, and even beginner bakers can pull it off like pros. This recipe takes just 10 minutes of hands-on time — no kneading required — and it’s wonderfully adaptable.

Want it fast? You can bake it the same day.
Want incredible flavor and air pockets? Let it rise slowly in the fridge overnight.

The higher hydration dough gives this focaccia its signature airy texture and crisp, caramelized crust — exactly what makes it the best focaccia bread recipe out there.

🌿 What Is Focaccia?

Focaccia is a classic Italian flatbread from Genoa, often called pizza Genovese. It’s made with flour, yeast, salt, and plenty of olive oil — which gives it its unique texture and deep flavor.

Before baking, the dough is dimpled with your fingertips, allowing the olive oil and herbs to pool inside those tiny wells. When it hits the oven, magic happens — soft inside, golden outside, and perfectly fragrant.

Traditional focaccia is topped simply with flaky salt, but this bread is a blank canvas. You can go classic with rosemary or get creative with toppings like caramelized onions, cherry tomatoes, or even cheese.

🧂 Ingredients for Homemade Focaccia

• Flour: Use all-purpose or bread flour. Bread flour gives a slightly chewier crumb.
• Fine Salt: Strengthens the gluten and enhances the flavor.
• Instant Yeast: Gives the fastest rise; or use active dry yeast if you have extra time.
• Lukewarm Water: Helps activate the yeast.
• Extra Virgin Olive Oil: The star ingredient that keeps focaccia moist, rich, and flavorful.
• Flaky Sea Salt & Fresh Rosemary: Classic toppings that add texture and aroma.

👩‍🍳 How to Make the Best Focaccia Bread

Step 1: Mix the Dough

In a large bowl, whisk together the flour, salt, and yeast. Add warm water and stir with a fork until all the flour is absorbed and a sticky dough forms. Drizzle with olive oil and spread it evenly over the dough ball.

Step 2: First Rise

Cover the bowl and let the dough rise for 1½–2 hours, or until doubled in size.
For an even better flavor, let it rest in the fridge for 24–72 hours.

Step 3: Prepare the Pan

Pour olive oil into a 10×14-inch metal pan (or a buttered 9×13-inch dish). Coat the bottom and sides well — the oil is what gives focaccia its crisp crust.

Step 4: Stretch and Fold

With oiled hands, gently pull the dough from the bowl and fold it over itself several times until it forms a smooth ball. Transfer it to the pan and let it rest again until puffy (about 45 minutes to 2 hours).

Step 5: Dimple & Top

Preheat your oven to 425°F (220°C).
Drizzle the dough with olive oil and, using your fingertips, press deep dimples all over the surface. Sprinkle with flaky sea salt and rosemary.

Step 6: Bake

Bake for 25–30 minutes until golden and crisp at the edges. The bottom should be beautifully browned. Let it cool slightly before slicing — if you can resist!

🍽️ How to Enjoy Focaccia

• Use as sandwich bread for gourmet paninis.
• Pair with soups, salads, or pasta.
• Serve with dipping oil made from olive oil, garlic, rosemary, and chili flakes.
• Or simply enjoy it warm, straight from the pan.

🧊 Storage Tips

Keep focaccia wrapped tightly at room temperature for up to 3 days, or refrigerate if it includes perishable toppings.
To freeze, cut into portions, wrap, and store for up to one month. Reheat in the oven for that fresh-baked texture.

💡 Focaccia Variations

Top your bread with:

• Herbs: Thyme, sage, or basil
• Veggies: Caramelized onions, roasted peppers, or zucchini
• Cheese: Parmesan, feta, or mozzarella
• Extras: Olives, sundried tomatoes, or a drizzle of honey

Print