There is something incredibly satisfying about pulling a pan of fresh focaccia out of the oven. The golden crust, the pools of olive oil, the crisp edges, and the soft, airy center make this one of the most rewarding breads you can bake at home. The best part is that it takes very little hands-on work Super Easy Focaccia.
If you’ve ever been intimidated by baking bread, this Super Easy Homemade Focaccia is the perfect place to start. The dough comes together with just a handful of pantry staples, requires no complicated shaping, and rewards you with bakery-quality bread every time.
Whether you’re serving it alongside a bowl of soup, using it for sandwiches, or enjoying it warm with olive oil and balsamic vinegar, this recipe is one you’ll find yourself making again and again.
Why You’ll Love This Super Easy Focaccia Recipe
- Beginner-friendly with simple ingredients
- Crispy, golden exterior with a soft and airy crumb
- Minimal hands-on work
- Perfect for meal prep and leftovers
- Easy to customize with your favorite herbs and toppings
What Is Focaccia?
Focaccia is a classic Italian flatbread known for its fluffy interior, crisp crust, and signature dimples across the top. Before baking, the dough is generously coated with olive oil and often sprinkled with flaky sea salt, rosemary, garlic, or other flavorful toppings.
The deep dimples aren’t just decorative. They help catch the olive oil as the bread bakes, creating those rich, crispy pockets of flavor that make focaccia so irresistible.
Ingredients You’ll Need
This recipe uses simple pantry staples you may already have.
- All-purpose flour
- Instant yeast
- Salt
- Lukewarm water
- Extra virgin olive oil
- Flaky sea salt
- Fresh or dried rosemary
- Italian seasoning
The Secret to Great Focaccia
If you’ve never made focaccia before, you may think the dough looks too wet. Don’t worry.
A high-hydration dough is exactly what gives focaccia its light, airy texture. Resist the urge to add extra flour. Although the dough can be sticky and messy, that extra moisture creates the beautiful open crumb and crisp crust that make focaccia so special.
The other secret is olive oil. Don’t be shy. A generous coating on the pan and another drizzle over the dough helps create the golden, crispy bottom that everyone loves.
Stretch and Fold Made Simple
Unlike many traditional bread recipes, focaccia doesn’t require kneading by hand.
Instead, you’ll use a simple stretch and fold technique after transferring the dough to the pan. Gently pull one side of the dough toward the center, rotate the pan, and repeat until all four sides have been folded. This strengthens the dough while keeping plenty of air inside, leading to a beautifully fluffy loaf.
Topping Ideas
Classic focaccia is delicious with just olive oil, flaky sea salt, and rosemary, but there are endless ways to make it your own.
Some of our favorite toppings include:
- Roasted garlic
- Cherry tomatoes
- Parmesan cheese
- Caramelized onions
- Kalamata olives
- Fresh thyme
- Cracked black pepper
- Everything bagel seasoning
- Red pepper flakes
Serving Suggestions
Fresh focaccia pairs beautifully with almost any meal.
Serve it alongside homemade soups, pasta dishes, fresh salads, grilled meats, or your favorite Italian dinner. It also makes incredible sandwiches thanks to its chewy texture and crisp crust.
If you have leftovers, slice the focaccia in half and use it for panini or breakfast sandwiches the next day.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To bring back its crispy crust, warm slices in a 350°F oven for 5 to 10 minutes. Focaccia also freezes well for up to 3 months when wrapped tightly.
Frequently Asked Questions Super Easy Focaccia
Why is my focaccia dough so sticky?
That’s completely normal. Focaccia dough is much wetter than traditional bread dough. Avoid adding extra flour, as the sticky dough is what creates its soft, airy texture.
Can I make this dough ahead of time?
Yes. After the first rise, cover the dough and refrigerate it overnight. The next day, let it come to room temperature before transferring it to the pan and continuing with the recipe.
Can I use bread flour instead of all-purpose flour?
Absolutely. Bread flour will give your focaccia a slightly chewier texture, while all-purpose flour creates a softer crumb. Both work beautifully.
Can I freeze focaccia?
Yes. Let the bread cool completely before wrapping individual slices or the entire loaf tightly. Freeze for up to 3 months and reheat in the oven before serving.
Final Thoughts
Homemade bread doesn’t have to be complicated. This Super Easy Homemade Focaccia proves that a few simple ingredients, plenty of olive oil, and a little patience are all you need to create bakery-quality bread right in your own kitchen.
Whether you’re serving it for Sunday dinner, sharing it with family and friends, or simply enjoying a warm slice straight from the pan, this focaccia is sure to become a recipe you’ll return to throughout the year.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, salt, and yeast.
- Using a stand mixer fitted with the dough hook, turn the mixer to the lowest speed (Speed 1). Slowly add the lukewarm water, about 1/2 cup at a time, until all of the water has been incorporated.
- Continue mixing on low speed until the dough comes together. It will be very wet, sticky, and stretchy. This is exactly what you want.
- Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 2 hours, or until doubled in size.
- Generously coat a deep baking pan with olive oil. Use more than you think you’ll need. The olive oil is what gives focaccia its signature crispy, golden crust.
- Transfer the dough into the prepared pan. If it sticks to the bowl, don’t worry. Use a spatula or your hands to scrape every bit of dough into the pan.
- Using the stretch and fold method, gently pull one side of the dough up and fold it toward the center. Rotate the pan and repeat on all four sides until the dough forms a loose ball or log shape.
- Cover the pan with the same kitchen towel and let the dough rise for another 30 to 45 minutes.
- Drizzle additional olive oil over the top of the dough. Gently stretch the dough toward the edges of the pan until it fills the corners. If it springs back, let it rest for a few minutes before trying again.
- Using your fingertips, press deep dimples all over the surface of the dough.
- Sprinkle with flaky sea salt, fresh rosemary, Italian seasoning, or your favorite toppings.
- Bake at 425°F for 20 to 25 minutes, or until the top is golden brown and the edges are crisp.
- Let the focaccia cool for a few minutes before slicing and serving. Enjoy warm with olive oil, butter, or alongside your favorite meal.
Notes
- Don’t add extra flour. This dough is meant to be very wet and sticky. Resist the urge to add more flour, as this is what creates focaccia’s light, airy texture.
- Use plenty of olive oil. A generous amount of olive oil on both the bottom of the pan and the top of the dough is the secret to a crispy, golden crust.
- Fresh or dried rosemary works. Fresh rosemary gives the best flavor, but dried rosemary is a great substitute if that’s what you have on hand.
- Customize the toppings. Try roasted garlic, grated Parmesan, cherry tomatoes, caramelized onions, olives, everything bagel seasoning, or cracked black pepper.
- Let the dough rest if it shrinks. If the dough springs back while stretching it into the pan, let it rest for 5 to 10 minutes before trying again.
- Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm slices in a 350°F oven for 5 to 10 minutes or toast them in a skillet with a drizzle of olive oil to bring back the crispy crust.
- Freezing: Once completely cooled, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature and reheat before serving.
- Serving Ideas: Enjoy with soups, pasta, salads, charcuterie boards, sandwiches, or simply dipped in olive oil and balsamic vinegar.
