Focaccia is one of those breads that looks fancy but is wonderfully simple to make at home. It’s soft inside, crisp at the edges, and full of olive oil flavor. With a few pantry staples and a little patience, you can pull a golden, dimpled loaf from your oven that tastes like it came from a bakery.

This version keeps things straightforward without sacrificing texture or taste. Perfect for sandwiches, snacking, or soaking up sauce.

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Why This Recipe Works

Overhead shot of freshly baked focaccia in a 9x13-inch pan just out of the oven, golden surface with

High-hydration dough keeps the crumb moist and airy, giving you those classic focaccia bubbles.
Olive oil in the dough and pan creates a crisp, flavorful crust and prevents sticking.
Two rises develop flavor and structure without complicated shaping.
Coarse salt and dimpling help trap little pools of oil for extra flavor in every bite.

Ingredients

4 cups (500 g) bread flour or all-purpose flour
1 1/2 cups (360 ml) warm water, about 100–110°F (38–43°C)
2 1/4 tsp (1 packet) active dry yeast or instant yeast
2 tsp fine sea salt
2 tbsp granulated sugar or honey
1/4 cup (60 ml) extra-virgin olive oil, plus more for the pan and topping
2–3 tbsp olive oil for topping
1–2 tsp flaky or coarse sea salt, for finishing
Optional toppings: fresh rosemary, thin red onion slices, cherry tomatoes, olives, garlic

Step-by-Step Instructions

Close-up detail of a sliced square of focaccia on a simple ceramic plate, showing the moist, high-hy

Activate the yeast (if using active dry): In a large bowl, stir warm water with sugar or honey. Sprinkle the yeast over the top, wait 5–10 minutes until foamy.If using instant yeast, skip the proof and add it directly to the flour.
Make the dough: Add flour, fine salt, and 1/4 cup olive oil to the bowl. Mix with a spoon until a shaggy dough forms. The dough will be sticky—that’s good.
Knead briefly: Turn the dough onto a lightly oiled surface and knead 2–3 minutes, or perform 2–3 sets of stretch-and-folds in the bowl.Aim for a smooth, elastic dough. Don’t overwork it.
First rise: Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
Prep the pan: Generously oil a 9×13-inch pan or large sheet pan (about 2–3 tbsp). This oil helps the crust crisp and prevents sticking.
Pan the dough: Transfer the dough to the pan.Gently stretch it toward the edges. If it resists, let it rest 10 minutes, then stretch again until it mostly fills the pan.
Second rise: Cover and let the dough puff until slightly jiggly and airy, 30–45 minutes.
Dimple and top: Drizzle 2–3 tbsp olive oil over the surface. With oiled fingers, press deep dimples all over.Sprinkle flaky salt and add toppings like rosemary, tomatoes, or olives.
Bake: Preheat oven to 425°F (220°C). Bake 20–25 minutes, until golden with crisp edges. Rotate the pan once for even color.
Finish and cool: Brush or drizzle a little more olive oil on top.Cool in the pan 10 minutes, then transfer to a rack. Slice warm or at room temp.

Storage Instructions

Room temperature: Wrap loosely in parchment or store in a paper bag inside a plastic bag for up to 2 days. Re-crisp in a 375°F (190°C) oven for 5–8 minutes.
Freezer: Wrap tightly in plastic, then foil, for up to 2 months.Thaw at room temp, then refresh in the oven.
Avoid the fridge: Refrigeration dries bread out faster. Freeze instead.

Why This is Good for You

Olive oil provides heart-friendly fats and great flavor without butter.
Homemade means control: You manage the salt, toppings, and oil, keeping it cleaner than many store-bought versions.
Complex carbs offer steady energy, and pairing with protein or veggies makes a balanced snack or meal.

Common Mistakes to Avoid

Water too hot: Anything above 120°F (49°C) can kill yeast. Aim for warm, not hot.
Under-oiling the pan: Leads to sticking and a pale crust.Be generous.
Skipping the second rise: You’ll miss the airy texture and signature bubbles.
Overloading toppings: Too much moisture (like wet tomatoes) can make the top soggy. Pat juicy toppings dry.
Cutting too soon: Let it rest 10 minutes so the crumb sets and stays fluffy.

Recipe Variations

Garlic-Rosemary: Add 2–3 minced garlic cloves and a handful of chopped fresh rosemary before baking.
Tomato-Basil: Press halved cherry tomatoes into the dough and finish with torn basil after baking.
Olive and Onion: Scatter sliced Kalamata olives and thin red onion for a savory bite.
Cheesy Focaccia: Sprinkle 1/2 cup grated Parmesan or shredded mozzarella in the last 5 minutes of baking.
Whole-Wheat Twist: Swap 1 cup of the white flour for whole-wheat flour. Add 1–2 tbsp extra water if needed.

FAQ

Can I make the dough ahead?

Yes.

After mixing, let it rise 30 minutes at room temp, then refrigerate up to 24 hours. Bring to room temp, spread in the pan, let it puff, then bake.

Do I need bread flour?

No. All-purpose flour works well.

Bread flour gives a chewier texture and a bit more structure, but both are great.

How do I get bigger air pockets?

Use a wetter dough, don’t over-knead, and give it a full second rise. Gentle handling preserves the bubbles.

Why is my focaccia dense?

Common causes are old yeast, cool rising conditions, or cutting the rises short. Check yeast freshness and allow enough time to double.

Can I bake on a sheet pan instead of a 9×13?

Absolutely.

Use a rimmed sheet pan, oil it well, and stretch the dough to your desired thickness. Thinner dough bakes a bit faster.

Final Thoughts

This easy focaccia delivers bakery-quality results with minimal fuss. With a few simple steps, you’ll get a golden, olive oil–kissed loaf that fits any meal.

Keep the base recipe handy, switch up the toppings, and make it your go-to for weeknights or gatherings. Once you try it, you’ll wonder why you ever bought it.