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Easy Homemade Focaccia Bread Recipe - Soft, Chewy, and Perfectly Crispy

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 cups (500 g) bread flour (all-purpose works too, but bread flour gives more chew)
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar or honey (helps activate the yeast and browning)
  • 2 1/4 teaspoons instant or active dry yeast (one standard packet)
  • 1 3/4 cups (415 ml) warm water (about 105–110°F/40–43°C)
  • 1/4 cup (60 ml) extra-virgin olive oil for the dough, plus more for the pan and topping
  • Flaky sea salt for finishing
  • Optional toppings: fresh rosemary, thinly sliced red onion, cherry tomatoes, olives, garlic, or shredded cheese

Method
 

  1. Mix the dough: In a large bowl, whisk flour, salt, and sugar. Add yeast, warm water, and 2 tablespoons of olive oil. Stir with a spoon until no dry spots remain. The dough will be sticky—this is good.
  2. First rise: Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature until doubled, about 60–90 minutes. For deeper flavor, refrigerate overnight (up to 24 hours), then let it warm up for 45 minutes before shaping.
  3. Prep the pan: Generously oil a 9x13-inch pan or a large sheet pan (about 2–3 tablespoons). Tilt to coat the bottom and sides.
  4. Transfer and fold: Scrape the dough into the pan. Drizzle 1 tablespoon olive oil on top. With oiled hands, gently stretch the dough toward the corners. If it springs back, let it rest 10 minutes, then stretch again.
  5. Second rise: Cover loosely and let the dough puff until about 50% larger, 30–45 minutes. It should look bubbly and lively.
  6. Dimple and top: Heat oven to 450°F (230°C). Oil your fingertips and press straight down into the dough to make deep dimples all over. Drizzle 1–2 tablespoons olive oil on top. Sprinkle flaky salt and add toppings like rosemary, onions, or tomatoes.
  7. Bake: Bake 20–25 minutes until the top is golden and the edges are crisp. If using a dark pan, start checking at 18 minutes.
  8. Finish and cool: Brush or drizzle a little more olive oil over the hot bread for shine and flavor. Cool in the pan 5–10 minutes, then transfer to a rack. Slice and serve warm or at room temperature.