Easy Homemade Focaccia Bread: Simple Soft Crispy Recipe Now!

There is a particular kind of warmth that comes from pulling a tray of golden focaccia from the oven: the surface is dimpled and glossy with olive oil, the scent of rosemary and baking bread fills the kitchen, and when you press a fingertip into it the crust gives with a tender, pillowy resistance. This recipe guides you through a simple, forgiving process that yields a focaccia with a crisp exterior, airy interior, and an olive-oil richness that makes every slice feel like a small celebration. Consider this an invitation to slow down, breathe in the aromas, and savor the tactile joy of bread made by hand.

Why You’ll Love This Easy Homemade Focaccia Bread:

Focaccia is the kind of bread that looks rustic and tastes luxurious. Its exterior becomes a thin, crisp crust while the interior develops large, irregular air pockets that are soft and springy. Each bite offers the savory perfume of olive oil, the herbal brightness of rosemary (or other fresh herbs), and the satisfying contrast between salt crystals and tender crumb.

Beyond flavor and texture, focaccia is endlessly versatile: serve it as an elegant appetizer with olive oil for dipping, use it for sandwiches, or tear it apart for a shared meal. It is visually striking—bronzed with glossy oil, studded with herbs and cherry tomatoes—and invites communal eating, which makes it an ideal centerpiece for gatherings.

The method is approachable for home bakers of all levels; it tolerates a bit of inattention and rewards patience with deep flavor, especially if you choose to let the dough rest slowly in the refrigerator overnight. Whether you make it plain, topped with garlic and olives, or studded with roasted onions, this focaccia feels both special and wholly attainable.

Ingredients for This Easy Homemade Focaccia Bread:

Step-by-Step Instructions for Easy Homemade Focaccia Bread:

1. Mix the dough: In a large bowl, combine the bread flour and instant yeast. Stir in the warm water, 60 ml olive oil, sugar, and 2 tsp fine sea salt until a shaggy, sticky dough forms. The dough should feel wet and tacky—this hydration is key to creating airy holes.
2. First rest (autolyse): Cover the bowl with a clean towel or plastic wrap and let the dough rest for 20–30 minutes. This short pause allows the flour to hydrate and begins gluten development, improving texture with minimal effort.
3. Stretch and fold: Over the next 60 minutes, perform 3 sets of gentle stretch-and-folds at 20-minute intervals. To do this, reach under one side of the dough, lift it gently, and fold it over the center. Rotate the bowl and repeat 3–4 times. This builds strength without heavy kneading.
4. First rise: After the stretch-and-folds, cover the dough and leave it to rise until nearly doubled—about 1 to 1 1/2 hours at room temperature (warmer kitchens will be faster). Alternatively, refrigerate overnight for deeper flavor and a slower rise.
5. Prepare the pan: Drizzle 1–2 tablespoons of olive oil into a 9x13-inch (or similar) rimmed baking tray and spread it around with your fingers. If desired, sprinkle 2 tbsp semolina or cornmeal in the pan to prevent sticking and add texture.
6. Transfer and shape: Gently tip the risen dough into the oiled pan. Using oiled hands, coax the dough to the edges without tearing it—do not overwork. If it resists, give it another 10 minutes to relax and try again. The dough should be spreadable but soft and airy.
7. Create dimples: With generous olive oil on your fingertips, press deep dimples across the surface of the dough, about 1–2 inches apart. These pockets trap oil and toppings so each bite is glossy and flavorful.
8. Add toppings: Scatter chopped rosemary, and press halved cherry tomatoes, olives, or thinly sliced onions into the dimples. Drizzle another 1–2 tablespoons of olive oil over the top and sprinkle with coarse sea salt. The oil should pool in the dimples and glint under the herbs.
9. Second rise: Cover and let the dough puff for 30–45 minutes at room temperature. It should look noticeably more airy and springy—this final rise creates the light, open crumb when baked.
10. Bake the focaccia: Preheat the oven to 220°C (425°F). Place the tray in the center of the oven and bake for 20–25 minutes, until the top is deep golden brown and the edges are crisp. Remove and, while still warm, brush a little more olive oil over the surface for shine and softness.
11. Cool and serve: Allow the focaccia to cool for 10–15 minutes in the pan to set the crumb, then transfer to a wire rack or slice directly from the pan. Serve warm or at room temperature; the aroma of olive oil and rosemary will be at its most inviting when warm.

How Long to Cook

Bake the focaccia at 220°C (425°F) for approximately 20–25 minutes. Look for a deep golden-brown surface and crisp edges. An internal temperature check is a reliable indicator: the center of the bread should reach about 200–205°F (93–96°C) when fully baked. If you do not have a thermometer, tap the bottom of the focaccia—when it sounds hollow, it is likely done.

Tips for Perfect Results

• Hydration matters: Focaccia thrives on a wet dough. Embrace tackiness—do not add excessive flour while handling. Wet dough creates larger holes and a lighter crumb.
• Generous olive oil: Coat the pan and dimple pools with oil—this is where much of the flavor and the crisp exterior come from.
• Use room-temperature ingredients: Warm water activates the yeast effectively; extremely hot water can kill it. Aim for water around 100–110°F (38–43°C) if you measure by touch.
• Patience rewards you: A slow, cool rise in the refrigerator overnight will deepen the flavor and make the dough easier to handle.
• Don’t overwork the dough: Minimal handling preserves the air pockets formed during fermentation. Use stretch-and-folds instead of aggressive kneading.
• Finish with oil: Brushing on a final drizzle of olive oil after baking keeps the crust soft where you want it while maintaining a glossy appearance.

Options for Substitutions

The beauty of focaccia is its adaptability. Here are practical substitutions you can make without losing the spirit of the bread:

• Flour: Substitute up to 50% whole wheat for a nuttier flavor; expect a denser crumb. For gluten-free, use a commercial gluten-free flour blend formulated for breads and add xanthan gum if not included.
• Yeast: If using active dry yeast, increase the quantity slightly (about 25% more) and dissolve it in the warm water for a few minutes before mixing.
• Olive oil: Use a neutral oil (canola or grapeseed) in a pinch, but keep in mind the olive oil contributes signature flavor. A high-quality extra-virgin olive oil makes a noticeable difference.
• Herbs and toppings: Swap rosemary for thyme, sage, or dried oregano. Substitute olives for capers, roasted garlic for raw slices, or top with thin almond flakes for texture.
• Sweetener: Honey or maple syrup can replace sugar for a subtle flavor shift—use the same amount.
• Dairy additions: If you like cheesy focaccia, sprinkle grated Parmesan or thin slices of fresh mozzarella on top toward the last 5 minutes of baking to avoid excessive browning.

Watch Out for These Mistakes

• Too much flour when shaping: Adding flour to make the dough easier to handle will result in a denser loaf. Oil your hands and the pan instead.
• Under-hydration: A dry dough yields small, uniform holes rather than the open, tufted crumb focaccia is known for. Aim for a tacky texture.
• Overproofing: Letting the dough rise too long at warm temperatures can cause it to collapse and lose oven spring. Follow timing cues and visual indicators rather than exact clocks alone.
• Insufficient oil: Skimping on oil prevents the crust from crisping and robs the bread of its signature richness.
• Not preheating the oven: A cold oven reduces initial oven spring and can make the focaccia dense. Ensure the oven reaches temperature before baking.

Estimated Nutrition (per serving)

Assuming this recipe yields 8 servings, approximate nutritional values per serving are:

• Calories: ~330 kcal
• Protein: ~8 g
• Carbohydrates: ~44 g
• Fat: ~13 g
• Fiber: ~2 g
• Sodium: ~420 mg (varies with finishing salt)

These values are estimates and will vary based on exact ingredients and portion size. Adding cheese, extra olive oil, or substantial toppings will change the totals.

Frequently Asked Questions

Can I make the dough the night before?

Yes. Refrigerate the dough in a lightly oiled bowl covered with plastic wrap after the initial rise and stretch-and-folds. A slow, overnight cold fermentation enhances flavor. Remove the dough from the fridge and let it come to room temperature for 30–60 minutes before shaping.

How should I store leftover focaccia?

Store at room temperature wrapped in foil or in an airtight container for up to 2 days. To refresh, warm in a 180°C (350°F) oven for 5–10 minutes. For longer storage, freeze slices in a freezer-safe bag for up to 2 months and reheat from frozen or thawed.

Can I make smaller round focaccias instead of one big pan?

Absolutely. Divide the dough into smaller portions, place them on a baking sheet, and shape into rounds. Reduce baking time slightly—check for a golden crust and an internal temperature near 200°F (93°C).

Why does my focaccia sometimes turn out dense?

Dense focaccia usually results from low hydration, overworking the dough, or insufficient fermentation. Ensure the dough remains tacky, perform gentle stretch-and-folds rather than heavy kneading, and allow adequate rising time. A hot, preheated oven also helps achieve better oven spring.

Conclusion

Making focaccia at home is both a sensory pleasure and a simple ritual that invites creativity. The crackle of the crust, the fragrant olive oil, and the soft, open crumb combine to create a bread that is at once humble and indulgent. Whether you serve it as a companion to soup, sliced for sandwiches, or torn apart in the center of the table, this easy homemade focaccia promises warmth, flavor, and the shared joy that comes with breaking bread together. Take your time, savor the process, and let the kitchen fill with the delicious reminder that the best food often grows from patience and a generous drizzle of olive oil.