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Easy Homemade Focaccia Bread

Soft, chewy, and bursting with flavor, this homemade focaccia bread is easy to make with simple ingredients. Great for sandwiches, dipping, or as a flavorful side dish.
Prep Time15 minutes
Cook Time25 minutes
Rise time18 hours
Total Time18 hours 40 minutes
Course: Breakfast, Brunch, Snack
Servings: 1

Ingredients

  • 500 g 4 cups, spoon and leveled bread flour
  • 7 g 2 1/4 teaspoons or 1 standard packet instant yeast
  • 2 teaspoons kosher salt
  • 480 g 2 cups lukewarm water (see notes for preparation)
  • 6 tablespoons high-quality extra-virgin olive oil divided
  • Flaky salt for topping
  • 1 tablespoon chopped rosemary optional

Instructions

Mix the Dough:

  • In a large bowl, combine the bread flour. Add the yeast and kosher salt on opposite sides of the bowl to prevent direct contact initially.
  • Use your fingers to mix the dry ingredients together, then create a well in the center.
  • Pour in the lukewarm water and stir with a wooden spoon until a wet, shaggy dough forms.

Oil the Dough:

  • Drizzle 30 g (2 tablespoons) of olive oil over the surface of the dough. Use your fingers to rub the oil over the dough.
  • Gently wiggle the dough from the edges of the bowl to coat the sides and bottom with oil.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours, up to 72 hours.

Prepare the Baking Pan:

  • Spray a 9×13-inch baking pan with non-stick spray and drizzle 30 g (2 tablespoons) olive oil in the center of the pan. Set aside.

Shape the Dough:

  • Remove the dough from the fridge. Use your fingers to pull the edges of the dough towards the center while rotating the bowl, forming the dough into a ball.
  • Transfer the dough to the prepared baking pan, turning it a few times to coat the entire surface in olive oil.
  • Leave the dough uncovered to rise in a warm, draft-free place for 3-4 hours, until it nearly fills the pan.

Preheat the Oven:

  • Towards the end of the second rise, preheat the oven to 425°F (218°C).

Dimples and Topping:

  • Drizzle the remaining 30 g (2 tablespoons) olive oil over the dough. Rub it over the surface, then sprinkle the chopped rosemary (if using) evenly.
  • Use your fingers to press straight down into the dough, creating deep dimples all over. Gently stretch the dough to fill the corners of the pan, if needed.
  • Sprinkle flaky salt over the top.

Bake the Bread:

  • Bake for 25-30 minutes, or until golden brown and pulling away from the sides of the pan.
  • Let the focaccia cool in the pan for 5 minutes, then carefully transfer it to a wire rack (use a large metal spatula if needed) to prevent the bottom from getting soggy. Allow it to cool for 10 minutes before slicing and serving.

Notes

Lukewarm Water: Combine 1 ½ cups cold water with ½ cup boiling water to achieve the right temperature.
Toppings: Customize with your favorite herbs or toppings like olives, sun-dried tomatoes, or garlic.
Storage: Store leftovers in an airtight container at room temperature.