I’ve tried countless focaccia recipes over the years, but there’s something about this one that stands out. The dough is soft yet chewy, with a golden crust that’s perfectly crisp. What makes it special is the way the olive oil pools in the dimples, infusing every bite with richness. Whether you’re new to baking or a seasoned pro, this recipe simplifies the process without sacrificing flavor. Trust me, you’ll want to see how it turns out.
Recipe
Soft, pillowy, and bursting with flavor—this homemade focaccia bread is a game-changer. I’ve made it countless times, and I can promise you it’s not only foolproof but also the most rewarding bread you’ll ever bake. The secret? A generous drizzle of olive oil that crisps up the golden crust while keeping the inside tender and airy.
Fresh rosemary and flaky sea salt add that unmistakable aromatic punch, making every bite irresistible. Whether you’re a seasoned baker or a first-timer, this recipe is your ticket to a bread that’s restaurant-quality without the fuss.
Imagine pulling it fresh from the oven, the scent filling your kitchen, and tearing off a warm piece—it’s pure joy. Trust me, once you try it, you’ll never go back to store-bought focaccia again.
Ingredients
The secret to perfect focaccia lies in the quality of its ingredients—everything works together to create that signature crispy crust and soft, airy interior. Here’s what you’ll need, with some insider tips and swaps to make it your own:
- Bread flour (500g): The higher protein content gives focaccia its chewy texture. All-purpose flour can work in a pinch, but bread flour is worth it for the ideal crumb.
- Warm water (400ml): Kept at about 100°F (38°C) to activate the yeast. Too hot, and you’ll kill it; too cold, and it won’t activate properly.
- Active dry yeast (7g): The workhorse of this recipe. Instant yeast works too—just skip the proofing step.
- Olive oil (60ml, plus extra for drizzling): Use the best quality you can afford. It’s the star of focaccia, adding richness and flavor. Don’t skimp!
- Fine sea salt (10g): Balances the flavors. Sprinkle a little extra on top before baking for that irresistible salty bite.
- Honey or sugar (1 tsp): Feeds the yeast and adds a subtle sweetness. Honey adds depth, but sugar works just fine.
- Fresh rosemary (optional): A classic focaccia topping. Thyme or oregano are great alternatives if you’re feeling adventurous.
- Flaky sea salt (for finishing): Adds texture and a hint of luxury. Maldon or another flaky salt is perfect here.
Extras like cherry tomatoes, olives, or thinly sliced onions can take your focaccia to the next level, but the base recipe is a showstopper on its own.
How to Make the Best Authentic Italian Focaccia Recipe
Shape the dough: Once risen, gently punch down the dough to release any air bubbles. Transfer it to a well-oiled 9×13-inch baking pan and press it evenly to the edges. Dimple the surface with your fingertips, creating small indentations. These pockets will hold olive oil and toppings, adding flavor and texture.
Add toppings: Drizzle 2-3 tablespoons of olive oil over the dough, then sprinkle with coarse sea salt and your choice of toppings like rosemary, garlic, or cherry tomatoes.
Gently press the toppings into the dough to prevent them from falling off during baking.
Second rise: Cover the pan with a towel and let the dough rise for another 20-30 minutes. This shorter rise helps the dough relax and guarantees a light, airy texture.
Preheat and bake: While the dough rises, preheat your oven to 425°F. Bake the focaccia for 20-25 minutes or until golden brown.
The crust should be crispy, and the interior soft and fluffy. If the top browns too quickly, tent it loosely with foil.
Cool and serve: Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and serve warm or at room temperature.
For extra flavor, brush the top with a little more olive oil right after baking. Enjoy!
Pro tip: For a crispier crust, place a baking sheet on the lower rack of the oven while preheating and bake the focaccia on the middle rack. The additional heat from the preheated pan creates a burst of steam, enhancing the crust’s texture.
Watch out: Avoid overworking the dough during shaping, as this can deflate it and result in a denser loaf. Gently press and dimple the dough instead of kneading it again.
Flexibility: This recipe works with different pan sizes, but adjust the baking time accordingly.
For a thicker focaccia, use a smaller pan and bake a few minutes longer, or for a thinner one, use a larger pan and reduce the time slightly.
Nutrition
Homemade focaccia bread is a delightful addition to any meal. Here’s the nutrition breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 237 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 546mg |
| Total Carbohydrate | 33g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 5g |
Chef Tips
Making great focaccia isn’t just about ingredients—it’s how you handle them. Press dimples deeply for crisp edges. Let dough rise until doubled—don’t rush it.
Use cold water if your kitchen’s warm to slow fermentation. Brush with olive oil right after baking for shine.
Sprinkle flaky salt post-bake to keep its crunch. Bake on the bottom rack for a golden crust. Rest 10 minutes before slicing—patience pays.
