The Best Focaccia Bread: Crispy, Fluffy, and So Easy to Make!
There’s nothing quite like homemade focaccia bread—crispy on the outside, fluffy on the inside, and infused with rich olive oil and fresh rosemary. Whether you’re serving it alongside a hearty soup, making the ultimate sandwich, or simply dipping it in balsamic vinegar, this Italian classic is always a hit. And the best part? It’s shockingly easy to make at home!
Focaccia has been around for centuries, dating back to ancient Rome, where it was baked on hot stones. Today, it’s a staple in Italian cuisine, often enjoyed as an appetizer or a side dish. Thanks to its simple ingredients and endless customization options, it’s the perfect go-to bread for any occasion.
With this foolproof recipe, you’ll master the art of focaccia in no time. Just mix, let it rise, and bake to golden perfection. The result? A soft, chewy, and flavorful bread that tastes like it came straight from a bakery. So, grab your olive oil and let’s get baking—because once you try this, you’ll never go back to store-bought!
Recipe Yield: 8-10 servings
INGREDIENTS
4 cups (500g) all-purpose flour
2 tsp salt
2 ¼ tsp (1 packet) instant yeast
1 ¾ cup (415ml) warm water (110°F/43°C)
¼ cup (60ml) extra virgin olive oil, plus more for drizzling
1 tbsp honey (or sugar)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Flaky sea salt, for topping
1 tsp garlic powder (optional, for extra flavor)
INSTRUCTIONS
1. Activate the yeast: In a large bowl, mix warm water, yeast, and honey (or sugar). Let sit for 5-10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Mix the dough: Add flour, salt, and olive oil to the bowl. Stir until a shaggy dough forms. If dough is too sticky, add 1 tbsp flour at a time until it comes together.
3. Knead: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 5 minutes.
4. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1-1½ hours, or until doubled in size.
5. Prepare the pan: Drizzle 2 tbsp olive oil into a 9×13-inch baking pan. Transfer the dough to the pan and gently stretch it to fit. Cover and let rest for 20-30 minutes.
6. Create dimples: Lightly oil your fingertips and press dimples all over the dough. Drizzle with more olive oil, then sprinkle fresh rosemary, garlic powder (if using), and flaky sea salt.
7. Bake: Preheat oven to 425°F (220°C). Bake for 20-25 minutes, or until the focaccia is deep golden brown and crispy on top.
8. Serve: Let cool for 10 minutes, then slice and enjoy!
Helpful Tips to Perfect This Recipe
- Use high-quality olive oil: The flavor really shines, so opt for extra virgin!
- Cold ferment for depth: Let the dough rise in the fridge overnight for an even better taste.
- Custom toppings: Try adding caramelized onions, sun-dried tomatoes, olives, or parmesan!
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