Focaccia is one of the most iconic Italian breads, celebrated for its chewy crumb, airy pockets, golden crust, and rich olive-oil flavor. Whether served as a warm appetizer, used for sandwiches, or paired with dips and soups, focaccia delivers unmatched versatility and savoriness. This comprehensive guide will show you how to make the best focaccia bread recipe right in your own kitchen—crispy on the outside, pillowy on the inside, and deeply aromatic.

In this long-form guide, you’ll learn everything you need to know: essential ingredients, kneading techniques, rising methods, topping variations, troubleshooting tips, and storage advice. You’ll also find a printable recipe card and a Midjourney prompt to help you visualize perfect bakery-style focaccia.

What Makes a Great Focaccia?

The best focaccia bread is defined by:

High hydration dough for maximum fluffiness and open crumb
Slow fermentation to develop flavor and gluten strength
Generous olive oil to create that signature crisp, golden crust

Dimpling technique that traps flavorful pockets of oil and herbs
High oven temperature for even browning and lift

These principles transform a simple list of ingredients into something extraordinary.

Ingredients You Need

You only need a handful of pantry staples, but quality matters:

Core Ingredients

Flour: Bread flour is ideal for maximum chew and lift. All-purpose works too but yields a slightly softer texture.
Yeast: Active dry or instant yeast both work. Instant yeast allows faster activation.

Water: Warm water activates the yeast and hydrates the dough.
Olive Oil: Extra virgin olive oil gives focaccia its signature flavor and golden crust.
Salt: Enhances flavor and strengthens gluten.

Sugar or honey: Helps yeast activate and supports browning.

Optional Toppings

Fresh rosemary
Flaky sea salt

Sliced cherry tomatoes
Garlic cloves or confit garlic
Caramelized onions

Olives
Parmesan
Herbs de Provence

Why High Hydration Dough Matters

Unlike traditional sandwich bread, focaccia dough is extremely wet—typically 70–80% hydration. This gives the dough:

A light, airy texture
Large open crumb bubbles

A chewy structure
A moist interior

Don’t be afraid: sticky dough means superior focaccia.

Step-by-Step Method for Perfect Focaccia

1. Activate the Yeast

Combine warm water, yeast, and a little honey or sugar. Let it sit until foamy. This ensures your yeast is alive and ready.

2. Mix the Dough

Add flour, salt, and olive oil. Mix until the dough comes together, but do not worry about smoothness.

3. Use the Stretch-and-Fold Method

Since kneading sticky dough can be messy, the stretch-and-fold technique strengthens the gluten with minimal effort.

4. First Rise

Let the dough rise until doubled in size. This typically takes 1–2 hours depending on room temperature.

5. Cold Fermentation (Optional but Highly Recommended)

Refrigerating the dough overnight:

Deepens flavor

Improves the crumb shape
Enhances texture

This is the secret behind artisan bakery-style focaccia.

6. Transfer to the Pan

Generously oil a baking sheet or pan. Carefully transfer the dough, using your fingers to stretch it evenly.

7. Second Rise

Let the dough puff up again for 30–60 minutes.

8. Dimpling the Dough

Press your fingertips into the dough to create deep indentations. This step:

Prevents the dough from over-expanding
Creates iconic focaccia pockets
Holds olive oil and herbs

Pour a generous stream of olive oil over the top.

9. Add Toppings

Sprinkle rosemary, flaky salt, tomatoes, or olives—your choice.

10. Bake at High Heat

A hot oven (425°F / 220°C) ensures:

Crisp edges
Golden crust
Light, airy interior

Serving Suggestions

Focaccia pairs beautifully with:

Olive oil and balsamic vinegar
Soup (tomato, chicken, or minestrone)

Sandwich fillings (grilled chicken, pesto, mozzarella)
Cheese boards
Salads

Variations to Try

Rosemary & Sea Salt (Classic)

The traditional Italian topping—simple and fragrant.

Garlic Confit Focaccia

For a richer, deeper savory flavor.

Tomato Basil Focaccia

Perfect in summer with fresh cherry tomatoes.

Caramelized Onion Focaccia

Sweet, golden onions add complexity.

Olive Focaccia

Salty and briny, great with cheese and cured meats.

Troubleshooting Tips

Dough too sticky?

It’s supposed to be. Use oiled hands, not flour.

Dense focaccia?

Likely due to:

Not enough rising time
Cold environment

Dead yeast

Not golden enough?

Brush the top with additional olive oil before baking. High heat is essential.

Burns on top?

Move it to a lower oven rack.

Storage Instructions

Room temperature: 2 days, wrapped tightly
Refrigerator: Up to 5 days
Freezer: Up to 2 months (wrap airtight)

To reheat: warm in the oven at 350°F (175°C) for 8–10 minutes.

Best Focaccia Bread Recipe

Ingredients

4 cups bread flour
2 teaspoons instant yeast

2 teaspoons salt
2 cups warm water
2 tablespoons honey or sugar

1/2 cup extra virgin olive oil (plus more for pan and topping)
2 teaspoons fresh rosemary, chopped
Flaky sea salt, for topping

Instructions

1. Prepare the Dough

In a bowl, combine warm water, yeast, and honey. Let it sit 5 minutes until foamy.
Add flour, salt, and 1/4 cup olive oil. Mix until sticky.
Cover and rest for 15 minutes.

2. Strengthen the Gluten

Use the stretch-and-fold technique:

Wet your hands
Lift one edge of the dough and fold it over itself

Repeat around 4–6 times
Repeat twice in 15-minute intervals.

3. First Rise

Cover and let rise 1–2 hours until doubled.

4. Cold Ferment

Refrigerate 8–12 hours for better flavor (optional but ideal).

5. Pan the Dough

Pour 3 tablespoons olive oil into a baking pan. Transfer dough and gently stretch to fit.

6. Second Rise

Let it rise again 30–60 minutes until puffy.

7. Dimple and Season

Press fingertips deeply into dough.
Generously drizzle olive oil.
Sprinkle rosemary and flaky sea salt.

8. Bake

Bake at 425°F (220°C) for 22–28 minutes, until golden.

9. Cool Slightly

Let cool 10 minutes before slicing.