Focaccia Bread is one of the most beloved Italian breads, known for its fluffy interior, crisp golden crust, and generous use of olive oil. Dimpled with fingertips and often topped with herbs, salt, and aromatics, focaccia is both rustic and elegant—simple enough for everyday meals yet impressive enough for entertaining.

Whether served as a side, sandwich bread, appetizer, or snack, focaccia is endlessly versatile. This guide will show you how to make perfect homemade focaccia bread with a light, airy crumb, deep flavor, and bakery-quality texture—using approachable techniques and pantry ingredients.

Why Homemade Focaccia Bread Is So Popular

Focaccia has earned its global popularity because it offers:

A soft, airy interior with crisp edges
Rich olive oil flavor
Simple, forgiving dough

Endless topping variations
Minimal shaping and no special tools
Excellent results for beginner bakers

Unlike many breads, focaccia doesn’t require tight shaping or advanced skills, making it one of the most rewarding yeast breads to bake at home.

What Is Focaccia Bread?

Focaccia is a flat Italian yeast bread originating from Liguria. It’s characterized by a high-hydration dough, generous olive oil, and signature dimples pressed into the surface before baking. Traditionally topped with coarse salt and rosemary, focaccia can also include vegetables, olives, cheese, or sweet toppings.

Focaccia sits somewhere between bread and pizza dough—light, fluffy, and incredibly flavorful.

Why Focaccia Uses So Much Olive Oil

Olive oil is essential to authentic focaccia because it:

Creates a tender, moist crumb
Produces a crisp, golden crust

Adds depth and aroma
Prevents sticking
Enhances shelf life

High-quality extra-virgin olive oil makes a noticeable difference in flavor.

Ingredients for Classic Focaccia Bread

Basic Ingredients

4 cups all-purpose flour (or bread flour)
2¼ teaspoons instant yeast (1 packet)

2 teaspoons salt
1 tablespoon sugar or honey
¼ cup extra-virgin olive oil (plus more for pan and topping)

1¾ cups warm water

Classic Toppings

Fresh rosemary
Flaky sea salt

Extra olive oil

Best Flour for Focaccia

All-purpose flour: Soft, fluffy focaccia
Bread flour: Chewier crumb and stronger structure

00 flour: Authentic Italian texture (optional)

A mix of all-purpose and bread flour produces excellent results.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms. The dough should be wet—this is key to an airy crumb.

Step 3: First Rise

Cover the bowl and let the dough rise in a warm place for 1–1½ hours, until doubled in size.

Step 4: Prepare the Pan

Generously oil a 9×13-inch baking pan. Transfer dough to the pan and gently stretch it toward the edges. If it resists, rest for 10 minutes and continue.

Step 5: Second Rise

Cover and let the dough rise again for 30–45 minutes, until puffy and bubbly.

Step 6: Dimple and Top

Drizzle olive oil over the dough. Use your fingertips to press deep dimples all over. Sprinkle with rosemary and flaky sea salt.

Step 7: Bake

Bake at 425°F (220°C) for 20–25 minutes, until golden brown and crisp on top.

Step 8: Cool

Cool slightly in the pan, then transfer to a rack. Serve warm or at room temperature.

Texture and Flavor Profile

Perfect focaccia should be:

Light and airy inside

Crisp and golden on the outside
Moist with olive oil
Aromatic and savory

Slightly chewy but tender

The dimples trap olive oil, creating flavor pockets throughout the bread.

Expert Tips for Bakery-Style Focaccia

Don’t add extra flour—embrace sticky dough

Use plenty of olive oil
Let the dough rise fully
Press deep dimples

Bake until deeply golden

Popular Focaccia Toppings and Variations

1. Rosemary Sea Salt Focaccia

The classic and most popular version.

2. Garlic Focaccia

Add sliced garlic or garlic-infused oil.

3. Tomato Focaccia

Top with cherry tomatoes and herbs.

4. Olive Focaccia

Add Kalamata or green olives.

5. Cheese Focaccia

Sprinkle with parmesan or mozzarella.

6. Sweet Focaccia

Top with grapes, honey, or sugar.

How to Serve Focaccia Bread

Focaccia is incredibly versatile. Serve it:

As a side for soups and salads

With olive oil and balsamic vinegar
As sandwich bread
As a base for flatbread pizza

With antipasti platters
For breakfast with eggs

It pairs beautifully with Mediterranean and Italian dishes.

Storage and Make-Ahead Tips

Room Temperature

Store wrapped for up to 2 days.

Refrigeration

Not recommended—it dries out the bread.

Freezing

Freeze slices or whole focaccia for up to 3 months.

Reheating

Warm in the oven at 350°F for 5–8 minutes.

Common Mistakes and How to Avoid Them

Dense focaccia: Dough too dry or under-proofed
Pale crust: Not enough oil or low oven temperature
Soggy bottom: Pan not oiled properly
Flat bread: Skipping second rise

Nutritional Notes

Focaccia bread is rich and satisfying thanks to olive oil, which provides healthy fats. Portion control is key, as it’s more indulgent than standard sandwich bread.

Frequently Asked Questions

Q1: Can I make focaccia dough overnight?
Yes. Refrigerate after the first rise and bring to room temperature before baking.

Q2: Can I use whole wheat flour?
Yes. Replace up to 50% of the flour.

Q3: Why didn’t my focaccia get airy?
Likely under-proofed dough or too much flour.

Q4: Can I bake focaccia on a sheet pan?
Yes. Adjust thickness and baking time.

Q5: Is focaccia vegan?
Yes—traditional focaccia contains no dairy or eggs.

Why This Focaccia Recipe Works

High hydration for airy crumb

Double rise for structure
Generous olive oil for flavor and texture
Simple, reliable method

Consistent, bakery-quality results

This recipe delivers authentic focaccia with minimal effort.

Conclusion

Focaccia Bread is a timeless Italian classic that’s surprisingly easy to make at home. With its soft, airy crumb, crisp olive oil–rich crust, and endless topping possibilities, focaccia is the kind of bread that elevates any meal.

Once you master this recipe, homemade focaccia will quickly become a staple in your kitchen.

Focaccia Bread: Soft, Airy, Olive Oil–Rich Italian Classic

Author: WAFA LI

Print Recipe

Ingredients

• 4 cups (500g) all-purpose or bread flour
• 2 tsp (7g) instant yeast (no proofing needed!)
• 2 tsp sea salt
• 2 cups (480ml) cool water
• ¼ cup + 2 tbsp extra-virgin olive oil (divided)
• Flaky salt, rosemary, garlic, cherry tomatoes, or olives (topping)

Instructions

Mix (5 min): In a large bowl, whisk flour, yeast, and salt. Add water and ¼ cup oil. Stir with a wooden spoon just until no dry streaks remain—dough will be shaggy and wet. Cover with plastic.
Cold Ferment (Overnight): Refrigerate 12–72 hours. (The longer, the tangier and more digestible!)
Bake Day: Remove dough from fridge 2 hours before baking (no punch-down!). It’ll be bubbly and nearly doubled.

Pan & Dimple: Pour 2 tbsp oil into a 9×13″ pan. Scrape dough in (it’ll be loose—use wet hands). Stretch gently to fill. Cover; rest 30 min.
Final Dimple: Drizzle with more oil (yes, really!). Press deeply with oiled fingertips. Add toppings.
Bake: 425°F (220°C) for 25–30 min until golden-brown and crisp underneath. Cool 10 min before slicing.

Nutrition (per slice, 12 servings)
Calories: 180 | Net Carbs: 26g | Protein: 5g | Fats: 7g