Easy Focaccia Bread Recipe (Foolproof + Beginner Friendly)
- Dec 1, 2024
- 3 min read
Updated: 3 days ago
Focaccia is one of the most baked breads in our house—and one of the most loved recipes on this blog. This easy focaccia bread recipe is perfect for both beginner and experienced bakers, making it an ideal starting point for anyone learning the art of bread baking.
As a 3rd generation baker, I love sharing recipes that teach essential techniques while still being approachable. Focaccia is a wonderful introduction to bread-making because it incorporates foundational skills like stretching and folding dough, working with high hydration dough, and learning how fermentation transforms simple ingredients into something extraordinary.
Although focaccia dough is famously sticky, that texture is exactly what creates its signature soft, airy interior and beautifully crisp golden crust.
Once baked, the bread emerges with a rich olive-oil flavor, crispy edges, and a fluffy crumb that makes it irresistible.
One of the best things about focaccia is its versatility. You can keep it classic with rosemary and sea salt or explore endless topping combinations like:
Sun-dried tomatoes
Kalamata olives
Caramelized onions
Fresh herbs
Cheeses and deli meats
You can even turn focaccia sweet by folding jam into the dough or topping it with fruit.
Whether served alongside dinner, enjoyed as a sandwich bread, or eaten warm straight from the pan, focaccia is truly one of the most satisfying breads to bake at home.
Ingredients / Large Batch:
655 g bread flour
460 ml room temperature water
8 g instant yeast (or 12 g active dry)
3 tbsp sugar for yeast activation (or honey)
3 tbsp Himalayan Salt
You will use olive oil generously throughout the process to oil the dough, bowl, and baking tray.
Smaller Batch:
500 g bread flour
350 ml room temperature water
7 g instant yeast (or ~10 g active dry)
2 tbsp sugar for yeast activation (or honey)
1 tbsp Himalayan Salt
How to Make Focaccia Bread
1. Activate the Yeast
Combine yeast, warm water, and sugar. Cover and let sit for 15–20 minutes until foamy.
2. Mix the Dough
Add flour, salt, and a drizzle of olive oil. Mix with a dough whisk, then finish combining by hand.The dough will be very sticky and hydrated—this is normal.
3. First Rest
Cover and let the dough rest for 30 minutes in a warm area.
4. Oil & Stretch
Drizzle olive oil over the dough and gently incorporate it with your fingers.
5. Stretch & Fold
Perform 8–10 stretches and folds to strengthen the dough.
6. Second Rest
Cover and allow the dough to rest for 30–45 minutes.
(Optional Make-Ahead Tip: Refrigerate dough up to 48 hours after this stage.)
7. Repeat Stretch & Fold
Drizzle more olive oil and repeat another 8–10 folds.
If making sweet focaccia, this is the stage where you can fold jam into the dough.
8. Bulk Proof
Cover and let the dough rise about 1 hour, or until doubled.
9. Shape the Focaccia
Transfer the dough to an oiled baking tray and gently spread it out using your fingertips.
Add toppings such as:
Tomatoes
Olives
Herbs
Cheeses
Jam or fruit for sweet focaccia
10. Final Proof
Allow the dough to proof 10–15 minutes before baking.
Baking Instructions
Bake at 450°F (230°C) for 8 minutes. Reduce heat to 375°F (190°C) and bake another 10–16 minutes.
(I bake mine exactly 14 minutes because I know my oven well.)
You want a deep golden crust without cracking the bread from overbaking.
Baking Pan Size
Large batch: 17 x 12 inches (44 x 32 cm)Small batch: 8.5 x 12.5 inches (31 x 21 cm)
Focaccia Baking Tips
This recipe is 70% hydration dough, which gives focaccia its airy crumb.
If the dough sticks to your hands, use water or olive oil on your fingers instead of adding more flour.
Adjusting hydration slightly will not ruin the recipe—bread is forgiving.
The dough can be refrigerated for slow fermentation up to 48 hours, which improves flavor.
Focaccia Bread Art
Focaccia can also be decorated to create beautiful bread art. If you want inspiration, check out Theresa Culletto, known as the master of focaccia art. Her creative designs are truly stunning.
Comments