Focaccia has to be one of the easiest homemade breads you can make. With its crisp, golden crust, fluffy interior, and signature dimpled top drizzled with olive oil, focaccia is one of the easiest and most rewarding breads to make at home.
This classic Italian bread requires just a few pantry staples—flour, water, yeast, olive oil, and salt—but the result is anything but ordinary. Whether you enjoy it as a side dish, sandwich bread, or snack, homemade focaccia is endlessly versatile and perfect for any occasion. In this post, I’ll walk you through a foolproof recipe. Let’s get baking!
Note: You MUST start this recipe the night before you want to actually bake the bread!!
Ingredients
4 cups (512 g) bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water
Butter for greasing
4 tablespoons olive oil
Flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves
Directions
Make the Dough
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
Mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Rub the surface of the dough lightly with olive oil.
Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. I personally left it in for about 18-20 hours.
Tip! See image for what the dough should look like before putting into the fridge.
Prepare the Dough for Baking
Grease a 9×13-inch pan with butter or coat with nonstick cooking spray. I actually have an olive oil spray so I greased the pan with butter then did the spray!
Pour two tablespoons of oil into the center of the pan.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.
Dump the dough into your pan and let the dough rest for 2-4 hours for a second rise at room temperature.
Bake the Focaccia
Set the oven rack in the middle and preheat the oven to 425°F.
Pour two tablespoons of oil over the dough.
Wet your hands lightly and using all of your fingers, press straight down into the dough to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
Sprinkle with flaky sea salt and rosemary.
Bake the focaccia for 25-30 minutes until golden brown on the top.
Let it cool and enjoy!
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