Easy Homemade Focaccia

Let’s be honest for a second. Homemade bread can feel intimidating. Yeast, rising times, kneading, all of it sounds like a commitment. Focaccia is the bread that made me stop overthinking it.

The first time I made this Focaccia, I wasn’t planning on baking bread at all. I just wanted something warm to go with dinner and didn’t feel like running out to the store. I mixed everything in one bowl, pressed the dough into a pan, drizzled olive oil on top, and hoped for the best.

It came out better than expected. Soft inside, crisp on the edges, and gone faster than anything else on the table. That’s when I realized focaccia doesn’t need to be complicated to be good.

This recipe has been on repeat ever since.

It’s the kind of bread that’s perfect for soaking up sauces, especially something sweet and sticky like my Honey Lemon Chicken.

Why This Recipe Works

Here’s why this focaccia works even if you’ve never baked bread before.

First, the dough is forgiving. There’s no heavy kneading and no complicated steps. You mix, let it rise, press it into the pan, and let the oven do the rest. If the dough looks a little messy, that’s fine. It’s supposed to.

The olive oil does a lot of the work here. It keeps the inside soft and gives the top that crisp, slightly chewy texture that focaccia is known for. Skimping on the oil is the fastest way to end up with dry bread, and I learned that lesson once, so you don’t have to.

Timing also matters, but not in a stressful way. This dough doesn’t need hours of babysitting. A good rise and a hot oven are enough to get that bakery-style result without turning your kitchen into a project.

And if you want to get a little creative with this bread, you should try cooking a delicious Focaccia Pizza.

Ingredients That Actually Matter

You’ll see a short ingredient list for this focaccia, but a few of them do the heavy lifting. These are the ones you really can’t mess with.

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• Bread Flour:
  This is what gives focaccia its structure. Bread flour has a higher protein content, which means better gluten development and that chewy, airy crumb everyone expects from good focaccia. Can you use all-purpose flour? Yes, it works in a pinch. But the texture won’t be the same. You’ll still get bread, just softer and less chewy. If you want that bakery-style bite, bread flour is the move.
• Dry Yeast:
  This is the engine of the recipe. Dry yeast gives you a reliable rise without extra steps. No blooming, no guessing.
  If your yeast is old, the dough won’t rise properly and there’s no fixing that later. Flat focaccia is usually a yeast issue, not a technique issue. Always check the expiration date.
• Olive Oil:
  This is not optional. Olive oil is what makes focaccia, focaccia. It flavors the dough, keeps the inside soft, and creates that crisp, golden top when it hits the oven.
  Using neutral oil will technically work, but you’ll lose flavor and texture. This is one of those recipes where you actually taste the olive oil, so use one you like.
• Salt:
  Salt does more than season the dough. It strengthens the gluten, controls the rise, and balances the oil.
  If you reduce it too much, the bread tastes bland and flat. If you skip it, the texture suffers too. Focaccia without enough salt just feels unfinished.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Additions and Variations

This is one of those breads I end up tweaking depending on who I’m cooking for. The base focaccia stays the same, but little changes here and there make it work for everyone at the table.

Herbs and Toppings

I love rosemary, but I’ll be honest, I have friends who are not into woody herbs at all. When they’re coming over, I switch to thyme or oregano, or I skip herbs completely and just go heavy on olive oil and salt. It still works. If you want something a little extra, thin slices of garlic pressed into the dough before baking are always a hit. Not overpowering, just enough to notice.

Olive Oil Upgrade

This is not the place to use a bland oil. Focaccia really tastes like olive oil, so quality matters. I keep a good extra virgin olive oil on hand just for bread. Something bold and peppery makes the whole thing taste better, especially when you drizzle more on top after baking.

Salt on Top

I usually finish with flaky sea salt. It’s optional, but once you try it, it’s hard to go back. The crunch and little bursts of salt make a difference. I have a few friends who are sensitive to salt, so I just go lighter in certain spots. A good flaky salt lets you control it easily.

Cheese or No Cheese

Some people love cheese on focaccia, some really don’t. When I add it, I keep it simple. A light sprinkle of parmesan or pecorino near the end of baking so it melts and crisps without overpowering the bread. If I know someone isn’t a cheese fan, I skip it completely and no one complains.

Helpful Tools

You don’t need much, but I will say a sturdy rimmed baking pan makes life easier. Focaccia dough is soft and likes to spread, so having a pan that can handle the oil and heat really helps. I’ve been using one like this for years and it’s been solid for bread and pretty much everything else.

These are small changes, nothing complicated. The dough stays the star, and you just adjust it based on who you’re feeding.

How To Make Focaccia

Once you’ve gathered your ingredients, it’s time to get a little messy in the best way. This Italian Focaccia recipe keeps things humble, but each step plays a part in the magic:

1. Whisk the base: Mix flour and salt in a large bowl.

2. Bloom the yeast: Stir warm water, yeast, and sugar. Let sit for 30 min until foamy. This means your yeast is alive and kicking.

3. Bring it together: Pour yeast mix into flour. Stir until a sticky dough forms.

4. Add some oil: Drizzle in 2 tsp olive oil and knead gently for 1–2 min. The dough will be soft and sticky—don’t worry, that’s what we want.

5. Prep your pan: Line a 9×13-inch pan with parchment and grease with olive oil.

6. Transfer the dough: Move the dough to a pan, oil your fingers, and gently press it out.

7. Let it rest: Expand all the dough in the pan. Once ready, it’s time to let it rest.

8. First rise: Use a towel or plastic wrap to cover the pan. Let it rest in a warm spot for 2 hours until puffy.

9. First fold: Fold dough gently from all four sides, then cover and rest 2 more hours.

10. Second fold: Repeat the folds—this builds structure and flavor.

11. Infuse the oil: Gently heat olive oil with rosemary and garlic for 10 min. Let cool.

12. Make those dimples: Oil your fingers and press dimples all over the surface.

13. Oil and season: Drizzle with the cooled oil and sprinkle with coarse salt. You can leave the rosemary and garlic on—or not.

14. Bake: Preheat to 465°F (240°C). Bake 20 minutes or until golden and cooked through.

TIP: Don’t Rush the Rest. The long resting times are key to Focaccia’s airy, bubbly texture. Don’t skip or shorten them!

Not That She Needs It, But…

By now, she’s soft, golden, and infused with rosemary-garlic magic—but if you’re feeling generous (or just want to show off), she plays well with others.

Tear off a piece and dip it into creamy hummus or whipped feta, cozy up with a bowl of my Creamy Roasted Tomato Basil Soup or let her soak up every drop of my Cheesy Chicken and Roasted Tomato Mozzarella Pasta Bake or the gravy from my Salisbury Steak.

She’s also brunch material—just toast a slice and top it with these perfect Turkish Eggs. And if you’re keeping it light, she’s the perfect match for a crisp Greek Chickpea Salad or something lemony and green. Honestly? Whatever you serve, she’ll steal the spotlight.

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