Easy Homemade Focaccia Bread – Soft & Crispy

There's something magical about the smell of fresh bread wafting through the kitchen. I still remember the first time I made focaccia – it was a rainy Sunday, and I was nervous about working with yeast. But the process was so forgiving, and the result was a golden, dimpled bread that made my whole apartment feel like a cozy Italian bakery.

This recipe is my go-to for a no-fuss, foolproof focaccia that yields a beautifully crisp crust and a pillowy, airy crumb. With just a few pantry staples and a little patience, you can create a bread that's perfect for sandwiches, dipping in olive oil, or enjoying on its own.

Whether you're a seasoned baker or a complete beginner, I'll guide you through each step with tips to ensure success. Remember, bread-making is a labor of love – embrace the process and enjoy the delicious results.

About the Ingredients

4 cups (500g) all-purpose flour, plus more for dusting

All-purpose flour gives the perfect structure. Bread flour also works for a chewier texture.

2 teaspoons (6g) instant yeast (or 1 packet active dry yeast)

Instant yeast doesn't need proofing; if using active dry, dissolve in warm water first.

2 teaspoons (10g) fine sea salt

Fine salt dissolves easily; if using kosher, increase to 1 tablespoon.

1 1/2 cups (360ml) lukewarm water (about 105°F/40°C)

Water that's too hot kills the yeast; too cold slows it down. Use a thermometer if unsure.

4 tablespoons (60ml) extra-virgin olive oil, divided

Use good-quality olive oil for flavor. For a milder taste, use a light olive oil.

2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)

Fresh rosemary adds fragrant aroma; dried works in a pinch – use half the amount.

1 teaspoon flaky sea salt (like Maldon), for topping

Flaky salt provides bursts of salinity; regular sea salt is fine if crushed lightly.

Tips & Tricks

Use a kitchen scale for accuracy

Measuring flour by weight ensures consistent results.

Don't skip the resting time

It allows the gluten to relax, making the dough easier to shape and giving a better texture.

• If you forget to take the dough out of the fridge, don't worry – just let it come to room temperature for 2 hours before baking.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, whisk together the flour, instant yeast, and salt. Add the lukewarm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.

2. Rest and Stretch

Cover the bowl with plastic wrap or a damp towel and let rest for 10 minutes. Then, perform a series of stretch-and-folds: grab one side of the dough, stretch it up and over the center, repeat on all four sides. Cover and rest another 10 minutes. Repeat this folding process 2 more times (total 3 sets).

3. First Rise

Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. This slow cold ferment develops flavor and creates a light, airy texture.

4. Prepare the Pan

After the dough has rested, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Use your fingers to spread the oil evenly over the bottom and sides. Gently transfer the cold dough to the pan and turn it to coat with oil.

5. Dimple the Dough

Let the dough come to room temperature for 1-2 hours. Then, using oiled fingers, press gently into the dough to create dimples all over, stretching it to fill the pan. If it resists, let it rest 10 minutes and continue.

6. Second Rise

Cover the pan with a damp towel and let the dough rise in a warm spot for 1-2 hours, until it's puffy and almost doubled in height.

7. Preheat and Top

Preheat your oven to 425°F (220°C). Drizzle the focaccia with a little more olive oil, then sprinkle with fresh rosemary and flaky sea salt. Press the herbs gently into the dough.

8. Bake to Golden

Bake for 25-30 minutes, until the top is golden brown and the edges are bubbling and crisp. If you have an instant-read thermometer, the internal temperature should read 200°F (93°C).

9. Cool and Serve

Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack. Serve warm or at room temperature, cut into squares or slices.

Delicious Variations

Tomato & Basil Focaccia

Press halved cherry tomatoes into the dough before baking and scatter fresh basil leaves on top after baking.

Olive & Onion Focaccia

Add sliced Kalamata olives and caramelized red onions as a topping before the second rise.

Cheese & Garlic Focaccia

Sprinkle shredded Parmesan and minced garlic over the dimpled dough along with rosemary.

How to Store Homemade Focaccia Bread

Frequently Asked Questions

I hope you enjoy making this focaccia as much as I do! It's a beautiful bread that brings people together. If you try it, I'd love to hear how it turned out – share your photos and tag me. Happy baking, and remember: even imperfect bread is still delicious. With love, Aisha

Homemade Focaccia Bread

Homemade Focaccia Bread with a crisp crust and soft, airy interior, topped with rosemary and sea salt. Simple and rewarding.

★★★★½ 4.8 (236 ratings)

15 minPrep time30 minCook time12Servings285 kcalCalories

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🧂 Ingredients

• 4 cups (500g) all-purpose flour, plus more for dusting
• 2 teaspoons (6g) instant yeast (or 1 packet active dry yeast)
• 2 teaspoons (10g) fine sea salt
• 1 1/2 cups (360ml) lukewarm water (about 105°F/40°C)
• 4 tablespoons (60ml) extra-virgin olive oil, divided
• 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
• 1 teaspoon flaky sea salt (like Maldon), for topping

📋 Instructions

1. 1Mix the Dough — In a large bowl, whisk together the flour, instant yeast, and salt. Add the lukewarm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
2. 2Rest and Stretch — Cover the bowl with plastic wrap or a damp towel and let rest for 10 minutes. Then, perform a series of stretch-and-folds: grab one side of the dough, stretch it up and over the center, repeat on all four sides. Cover and rest another 10 minutes. Repeat this folding process 2 more times (total 3 sets).
3. 3First Rise — Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. This slow cold ferment develops flavor and creates a light, airy texture.
4. 4Prepare the Pan — After the dough has rested, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Use your fingers to spread the oil evenly over the bottom and sides. Gently transfer the cold dough to the pan and turn it to coat with oil.
5. 5Dimple the Dough — Let the dough come to room temperature for 1-2 hours. Then, using oiled fingers, press gently into the dough to create dimples all over, stretching it to fill the pan. If it resists, let it rest 10 minutes and continue.
6. 6Second Rise — Cover the pan with a damp towel and let the dough rise in a warm spot for 1-2 hours, until it's puffy and almost doubled in height.
7. 7Preheat and Top — Preheat your oven to 425°F (220°C). Drizzle the focaccia with a little more olive oil, then sprinkle with fresh rosemary and flaky sea salt. Press the herbs gently into the dough.
8. 8Bake to Golden — Bake for 25-30 minutes, until the top is golden brown and the edges are bubbling and crisp. If you have an instant-read thermometer, the internal temperature should read 200°F (93°C).
9. 9Cool and Serve — Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack. Serve warm or at room temperature, cut into squares or slices.

👨‍🍳 Chef's Note: For an extra flavor boost, you can infuse the olive oil with garlic or herbs before using it in the dough and on top.

Servings: 12

Cuisine: Italian

Course: Bread

Nutrition (per serving): 285 kcal · 7g protein · 48g carbs · 7g fat

Written by Aisha Khan
Aisha writes about mindful parenting and child development, drawing from her experiences raising three kids. She offers gentle, realistic advice for everyday challenges.