Focaccia

Focaccia: A Fluffy, Flavorful Flatbread You’ll Want to Make on Repeat

There’s something undeniably magical about homemade focaccia. It’s crisp on the outside, pillowy on the inside, and endlessly customizable. Whether you keep it classic with rosemary and olive oil or dress it up with toppings, this simple flatbread brings a big flavor with very little fuss.

Why You’ll Love This Focaccia

This focaccia is all about that contrast—crispy golden edges and a soft, airy crumb inside. The olive oil gives it rich flavor and moisture, while the long rise develops the best texture. It’s the perfect starter bread for beginners and a reliable crowd-pleaser for seasoned bakers. Plus, it’s a blank canvas for creativity—herbs, roasted garlic, tomatoes, or even a little sea salt magic on top.

Fun Flavor Variations for Your Focaccia

Why settle for plain when you can get creative with different flavor combinations:

• Garlic & Herb Focaccia: Add minced garlic, rosemary, and thyme to the dough and finish with a sprinkle of flaky salt.

• Tomato & Basil Focaccia: Press halved cherry tomatoes and torn basil into the dough before baking.

• Onion & Olive Focaccia: Thinly slice red onion and scatter black olives across the top for a savory Mediterranean twist.

• Spicy Chili Oil Focaccia: Swirl chili oil over the dough for a warm, spicy bite.

• Everything Bagel Focaccia: Sprinkle everything bagel seasoning before baking for a flavor-packed crunch.

Serving Ideas for Your Focaccia

This Focaccia is incredibly versatile and can be used in various ways:

• With Soups & Stews: Perfect for dunking into tomato soup, lentil stew, or creamy chowders.

• As a Sandwich Base: Slice in half and stuff with your favorite veggies, hummus, or plant-based deli slices.

• Snack or Appetizer Board: Cut into squares and serve with olive oil, balsamic vinegar, and olives.

• Brunch Vibes: Serve warm alongside a tofu scramble or a colorful salad.

• Pizza-Style: Top with vegan mozzarella, marinara, and your go-to toppings for a quick focaccia pizza.

Tips for the Best Focaccia

For the best results, follow these simple tips to perfect your Focaccia every time:

• Use High-Quality Olive Oil: It makes a big difference in both flavor and texture—don’t skimp!

• Let It Rise Fully: The dough should double during the bulk rise and again in the pan—don’t rush it.

• Dimple with Purpose: Press your fingers deep into the dough before baking to create those signature craters that hold the oil and toppings.

• Generous Oil in the Pan: Don’t be shy—focaccia needs plenty of oil to get that golden, crisp crust.

• Bake Until Golden: You want deep, golden brown edges for maximum flavor and crunch.

The Final Bite

This focaccia is everything you want in a homemade bread—easy, forgiving, and outrageously good. Whether you’re serving it with dinner, turning it into sandwiches, or just snacking straight from the pan, it brings bold, simple joy to any table. Leave a comment below to share your experience and any tips you may have for making this Focaccia even more delicious!

Print Recipe

Focaccia

This easy homemade focaccia is crisp, airy, and packed with flavor from olive oil and herbs—perfect as a side, snack, or sandwich base with endless topping variations!

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting Time15 hours hrs

Total Time16 hours hrs

Course: Bread

Cuisine: Italian

Keyword: Artisanal, Baking, Bread

Servings: 1 9 x 13 Inch Loaf

Equipment

• Mixing Bowl
• 9 x 13 Inch Pan

Ingredients

• 2 cups Warm Water 90℉ to 100℉
• 2 tsp Yeast
• 4 cups All-Purpose Flour or Bread Flour
• 2 tsp Sea Salt
• 4 tbsp Olive Oil Divided
• 1 to 2 tsp Fresh Rosemary Leaves
• 1 tsp Flakey Sea Salt

Instructions

• Warm your water to 90℉ to 100℉ and add your yeast and mix. Set aside and let set for 5 to 10 minutes for the yeast to get bubbly and activate. If after 5 minutes there are no bubbles, your yeast is likely no longer active. Start over with new yeast.
• While the yeast is activating, in a large bowl, whisk together the flour and salt. Then after 5 to 10 minutes, add the water and yeast mixture.. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
• Rub the surface of the dough lightly with olive oil. Add the dough to a bowl and 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. It is important the dough really be covered with olive oil or else it might stick to your cover. If you are using a towel, secure it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil and do not create a close to airtight cover you risk the dough drying out and forming a crust over the top layer.
• If you do not have 12 hours, you can place the bowl on the counter or in a warm space for 3 to 4 hours and then move forward with baking.
• Line a 9 × 13 inch pan (see notes above) with parchment paper, or a silicone baking make, or grease with vegan butter or coat with nonstick cooking spray.
• Pour 2 tbsp of olive oil into the center of your 9 × 13 inch pan. Using two forks, or your hands, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
• Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen.
• Set a rack in the middle of the oven and preheat it to 425°F. Pour 2 tbsp of oil over your dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the rosemary and flakey sea salt over the dough.
• Place the pan in the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving. If you are halving it to make a sandwich, let the bread cool completely before cutting it.
• When the Focaccia has completely cooled, transfer it to a bread bag or paper bag and store it at room temperature for up to 3 days. You can freeze it for up to 3 months. To reheat it, place it in the oven at 350ºF for 15 minutes. This will help to revive the crust and make a great eating experience!