The Easy Focaccia Bread Recipe Everyone’s Secretly Bragging About (But You Can Make Tonight)

If you think bakery-level focaccia requires a wood-fired oven and a decade of practice, good news: it doesn’t. You need a bowl, a pan, and 90 minutes of your life you weren’t using anyway. This easy focaccia bread recipe gives you a crisp, golden crust, a pillowy interior, and those signature dimples that drink olive oil like it’s happy hour.

It’s the kind of bread that makes people ask for your “grandma’s recipe,” and you can just nod mysteriously. Make it once, and suddenly you’re the friend who “just whips up bread.”

What Makes This Special

This focaccia plays both sides: fast enough for a weeknight, luxurious enough for company. High-hydration dough delivers big bubbles and a light crumb without complicated shaping.

The generous olive oil creates an audibly crisp crust with a tender, buttery bite. And the method is forgiving—no stand mixer flex required, just a spoon and your hands.

It’s also endlessly customizable. Keep it classic with flaky salt and rosemary, or go rogue with garlic confit, cherry tomatoes, or even chili honey.

You get bakery vibes with zero gatekeeping. That’s the move.

What Goes Into This Recipe – Ingredients

3 1/4 cups (400 g) bread flour (all-purpose works in a pinch)
1 1/2 cups (360 ml) warm water (about 100–105°F; warm, not hot)
2 teaspoons instant or rapid-rise yeast (or 2 1/4 tsp active dry; see note)
2 teaspoons fine sea salt
1/4 cup (60 ml) extra-virgin olive oil for the dough
3 tablespoons extra-virgin olive oil for the pan and topping
Flaky sea salt for finishing
Optional toppings: fresh rosemary, thin-sliced red onion, cherry tomatoes, olives, garlic, crushed red pepper

Note: If using active dry yeast, bloom it in the warm water with a pinch of sugar for 5–10 minutes until foamy before mixing.

Cooking Instructions

Mix the dough. In a large bowl, whisk flour, instant yeast, and salt. Add warm water and 1/4 cup olive oil.Stir with a spoon until a shaggy, sticky dough forms. No perfect kneading—just combine well.
Quick rest. Cover the bowl and let the dough sit for 10 minutes. This relaxes the gluten and makes the next step easier.Science, but chill.
Fold for structure. With wet fingers, perform 3–4 stretch-and-folds: grab an edge, stretch it up and over to the center; rotate the bowl and repeat. Do this around the dough. Rest 5 minutes, then repeat once more.
First rise (bulk fermentation). Cover and let rise at warm room temp until doubled, 45–60 minutes.If your kitchen is chilly, give it up to 90 minutes.
Prep the pan. Generously oil a 9×13-inch pan (or two 8–9-inch round pans) with 1–2 tablespoons olive oil. You want a slippery slide, not a light mist.
Pan it. Gently scrape the dough into the pan. Oil your fingers and softly press it outward.If it springs back, let it rest 10 minutes and try again. Don’t force it; dough has feelings.
Second rise. Cover loosely and let the dough puff until slightly jiggly and airy, about 30–40 minutes.
Dimple and top. Heat oven to 450°F (232°C). Drizzle 1–2 tablespoons olive oil over the dough.With oiled fingers, press straight down to create deep dimples. Sprinkle flaky salt and your favorite toppings.
Bake. Bake 20–25 minutes until the top is golden and the edges are crisp. If using two smaller pans, start checking at 18 minutes.
Finish strong. While hot, brush or drizzle a final 1 tablespoon olive oil over the surface.Let cool 10 minutes in the pan, then transfer to a rack for max crispness.
Serve. Cut into squares or wedges. Dunk in olive oil, sandwich it, or just stand over the counter and “taste test” half the pan. We’ve all been there.

Preservation Guide

Room temperature: Wrap loosely in parchment or a clean towel and store in a bread bag or container for up to 2 days.Avoid airtight plastic unless you prefer a softer crust.
Reheating: Revive in a 350°F (175°C) oven for 6–8 minutes to re-crisp the edges. Toaster oven = MVP.
Freezing: Cool fully, slice, wrap tightly, and freeze up to 2 months. Reheat from frozen at 375°F (190°C) for 10–12 minutes.
Leftover glow-up: Pan-grill with a little olive oil for outrageous croutons, make breakfast sandwiches, or cube for panzanella.

Why This is Good for You

Olive oil brings heart-healthy fats and polyphenols, which is basically your excuse to drizzle generously.

The high-hydration dough means a lighter crumb that feels satisfying without brick-level density. Paired with veggies or lean proteins, it becomes a balanced, craveable meal component.

Also, there’s the sanity factor. Fresh bread at home is a mini win that resets your day.

If that’s not wellness, what is?

Avoid These Mistakes

Water too hot. Scalding water nukes yeast. Aim for warm bath water, not lava.
Skimping on oil. That crisp, luxurious crust? It needs oil in the dough and in the pan.Don’t be shy.
Rushing the rise. If it hasn’t doubled and looks sleepy, wait. Underproofed dough = dense bread and fewer bubbles.
Overloading toppings. Keep them light and evenly distributed so the dough can rise and bake evenly.
Baking too low. High heat sets the crust and locks in those airy pockets. 450°F is not a suggestion; it’s the move.

Recipe Variations

Rosemary + Sea Salt Classic: The OG. Fresh rosemary needles pressed into the dough, flaky salt on top.
Tomato Confit: Scatter halved cherry tomatoes and garlic confit.Finish with basil after baking.
Olive + Lemon Zest:</-strong> Briny olives with a whisper of lemon zest and thyme. Think antipasto meets bakery.
Caramelized Onion + Gruyère: Spread cooled caramelized onions and sprinkle cheese in the last 5–7 minutes of baking.
Everything Bagel Focaccia: Brush with a touch of water, add everything seasoning, and finish with cream cheese schmear on slices. Yes, really.
Spicy Honey Drizzle: Post-bake, drizzle hot honey and add crushed red pepper.Sweet heat, chef’s kiss.
Whole Wheat Twist: Swap 25–30% of the flour for whole wheat and add 1–2 tablespoons extra water.

FAQ

Can I make the dough ahead?

Yes. After mixing, cover and refrigerate up to 24 hours. It will rise slowly.

Bring to room temp for 30–45 minutes, then pan, proof, dimple, and bake. Flavor gets deeper with time—no downside.

Do I need a stand mixer?

Nope. A spoon and your hands are enough.

The dough is sticky by design; the stretch-and-fold technique builds gluten without intense kneading.

What if I only have all-purpose flour?

Use it. The crumb will be slightly softer and less chewy, but still fantastic. If it feels too loose, add 1–2 tablespoons extra flour.

My focaccia isn’t browning.

What now?

Verify oven temp with an oven thermometer (FYI, many ovens lie). Bake on a lower rack for the last 5 minutes to brown the bottom, or broil for 30–60 seconds—watch closely.

How do I keep the crust crispy?

Cool on a rack, avoid airtight containers, and reheat in the oven or skillet. Moisture is the enemy of crunch, IMO.

Can I make it gluten-free?

Use a high-quality 1:1 gluten-free baking blend and add 1 teaspoon xanthan gum if your blend lacks it.

The dough will be more batter-like; spread it with a spatula and proceed.

Salted or unsalted toppings?

Go easy if adding salty items like olives or cheese. Reduce the finishing salt slightly to keep flavors balanced.

In Conclusion

This easy focaccia bread recipe turns a handful of pantry basics into a bakery-level flex—crisp, golden, and gloriously soft inside. The method is approachable, the payoff is enormous, and the variations keep it fresh.

Make it once for dinner; make it twice for the compliments. Your only real problem will be explaining why there’s never any left over.