Our easy homemade Focaccia recipe is so authentic tasting, with a golden and crispy exterior, delicious flavor, and fluffy and chewy inside. It's the easiest no-knead recipe that anyone can make!
This Focaccia recipe transports me right back to Italy.
This Focaccia recipe transports me right back to Italy.My whole family became obsessed with focaccia bread over the course of several vacations to different Italian cities; but in the Liguria region is where we truly fell in love (no surprise!). After countless tests in my Spanish kitchen I'm so excited to share this recipe with you! ANYONE can make focaccia from scratch and I love that there's no special equipment needed; just a good quality metal 9×13-inch baking pan.
Don't skip the overnight cold fermentation because it's what gives the dough the best flavor and texture.
And if you love making bread recipes try my Chocolate Babka, Pita Bread, English Muffins, or No Knead Artisan Bread.
How to make Focaccia:
Make Dough: Using a food scale, weigh flour into a large mixing bowl then stir in salt, sugar, and yeast. Add olive oil and water a little at a time while stirring with a dough hook or silicone spoon until well combined. Cover bowl and set aside for 15 minutes.
Stretch and Fold: Place a small bowl of water next to the mixing bowl. Dip your fingers in the water (so the dough doesn't stick to them) then lift an outer section of the dough, pulling up towards the ceiling then folding and pressing into the center of the dough. Repeat this motion, grabbing a new section of dough each time and moving around the dough until all sides have been pulled up and pressed to the center. Cover with a dry kitchen towel and let it rest for 15 minutes. Repeat this stretch and fold process 3 more times (over the next 45 minutes) to help strengthen the gluten.
Overnight cold fermentation: After the 4th stretch and fold, cover the bowl with a lid or greased plastic wrap and refrigerate overnight (or at least 8 hours).
Rise: Coat the bottom of a 9×13’’ metal pan with 1 ½ tablespoons of extra virgin olive oil. Remove dough from fridge and gently scoop into the pan. Gently stretch it to the size and shape of the pan (it doesn’t need to fit the corners perfectly), careful not to handle it too much. Cover pan with a dry kitchen towel and rest at room temp for 2 ½ to 4 hours.
Dimple Dough: Preheat oven to 475 degrees F (245 C). Coat your fingers in olive oil. Starting at the short end of the pan nearest you, line hands side-by side and press three (pointer, middle and ring) fingertips gently into the dough until they reach the bottom of the pan, creating dimples throughout the top of the dough. Move dough one side of the pan and then the other.
Add Toppings and Bake: Drizzle 1 ½ Tablespoons olive oil evenly over the dough; Sprinkle with flakey sea salt (and rosemary, if desired). Bake focaccia for 20 minutes, until golden. Remove from the oven and transfer to a wire cooling rack before enjoying.
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Recipe
Focaccia
Ingredients
- 4 3/4 cups bread flour (576g)
- 2 1/2 teaspoons kosher salt (14g)
- 1 1/2 teaspoons granulated sugar or honey (8g)
- 2 teaspoons instant yeast (5g)
- 2 cups warm water (454g), (90°F to 110°F)
- 2 1/2 Tablespoons extra-virgin olive oil (30g), plus more for pan and topping
For Topping on Dough:
- extra virgin olive oil
- flaky sea salt*
- fresh rosemary sprigs , coarsely chopped (optional)
Instructions
- Make Dough: Use a scale to measure/weigh flour into a large mixing bowl. Add salt, sugar, and yeast then stir. Add olive oil and water a little at a time while stirring with a dough hook or silicone spoon until well combined. Cover bowl and set it aside for 15 minutes.4 ¾ cups bread flour, 2 ½ teaspoons kosher salt, 1 ½ teaspoons granulated sugar or honey, 2 teaspoons instant yeast, 2 ½ Tablespoons extra-virgin olive oil, 2 cups warm water
- Stretch and Fold: Place a small bowl of water next to the mixing bowl. Dip your fingers in the water (to keep dough from sticking to them) and lift an outer section of the dough, pulling up towards the ceiling, and folding and pressing into the center of the dough. Repeat this motion, grabbing a new section of dough each time, moving around the dough until all side have been pulled up and pressed into the center. Cover bowl with a dry kitchen towel and allow dough to rest for 15 minutes.
- Repeat this same stretch and fold 3 additional times over the next 45 minutes (this will help strengthen the gluten).
- Refrigerate overnight: After the 4th stretch and fold, cover the bowl with a lid of greased plastic wrap and refrigerate overnight (or at least 8 hours). This cold fermentation is essential for flavor and texture.
- Add Dough to Pan: Coat the bottom of a 9×13’’ metal pan with 1 ½ tablespoons of olive oil. Remove dough from fridge and gently transfer to the pan. Gently stretch it to the size and shape of the pan, (it doesn’t need to fit the corners perfectly), careful not to handle it too much.
- Rise at Room Temp: Cover pan with a dry kitchen towel and allow dough to rest at room temperature and rise for 2 ½ to 4 hours. (It should look puffy and have expanded/risen to fill most of the pan. This step will take more or less time depending on your climate and how warm your kitchen is).
- Dimple Dough: Preheat oven to 475 degrees F (245 C). Coat your fingers in olive oil. Starting at the short end of the pan nearest you, line hands side-by side and press three (pointer, middle and ring) fingertips gently into the dough until they reach the bottom of the pan, creating dimples throughout the top of the dough. Dimple down one side of the pan and then the other.
- Topping: Drizzle 1 ½ Tablespoons olive oil evenly over the dough; Sprinkle with flakey sea salt (and rosemary, if desired).extra virgin olive oil, flaky sea salt*, fresh rosemary sprigs
- Bake focaccia for 20 minutes, until golden. Remove from oven and transfer to a wire cooling rack.
Notes
A metal pan is essential to get the right texture for focaccia. I love this one! Topping Variations:
- Cherry Tomatoes and Basil (add basil after baking)
- Caramelized Onions and Thyme (add before baking)
- Garlic, Parmesan, and Chives (add before baking)
- Blue Cheese, Pear Slices, and Chopped Walnuts (all added after baking)
- Figs, Honey, and Goat Cheese (all added after baking)
Nutrition
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Can this be made with gluten-free bread flour
You can try it with gluten-free bread flour, but results may vary—it won’t be quite as chewy or airy. Worth a shot though if you’re GF!
YUM! This bread is to die for! It’s so easy to prep. The flavor is incredible. The outer crust is nice and crisp with a delicious flavor. My picky kids all loved it. 10/10 would recommend!
Would this work with 2 teaspoons sourdough starter in place of the 2 teaspoons of instant yeast? Thanks!
You can use sourdough starter instead of instant yeast, but 2 teaspoons won’t be enough. Use 100g sourdough starter. Reduce the flour by 50g. Reduce the water by 50g. Skip the yeast entirely
You’ll also need longer rise times — plan on bulk fermenting at room temp for 4–6 hours (or until puffy), and then still do the overnight cold fermentation. From there, continue as directed.
Can this be made with whole wheat flour
Yes, you can use whole wheat flour—but it will change the texture a bit. The focaccia will be denser and more hearty, and may not rise quite as high. For best results, try replacing just half of the bread flour with whole wheat. You may also need to add a little more water (start with 1–2 tablespoons) since whole wheat absorbs more liquid.
Can it be made in a 10×15 pan (for a thinner Foccacia)? Looks like a great recipe as all of yours are! Thanks.
Yes, you can use a 10×15 pan for thinner focaccia. It will bake a bit faster, so start checking around 15–17 minutes.