How to Make Authentic Focaccia Bread

Introduction

Focaccia is an iconic Italian flatbread known for its pillowy texture, golden crust, and rich aroma of extra virgin olive oil and fresh herbs. Originating from Liguria, Italy, this traditional yeast bread has become beloved worldwide for its irresistible flavor and versatility—whether torn warm from the oven or sliced for sandwiches and appetizers. What makes this focaccia recipe special is its foolproof method: you’ll achieve a soft, airy crumb and beautifully crisped surface with minimal kneading and simple, everyday ingredients. Whether you’re a seasoned baker or a beginner, homemade focaccia brings the magic of authentic Italian bread right to your kitchen.

Ingredients for Focaccia

If you’re wondering what you need for focaccia, gather these classic focaccia ingredients below. Each ingredient plays a crucial role in developing the bread’s texture and flavor. Feel free to mix and match toppings for your favorite finish!

• Flour:
  • 500 g bread flour, all-purpose flour, or Italian 00 flour for an extra-silky crumb
• Yeast: 7 g (1 packet) active dry yeast or instant yeast
• Warm water: 350–375 ml (just warm to the touch, about 40°C)
• Extra virgin olive oil: 60 ml (plus more for drizzling); try Gustus Organic Extra Virgin Olive Oil
• Fine sea salt: 10 g (about 2 tsp; plus more for topping)
• Sugar or honey (optional): 1 tsp, to help activate yeast
• Toppings (use any, or experiment!):
  • Fresh rosemary sprigs
  • Flaky sea salt
  • Cherry tomatoes (halved)
  • Green olives or black olives
  • Thinly sliced onions

Step-by-Step Focaccia Recipe

1. Mix the dough
   In a large bowl, whisk together flour and fine sea salt. In a separate jug, dissolve yeast (and sugar or honey, if using) in warm water; let sit for 5-10 minutes until slightly frothy. Pour the yeast mixture and 2 tbsp olive oil into the flour. Stir using a spatula or your hands until a shaggy, sticky dough forms.
2. Knead and let the dough rise
   Lightly oil your hands and knead the dough in the bowl or on a clean surface for 3–5 minutes, just until smooth. The dough will be soft and a bit sticky—this hydration gives focaccia its airy crumb. Place the dough back in the bowl, drizzle with 1 tbsp olive oil, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
3. Prep the pan and shape the dough
   Generously oil a 23×33 cm (9×13-inch) pan or lined baking tray with 2 tbsp extra virgin olive oil. Gently transfer the risen dough to the pan, handling carefully to keep its airy structure. Stretch the dough with your fingers until it evenly fills the pan. Cover loosely and let rise a second time at room temperature for 30–45 minutes, until slightly puffed.
4. Dimple and top the dough
   Preheat your oven to 220°C (428°F), conventional setting. Drizzle more olive oil over the surface. With oiled fingers, press deep dimples all over the dough—this classic “dimple” effect helps create focaccia’s signature texture and trap flavor pockets. Sprinkle with flaky sea salt, arrange rosemary sprigs, tomato halves, olives (green olives or black olives), or sliced onions as desired.
5. Bake
   Place the pan on the middle rack and bake for 20–25 minutes, rotating once, until the focaccia is golden brown on top, with a crisp crust and a hollow sound when tapped underneath. If needed, broil briefly for extra color, but keep an eye to prevent burning.
6. Cool and serve
   Remove from the oven and let your focaccia cool for 10–15 minutes before slicing. Enjoy warm, drizzled with a bit more olive oil, or let cool completely for sandwiches and sides.

Tips for Perfect Focaccia

• Hydration is key: Stickier dough (more water) equals airier focaccia. Don’t add extra flour, even if the dough is very soft.
• Lots of good olive oil: For authentic flavor, be generous with extra virgin olive oil on both pan and dough.
• Let it proof well: Longer, slow rises result in a lighter crumb. Use a warm spot, or refrigerate overnight for deeper flavor.
• Don’t overbake: Bake until just golden, then cool slightly to avoid a dry crumb.
• Dimpling matters: Press in deep, random dimples to trap oil, toppings, and flavor.
• Use parchment paper in the pan for easy removal if you’re worried about sticking.

Focaccia Variations & Substitutions

• Flour swaps: Substitute up to 50% with whole wheat flour for a rustic twist, or use certified gluten-free bread flour for a gluten-free focaccia (add xanthan gum if your blend lacks it).
• Vegan version: Focaccia is naturally vegan if you omit honey and ensure toppings are plant-based.
• Regional toppings: Try sliced onions (“focaccia di Recco”), cherry tomatoes (“focaccia barese”), sun-dried tomatoes, roasted garlic, or a sprinkle of pecorino or Parmesan cheese (for non-vegan).
• Herb swaps: Use oregano, thyme, basil, or a mix of fresh herbs for new flavor profiles.
• Infused oils: Replace some olive oil with chili- or garlic-infused oil for extra punch.
• Olive choices: Green or black olives work beautifully—try D’Amico Pitted Green Olives or Bio Gustiamo Black Olives.

Storage, Reheating & Freezing Focaccia

• At room temperature: Keep cooled focaccia in an airtight bag or container for up to 2 days. For best freshness, enjoy within 24 hours.
• In the refrigerator: Store for up to 4 days in a sealed container; bring to room temp or reheat before serving to restore softness.
• To reheat: Wrap focaccia in foil and warm in a 180°C (350°F) oven for 7–10 minutes, or toast slices in a pan to revive the crust. Avoid microwaving, which makes bread chewy.
• Freezing: Let focaccia cool completely, then wrap whole or in slices in plastic and foil. Freeze for up to 2 months. Thaw at room temperature, then reheat gently as above.

Focaccia FAQs & Troubleshooting

What is focaccia bread?

Focaccia is a traditional Italian flatbread baked with olive oil and various toppings. It’s prized for its airy, chewy crumb, golden crust, and versatility—from appetizers to sandwiches.

How do you get a light and airy focaccia?

A high water-to-flour ratio (hydration), proper kneading, and long, gentle rises are essential. Never add too much flour; the dough should stay soft and a bit sticky for the best results.

What’s the best flour for focaccia?

Bread flour, all-purpose flour, or Italian 00 flour all work well. 00 flour creates an especially tender crumb.

Can I make focaccia without yeast?

Traditional focaccia is a yeast bread. For a quick, no-yeast version, try substituting with baking powder and increasing hydration, but expect a denser, less authentic result.

How do I keep focaccia soft?

Don’t overbake, use ample olive oil, and store sliced bread in an airtight container. Reheat before eating for best texture.

Can focaccia be made in advance?

Yes! You can prepare focaccia dough and let it rise slowly overnight in the fridge. Bake fresh before serving for the best flavor and texture.

What toppings can I use on focaccia?

Classic toppings include fresh rosemary, olives (green or black), cherry tomatoes, onions, flakes of sea salt, sun-dried tomatoes, garlic, and cheese.

How do I prevent focaccia from sticking to the pan?

Generously oil your baking pan (or use parchment paper with oil). This ensures a crispy, golden crust and an easy release.

Is focaccia vegan?

Yes! Focaccia is typically vegan—made with flour, water, yeast, salt, and olive oil. Just use sugar instead of honey and select plant-based toppings.

Why is my focaccia dense or not rising?

This is usually due to expired or inactive yeast, cold dough, or not allowing enough time for proofing. Use warm water to activate yeast, and always proof the dough until doubled in size.

Serving Suggestions

• With olive oil dips: Serve slices with small bowls of extra virgin olive oil, balsamic vinegar, or pesto.
• As a side: Pair focaccia with classic Italian soups (like minestrone), fresh salads, or Mediterranean mezze.
• For sandwiches: Slice horizontally and fill with grilled vegetables, cheese, cured meats, or roasted chicken for a delicious panini or sandwich.
• Appetizer board: Cube and serve with olives, cheeses, and dips for a beautiful starter spread.

Ready to bake the best authentic Italian focaccia? With this easy, time-tested recipe and expert tips, you’ll enjoy golden, aromatic bread whenever inspiration strikes. Buon appetito!