Easy Homemade Focaccia Bread Recipe

Make a soft, olive oil–kissed focaccia at home with a straightforward method that fits weeknight cooking and weekend baking alike; if you’re short on time, compare this approach with other quick loaves like 20-minute homemade bread for fast-bake ideas.

Ingredients and measurements

Use simple pantry staples and precise measurements for consistent results: 4 cups (500 g) all-purpose flour, 1 1/2 cups (360 ml) warm water, 2 teaspoons instant yeast, 2 teaspoons salt, 1/4 cup (60 ml) extra-virgin olive oil plus more for the pan, and coarse sea salt for finishing. Measure flour by spooning into the cup and leveling or weigh for best accuracy.

Mixing and first rise

Combine flour, yeast, and salt in a large bowl, add warm water and 1/4 cup olive oil, then stir until a wet, shaggy dough forms. Cover the bowl and let it rise at room temperature until doubled, about 1 to 1.5 hours; this bulk fermentation builds the airy crumb that defines the bread.

Shaping, dimpling, and baking

Transfer the risen dough to an oiled sheet pan; gently press it to an even thickness without knocking out all the gas. Use your fingertips to dimple the surface, drizzle a little more olive oil across the top, sprinkle coarse salt and any herbs, then let it rest 20–30 minutes before baking. Bake at 425°F (220°C) for 18–25 minutes until golden and crisp on the edges.

Toppings and serving suggestions

Keep toppings simple and complementary: rosemary and flaky salt, thinly sliced onions, cherry tomatoes, or a light smear of garlic-infused oil. Serve warm with salads or pasta; this bread pairs particularly well with simple tomato sauces and easy skillet meals—try pairing it with ideas from 10 easy one-pan gnocchi recipes for weeknight menus.

Timing, storage, and reheating

For best texture, eat within 24 hours or store cooled focaccia in a sealed container at room temperature for up to 2 days. To refresh, reheat slices in a 375°F oven for 5–7 minutes or toast in a skillet with a little olive oil to restore crispness and warmth.

Troubleshooting common issues

If the crumb is dense, check yeast freshness and that the dough doubled during the first rise; extend proofing in a slightly warmer spot if needed. If the top browns too quickly, tent loosely with foil in the final minutes. If hands or countertops are sticky afterward, a gentle home scrub can remove oils—see a simple option at 5 easy Christmas sugar scrub recipes for a quick remedy.

Conclusion

For a no-knead shortcut and an alternative shaping method, see Ridiculously Easy Focaccia Bread (No Kneading Required!) for inspiration. For another clear, step-by-step technique to compare final textures and timing, check Easy Focaccia Bread – Simply Delicious Food.