Easy Homemade Focaccia Bread Recipe

Focaccia: I coax simple pantry staples into an irresistible Italian classic. Bread flour, extra virgin olive oil, active dry yeast, a splash of lukewarm water, chopped rosemary and coarse sea salt come together to create a golden, olive-scented flatbread that always sparks curiosity and hungry questions at the table.

I can’t resist sharing this easy homemade Focaccia because it somehow makes my kitchen taste like a little Fiesta Italiana. With 500 g bread flour, about 350 ml lukewarm water, 7 g yeast and 2 tbsp extra virgin olive oil mixed into a simple dough, the hard part is waiting: about 2.5 hours mostly hands off for rising and just 25 minutes in the oven.

I press big dimples, brush with another 2 to 3 tbsp olive oil, scatter chopped fresh rosemary and a pinch of coarse sea salt and bake until the outside is crisp and the inside stays soft and pillowy. Sometimes I add 1 tsp sugar to wake the yeast, but its optional.

This is the kind of Pan Casero you’d buy at a panaderia y reposteria, the sort of Focaccia that slides right into entremeses or aperitivos. Try it once and you’ll bring it to potlucks, trust me, you wont regret it.

Why I Like this Recipe

– I love that it uses simple stuff like flour, yeast, olive oil and rosemary but still tastes like something from a real Italian bakery.
– I like that most of the time I’m just waiting while the dough rises so I can do other things, not stuck at the counter.
– I love the contrast of a crisp outside and a pillowy, airy inside, it just feels fancy but not hard.
– I like how forgiving it is, you can use instant yeast, do stretch and folds instead of kneading, and it still turns out great.

This focaccia is stupid easy and actually tastes like Italy. Most of the work is just waiting for the dough to rise so you can go do stuff, which I like. Use bread flour for a nicer chew and hot water around 95 to 105 F to wake up the yeast. If you got instant yeast just mix it in with the flour and skip the proofing, if you use active yeast mix it with a little sugar or honey and water till foamy. I usually oil the pan really well and press the dough in with oily fingers so it dont stick, then let it puff up again. Poke deep dimples with your fingertips, pour on extra olive oil, sprinkle rosemary and flaky salt, and bake hot till golden. Pro tip: a little extra oil on top after it comes out makes it taste richer, and eat it warm the same day for the best texture.

Ingredients

• Bread flour: Provides carbs and some protein, little fibre, makes structure for the loaf.
• Water: No calories, hydrates dough, helps yeast bloom, contributes to open soft crumb.
• Yeast: Ferments sugars, creates rise and flavor, adds small B vitamins, not sweet.
• Olive oil: Gives healthy monounsaturated fats, keeps crumb moist, adds rich golden crust.
• Rosemary: Fresh herb for aroma, contains antioxidants, no calories, slightly piney savory note.
• Salt: Enhances flavor, controls yeast activity, provides trace minerals, use sparingly for health.
• Sugar or honey: Optional, feeds yeast for quicker rise and adds tiny sweet note.

Ingredient Quantities

• 500 g (about 4 cups) bread flour, plus a little for dusting
• 350 ml (about 1 1/2 cups) lukewarm water (around 95 to 105°F / 35 to 40°C)
• 7 g (1 packet or 2 1/4 tsp) active dry yeast or instant yeast, either works
• 10 g (about 2 tsp) fine sea salt
• 2 tbsp (30 ml) extra virgin olive oil for the dough
• 2 to 3 tbsp (30 to 45 ml) extra virgin olive oil for the pan and to brush on top
• 1 tsp granulated sugar or honey (optional, helps the yeast)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• Coarse or flaky sea salt for sprinkling on top

How to Make this

1. If you’re using active dry yeast, stir 7 g yeast and 1 tsp sugar or honey into 350 ml lukewarm water (95 to 105 F / 35 to 40 C) and wait 5 to 10 minutes until foamy; if using instant yeast just mix it straight into the flour and skip the proofing step.

2. In a big bowl mix 500 g bread flour and 10 g fine sea salt, then make a well and pour in the yeasty water plus 2 tbsp extra virgin olive oil; stir with a wooden spoon until it forms a shaggy dough. Don’t worry if it looks rough, it’ll come together.

3. Turn the dough onto a lightly floured surface and knead 5 to 8 minutes until smooth and slightly elastic, or do a few sets of stretch and folds right in the bowl every 10 minutes for 30 minutes if you want an easier no-stick method.

4. Lightly oil a clean bowl with a little of the extra 2 to 3 tbsp olive oil, put the dough in, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to
1.5 hours depending on temp.

5. Generously oil a baking pan or rimmed sheet with 1 to 2 tbsp olive oil, then transfer the risen dough into the pan and press it gently to fit the pan size, leaving some thickness for an airy crumb. If dough resists, let it rest 10 minutes then continue.

6. Cover the pan and proof again for about 30 to 45 minutes until puffy but not blown out. Meanwhile preheat your oven to 220 C / 425 F so it’s hot when the focaccia goes in.

7. With oiled fingertips poke deep dimples all over the dough, drizzle or brush with the remaining olive oil, sprinkle 2 tbsp chopped fresh rosemary (or 1 tbsp dried) evenly, and finish with coarse or flaky sea salt to taste.

8. Bake in the preheated oven for 20 to 25 minutes until the top is golden and the edges are crisp. Rotate the pan halfway if your oven has hot spots.

9. Remove from oven, brush with a little more olive oil if you like, let cool in the pan 10 minutes, then transfer to a rack to cool slightly before slicing. Best eaten warm the same day.

Equipment Needed

1. Digital kitchen scale (for 500 g flour etc)
2. Measuring jug (at least 500 ml) and measuring spoons (tsp and tbsp)
3. Instant read thermometer (to check water 35 to 40 C)
4. Small bowl for proofing yeast (only if using active dry yeast)
5. Large mixing bowl
6. Wooden spoon (for initial stirring)
7. Clean work surface or pastry board and a bench scraper or sturdy spatula (for turning and kneading)
8. Clean bowl or the same mixing bowl lightly oiled for the first rise
9. Plastic wrap or a clean damp towel (to cover the dough)
10. Rimmed baking sheet or rectangular baking pan (about 9 x 13 in / 23 x 33 cm)
11. Pastry brush or just use oiled fingertips to brush/drizzle olive oil
12. Chef knife and cutting board (for chopping rosemary)
13. Oven (preheat to 220 C) plus oven mitts
14. Cooling rack and a spatula or tongs to transfer the focaccia
15. Kitchen timer or phone timer

That’s it.

FAQ

Easy Homemade Focaccia Bread Recipe Substitutions and Variations

• Bread flour: use all-purpose flour at the same weight (500 g) but add 1 to 2 tbsp vital wheat gluten if you want the usual chew; or swap up to 25% with whole wheat (replace about 125 g) for a nuttier, denser loaf, just add ~20 ml extra water since whole wheat drinks more.
• Water: use warm milk or unsweetened plant milk (same temp and volume) for a softer crumb and browner crust; or try beer (same volume) for a yeasty, slightly malty flavor.
• Yeast: instant yeast can replace active dry 1:1 (7 g) and you can mix it straight into the flour; fresh/compressed yeast needs about 3 times the weight so ~21 g; or use 150 to 200 g of active sourdough starter instead but expect much longer rises and tweak water/flour a bit.
• Extra virgin olive oil: any neutral oil like avocado, canola or grapeseed works 1:1; for richer flavor use melted butter (same amount) or garlic-infused oil to brush the top for extra oomph.
• Fresh rosemary: swap with fresh thyme or oregano 1:1, or use 1 tbsp dried herbs if you’re out of fresh (dried is more concentrated so use less); lemon zest or flaky sea salt with crushed garlic also make a nice topping instead.

Pro Tips

– Use a scale and trust the feel not the numbers. Bread flour soaks more water than all purpose so if the dough feels too dry add a tablespoon or two of water, too sticky dust a little flour. You want a tacky dough that still pulls away from the bowl, not a gooey mess.

– Do stretch and folds instead of pounding the dough. Fold gently every ten minutes for three to four rounds and you get a strong, airy crumb without killing the bubbles. If the dough fights you, let it rest 10 minutes then try again, dont force it.

– Keep some oil and rosemary mixed together to dot into the dimples. That little oil-herb pocket keeps the rosemary from burning and gives you those glossy flavored pockets on top. Also save a spoonful of oil to brush on right out of the oven for an irresistible sheen.

– Don’t rush the second proof. Let the dough get puffy not flat. If you bake before it’s bubbly the crumb will be dense. After baking, wait about ten minutes in the pan before slicing so the steam settles, then warm slices will be best the same day.