Golden, crisp on the outside, soft and airy on the inside easy focaccia is the ultimate homemade bread for beginners and pros alike! Whether you’re making it for the first time or looking for a no-fuss, no-knead recipe, this guide will walk you through everything you need to know.
Table of Contents
What Is Focaccia?
Focaccia is a classic Italian flatbread known for having a crispy crust, soft crumb, and of course its signature dimples. Unlike other yeast breads, focaccia requires minimal effort, making it a great starting point for beginner bakers.
Why is it so easy to make? The recipe is forgiving, adaptable to many diets, and requires little to no kneading as some recipes even skip it altogether and rely solely on time and hydration to develop a light, airy texture.
Why Focaccia Is One of the Easiest Breads to Make
- No fancy equipment needed: No stand mixer, no bread machine , just a mixing bowl and your hands!
- No-knead options available: Some of the best recipes involve just mixing, resting, and baking.
- Long fermentation means better flavor: You can let the dough rest overnight in the fridge for deeper flavor, or make a quick version in just a few hours.
- Beginner-friendly: Even if your dough turns out sticky, the result will still turn out crispy, chewy, and delicious.
The Science Behind Perfect Focaccia
Nailing the Dough: Hydration & Gluten Development
The secret to irresistibly light and airy focaccia? It all comes down to hydration. Unlike denser breads, focaccia dough has a higher water-to-flour ratio, which creates that signature soft, open crumb.
When flour meets water, gluten begins to develop the key to bread’s structure. But here’s the good news: you don’t need to knead endlessly! Instead of working the dough to death, focaccia relies on time and fermentation to naturally build strength and elasticity. That’s why it’s such a beginner-friendly bread.
For the best results:
✔ Aim for 65-75% hydration (for every 100g of flour, use 65-75g of water).
✔ Let the dough rest for several hours this allows gluten to develop on its own.
✔ Skip the aggressive mixing. A few simple folds will do the trick!
Olive Oil: The Game-Changer
What makes focaccia different from other breads? Olive oil lots of it. It’s not just for flavor; it plays a crucial role in the bread’s texture, too.
Here’s why olive oil is essential:
- Prevents sticking: A generous coating ensures a golden, crispy base.
- Locks in moisture: It keeps the inside soft, tender, and perfectly chewy.
- Boosts flavor: High-quality extra virgin olive oil can take your focaccia from basic to bakery-level delicious.
Don’t be afraid to be generous with olive oil. It’s what makes every bite buttery, crispy, and irresistible!
Why Proofing Time Matters for a Light and Airy Crumb
Patience is key! A long, slow rise helps achieve the signature fluffy texture. During proofing, yeast ferments the dough, creating air bubbles that result in a light, airy crumb.
Step-by-Step Instructions for No-Knead Easy Focaccia
Essential Ingredients for Making Easy Focaccia
- Flour : All-purpose flour works fine, but bread flour creates a chewier texture.
- Yeast : Either instant yeast or active dry yeast will work. Instant yeast requires no proofing, making the process even easier.
- Water : Hydration is key! More water means lighter, airier bread.
- Olive Oil : High quality extra virgin olive oil gives focaccia its rich, slightly fruity flavor.
- Salt : Essential for taste and gluten development. Flaky sea salt adds extra crunch on top.
- Optional toppings : Classic choices include rosemary, garlic, olives, or cherry tomatoes, but you can get creative!
Method
1. Mix the Dough
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Stir in the flour and salt using a spatula until no dry spots remain.
- Drizzle with 2 tbsp olive oil and gently mix. The dough will be sticky this is normal!
2. Let the Dough Rise
- Cover the bowl with a damp towel and let rise for 1 to 2 hours at room temperature.
- If you have time, refrigerate overnight for an even better texture and flavor.
3. Shape and Proof Again
- Generously oil a 9×13-inch baking pan.
- Transfer the dough to the pan and stretch it gently to fill the space.
- Let it rest for 30 minutes, allowing the dough to rise again.
4. Dimple and Bake
- Preheat the oven to 425°F (220°C).
- Using oiled fingertips, press deep dimples into the dough.
- Drizzle with olive oil, sprinkle with flaky sea salt and rosemary.
- Bake for 20-25 minutes, until golden and crispy.
5. Cool and Serve
- Let the focaccia cool for at least 10 minutes before slicing.
- Enjoy warm with a drizzle of extra olive oil or alongside your favorite meal!
Quick Variations
The recipe for Easy Focaccia is as versatile as it is simple! Both the overnight and the quick version yield amazing results, depending in how much time you want to invest and how far in advance you want to prepare your Focaccia.
Overnight Refrigerator Focaccia for Extra Flavor
If you want to make the dough well in advance, try refrigerating it overnight. This method of cold fermentation develops a deeper, richer flavor while simultaneously making the dough easier to handle.
How to make it:
- Mix the dough and let it rise for 1-2 hours at room temperature.
- Transfer it to the fridge for 12-48 hours.
- Let it warm up for 30 minutes before baking.
You’ll get a chewy, flavorful, and airy focaccia with less effort than you could have ever imagined!
Quick Focaccia (Ready in Under 2 Hours!)
If you’re short on time you can still make delicious focaccia without the long waiting time!
Simply follow these adjustments:
- Use warm water (about 110°F) to speed up yeast activation.
- Increase yeast to 2 ½ teaspoons for a quicker rise.
- Let the dough rise for 1 hour, then proof in the pan for 30 minutes.
This method is ready in about 2 hours, making it perfect for weeknight dinners!
Serve your favorite Focaccia alongside this delicious Salmon Caesar Salad!
Common Mistakes When Making Easy Focaccia
Even when making Easy Focaccia, there are a few things that can go awry, especially when it is your first time around. Here’s how to fix common focaccia baking mistakes:
- Dough too dense: You may not have proofed it long enough. Make sure the dough doubles in size before baking.
- Focaccia turned out dry: You may have baked it too long or used too little olive oil. Always brush extra olive oil before and after baking for a moist crumb.
- Not crispy enough: Ensure you’re baking at 425°F (220°C) and using a well-oiled pan. This helps create that crispy golden crust.
- Dough too sticky to handle: Resist the urge to add more flour! Just let it rise for longer and the gluten will develop naturally.
Alternative Toppings
Cheesy Focaccia : Mozzarella, Parmesan, and More
Try adding cheese to your focaccia to make it richer!
Mozzarella: Creates a gooey, stretchy bite.
Parmesan or Pecorino Romano: Adds a sharp, salty flavor.
Ricotta: Gives focaccia a creamy texture.
For best results, sprinkle cheese halfway through baking to avoid burning.
Vegetable Toppings
For a Mediterranean twist, top your Easy Focaccia with:
Cherry tomatoes: Burst with sweetness as they bake.
Black or green olives: Bring a briny, salty contrast.
Caramelized onions: Add deep, savory richness.
Sweet Variation with Honey and Cinnamon
Sweet focaccia actually is a thing! Try these toppings for a dessert-style version:
Honey and cinnamon: A warm, comforting combo.
Sliced apples or pears: Bake into the dough for a fruity twist.
Dark chocolate and sea salt: A perfect balance of sweet and savory.
Storing and Reheating
How to Keep Easy Focaccia Fresh for Longer
Room Temperature (Best for Short-Term Storage)
- Wrap focaccia loosely in parchment paper or a clean kitchen towel.
- Store in an airtight container for up to 2 days.
- Avoid plastic wrap it traps moisture and makes the crust soggy.
Refrigeration (For Extended Freshness)
- If you need to store focaccia for 3-5 days, refrigerate it in an airtight container.
- Keep in mind, refrigeration can dry out bread, so reheat before serving!
Freezing (Best for Long-Term Storage)
- Slice focaccia into individual portions before freezing.
- Wrap each piece in plastic wrap, then place in a freezer-safe bag.
- Focaccia stays fresh for up to 2 months in the freezer.
Best Ways to Reheat Focaccia Without Drying It Out
Oven (Best for Restoring Crispiness)
- Preheat to 375°F (190°C).
- Place focaccia on a baking sheet and heat for 8-10 minutes.
- If it feels dry, sprinkle a little water on top before reheating.
Skillet (For Quick, Crispy Results)
- Heat a non-stick pan over medium heat.
- Add focaccia and toast for 2-3 minutes per side until warm and crisp.
- Drizzle a bit of olive oil for extra flavor.
Microwave (Fastest Method, But Use Caution!)
- Wrap focaccia in a damp paper towel to prevent drying.
- Microwave for 10-15 seconds any longer, and it may turn chewy.
FAQs About Easy Focaccia
1. What’s the key to light and fluffy focaccia?
It all comes down to fermentation and hydration! A long, slow rise (at room temperature or in the refrigerator) helps gluten develop naturally, and a well-hydrated dough creates that airy, soft texture. Here’s a tip: don’t overmix! Gentle handling keeps the dough light and delicate.
2. Can I make focaccia dough ahead of time?
Yes, it’s even better if you mix it, cover it, and refrigerate it for 12 to 48 hours. When you’re ready to bake, let it sit at room temperature for about half an hour before dimpling and pop it in the oven.
3. Do you need a stand mixer to make focaccia?
Nope! One of the best things about easy focaccia is that no stand mixer is required. The dough is wet and sticky, but with time and hydration, gluten forms naturally. Just mix with a spoon or your hands, and let time do the work!
4. Why does focaccia need so much olive oil?
Olive oil is essential for both flavor and texture. It helps create that crispy, golden crust, keeps the inside moist and tender, and adds a rich, slightly fruity taste. Plus, it prevents the dough from sticking to the pan!
Try Easy Focaccia Yourself
Making easy focaccia is a fun weekend project and a very easy way to make a homemade-version of a showstopping bread that everyone will love. Whether you enjoy it as a snack, a side, or even a main dish, this versatile, delicious bread is always a winner.
Now that you have all the tools, tips, and techniques, it’s time to make your own easy focaccia! Whether you stick to the classic version or try a fun new variation, you’ll love the crispy, fluffy, and flavorful results.
Print
Easy Focaccia
- Total Time: 1 hour 30 minutes – 2 hours 35 minutes (including proofing)
- Yield: 12 slices 1x
Description
Made with just a handful of pantry ingredients, this easy focaccia recipe is the perfect bread for dipping, sandwiches, or enjoying on its own!
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour (or bread flour for a chewier texture)
- 1 ⅓ cups (320ml) warm water (about 110°F)
- 2 ¼ tsp (1 packet) instant yeast (or active dry yeast)
- 1 tsp sugar (to activate the yeast)
- 1 ½ tsp salt
- ¼ cup (60ml) extra virgin olive oil (plus more for greasing)
For Topping:
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tsp flaky sea salt (or kosher salt)
- ½ tsp garlic powder (optional, for extra flavor)
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy (if using active dry yeast, let it proof for 10 minutes).
- Add flour, salt, and 2 tbsp olive oil, then stir with a wooden spoon or spatula until a sticky dough forms.
- Scrape down the sides and coat the dough with 1 tbsp olive oil to prevent sticking.
Step 2: First Rise
- Cover the bowl with a damp towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Step 3: Prepare the Pan
- Grease a 9×13-inch baking pan (or a cast-iron skillet for extra crispiness) with 1 tbsp olive oil.
- Transfer the dough to the pan, gently stretching it to fit. Let it rest for 30 minutes to allow for a second rise.
Step 4: Dimple and Bake
- Preheat your oven to 425°F (220°C).
- Drizzle 2 tbsp olive oil over the dough. Use your fingertips to press deep dimples all over the surface.
- Sprinkle with sea salt, rosemary, and garlic powder (if using).
- Bake for 20-25 minutes, until golden brown with a crispy crust.
Step 5: Cool and Serve
- Let the focaccia cool in the pan for 5-10 minutes, then transfer to a cutting board.
- Slice and enjoy warm, drizzled with extra olive oil or paired with balsamic vinegar!
Notes
✔ For extra flavor, let the dough rise overnight in the fridge—this develops a deeper taste.
✔ Want a crispier crust? Bake in a cast-iron skillet instead of a baking pan.
✔ Customize your toppings! Try olives, sun-dried tomatoes, caramelized onions, or grated parmesan.
✔ No-knead trick: High-hydration dough means gluten develops on its own—no kneading necessary!
- Prep Time: 10 minutes (plus 1-2 hours rising time)
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 1 slice (1/12th of the loaf)
- Calories: 180 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
For other amazing recipe ideas, be sure to check out: