This classic Italian recipe is definitely one to have on hand for regular baking. It freezes well, too.
Table of Contents
🗝️ Key takeaways
- This is such an easy, "dump and go", type of recipe! No shaping or kneading necessary.
- It's great because you can add any toppings you like. Serve it as a side dish or as the base of a thick-crusted pizza.
- No warm place to let dough rise? Be sure to read the tips section for ideas!
This authentic Italian focaccia recipe is easy to make and fills your whole home with the comforting scent of fresh, delicious bread.
Plus, there are so many different ways to serve fluffy focaccia—enjoy it with dinner, as an appetizer, make it sweet for dessert, use it for sandwiches, and more!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use either active dry or bread machine/rapid rise yeast.
- Cherry tomatoes, olives, onions, and herbs are not only beautiful but tasty toppings, as well.
- Make a sweet focaccia bread by sprinkling the top with a cinnamon-sugar blend. Serve it with fresh fruit or berries.
- Add a sprinkle of red pepper flakes
- Add some Parmigiano to the dough and sprinkle some fresh herbs after it is done cooking. Serve as an appetizer where you can dip in a mix of olive oil and balsamic vinegar
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add active dry yeast, water, and sugar to a bowl and let stand for 5 minutes until foamy.
- Add olive oil, flour, and salt to the yeast mixture. Mix well.
- Let rise.
- Press into an oiled baking dish and let rise. Bake in a preheated oven according to the instructions in the green recipe card below.
🥫 How to store leftovers
Homemade focaccia bread tastes best just after it comes out of the oven—as soon as it's cooled enough to dig into!
However, if stored properly, you can make it last for a few days.
Place leftover focaccia in an airtight container, or wrap it tightly in plastic wrap. Store at room temperature for three days.
To freeze
I like to prep extra focaccia and save some in the freezer. It makes a great side dish or quick appetizer for days when I don't have much time to cook!
Wrap the bread tightly in plastic, then place it in a freezer-safe bag (or add a final layer of tin foil.)
Store it flat in the freezer—it'll last for three months.
💭 Things to know
Expert Tip: If you like chewier focaccia, swap bread flour in place of the all-purpose flour.
- Use a good, high-quality extra virgin olive oil (if you can.) You'll be able to taste the flavor difference.
- Dough rises best at about 100 degrees. It will take much, much longer if your house is 60 degrees so be patient.
- If your home is drafty and cool, turn on your oven's proof setting and let the dough rise inside. It's a perfect "warm place."
- No proof setting? No worries! Turn the oven on to the lowest temperature (often 150-200 degrees F.) Preheat for a few minutes, then turn the oven off and wait a few minutes for it to cool. Inside the the oven should feel like a hot summer day - about 100 degrees. Let the dough rest inside.
- You can also turn the oven light on and leave it on. It will usually warm the oven up a bit so the dough rises.
- Don't be afraid to really press into the surface of the focaccia with your fingertips. Skipping this step can result in flat (sad) focaccia.
- The focaccia will turn golden brown as it nears doneness. If you prefer to check by temperature, make sure it registers about 200 degrees F at the center on an instant-read thermometer.
- As soon as the pan has cooled enough to handle, turn the focaccia out and onto a cooling rack. This will prevent it from overcooking.
Great Idea:
Portion the dough into halves or quarters, and get the kids' help making individual focaccia pizzas! They love to squish the oily dough, and adding toppings together is fun.
👩🍳 FAQs
Focaccia is a delicious kind of Italian flatbread. It's crisp enough on the outside to use for sandwiches but fluffy enough on the inside to be oh-so-tasty!
While you can use focaccia for a homemade, pizza-style snack, technically, it all comes down to the amount of yeast in the dough. Focaccia has more yeast than pizza dough, so it rises more.
Focaccia dough is a very wet dough, so it doesn't need much kneading. Instead, you mix it in a bowl and tip it into a baking tray. You may have to knead it a couple of times to mix in stubborn flour at the bottom of the bowl, but it's not too hard on your wrists/hands.
Focaccia is an Italian bread that many believe originated near the Liguria region, Northwest of Italy. It's pronounced: "fuh-ka-cha." Even if you can't say it just right, you'll still love eating it!
📚 Related recipes
🍽️ Serve with
This goes great with any Italian-style or pasta dinner! Try it with the ricotta chicken, Italian green bean salad, and lemon bundt cake for dessert.
🫶 Restless Chipotle recommends
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These are the tools and products I use in this recipe.
This is such an easy focaccia bread recipe once you make it you'll want to have it on the regular!
📞 The last word
Nothing tastes as good as fresh, homemade bread - and when it's this easy there's no reason not to have it!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Authentic Italian Focaccia
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup warm water , temperature between 95 to 105 degrees F
- ¼ ounce active dry yeast, 1 packet
- 1 teaspoon sugar
- 2 tablespoons olive oil, + 2 tablespoons for the 9x13 baking dish
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
Instructions
- In a large mixing bowl, pour the water and add the yeast and sugar.
- Let it stand for 4 to 5 minutes or until the yeast is activated. After this time, if the yeast has not activated, restart with new yeast and make sure the water temperature is not too hot or too cold.
- Add the olive oil (2 tablespoons), flour, and salt. Mix until all combined. I used a Danish Dough hook, you can use a stand-up mixer as well.
- Cover the bowl with a plastic film, and let it rise in a warm, draft-free place for 90 minutes or until it has doubled in size.
- Add 2 tablespoons oil to a 9 x 13 bake dish. Make sure to oil all sides as well.
- Once the dough has doubled, transfer the dough to the oiled baking dish.
- With your fingers, press down on the dough and push to make it fit/cover the bottom of the dish.
- Cover and let it rise in a warm, draft-free place for 30 to 45 minutes.
- During this time preheat your oven to 425℉.
- Bake in the preheated oven for 20-23 minutes or until the focaccia is nice and golden.
- Brush with some olive oil and sprinkle with some Kosher salt (OPTIONAL)
- Allow to cool for a few minutes, then release from the pan with a spatula.
- Cut in slices or squares to serve.
Notes
Once the focaccia is completely cooled, place it in a zip-top bag, and take as much air as possible. Store at room temperature for 2 to 3 days. Freeze for up to 3 months. Tips:
- If your home is drafty and cool, turn on your oven's proof setting and let the dough rise inside. It's a perfect "warm place."
- No proof setting? No worries! Turn the oven on to the lowest temperature (often 150-200 degrees F.) Preheat for a few minutes, then turn the oven off, and let the dough rest inside. Stick your hand in to make sure it's not too hot - it should feel like a hot summer day. about 100 degrees is correct.
- Don't be afraid to really press into the surface of the focaccia with your fingertips. Skipping this step can result in flat (sad) focaccia.
- The focaccia will turn golden brown as it nears doneness. If you prefer to check by temperature, make sure it registers about 200 degrees F at the center on an instant-read thermometer.
- As soon as the pan has cooled enough to handle, turn the focaccia out and onto a cooling rack. This will prevent it from overcooking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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