Airy, crisp, and olive oil–kissed, this focaccia bread recipe is the no-fail favorite that turns even first-time bakers into bread heroes.
With just four ingredients and minimal effort, this long-fermented dough transforms into bakery-quality focaccia you’ll want to eat warm, toast later, and serve with everything.
What You’ll Need to Make This Pillowy Focaccia
- All-purpose or bread flour – Provides structure and softness; bread flour lends a slightly chewier bite, ideal for airiness.
- Instant yeast – The quiet powerhouse that puffs up the dough effortlessly overnight or in just a few hours.
- Kosher salt – Balances the richness of the olive oil and enhances flavor in every fluffy bite.
- Lukewarm water – Hydrates and activates the yeast while creating a loose dough that bakes into a tender crumb.
- Olive oil – More than a fat; it’s the flavor-builder that crisps the bottom and enriches every golden dimple.
How to Make Focaccia Bread, the Lazy Genius Way
Start by mixing the dough—no kneading required. A quick stir is all it takes to bring flour, yeast, salt, and water into a shaggy mass.
Once mixed, let it rest in the fridge for 18 to 24 hours. This cold fermentation is the secret to focaccia that’s light, flavorful, and full of air pockets.
After the dough has chilled, divide it into pans slicked with olive oil. Let it rise again until jiggly and bubbly, then dimple with your fingers and sprinkle with flaky salt and rosemary if using.
Bake at high heat until the top is golden and the bottom is crisp. Cool briefly, slice generously, and serve warm or at room temperature.
Baker’s Notes & Focaccia Variations Worth Trying
To maximize that signature focaccia fluff, don’t rush the first rise. The cold rest develops flavor and ensures a supple dough that’s easy to stretch and dimple.
For a weeknight version, speed things up by letting the dough rise at room temperature for 2 hours, then proceed with shaping and a quick second rise.
Flavor-wise, focaccia is a blank canvas. Rosemary is classic, but try topping it with halved cherry tomatoes, garlic confit, or even thinly sliced red onions before baking.
Want sandwich-ready slabs? Use a 9×13 pan for thicker slices that hold up beautifully to fillings.
Keeping It Fresh: Storing Your Focaccia
After baking, let your focaccia cool completely before storing to avoid condensation and soggy crusts. Once cooled, place it in an airtight container or zip-top bag at room temperature for up to 3 days.
For longer storage, freeze whole or in slices for up to 3 months. Reheat directly from frozen or thawed at 350°F for about 10 to 15 minutes to restore the crust’s crispiness and revive the just-baked magic.
Focaccia Bread Recipe
Ingredients
- 2 teaspoons 10 g kosher salt
- 4 tablespoons olive oil divided
- 1 to 2 teaspoons whole rosemary leaves optional
- butter for greasing
- 2 cups 455 g lukewarm water (combine ½ cup boiling water with 1½ cups cold water)
- 2 teaspoons 8 g instant yeast (see notes for active dry yeast usage)
- flaky sea salt such as Maldon, for finishing
- 4 cups 512 g all-purpose or bread flour (refer to flour notes)
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast. Add the lukewarm water and stir using a rubber spatula until a sticky dough is formed and the liquid fully absorbed. Coat the dough surface with a light layer of olive oil, cover the bowl using a damp towel, cloth cover, or plastic wrap, and refrigerate immediately for a minimum of 12 hours or up to three days.
- Prepare two 8- or 9-inch pie plates or a single 9×13-inch baking pan by lining with parchment paper or generously greasing with butter or nonstick spray. Pour 1 tablespoon of oil into the center of each smaller pan, or 2 tablespoons if using the larger one.
- Using two forks, deflate the cold dough by pulling it inwards from the edges, rotating the bowl in quarters to form a rough ball. Split the dough evenly using the forks unless using the 9×13-inch pan, in which case the dough remains whole. Place the dough into the prepared pan(s), rolling it gently in the oil to coat all sides, and allow it to rest at room temperature, uncovered, for 3 to 4 hours.
- Preheat the oven to 425°F with a rack positioned in the center. Drizzle 1 tablespoon of olive oil over each dough round (2 tablespoons for the larger pan), optionally sprinkle rosemary, and using oiled hands, press deeply with all fingers to create signature dimples across the dough. If needed, stretch gently to ensure the dough fills the pan.
- Finish with a scattering of flaky sea salt and bake for 25 to 30 minutes, until the bottom turns golden and crisp. Remove from the oven and transfer to a wire rack. Allow to cool at least 10 minutes before slicing, or fully if planning to halve for sandwiches.