Homemade Focaccia is the ultimate crowd-pleaser, perfect for any meal or gathering. This simple recipe creates a golden, airy bread topped with flaky sea salt and fresh rosemary.
Each bite delivers a light, chewy crumb with a crisp bottom, making it irresistible straight from the oven. Vegan-friendly and easy to prepare, it’s a must-try for bread lovers.
Key Ingredients for Homemade Focaccia
- All-purpose or bread flour – The backbone of the focaccia, giving structure and texture; bread flour yields a chewier bite.
- Instant rise yeast – Ensures a beautiful rise and airy crumb; opt for less if cold-proofing.
- Extra-virgin olive oil – Adds richness and gives focaccia its signature golden crust.
- Flaky sea salt – Sprinkled on top for a delightful salty crunch in every bite.
- Fresh rosemary – Infuses the bread with earthy aroma and flavor that complements the olive oil perfectly.
How to Make Homemade Focaccia: A Quick Guide
Start by whisking flour, salt, and yeast, then stir in lukewarm water until a shaggy dough forms. Coat the dough with olive oil and let it rise until doubled, either quickly on the counter or slowly in the fridge for deeper flavor.
Transfer the dough to an oiled pan, gently stretch and fold, then let it rest again to develop those airy bubbles. Dimple the dough generously with oiled fingers, drizzle with more olive oil, and scatter fresh rosemary and flaky salt on top.
Bake until puffed and deeply golden, with a crispy bottom that releases easily from the pan. Let it rest briefly, slice, and serve warm with your favorite dipping oil.
Tips & Variations for Perfect Homemade Focaccia
For an extra flavor boost, try adding garlic, cherry tomatoes, or caramelized onions before baking. A cold rise in the fridge for up to 72 hours enhances the airy crumb and deepens the taste.
Don’t skip the dimpling—it’s what gives focaccia its signature texture and helps the oil and toppings nestle into the dough. Use a heavy metal pan for the best crisp crust, but if using glass or ceramic, butter the dish well to prevent sticking.
Pair warm slices with rosemary garlic dipping oil for an aromatic touch that elevates every bite. If you’d like, sprinkle freshly grated parmesan or fontina cheese on top before baking for a cheesy twist.
Storing and Enjoying Leftover Homemade Focaccia
Keep leftover focaccia fresh by storing it in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to one month.
To reheat, warm slices in a preheated oven at 350°F until just heated through, restoring that crisp, golden bottom. Avoid the microwave—it softens the crust and steals the magic of fresh-baked focaccia.
Homemade focaccia is always best enjoyed warm and fresh, so don’t be surprised if there’s nothing left to store!
Homemade Focaccia Recipe
Ingredients
- 1 –2 teaspoons flaky sea salt
- 2 cups lukewarm water 450 grams
- 5 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh rosemary
- 1 –2 teaspoons instant rise yeast see notes
- 4 cups flour 510 grams, either all-purpose or bread flour
- 2 teaspoons fine salt
Instructions
- In a large mixing bowl, combine the flour, fine salt, and yeast with a whisk. Gently pour in the lukewarm water and mix using a spatula or fork until the flour is fully absorbed and a soft, loose dough forms. Scrape down the sides to tidy, then drizzle 2 tablespoons of olive oil over and around the dough, coating the surface and edges. Cover and allow the dough to rise at room temperature for 1½–2 hours, or refrigerate for 24–72 hours for enhanced flavor and an airy crumb. Pour 2–3 tablespoons of olive oil into the bottom and sides of a 10×14-inch Detroit-style pan, or butter a 9×13-inch baking dish if preferred (refer to notes for ceramic or glass). With oiled hands, loosen the dough from the bowl’s edges and perform six sets of stretch-and-folds, lifting the dough at the edge and folding it over itself, turning the bowl a quarter turn each time to form a smooth ball. Transfer the dough ball into the prepared pan, leaving it uncovered to rise again until doubled and spread across the pan—approximately 45 minutes, or 2–4 hours for optimal texture and taste. Preheat the oven to 425°F (or 400°F for convection). Drizzle the final tablespoon of olive oil over the surface, then press oiled fingertips into the dough to create deep dimples, gently coaxing the dough to the pan’s edges. Should the dough resist, allow it to rest for five minutes before continuing. Sprinkle generously with flaky sea salt and scatter the rosemary over the top. Bake on the middle rack for 25–30 minutes until the focaccia is puffed, deeply golden, and the bottom is crisp. Rest for 10 minutes prior to slicing.