We love homemade bread, and one our favorite recipes is today’s homemade Focaccia bread.
This recipe bakes up with a crisp, golden crust and a tender, airy middle, perfect for dipping, sandwiches, or devouring (it’s so delicious!). Not only is this recipe simple, but an easy overnight chill builds flavor and bubbles, then olive oil, oregano, basil, and flaky sea salt finish it beautifully.
Serve this recipe on its own or with some our favorites like Tomato Basil Soup, Baked Ziti and Fettuccine Alfredo.
Why we think you’ll love it:
- So much flavor. Overnight dough for big flavor with very little hands on time.
- Nooks and crannies. Deep olive oil dimples that bake crisp and delicious.
- Make ahead friendly and great warm or at room temperature.
Focaccia Bread Ingredients
- All-purpose flour (2 cups): Forms the gluten structure for a chewy yet tender crumb.
- Salt (1 teaspoon): Seasons the dough and balances the olive oil and herbs.
- Instant yeast (1 1/4 teaspoons): Gives a reliable rise during the chill and the final proof.
- Warm water (1 cup): Hydrates the dough so it mixes quickly and stays soft and sticky.
- Olive oil (1/4 cup): Pooled in the pan and drizzled on top, it creates a crisp, flavorful crust and those signature dimpled pockets.
- Oregano (1 teaspoon): Adds classic Italian aroma that perfumes each bite.
- Dried basil (2 teaspoons): Brings gentle herbal sweetness to the crust.
- Flaky sea salt, Maldon if you like (1 teaspoon): Finishes with crunchy pops of salt that brighten the bread.
How to Make Focaccia Bread
DOUGH. In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
CHILL, SHAPE + REST. After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan.
Place the ball of dough in the center of the pan and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.
BREAD TOP. Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan.
BAKE. Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt. Bake 22-25 minutes, or until golden brown and crisp.
Kristyn’s Recipe Tips
- Keep the dough sticky, resist adding extra flour, the hydration makes the crumb airy.
- Oil the pan generously and dimple to the bottom so olive oil collects in little wells.
- Let it rise until it nearly fills the pan before baking for the best lift.
- Other spices: Rosemary, Fresh or roasted garlic, olive slices, sun-dried tomatoes, shredded cheese (parmesan would probably work best!)
- For extra crunch, bake on the lower third rack and let it rest 5 minutes before lifting out.
- You can leave the dough in the fridge for up to 24 hours, so you can bake it when it’s convenient for you.
Focaccia Bread Recipe
Video
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 teaspoons instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 teaspoon oregano
- 2 teaspoons dried basil
- 1 teaspoon flaky sea salt I used Maldon salt
Instructions
- In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
- After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan. Place the ball of dough in the center of the pan and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.
- Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan. Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt.
- Bake 22-25 minutes, or until golden brown and crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and storage, cool completely, wrap, and keep at room temp 1 day; rewarm at 350°F for 6 to 8 minutes; freeze up to 2 months and thaw wrapped.
We like to wrap the bread in plastic wrap and then in a freezer-safe storage bag. This can be stored for up 4-6 weeks in the freezer.
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This recipe was first posted May, 2019.
I have made this almost daily (by family’s request) since I first tried it!!!! I just started doubling the recipe. I followed the instructions exactly the first time around. Next time, I only used garlic salt and rosemary!!! Thank you so much for sharing. It will be a must in our home from here on out. Is there a way to follow you on Pinterest?
Made this bread a few times. Has become a favorite that my family request a lot. I change up what we put into the oil. We added anchovies, garlic and Italian seasoning. After baking we sprinkle grated cheese.
That sounds so fun to switch up the flavor! Focaccia is a great one to do that with. I’m glad to hear your family enjoys the bread recipe!
Amazingly good
Would love to know what other toping I could use
Made it twice and came out great. Big hit for my family- I added my family’s favorite toppings (I.e. anchovies, lots of garlic and Italian seasonings). Will be making it again for the holidays.
My go to focaccia recipe! It’s so easy and so delicious, my family raves about this bread any time I make it!
Followed the recipe exactly but used bobs red mill 1:1 gluten free flour. It doesn’t necessarily rise but it’s good and definitely tastier than most shelf gfree breads!
8 hours recommended refrigerate time can it be refrigerated up to 12 hours or 8 max?
Yep! You can refrigerate for up to 24 hours, but at least 8 hours.
I have made this so many times and love it! I find myself out of white flour and am curious if I can substitute wheat flour 1:1 without changing anything else. Thoughts? Thanks!
I wouldn’t recommend doing a 1:1 swap with wheat… it may end up dense, course or dry. Here’s a great article that talks a bit more about swapping wheat for white and how to do it successfully! If you make it with wheat flour, you’ll have to let us know how it turns out. https://www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking
Fantastic recipe! Thank you for this! Simple,
Soft and fluffy like Foccacia should be!
This is my only Foccacia bread recipe now!
5 stars! ❤️
Oh thank you so much!! I’m so glad you loved the bread recipe!
I make this bread ALL THE TIME. It’s everyone’s favorite, and I almost feel guilty because it’s also the easiest bread I make. Thanks so much for this wonderful recipe!
You’re welcome!! I’m all about easy and delicious…. best of both worlds, right? 😉
Could I use bread flour in place of AP flour? Also, I only have 1/4 oz. yeast packets. How many should I use? Should I use the “active dry yeast” or “fast/rapid rising yeast”? Sorry for so many questions.
Hi there! As a bread maker, I think it takes experiments and sometimes many tries to get any bread recipe perfect. Go ahead and try the bread machine flour instead of AP flour. Also open your packets of yeast and measure it into your teaspoons to see how many you will need. Or look online and find a conversion chart. I have used almost any kind of yeast and find they all seem to work out fine. Don’t be afraid to jump in and try! Good luck!
Smells amazing, but had trouble getting it to brown on top without getting overdone on bottom. We are attempting this for my son’s 4-H project.