Focaccia Bread is an easy Italian-style bread with a crisp, golden crust, a soft and airy center, and plenty of olive oil tucked into those classic dimples. This version is especially simple because there is no kneading, and the dough does most of the work overnight in the refrigerator.
We love making this homemade bread because the long, cold rise adds flavor while the sticky dough helps create those airy pockets inside. Olive oil, oregano, basil, and flaky sea salt give the top plenty of flavor and a crisp finish.
Serve it warm with Tomato Basil Soup, Baked Ziti or Fettuccine Alfredo, or slice it for sandwiches.
Why You’ll Love It + Why It Works:
- No Kneading Needed. The soft, sticky dough comes together with a quick stir and develops structure as it rests.
- Make It Ahead. Mix the dough the night before, refrigerate it, and bake it the next day when you are ready.
- Airy + Tender. The high-moisture dough helps create a light crumb with plenty of little air pockets.
- Crisp Olive Oil Crust. Olive oil in the pan and on top helps the edges turn golden and crisp.
- Easy to Customize. Keep it simple with herbs and flaky salt or add garlic, rosemary, olives, tomatoes, or Parmesan.
Focaccia Bread Ingredients
- All-purpose flour (2 cups): Gives the bread its structure while still allowing the dough to stay soft and sticky. Spoon and level the flour so you do not accidentally add too much and make the focaccia dense.
- Salt (1 teaspoon): Seasons the dough and brings out the flavor of the olive oil and herbs.
- Instant yeast (1 1/4 teaspoons): Gives the dough a slow, steady rise in the refrigerator and helps it puff again at room temperature before baking.
- Warm water (1 cup): Hydrates the flour and creates the soft, sticky dough that helps give focaccia its airy texture. Resist adding extra flour just because the dough feels wet.
- Olive oil (1/4 cup): Adds flavor and helps create the crisp golden bottom, edges, and dimpled top. Use a good olive oil since you will taste it in the finished bread.
- Oregano (1 teaspoon): Adds savory Italian herb flavor across the top.
- Dried basil (2 teaspoons): Adds a mild herby flavor that pairs well with the oregano and olive oil.
- Flaky sea salt, Maldon if you like (1 teaspoon): Adds little salty bites and a crisp finish across the top. We like Maldon, but any flaky finishing salt works.
How to Make Focaccia Bread
DOUGH. In a medium bowl, whisk together the flour, salt, and instant yeast. Add the warm water and stir until a soft, sticky dough forms. The dough should look loose and wet, so resist adding extra flour.
Cover the bowl tightly and refrigerate for at least 8 hours or up to 24 hours.
PAN + RISE. Remove the dough from the refrigerator and gently shape it into a ball. Add 1 tablespoon olive oil to an 8-inch cake pan and spread it across the bottom and sides.
Place the dough in the center of the pan and cover tightly. Let it rise at room temperature until puffy and expanded to nearly fill the pan, about 2 hours.
DIMPLE. Near the end of the rise, preheat the oven to 450°F. Drizzle the remaining olive oil over the dough. Lightly coat your fingertips with oil, then press straight down into the dough all the way to the bottom of the pan to create deep dimples across the surface.
Sprinkle with oregano, basil, and flaky sea salt.
BAKE. Bake for 22 to 25 minutes, until the top is deep golden and the edges are crisp.
Let the focaccia rest in the pan for about 5 minutes, then transfer it to a wire rack so the bottom stays crisp.
Focaccia Toppings + Variatons
Keep it simple with olive oil, herbs, and flaky sea salt, or switch things up with a few easy toppings:
- Rosemary. Add fresh or dried rosemary for a classic focaccia flavor.
- Garlic. Sprinkle with minced or roasted garlic before baking.
- Olives. Press sliced olives lightly into the dough before baking.
- Sun-Dried Tomatoes. Add chopped sun-dried tomatoes for extra savory flavor.
- Parmesan. Sprinkle shredded or grated Parmesan over the top before baking.
- Fresh Herbs. Try thyme, sage, or a mix of your favorite Italian herbs.
Kristyn’s Recipe Tips
- Keep the Dough Sticky. Do not add extra flour just because the dough feels wet. That moisture helps create the airy crumb.
- Watch the Rise, Not Just the Clock. The dough is ready to bake when it looks puffy and nearly fills the pan.
- Dimple Deeply. Press your fingers all the way to the bottom so the olive oil settles into the little pockets.
- Use Plenty of Olive Oil. Oil in the pan and over the top helps create the crisp golden crust focaccia is known for.
- Bake Until Deep Golden. Good color means better flavor and a crisper crust.
- Cool on a Rack. Remove the bread from the pan after a few minutes so steam does not soften the bottom.
Focaccia Bread Recipe
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 instant yeast. Add the warm water and stir until a soft, sticky dough forms. The dough should look loose and wet, so resist adding extra flour. Cover the bowl tightly and refrigerate for at least 8 hours or up to 24 hours.
- Remove the dough from the refrigerator and gently shape it into a ball. Add 1 tablespoon olive oil to an 8-inch cake pan and spread it across the bottom and sides. Place the dough in the center of the pan and cover tightly. Let it rise at room temperature until puffy and expanded to nearly fill the pan, about 2 hours.
- Near the end of the rise, preheat the oven to 450°F. Drizzle the remaining olive oil over the dough. Lightly coat your fingertips with oil, then press straight down into the dough all the way to the bottom of the pan to create deep dimples across the surface. Sprinkle with oregano, basil, and flaky sea salt.
- Bake for 22 to 25 minutes, until the top is deep golden and the edges are crisp. Let the focaccia rest in the pan for about 5 minutes, then transfer it to a wire rack so the bottom stays crisp.
Notes
Nutrition
Recipe FAQ
Focaccia dough is supposed to be soft and sticky. The extra moisture helps create the light, airy texture inside, so avoid adding extra flour unless the recipe specifically calls for it.
The yeast may be old, the dough may be too cold, or it may simply need more time. During the second rise, look for the dough to become puffy and expand to nearly fill the pan instead of relying only on the clock.
Too much flour or not enough rising time can make focaccia dense. Measure the flour carefully, keep the dough sticky, and let it become visibly puffy before baking.
Yes. Mix the dough, cover it tightly, and refrigerate it for 8 to 24 hours. The overnight rest makes this an easy bread to prep the day before you want to bake it.
Let the bread cool completely, then wrap it tightly or store it in an airtight container at room temperature for up to 1 day for the best texture.
Reheat slices or the whole loaf in a 350°F oven for about 6 to 8 minutes, until warm and slightly crisp again.
Yes. Cool it completely, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months, thaw wrapped at room temperature, and reheat before serving.
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This recipe was first posted May 2019.
I’ve now made this several times. Currently have a double batch in the fridge.
Absolutely foolproof & amazing!!!!
I’m glad it’s become a favorite. Thanks so much for sharing! ❤️
Was wondering if this dough could be used to make a pizza? Spread pizza sauce and add mozzarella cheese at the end of the rise before baking?
Yes, I think that would work well! After the final rise, add your pizza sauce and mozzarella, then bake until the crust is golden and the cheese is melted and bubbly.
Delicious and Very easy to make
That’s the goal and I’m happy to hear it turned out great for you! Thanks for sharing.
Can you add some herbs to the dough itself during the mixing and rising process?
Yes, you can! Dried herbs are easiest since they won’t add extra moisture. Just mix them in during the initial mixing so the flavor spreads evenly as it rises.
This is my favorite recipe for focaccia! I make it all the time and share with others.
Sooooooper easy and delicious. I have literally lost count of how many times I have made it. Thank you.
That’s awesome! Im so happy that you love the recipe so much!
Easy and delish! Thank you for creating such a foolproof recipe that my whole family loved. The kitchen smells amazing and I will 100% be making again!
Yay! I’m happy to hear that it was a success.
Love this recipe. I used Bread and Pizza flour. Stuck to the pan so will use baking paper next time. Will certainly make again. Delicious!
I’m thrilled you enjoyed it! Using parchment paper would ensure easy removal; thanks for the tip!