Focaccia is the bread that made me believe I could actually bake. There is no kneading to master, no fussy shaping, and no anxious waiting to see if it rose. You stir a shaggy dough together, let time do the work, dimple it with your fingers, and pull a golden, olive-oil-crackling slab out of the oven that looks like it came from an Italian bakery.
What makes this version special is the long, slow rise. A small amount of yeast and an overnight rest in the fridge build a deeply flavored, airy crumb with those big, beautiful bubbles you see on restaurant focaccia. Fresh rosemary and flaky salt on top give it that fragrant, savory crunch.
This recipe is for anyone who has been intimidated by bread. If you can stir a bowl and press your fingers into dough, you can make this. It is generous, forgiving, and almost impossible to get truly wrong.
Prep: 20 mins Cook: 25 mins Serves: 12 pieces
Why You’ll Love This Focaccia
- No kneading and no special equipment — just a bowl, a spoon, and a sheet pan.
- Incredible texture, crisp and golden outside, pillowy and open inside.
- Hands-off rise that fits your schedule, whether same-day or overnight.
- Fragrant rosemary and olive oil that make the whole kitchen smell amazing.
- Endlessly adaptable as a snack, a side, or the base for a great sandwich.
Ingredients
- 4 cups (500g) all-purpose or bread flour
- 2 teaspoons (7g) instant yeast
- 2 teaspoons fine sea salt
- 2 cups (470ml) lukewarm water
- 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 tablespoons fresh rosemary leaves, roughly chopped
- Flaky sea salt, for finishing
- 1 teaspoon honey or sugar, to feed the yeast
- Optional: 1 clove garlic, thinly sliced
Instructions
- In a large bowl, whisk together the flour, yeast, and fine salt. Add the honey and lukewarm water, then stir with a spatula until you have a wet, shaggy dough with no dry flour left. It will look messy and sticky — that is exactly right.
- Drizzle 2 tablespoons of olive oil over the dough and turn it to coat. Cover the bowl tightly and let it rise. For the best flavor, refrigerate overnight, 8 to 24 hours; for same-day bread, leave it at room temperature for about 2 hours until doubled and bubbly.
- Pour 3 tablespoons of olive oil into a 9×13-inch metal pan, spreading it up the sides. Tip the dough into the pan and gently fold it over on itself a few times, then flip it so it is coated in oil.
- Cover and let the dough relax and puff in the pan for 1 to 2 hours at room temperature (longer if it came from the fridge), until it has spread toward the edges and looks jiggly and full of air.
- Heat the oven to 450°F (230°C). Drizzle the remaining tablespoon of oil over the top. Now press all ten oiled fingers straight down to the bottom of the pan, all over the dough, creating the signature deep dimples.
- Scatter the rosemary (and garlic, if using) over the surface and finish with a generous pinch of flaky salt.
- Bake for 22 to 27 minutes, until the top is deeply golden and the edges are crisp and lacquered. For extra crunch, run it under the broiler for the last minute, watching closely.
- Let it cool in the pan for 5 minutes, then lift the focaccia onto a rack so the bottom stays crisp. Slice and serve warm.
Tips for the Best Focaccia
- Do not fear the wet dough. A high hydration dough is what creates that open, airy crumb, so resist adding extra flour.
- Use a metal pan for the crispest golden bottom; glass and ceramic bake more slowly.
- Be generous with olive oil. It fries the bottom crust and carries the flavor, so this is not the place to skimp.
- Let it come to room temperature before the final rise if the dough was in the fridge; cold dough is sluggish.
- Dimple confidently, pressing all the way down. Those pockets hold oil and salt and give focaccia its character.
Variations & Substitutions
- Tomato and olive: press halved cherry tomatoes and pitted olives into the dimples before baking.
- Caramelized onion: scatter soft, sweet onions over the top for a savory, jammy finish.
- Herb swap: use fresh thyme, sage, or oregano in place of rosemary.
- Whole grain: replace up to one cup of the flour with whole wheat for a nuttier loaf.
How to Store & Reheat
Focaccia is best the day it is baked, but it keeps well wrapped at room temperature for 2 days. To revive it, warm slices in a 350°F oven for 5 minutes until the crust crisps up again. For longer storage, slice and freeze in a sealed bag for up to 2 months, then reheat straight from frozen. Avoid the refrigerator, which dries bread out quickly.
What to Serve With It
Serve it warm with a small dish of good olive oil and balsamic vinegar for dipping. It is a natural partner for soups and hearty salads, soaking up dressing and broth beautifully. Split and filled with mozzarella, tomato, and basil, it also makes a truly excellent sandwich.
Frequently Asked Questions
Can I make focaccia in one day?
Absolutely. Let the dough rise at room temperature for about 2 hours instead of overnight. The overnight version has slightly more flavor, but a same-day loaf is still wonderful.
My dough did not rise much. What happened?
Usually the yeast was too old or the water was too hot and killed it. Water should feel warm, not hot, and check that your yeast is fresh and within its date.
Why is my focaccia dense instead of airy?
The two most common causes are too much flour and not enough rising time. Keep the dough wet and give it the full rise until it looks bubbly and doubled.
Pull it warm from the pan, tear off a corner, and taste why homemade focaccia turns an ordinary dinner into something memorable.