There’s something undeniably comforting about pulling a pan of freshly baked focaccia from the oven. Its golden, olive oil-kissed crust crackles beneath your fingertips, while the inside stays irresistibly soft, light, and airy. This recipe is one I come back to again and again because it’s simple enough for a weeknight baking project yet impressive enough to serve alongside a special meal. Whether you enjoy it dipped in olive oil, piled high with sandwich fillings, or simply warm with a sprinkle of flaky sea salt, this homemade focaccia is the kind of bread that fills your kitchen with incredible aromas and brings everyone to the table.

Ingredients 

For the dough:

• 4 cups (500 g) bread flour (or all-purpose flour)
• 2 tsp (7 g) instant yeast
• 2 tsp (10 g) fine salt
• 1¾ cups (420 ml) warm water
• 2 tbsp extra-virgin olive oil

For topping:

• 3–4 tbsp extra-virgin olive oil
• Flaky sea salt
• 1–2 tsp fresh rosemary, chopped (optional)

Instructions

1. Mix the dough.
   • In a large bowl, combine the flour, yeast, and salt.
   • Add the warm water and olive oil.
   • Stir until no dry flour remains. The dough will be very sticky.
2. First rise.
   • Cover the bowl and let the dough rise for 1½–2 hours at room temperature, until doubled.
3. Prepare the pan.
   • Generously coat a 9×13-inch baking pan with 2 tablespoons of olive oil.
   • Transfer the dough to the pan and gently stretch it toward the corners.
   • If it springs back, let it rest for 10–15 minutes, then stretch again.
4. Second rise.
   • Cover and let the dough rise for 30–45 minutes until puffy.
5. Dimple and top.
   • Drizzle the remaining olive oil over the dough.
   • Oil your fingertips and press deep dimples all over the surface.
   • Sprinkle with flaky sea salt and rosemary.
6. Bake.
   • Preheat the oven to 425°F (220°C).
   • Bake for 22–28 minutes, until the top is deep golden brown.
7. Cool.
   • Let the focaccia cool in the pan for about 10 minutes.
   • Transfer to a wire rack and cool another 10–15 minutes before slicing.

Tips

• For even more flavor and a lighter texture, refrigerate the dough overnight after mixing, then let it come close to room temperature before shaping.
• Don’t skimp on the olive oil; it gives focaccia its signature crisp, flavorful crust.
• Great topping ideas include sliced cherry tomatoes, caramelized onions, olives, roasted garlic, grated Parmesan, or everything bagel seasoning.

I hope this focaccia recipe becomes a favorite in your kitchen just as it has in mine. Baking bread from scratch is one of life’s simplest pleasures, and this recipe proves that incredible homemade bread doesn’t have to be complicated. If you give it a try, I’d love to hear how it turned out and what toppings you chose; every loaf has its own delicious personality! Happy baking, and don’t forget to save this recipe for the next time you’re craving warm, freshly baked bread.