Hello Homemaker!
This homemade focaccia is Project #66 of my 100 Homemade Projects in 1 Year Series. Since starting this blog, I challenged myself to learn 100 homemaking skills that my family can truly benefit from. Along the way, I’ve made pantry staples, homemade breads, and even natural cleaning products. I’ve been loving everything I’ve learned so far, and I knew focaccia bread had to be on this list.
I have made focaccia a few times before, but unfortunately, it did not always come out that great. Sometimes it was too dense. Sometimes it was too dry. Other times, it just did not have that soft, airy, olive-oil-rich texture I was hoping for.
After a few tries, I finally found a good base recipe, tweaked it to my liking, and came up with this version that we absolutely love.
This homemade focaccia is soft on the inside, golden and slightly crisp on the outside, and full of flavor from olive oil, rosemary, and flaky salt. It is simple enough for a beginner bread maker, but special enough to serve with dinner, soup, pasta, or as a snack all on its own.
Why You’ll Love This Homemade Focaccia
Homemade focaccia may look fancy, but it is actually one of the most forgiving breads to make. There is no shaping, no complicated braiding, and no need to make it look perfect. In fact, the rustic look is part of the charm.
You’ll love this recipe because it is:
- Soft, fluffy, and full of olive oil flavor
- Easy enough for beginners
- Made with simple pantry ingredients
- Perfect with soups, salads, pasta, or roasted meats
- Customizable with herbs, garlic, tomatoes, onions, or cheese
- A wonderful homemaking skill to add to your kitchen
The best part is poking those little dimples into the dough before baking. It is such a simple step, but it gives focaccia its classic look and helps all that olive oil settle into the bread.
What Is Focaccia?
Focaccia is an Italian-style flatbread made with flour, water, yeast, salt, and olive oil. It has a soft, airy crumb and a golden crust. It is often topped with herbs, flaky salt, garlic, olives, tomatoes, or other simple toppings.
Unlike sandwich bread and breads like ciabatta or dinner rolls, focaccia is baked in a pan with a generous amount of olive oil. That oil helps create a crisp bottom while keeping the inside tender and flavorful.
Ingredients You’ll Need
For the Dough
- 3 cups bread flour ( I make my own bread flour but you absolutely can use store-bought.)
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 ¾ cups warm water
- 2 tablespoons olive oil, plus more for the pan and topping
- 1 teaspoon honey
For the Topping
- 3 to 4 tablespoons olive oil
- 1 teaspoon flaky salt or coarse sea salt
- 1 teaspoon dried rosemary or Italian seasoning
- 1 to 2 cloves garlic, minced, optional
You can keep the topping simple with just olive oil and salt, or add your favorite herbs and vegetables.
How to Make Homemade Focaccia
1. Make the Dough
In a large mixing bowl, combine the flour, salt, and instant yeast. Add the warm water and olive oil. Stir until a sticky dough forms.
The dough will be wetter than regular bread dough, and that is exactly what you want. A wetter dough helps create that soft, airy focaccia texture.
Cover the bowl with plastic wrap, a lid, or a clean kitchen towel for 15 minutes
2. Stretch and Fold (4x)
After 15 minutes, do your first stretch and fold.
Lightly wet your hands with water so the dough won't stick. Slowly slip your fingers under one side, gently lift the dough and stretch upward until you feel resistance but not to the point of tearing the dough. Then fold the stretched dough over the top and into the center. Each "set" consists of 4 individual stretches for all four sides of the dough (North, South, East, West).
Cover with a plastic wrap or towel and let it rest for another 15 minutes.
Repeat stretch and fold 3 more times.
3. Prepare the Pan
Pour a generous amount of olive oil into a 9x13-inch baking pan. Spread it around the bottom and sides of the pan.
Do not be shy with the olive oil. Focaccia needs it. The oil helps keep the dough from sticking and gives the bottom of the bread that delicious golden texture.
4. Add the Dough to the Pan
Transfer the dough into the oiled pan.
Cover the pan and let the dough rise for 1 hour, or until it looks puffy.
5. Dimple the Dough
Drizzle olive oil over the top of the dough. Then use your fingers to press deep dimples all over the surface.
This is the fun part! Press your fingers down into the dough without tearing it. The dimples will hold little pockets of olive oil, herbs, and salt.
Sprinkle the top with flaky salt, rosemary, and garlic if using.
6. Bake
Bake the focaccia at 400°F for about 22 to 28 minutes, or until the top is golden brown and the edges are crisp.
Let it cool in the pan for a few minutes before transferring it to a cutting board.
Slice and enjoy warm.
Homemade Focaccia Recipe
Ingredients
Dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 ¾ cups warm water
- 2 tablespoons olive oil
For the Pan and Topping
- 4 to 6 tablespoons olive oil, divided
- 1 teaspoon flaky salt or coarse sea salt
- 1 teaspoon dried rosemary or Italian seasoning
- 1 to 2 cloves garlic, minced, optional
Instructions
- In a large bowl, mix together flour, salt, and instant yeast.
- Add warm water and olive oil. Stir until a sticky dough forms.
- Cover and let rise until doubled, about 1 to 2 hours, or refrigerate overnight.
- Add olive oil to a 9x13-inch baking pan and spread it around the bottom and sides.
- Transfer dough to the pan and gently stretch it toward the edges. Let rest if needed, then stretch again.
- Cover and let rise for 30 to 45 minutes, until puffy.
- Preheat oven to 425°F.
- Drizzle dough with olive oil. Use your fingers to make dimples all over the top.
- Sprinkle with flaky salt, rosemary, and garlic if using.
- Bake for 22 to 28 minutes, or until golden brown.
- Cool slightly, slice, and serve.
Topping Ideas
Once you have the basic focaccia recipe down, you can change it up in so many ways.
Some of our favorite toppings are:
- Fresh rosemary and flaky salt
- Garlic and parmesan
- Cherry tomatoes and basil
- Caramelized onions
- Olives and herbs
- Sun-dried tomatoes
- Everything bagel seasoning
- Mozzarella and roasted garlic
This is one of those recipes that can be simple or dressed up depending on what you have in your kitchen.
Tips for the Best Focaccia
Use Enough Olive Oil
Focaccia is not the time to lightly grease the pan. The olive oil is part of what makes the bread so flavorful and gives it that beautiful crust.
Do Not Add Too Much Flour
The dough is supposed to be sticky. Try not to add extra flour, even if it feels wetter than other bread doughs.
Let the Dough Rest
If the dough does not want to stretch all the way to the corners of the pan, let it rest for 10 minutes. The gluten will relax, and it will be much easier to stretch.
Bake Until Golden
A pale focaccia will not have the same flavor or texture. Let it bake until the top is golden and the edges look crisp.
Enjoy It Fresh
Focaccia is best the day it is made, especially when it is still slightly warm from the oven.
How to Serve Homemade Focaccia
This bread is so versatile. We love it with cozy family meals, especially when I want something homemade but not too complicated.
Serve focaccia with:
- Soup
- Pasta
- Salad
- Roasted chicken
- Charcuterie boards
- Dips and spreads
- Olive oil and balsamic vinegar
- Sandwich fillings
It also makes a wonderful snack on its own. A warm piece of focaccia with a little butter or dipped in olive oil is such a simple homemaking pleasure.
How to Store Focaccia
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
To reheat, place slices in a warm oven for a few minutes until soft and slightly crisp again. You can also warm it in a skillet to bring back some of that golden texture on the bottom.
Focaccia can also be frozen. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
Final Thoughts
I am so happy to finally have a homemade focaccia recipe that my family loves. After a few not-so-great attempts, this one feels like a homemaking win.
That is one thing I am learning through this 100 Homemade Projects challenge: not every project turns out perfectly the first time. Some skills take a few tries. Some recipes need adjusting. But when you finally get it right, it feels so rewarding.
This homemade focaccia is simple, comforting, and delicious. It is the kind of bread that makes the kitchen smell amazing and turns an ordinary meal into something special.
Project #66 is complete, and this one will definitely be made again in our home.
