Have you ever bitten into a piece of focaccia that’s somehow magically crispy on the outside yet pillowy soft inside? I’m thrilled to share my foolproof Italian focaccia recipe that’ll make you feel like you’ve been transported straight to a Tuscan bakery! With just a handful of simple ingredients and those signature dimples, you’ll create an irresistible bread that’s perfect for dipping, snacking, or completing any meal. Ready to uncover what makes this version so special?
Your Complete Ingredients List
Making focaccia bread at home is surprisingly simple, and the results are absolutely divine. With just a handful of basic ingredients, you’ll create a bread that’s crispy on the outside and wonderfully fluffy inside.
The magic of focaccia lies in its simplicity—good quality ingredients allowed to shine through a process that requires patience more than technique.
- 500g strong bread flour or 00 flour
- 10g dry yeast (about 2¼ teaspoons)
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil, plus more for greasing and drizzling
- 2 cups lukewarm water (about 100°F/38°C)
- Flaky sea salt (like Maldon) for topping
- Optional toppings: fresh herbs (rosemary, thyme), cherry tomatoes, thinly sliced garlic
The quality of your olive oil matters enormously in this recipe, as it contributes notably to the flavor profile.
Splurge a little on a good extra-virgin olive oil if you can—it’s worth it.
And while the herbs and tomatoes are optional, they do add wonderful dimension to the bread.
Can’t find 00 flour? No worries. Strong bread flour works perfectly well, though the 00 flour will give you a slightly more tender crumb.
The overnight refrigeration isn’t strictly necessary, but oh my, does it make a difference in developing those complex flavors.
Cooking Instruction
Start by dissolving 10g of dry yeast (about 2¼ teaspoons) in 2 cups of lukewarm water that’s around 100°F. I like to let this mixture sit for 5-10 minutes until it gets nice and frothy—this tells you your yeast is alive and ready to work its magic.
Then add 500g of strong bread flour or 00 flour, 2 teaspoons of sugar, 1 teaspoon of salt, and ¼ cup of extra-virgin olive oil to the frothy yeast mixture. Mix everything until just combined. No need to knead this dough, which is what makes focaccia such a forgiving bread for beginners and busy bakers alike.
Now comes the waiting game, which is where all the flavor develops. Cover your dough with a cloth and let it rise for at least 45 minutes, or for truly remarkable flavor, pop it in the refrigerator overnight.
After the rise, grab a 9×13 inch pan and generously coat it with olive oil—and I do mean generously. Transfer your dough to the pan and gently stretch it out to fill the corners. Drizzle more olive oil on top (seriously, don’t be shy with the oil), then cover and let the dough rise again for 45-60 minutes until it’s noticeably puffier.
When you’re ready to bake, preheat your oven to 425°F. Here comes the fun part: use your fingertips to create those iconic focaccia dimples all over the dough. These little indentations will hold pools of olive oil and any toppings you choose.
Sprinkle the top with flaky sea salt and, if you’re feeling fancy, some fresh herbs or cherry tomatoes. Slide the pan into your hot oven and bake for 20-25 minutes until the edges are crispy and the top is golden brown.
Can you smell that heavenly aroma yet? Let it cool slightly before cutting into squares or rectangles. The contrast between the crispy exterior and fluffy interior is what makes focaccia truly special.
For best results when baking this Italian classic, consider using a premium stainless cookware set that distributes heat evenly and prevents hot spots that could burn your beautiful bread.
Tips & Variations
While traditional focaccia is delicious on its own, I’ve found that the real magic happens when you explore different variations!
Have you tried adding thinly sliced lemon with rosemary? It’s divine!
For the best texture, I always recommend that overnight refrigerator rise. Trust me, it’s worth the wait! The cold fermentation develops those beautiful air pockets and complex flavors.
Don’t skimp on the olive oil – it’s what gives focaccia that signature crispy crust.
And remember, those finger dimples aren’t just for looks – they create perfect little pools for the oil and toppings to gather!
Serving Suggestions
How do you serve your freshly baked focaccia? I love enjoying it warm from the oven, when the exterior is still crackling crisp and the inside all pillowy soft!
Cut it into generous squares and serve alongside your favorite olive oil for dipping.
Focaccia makes an incredible sandwich bread – try splitting it horizontally and filling with Italian meats and cheeses. It’s also perfect alongside pasta dishes or soups to soak up those delicious sauces.
For a simple appetizer, I’ll cut it into thin strips for dipping in marinara. Whatever way you serve it, this bread steals the show!
Smart Storage Solutions
Many freshly baked focaccia loaves don’t make it past the first day in my house, but when they do, proper storage is essential!
Keep your focaccia at room temperature for up to 2 days by wrapping it tightly in plastic wrap or storing in an airtight container.
Want to extend its life? Pop it in the freezer! I slice mine first, wrap individual pieces in plastic, then place in a freezer bag – this way, you can grab just what you need.
To revive day-old focaccia, sprinkle with water and heat at 350°F for 5 minutes. It’ll be almost as good as new!
Nutrition Information
For those wondering about the nutritional content of this delicious focaccia, I’ve broken down the numbers per serving!
Each generous slice (about 1/8 of the whole loaf) contains approximately 240 calories, 9g of fat (mostly from the heart-healthy olive oil), 35g of carbohydrates, and 5g of protein.
Not bad for a bread that brings this much joy, right?
The sodium content varies depending on how liberal you’re with that flaky sea salt topping! If you’re watching your salt intake, you can easily reduce it without sacrificing flavor.