If you have ever dreamed of baking bakery-quality bread in your own kitchen, this Homemade Focaccia Bread Recipe is the perfect place to start. Imagine a golden, pillowy flatbread with that irresistible crispy crust and olive oil aroma filling your home. Whether you enjoy it as a snack, a sandwich base, or a side to your favorite dishes, this recipe calls for simple ingredients and a little patience to reward you with deep flavors and a delightfully airy texture. Trust me, once you try this recipe, you’ll want to bake focaccia again and again.
Ingredients You’ll Need
Getting the ingredients right is the cornerstone of any great focaccia. The beauty of this recipe is how straightforward each component is, yet how crucial they are to achieving that perfect balance of taste, texture, and color.
- White Bread Flour: Using bread flour provides the higher protein content needed for a chewy and bouncy crumb.
- Luke-Warm Water (105-114°F): This temperature helps activate the yeast perfectly without killing it.
- Active Dry Yeast: It’s the magic that makes your dough rise and creates those delightful air bubbles.
- Kosher Salt: Essential for flavor; also helps to control yeast fermentation.
- Maple Syrup: Adds a subtle sweetness that rounds out the savory notes and assists yeast activation.
- Extra Virgin Olive Oil: A generous amount adds fruity richness and keeps the bread tender.
- Flaky Sea Salt: Sprinkled on top for a satisfying crunch and bursts of flavor.
How to Make Homemade Focaccia Bread Recipe
Step 1: Bloom the Yeast and Mix the Dough
Start by stirring together your luke-warm water, yeast, kosher salt, maple syrup, and a tablespoon of extra virgin olive oil in a large bowl. Let this sit for a couple of minutes so the yeast can wake up and get ready to work its magic. While it rests, weigh out your flour to ensure accuracy, then add it to the wet mixture and stir until no dry spots remain. Cover it with a cloth and let it sit for 10 minutes, allowing the flour to hydrate.
Step 2: Stretch and Fold for That Perfect Texture
After the resting period, your dough will be sticky and slightly tacky to the touch. Wet your hands and gently stretch one corner of the dough over itself, then rotate the bowl and repeat this fold on every side. This technique strengthens the gluten network gently, creating an airy, yet sturdy crumb. Let the dough rest for another 10 minutes and repeat the stretch and fold once more.
Step 3: Refrigerate Overnight
Now drizzle one tablespoon of olive oil over the dough and spread it evenly. Cover the bowl well and pop it in the fridge overnight. This slow, cool fermentation develops deep, complex flavors that you just cannot rush.
Step 4: Prepare Your Baking Tray
The next day, olive oil your 9×13-inch baking tray generously and line it with parchment paper, which the olive oil will help stay put. Drizzle 2 more tablespoons of olive oil on the lined tray, spreading it evenly around the base and sides to ensure the dough won’t stick and will crisp beautifully.
Step 5: Shape the Dough
Remove the dough from the fridge and carefully loosen it from the bowl’s sides. Transfer it gently to your prepared tray. With oiled hands, fold one side of the dough toward the middle, then fold the opposite side over. Flip the dough seam-side down so the top is smooth and taut.
Step 6: Final Proofing
Cover the dough with another baking tray to keep the warmth in and let it proof for 2 hours. This step gives the dough time to rise one last time, achieving that coveted lightness and volume.
Step 7: Add the Finishing Touches and Bake
Preheat your oven to 425°F. Just before baking, drizzle the top of your dough with more extra virgin olive oil and spread it evenly with your fingers. Use your oiled fingertips to create those signature dimples by pressing gently all over the dough until you can see the tray bottom here and there. Sprinkle generously with flaky sea salt and any other favorite toppings like rosemary or sliced garlic. Bake for 25 to 30 minutes until golden and crisp.
Step 8: Cool and Enjoy
Once out of the oven, carefully remove the focaccia from the tray and give it at least 10 minutes to cool. This resting period helps the crumb set so slicing is clean and the texture stays perfect. Of course, it is incredibly tempting to dig right in while still warm!
How to Serve Homemade Focaccia Bread Recipe
Garnishes
One of the joys of making focaccia is playing with toppings. Herbs like rosemary, thyme, or basil add fresh earthiness, while garlic or caramelized onions bring savory depth. For an extra burst of flavor, consider sun-dried tomatoes, olives, or even a sprinkle of parmesan just before baking. The garnishes not only make the focaccia look beautiful but elevate every bite.
Side Dishes
This focaccia pairs beautifully with soups, salads, and stews. It’s perfect alongside a bowl of tomato basil soup or served as a base for a fresh Caprese salad. A drizzle of balsamic glaze on the side transforms it into a classy appetizer at dinner parties. Whenever you feel like something comforting yet sophisticated, this bread shines.
Creative Ways to Present
Try cutting your focaccia into strips for dipping into herb-infused olive oil or hummus. Turn it into a sandwich by slicing horizontally and adding mozzarella, roast vegetables, and a smear of pesto. You can also serve it warm with a spread of whipped ricotta and honey, striking that perfect balance between savory and sweet. The possibilities with this homemade focaccia are truly endless!
Make Ahead and Storage
Storing Leftovers
If you have leftover focaccia, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for up to two days, maintaining its softness and flavor. Avoid refrigeration as it can dry out the bread.
Freezing
To save focaccia for longer, wrap it well in plastic wrap and then in foil before freezing. When stored properly, it keeps well for up to three months. Thaw overnight at room temperature before reheating.
Reheating
The best way to bring leftover focaccia back to life is to warm it in a preheated 350°F oven for about 10 minutes. This refreshes the crust’s crispiness while warming the crumb inside. If you’re in a hurry, a quick toast in a skillet also works wonders.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour is preferred for its higher protein content, you can use all-purpose flour in a pinch. The texture will be slightly less chewy and have smaller air pockets, but it will still be delicious.
Why does the recipe call for refrigerated fermentation?
Cold fermentation slows down the yeast activity, allowing flavors to develop more fully. It also improves the dough’s texture, making your focaccia more flavorful and complex than a quick-rise version.
How do I prevent the focaccia from sticking to the tray?
Generously oiling your baking tray and lining it with parchment paper ensures easy removal after baking. The oil also contributes to a beautifully crisp bottom crust.
Can I add toppings before the final proof?
It’s best to add your toppings after the final proof just before baking. Adding them earlier can weigh down the dough or cause them to burn during the baking process.
Is it necessary to dimple the dough?
Yes! The dimples help trap the olive oil on top, creating those signature pockets of richness and contribute to the focaccia’s traditional texture and appearance.
Final Thoughts
Baking your own Homemade Focaccia Bread Recipe is such a rewarding experience. The aroma that fills your kitchen, the golden crust, and the soft, flavorful crumb make every bite worth the wait. Whether you keep it simple or dress it up with your favorite herbs and toppings, this focaccia will quickly become a beloved staple in your baking repertoire. So roll up your sleeves, and treat yourself and your loved ones to this wonderful bread—you won’t regret it!
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Homemade Focaccia Bread Recipe
- Total Time: 12 hours 45 minutes
- Yield: 1 large 9×13 inch focaccia bread, approximately 8 servings
Description
This classic focaccia bread recipe combines simple ingredients with a slow, overnight fermentation to develop deep flavors and a perfect airy texture. The dough is stretched, folded, and proofed before being dimpled and baked to golden crispness, resulting in a fragrant, olive oil-rich flatbread topped with flaky sea salt. Ideal as a side or a base for herbs and toppings, this focaccia offers an authentic Italian bread experience.
Ingredients
Dough Ingredients
- 500 grams (4 cups) White Bread Flour
- 420 ml Luke-Warm Water (105-114°F)
- 1 teaspoon (4g) Active Dry Yeast
- 2 teaspoons (10g) Kosher Salt
- 1 teaspoon (5g) Maple Syrup
- 1 tablespoon (15ml) Extra Virgin Olive Oil
For Baking and Topping
- 4 tablespoons Extra Virgin Olive Oil, divided
- 1 tablespoon Flaky Sea Salt
Equipment
- Large Bowl for proofing
- Food Scale
- Parchment Paper
- 9×13 Metal Baking Tray
- Serrated Bread Knife
Instructions
- Prepare the yeast mixture: In a large bowl, combine the warm water, active dry yeast, kosher salt, maple syrup, and 1 tablespoon of extra virgin olive oil. Stir well and set aside for a couple of minutes to allow the yeast to bloom and become active.
- Add and mix flour: While the yeast mixture rests, weigh the bread flour accurately. Add it to the wet ingredients and mix until no dry flour patches remain. Cover the bowl with a cloth and let it rest for 10 minutes to hydrate the flour.
- First stretch and fold: With wet hands, stretch one corner of the sticky dough over itself, then rotate the bowl and repeat this process around all sides. This creates gluten structure. Rest the dough for another 10 minutes.
- Second stretch and fold: Repeat the stretch and fold procedure again to further develop dough elasticity. Then drizzle 1 tablespoon olive oil over the dough and spread evenly to coat.
- Overnight cold fermentation: Cover the bowl with a towel and place it in the refrigerator for 12 to 24 hours to slow ferment and develop flavor and texture.
- Prepare the baking tray: Lightly coat the 9×13 metal baking tray with olive oil, then line it with parchment paper. Drizzle 2 tablespoons of olive oil on the parchment and spread it evenly on the bottom and sides for a non-stick and flavorful surface.
- Transfer dough to tray: Remove the dough from the fridge, gently scrape the sides to loosen it, and carefully slide it into the prepared baking tray.
- Shape the dough: With oiled hands, fold one side of the dough towards the center, then repeat with the opposite side. Flip the dough so the seams are on the bottom and the smooth side is facing up.
- Final proof: Cover the tray with another tray or a towel and let the dough proof at room temperature for 2 hours until it becomes puffy and nearly doubled.
- Preheat oven and prepare dough surface: Set your oven to 425°F (218°C). Meanwhile, drizzle additional extra virgin olive oil generously on top of the dough and spread it evenly with your fingers.
- Dimple the dough: Using both oiled hands, press your fingers gently into the dough all over, creating dimples that reach the bottom of the tray. This characteristic step helps trap air and adds texture.
- Add toppings and salt: Sprinkle the surface liberally with flaky sea salt and any optional toppings like herbs or garlic according to your preference.
- Bake the focaccia: Place the tray in the preheated oven and bake for 25 to 30 minutes, or until the focaccia turns golden brown and develops a crisp crust.
- Cool before slicing: Remove from the oven and carefully take the focaccia out of the tray. Allow it to rest at room temperature for at least 10 minutes before slicing with a serrated bread knife. For best texture and flavor, let it cool completely before serving, though it’s delicious warm.
Notes
- Use a food scale for accurate flour measurement to ensure dough consistency.
- The long, cold fermentation in the refrigerator develops flavor and improves texture.
- Wet your hands with olive oil when handling the dough to prevent sticking.
- Maple syrup aids yeast activation and adds a slight sweetness, but may be substituted with honey or sugar.
- Feel free to add fresh herbs, garlic, olives, or cherry tomatoes as toppings before baking for extra flavor.
- Letting the focaccia cool completely ensures cleaner slicing and better crumb structure.
- Prep Time: 15 minutes active + 12 hours inactive
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
