My Go-to Focaccia Recipe

There’s something truly magical about baking bread, especially focaccia. I tried focaccia for the first time many, many years ago when a job I was working ordered me the wrong sandwich. It was a pesto and turkey on focaccia bread; I never looked back after that. This past December, I baked more bread than I have since I picked up the hobby in early 2024. Some of my family members tried focaccia for the very first time this year, and it warmed my heart to be able to bake something with love for the people I love the most.

The simple act of combining flour, water, and yeast to create something so warm and comforting feels like a small miracle every time. If you’ve been following me for a while, you know I’ve fallen in love with baking as a hobby. And this focaccia bread? It’s become one of my absolute favorites to make. Not only is it ridiculously easy, but it’s also endlessly versatile and always a crowd-pleaser.

Let’s dive into how I make it, and I promise—by the end of this post, you’ll be ready to grab your mixing bowl and get started.

The Ingredients

You don’t need anything fancy for this recipe—just a handful of pantry staples:

• 4 cups (512 g) all-purpose flour or bread flour

• 2 teaspoons (10 g) kosher salt

• 2 teaspoons (8 g) instant yeast

• 2 cups (455 g) lukewarm water

• Butter for greasing

• 4 tablespoons olive oil, divided

• Flaky sea salt

• 1 to 2 teaspoons whole rosemary leaves

Let’s Get Baking

Step 1: Make the Dough

Whisk together the flour, salt, and instant yeast in a large bowl. Add the lukewarm water and mix everything with a rubber spatula until a sticky dough forms. You can also combine your ingredients in a hand mixer if you prefer not to mix by hand. It might not look pretty, but trust me—this is where the magic begins.

Here’s a tip I’ve learned through trial and error: Rub a little olive oil on the surface of the dough before covering the bowl. This recipe calls for a lot of olive oil, and you honestly cannot have too much, so be generous. Oiling the dough before you set it to rise keeps it from drying out, especially if you use a cloth cover instead of plastic wrap. Then, pop it into the refrigerator for at least 12-15 hours. The long rise gives the bread its incredible flavor and texture.

Step 2: Prepare the Pan

When ready to bake, line a 9×13-inch pan with parchment paper or grease it with butter. Drizzle a tablespoon of olive oil into the pan. This might seem like a lot, but it’s essential for that golden, crispy crust.

Step 3: Deflate and Shape the Dough

Using a fork, gently deflate the dough by pulling it from the edges toward the center. I like to use my hands; I enjoy the feeling of the dough after it’s risen. Rotate the bowl as you go, shaping the dough into a rough ball. Transfer your dough to your prepared pan and coat it with olive oil. Yes, more olive oil! Let it rest at room temperature for 3 to 4 hours until it gets nice and puffy.

Time to Bake

Step 4: Preheat and Dimple

Preheat your oven to 425°F and sprinkle rosemary leaves over the dough. If you’re feeling fancy, which I almost always am, you can use fresh rosemary and a little basil to add flavoring. Drizzle a tablespoon of olive oil over the top and coat your hands in the oil. Then, press your fingers straight down into the dough to create those iconic focaccia dimples. Don’t be shy—the dimples not only look beautiful but also help the bread cook evenly.

Top it all off with a generous sprinkle of flaky sea salt. This step feels so indulgent and is one of my favorite parts. I have had times where I’ve given the bread a little too much salt, and it still gives me PTSD. I encourage you to be careful when salting your bread.

Step 5: Bake to Perfection

Bake the focaccia for 25 to 30 minutes until the underside is golden and crisp. The smell that will fill your kitchen? Pure bliss. Let the bread cool for about 10 minutes before slicing into it. If you can wait that long, that is!

Dimpled dough sprinkled with rosemary & basil

Storing Your Focaccia

If you have leftovers (unlikely, but it’s possible!), store them in an airtight container at room temperature for up to three days. Just be sure to reheat it at 350°F for about 15 minutes to revive its crust. And if you’re planning to freeze it, you can do so for up to three months.

Why I Love This Recipe

There’s a meditative quality to making focaccia. I feel so present in the process from the moment I mix the dough to the final dimple before baking. While baking my dough, I like to put on a good jazz playlist, pour a glass of wine, and sit and listen to jazz while my bread bakes. And when it comes out of the oven? Pure joy. I’ve served this bread alongside soups and salads at Christmas dinner or dipped it in olive oil and enjoyed a slice on its own. Every time, it feels like a treat.

Whether you’re an experienced baker or just starting, this recipe is foolproof. I hope you give it a try and that it brings you as much joy as it’s brought me. Let me know if you make it—I’d love to hear how it turns out!