Focaccia Bread Recipe (Easy, Fluffy & Crispy)
This focaccia bread recipe creates a soft, airy interior with a golden, crispy crust and rich olive oil flavor. Topped with herbs and a sprinkle of salt, it’s simple to make and perfect for serving alongside meals, dipping in olive oil, or using for sandwiches. A classic Italian bread that’s both rustic and irresistible!
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer
- Baking pan (9×13 inch or sheet pan)
- Measuring Cups and Spoons
- Oven preheated to 450°F (230°C)
Ingredients
- 4 cups all-purpose flour (or bread flour)
- 2 tsp salt
- 2 tsp instant yeast
- 1½ cups warm water
- ¼ cup olive oil (plus extra for drizzling)
- Toppings: rosemary, sea salt, or other herbs/vegetables
Instructions
- Mix dough: Combine flour, salt, yeast, warm water, and olive oil in a bowl. Mix until shaggy.
- Knead or rest: Knead for 8–10 minutes until smooth, or use a no-knead method with periodic folds.
- First rise: Cover and let dough rise for 1–2 hours, or refrigerate overnight for deeper flavor.
- Prepare pan: Generously oil a baking pan. Transfer dough and stretch gently to fit.
- Create dimples: Press fingertips into dough to form dimples. Drizzle with olive oil.
- Add toppings: Sprinkle with rosemary, sea salt, or desired toppings.
- Bake: Bake at 450°F for 20–25 minutes until golden brown.
- Cool & serve: Cool slightly before slicing. Serve warm or at room temperature.
- Expert Tip: Use plenty of olive oil in the pan and on top of the dough—this creates crisp edges and rich flavor.
Notes
- Bread flour gives extra chew, while all-purpose flour yields a softer crumb.
- Long fermentation (overnight in fridge) enhances flavor and texture.
- Avoid overproofing—dough should double but not collapse.
- Focaccia freezes well; thaw and reheat in oven before serving.
- Experiment with toppings: olives, tomatoes, caramelized onions, or cheese.