How to Make Classic Focaccia – The Perfect Italian Bread Recipe

Focaccia is one of Italy’s most beloved breads, known for its golden, crisp crust, airy texture, and rich flavor. Whether served as a side dish, used for sandwiches, or simply dipped in olive oil, focaccia is versatile, satisfying, and easy to make at home.

With just a handful of pantry staples, this recipe will guide you through creating a bakery-quality focaccia that’s fluffy on the inside and crispy on the outside.

Why You’ll Love This Focaccia Recipe

Focaccia is more than just bread – it’s a canvas for flavor. Its dimpled surface holds pools of fragrant olive oil, herbs, and even toppings like olives, tomatoes, or caramelized onions. The combination of crispy edges, soft interior, and aromatic toppings makes focaccia a standout on any table.

The simplicity of focaccia dough, paired with long fermentation and gentle handling, creates a bread that’s flavorful, rustic, and perfect for both beginner bakers and seasoned pros.

Ingredients for Focaccia

• 700 g bread flour (makes two focaccia loaves)
• 680 g lukewarm water (100°F / 34°C) – 95% hydration
• 7 g dry yeast
• 12 g fine sea salt
• 1 tsp honey (optional)
• 60 g extra virgin olive oil
• 2 sprigs rosemary, finely chopped
• 40 g black olives, chopped or sliced (optional)

Step-by-Step Instructions to Make Focaccia

Step 1: Activate the Yeast

1. In a large mixing bowl, combine lukewarm water and honey (if using). Sprinkle the dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy.

Step 2: Mix the Dough

1. Add the bread flour to the yeast mixture. Use a wooden spoon or spatula to mix until a sticky dough forms.
2. Sprinkle in the sea salt and continue to mix until well incorporated. The dough will be wet and shaggy – this is normal.

Step 3: First Rise (Bulk Fermentation)

1. Drizzle the olive oil over the dough and gently fold the dough onto itself a few times.
2. Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 12-14 hours, or until doubled in size. For faster results, let it rise in a warm place for 3-4 hours.

Step 4: Prepare the Baking Pan

1. Generously coat a baking tray (or two if splitting the dough) with olive oil to prevent sticking and add flavor.
2. Pour the dough onto the tray. Gently stretch and press it towards the edges. Don’t worry if it shrinks back – let it rest for 10-15 minutes and stretch again.

Step 5: Dimple the Dough

1. Drizzle more olive oil over the dough’s surface. Using your fingers, press down to create dimples all over the dough.
2. Sprinkle chopped rosemary and black olives across the surface.

Step 6: Second Rise

1. Cover the tray lightly and let the dough rise for another 30-45 minutes until puffy.

Step 7: Bake the Focaccia

1. Preheat your oven to 450°F (232°C).
2. Bake the focaccia for 25-30 minutes, or until the top is golden brown and the edges are crispy.
3. Remove from the oven and let cool slightly before slicing.

Pro Tips for Perfect Focaccia

• High Hydration Dough: Don’t be alarmed by the wet dough – this is what gives focaccia its airy texture.
• Olive Oil Generosity: Use plenty of olive oil! It prevents sticking and adds flavor to both the crust and interior.
• Overnight Fermentation: Longer fermentation enhances the flavor and improves the bread’s texture.
• Dimpling Technique: Press deeply to create those signature dimples. They allow the olive oil to pool, enriching the flavor.

Nutritional Information (Per Slice, Approx.)

• Calories: 180
• Fat: 8g
• Carbs: 22g
• Protein: 4g
• Fiber: 1g
• Sodium: 300mg

Health Concerns

• Caloric Density: Focaccia is high in carbs and fats, so enjoy in moderation.
• Sodium Content: Reduce the amount of salt or use unsalted toppings for a lower sodium option.
• Gluten Sensitivity: This recipe contains gluten, but gluten-free flour alternatives can be used with modified hydration levels.

Pros and Cons

Pros:

• Simple to make with minimal ingredients
• Perfect base for various toppings and flavors
• Great for sandwiches, dipping, or as a side dish
• Impressive and rustic presentation

Cons:

• Time-consuming due to fermentation
• High in calories and carbs
• Requires specific bread flour for best results

FAQs

How long does homemade focaccia last?
Focaccia stays fresh for 1-2 days at room temperature. Store in an airtight container to prevent drying out.

Can I freeze focaccia?
Yes! Focaccia freezes well. Wrap in plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.

Why is my focaccia dense?
Dense focaccia often results from under-proofing. Ensure the dough rises fully before baking.

Can I add different toppings?
Absolutely! Cherry tomatoes, caramelized onions, or sundried tomatoes make excellent additions.

Is focaccia the same as pizza dough?
While similar, focaccia dough has a higher hydration level and more olive oil, resulting in a fluffier texture than pizza dough.

Conclusion

Focaccia is an easy yet impressive bread that brings the authentic flavors of Italy into your home. Whether you keep it simple with rosemary and olives or add creative toppings, this recipe ensures a golden, crisp, and airy result every time. Enjoy focaccia as a snack, side, or sandwich bread – it’s always a crowd-pleaser!

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