Easy Homemade Focaccia Bread (Crispy Outside, Soft Inside)

So, this easy homemade focaccia bread? It’s soft, fluffy, and golden with those perfect little crispy edges. And yep—it’s way easier than it looks.

I tried it one lazy afternoon with just flour, yeast, olive oil, and some salt. Pressed it into a pan, let it rise, and poked those classic dimples on top. Baked it until the whole kitchen smelled like a bakery.

It’s chewy inside, crisp outside, and crazy good dipped in soup or eaten warm by itself. No special tools, no stress. Just simple, honest bread you’ll wanna make again and again.

If you’ve never baked bread before, this is the one to start with. Let’s make it together—it’s easier than you think.

Why You’ll Love This Recipe

• Bakery-Quality at Home: Focaccia might look and taste like something from a bakery, but you’ll be surprised how doable it is. The long proofing does most of the heavy lifting.
• Deep Flavor with Little Effort: Letting the dough rest overnight in the fridge develops complex flavor without any extra work. You don’t need sourdough starter or fancy techniques.
• Crispy Crust, Soft Middle: Thanks to generous olive oil, the edges get golden and crisp while the interior stays pillowy and moist.
• Endlessly Customizable: This base recipe works with herbs, cheeses, garlic, tomatoes, olives—whatever toppings you like.
• Perfect for Make-Ahead: The dough can rest up to 18 hours in the fridge, which means you can prep the night before and bake fresh for lunch or dinner.

What You Need to Know Before You Start

Prep & Cook Time

• Initial Prep: 15–20 minutes (mixing the dough and oiling the pan)
• Bulk Rise (Cold Proof): 8–18 hours in the refrigerator (overnight recommended)
• Final Rise (at room temp): 2–4 hours, depending on your kitchen’s warmth
• Bake Time: 20–25 minutes in a hot oven
• Total Time: Minimum 4 hours (with a warm kitchen), or up to 22 hours if doing a full overnight proof

Chef’s Tip: For best flavor and texture, don’t rush the cold fermentation. A full overnight rest (12–16 hours) is ideal.

Servings

• Makes 1 large pan of focaccia, cut into 10–12 squares
• Serves 6–8 as a side dish or 4–5 as a main component (e.g. for sandwiches)

Difficulty Level

• Beginner-Friendly: If you’ve never baked bread before, this is where I recommend you start. No kneading. No special shaping. Just mix and wait.

Required Kitchen Tools

To keep things simple, we’re only using tools you likely already have:

• Large Mixing Bowl: For combining the dough
• Sturdy Silicone Spatula or Wooden Spoon: To stir and fold the dough (hands can work too)
• Measuring Cups & Spoons or a Kitchen Scale: For accuracy
• 9×13″ Metal Baking Pan (or Quarter Sheet Pan): Heavy metal pans work best for crisping the crust
• Plastic Wrap or Damp Towel: To cover the dough during the rise
• Oven: Preheated to 450°F (232°C) for that perfect golden top

Optional:

• Pastry Brush: For brushing olive oil on top
• Cooling Rack: If you want to avoid a soggy bottom crust

Ingredients for Easy Homemade Focaccia Bread

Here’s everything you’ll need to make this no-fuss, flavorful bread:

• 4 cups (500g) bread flour – High protein content helps create a chewy interior with a good rise. All-purpose flour works in a pinch, but bread flour gives better texture.
• 2 ¼ tsp (7g) instant yeast – Instant or rapid rise yeast blends right in without needing activation. You can use active dry yeast too—just bloom it in warm water first.
• 2 tsp kosher salt – Essential for balancing flavor in the dough and enhancing the toppings.
• 2 cups (480g) lukewarm water – Should feel like bathwater (around 100–105°F). Helps activate the yeast.
• 6 tbsp (90ml) extra-virgin olive oil, divided – Half goes in the pan and on the dough for that golden bottom crust. The rest drizzles on top for richness. Use the good stuff here if you can.
• Flaky salt (like Maldon), for topping – Adds a crunchy, salty finish that makes every bite pop.
• 1 tbsp fresh rosemary, finely chopped (optional) – Adds a fragrant, earthy flavor on top. You can swap in thyme or oregano.

Chef’s Note: This dough is very wet and sticky—don’t worry, that’s exactly how it should be. The high hydration creates those airy holes that make focaccia so special.

Variations for Focaccia Bread

Want to switch it up? Here are some chef-tested variations that work beautifully with this base dough:

• Herbed Focaccia: Add 2 tsp dried Italian herbs to the dough or sprinkle fresh thyme and oregano on top.
• Cheesy Focaccia: Press shredded parmesan or mozzarella into the top during the final rise. Feta and goat cheese also work well.
• Tomato & Olive: Dot halved cherry tomatoes and pitted olives into the dough before baking. Press them in gently so they don’t burn.
• Sweet Focaccia: Use the base dough, then top with thin apple slices, cinnamon sugar, and a drizzle of honey.
• Everything Bagel Focaccia: Sprinkle with “everything bagel” seasoning before baking for a savory breakfast twist.

How to Make Easy Homemade Focaccia Bread: Step-by-Step Instructions

Step 1: Mix the Dough (5 minutes)

In a large mixing bowl, combine:

• 4 cups bread flour
• 2 ¼ tsp instant yeast
• 2 tsp kosher salt

Stir dry ingredients together briefly. Then pour in 2 cups lukewarm water and stir using a wooden spoon or silicone spatula. The dough will look sticky and shaggy—this is exactly what you want. You’re not kneading here, just combining until no dry patches remain.

Tip: If you’re using active dry yeast, dissolve it in the warm water with a pinch of sugar first and let it sit 5 minutes until foamy before adding.

Step 2: Rest the Dough (5–18 hours)

Cover the bowl with plastic wrap or a clean towel. Let the dough rest at room temperature for 4 hours, or place it in the fridge for 8–18 hours. The dough should double in size and look bubbly on the surface.

Chef’s Note: A long, cold fermentation develops deeper flavor and more structure. I always let mine rest overnight in the fridge. The next day, it’s easy to handle and full of air pockets.

Step 3: Prepare the Pan and Transfer the Dough (5 minutes)

Grease a 9×13″ metal baking pan with 3 tablespoons olive oil, making sure the bottom and corners are fully coated. Don’t skimp—this is what gives the focaccia its signature crispy edges.

Use oiled hands or a spatula to scrape the dough into the pan. Turn it over once to coat both sides in oil. Gently stretch the dough toward the corners of the pan, but don’t force it—it’ll relax more during the next rise.

Step 4: Final Rise (2–4 hours)

Cover the pan and let the dough rise again at room temperature. It should spread and fill the pan, puffing up visibly.

Tip: If your kitchen is cold, place the pan in an unheated oven with the light on. Or let it rise near a warm appliance.

Step 5: Dimple and Top (5 minutes)

Once the dough has risen and is bubbly, preheat your oven to 450°F (232°C).

Drizzle 2 tablespoons olive oil over the surface. Then use your fingers to press deep dimples all over the dough, pressing straight down—not dragging. This prevents large air bubbles and gives focaccia its classic look.

Sprinkle the top with:

• Flaky sea salt
• Chopped rosemary (optional)
• Any other toppings you like

Step 6: Bake (20–25 minutes)

Bake on the center rack for 20–25 minutes or until golden brown on top and deeply browned at the edges. You should hear a little sizzle from the olive oil when you pull it out.

Check Doneness: A fully baked focaccia should have a crisp bottom and a hollow sound when tapped.

Step 7: Cool and Serve

Let the bread cool in the pan for 5–10 minutes, then use a spatula to loosen the edges and transfer to a wire rack. Cool for another 10 minutes before slicing.

Optional: Brush with a bit more olive oil or melted butter for extra richness right after baking.

How to Serve Focaccia Bread

Focaccia is one of the most versatile breads out there. Here are a few of my favorite ways to enjoy it:

• As a Side: Serve warm slices alongside soups, stews, or pasta. It’s perfect for soaking up sauces.
• For Sandwiches: Cut horizontally and fill with grilled vegetables, deli meats, or fresh mozzarella and tomato.
• Appetizer Platter: Slice into strips and serve with dips like olive tapenade, hummus, or whipped feta.
• Snack-Style: Enjoy plain or toasted with a drizzle of olive oil or balsamic glaze.

Storing Focaccia Bread

• At Room Temperature: Store in an airtight container or wrapped in foil for up to 2 days. It’s best fresh but holds up surprisingly well.
• To Reheat: Warm slices in a 300°F oven for 5–10 minutes. A toaster oven works well, too.
• Freezing Instructions: Wrap cooled focaccia tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw at room temp and refresh in the oven to crisp it up.

Tips and Tricks for Success

• Use Bread Flour for Best Texture: Higher protein gives focaccia its chew and strength.
• Don’t Rush the Final Rise: This second proof creates that signature airy structure.
• Be Generous with Olive Oil: It’s what gives the bread its rich flavor and crispy edges. Don’t cut corners here.
• Use Metal Pans, Not Glass: Metal conducts heat better and creates a golden crust. Avoid nonstick pans—they often brown unevenly.
• Try Overnight Fermentation: For the deepest flavor and best texture, always give the dough at least 8 hours in the fridge.

Nutrition

Nutrient	Amount (Per Serving)
Calories	~220 kcal
Carbohydrates	28g
Protein	5g
Fat	10g
Saturated Fat	1.5g
Sodium	280mg
Fiber	1g
Sugar	0g
Cholesterol	0mg
Iron	2% DV

Note: Nutritional values are estimates based on standard ingredients and portion sizes.

Easy Homemade Focaccia Bread FAQs

Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives better chew and rise, but all-purpose flour will still make good focaccia—just slightly softer and less structured.

Can I skip the overnight proof?
You can, but the flavor won’t be as deep. Letting it rest 4–6 hours at room temp will work in a pinch.

What if I only have active dry yeast?
Bloom it in warm water for 5–10 minutes before adding it to the dry ingredients.

Can I freeze baked focaccia?
Yes. Once cooled, slice it, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Reheat in oven to restore texture.

Why is my focaccia dense or flat?
This usually means it didn’t rise long enough or the yeast was inactive. Make sure your water isn’t too hot and give it time to rise fully.

Conclusion

This Easy Homemade Focaccia Bread is a staple in my kitchen. It delivers bakery-quality flavor and texture with minimal effort and ingredients you likely already have. Whether you’re serving it with pasta, building sandwiches, or just snacking straight from the pan, it never fails to impress.

Give it time, trust the dough, and don’t hold back on the olive oil. Once you make it, you’ll understand why this recipe stays in heavy rotation.