If you’ve never made bread from scratch, this homemade focaccia recipe is the perfect place to start. It’s simple, easy to love, and only needs a few pantry staple ingredients you probably already have on hand.


You get this golden, pillowy, full of flavor loaf that looks and tastes like something from a bakery. Fresh rosemary and flaky sea salt give it that classic focaccia finish, but if you peek at the notes I’ve got a few ideas on how to tweak this base recipe.

Even if you’ve never touched a packet of yeast in your life, this homemade focaccia recipe has your back. The dough does its thing while you go about your day, no overnight wait required.Then before you know it, you’ve got this golden, fluffy, rosemary scented bread that tastes amazing.If you’re new to baking bread or just want something easy and reliable, this recipe is a keeper. Plus, like the video shows, this dough is forgiving in case you hit a bump along the way.

Let me set you up for success before you start:

• This recipe makes the right amount of dough for a 9×13 inch baking pan.

• This recipe calls for BREAD flour. Not All Purpose.

Bread flour is higher in protein and protein is what forms gluten. More Protein = More Gluten

Gluten makes dough stronger, stretchier, and rise better.

All of those components make those beautiful air bubbles you’re used to seeing in sliced focaccia.

• Like me, you may need to add extra oil, water, or a little flour along the way to get the right consistency. This dough will seem wet, and that’s ok.

• Make sure you have a warm spot to let the dough rise.

If your kitchen is on the colder side you can heat a cup of water in the microwave and place the covered bowl of dough in the steamy microwave.

You could also use the oven. Heat it for a minute or 2 and turn it back off. Leave the oven light for a little warmth and place the bread in the oven to rise.

• Make sure you poke your fingers all the way to the bottom of the pan when you are dimpling the dough. This helps the dimples not disappear when baking.

Foolproof Focaccia
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Foolproof Focaccia

Course: Sides, SnacksDifficulty: Easy
Prep time

2

hours 

45

minutes
Cooking time

20

minutes
Total time

3

hours 

5

minutes

This homemade focaccia recipe is perfect for beginners! With just a few ingredients, you’ll have a golden, pillowy loaf that’s full of flavor. Fresh rosemary and flaky sea salt make it extra special. It’s an easy bread recipe you can make in a single day!

Ingredients

  • 4 cups Bread Flour

  • 2 1/4 tsp Instant Yeast (1 packet)

  • 2 tsp Kosher Salt

  • 1 tsp Sugar

  • 2 cups very warm water

  • 2 Tbs Olive Oil

  • Olive Oil, for drizzling

  • Flaky or coarse sea salt or kosher salt

  • Fresh Rosemary, removed from sprig and chopped

Directions

  • Make the dough
    -In a big mixing bowl or stand mixer, combine the flour, salt, sugar, and yeast.
    -Pour in about half the water and stir it up. It’ll look rough and dry (totally fine). Then add most of the rest of the water, saving few tablespoons just in case, and stir again until it starts coming together.
    -If it still feels too dry, add the rest of the water and a little more if needed. You’re looking for a thick, shaggy dough with no dry patches.
    -Add in 2 tablespoons of olive oil and mix until it’s mostly absorbed.
  • Let it Rise
    -Once the dough is mixed, cover the bowl with a clean towel or plastic wrap and let it rest in a warm place for 30 minutes.
  • Stretch and Fold, pt. 1
    -After 30 minutes uncover the dough. With damp hands, stretch one side of the dough up and fold it over onto itself. Turn the bowl a quarter turn and repeat. Do this 4-5 more times until you’ve worked your way around the whole dough. You should be taking the edges of the dough and placing them on the top.
    -When everything is folded over, cover the dough again tightly with plastic wrap and let it rise for another hour.
  • Stretch and Fold, pt. 2
    -While waiting for the dough to rise, butter or spray your baking pan.
    -After the hour is up, do another round of stretch and folds and put the dough into your greaser pan.
    -Flip the dough around a few times in the pan to coat it in oil and press it out with your fingers to spread it across the pan. It might not reach the edges yet but just get it as flat as you can.
    -Cover it tightly and let it rise again for another hour in the pan.
  • Dimple the dough
    -After the hour is up, oil your fingers and start dimpling the dough all over. This is also a good time to gently stretch it to the corners if it hasn’t reached yet.
  • Preheat the oven to 450°F. 
    -When it’s fully dimpled, set the pan aside while you preheat the oven.
    -Right before baking, drizzle with a little more olive oil, sprinkle with salt, and add some fresh rosemary.
    -Bake it in the center of the oven for 18-25 minutes, or until the top is golden and crisp.
    -Let it cool for about 10–15 minutes before slicing into it.

Recipe Video

Notes

  • Get Creative with Toppings – Along with rosemary and sea salt, you can add olives, garlic, or even sun dried tomatoes for a different twist on this version. But don’t stop here think pesto, cheddar & jalepeno, everything bagel! Satisfy a sweet tooth by trying mixed berries and honey or something more cinnamon roll inspired.
  • Let it Rise – Be sure to give the dough enough time to rise. This can take a couple of hours, but it’s what gives the focaccia its signature pillowy texture.
  • Knead it well – Don’t rush the stretch and fold process! Kneading helps develop the dough’s structure and makes it a light, airy bite.
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