homemade focaccia

Focaccia is a great bread that everyone should know how to make.A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour.  This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how.

How to make Focaccia

g Instant Yeast

Flour

Salt

g Extra Virgin Olive Oil

Rosemary

Chives

Mix the ingredients

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.  Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. The dough will be very sticky. Pour the olive oil over the dough, work together until the oil is absorbed. Cover and let rest for 20 minutes.

Bulk Fermentation + Gluten Development

Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.  For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present

Proofing (Second Ferment)

Drizzle olive oil into a 9x13 baking pan until the bottom is covered. After the last stretch and fold, turn the focaccia dough into the pan and gently work it to the edges. Note: If the dough is springing back from the edges, cover and let rest for 15-20 minutes before gently working to the edges.  Cover the pan and let the focaccia proof for 45-60 minutes. At the end of proofing, the dough should be well risen and puffy with gas bubbles. Preheat the oven to 450 F.

Dimple + Add Toppings

Dimple the proofed dough with wet fingers by gently pushing to the bottom of the pan, but do not accidentally go through the dough. For me, I like lots of dimples and run over the dough 2-3 times.  Whisk the olive oil and water together with a fork until it emulsifies, about 2-3 minutes. Pour the mixture over the focaccia where it will pool into the dimples.  Sprinkle flaky salt and fresh herbs over the top. If using other toppings like grape tomatoes, or olives, add them now too and gently press into the dough. Note: This turns into a great pizza with sauce, cheese and anything else you may have in the fridge.

Bake

Place on the middle rack of the 450 F oven and bake for 20-25 minutes until golden on top. Let rest under a cloth on a wire rack for 5 minutes before slicing into hunks of focaccia  Serve as is, or slice in half for creating sandwiches.

No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

Super Easy No-Knead Focaccia

All-purpose flour

tsp Yeast

Sugar

(455 gms) Lukewarm water

tbsp Olive oil

Sea salt and Rosemary

Combine the flour, yeast, salt, and sugar in a large bowl.

Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.

Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.

Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.

When you&#39;re ready to bake, grease a 9&quot; x 13&quot; or 10&quot; x 12&quot; pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.I used a 10&quot; x12&quot; pan and lined it too.

Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.

Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.

Pour 2 tablespoons of olive oil in the center of the prepared pan.

Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.

Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.Mine doubled in 1.5 hours.

Preheat the oven to 220 C.

Sprinkle rosemary ( if using ) all over the surface of the dough.

Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.

Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.

Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!

Garlic Parmesan Focaccia Bread is a savory homemade favorite, featuring a soft, flavorful bread base topped with garlic-infused oil, Parmesan cheese, and aromatic herbs. This recipe yields a delicious, aromatic bread perfect for serving as an appetizer, side dish, or snack.

Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite Recipe

all-purpose flour

instant yeast

salt

water (about 110°F)

sugar

extra virgin olive oil,

garlic,

olive oil garlic

Parmesan cheese

herbs rosemary (optional)

Flaky sea salt,

Mix the Dough

&#8211; In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy. Add flour and salt, mix into a dough. Knead until smooth.

First Rise

&#8211; Coat dough with olive oil, let rise until doubled in size.

Prepare Garlic Oil

&#8211; Heat olive oil with garlic, set aside.

Stretch and Second Rise

&#8211; Transfer dough to pan, press and stretch. Let rise until puffy.

Top and Bake

&#8211; Dimple dough, brush with garlic oil, top with Parmesan, herbs, and salt. Bake until golden.

Cool and Serve

&#8211; Cool in pan, transfer to rack, slice, and serve.

This Garlic Rosemary Focaccia recipe offers a fragrant, flavorful homemade Italian bread with a tender crumb and crisp top. Infused with roasted garlic and fresh rosemary, this focaccia is perfect as a side dish or a savory snack. The dough is prepared with instant yeast, olive oil, and a touch of sugar, then baked to golden perfection with a sprinkle of coarse salt for that authentic finish.

Garlic Rosemary Focaccia Recipe

water

Olive oil (divided)

Instant yeast (or 2-1/4 teaspoons)

All purpose flour (480 grams)

salt (for topping)

rosemary

Whole garlic bulbs (bulbs separated and peeled)

Activate Yeast

Using a thermometer, ensure the water temperature is between 105°F and 115°F to properly activate the yeast. Add the granulated sugar and instant yeast to the warm water, stirring gently, then allow the mixture to sit undisturbed for 5 minutes until it becomes frothy.

Roast Garlic

Preheat your oven to 350°F. Place the peeled garlic cloves in a small skillet and bake for approximately 30 minutes until soft and fragrant. Once roasted, chop half of the garlic cloves to incorporate into the dough and reserve the remaining for topping the focaccia.

Measure Flour

Measure 3-3/4 cups of all-purpose flour using the spoon and leveling technique to avoid compacting and ensure accuracy.

Mix Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook, combine the measured flour, salt, 1/4 cup of olive oil, and the chopped roasted garlic. Mix these ingredients to distribute evenly.

Add Yeast Mixture and Knead

Pour the frothy yeast mixture into the flour mixture slowly while mixing. After initial mixing, increase the speed to medium and knead the dough for about 5 minutes. If the dough is sticky, gradually add a little more flour. The dough should pull away from the sides of the bowl and feel tacky but not sticky.

Transfer the dough into a large mixing bowl greased with olive oil. Brush the dough surface with olive oil, then cover the bowl tightly with plastic wrap.

Proof Dough

Place the covered dough in a warm spot for 1.5 hours or until it doubles in size.

Preheat Oven for Baking

When the dough has risen, preheat your oven to 400°F.

Prepare Baking Sheet and Shape Dough

Grease a 9&#215;13-inch baking sheet with olive oil. Empty the risen dough onto the sheet and gently press it out with your fingers to cover the entire surface evenly.

Second Rise

Cover the shaped dough with plastic wrap again and let it rest in a warm place for an additional 30 minutes.

Dimple the Dough

After the dough has risen, use your fingers to poke dimples evenly all over the surface.

Add Toppings

Brush the dough generously with olive oil. Sprinkle the remaining roasted garlic cloves and fresh rosemary leaves evenly over the top, then sprinkle with coarse salt.

Bake the Focaccia

Place the baking sheet on the middle oven rack and bake for about 20 minutes until the focaccia is golden brown and cooked through.

Final Olive Oil Brush

Remove the focaccia from the oven and immediately brush lightly with olive oil for a shiny, flavorful finish.

This easy focaccia bread is a no-knead, one-bowl recipe that gives you a soft, airy crumb, a crisp olive-oil crust, and reliable results every time. Made with simple pantry ingredients and minimal hands-on work, it’s a foolproof way to bake homemade focaccia for everyday meals, sandwiches, or sharing at the table.

Easy Focaccia Bread (No Knead, One Bowl)

instant dry yeast (see notes for substitutions)

sugar (helps activate the yeast)

all-purpose flour (bread flour also works)

salt (essential for classic focaccia flavor)

extra virgin olive oil (divided)

extra virgin olive oil

rosemary (optional, fresh or dry)

bloom the yeast

Bloom the yeast: Add 1¾ cups&#32;lukewarm water, 2 teaspoons&#32;instant dry yeast, and 2 teaspoons&#32;sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.

make the dough

Make the dough: Add 4 cups&#32;all-purpose flour and 3 teaspoons&#32;salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.Add 2 tablespoons&#32;Extra Virgin Olive Oil and stir again. The dough will be wet and soft. That’s correct.

proofing

Cover the bowl with a damp cloth or plastic wrap.Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.You can also let it rise at room temperature. In cooler kitchens, this will take longer.Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.

folding

Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.

second proofing

Second rise in the pan: Grease the pan well with 2 tablespoons&#32;Extra Virgin Olive Oil. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.In the meantime, preheat the oven to 450°F (230°C).

add topping

Dimple and top: Mix 2 tablespoons&#32;extra virgin olive oil, 3 tablespoons&#32;water, and ½ teaspoon&#32;salt in a small bowl.Dip your fingers into the mixture and press deep dimples into the dough.Pour the rest of the mixture on top. Sprinkle with ½ teaspoon&#32;rosemary or more if you like.

bake

Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.

I love your recipes! The healthiest cooking and eating I have done this past year is because of you. Thank you so much!

I made this today, and it was super easy and delicious!

I had never baked any kind of bread before. I knew very little about how to bake bread- how to bloom yeast, proof dough- any of it. And this recipe made it easy for me. The bread came out fantastic. It turned out so good that I am making it again a week later! Thank you for making it seem less complicated and intimidating to a beginner.

Best focaccia ever, easy, quick, my to go to for years now!

This was a very simple recipe to follow. I appreciate the breaking down of every ingredient and step of this. This was my first time making any kind of bread and I am more than proud with the finished product. Thank you.

Just made mine and added, jalapeño and sharp cheddar! Wonderful recipe :-)

I always use this recipe and I always have trouble getting it out of the 9x12 pan. I use all the olive oil stated in the recipe too. It is a great bread recipe, I’d just love a solution for getting it out of the pan

So simple and delicious, my family loved it. I topped with roasted tomatoes, garlic, rosemary, and salt

Love all your recipes simple ,old school , health , and sooo good

I have been living in Sicily but from California. I love it here! But we have to move home to cali for a few years.  I love your story and recipes

This was really easy, and turned out so pretty! Tasty, too!I topped mine with rosemary and thyme, cherry tomatoes and sliced kalamata olives, and sprinkled it with vanilla salt. Baked it on a half sheet pan.

https://www.youtube.com/watch?v=KZqBR1vjG-4

GET RECIPE: https://theplantbasedschool.com/focaccia-no-knead/

This easy focaccia recipe will yield perfectly baked bread with a golden crisp crust and a soft, airy crumb.

You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.

And with this no-knead focaccia recipe, you won’t even make your hands dirty.

INGREDIENTS:
FOR THE DOUGH
1¾ cups (440 grams) lukewarm water
2 teaspoons (7 grams) instant dry yeast substitute active dry yeast
2 teaspoons (8 grams) sugar
4 cups (600 grams) all-purpose flour or bread flour
3 teaspoons (12 grams) salt
2 tablespoons (30 grams) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper)

TOPPING
2 tablespoons (15 - 30 grams) extra virgin olive oil
3 tablespoons (45 grams) water
½ teaspoon (2.5 grams) salt
1 teaspoon (5 grams) flaky salt
5 sprigs rosemary

BAKE: When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Please enjoy ❤️ Nico & Louise

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Top 5 homemade focaccia recipes from across the web

The most viewed homemade focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make Focaccia

Super Easy No-Knead Focaccia

Garlic Parmesan Focaccia Bread – A ...

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Easy Focaccia Bread (No Knead, One ...

The most viewed homemade focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine