Homemade Focaccia Bread 5 Secrets to Crispy, Golden Perfection

In Liguria, it’s drenched in oil with coarse sea salt. But of course a little final drizzle of olive oil across the surface before slicing up into thick batons certainly won’t go astray … Which it practically has been – in all that delicious olive oil!!

Rosemary and garlic Focaccia

Press the dough to the pan’s edges. It might seem excessive, but it’s essential for preventing the bread from sticking! If your pan is not nonstick, I recommend greasing it with butter before adding the oil. Use a spatula to transfer the dough from the bowl of the stand mixer to the oiled bowl. Brush a large bowl with 2 tablespoons of olive oil.

What Is Focaccia?

• Dimpling the surface with your fingers before baking helps trap olive oil, creating golden pools of crispy goodness.
• It’s golden, flavorful, and joyfully simple to make.
• Even a first-time baker could pull this off without breaking much of a sweat.
• This focaccia recipe is our favorite bread to bake at home.

My family loves this bread when I bake it with shredded cheese on top. Focaccia is easier to make at home than you think with this easy recipe that has lots of herbs and lots of flavor! We create & photograph vegetarian recipesfrom our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. We love to eat, travel, cook, and eat some more!

Focaccia this delicious and varied can wear many outfits. It will reinvigorate it to a near-freshly made state – warm, soft and fluffy on the inside, golden and crispy on the outside. The focaccia will keep for a few days in an airtight container, but I do recommend reheating before serving. Read more about why it’s worth it and yields a better result – don’t skip it! I’ve used oregano as the herb for this one too, but rosemary also works well (fresh, not dried).

My favorite pan to use for this recipe is a nonstick aluminum 9×13-inch baking pan. Brush a 9×13-inch pan with another 2 tablespoons of olive oil. Use your fingers to brush any oil that’s pooling around the edges of the dough over its surface. It’s a wonderful recipe for bread beginners and seasoned bakers alike—simple, forgiving, and always delicious. Now, this focaccia recipe is our go-to.

How to Store Focaccia

We need to rise the dough 3 times because because the dough is so wet we can’t knead it. Focaccia – that dimpled, flat–shaped Italian bread generously flavoured with olive oil – is found all over Italy and varies from place to place. This no-knead focaccia recipe has been a staple in our kitchen for years, and it never fails to earn rave reviews.

• Cover with plastic wrap or a damp towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
• Some recipes, such as this one, are flavored with seasonings and topped with cheese.
• Love the way the olive oil pools in the holes!
• And yet, focaccia is also one of the easiest breads to make and is pretty much foolproof.

Together these qualities make a focaccia probably quite unlike any ifc markets review you’ve tried – so get set for a revelation! I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy. But if you’re short on time, try the new Quick and Dirty Focaccia – readers lvoe Are you ready to be amazed how easy it is to make Focaccia? Seasonal flavors, simple tips, and a menu your guests will love! We’re the family behind The Café Sucre Farine, dedicated to sharing approachable, well-tested recipes that make everyday moments a little more special.

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Cover the pan and set it aside for 45 minutes, or until the dough has doubled in size. Let the dough rise for a second (shorter) time. Transfer the dough to the prepared pan and turn to coat it in the oil. Uncover the dough and rub your hands with olive oil.

Frequently Asked Questions About Homemade Focaccia Bread

A sprinkle of flaky salt or herbs, and you’ve got a bread that needs no topping—yet pairs beautifully with dips like this french onion dip. The airy crumb, punctuated with olive oil pockets, gives a satisfying chew. Whether you’re baking it for a cozy dinner, a party appetizer, or just a savory snack, this focaccia delivers. And though some might think we’re olive oiled-out, providing a saucerful for dunking isn’t such a bad idea either – think like an Italian!

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But I promise, this is truly an easy focaccia recipe. The first time I made this no-knead focaccia bread, I was amazed at the results… This focaccia bread recipe is perfect for beginner bread bakers and seasoned pros alike. Most often, I make this recipe as written, topped with flaky sea salt and fresh rosemary. You can’t beat warm focaccia bread. Uncover the focaccia and drizzle 2 more tablespoons of oil on top of the dough.

It was super easy to make.We had it with tomatoe soup and it was delicious! With less than 10-minutes of hands-on time and no-kneading, the name Ridiculously Easy Focaccia Bread says it all! I used kosher salt on the top before baking and it was perfect. “I love this recipe,” raves STTASHA. It’s traditionally made with flour, yeast, oil, water, and salt.

The golden crust crackles slightly under your fingers. No matter where you enjoy it, this bread tells a regional story. In Bari, tomatoes and olives crown its surface.

The result will be denser but still delicious. Whether you’re serving it with breakfast casseroles or elevating your dinner game, focaccia offers both comfort and culinary flair. It’s golden, flavorful, and joyfully simple to make. Instead, pop slices in a 375°F oven for 8–10 minutes. Store leftovers wrapped in foil or airtight containers at room temp for up to two days.

It’s also ridiculously delicious! This recipe was updated in May 2025 to include clearer steps and a few tweaks for even better results. Note that not all recipes scale perfectly.Original recipe (1X) yields 12 servings Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged.

Love the way the olive oil pools in the holes! If you don’t squish, the cherry tomatoes kind of pop out and end up rolling around on the surface of the focaccia… and inevitably across the floor! Nobody wants bitter black bits of garlic on their focaccia! The recipe does require three proofs for the dough.

How to Reheat Focaccia

I’ve used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well. This makes the tomatoes soften and stay semi-sunk in the dough, and allows the juices to seep into the crumb (the best part!). Made with cherry tomatoes, the trick with this is to squish them before pressing them firmly into the dough.