Authentic Homemade Focaccia Bread Recipe

This easy, no-knead focaccia bread makes a delicious side for dinner. It’s quick to prepare and full of flavor — everyone will enjoy it.

Baking homemade bread is one of my favorite things. Mixing a few simple ingredients into a shaggy dough and turning it into a golden, crusty loaf feels almost magical.

Some breads take time and effort, but this easy focaccia is fast and forgiving. Aside from rise time, it requires very little hands-on work.

This no-knead focaccia involves mixing the ingredients, letting the dough rest for a couple of hours, pressing it into a pan, and baking. Expect about 10 minutes of active prep time.

Why do you poke holes in focaccia?

Dimpling the dough releases large pockets of gas and creates a more even crumb. When you press indentations into the dough, you deflate oversized bubbles so the texture becomes uniform. After dimpling, the dough is allowed to rise again so the focaccia stays light rather than collapsing flat.

Dimpling also helps the olive oil and seasonings to coat and seep into the dough. This adds flavor and contributes to a crisp, golden crust.

How do I know when my focaccia is done?

Bake the focaccia for about 25–27 minutes at a high temperature. It’s ready when the crust turns golden brown. If you use an instant-read thermometer, the interior should register between 190–210°F (88–99°C).

An internal temperature check is the most reliable method if you’re unsure whether it’s fully baked.

Ingredients

• 3 1/4 cups all-purpose flour, plus 2–4 tablespoons for dusting
• 1 tablespoon instant yeast
• 2 1/4 teaspoons salt
• 1 1/2 cups very warm water (about 100°F / 38°C)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher or coarse salt
• 2 teaspoons dried rosemary (or 2 tablespoons chopped fresh rosemary)

Instructions

1. In a large bowl, stir together the flour, instant yeast, and salt.
2. Add the very warm water (comfortably warm to the finger, roughly 100°F). Mix until incorporated.
3. Stir with a wooden spoon or dough whisk until all the flour is hydrated and no dry bits remain. This takes a couple of minutes.
4. Cover the bowl tightly and let the dough rise for about 2 hours, or until doubled in size.
5. Brush a 9×13-inch pan with 1 tablespoon olive oil, coating the bottom and sides.
6. Whisk together the remaining 2 tablespoons olive oil, 1 tablespoon water, and 1 teaspoon kosher salt in a small bowl.
7. When the dough has doubled, lightly dust it with flour so it’s easier to handle. Turn it a couple of times in the bowl with floured hands to form a lightly floured ball without deflating it.
8. Transfer the dough to the prepared pan and press it out with your hands to fill the pan; it doesn’t need to be perfect.
9. Pour the olive oil and salt mixture evenly over the dough, then press and dimple the surface all over with your fingers so the oil settles into the indentations.
10. Sprinkle rosemary over the top.
11. Cover the pan with plastic wrap or a clean towel and let the dough rise for 45–60 minutes.
12. Preheat your oven to 450°F (230°C).
13. Uncover the risen dough and bake for 25–27 minutes, until the top is golden brown and the internal temperature reaches 190–210°F (88–99°C).
14. Let the focaccia cool in the pan for a few minutes, then transfer it to a wire rack to finish cooling.
15. Serve warm with olive oil and balsamic, or enjoy it plain.

Notes

This recipe scales easily: halve it for a 9×9-inch pan, double it for two 9×13 pans, or make a double batch and refrigerate part of the dough for up to a week. To bake dough from the fridge, bring it to room temperature (about 2–3 hours) before shaping and baking. You can substitute up to two-thirds whole wheat flour with good results.

Yield: Serves 16

Easy Focaccia Bread

This easy, no-knead focaccia is a simple, flavorful bread that pairs well with soups, salads, and mains.

Ingredients

• 3 1/4 cups all-purpose flour plus 2–4 tablespoons for dusting
• 1 tablespoon instant yeast
• 2 1/4 teaspoons salt
• 1 1/2 cups very warm water (about 100°F / 38°C)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher or coarse salt
• 2 teaspoons dried rosemary (or 2 tablespoons chopped fresh rosemary)

Instructions

1. In a large bowl, stir together the flour, yeast, and salt.
2. Add the warm water and mix until combined.
3. Stir until all flour is hydrated and no dry pieces remain.
4. Cover and let the dough rise for about 2 hours, until doubled.
5. Brush a 9×13 pan with 1 tablespoon olive oil.
6. Mix the remaining 2 tablespoons oil with 1 tablespoon water and 1 teaspoon kosher salt.
7. Lightly flour the dough to make it easier to handle.
8. Turn it a couple of times with floured hands to form a lightly floured ball without deflating it.
9. Press the dough into the prepared pan to roughly fill it.
10. Pour the oil mixture over the dough and dimple the surface with your fingers.
11. Sprinkle on the rosemary.
12. Cover and let rise 45–60 minutes.
13. Preheat the oven to 450°F (230°C).
14. Bake 25–27 minutes, until golden and 190–210°F internally.
15. Cool briefly in the pan, then transfer to a rack to finish cooling.
16. Serve warm with olive oil and balsamic or enjoy plain.

Notes

This recipe can be halved or doubled to suit your needs. Refrigerate unused dough for up to a week; bring it to room temperature before shaping and baking. Substituting up to two-thirds whole wheat flour also works well.

Nutrition Information:

Yield:

16

Serving Size:

1 piece

Amount Per Serving:
Calories: 112
Total Fat: 3g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 0mg
Sodium: 431mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 0g
Protein: 3g

Nutrition information is an estimate based on ingredients used and may vary.