Easy Focaccia Recipe

Here is my favorite easy focaccia recipe, with a simple dough that requires minimal kneading, a generous drizzle of olive oil, and a crispy golden crust topped with flaky sea salt and fresh rosemary.

This focaccia is perfect for busy weeknights when you want fresh bread without all the fuss. I love making it on Sundays and serving it alongside pasta or soup. Plus, any leftovers make the best sandwiches the next day!

Substitution Possibilities

• All-purpose flour or bread flour: Stick with either all-purpose or bread flour for this recipe – they’re pretty much interchangeable here. Bread flour will give you a slightly chewier texture, while all-purpose makes it a bit softer. Don’t substitute with whole wheat flour as it will change the texture completely.
• Instant yeast: If you only have active dry yeast, you can use it instead. Just dissolve it in the lukewarm water first and let it sit for about 5 minutes until it gets foamy before mixing with the flour.
• Olive oil: Olive oil is really what gives focaccia its signature flavor, so I’d recommend sticking with it. If you absolutely need to, you can use another neutral oil like vegetable or canola, but you’ll lose some of that classic taste.
• Butter for greasing: You can swap the butter with olive oil or cooking spray for greasing your pan – it won’t affect the final result.
• Rosemary: Feel free to get creative with toppings! Try thyme, oregano, garlic slices, cherry tomatoes, or olives. You can also skip the herbs entirely for a plain focaccia.

Can I Make This Easy Focaccia Without an Overnight Rise?

Yes. Skip the refrigerator step and let the dough rise at room temperature for 1.5–2 hours after mixing until doubled in size.

Transfer to your prepared pan, dimple, add toppings, and let rest 30–45 minutes before baking at 425∘F for 25–30 minutes. Note: The flavor won’t be quite as developed as the slow-rise version, but it’s still delicious.

What to Serve With Focaccia?

Focaccia is perfect for serving alongside just about any Italian meal, especially pasta dishes like spaghetti marinara, fettuccine alfredo, or baked ziti.

I love tearing off warm pieces to dip into olive oil mixed with balsamic vinegar, or using it to soak up the sauce from a hearty minestrone or Italian wedding soup.

You can also slice it horizontally to make amazing sandwiches filled with fresh mozzarella, tomatoes, and basil, or use it as a base for bruschetta topped with diced tomatoes and garlic.

For a simple appetizer spread, serve your focaccia with a cheese board, olives, and cured meats like prosciutto or salami.

Storing Instructions

Store: Focaccia is best enjoyed the day it’s made, but you can keep leftovers wrapped in foil or in an airtight container at room temperature for up to 2 days.

Freeze: This bread freezes really well if you want to make it ahead. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 3 months.

Refresh: To bring back that fresh-baked texture, thaw frozen focaccia at room temperature, then warm it in a 350°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 50-55 g
• Fat: 55-65 g
• Carbohydrates: 350-370 g

Ingredients

For the dough:

• 2 tsp instant yeast
• 2 to 3 tsp kosher salt
• 4 cups all-purpose or bread flour (I use King Arthur flour)
• 2 cups lukewarm water

For preparing and topping:

• 4 tbsp olive oil (extra virgin preferred)
• 1 to 2 tsp whole rosemary leaves (optional but recommended)
• butter for greasing
• flaky sea salt

Step 1: Make the Dough

• 4 cups all-purpose or bread flour
• 2 to 3 tsp kosher salt
• 2 tsp instant yeast
• 2 cups lukewarm water

In a large bowl, whisk together the flour, kosher salt, and instant yeast.

Add the lukewarm water and use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Cover the bowl and let rest for 30 minutes.

If desired, perform a stretch and fold: fill a small bowl with water, wet your hand, and, working around the edge of the dough, stretch and fold it toward the center 8 to 10 times until the dough becomes smooth and cohesive.

Step 2: Oil and Refrigerate the Dough

• 1 tbsp olive oil (from the 4 tbsp, for greasing)

Rub the surface of the dough lightly with olive oil to prevent drying.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

I make sure the dough is well slicked with oil to keep the top from forming a crust.

Step 3: Prepare the Pans and Shape the Dough

• butter for greasing
• remaining olive oil from 4 tbsp (about 2 tbsp for pans)

Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter.

Pour olive oil into the center of each pan.

Using two forks, deflate the chilled dough by pulling it to the center, then split into two equal pieces (or leave whole if using a 9×13-inch pan).

Place each piece into a prepared pan and roll to coat in oil, forming a rough ball.

I find that properly greasing the pan ensures an easy release after baking.

Rest the dough, uncovered, at room temperature for 3 to 4 hours.

Step 4: Dimple, Season, and Prep for Baking

• 1 to 2 tsp whole rosemary leaves (optional but recommended)
• remaining olive oil from 4 tbsp (about 1-2 tbsp for topping)
• flaky sea salt

Preheat the oven to 425°F with the rack in the middle.

If using rosemary, sprinkle it over the dough.

Drizzle olive oil over each dough round.

Rub your hands in the oil, then use your fingers to create deep dimples all over, gently stretching the dough to fill the pan if needed.

Sprinkle flaky sea salt generously on top.

For an extra hit of flavor, I like to use a little more rosemary than called for.

Step 5: Bake the Focaccia

Transfer the pans to the preheated oven and bake for 25 to 30 minutes, until the underside of the focaccia is golden and crisp.

Remove from the oven and place on a cooling rack.

Let cool for at least 10 minutes before slicing and serving.

For the best texture, I let the focaccia cool completely if I plan to slice it for sandwiches.

Simple Easy Focaccia

Delicious Simple Easy Focaccia recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 14 hours hrs

Cook Time 1 day d 4 hours hrs

Total Time 1 day d 18 hours hrs

Servings 4

Calories 2100 kcal

Ingredients

  

For the dough:

• 2 tsp instant yeast
• 2 to 3 tsp kosher salt
• 4 cups all-purpose or bread flour (I use King Arthur flour)
• 2 cups lukewarm water

For preparing and topping:

• 4 tbsp olive oil (extra virgin preferred)
• 1 to 2 tsp whole rosemary leaves (optional but recommended)
• butter for greasing
• flaky sea salt

Instructions

 

• In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the lukewarm water and use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl and let rest for 30 minutes. If desired, perform a stretch and fold: fill a small bowl with water, wet your hand, and, working around the edge of the dough, stretch and fold it toward the center 8 to 10 times until the dough becomes smooth and cohesive.
• Rub the surface of the dough lightly with olive oil to prevent drying. Cover the bowl with a lid or plastic wrap and refrigerate for at least 12 hours, or up to 3 days. I make sure the dough is well slicked with oil to keep the top from forming a crust.
• Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter. Pour olive oil into the center of each pan. Using two forks, deflate the chilled dough by pulling it to the center, then split into two equal pieces (or leave whole if using a 9×13-inch pan). Place each piece into a prepared pan and roll to coat in oil, forming a rough ball. I find that properly greasing the pan ensures an easy release after baking. Rest the dough, uncovered, at room temperature for 3 to 4 hours.
• Preheat the oven to 425°F with the rack in the middle. If using rosemary, sprinkle it over the dough. Drizzle olive oil over each dough round. Rub your hands in the oil, then use your fingers to create deep dimples all over, gently stretching the dough to fill the pan if needed. Sprinkle flaky sea salt generously on top. For an extra hit of flavor, I like to use a little more rosemary than called for.
• Transfer the pans to the preheated oven and bake for 25 to 30 minutes, until the underside of the focaccia is golden and crisp. Remove from the oven and place on a cooling rack. Let cool for at least 10 minutes before slicing and serving. For the best texture, I let the focaccia cool completely if I plan to slice it for sandwiches.