Recipe

Wholesome Focaccia Bread

A rustic, homestyle focaccia with a crisp olive oil edge, a fluffy center, and just enough salt to make you keep tearing off “one more” piece.

By Matt Campbell

•

4.8

A golden rustic focaccia in a metal pan with rosemary, flaky salt, and glossy olive oil, photographed on a wooden counter in warm natural light

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Focaccia is the bread I make when I want my kitchen to smell like a tiny Italian bakery and I do not want to wrestle with anything fussy. It is homestyle in the best way: forgiving dough, big flavor, and a whole lot of olive oil doing the heavy lifting.

This version keeps ingredients simple and the process clear, with a long, mostly hands-off rise that builds flavor. You get a tender, airy crumb, those signature dimples, and a crisp, almost fried bottom edge that makes you pause mid-bite and go, “Okay, wow.”

Good to know: this is a great “start it after lunch, bake it for dinner” bread. Serve it with soup, slice it for sandwiches, or tear it into pieces and drag it through a bright sauce like it is your job.

Hands dimpling focaccia dough in an oiled baking pan with rosemary scattered on top, shot from overhead in natural light

Why It Works

Rustic texture, not dense: A high hydration dough and gentle handling create an open crumb without complicated shaping.
Crisp edges and bottom: A generous amount of olive oil in the pan essentially almost shallow-fries the crust for that iconic focaccia crunch.
Big flavor from little effort: A longer rise and a salty, herby topping do more than extra ingredients ever could.
Flexible toppings: Keep it classic with rosemary, or go bold with cherry tomatoes, olives, or caramelized onions.

Pairs Well With

Storage Tips

Focaccia is at its absolute best the day it is baked, but leftovers still treat you well if you store them right.

Room temperature (best for 1 to 2 days)

Let the bread cool completely.
Wrap slices or the whole slab in foil or place in an airtight container.
Keep at room temperature, out of direct sun.

Reheating (brings back the crisp)

Oven: 350°F for 8 to 12 minutes on a sheet pan, until warm and the edges crisp up.
Skillet: Medium heat with a tiny splash of olive oil, 2 to 4 minutes per side for slices.

Freezing (up to 2 months)

Slice, then wrap tightly in plastic wrap and place in a freezer bag.
Thaw at room temp, then re-crisp in a 350°F oven for 10 to 12 minutes.

Common Questions

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives a slightly chewier crumb and more structure, but all-purpose works great. If using all-purpose, keep the dough a little sticky. That is normal for focaccia.

Can I use instant yeast instead of active dry?

Yes. If using instant yeast, you can skip the “wake up the yeast” step and mix it directly into the flour. Use the same amount and keep the water warm (not hot).

My dough did not get bubbly. What happened?

Most of the time it is temperature. Yeast needs warmth and time. Let the dough rise longer in a slightly warmer spot, like inside an off oven with the light on. Also check your yeast expiration date.

Do I have to use a stand mixer?

Nope. This dough is very hand-friendly. A bowl, a spoon, and a couple quick stretch-and-folds do the job.

Why do I dimple the dough?

Dimples create those classic valleys that catch olive oil and seasoning. They also help the dough bake evenly and keep big air pockets from turning into one giant bubble.

Can I make it ahead?

Yes. For better flavor and flexibility, let the dough do its first rise in the fridge overnight. Bring it to room temperature before dimpling and baking so it can relax and puff.

Can I bake this in glass or ceramic?

You can. Metal gives the crispiest edges. For glass or ceramic, plan on a few extra minutes of bake time and look for a deeper golden top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch metal baking pan (best for crisp edges)
Large mixing bowl
Measuring cups and spoons
Kitchen scale (optional but helpful)
Wooden spoon or dough whisk
Plastic wrap or a clean kitchen towel
Instant-read thermometer (optional, for checking doneness)

I started making focaccia when I realized I wanted “homemade bread energy” without committing to an all-day situation. This is the loaf I make when friends are coming over and I need something that looks impressive but feels relaxed. I will be honest, I have absolutely eaten a corner piece standing at the counter while it is still warm, telling myself it is “quality control.” It is. And it is delicious.

Wholesome Focaccia Bread

(4.8 Reviews)

Prep Time 20 mins

Cook Time 25 mins

Total Time 3 hrs 15 mins

Servings 12

Ingredients

2 1/4 tsp active dry yeast (1 packet)
1 3/4 cups warm water (about 105°F to 110°F) (about 410g)
1 tbsp honey or sugar
4 cups bread flour (or all-purpose) (about 500g)
2 tsp kosher salt (about 10g)
1/4 cup extra-virgin olive oil, plus more for the pan and finishing
2 tbsp fresh rosemary leaves (or 2 tsp dried)
1 to 2 tsp flaky sea salt (for the top)
Optional toppings: halved cherry tomatoes, thinly sliced red onion, olives, minced garlic, cracked black pepper

Note on flour: Cups can vary a lot. If you can, use the gram amounts for consistent hydration and that airy crumb. If measuring by cups, scoop and level instead of packing. Too much flour is the fastest way to turn focaccia into “fine, I guess” bread.

Instructions

Wake up the yeast (active dry). In a large bowl, stir together the warm water, honey, and yeast. Let it sit 5 to 10 minutes until foamy. If it does not foam, your yeast may be inactive or the water may have been too hot or too cool.
Using instant yeast? Skip this step and mix instant yeast directly into the flour in the next step.
Mix the dough. Add flour, kosher salt, and 1/4 cup olive oil. Stir with a spoon until you have a shaggy, sticky dough and no dry flour remains. It will look messy. That is correct.
Rest, then stretch and fold (easy structure). Cover and let the dough rest 10 to 15 minutes. With damp hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 more times. Cover and rest 10 minutes, then do one more set if you have time.
First rise (time is a guide). Cover the bowl and let rise in a warm spot until noticeably puffy, bubbly, and roughly doubled. This usually takes 60 to 90 minutes, but a cooler kitchen can take longer.
Oil the pan like you mean it. Pour 2 to 3 tablespoons olive oil into a 9x13-inch metal pan and spread it around well, including the corners.
Second rise in the pan. Scrape the dough into the pan. Gently turn it to coat in oil, then press it slightly toward the edges. If it keeps springing back, cover and rest 15 minutes, then try again. Cover and let rise 45 to 60 minutes until puffy.
Heat the oven. Arrange a rack in the middle of the oven and preheat to 425°F.
Dimple and top. Drizzle a little olive oil over the dough. With oiled fingers, press deep dimples all over, going almost to the bottom of the pan. Sprinkle with rosemary and flaky salt. Add any optional toppings now, pressing them in lightly.
Bake. Bake 22 to 28 minutes, until deeply golden with crisp edges. If you have an instant-read thermometer, aim for about 200°F to 205°F in the center as a guideline.
Finish and cool. Immediately drizzle with a little more olive oil. Cool in the pan for 5 to 10 minutes, then lift out and cool on a rack for another 10 minutes before slicing. Or tear into it while warm. I will not stop you.

Nutrition information is estimated.

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