Easy Focaccia Recipe
This Easy Focaccia recipe is extra pillowy and bubbly. The recipe only requires a handful of ingredients, and roughly 10 minutes of hands on time. If you like extra bubbly focaccia, this recipe will produce that result every single time.
Focaccia is one of my favorite breads to make. It’s easy, yet it feels fancy. Plus, it’s fully customizable. You can make the focaccia savory, or sweet. I recently tried a cinnamon roll focaccia and let me tell you, it was divine!
Focaccia is a great bread to use for making sandwiches, or to serve as a side for dinner. Serve with bread dipping oil for the focaccia to soak up and mmm, you’ve got yourself a delicious side. It’s also great for dunking in soup. Okay, it’s just delicious all around, in my opinion!
The thing I really love about this easy focaccia recipe is that it requires very little hands on time, like 10 minutes or less. The bread is practically foolproof and always delivers delicious results.
Storage
After cooling, store leftover focaccia in an airtight container for up to 5 days at room temperature, or 10 days in the refrigerator.
Can this focaccia bread be frozen?
Yes! After allowing the focaccia bread to completely cool, wrap in plastic wrap, then place in a freezer safe zip-top bag. Freeze for up to 3 months.
When you are ready to eat the focaccia, thaw overnight in the refrigerator. Preheat your oven to 350F. Lightly mist the focaccia with water, then wrap loosely with aluminum foil. Bake for 5-10 minutes, or until heated through. For a crisper crust, you can place the focaccia bread directly on the baking sheet, and just loosely cover the top with aluminum foil.
What are some common toppings for focaccia?
- Fresh rosemary
- Sea salt
- Olives
- Onions
- Garlic
- Fresh herbs
- Parmesan cheese
- Cherry tomatoes or sun-dried tomatoes
FAQ
- What type of flour is best for focaccia? You can use either all-purpose or bread flour. I typically prefer bread flour when I make focaccia, due to the higher protein content. The higher protein content allows for a stronger gluten formation, which helps the bread rise taller and create bigger bubbles/air pockets. Bread flour also creates a chewier texture. With that being said, the all-purpose flour produces equally delicious results, and I actually prefer using this flour with my cinnamon roll focaccia.
- How do you make focaccia crispy? Oil is the key to a crispy crust. Make sure you oil your pan with plenty of oil. Drizzling a touch extra oil on top of the dough also helps crisp up the top of the dough. The other thing that helps the focaccia get crispy is the high oven temperature.
- What is focaccia? Focaccia is an Italian flatbread, seasoned with olive oil, salt and often times fresh herbs. My favorite seasoning for focaccia is a simple fresh rosemary and sea salt. You can also add additional toppings, such as cherry tomatoes, sun-dried tomatoes, olives, garlic, and other fresh herbs.
Here are a few other bread recipes I think you will love
Check out these easy dinner roll recipes
Let me know what you thought!
If you make this Easy Focaccia recipe, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments!
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Easy Focaccia Recipe
- Total Time: 12 hours 30 minutes
- Yield: 12 1x
Description
This Easy Focaccia recipe is extra pillowy and bubbly. The recipe only requires a handful of ingredients, and roughly 10 minutes of hands on time. If you like extra bubbly focaccia, this recipe will produce that result every single time.
Ingredients
You can make this focaccia with either sourdough or yeast. Both recipes are below.
Sourdough
- 1/2 cup active starter (115 grams)
- 1 3/4 cups warm water (398 grams)
- 4 cups bread flour (490 grams)
- 1 1/2 teaspoons salt (10 grams)
Yeast
- 2 cups warm water, warmed to 110F
- 2 1/4 teaspoons instant yeast
- 4 cups bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
1. In a large bowl, add yeast and warm water. Whisk together and allow to sit for 2-3 minutes (this is not necessary, but I like to do this just to ensure the yeast is fully working). Add remaining ingredients. Mix until a rough, shaggy dough ball forms. For the sourdough
2. Cover the dough with plastic wrap and allow to rise at room temperature for 2 hours for yeast
8 hours, or overnight, for sourdough.
3. Add roughly 1/4 cup olive oil to 9×13 inch pan. Tilt the pan so the entire bottom and sides are covered in oil. Add the dough to the greased pan. Gently stretch the dough out to mostly fit the pan. If you would like to add any toppings to the center of the dough, you can sprinkle over half the dough, then gently stretch the bottom half of dough without toppings on over top. (see bottom of recipe in the notes section for flavor ideas)
4. Cover with plastic wrap and allow to rise for an additional 1 hour.
5. Preheat oven to 450F.
6. Generously oil the top of the dough with olive oil. Add whatever toppings you like. Using the tips of your fingers, press into the dough to make indents in the dough.
7. Bake in preheated oven for 20-25 minutes, or until golden brown in color.
Notes
- What are some common toppings for focaccia? Rosemary, sea salt, cherry tomatoes or sun-dried tomatoes, garlic, fresh herbs, sliced onions, olives, parmesan cheese
- Storage: This can be stored for 5 days at room temperature in an airtight container, or up to 10 days in the refrigerator in an airtight container.
- Freezing instructions: You can freeze this focaccia up to 3 months after it has cooled to room temperature. Wrap the focaccia in plastic wrap, then place in a freezer safe zip-top bag.
- Prep Time: 10
- Rise Time: 12 hours
- Cook Time: 20
- Category: Bread
- Method: Oven
- Cuisine: American
