Easy Focaccia
Focaccia bread, often hailed as Italy's answer to pizza, is a warm, pillowy, and aromatic flatbread that boasts a rich history and a world of flavor possibilities. This rustic yet elegant bread has been a staple of Italian kitchens for centuries and continues to be a favorite in homes and restaurants worldwide. Perfectly crispy on the outside and soft on the inside, focaccia is versatile and can be dressed up with a variety of toppings—from fresh herbs and garlic to sun-dried tomatoes and olives.
Origins and History
Focaccia traces its roots to ancient Roman times when it was known as "panis focacius," meaning "hearth bread." This simple bread was traditionally baked on the stones of an open hearth, and it quickly became a go-to for early Romans, thanks to its easy preparation and satisfying texture. Over the centuries, focaccia evolved into the beloved Italian specialty we recognize today, particularly in the regions of Liguria and Genoa, where it remains a local delicacy.
The Perfect Focaccia Dough
The secret to making great focaccia is in the dough. It’s typically made with a basic mixture of flour, water, yeast, salt, and olive oil. The dough should be kneaded until smooth, then left to rise until it’s doubled in size. Olive oil is key to achieving that golden, crisp exterior while also adding richness to the flavor profile. It’s common to dimple the dough with your fingers before baking, creating signature pockets that absorb any toppings and olive oil drizzle.
Flavor Variations
The beauty of focaccia is in its adaptability. Classic focaccia is topped simply with sea salt and rosemary, but there’s no limit to the variations you can experiment with. Consider adding:
Salt and rosemary: A timeless pairing, infusing the bread with fragrant aromas.
Olives or sun-dried tomatoes: Add depth and savory notes.
Cheese: A grated Parmesan or mozzarella sprinkle makes for an irresistible, melty topping.
Caramelized onions: Their natural sweetness complements the saltiness of the bread.
Balsamic glaze: Drizzled over the top for a sweet-and-savory finish.
Focaccia as a Versatile Dish
While focaccia is often enjoyed as an appetizer or side dish, it can also stand as the main event. Serve it with soups, salads, or as a sandwich base stuffed with ingredients like prosciutto, cheese, and fresh greens. In fact, a slice of focaccia can make an outstanding sandwich that’s as satisfying as any gourmet loaf.
Another fun way to enjoy focaccia is as a snack—dipped in balsamic vinegar and olive oil or served with a spread of hummus or tapenade.
Don’t be discouraged!
Don’t be discouraged by the long prep time! The longest part is the dough rising in the fridge. The rest of the steps take 10-15 minutes and are worth every second.
I like to start on my dough the day before I plan to serve it. For example, if I want to have it around 7:00 pm on a Saturday, I’ll start prepping my dough between 5:00 pm - 7:00 pm on Friday. It seems intimidating but I promise it’s very easy!
Why refrigerate the dough?
Better Flavor: The slow, cold rise gives the dough more time to develop a tastier, richer flavor.
Better Texture: The dough gets soft and chewy inside, with a crispy outside, because the cold rise helps keep moisture in.
Easier to Shape: Chilled dough is firmer and easier to handle, so it won’t spread out too much when you're shaping it.
More Time to Bake: You can leave the dough in the fridge overnight or for a day, making it easier to bake when it's convenient for you.
Less Chance of Overproofing: The cooler fridge slows down the yeast, so you won’t accidentally let the dough rise too much and lose its structure.
In short, rising in the fridge helps make the focaccia tastier, easier to work with, and more flexible for your schedule!
Start out with oiled hands to then grab, stretch, and fold the dough into a rough ball before transferring to prepared oiled pan. Roll the dough ball in an oiled pan, tossing to coat. Allow to rest for another 2-4 hours before moving on to the best part! Dimpling the dough. Using all ten fingers generously dimple the dough. I like to try and spread the dough out some while dimpling to spread it more evenly throughout the pan.
Once you’re done putting dimples throughout the dough, bake, slice, and enjoy!
Making focaccia might sound like something best left to experienced bakers, but trust me—this recipe is incredibly simple and absolutely worth the effort! With just a handful of pantry staples like flour, olive oil, salt, and yeast, you’ll have everything you need to create this beautiful, golden flatbread right at home. And the best part? No fancy techniques are required.
The Simplicity of the Process
One of the things I love most about this focaccia recipe is how approachable it is for bakers of all levels. If you’ve never worked with yeast before, don’t worry—it’s really easy! You’ll mix together the ingredients, knead the dough for a few minutes (don’t stress if it’s not perfect—this bread is forgiving), then let it rise while you relax. After that, it’s just about drizzling with olive oil and your favorite toppings (rosemary and sea salt are classic, but you can get creative!). The oven will do the rest, baking up a warm, fluffy, and crispy masterpiece.
The "Worth It" Factor
You might be thinking, “But why make it from scratch when I can buy it from the store?” Well, that’s exactly what makes this recipe so special. Freshly baked focaccia is in a league of its own—nothing you buy can compare to the taste, aroma, and texture of bread straight from the oven. The satisfying crunch on the outside, the soft, airy crumb inside, and the aromatic olive oil all come together for an experience that’s truly worth the little bit of effort you put in.
Plus, there’s something incredibly rewarding about creating bread from scratch, and sharing it with friends and family is an experience that goes beyond the flavors. It’s perfect for gatherings or even just a cozy meal at home. And let’s be honest—making your own focaccia is a lot of fun, and it gives you full control over the flavors, allowing you to experiment with whatever toppings or additions you crave.
It’s the Perfect Combination of Easy and Impressive
This recipe takes very little hands-on time, but the end result is so impressive—your guests will think you spent hours on it (you don’t have to tell them how easy it was!). Whether you serve it as an appetizer, pair it with a delicious soup, or turn it into a sandwich, this focaccia will shine on your table.
Trust me, once you make this focaccia, you’ll never look at store-bought versions the same way again. The satisfaction of having baked something so incredibly delicious from scratch will have you making this again and again.
Ready to bake up a batch of this delicious focaccia magic? Trust me, you won’t regret it! It’s easy, impressive, and downright delicious. Grab your ingredients, preheat that oven, and let’s make some warm, golden perfection.
Once you’ve made it (or even just taken a bite—no judgment!), I’d love to hear what you think! Drop a comment below and let me know how it turned out, any fun toppings you tried, or how much you loved that crispy, doughy goodness. I can’t wait to see your creations and share the bread love with all of you!
Happy baking, and don’t forget to tag me in your focaccia photos—I’m here for it! 😋🍞
Easy Focaccia
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons active yeast
- 2 teaspoons salt
- 2 cups water (lukewarm)
- 6 tablespoons olive oil
- 2 teaspoons of coarse salt
- 2 teaspoons of fresh rosemary
Instructions
- Add the all-purpose flour, yeast, and salt in a large bowl. Use a spatula to mix these ingredients together.
- Add 2 cups of lukewarm water and fold the ingredients together with your spatula until you have a nice dough ball. It will be tough.
- Drizzle the dough with roughly one tablespoon of olive oil, coating the entire dough ball.
- Cover the bowl (I use saran wrap) and place in refrigerator for at least 20 hours and up to 48 hours.
- When ready, remove the bowl from the refrigerator (The dough should have noticeably risen). With olive-oiled hands, form the dough into a ball, grabbing from the edges and folding it into the center. About 4-6 grabs, then pulls, then folds. Do not pull too hard to where it rips the dough.
- In a 9x13 pan, add 2 tablespoons of olive oil and place the dough ball in the dish, flipping it around in the olive oil to coat.
- Let rest at room temperature for 2-4 hours.
- Next, dimple the dough with all ten fingers, creating multiple dimples throughout the dough. Then top with coarse salt and rosemary.
- Preheat oven to 425 degrees and bake for 25-30 minutes.
- Bowl
- Spatula
- 9x13 baking pan
Notes
- If your dough does not rise in the refrigerator, your yeast could be bad, or the water may be too hot.