Focaccia: An Easy Homemade Recipe
If you're looking to bake something that’s both comforting and delicious, nothing beats a freshly made focaccia. This Italian bread, with its golden, crispy crust and soft, airy interior, is a true crowd-pleaser. Whether you serve it as a side dish, snack, or even use it for sandwiches, focaccia will quickly become your go-to bread.
In this post, I’ll walk you through how to make homemade focaccia from scratch, and all in 1 day. It’s easier than you think—and the results are absolutely worth it!
Ingredients:
500g (4 cups) all-purpose flour
1 tbsp sugar or honey
2 tsp salt
1 packet (2 1/4 tsp) active dry yeast
400ml (about 1.5-2 cups) warm water
3 tablespoons olive oil (plus extra for drizzling)
Fresh herbs (like rosemary, thyme, or sage)
Coarse sea salt (for topping)
Instructions:
Start by activating the yeast. In a bowl, combine the warm water (make sure it’s not too hot, as this will kill off the yeast) with the sugar and yeast. Stir gently, then let it sit for about 5 minutes until it becomes frothy. This means your yeast is alive and ready to work its magic!
In the same bowl combine the flour and salt, along with the olive oil. Stir until a dough forms.
Knead this dough in your stand mixer with the dough hook or by hand on a lightly floured surface until it becomes smooth and elastic. Knead for about 5 minutes.
Once the dough has been kneaded cover it with a cloth or plastic wrap. Set aside for 30 minutes at room temperature or in a warm spot.
Now it is time to do some stretch and folds! Take a corner of the dough ball and pull it up and over itself for all 4 corners. Do this every 15 minutes 4 times.
Now cover again and let the dough proof for about 1-2 hours or until it doubles in size. This step is key for getting that airy, light texture.
While your dough is rising, grease a baking sheet generously with olive oil. Once the dough has risen, transfer it to the baking sheet.
Once in the baking sheet we will do a letter fold with the dough. Now cover again for 1-1.5hrs at room temperature.
Use your fingers to stretch the dough into the corners of the pan, creating dimples all over the surface (this is what gives focaccia its signature texture).
Now, it’s time to get creative! Drizzle the dough with more olive oil, then scatter fresh herbs (like rosemary or thyme) over the top. You can also add toppings like cherry tomatoes, olives, or caramelized onions. Sprinkle with a pinch of coarse sea salt for an extra burst of flavour.
Preheat your oven to 220°C or 430°F. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on top. You should see the olive oil creating a deliciously golden crust.
Let the focaccia cool for a few minutes before slicing. It’s perfect served warm, but it can also be stored in an airtight container for a few days. You can enjoy it as-is, or pair it with soups, pasta dishes, or even as a base for sandwiches.
Tips for the Best Focaccia
Get creative with toppings: You can go beyond herbs—try sun-dried tomatoes, garlic, or even grated cheese for a fun twist.
Experiment with texture: For a more rustic, crunchy crust, bake the focaccia directly on a preheated pizza stone or baking sheet.
Don't rush the rise: Let the dough rise as long as needed. The longer it rises, the fluffier the bread will be. If you are patient enough you can leave the last rise to be done in the fridge overnight and bake the next morning.
Making focaccia at home is one of the easiest ways to elevate any meal. It’s a simple, no-fuss bread recipe that can be enjoyed as a side dish, snack, or even as the base for your favourite sandwich. With a little patience and the right ingredients, you’ll have a batch of homemade focaccia in no time!
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