How to Make Focaccia Bread
Learn how to make focaccia bread, the classic Italian flatbread. The process is simple, no-knead, and creates a high quality bread that can be flavored any variety of ways. This recipe can be made with dried yeast or a natural sourdough starter.
Overview
- Skill Level: Intermediate
- Techniques Used: Autolyse, Stretch and Folds
Focaccia is one of my most highly requested recipes from my readers. I make it frequently for my students to snack on during classes at Bettie’s Chicago and it always gets rave reviews. My recipe is light and airy with so much packed flavor. Today I want to show you exactly how I make it.
I use this same method for making the bread with dried yeast or with my natural sourdough starter so you can use either in this recipe! The method and ratios I use for this bread keep it very flavorful and moist with extremely little effort.
What is Focaccia?
Focaccia is a classic Italian flatbread. It can be kept plain with just a bit of olive oil and salt sprinkled over the top or it can be topped with an endless variety of toppings. My favorite is Focaccia al rosmarino which just means it has fresh rosemary sprinkled over the top.
You can also use this bread to make sandwiches, paninis, or even a flatbread pizza! It is a very flexible bread that can be adapted for many different situations.
Ingredients
Classic focaccia bread is made with very few ingredients. The five ingredients include: flour, water, salt, yeast, and olive oil. That’s it!
This combination makes delicious, incredible bread. You can make it as is or add toppings to make different flavors. My favorite addition is fresh chopped rosemary. It adds a fresh element but still lets the bread shine.
Some other popular topping ideas include olives, sun-dried tomatoes, veggies, cheeses, herbs and spices. Use your focaccia dough as a canvas to make a beautiful focaccia art!
You can use either bread flour or unbleached all-purpose flour for this recipe. I recommend keeping it simple without a lot of toppings the first time you make it so you can really taste the flavor of the bread.
I dare to say that the olive oil in this recipe is the star! This means you need to use a high-quality extra virgin olive oil.
How to Make Focaccia
Like most all bread recipes there is not one singular way to approach focaccia. I have developed this method as my favorite way to maximize flavor and minimize hands on time. This is a no-knead focaccia recipe.
I like to use a very high hydration dough, meaning there is a lot of water in this recipe. This allows the bread to get a more open hole structure and keeps the crumb very moist.
Step 1: Mix the Dough
To start the process, we are going to mix the warm water, olive oil, and dried yeast together without any of the other ingredients. Add the flour and salt over the water and stir with a spatula.
Mix with the spatula and then switch to using your hands to pinch the dough until the flour is fully hydrated. It will feel very sticky. Mix for at least 2 minutes to ensure all ingredients are well combined. Cover the bowl with plastic wrap, a shower cap (my preference), or clean linen and let sit at room temperature for 30 minutes.
This step is called autolyse. The time allows the flour to fully absorb the liquid ingredients.
Step 2: Stretch and Fold
After the dough rests, you will perform 4 rounds of stretch and folds with about 20-30 minutes in between each round. If you are unfamiliar with this technique, watch this video as it will help to see the process.
Dampen your hand with water and then grab underneath the dough pulling it up to stretch it as far as it will go without breaking, then fold it down over itself. Go all the way around the bowl until it tightens up into a ball. Cover it and let it rest again before the next round.
Step 3: Shape & Ferment
Pour extra olive oil into a baking pan and swirl it around. Transfer the dough to the pan, turning to coat it in the oil, and cover. At this point, it will not stretch to fill the pan so let it relax for about 30 minutes. Afterwards, press and stretch the dough to fit the size of the pan.
Cover and let rise at room temperature for about 1 ½ more hours.
Step 4: Add Toppings
When ready to bake, the dough should be puffy and full of air. Dimple the dough by taking your fingers and pressing in all over the top. This gives the bread that iconic focaccia look.
Sprinkle coarse salt and other toppings over the dough as desired. For this version, I drizzled about 1 more tablespoon of olive oil, fresh chopped rosemary, and a sprinkle of coarse salt.
Step 5: Bake
Bake in a preheated 425°F/218°C oven for 20-24 minutes until it’s a deep golden brown and the center has reached 200°F/93°C. Let cool for a few minutes in the pan and then remove with a spatula onto a cutting board or wire rack. Let cool before slicing.
Storage
Store uneaten baked focaccia at room temperature loosely covered by foil or plastic wrap for up to 48 hours. Then slice and freeze in an airtight container for up to a month.
Make-Ahead Focaccia
After stretching the dough into the baking pan, cover in plastic wrap and refrigerate overnight (or up to 3 days). Let it proof at room temperature for 1 hour before dimpling and baking. This longer fermentation will give the dough even more flavor.
FAQ
Can I use my sourdough starter to make focaccia?
Yes! Sourdough focaccia is incredibly flavorful and does not require any dried yeast. Follow my easy sourdough focaccia bread recipe here.
How should I serve my focaccia?
Focaccia can be served in an endless amount of ways. My favorite way to serve it for a crowd is to cut it into squares and place on a platter. Have your guests dip it in a small bowl of good-quality olive oil, coarse salt, herbs, and other spices.
Here is a recipe for a quick and easy bread dipping oil with spice blend.
Focaccia also makes great sandwiches! Slice a large square or rectangle piece of focaccia and then slice horizontally to make 2 halves. Fill with your favorite sandwich ingredients.
Some of my favorites are egg sandwiches with bacon and arugula, caprese sandwiches with fresh mozzarella and thick tomato, and a focaccia BLT (bacon + lettuce + tomato).
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this tutorial, you might like to try these other delicious bread recipes.
Easy No-Knead Focaccia
This is an easy recipe for no-knead focaccia. Top your dough right before baking with your favorite combination of herbs, veggies, and spices.
Ingredients
- 360 grams (1 ½ cups, 360 milliliters) water, warmed to about 110°F/43°C
- 84 grams (6 tablespoons) olive oil, divided
- 1 ¼ teaspoons instant dried yeast
- 480 grams (4 cups) bread flour or all-purpose flour
- 10 grams (2 teaspoons) kosher salt
- coarse salt for sprinkling on top
- toppings of choice like fresh rosemary, other herbs, olives, sun-dried tomatoes, veggies, red pepper flakes, cheese, etc.
Instructions
- Mix the Dough: In a large mixing bowl measure out the warmed water (360 grams/ 1 ½ cups), a portion of the olive oil (28 grams/ 2 tablespoons), and instant dried yeast (1 ¼ teaspoons). Add the flour (480 grams/ 4 cups) and salt (10 grams/ 2 teaspoons) on top of the water mixture. Mix with a silicone spatula and then switch to using your hands to pinch the dough until the flour is fully hydrated. It will feel very sticky. Mix for at least 2 minutes to ensure all ingredients are well combined. Cover the bowl with plastic wrap, a shower cap, or clean linen and let sit at room temperature for 30 minutes.
- Stretch and Folds: Over the next 2 hours perform 4 rounds of stretch and folds every 20-30 minutes (see video if you are unfamiliar with this technique). The timing between the rounds does not need to be exact. Cover the bowl between each round.
- Shape: Pour the remaining olive oil (56 grams/ 4 tablespoons) into a 9x13 inch (23x33 cm) baking dish. Transfer the dough to the pan, turning to coat it in the oil, and cover. It will not stretch to fill the pan at this point so let it relax for about 30 minutes. Afterwards, press and stretch the dough to fit the size of the pan.
- Ferment: Cover and let rise at room temperature for about 1 ½ more hours.
- Preheat: Heat oven to 425°F/218°C for about 30 minutes before baking.
- Top the Dough: When ready to bake, the dough should be puffy and full of air. Dimple the dough by taking your fingers and pressing in all over the top. This gives the bread that iconic focaccia look. Sprinkle the coarse salt and other toppings over the dough as desired. I like to drizzle about 1 more tablespoon of olive oil, add some fresh chopped rosemary, and a sprinkle of coarse salt.
- Bake: Bake for 20-24 minutes until it's a deep golden brown and the center has reached 200°F/93°C. Let cool for a few minutes in the pan and then remove with a spatula onto a cutting board or wire rack. Let cool before slicing.
Notes
For a sourdough version follow my easy sourdough focaccia bread recipe here.
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73 Comments on “How to Make Focaccia Bread”
I cannot wait to try this !!!! Looks “butterly” delicious !
You’ll have to let me know if you do Donna! It is one of my favorites and my husband was obsessed with it. He couldn’t believe that I actually made it myself. (I’m a baker and he couldn’t believe it. Lol!)
Oh yum! This looks incredible!
Thanks Sarah!
p.s. I too have become enchanted by the miraculous process that is bread making. I haven’t used the autolyse method yet, but I have heard of the digestive benefits of soaking grains before baking, and clearly there are benefits to those of us using the hand-kneading method as well! I’ll be giving this a try as soon as I buy a new rosemary plant, my last one died.
Right Sarah?! Bread making is like magic. I love learning all about it. There are endless techniques and things to learn. So fascinating!
I wish you had taught me science in school-I can get behind science when used for food ;P
This focaccia bread looks so gorgeous and perfectly herb-ed up and so chewy and yummy!
I like to do as much two-day prep as possible. Has anyone tried this with the final rise in the refrigerator overnight?
I have not tried it, but that should work. Please let me know if you do try it!
Tried your recipe for focaccia. Honestly it was just ok. Personally I hydrate my dough to about 70%. and I use semolina and bread flour You needed 2 or 3 more Tablespoons of olive oil in the dough
and the topping you suggested well, I used salt, rosemary and thyme. (sometimes I use fennel seed)
I think focaccia should be kept simple. After all the purpose of autolyze is actually to bring out the taste of the grain. you start adding too many toppings and there really isn’t any point to it.
Love your website and I follow you on Instagram (your cat is too cool)
Hi Edward,
Thanks for your comments. I have been meaning to update this recipe and tutorial for some time as it is quite old. I agree, focaccia is delicious simple, but I do love it with toppings! At an Italian restaurant I used to work at our staff meal would frequently be a focaccia pizza of sorts and it was one of my favorite things to make. But everyone has their preferences!
I have refrigerated focaccia dough and it works quite well.
After the final ferment, shape and pan your dough. Place in a plastic bag and refrigerate overnight.
when you remove the dough set it on a counter and let it come to room temperature. top the dough,
dimple it, top it, cover it then let it rise. I have kept dough refrigerated up to 4 days
Great to know! Thanks!
Hi – I am going to be making this soon. I am surprised that the recipe doesn’t call to add the yeast to the water before making the dough. Since this step isn’t listed would it be better to use instant yeast?
Joanne Maxwell I was wondering the same thing. Should it not proff 1st??
Hi! Proofing the yeast first is an optional step. That step is done to make sure that your yeast is alive and active before adding to your dough. Proofing the yeast does not affect the finished bake as long as your yeast is alive.
Thank you a grat, eady to follow recipe. It worked beautifully and was eaten so quickly i need to make another batch.
Thanks Betty for some amazing recipes with sour dough. Your tutorials are the best. I can’t believe I have been baking so much bread with zero past baking experience.
I have followed this one – Focaccia sourdough – exactly with sourdough starter. But I split the dough in two trays. (Over night in fridge. Lots of bubbles.) One a regular rectangular baking pan. This came out great. Taster n texture.
However the second one which which was in round Pyrex glass pie-baking pan got stuck to the bottom. I had plenty olive oil n bubbles in both starters.
If you could please tell me what did I do wrong. Thanking you in advance.
The recipe says 1/2 tsp of starter. Is this a typo error or is it really 1/2 teaspoon of starter? Seems like it isn’t enough for 4 cups of flour. Thanks for your reply. I’ll wait to hear back from you before I jump in to bake focaccia.
Please use 50 grams of sourdough starter which is about 1/4 cup.
Does the recipe call for 1/2 cup starter or 1/2 tsp starter?
Hi Teresa, it’s 50 grams of starter which is about 1/4 cup.
I’ve now tried this recipe twice and keep having the same issues (baked with sour dough starter). First it doesn’t get full of air, and second the bread completely sticks to the pan.. Any thoughts?
My bread stuck so bad in my 9 x 13 inch glass pan, I thought I’d need a wooden chisel to get it out. I’ve made other focaccia recipes that never suck like this one.
Mine, too, stuck like CRAZY! Maybe letting dough ferment and relax in a different dish and transferring to a different one, proof a bit, then bake. I’m actually scared I ruined one of my favorite baking dishes…
Ditto on the twice trying, though I used yeast (not instant). Refrigerated 12 hours, left at room temp 1 hour before baking. Not a lot of rise… I think the years should probably be activated before adding to the autolyzed dough
Can you mix in the toppings with the dough like sourdough bread ? I love garlic and am wondering if the inside can have garlic as well .
I was wondering the same thing, little bits of roasted garlic sounds fantastic. Just wondering if it would affect the puffing up in the frig over night??
I had some of the same problems as the other reviewers. My overnight dough didn’t rise using 50g of a good starter. The bread stuck to the pan after baking even after I added extra oil on the bottom. It was a hockey puck! I so enjoyed watching her video but am going back to my King Arthur recipe which calls for both a lot more starter and yeast.
I made this as a double batch so I could play around with the toppings on each. Fresh chopped oregano and sun dried tomatoes, so so good. Baked the 1st after a 24 refrigeration and the 2nd after 48 hrs. Both super delicious. I did have a problem with them sticking to my pan though, that was a bummer. Any suggestions? I used 9×13 nonstick metal pans with Plenty of EVOO.
Flavor is 10/10. Out of this world good. Only complaint is as others have mentioned… sticks like heck to the pan. I oiled very well, too. Honestly, though, I’ll deal with it because it’s too good to not make.
So glad you like it! I would suggest removing it when it’s still slightly warm so it will slide out easier.
Thanks for the recipe. The bread came out perfect – in fact, I liked it better than the store bought. I followed all your instructions except that I had used 1/2 tsp active dry yeast (which is all I had) and let it ferment for 12hrs at room temperature. By the way, I have just started baking so if I could get it right, I am sure anyone can. Thanks again.
That’s great! I’m so glad you liked it!
Hey Bettie – First of all — awesome recipe! I’ve made this twice in the past week and it’s been a huge success. My first attempt was with all bread flour, I let the flour and water sit for two hours, used active dry yeast and let it sit on counter wrapped with plastic wrap for 12 hours before cooking.
Second attempt, used 3 cups bread flour and 1 cup regular flour. The rest was same as above. In both I used just a pinch more dry active yeast.
Second batch came out with more bubbles after resting for 12 hours. Both were absolutely delicious and thank for such a wonderful recipe that was easy to follow. Fantastic focaccia!!
One little thing, it was extremely difficult to get out of the pan. Used plenty of olive oil both times. First try was glass baking dish and second was teflon baking dish – stuck to both. First time let it cool before trying second tried right out of the oven. Really struggled scraping the sides, getting a metal spatula under it to scrape it off bottom. I got it out, in tact, both times. But any tips to avoid this sticking part?
If you want to take out the part where I ask about the bread sticking that is fine. Just answer in an email if you have time.
Thanks!
How do I know when my starter is ripe, is that when it floats in water
Thanks for the awesome recipe!
Just made this last night (well actually I made it three days ago, then cooked it last night).
It was so good! Everyone loved it! I’ll definitely be saving this recipe and making it again!
So glad everyone liked it!
My husband even wants to have a go at it to bring to some friends 😀
I’ve tried twice to subscribe but haven’t been successful. I love your detailed, easy to follow bread recipes. Perfect pandemic pass time. Thank you so much for taking the time to share.
This is my 3rd attempt. Following recipe to the T. Can’t get a good rise no matter how long I keep in fridge 1-3 days or how long it sits at room temperature before baking. Only 3/4” high. Taste good but disappointed. Was hoping for taller bake.
Forgot to mention I used active mature starter instead of yeast. Maybe switch it up next time.
That’s what I used. Active mature starter fed with 75% APF & 25% WW, King Arthur. Starter is healthy. Use it all the time with the soft sourdough and no knead recipes successfully.
Very clear and concise instructions that were easy to follow. Delicious result using the refrigerator method.
As always, thank you, Bette, for not only sharing your expertise but also for being so generous in doing so.
You’re welcome!
After 3 failed focaccias, this recipe worked brilliant for me. Thank you so much for the clear instructions and perfect recipe 🙂
Great job!
I have tried the focaccia bread and it is in the oven and poofed in the center and looks like a lot of olive oil. What could I have done wrong?
Hi,
I baked the focacia adapting your above recipe. For the dough I followed your step wise video and was so very happy to see it was well fermented and fluffy with good bubbles. refrigerated the dough spreaded in the tray and left overnight. Morning I removed and kept out for 8 hrs. But when I baked the crust dint colour golden brown . Moreover the crust upside and under came out hard . What could be the reason. Pls let me know the reason will be happy to try it again for a better lighter bread. Also wanna try the other yeast breads.Thanks in advance. Arundati/India
Renovating house 2 more rooms to go can’t wait to make this! My Aunt Bettie was terrific…i so enjoy your way of intro instructions then the recipe !
Thank you look to investigating more. Glad I found You!
You inspired me. You explain everything so well! I mixed my flour and water only to find out that my starter was being stubborn. Long story short it took 2 extra days to coax it into action and still no luck. By know my flour/water was quite hydrated and very stretchy, so deferred to using yeast. I let sit 24 hrs., not much bubble activity and very wet, but I carried on. It’s in the oven now. My sourdough experience has taught me to not give up, hang in and it has often surprised me. Hope this works out the same. thank you for your teaching!
Well I baked my Focaccia mess that I made. In a previous comment I noted that I jumped the gun mixing my autolyze only to find that my starter had died. The autolyze sat for 2 days before I gave in to using yeast. Lo and behold it worked out OK anyway. I didn’t get much oven spring, but it definitely rose. Moral of the story, never give up too early.
How would you edit the directions in order to use the recipe to make it in a bun form pan? I want to make sandwiches with Asiago Focaccia, my favorite bread in the world that I can not get my hands on here in the midwest since we moved here. I have been craving it like nobodies business, lol. If you are inclined, how much Asiago do you add to the top as well to make it like a NY Bakery?
Hi there! This is quite a high hydration sticky dough and would likely be pretty difficult to shape into buns or divide in this way. I would suggest baking it in a 9×9 instead so that it is thicker and you can cut it in squares and then each square in half to make a sandwich. I haven’t tested it in this pan but you’ll likely want to increase your baking time by a few minutes since it will be thicker. I honestly never measure the cheese when I add any to the top. I just sprinkle it over until it looks right. I would guess about a cup of shredded cheese.
This was so awesome! I used my new sourdough starter (Thank You). I cut the recipe in half, used a 6 X 10 pan, and it sat on the counter for 14 hours & it still came out perfect. I forgot to cut the starter in half so I used 50 gr. I used dried Rosemary and a good olive oil. This was the 1st time using my 7 day old starter & was amazed at how fluffy the inside was. Thank you for your videos!! So easy to understand and I’m grateful.
Wonderful! Glad you liked it!
I’m a novice but highly motivated baker. I love your tips and the way you describe the techniques. I’ve read that weighing your ingredients is “best” and have started to use the scale to measure the ingredients. I’ve found that my weight measurment of flour is rarely the same as when using a measuring cup, because I sometimes compare – like I did today. I just did both measuring cup and scale and had to take out nearly a quarter of a cup (about 3 TBS) of flour to reach the gram weight. I decided to go with the gram weight. Why does this happen? It happens quite frequently.
Hi,
I’ve made this twice and while it’d delicious…it sticks to the bottom of my pan. I’ve tried both metal and glass pans. I did use spur dough starter…not sure if that made a difference..any suggestions?
Thanks!
Grease your pan with even more olive oil than you think you need! Try using a non-stick pan.
I really like this recipe. It’s straightforward, not difficult, and always yields a wonderful taste whether or not I use the no knead method OR use some Nicoletta, my sourdough. Thanks always for folding us warmly into your good food recipes and techniques. You ARE appreciated.
Wonderful! Thanks so much!
Baker Bettie–I put a sling of parchment in the bottom & sides to see if that helps the foccacia’s removal that some folks’ comments seem to indicate was difficult.
Did it work out well?
500 g flour equals just 4 cups. The extra 2 tbls make it far, far too dry.
I used this recipe as a base, but instead I made a 20% Yudane, and increased the sourdough starter to 100g at 1:1 hydration. And proofed overnight. I used parchment paper in my 9×13 so that it wouldn’t stick just in case.
I also don’t understand why you wouldn’t mix in the sourdough starter into the dough for the first autolyse rather than doing it afterwards.
It was delicious, my kids said it was the best they’ve ever had.
Fused to the pan is an understatement. Nothing to do with too little oil, etc, etc. PLEASE use parchment paper or be prepared to chisel the bread out.
Count wait to try this.
Can I use brown butter for this?
I’m not sure you’d want to. It would definitely alter the classic flavor.
Hi Bettie
I tried this recipe twice and both times it stuck to the pan I used plenty of olive oil and didn’t rise like yours. I’m going try it again and hopefully it’ll come out better. This time I’ll be using parchment paper and I will bake it the same day. I know my yeast was good ! What else could be the problem?
Thanks Kate
It’s great! Followed directions exactly and it turned out perfectly. My book club said it was the best focaccia they ever had and one is Italian!
After refrigerating do you let the dough warm to room temperature? Or just stick it in the oven?
Hi! If you pull yours out of the refrigerator and it isn’t quite full of air, you can let it sit in a warm spot for a while before baking.