Ultimate Focaccia

Soft, golden, and simple — this is the only focaccia recipe you’ll ever need (unless you want something even easier, then check out our no-knead focaccia 😉).

For more easy Italian recipes, have a look at our schiacciata (Tuscan flabread), Prosciutto Sandwich, Chicken Cacciatore, and Lemon Chicken.

6 Tips to the Best Focaccia at Home

There are few things more satisfying than pulling a tray of golden focaccia out of the oven. The smell of olive oil, the crispy edges, the soft, pillowy middle — it’s pure comfort.

Louise and I have tested this recipe more times than we can count. I even took a focaccia-making course in Rome with Gabriele Bonci, the Roman pizza legend himself. And now, this recipe is yours.

No stand mixer. No kneading. Just instant yeast, a bowl, your hands, and a little time. It’s bread for people who don’t make bread — but love the smell of it baking.

This isn’t just any focaccia. It’s the result of everything I’ve learned from years of baking: from Bonci’s course in Rome, to sourdough workshops in Copenhagen at Meyers Madhus and in Berlin with Alexis Goertz at Edible Alchemy, and countless hours studying the breads of Chad Robertson. This is focaccia made simple — but with all the soul of real breadmaking.

Note: If you are looking for an even quicker and easier recipe, check out our no-knead focaccia.

For quantities, see recipe card at the bottom of the page.

• Flour: Use a relatively strong all-purpose or bread flour — this dough is 75% hydration, so it needs enough protein to hold its shape. Look for flour with about 12% protein (12g per 100g) written on the label. In the U.S., King Arthur Bread Flour, Caputo Nuvola, or Caputo Pizzeria are perfect! You can also use a 50/50 mix of all-purpose and bread flour if your all-purpose is on the weaker side (less than 12g protein per 100g flour). Avoid low-protein flours like cake or 00 flour — they’ll make the dough too soft to handle.
• Water: Use lukewarm water — warm to the touch but not hot. Too cold and the yeast will be slow. Too hot and you might kill it.
• Instant Dry Yeast: We use instant dry yeast for ease and reliability. Great brands include Caputo, Red Star, and SAF Instant. Store yeast in the fridge if you bake infrequently.
• Sugar: A little sugar helps kickstart the yeast and color the focaccia. You can swap with honey or maple syrup, but avoid skipping it altogether.
• Salt: Use fine sea salt or kosher salt. Flaky salt only on top, if you have it. Salt strengthens the dough and adds flavor. Essential.
• Olive Oil: Use extra virgin olive oil — this is where a lot of the focaccia flavor comes from. You can also use garlic-infused or herb-infused oil for extra flavor.
• Quick Homemade Brine (Olive Oil + Water + Salt): This simple mix gives focaccia its golden, crispy crust. No real substitution here — it’s part of what makes focaccia focaccia.

1. Make the Dough

In a big bowl, whisk together the warm water, sugar, and yeast. The yeast should dissolve and look foamy. That means the yeast is alive and ready. If it doesn't, start over with new yeast.

Add the flour and mix with a wooden spoon. It’s going to look messy and sticky. That’s perfect. Cover the bowl with a damp towel and let it rest for 15 minutes.

Sprinkle in the salt and pour in 2 tablespoons of water. Use one hand to squeeze and mix the dough. Then add the olive oil and mix again the same way. It should start feeling smoother and more elastic. Cover and let it rest for 15 more minutes.

2. Stretch and Fold

Now we build structure. Wet your hands. Grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl a quarter turn and repeat the stretch-and-fold. Do this four times total, turning the bowl a little each time. Think of it as gently tucking the dough in from all sides.

Let the dough rest for 40 minutes, then do the four stretches-and-folds again. Wait another 40 minutes, then fold again one last time. After the third round, the dough should be tight and smooth.

3. Final Rise

Oil a 9x13 inch (23x33 cm) non-stick baking pan. It needs to be well oiled (3 tablespoon oil at least) or the focaccia will stick. If your pan is not non-stick, line it with parchment paper. Transfer the dough into the pan and gently spread it out slightly with your hands.

Cover with plastic wrap or another baking tray and let it rise for 1½ to 2 hours. It should double in size. If your kitchen is cool, pop it into a turned-off oven you’ve warmed slightly for 30 seconds.

Optional: Want to Cold Proof it Overnight? Just cover with plastic wrap and refrigerate for 18–20 hours. Before baking, take it out and let it come to room temp for about 3 hours, then continue.

4. Brine and Bake

Preheat your oven to 440°F (220°C). In a small bowl, mix 3 tablespoons olive oil, 3 tablespoons water, and 1 teaspoon salt. This is the classic focaccia brine — what gives it that beautiful golden crust.

Gently press and stretch the dough toward the corners of the pan. Now, use your fingertips to poke little dimples all over the top.

If you love thinner focaccia, pour on the brine now and bake. If you prefer soft and fluffy, let it rest another 30 minutes, then pour the brine on. Sprinkle with flaky or sea salt if you like.

Place the pan on the bottom rack of your oven and bake for 15 minutes. Move it to the middle rack and bake for 15 more, until golden brown and crispy underneath.

5. Finish & Serve

Lift the focaccia out of the pan and let it cool on a rack. You can top it with fresh chopped rosemary right out of the oven, or serve it warm with cured meats, cheese, or with soup.

Wrap leftovers in foil — it stays good on the counter for a couple of days, though it never lasts that long in our house.

• Chicken pizzaiola
• Pappa al pomodoro
• No-Yeast Flatbread
• Bean salad with tuna
• Chicken scarpariello
• Carbonara
• Amatriciana
• Modern cacio e pepe

If you tried this Focaccia recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!