The Best, Easiest Focaccia Bread Recipe

If you’ve been searching for bread that’s fluffy, golden, and irresistibly flavorful, you’ve just found it with the best, easiest focaccia bread recipe. I absolutely love this recipe because it combines a simple ingredient list with a super hands-off approach thanks to the overnight rise, making it a perfect companion for busy days or for a weekend baking project. The magic lies in the dough’s slow fermentation, which builds incredible depth of flavor without extra fuss.

Whether you’re new to making bread or a seasoned baker, this recipe works beautifully every time. You’ll find that the texture is perfectly airy, with those signature dimples holding bursts of olive oil and flaky sea salt. Trust me, once you try this, you’ll see why it’s called the best, easiest focaccia bread recipe—and why my family goes crazy for it at gatherings and weeknight dinners alike.

this Recipe

Ingredients You’ll Need

I love how these straightforward ingredients come together to create something that tastes so special. Grab quality olive oil and flaky sea salt—you’ll notice the difference in every bite.

• All-purpose or bread flour: Bread flour adds a bit more chew, but all-purpose works great for a tender crumb.
• Kosher salt: The right salt balances flavor; kosher salt dissolves nicely and distributes evenly.
• Instant yeast: I prefer instant yeast because it’s easy, but you can use active dry with a small adjustment in proofing time.
• Lukewarm water: This wakes up the yeast gently; I mix half boiling and half cold water to get the perfect temp.
• Butter (for greasing): Butter gives a light richness when greasing pans and helps prevent sticking.
• Olive oil: Essential for flavor and that glossy, crispy crust—plus it keeps the dough from drying out during the rise.
• Flaky sea salt (like Maldon): Adds a burst of salty crunch and eye-catching sparkle.
• Fresh rosemary leaves (optional): I adore how rosemary imparts a piney fragrance that elevates this bread effortlessly.

Variations

I’m a big fan of tweaking this focaccia to match my mood or what’s in my pantry—it’s so forgiving! Feel free to make it your own with these fun twists.

• Herb Lover’s Delight: Besides rosemary, I love adding thyme or oregano sprinkled on top right before baking for a fragrant touch.
• Olive Focaccia: Chop some green or black olives and press them into the dough for an extra layer of savory goodness.
• Garlic Infused: Mixing roasted garlic into the olive oil before drizzling creates a rich, mellow flavor that my family adores.
• Whole Wheat Twist: Swap half the flour for whole wheat for a nuttier, heartier bread that still stays light and airy.

How to Make The Best, Easiest Focaccia Bread Recipe

Step 1: Mix and Refrigerate the Dough Overnight

Start by whisking your flour, salt, and instant yeast in a large bowl—that way everything’s evenly combined. Add the lukewarm water, and mix with a rubber spatula until you have a sticky, shaggy dough ball. Here’s a tip I discovered: rub the dough surface with olive oil before covering it tightly—this prevents drying and crust formation. Cover with a damp towel or plastic wrap, then pop it in the fridge right away to ferment for at least 12 hours, or up to three days if you want to prep ahead. This slow rise is what makes the bread so flavorful and gives you extra flexibility in timing.

Step 2: Prepare Your Pans and Shape the Dough

I line my pans with parchment paper or butter them generously—glass pans especially need that extra greasing to keep the focaccia from sticking. Pour some olive oil into the bottom of each pan; this oil will soak right into the dough, creating that signature crispy crust. After refrigerating, use two forks to gently release the dough from the bowl sides and fold it over itself, turning it into a rough ball or two if you’re splitting the batch. Roll the dough in the oil to coat well and place it in your prepared pans. Let it rest at room temperature for 3 to 4 hours—it’ll puff up beautifully without needing any cover.

Step 3: Dimple, Season, and Bake

Now for the fun part! Sprinkle fresh rosemary on top if you’re using it, then drizzle each dough ball with another tablespoon or two of olive oil. Lightly oil your fingers and press straight down into the dough, creating those classic dimples—don’t worry if it looks rough, that’s where the magic happens. If needed, gently stretch the dough to fill out the pan completely. Finish by sprinkling flaky sea salt all over—you’ll get bursts of crunch and flavor in every bite. Bake at 425°F for 25 to 30 minutes until the crust is golden and crisp underneath.

Once baked, transfer the focaccia to a wire rack and let it cool for at least 10 minutes before slicing. If you plan on making sandwiches, let it cool completely—this prevents the bread from getting gummy when sliced.

How to Serve The Best, Easiest Focaccia Bread Recipe

Garnishes

I’m all about keeping it simple: a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right out of the oven. Sometimes, I add fresh rosemary leaves or cracked black pepper for that extra punch—it really makes the aroma pop and invites everyone to dig in.

Side Dishes

This focaccia makes a fantastic companion to almost anything—think vibrant salads, rustic soups like tomato basil or minestrone, and even charcuterie boards. For my family dinners, I often pair it with a big bowl of olive oil and balsamic vinegar for dipping; it’s a simple, satisfying starter.

Creative Ways to Present

For parties, I like to slice the focaccia into squares and layer it with thin slices of prosciutto, fresh mozzarella, and basil leaves for easy little bites. Another fun idea is to cut it horizontally and build savory sandwiches with roasted veggies and pesto—my kids love this for lunchboxes!

Make Ahead and Storage

Storing Leftovers

After it’s completely cooled, I store leftover focaccia in an airtight container or a zip-top bag at room temperature. It stays fresh up to three days this way, which is perfect for snacking or quick meals during the week.

Freezing

If I make extra, I slice the focaccia and freeze it wrapped tightly in plastic wrap and foil. This way, you can take out just what you need. It keeps beautifully for up to 3 months without losing that crisp crust after reheating.

Reheating

To reheat, I preheat my oven to 350ºF and warm the focaccia for about 15 minutes. This restores the crunchy crust and soft interior almost like fresh-baked. If I’m in a hurry, a quick toast in a skillet also works well for that golden texture.

FAQs

Final Thoughts

This is truly the best, easiest focaccia bread recipe that I’ve made and shared over and over. Its simplicity, combined with that luxurious texture and flavor, makes it a staple in my kitchen. I can’t recommend it enough to you—once you try it, you’ll understand why I keep coming back to this recipe for everything from casual snacks to special occasions. Get ready to impress yourself and anyone lucky enough to taste your fresh focaccia!

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