Easy Homemade Focaccia Bread
With just a few simple ingredients and time in the refrigerator, you can make this soft, chewy, and flavorful focaccia bread at home. Perfect for breakfast, brunch, snacks, or sandwiches, this irresistible bread will impress every time!
Servings: 1 loaf
Calories: 180kcal
Ingredients
For the Dough:
- 500 g 4 cups, spoon and leveled bread flour
- 7 g 2 1/4 teaspoons or 1 standard packet instant yeast
- 2 teaspoons kosher salt
- 480 g 2 cups lukewarm water (see notes)
- 6 tablespoons high-quality extra-virgin olive oil divided
For Topping:
- Flaky salt to taste
- 1 tablespoon chopped rosemary optional
Instructions
Mix the Dough:
- In a large bowl, combine the bread flour. Add the yeast and kosher salt on opposite sides of the bowl to prevent direct contact initially.
- Use your fingers to mix the dry ingredients together, then create a well in the center.
- Pour in the lukewarm water and stir with a wooden spoon until a wet, shaggy dough forms.
Oil the Dough & Refrigerate:
- Drizzle 2 tablespoons (30 g) of olive oil over the dough. Use your fingers to rub the oil over the surface.
- Gently wiggle the dough from the edges of the bowl to coat the sides and bottom with oil.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 18 hours, up to 72 hours.
Prepare the Baking Pan:
- Spray a 9×13-inch baking pan with non-stick spray and drizzle 2 tablespoons (30 g) of olive oil in the center. Set aside.
- Shape the Dough & Second Rise:
- Remove the dough from the fridge. Use your fingers to pull the edges of the dough towards the center while rotating the bowl, forming the dough into a ball.
- Transfer the dough to the prepared baking pan, turning it a few times to coat the entire surface in olive oil.
- Leave the dough uncovered to rise in a warm, draft-free place for 3-4 hours, until it nearly fills the pan.
Preheat the Oven:
- Towards the end of the second rise, preheat the oven to 425°F (218°C).
Dimples & Topping:
- Drizzle the remaining 2 tablespoons (30 g) of olive oil over the dough and rub it evenly over the surface.
- Sprinkle the chopped rosemary (if using) evenly.
- Use your fingers to press straight down into the dough, creating deep dimples all over. Gently stretch the dough to fill the corners of the pan, if needed.
- Sprinkle flaky salt over the top.
Bake the Bread:
- Bake for 25-30 minutes, or until golden brown and pulling away from the sides of the pan.
- Let the focaccia cool in the pan for 5 minutes, then carefully transfer it to a wire rack (use a large metal spatula if needed) to prevent the bottom from getting soggy.
- Allow it to cool for 10 minutes before slicing and serving.
Notes
Lukewarm Water: Combine 360 g (1 ½ cups) cold water with 120 g (1/2 cup) boiling water to achieve the right temperature.
Storage: Store leftovers in an airtight container at room temperature. Focaccia is great for toasted paninis, breakfast sandwiches, or other sandwiches!