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Overhead shot of focaccia sliced on a board.
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Focaccia Recipe

Perfect as an appetizer, side dish, sandwich bread, or accompaniment to soups and salads, this homemade focaccia bread is versatile, comforting, and surprisingly easy to make. Whether you're serving it fresh from the oven or using it for sandwiches, this classic focaccia recipe is sure to become a favorite.
Prep Time12 hours 20 minutes
Cook Time30 minutes
Total Time12 hours 50 minutes
Course: Appetizer, Breads, Muffins and Scones
Cuisine: Italian
Keyword: appetizer, bread, focaccia bread
Servings: 8 servings
Calories: 277kcal
Author: Tara Noland

Equipment

Ingredients

  • 3 1/2 cups bread flour
  • 1 3/4 cups lukewarm water (100°F)
  • 1 1/2 tsp dry yeast
  • 1 1/2 tsp fine sea salt
  • 2 tsp granulated sugar
  • 3 tbsp olive oil extra virgin

Toppings

  • 12-16 olives black and green, pitted
  • 1 tbsp olive oil extra virgin
  • 1 tbsp fresh rosemary finely chopped
  • 1 cup cherry tomatoes halved lenghwise
  • Flaky sea salt to taste

Instructions

  • In a medium bowl, mix the water, yeast, and sugar. Whisk until combined and let it sit for 5 minutes. You're looking for a foamy surface, which means the yeast is alive and active.
  • In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir with a spoon or use your hands until the dough comes together into a wet, shaggy mass with no dry flour left. Give the dough a few stretches and folds in the bowl; this develops the gluten and builds that elastic, airy structure. The dough should feel sticky and stretchy; if it seems too loose, add a little more flour. Cover with plastic wrap or a damp kitchen towel and rest for 10 minutes.
  • First proof: Pour 1 tbsp of olive oil into a clean bowl, add the dough, and turn it to coat. Cover tightly with plastic wrap and refrigerate for 12 to 72 hours. The longer it rests, the more complex the flavor gets.
  • Second proof: Drizzle 1 tbsp of olive oil into your baking pan (9x13") and transfer the dough. Press it gently into a rough rectangle. Drizzle another tbsp of olive oil over the top, cover loosely with a damp towel, and let it rise in a warm spot for 2 hours.
  • Preheat your oven to 390°F.
    When the dough is puffy and risen, use your fingers to press deep dimples all over the surface. Top with olives, halved cherry tomatoes (cut side up), rosemary and season well with salt, and drizzle with olive oil.
  • Bake for 30 minutes until the top is deep golden and the edges are crispy. Cool in the pan for a few minutes, then transfer to a wire rack and rest for 15 minutes before slicing.

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1 | Calories: 277kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 536mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg