The quintessential Italian recipe, made easy. After several attempts to simplify it as much as possible, and although the process takes 24 hours, I promise you the result is absolutely worth it. Super crispy on the outside and tender on the inside. Perfect to enjoy with any meal of the day.
I seasoned it with garlic, cherry tomatoes, rosemary, coarse salt, and olive oil. Although olives and red onion would also be wonderful.
To make the recipe even easier, you can watch the step‑by‑step video below. I can’t wait to see your focaccias, so if you make it, tag me in your stories so I can see them! 🙂
Easy Focaccia Bread Recipe
Preparation time: 10 hours h
Cooking time: 20 minutes min
Total time: 10 hours h 20 minutes min
Dish: Bread, Main Dish
Portions: 4‑6
Ingredients
| Ingredient | Quantity |
|---|---|
| Strong flour | 470 g |
| Water | 380 g |
| Fresh yeast | 10 g |
| Salt | 9 g |
| Extra virgin olive oil | 10 g |
| Dressing | |
| Extra virgin olive oil | 2 tbsp |
| Water | 2 tbsp |
| Stuffing | |
| Rosemary sprigs | 2 |
| Garlic cloves | 2 |
| Coarse or flaked salt | to taste |
| Oil to grease the tray and your hands | as needed |
Step‑by‑step preparation
- In a large bowl, add the crumbled yeast.
- Add the water.
- Stir until the yeast dissolves.
- Add the salt.
- Add the olive oil. Stir.
- Sift the flour into the mixture.
- Using a spoon, stir very well until you can no longer see the flour particles.
- Close the container and let the dough rest for 20 minutes.
- After some time, wet your hands and fold the dough into an envelope shape, as shown. Close the container and let the dough rest for another 20 minutes.
- After some time, fold the dough again into an envelope shape.
- Close the container again and let it rest for another 20 minutes.
- After some time, fold it again into an envelope shape. At this stage, you’ll notice how the dough has become elastic and has taken shape.
- Take a clean container and grease it with olive oil. Put the dough inside.
- Close the container and store the dough in the refrigerator for 24‑72 hours. That’s right, you can keep it in the refrigerator for up to 3 days. If you know you won’t be using the dough within three days, you need to deflate it each day. On the day you plan to use it, you don’t need to deflate it.
- After 24 hours, take the dough out of the refrigerator.
- Line the baking tray with baking paper.
- Brush the parchment paper generously with olive oil. Don’t skimp on the oil; the better the oil is applied, the crispier your focaccia will be. A good focaccia is a recipe for disaster without a good drizzle of oil.
- Pour the dough onto the tray.
- Grease your hands with oil.
- Stretch the dough as shown in the video and spread it evenly over the surface of the baking tray. Do this carefully and without pressing the dough down too much.
- If the dough is too stiff, let it rest for 10‑15 minutes to relax. Finish stretching the dough until it covers the entire surface of the baking tray.
- Turn the oven on to 250°C with bottom heat and let it heat up for 20 minutes.
- 10 minutes before the oven finishes heating up, prepare the dressing: put the oil and water in a glass and whisk with a fork until emulsified.
- Fill the focaccia. To do this, cut the garlic cloves into sticks.
- Insert the garlic sticks into the holes in the dough.
- Sprinkle it with rosemary leaves.
- Sprinkle it with coarse or flaked sea salt.
- Before putting the focaccia in the oven, drizzle it with the oil and water emulsion.
- Put the focaccia in the oven.
- Next, lower the temperature to 230°C and turn on the top and bottom heat.
- Bake the focaccia for about 20‑25 minutes or until it’s as you like it.
- Take it out of the oven and serve it immediately.
Nutritional Facts for Easy Focaccia Bread
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 slice | |
| Calories | 210 kcal | 11% |
| Carbohydrates | 30 g | 11% |
| Protein | 5 g | 10% |
| Total Fat | 8 g | 10% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 0 mg | 0% |
| Sodium | 320 mg | 14% |
| Potassium | 70 mg | 1% |
| Fiber | 2 g | 7% |
| Sugars | 1 g | — |
| Vitamin A | 5 IU | 0% |
| Vitamin C | 0 mg | 0% |
| Calcium | 18 mg | 1% |
| Iron | 2 mg | 11% |
Note: Nutritional values are approximate and may vary depending on the flour, olive oil, and toppings used. Focaccia bread is a soft and flavorful Italian bread known for its airy texture and delicious olive oil‑rich crust.
*Percent Daily Values are based on a 2,000‑calorie diet.