Classic Homemade Focaccia

There are many things I enjoyed about working in an Italian restaurant in high school and college. Chowing down on leftover focaccia after service was over was one of those things. Focaccia is one of my favorite breads because of it’s unique texture. It’s buttery and crisp on the outside and soft and chewy in the middle. The soft, spongey center makes it perfect for dipping in seasoned olive oil–the perfect appetizer for any Italian meal.

Classic Focaccia


Focaccia is also quite simple to make. It requires very few ingredients, and since it’s a freeform bread, it doesn’t require a loaf pan or any special rolling or shaping skills. Once the dough is made, it deepens in flavor by taking an overnight stint in the fridge before baking the next day. The dough itself takes 5-10 minutes to mix up.

The fun thing about focaccia is deciding what to top it with. You can of course make it plain with just a sprinkling of sea salt, but I love to top mine with herbs, cheeses, you name it. Here are a few ideas:


-crushed red pepper flakes, crushed fennel seeds, and black pepper (above)
-Gorgonzola cheese, red onions and sliced red grapes
-fresh rosemary and scallions
-sun dried tomatoes and basil
-Parmesan cheese, pine nuts, and Italian seasonings


Classic Focaccia


  • 1 1/2 cups lukewarm water
  • 1 TBS active dry yeast
  • 3 cups all purpose flour, plus extra for sprinkling
  • 2 tsp salt
  • 1/2 cup olive oil, plus extra for drizzling
  • optional toppings


  1. Pour 1/2 cup of the water in a mixing bowl. Add the yeast and and stir together. Let the mixture stand until it gets bubbly, about 5 minutes.
  2. Add the remaining water, the flour, salt, and olive oil. Stir with a wooden spoon until a rough, sticky mass forms. Sprinkle the dough with a little more flour, and knead in the bowl for a minute or so. Turn out onto a lightly floured surface and give the dough a few turns with your hands.
  3. Lightly oil a large bowl and place the dough inside. Cover tightly with plastic wrap and place in the fridge and let sit overnight.
  4. The next day, remove the dough and let sit on the counter for 5-10 minutes to warm up. Then, pat and press into a well oiled baking sheet.
  5. Allow the focaccia to rise in a warm place for about an hour, covered with plastic wrap or a damp linen towel.
  6. Preheat the oven to 400 degrees Fahrenheit. Using your fingers, press little dimples into the top of the focaccia. Top with optional toppings, then sprinkle lightly with coarse salt.
  7. Bake for 20-25 minutes or until nicely browned on top.
  8. Enjoy!

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Jana is a wife and a momma. Food has always been a passion of hers, which led her to study Culinary Arts in college. After having her son, she put her dreams of owning her own restaurant on hold for a while and discovered a love for sharing her life and her culinary talent through blogging. Jana could easily spend all day creating magic in the kitchen...if she didn't have to do the dishes afterwards.

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  1. I looove focaccia bread! I’ve never made it at home but now I definitely need to try!!

  2. Focaccia is one of my favorites, too, Jana, and seeing your recipe really makes me want to whip up my own bread this evening to go with dinner! Definitely saving this so I can make it at a later date!


  1. […] stews and sausages, pickling, cakes, cookies. My favorite way to use fennel is on top of this incredible focaccia bread with crushed red […]

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