This crispy, bubbly Italian Focaccia Bread is made with bread flour, generous olive oil, and yeast, and is ready in about 4 hours. Deep dimples collect pools of golden olive oil and flaky sea salt for the ultimate crunch in every bite. I bake this every weekend because the high-hydration method makes it practically foolproof to get that bakery-style texture.

The Secret To Getting It Right

High hydration dough can be intimidating, but it is absolutely necessary for this recipe. I used to add extra flour because the dough felt too sticky to handle, but that resulted in a dense, cake-like texture rather than the airy crumb I wanted.

The real secret I learned is patience during the final proof in the pan. Letting the dough rise until it jiggles like a bowl of jelly is what guarantees those massive, signature air bubbles once it hits the hot oven.

Italian Focaccia Bread Ingredients

Bread Flour: 500g (approx. 4 cups). High protein content creates the strong gluten network needed for big bubbles.
Warm Water: 420g (approx. 1 3/4 cups). Use water around 100°F (38°C).
Instant Yeast: 2 teaspoons (6g). Rapid rise works best for a reliable lift.
Fine Sea Salt: 2 teaspoons (10g). Flavor is crucial in simple breads.
Honey: 1 teaspoon. Feeds the yeast and aids browning.
Extra Virgin Olive Oil: 4 tablespoons, divided. Use good quality oil for the topping.
Flaky Sea Salt: For finishing. Maldon or similar coarse salt works best.
Fresh Rosemary: 1-2 sprigs, leaves stripped (optional).

How To Make Italian Focaccia Bread

Mix the Dough: In a large bowl, whisk together the flour and salt. Dissolve the sugar and yeast in the warm water, then pour into the flour. Mix with a spatula until no dry flour remains and a sticky, shaggy dough forms.
Stretch and Fold: Drizzle the dough with a little oil. With wet hands, grab one side of the dough, pull it up high, and fold it over the center. Rotate the bowl and repeat 3 times. Cover and rest for 20 minutes, then repeat this set of folds one more time.
First Rise: Cover the bowl tightly with plastic wrap. Let it rise in a warm spot for 60-90 minutes, or until it has doubled in size and looks bubbly.
Pan Proof: Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Tip the dough into the pan. Gently stretch it toward the corners (if it shrinks back, let it rest 10 minutes). Cover and let rise for another 1 to 1.5 hours until the dough is puffy and fills the pan.
Dimple and Bake: Preheat oven to 425°F (220°C). Drizzle the remaining oil over the dough. Press your fingers straight down to create deep dimples all over. Sprinkle with flaky salt and rosemary. Bake for 22-25 minutes until deep golden brown.

Recipe Tips

Don’t skimp on oil: The oil in the bottom of the pan essentially fries the crust, giving you that incredible crunch.
The wiggle test: You know the dough is ready to bake when you gently shake the pan and the whole mass wobbles like gelatin.
Release steam: Remove the bread from the pan immediately after baking and cool on a wire rack to prevent the bottom from getting soggy.

What To Serve With Focaccia

This bread is substantial enough to be a side for hearty meals like lasagna or bolognese. It also pairs beautifully with a simple tomato basil soup, where the airy crumb soaks up the broth perfectly. For a simple appetizer, serve warm squares with a balsamic vinegar and oil dipping sauce.

How To Store

Store leftovers in an airtight container at room temperature for up to 2 days; refrigerating tends to dry it out. For longer storage, freeze slices in a freezer-safe bag for up to a month and reheat in a toaster oven to crisp the crust back up.

FAQs

Why is my focaccia dense?
This usually happens if the yeast was old or you didn’t let the dough proof long enough in the pan. The dough needs to be very airy and jiggly before baking.
Can I use all-purpose flour?
Yes, you can, but the texture will be slightly softer and less chewy. Bread flour provides the structure needed for large, impressive air pockets.
Can I make the dough overnight?
Absolutely. After the stretch and fold step, place the covered bowl in the fridge for 12-24 hours. The cold fermentation develops deeper flavor.

Nutrition

Calories: 245
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 390mg
Total Carbohydrate: 42g
Protein: 7g

Try More Recipes:

Italian Focaccia Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minutes

Crispy, bubbly Italian Focaccia Bread features bread flour and fresh rosemary ready in about 4 hours for a simple crowd-pleaser. Golden olive oil pools in every dimple for maximum flavor and crunch without any difficult kneading.

Ingredients

500g (approx. 4 cups) Bread Flour
420g (approx. 1 3/4 cups) Warm Water
2 tsp (6g) Instant Yeast
2 tsp (10g) Fine Sea Salt
1 tsp Honey
4 tbsp Extra Virgin Olive Oil, divided
Flaky Sea Salt (for topping)
1-2 sprigs Fresh Rosemary (optional)

Directions

Mix the Dough: In a large bowl, whisk together the flour and salt. Dissolve the sugar and yeast in the warm water, then pour into the flour. Mix with a spatula until no dry flour remains and a sticky, shaggy dough forms.
Stretch and Fold: Drizzle the dough with a little oil. With wet hands, grab one side of the dough, pull it up high, and fold it over the center. Rotate the bowl and repeat 3 times. Cover and rest for 20 minutes, then repeat this set of folds one more time.
First Rise: Cover the bowl tightly with plastic wrap. Let it rise in a warm spot for 60-90 minutes, or until it has doubled in size and looks bubbly.
Pan Proof: Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Tip the dough into the pan. Gently stretch it toward the corners (if it shrinks back, let it rest 10 minutes). Cover and let rise for another 1 to 1.5 hours until the dough is puffy and fills the pan.
Dimple and Bake: Preheat oven to 425°F (220°C). Drizzle the remaining oil over the dough. Press your fingers straight down to create deep dimples all over. Sprinkle with flaky salt and rosemary. Bake for 22-25 minutes until deep golden brown.