Back to postsThe Only Focaccia Recipe You'll Ever Need (I Promise)

The Only Focaccia Recipe You'll Ever Need (I Promise)

I need to tell you about this focaccia because it genuinely changed my relationship with bread baking.



Before this recipe, I thought good bread required fancy equipment, years of practice, and the kind of patience I frankly don't have. Sourdough intimidated me for MONTHS before I tried it. But focaccia? Focaccia is the friendliest bread in existence. No kneading. No shaping. No panicking about whether your dough passed the windowpane test.



You mix it, let it sit, stretch it into a pan, poke it with your fingers (genuinely the most satisfying part), and bake it. That's it. And it comes out with a golden, olive-oil-crisp crust and a soft, airy interior that makes you feel like a legitimate bread wizard.



Ingredients




  • 3½ cups (440g) bread flour (all-purpose works but bread flour gives better chew)

  • 2 teaspoons (8g) instant yeast

  • 2 teaspoons (12g) salt

  • 1½ cups (360ml) warm water

  • 4 tablespoons extra virgin olive oil, divided

  • Flaky sea salt

  • Fresh rosemary (or whatever herbs you love)

  • Optional: cherry tomatoes, olives, thinly sliced garlic



The Method



Day 1 (5 minutes of actual work): Whisk flour, yeast, and salt together. Add warm water and 2 tablespoons olive oil. Stir until you have a shaggy, sticky dough. Don't worry about it being perfect — focaccia is VERY forgiving. Cover and refrigerate overnight (8-24 hours). This cold ferment develops amazing flavor.



Day 2: Drizzle remaining 2 tablespoons olive oil into a 9x13 baking pan. Dump the cold dough in. Let it come to room temperature and rise — about 2 hours. It'll spread and fill the pan, getting all bubbly and alive.



The dimpling: Oil your fingers. Press them firmly into the dough, creating deep dimples all over. This isn't decorative — it creates pools that catch olive oil and salt. Press your rosemary, tomatoes, or whatever toppings into the dimples. Drizzle with MORE olive oil. Sprinkle with flaky salt.



Bake at 425°F (220°C) for 20-25 minutes. The top should be deeply golden and the edges should be crispy. Let it cool in the pan for 5 minutes, then move to a cutting board.



What Went Wrong?




  • Dense/heavy: Dough didn't rise enough on Day 2. Give it more time in a warm spot.

  • Not crispy on the bottom: Not enough oil in the pan. Be generous. Focaccia is NOT a low-fat food.

  • Too bready/bland: Skipped the overnight fridge step. That cold ferment is doing WORK for you.

  • Burned on top: Oven too hot or rack too high. Move it to the center or lower rack.



Real talk: I've made this bread probably 30+ times now and I still get excited when I pull it out of the oven. The smell alone is worth the minimal effort. Your entire house will smell like an Italian bakery and your neighbors will come knocking.