Why You’ll Love this Homemade Focaccia
Bread lovers, gather around. This homemade focaccia has completely changed my bread-making game, and I’m betting it’ll change yours too.
The crispy, golden exterior gives way to a pillowy, tender center that’s dotted with those signature dimples filled with olive oil and sea salt. Can you imagine the aroma that fills your kitchen?
Unlike complicated bread recipes, this one’s remarkably forgiving—perfect for beginners or busy weeknights. The hands-on time is minimal, while the flavor is anything but.
Plus, it’s incredibly versatile. Serve it alongside pasta, as sandwich bread, or just tear off pieces while it’s still warm.
What Ingredients are in Homemade Focaccia?
The beauty of focaccia lies in its simplicity. With just a handful of pantry staples, you can create a bread that’s both rustic and elegant. The foundation is built on basic flour, yeast, and water, but don’t be fooled—it’s the generous amount of olive oil that gives focaccia its distinctive character and that irresistible crust.
And while the ingredient list might be short, each component plays a vital role in developing that authentic Italian flavor we all crave.
- 3 1/4 cups unbleached flour
- 2 tablespoons fast rising yeast
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil (plus extra for brushing)
- 1 1/4 cups warm water (approximately)
- Sea salt for topping
When shopping for these ingredients, quality matters—especially with the olive oil and sea salt. Splurge on a good extra virgin olive oil if you can, as its flavor will really shine through in the finished bread.
And that sea salt sprinkled on top? Consider it non-negotiable. Those little crystals not only add a pleasant crunch but also create those perfect bursts of saltiness that make each bite of focaccia so memorable.
For an extra touch, you might also consider having roasted red peppers on hand, which the recipe suggests as an optional but delicious topping before baking.
How to Make this Homemade Focaccia
Making focaccia is a wonderfully tactile experience—there’s something almost meditative about working with this dough. Start by combining 3 1/4 cups of unbleached flour, 2 tablespoons of fast rising yeast, and 1 teaspoon of salt in a large bowl. Give these dry ingredients a good stir with a wooden spoon until they’re well mixed.
Next, add 3 tablespoons of extra virgin olive oil (this is where the magic happens) and gradually pour in about 1 1/4 cups of warm water while stirring. You might need a bit more or less water—no stress about exactness here—just add enough until all the flour is absorbed and a cohesive dough forms. Think of it as coaxing the ingredients into friendship rather than forcing them together.
Once your dough has come together, transfer it to a floured surface and knead for about 10 minutes until it transforms into something soft and elastic, but not sticky. This is your arm workout for the day, folks.
Place your dough ball in a lightly oiled, warmed bowl, turning it a few times to give it a nice olive oil coat (like a spa treatment for bread), then cover with plastic wrap and let it rise somewhere cozy for 45-75 minutes until doubled in size.
When it’s had its beauty rest, punch down the dough (so satisfying) and give it a few more kneads before letting it relax for 5 minutes. Now, form it into a rectangle and transfer to a 10×15 oiled baking pan, stretching it to fill the entire space.
After another 30-minute rise, the fun part begins—use your fingertips to create those characteristic dimples about 2 inches apart across the surface.
The finishing touches really elevate this humble bread. Brush the surface generously with olive oil and sprinkle with sea salt—those little crystals aren’t just pretty, they’re little pockets of flavor that’ll make your taste buds dance.
For something extra special, consider adding roasted red peppers before baking. Slide your creation into a 400-degree oven (preheated with the rack positioned in the lower part) and bake for 30-40 minutes until gloriously golden brown.
The hardest part? Waiting those few minutes for it to cool slightly before cutting into squares and serving warm. The aroma filling your kitchen might make this wait feel like torture, but trust me, it’s worth those few minutes of patience.
Homemade Focaccia Substitutions and Variations
Now that you’ve mastered the basic focaccia recipe, let’s explore how to make it your own with some creative substitutions and variations.
The recipe already mentions roasted red peppers as an option, but why stop there? I love topping mine with rosemary, cherry tomatoes, or thinly sliced onions before baking.
You can also experiment with different flours – try substituting up to a third of the unbleached flour with whole wheat for a nuttier flavor.
And don’t feel limited by sea salt, though I wouldn’t skip it. Garlic-infused olive oil for brushing, or a sprinkle of grated parmesan just before serving? Divine.
What to Serve with Homemade Focaccia
While your homemade focaccia can certainly stand on its own as a delicious treat, pairing it with complementary dishes elevates the entire meal experience.
I love serving mine alongside a bowl of good olive oil mixed with balsamic vinegar for dipping—simple yet irresistible.
For a more substantial meal, try it with hearty soups like minestrone or tomato bisque.
It’s also perfect alongside antipasto platters with cured meats, olives, and cheeses.
Want something lighter? A fresh arugula salad with lemon dressing creates a wonderful contrast to the bread’s richness.
Trust me, your guests will be reaching for seconds.
Final Thoughts
After spending time perfecting this homemade focaccia recipe, I’ve come to believe it’s one of those essential skills every home baker should have in their repertoire. The feeling of pressing those signature dimples into the dough, watching it rise, and smelling that heavenly aroma as it bakes is simply therapeutic.
Don’t you find there’s something magical about transforming simple ingredients—flour, yeast, water, oil—into something so delicious?
Whether you keep it classic with sea salt or add roasted red peppers, this versatile bread adapts to your mood. Trust me, once you’ve made your own focaccia, store-bought will never compare.
Homemade Focaccia Bread
Ingredients
Equipment
Method
- In a large bowl, combine the unbleached flour, fast rising yeast, and salt. Stir well with a wooden spoon until thoroughly mixed.
- Add the extra virgin olive oil and gradually pour in the warm water while stirring. Add just enough water until all flour is absorbed and a cohesive dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until soft and elastic, but not sticky.
- Place the dough ball in a lightly oiled, warmed bowl, turning it a few times to coat with oil. Cover with plastic wrap and let rise in a warm place for 45-75 minutes until doubled in size.
- Preheat oven to 400°F (200°C) with the rack positioned in the lower part of the oven.
- After the dough has risen, punch it down and knead it a few more times. Let it rest for 5 minutes.
- Form the dough into a rectangle and transfer to a 10×15 inch oiled baking pan, stretching it to fill the entire space.
- Allow the dough to rise again for 30 minutes.
- Using your fingertips, create characteristic dimples about 2 inches apart across the entire surface of the dough.
- Brush the surface generously with olive oil and sprinkle with sea salt. If desired, add roasted red peppers on top.
- Bake for 30-40 minutes until the focaccia is golden brown.
- Allow to cool slightly before cutting into squares and serving warm.
