Go Back
focaccia bread recipe featured
Avatar photoNico Martinez

Easy Focaccia Bread Recipe (Perfectly Soft and Fluffy)

This authentic focaccia bread recipe delivers a perfectly soft and fluffy interior with a crisp, golden crust, enriched with olive oil and fragrant rosemary. A staple from Ligurian kitchens, it's simple to make and impossible to resist.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ¾ cups (450g) bread flour, sifted
  • 1 ½ cups (360ml) lukewarm water (95°F)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 ½ teaspoons fine sea salt
  • ¾ cup (180ml) extra virgin olive oil, divided
  • 2 tablespoons fresh rosemary, lightly chopped

Equipment

  • Large mixing bowl
  • 9x13-inch rimmed baking sheet
  • Plastic wrap or damp towel
  • Wooden spoon
  • Instant-read thermometer (optional)

Method
 

  1. focaccia bread recipe recipeCard1
  2. In a large mixing bowl, combine lukewarm water and yeast. Let sit for 5–10 minutes until foamy. Stir in 2 cups of sifted bread flour to form a shaggy dough. Cover and rest for 30 minutes to begin autolyse.
  3. Add salt and remaining flour in two additions. Mix with a spatula until incorporated. Add ¼ cup olive oil and use oiled hands to bring dough together. It will be sticky—do not add extra flour.
  4. Transfer dough to an oiled container, cover, and let rise at room temperature for 1–2 hours or refrigerate for 12–18 hours for cold fermentation.
  5. Generously oil a 9x13-inch baking sheet. Scrape dough onto the sheet and gently stretch to edges using oiled fingers. Drizzle 2 tbsp oil over the top, cover, and let proof for 30 minutes.
  6. Preheat oven to 425°F (220°C). Dimple dough deeply with oiled fingertips. Sprinkle with sea salt and rosemary. Drizzle remaining 2 tbsp olive oil into dimples.
  7. Bake for 22–25 minutes until golden brown and internal temperature reaches 205–210°F. Cool on a wire rack for 15 minutes before slicing. Serve warm.

Nutrition

Calories: 170 | Carbohydrates: 32 | Protein: 4 | Fat: 3 | Fiber: 1 | Sugar: 1

Notes

STORAGE: Store in a paper bag at room temperature for up to 2 days. Freeze slices for up to 3 months—reheat in oven.
MAKE AHEAD: Mix dough and refrigerate overnight for deeper flavor.
SUBSTITUTIONS: Use 50% whole wheat flour for a nuttier taste. Gluten-free 1:1 blend works with xanthan gum.
PRO TIPS: Never knead in bowl—use folding and time. Dimple deeply to channel oil. Bake with steam for crispier crust.
SERVING SUGGESTIONS: Serve with olive oil and salt, use for sandwiches, or accompany soups and salads.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!