Focaccia bread might look fancy, but it’s actually one of the easiest breads you can bake at home. This version uses just 4 simple ingredients – flour, yeast, water, and olive oil – and requires no kneading. The result? Soft, fluffy bread with a golden crust that’s perfect for dipping in soups, slicing for sandwiches, or serving as a side to pasta night.
The best part is how customizable it is. You can keep it plain and simple, or load it up with toppings like cheese, herbs, olives, or even garden-fresh peppers. Once you try it, you’ll want to make focaccia a regular part of your baking routine.
Why You’ll Love This Recipe
This Focaccia recipe can be completed from start to finish in less than 3 hours. There are only 4 ingredients that you most likely already have in your kitchen. And, it’s great for beginner bakers because there is no kneading or specials tools or mixers required.
Once baked, you’ll have a fluffy inside with a crispy, golden crust. Perfect for sandwiches, soups, or snacking on by itself. With endless topping options you’ll never get bored with this focaccia recipe.
Some of Our Favourite Focaccia Toppings
- Fresh rosemary + sea salt
- Parmesan + cheddar cheese
- Red onions + olives
- Jalapeños + marble cheese
- A drizzle of honey + flaked salt (for a sweet twist!)
Ingredients
- 10g of self rising yeast
- 450g water
- 500g all purpose flour
- 8 tbsp of olive oil
Step by Step Instructions to Make Focaccia Bread
Step 1: Add the flour, water, and yeast ingredients into a large mixing bowl. Mix with large spoon until combined, and very sticky. Add 2 tbsp of olive oil on top of the dough. Cover and let rest for 30 minutes.
Step 2: Perform 4-6 stretch and folds around the bowl. Drizzle with 1 tbsp of olive oil. Cover and let rest for another 30 minutes.
Step 3: Perform step 2 again.
Step 4: Grease a 9×13 baking dish (preferable non stick) with butter or cooking spray. Put 2 tbsp of olive oil in the bottom of the dish. Carefully dump out the dough into the middle of the pan. Do not knead the dough but push flatten it down so the dough is an even thickness. Cover and rest for 30 minutes. Half way through the rest time, preheat oven to 375 degrees F. prepare any toppings you are using while the oven is preheating.
Step 5: Using our fingertips, make divots in the dough that cover the entire surface. Add any toppings you are using. Using our fingertips again make a few more divots into the dough pushing some of our ingredients into the dough. Drizzle 2 tbsp of olive oil over the entire surface and back for 30 minutes.
This iteration of focaccia bread we are adding Parmesan, marble cheese, and green olives on the whole thing, and jalapenos from out garden on half (our kids aren’t into spicy just yet). You can read about how to grow jalapenos here.
Step 6: Let rest for 5 minutes or more on a wire rack. Best enjoyed warm.
Tips for the Best Homemade Focaccia
- Use a well-oiled pan: This gives the bottom that classic crispy texture.
- Don’t skimp on the olive oil—it adds flavor and helps with browning.
- Let it rest properly between stretches for a light and airy crumb.
- Use your fingertips (not your palms) when making the signature divots.
Focaccia Bread Serving & Storage Suggestions
- Serve warm with soup, chili, or pasta.
- Slice it horizontally and use it for gourmet sandwiches.
- Store at room temperature in an airtight container for up to 2 days.
- Freeze slices individually, then reheat in the oven for fresh-baked flavor anytime.
Variations to Try
- Mediterranean: Olives, cherry tomatoes, rosemary, and feta.
- Cheesy Jalapeño: Sharp cheddar and sliced hot peppers.
- Herb Garden: Fresh thyme, oregano, and basil with garlic.
- Sweet & Savory: Caramelized onions with a drizzle of balsamic glaze.
Try adding different liquids other than just water. Our favourite focaccia bread is when we add about 150g of our left over fermented hot sauce brine and cut the water down to 300g. It gives the bread a tangy spicy zesty flavour that is unmatched to any other.
FAQ: Easy Homemade Focaccia Bread
Yes! You can substitute with baking powder for a quicker flatbread, but the texture and flavor won’t be quite the same as traditional yeast-based focaccia.
It’s best eaten fresh but will last 2–3 days at room temperature in an airtight container. You can also freeze it for up to 3 months.
Absolutely. Slice it into portions before freezing so you can reheat just what you need.
All-purpose flour works perfectly, but bread flour will give you a slightly chewier texture if you prefer.
Yes! An overnight rise in the fridge develops even more flavor and makes the bread extra fluffy.
Final Thoughts
Focaccia bread is one of those recipes that looks impressive but is surprisingly simple to make. With just four basic ingredients and a little patience, you can create bakery quality bread right in your own kitchen. The best part is how versatile it is you can keep it plain, dress it up with herbs and cheese, or use it as the base for sandwiches and sides.
Once you try this recipe, you’ll see why focaccia has become a favourite in our home. It’s quick, reliable, and always a crowd pleaser. Give it a try, experiment with toppings, and make it your own. And if you do, I’d love to hear how it turned out in the comments below!
We hope you enjoy this recipe. If you did make sure you check out the other recipes, as well as our growing guides, medicinal herb hub, and seed saving guides. We are growing our website with more articles all the time, and we invite you to grow with us.
Focaccia Bread Recipe
Equipment
- 1 Large mixing bowl Bowl with lid is preferred or you can use plastic wrap or a damp towel.
- 1 Spoon for mixing dough
- 1 9×13 oven safe baking dish
- 1 Wire rack for cooling
Ingredients
- 10 g Active Dry Yeast
- 450 g Water
- 500 g All Purpose Flour
- 8 tbsp Olive Oil
Instructions
- Add the flour, water, and yeast ingredients into a large mixing bowl. Mix with large spoon until combined, and very sticky. Add 2 tbsp of olive oil on top of the dough. Cover and let rest for 30 minutes.
- Perform 4-6 stretch and folds around the bowl. Drizzle with 1 tbsp of olive oil. Cover and let rest for another 30 minutes.
- Perform step 2 again.
- Grease a 9×13 baking dish (preferable non stick) with butter or cooking spray. Put 2 tbsp of olive oil in the bottom of the dish. Carefully dump out the dough into the middle of the pan. Do not knead the dough but push flatten it down so the dough is an even thickness. Cover and rest for 30 minutes. Half way through the rest time, preheat oven to 375 degrees F. prepare any toppings you are using while the oven is preheating.
- Using our fingertips, make divots in the dough that cover the entire surface. Add any toppings you are using. Using our fingertips again make a few more divots into the dough pushing some of our ingredients into the dough. Drizzle 2 tbsp of olive oil over the entire surface and back for 30 minutes.
- Let rest for 5 minutes or more on a wire rack. Best enjoyed warm.
