Focaccia might just be the perfect bread—soft and pillowy on the inside, crisp and golden on the outside, and absolutely drenched in fruity olive oil. It’s forgiving, flexible, and requires no special shaping skills. Whether you top it with classic rosemary and sea salt, caramelized onions, or cherry tomatoes, it’s guaranteed to disappear fast.
This recipe delivers that perfect focaccia texture: an open, airy crumb with a beautifully crisp bottom, all thanks to a high-hydration dough and plenty of olive oil. No fancy equipment needed—just time and patience.
Mix the Dough
In a large bowl, combine the flour, salt, and yeast. Add the warm water and ¼ cup olive oil. Mix with a spatula or your hands until a shaggy dough forms and no dry bits remain. The dough will be very wet and sticky—that’s perfect.
First Rise (Stretch and Folds)
Cover the bowl and let rest for 30 minutes. Perform your first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times.
Cover and rest. Repeat this process every 30 minutes for 2 hours (4 sets total). The dough will become smoother, more elastic, and bubbly with each set.
Continue Bulk Fermentation
After the last set of folds, let the dough rest, covered, for another 1-2 hours. It should be very puffy, bubbly, and have increased in volume by about 50%.
Prepare the Pan
Pour a generous amount of olive oil (about 2-3 tablespoons) into a 9×13-inch baking pan. Spread it all over the bottom and sides.
Transfer Dough to Pan
Using a spatula or your wet hands, gently coax the dough into the oiled pan. It won’t reach the edges yet—that’s fine. Cover and let rest for 30 minutes.
Stretch and Dimple
After 30 minutes, using oiled fingers, gently stretch and press the dough toward the edges of the pan. If it resists, let it rest another 15-20 minutes and try again. Once it fills the pan, use your fingers to press deep dimples all over the surface, all the way to the bottom.
Final Proof
Cover the pan and let the dough rise until very puffy and bubbly, about 1-2 hours at room temperature.
Preheat and Prep
Preheat your oven to 425°F (220°C). If using toppings like rosemary or tomatoes, press them into the dimples now. Drizzle generously with more olive oil and sprinkle with flaky sea salt.
Bake
Bake for 25-30 minutes, until the focaccia is deep golden brown and crisp on top and bottom. The internal temperature should reach 200°F (93°C).
Cool Slightly
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Pro-Tips for Focaccia Perfection
- Use a High-Hydration Dough: Don’t be afraid of the sticky dough—it’s what creates that open, airy crumb.
- Wet Hands Are Your Friend: Keep a bowl of water nearby to wet your hands before handling the dough—it prevents sticking and makes stretch and folds much easier.
- Don’t Rush the Folds: The stretch and folds develop gluten and create structure. Give the dough time between sets.
- Use Generous Olive Oil: Focaccia should be rich with olive oil. Don’t skimp—it’s what gives the bread its flavor and creates that crispy bottom.
- Dimple Deeply: Press all the way to the bottom of the pan. The dimples create pools for oil and toppings and help the bread bake evenly.
- Get Creative with Toppings: Try cherry tomatoes and olives, caramelized onions and thyme, or thin slices of potato and rosemary.
- Serve Warm: Focaccia is at its absolute best straight from the oven or warmed slightly.
- Make Ahead: You can refrigerate the dough overnight after the first rise, then bring to room temperature and continue with panning and second rise.
This Perfect Focaccia is soft, pillowy, and absolutely irresistible.
