Focaccia has a crisp, salty crust, a light, chewy texture, and rich flavor. You can make it in a 9×13-inch pan for perfect sandwich bread or a half-sheet pan for the best snacking bread.

I’m sharing how to make plain bread as well as an herbed version!

Hate kneading? Try these no-knead Dinner Rolls or no-knead Easy Cinnamon Rolls.

Herbed Focaccia fresh out of the oven and ready to serve.
The photo above and the last one in this post feature the “Herbed Focaccia.” The rest of the step-by-step photos show the plain version without herbs. You’ll find both recipes in the recipe card below.

Table of Contents

Focaccia Recipe

This Italian flatbread is my absolute favorite. The olive oil richness, the garlic and herbs’ smell, the salty crisp top, and the soft, chewy inside—it’s all so good!

This focaccia recipe is also super easy to make! No stand mixer, bread maker, or kneading needed. You don’t need any special tools, and the ingredients and steps are simple.

Most of the recipe is hands-off. This fluffy focaccia is inspired by Sarah Jampel’s recipe shared on Bon Appetit’s website. It’s gone viral for being easy and so tasty. So I’m sharing my adaptations along with my tips and tricks after making this bread an embarrassing amount of times. Thanks, Sarah!

Yeast, honey, warm water, flour, and salt are mixed together in a bowl.

Focaccia Ingredients

  • Olive oil: The better the oil, the richer the flavor. I recommend a good extra virgin olive oil.
  • Warm water: This helps create the perfect environment for the yeast.
  • Yeast: This makes the dough rise and expand.
  • Flour: This recipe keeps it simple with plain, all-purpose flour.
  • Honey: It feeds the yeast, helping it grow.
  • Salt: It adds flavor and is key for the bread’s texture. Without it, the bread will taste bland and won’t rise properly.
  • Butter: It gives the bread a great flavor and greases the pan to keep it from sticking.

Quick Tip

How to check the water temperature: Drip a few drops on your wrist. If it feels warm, it’s perfect. Too hot? It’s too hot for the yeast. Too cool? The yeast won’t activate.

The dough is mixed together, oil is added, and then it is covered with plastic wrap.

All About Yeast

Proofing yeast tells us if it’s still alive and active.

It’s helpful to make sure the yeast activates before moving forward. If it doesn’t, the focaccia won’t rise properly. Better to catch that early!

Activated yeast will foam and look creamy.

Why didn’t it activate? The yeast might be old, the water too hot, or the environment too cold. If it’s too cold, the yeast can release a substance that affects gluten formation.

Working with the dough after rising.

How To Make Focaccia (Tips)

Here are a few quick tips for making the best Focaccia:

  • Refrigerate the dough. Chilling slows fermentation and deepens the flavor, making the bread even tastier.
  • Grease the pan generously. Use cooking spray, butter, and olive oil to prevent sticking and add extra crispiness and flavor to the base.
  • No kneading. This dough is wet and doesn’t need kneading. Handle it as little as possible.
  • Add butter just before serving. Brushing butter softens the crispy top, so only do it right before eating.

Focaccia Toppings

Focaccia is famous for its herb and olive oil seasoning. I’ve included two versions: a simple, classic bread and one with a delicious herb blend. Here’s my favorite blend:

  • Olive oil
  • Fresh thyme
  • Fresh rosemary
  • Cracked black pepper
  • Minced garlic

To prepare the thyme or rosemary, pinch the stem near the top and run your fingers down to strip the leaves, then finely chop.

Grease the pan and place the dough in it. Let it rise for a few hours. Then, press your fingers into the dough to create the focaccia.

Focaccia FAQs

How Is Focaccia Different From Regular Bread?

This Focaccia uses a wet dough, similar to pizza dough but with more yeast, making it rise higher and become fluffier. Before baking, the dough is dimpled with fingers to help lock in moisture.

Can I Add Other Toppings?

Definitely! You can add sliced olives, cherry tomatoes, onions, or cheese on top before baking for extra flavor.

What Type Of Flour Is Best For Focaccia?

All-purpose flour works great, but bread flour can be used for a chewier texture.

Can I Use Dried Herbs Instead Of Fresh?

Yes, but use less dried herbs since they’re more concentrated. About 1 teaspoon of dried herbs replaces 1 tablespoon of fresh.

Why Is My Focaccia Too Dense?

This could be from overworking the dough or not letting it rise long enough. Be gentle and give the dough time to proof.

Process shots of Focaccia-- images of the dough being baked and then butter being spread on top

Storage

Focaccia is best when eaten the same day it’s made—it’s amazing fresh from the oven!

If you need to store it, it won’t last long at room temperature, but it freezes well. Slice the bread, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container. You can freeze it for up to 3 months.

To reheat, just place the unwrapped slices on a baking sheet and warm them in a 300°F (150°C) oven.

Focaccia with a slice cut out of it.

What Is Focaccia Traditionally Eaten With?

More Italian-Style Recipes:

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5 from 3 votes

Focaccia

By Chelsea Lords
Focaccia has a crisp, salty crust with a light, chewy texture and deep flavor. Use the best possible olive oil you can!
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 11 hours
Total Time: 11 hours 50 minutes
Servings: 9 large (sandwich size)

Equipment

  • Large pan 9×13 or 13×18-inch pan, see note 1

Ingredients 
 

Plain Focaccia

  • 6 tablespoons olive oil divided
  • 2-1/2 cups water warm (110℉)
  • 2-1/4 teaspoons instant yeast or active dry yeast
  • 1 tablespoon honey
  • 5 cups flour white, all-purpose
  • 1 tablespoon salt
  • 3 tablespoons unsalted butter, divided
  • Flaky sea salt for topping bread, optional

Optional: Herb Oil To Make Herbed Focaccia

  • 2 teaspoons minced garlic
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1/4 teaspoon pepper

Instructions 

  • TIP: It might be helpful to watch the tutorial video before starting.
    YEAST: Whisk 2-1/4 tsp yeast, 1 tbsp honey, and 2-1/2 cups warm water in a medium bowl. Let sit for 5 minutes until creamy/foamy.
  • (OPTIONAL) HERBED OIL: Skip this step for plain focaccia. For herbed focaccia, heat 6 tbsp olive oil, 2 tsp minced garlic, 1 tbsp thyme, 1 tbsp rosemary, and 1/4 tsp pepper on low for 5-10 minutes or until very fragrant. Set aside to fully cool before using.
  • DOUGH: In a large bowl, mix 5 cups flour and 1 tbsp salt. Add the yeast mixture and stir until a shaggy dough forms. Use a spatula to press the dough to one side of the bowl and pour in 4 tbsp plain (OR cooled herbed) olive oil.
    Using both your hands, pick up all the dough (it's very sticky and wet!) and turn it around twice to fully coat in oil.
  • REST OVERNIGHT: Cover the dough with plastic wrap and chill in the fridge for 8-24 hours. (See Note 3 to bake sooner.) Dough should be bubbly and wobbly in the morning.
  • PREP PAN: See Note 1. Grease the pan by rubbing 1 tbsp softened butter all over then lightly spray with cooking spray. Drizzle 1 tbsp herbed or plain oil, smoothing it evenly across bottom of pan.
  • SECOND RISE: Remove dough from the fridge. Using 2 forks, gather up the dough farthest from you and lift it up and over the center of the bowl. Give the bowl a quarter turn and repeat the process. Repeat 2 more times (4 total folds). Gently let the dough slide from bowl into prepared pan. Let it rise (uncovered) in a warm spot for 1.5-3 hours.
    You'll know the dough is ready when if poked, it springs back slowly leaving an indentation (if it springs back quickly, it isn't quite ready).
  • BAKE: Preheat oven to 450°F (230°C). Lightly oil your hands with 1 teaspoon oil and press/stretch the dough to fill the pan. Dimple the focaccia with your fingers (pretend you're aggressively playing the piano!). For plain focaccia, drizzle 1 more tablespoon olive oil over bread. Bake for 20-30 minutes (13×18-inch pan) or 25-35 minutes (9×13-inch pan) or until puffed and deeply golden brown all over. Remove from oven and let stand for 10-15 minutes (steam is still cooking bread). For herbed focaccia, brush with remaining 1 tablespoon herbed oil after baking.
  • TOPPING: For plain focaccia: right before serving, melt remaining 2 tbsp butter and use a pastry brush to brush over bread. Sprinkle with sea salt if desired. Cut into squares and enjoy warm. For sandwiches, slice each square in half.
  • STORAGE: Focaccia is best eaten the day it's made. To store, freeze sliced pieces wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Reheat unwrapped on a baking sheet in a 300°F (150°C) oven.

Video

Recipe Notes

Note 1: Pan Size: Use a 9×13-inch pan for thick focaccia (perfect for sandwiches!) or use a 13×18-inch pan (half sheet pan) for thinner focaccia (great for snacking/bread basket).
Note 2: Flour: Measuring flour can greatly vary person to person. If you have a food scale, I highly recommend pulling it out for this measurement. Too little flour and the dough will be too wet and dough too sticky; too much and the bread will be overly dense. No food scale? Make sure to completely fill up the cup measurer then level the top off with the back of a butter knife. 
Note 3: Baking WITHOUT Chilling Overnight: Let bread rise at room temperature (70 degrees F) until doubled in size, about 90 mins to 2 hours. Spread in pan and let rise again until doubled in size, and then bake.
 

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 57.3g | Protein: 7.5g | Fat: 10.1g | Sodium: 1.9mg | Fiber: 2.1g | Sugar: 2.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 3 votes (2 ratings without comment)

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6 Comments

  1. D says:

    I just tried this no-knead focaccia recipe and it turned out incredible! The texture was so fluffy, and the flavors really popped with the herbs. I can’t believe how easy it was to make. Thank you for sharing such a delightful recipe!

    Reply
    1. Chelsea says:

      So thrilled you enjoyed it! Thanks for your comment!

      Reply
  2. Karen T says:

    5 stars
    I have never made focaccia before but we made this yesterday and it was a big hit! It was not difficult or time consuming. I watched the video with the instructions, and it made it very easy to understand how to do it. We will be making this again! Thanks for another great recipe!!

    Reply
    1. Chelsea Lords says:

      I am seriously so thrilled to hear this! Thanks Karen! 🙂

      Reply
  3. Ramya says:

    cant wait to make this soon for me can i use vegan butter i love focaccia sooooooooooo much perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    Reply
    1. Chelsea Lords says:

      You are so kind Ramya! I’m so excited for you to try! Thanks Ramya! 🙂

      Reply