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I’m a baker, and focaccia is the bread I come back to again and again. It’s forgiving, it’s inexpensive, and it delivers every time — that golden, crackly, olive-oil top and a soft, airy crumb underneath.
This is my classic all-purpose flour focaccia, the one my kids ask for and the one I make most.
I don’t eat bread every day, but when I do, homemade focaccia is the best — and still one of the cheapest things you can bake.
Flour, water, yeast, salt, and good olive oil.
That’s it.
From those few pantry staples you get a bread that’s better than anything on the store shelf, and it costs a fraction of the price.
Unlike my spelt version, this one is made with regular all-purpose flour, so you can knead it by hand or let a stand mixer do the work.
Either way, it’s an easy homemade bread that makes you look like you know exactly what you’re doing.
Why You’ll Love This Focaccia
It’s made from five basic ingredients you almost always have.
It’s flexible — mix it in a stand mixer or by hand, whichever you prefer.
That signature focaccia texture, crisp and golden on top, pillowy inside, comes from a generous pour of olive oil in the pan and on top.
And it’s endlessly useful: torn warm from the pan, split for sandwiches, or served alongside dinner.
Homemade focaccia is proof that inexpensive and impressive can be the same thing.
How to Make Focaccia
- In a bowl or stand mixer, stir together the water, sugar, and yeast. Let it sit a few minutes until foamy.
- Add the flour, salt, and 1 tbsp olive oil. Mix until the dough comes together into a shaggy, sticky mass. It won’t look smooth yet — that’s fine.
- Cover and let the dough rest for 20 minutes. The flour absorbs the water during this time and the dough becomes much easier to handle.
- Stretch and fold: with wet or oiled hands, lift one side of the dough, pull it up, and fold it over the center. Turn the bowl a quarter turn and repeat, 4 times total.
- Cover and let the dough rise for 1 to 2 hours, until doubled and puffy.
- Give it one more round of stretch and folds, 4 turns around the bowl.
- Pour olive oil generously into a pan and transfer the dough in. Gently stretch it toward the edges — it will resist, and that’s normal.
- Cover and let it rest 20 to 30 minutes, until the dough relaxes and fills the pan.
- Drizzle more olive oil on top and press your oiled fingertips all the way down to the bottom of the pan, dimpling the whole surface. Sprinkle with flaky salt.
- Bake at 220°C (425°F) for 20–25 minutes, until deep golden and crisp.
Tips for the Best Focaccia
Finish with flaky salt right before baking for the best flavor and crunch.
Use plenty of olive oil in the pan — it crisps and lightly fries the bottom into that irresistible crust.
Dimple deeply with oiled fingers so the top catches little pools of oil as it bakes.
Don’t rush the second rise; those 30–45 minutes give you the airy, bubbly crumb.
A hot oven is key — 220°C gives you the color and crisp you want. When I first started baking, I used to bake at lower temp and my focaccia never baked properly.
Serving Ideas
This focaccia is best warm, but it keeps well and makes excellent sandwiches the next day. Split it and layer in grilled veggies, mozzarella, or deli fillings.
Serve it with soup, tear it for dipping in olive oil, or bring it to a table full of people and watch it disappear. It’s the kind of homemade bread that fits into almost any meal.
More Bread Recipes
If you love this focaccia, here are a few more homemade breads to try:
- Spelt Focaccia — a nutty, whole-grain, no-knead version.
- Homemade Brioche Buns — soft, buttery, perfect for burgers.
- No-Knead Bread — a crusty artisan loaf with minimal effort.
FAQ
Can I make focaccia without a stand mixer?
Absolutely. This all-purpose flour dough kneads beautifully by hand — about 8–10 minutes until smooth and elastic. A stand mixer just saves your arms.
Why do you use so much olive oil?
The olive oil is what makes focaccia focaccia. It crisps the bottom, flavors the crumb, and gives the top its golden, dimpled finish. Don’t hold back on it.
Can I make the dough ahead?
Yes. Refrigerate it after the first rise for up to a day — the slow, cold ferment deepens the flavor. Bring it to room temperature before shaping and baking.
What pan should I use?
A metal baking pan or cast-iron skillet both work well. The key is enough olive oil in the bottom so the focaccia crisps rather than sticks.
Homemade Focaccia
Ingredients
- 400 g all-purpose flour
- 320 ml water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil, for the dough
- Olive oil, for the pan and top
- Flaky salt, for sprinkling
Video
Instructions
- Stir together the water, sugar, and yeast. Let sit until foamy, about 5 to 10 minutes.
- Add the flour, salt, and 1 tbsp olive oil. Mix until the dough comes together into a shaggy, sticky mass.
- Cover and let rest for 20 minutes.
- With wet or oiled hands, stretch and fold the dough: lift one side, fold it over the center, then turn the bowl a quarter turn. Repeat 4 times.
- Cover and rise for 1 to 2 hours, until doubled.
- Stretch and fold 4 more times.
- Pour olive oil into the pan. Transfer the dough and gently stretch it toward the edges.
- Cover and rest 20 to 30 minutes, until the dough relaxes and fills the pan.
- Drizzle with more olive oil. Press oiled fingertips all the way down to the bottom of the pan to dimple all over. Sprinkle with flaky salt.
- Bake at 220°C (425°F) for 20 to 25 minutes, until deep golden and crisp.
Notes
- Use plenty of olive oil in the pan for a crisp bottom.
- Don’t rush the second rise — it gives the airy crumb.
- Refrigerate the dough overnight for deeper flavor.
- Finish with flaky salt right before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
