Name: Traditional Focaccia Bread
Prep time: 30 min
Cook time: 30 min
Total time: 24 h 30 min
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour; 2 tsp kosher salt; 1 tsp instant yeast; 1 3/4 cups (415ml) lukewarm water; 4 tbsp olive oil, divided; Flaky sea salt; Fresh rosemary (optional); Cherry tomatoes (optional); Garlic (optional)

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I love this traditional focaccia bread because it brings together a crisp golden crust, a soft and airy interior, and the rich flavor of olive oil in every bite. I find it incredibly satisfying to make, especially when I want a classic Italian bread that feels rustic, comforting, and beautiful enough to serve on its own or alongside a full meal.

Traditional Focaccia Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups (500g) bread flour

2 teaspoon kosher salt

1 teaspoon instant yeast

1 ¾ cups (415ml) lukewarm water

4 tablespoon olive oil, divided

Flaky sea salt

Fresh rosemary (optional)

Cherry tomatoes (optional)

Garlic (optional)

Directions

I start by combining the bread flour, kosher salt, instant yeast, lukewarm water, and 2 tablespoons of olive oil in a large bowl. I mix everything until a sticky dough forms, then I cover the bowl and let the dough rest for 30 minutes.

Next, I lightly coat the dough with a little olive oil, cover the bowl tightly, and place it in the refrigerator for 18 to 48 hours. I find that this slow fermentation builds a much richer flavor and helps create the airy texture that makes focaccia so special.

When I am ready to continue, I remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. While it warms slightly, I prepare my baking pan.

I generously grease the baking pan with olive oil and transfer the dough into it. Then I gently stretch the dough to fit the pan, being careful not to tear it.

After that, I cover the pan and let the dough rest at room temperature for 2 to 4 hours, until it looks puffy and relaxed. This step helps the dough spread naturally and creates that soft interior I want.

I preheat the oven to 425°F (220°C). Using my fingertips, I press deep dimples all over the dough, then drizzle the remaining olive oil over the top. I finish it with flaky sea salt and add optional toppings like rosemary, cherry tomatoes, or sliced garlic when I want extra flavor.

I bake the focaccia for 25 to 30 minutes, until it turns golden brown and crisp on top. I like to let it cool slightly before slicing and serving.

Servings and timing

I get 12 servings from this recipe, which makes it a great option for sharing.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 24 hours 30 minutes

Servings: 12 servings

Calories: 220 kcal per serving

Variations

I like to change this focaccia depending on the occasion or what I have in the kitchen. For a more classic finish, I add fresh rosemary and flaky sea salt. When I want something a little more colorful and juicy, I press halved cherry tomatoes into the dough before baking. I also enjoy adding thin slices of garlic for a bolder savory flavor.

For a richer version, I sometimes sprinkle a little grated Parmesan over the top just before baking. When I want a slightly more Mediterranean twist, I add olives or a pinch of dried oregano. I find that this dough is very forgiving, so it is easy for me to adapt it without losing the traditional character of the bread.

Storage/Reheating

I usually store leftover focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. For a slightly longer storage time, I keep it in the refrigerator for up to 5 days, although I think the texture is best when it is fresh or only a day old.

To reheat it, I place slices in a 350°F (175°C) oven for about 5 to 10 minutes until warmed through and slightly crisp again. I sometimes avoid the microwave because it can make the bread softer and less crisp, but it still works for a very quick reheating option.

FAQs

Can I use all-purpose flour instead of bread flour?

I can use all-purpose flour if that is what I have on hand, but I usually get a chewier texture and better structure with bread flour. The result with all-purpose flour is still tasty, just a little less sturdy and airy.

Why does focaccia dough look so sticky?

I expect focaccia dough to be quite sticky because that higher hydration helps create the light and airy crumb. I avoid adding too much extra flour, since that can make the bread heavier.

Do I really need to refrigerate the dough for so long?

I find that the long refrigeration makes a big difference in flavor and texture. The dough develops more depth and becomes beautifully airy. If I shorten the fermentation, I still get bread, but it does not have the same complexity.

What pan works best for focaccia?

I like using a well-oiled metal baking pan because it helps create a crisp bottom and edges. A rectangular pan is especially nice because it gives the focaccia its classic shape and thickness.

Can I freeze focaccia bread?

I can freeze focaccia once it has completely cooled. I usually slice it first, wrap it well, and freeze it for up to 2 months. When I want to serve it, I reheat it in the oven until warm and crisp again.

Conclusion

I think this traditional focaccia bread is one of the most rewarding homemade breads I can make. It is simple in ingredients, rich in flavor, and wonderfully versatile. I love how the olive oil, flaky sea salt, and optional toppings come together over a soft, airy crumb and crisp golden crust. Whether I serve it as a side, a snack, or the base for sandwiches, I always end up with a bread that feels comforting, classic, and worth every minute of the wait.

📖 Recipe:

Traditional Focaccia Bread

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Author: Cheryl
Total Time: 24 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This traditional focaccia bread features a crisp golden crust, a soft airy interior, and rich olive oil flavor, perfect for serving on its own or alongside meals.

Instructions

In a large bowl, combine bread flour, kosher salt, instant yeast, lukewarm water, and 2 tablespoons olive oil. Mix until a sticky dough forms. Cover and rest for 30 minutes.
Lightly coat the dough with olive oil, cover tightly, and refrigerate for 18 to 48 hours.
Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
Generously grease a baking pan with olive oil and transfer the dough. Gently stretch to fit the pan.
Cover and let rest at room temperature for 2 to 4 hours until puffy.
Preheat oven to 425°F (220°C). Dimple the dough with fingertips, drizzle remaining olive oil, and top with flaky sea salt and optional toppings.
Bake for 25 to 30 minutes until golden brown. Cool slightly before slicing and serving.