There’s something magical about the aroma of freshly baked bread wafting through the house, isn’t there? It’s like a warm hug from the past, a gentle reminder of cherished moments spent in the kitchen with my grandmother. Growing up in a small town in Louisiana, I learned that cooking isn’t just about the food itself, but the love and memories it creates. This focaccia bread recipe, with its simple yet soulful ingredients, wraps me in comfort and brings me back to those cherished days. It’s a recipe that feels like home, a declaration of love baked into every bite.
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- The aroma alone is worth the effort, filling your home with warmth and love.
- Perfect for sharing with loved ones, creating new memories around the table.
- Versatile enough to pair with a variety of dishes or enjoy on its own.
Simple Ingredients for a Delicious Treat
There’s a certain beauty in simplicity, and this focaccia bread recipe embodies just that. With just a handful of ingredients, you can create something truly special. The all-purpose flour or bread flour serves as the foundation, while the kosher salt and instant yeast work their magic to bring the dough to life. Lukewarm water binds everything together, creating a sticky dough that’s transformed through the process. And let’s not forget the olive oil, which adds a rich depth of flavor and keeps the bread wonderfully moist.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water, and using a rubber spatula, mix until the liquid is absorbed and you have a sticky dough ball. Cover the bowl and let it rest for 30 minutes. If time allows, stretch and fold the dough—it’s an optional step, but it makes for an especially bubbly focaccia. Once the dough has rested, rub the surface lightly with olive oil and cover it, placing it in the refrigerator for at least 12 hours, or up to three days.
When you’re ready to bake, line your pans with parchment paper or grease them well. Deflate the dough using two forks, turning it into a rough ball, and place it into the prepared pans. Let the dough rest for a few hours at room temperature. Preheat your oven to 425°F, sprinkle with rosemary if you’re using it, and dimple the dough with your fingers. Finish with a sprinkle of flaky sea salt before baking until golden and crisp.
A Few of My Favorite Tips
Remember, the dough needs to be slicked with olive oil to prevent it from drying out. If you’re short on time, you can skip the overnight rise, but I find it adds depth to the flavor. Don’t be afraid to get your hands oily when dimpling the dough—it’s part of the fun!
How I Like to Serve This
One of my favorite ways to enjoy this focaccia is with a **Fresh Cucumber Caprese Salad**. The crispness of the cucumbers and the creaminess of the cheese complement the soft, flavorful bread perfectly. Or pair it with a **Cucumber Tomato Salad** for a refreshing contrast. It’s also delightful with a simple **Cucumber Vinegar Salad**.
Storing & Reheating (If There’s Any Left!)
If you have any leftovers, store the focaccia in an airtight bag at room temperature for up to three days. To revive its crust, reheat at 350°F for 15 minutes. You can also freeze it for up to three months—just be sure to reheat before serving to bring back that lovely texture.
The Best, Easiest Focaccia Bread Recipe
Ingredients
Dry Ingredients
- 4 cups all-purpose flour or bread flour see notes above
- 2 to 3 teaspoons kosher salt see notes above
- 2 teaspoons instant yeast see notes above if using active dry
- 2 cups lukewarm water made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- 4 tablespoons olive oil divided
- butter for greasing
- 1 to 2 teaspoons whole rosemary leaves optional
Toppings
- flaky sea salt such as maldon
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Add water and mix until a sticky dough forms. Let rest for 30 minutes.
- Rub the dough with olive oil, cover, and refrigerate for at least 12 hours.
- Prepare pans with parchment or grease. Divide dough and place in pans, rolling to coat in oil. Let rest for 3 to 4 hours.
- Preheat oven to 425°F. Dimple the dough, sprinkle with rosemary and sea salt, then bake for 25 to 30 minutes.
- Cool for 10 minutes before serving. Store in an airtight container for up to 3 days or freeze for 3 months.