The Best Focaccia Bread Recipe: Easy & Delicious

Hey there, fellow food lovers! Today, I’m super excited to share with you my go-to recipe for the best, easiest focaccia bread you’ll ever make. Whether you’re a busy mom looking for quick family dinners or someone who loves easy pasta recipes, this focaccia is about to become your new best friend. It’s perfect for sopping up sauces, serving alongside your favorite soups, or even as a base for sandwiches. Plus, it’s ready in just a few hours, making it a great option for weeknight dinner ideas or 30-minute meals. Let’s dive in!

Why You’ll Love This Recipe

• Super easy to make with minimal hands-on time
• Perfect for beginners or experienced bakers alike
• Great for sopping up sauces or serving with creamy garlic pasta
• Can be made ahead and stored for up to 3 days
• Customizable with your favorite herbs or toppings

Ingredients

Here’s what you’ll need to make this delicious focaccia bread:

• 4 cups (512 g) all-purpose flour or bread flour
• 2 teaspoons (10 g) kosher salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water
• Butter for greasing
• 4 tablespoons olive oil, divided
• Flaky sea salt, such as Maldon
• 1 to 2 teaspoons whole rosemary leaves, optional

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this easy focaccia bread:

1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil, cover the bowl with a damp tea towel or plastic wrap, and place it in the refrigerator for at least 12 hours or up to 3 days.
2. Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter. Pour a tablespoon of oil into the center of each pan (or 2 tablespoons for the 9×13-inch pan). Deflate the dough and split it into two equal pieces (or leave it whole for the larger pan). Place the dough in the prepared pans, roll them in the oil, and let them rest for 3 to 4 hours.
3. Preheat your oven to 425°F. If using rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons for the 9×13-inch pan). Use your hands to create deep dimples in the dough, stretching it gently if needed. Sprinkle with flaky sea salt.
4. Bake for 25 to 30 minutes, until the underside is golden and crisp. Let the focaccia cool for 10 minutes before cutting and serving.

Pro Tips for Making the Recipe

Here are some tips to ensure your focaccia turns out perfectly:

• Make sure to use lukewarm water for the best rise.
• Don’t overmix the dough—it should be sticky.
• Let the dough rest long enough to develop the flavor.
• Use high-quality olive oil for the best flavor.

How to Serve

Focaccia is incredibly versatile. Here are some ideas for serving:

• Use it to sop up sauces from your favorite Chicken and Broccoli Alfredo Bake.
• Pair it with a fresh green salad for a light lunch.
• Use it as a base for sandwiches or paninis.
• Serve it alongside your favorite pasta salad or garlic steak pasta.

Make Ahead and Storage

One of the best things about this focaccia is that it can be made ahead and stored for later use:

• Store it in an airtight bag or container at room temperature for up to 3 days.
• Freeze it for up to 3 months. Reheat it in the oven at 350°F for 15 minutes to revive the crust.

And there you have it—easy, delicious, and perfect for any occasion! Whether you’re planning a quick family dinner or need a side for your next gathering, this focaccia is sure to be a hit. Let me know how it turns out in the comments below, and don’t forget to check out some of my other favorite recipes for more weeknight dinner ideas and easy pasta recipes. Happy baking!