Delicious Focaccia — Easy Focaccia Recipe for Soft, Olive Oil–Kissed Bread

I still remember the first time I bit into a warm piece of focaccia at a small bakery in Florence — the olive oil sheen, the tender crumb, the little pops of sea salt on top. Since then, Delicious Focaccia has been my go-to comfort bread: simple enough for weeknight baking, special enough to serve to guests. It’s one of those loaves that feels both humble and celebratory — rooted in Italian cucina povera (the “peasant” cooking tradition) where good ingredients and technique make simple food sing. This recipe delivers that same golden, airy focaccia at home, with minimal fuss and maximum flavor.

Who is this recipe for?

• This recipe is perfect for busy home bakers, beginners who want an approachable bread project, and anyone who loves crusty, olive oil–rich loaves to serve with soups, salads, or as a sandwich base.

Core ingredients overview:

• This focaccia relies on a short list of pantry-friendly ingredients: 500 grams all-purpose or bread flour, 350 grams water, 10–15 grams salt, 1–2 grams SAF instant yeast, olive oil for greasing and drizzling, and sea salt for sprinkling before baking. Together they create a tender interior, crisp exterior, and that irresistible olive oil flavor.

Tools & Ingredients

Tools needed:

• Large mixing bowl
• Dough whisk or wooden spoon
• Kitchen scale (recommended) or measuring cups
• Bench scraper or spatula
• Baking sheet or 9×13-inch pan (or two smaller pans)
• Clean kitchen towel or plastic wrap
• Oven and oven mitts
• Cooling rack

Ingredients (with benefits):

• 500 grams all-purpose or bread flour – builds structure and gives a tender crumb (bread flour gives more chew).
• 350 grams water – hydrates the dough for an open, airy texture.
• 10–15 grams salt – enhances flavor and strengthens gluten.
• 1–2 grams SAF instant yeast – provides reliable, consistent rise with minimal effort.
• Olive oil (for greasing and drizzling) – adds rich flavor, moist crumb, and helps create a golden crust.
• Sea salt (for sprinkling before baking) – adds crunch and highlights the olive oil flavor.

Instructions

1. In a large mixing bowl, combine the flour, water, and SAF instant yeast. Mix until just combined. Cover and let rest at room temperature for 30 minutes.
2. Add the salt and mix until fully incorporated and the dough becomes smoother. You may use a spoon or wet hands to fold the salt in.
3. Grease your pan(s) generously with olive oil so the focaccia won’t stick and will crisp at the edges.
4. Transfer the dough to the prepared pan and gently stretch it to fit the pan. Be careful not to deflate the dough too much by pressing gently from the center outward.
5. Cover the pan with a damp towel and let rise at room temperature until doubled — approximately 1.5 to 2 hours for a quick version. For deeper flavor and texture, refrigerate uncovered (or covered) for 18–24 hours for a slow, overnight proof.
6. Preheat the oven to 450°F (230°C) about 30 minutes before baking so it’s fully hot.
7. Dimple the surface of the dough with your fingertips, drizzle generously with olive oil, and sprinkle sea salt on top. Add any additional toppings now (rosemary, cherry tomatoes, olives, etc.).
8. Bake for 20–25 minutes or until the focaccia is a deep golden brown and sounds hollow when tapped.
9. Let cool slightly in the pan for 5–10 minutes, then transfer to a cooling rack, slice, and serve warm or at room temperature.

FAQ

Q: Can I freeze this recipe?
A: Yes. After baking and cooling completely, wrap slices tightly in plastic wrap and aluminum foil or place in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator and reheat in a warm oven to refresh.

Q: What can I use instead of SAF instant yeast?
A: You can use active dry yeast (use about 2–2.5x the weight of instant yeast and proof it in warm water first). Alternatively, use an equal-weight sourdough starter, but expect adjustments to hydration and timing.

Q: Do I need to use a scale?
A: A kitchen scale is recommended for consistent results, especially with bread baking, but you can convert measurements to cups if necessary — just be aware that hydration may vary slightly.

Q: Can I add toppings or mix-ins?
A: Absolutely. Fresh rosemary, thinly sliced garlic, cherry tomatoes, olives, caramelized onions, or coarse ground pepper are all excellent. Add heavier toppings sparingly so the dough can still rise.

Tips & Tricks

• Use a high hydration (350g water for 500g flour) and resist overworking the dough to encourage large air pockets and a tender crumb.
• Be liberal with olive oil in the pan and on top — it creates flavor and the classic focaccia crust.
• If your dough seems underproofed, give it extra time; cooler kitchens slow fermentation. For a stronger flavor, prefer the 18–24 hour slow refrigerate method.
• To prevent burnt bottoms, place the baking sheet on a middle rack and consider using a slightly lower oven shelf if your oven runs hot.

Conclusion

If you’d like to compare techniques or explore variations on this classic, check out these helpful recipes: The Best, Easiest Focaccia Bread Recipe | Alexandra’s Kitchen, Focaccia Bread Recipe – Love and Lemons, and Homemade Focaccia Bread | Feasting At Home for more inspiration.

Enjoy your Delicious Focaccia — serve warm, share with friends, and savor every olive oil–kissed bite.