Focaccia. The recipe that started it all.
This is my viral, no-knead focaccia recipe. With over 3.7 million views on Instagram, you could say this recipe is a fan favorite. Focaccia is a super soft and fluffy bread, perfect for sandwiches, scooping up sauces or as a side dish. I can almost guarantee it will quickly become your favorite focaccia recipe ever because it is the best focaccia bread recipe out there. It requires minimal hands-on effort, turns out perfectly fluffy every time and is practically fool-proof!
Why you'll love my recipe.
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
Perfect for any occasion
If you’re Romanian, you know bread is at the center of every meal. The same goes for this focaccia. It’s perfect for all occasions.
First time making bread?
To all the aspiring or first time bread makers out there, welcome! You’re in the right place. This recipe and step by step guide was made for you. If you’ve made bread before and it hasn’t worked out for you, please don’t be discouraged Your first loaf will not look like your second or tenth. Experience is the best teacher. The more you practice, the more you learn. I was once a novice baker too. Trust me, the hardest part is getting the courage to start. You’re doing something right by simply being here!
Ingredient notes.
Flour
When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water
Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Salt
I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Sugar
Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise. It also helps with structure, color and the final flavor of my focaccia.
Yeast
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Olive oil
Pick a good quality olive oil as it plays an important part in the flavor of your focaccia.
Sample schedule for making Focaccia.
Like many other bread recipes, this focaccia bread recipe requires two phases of rising. Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise.
This is my preferred method. I like to call this one the express bubble rise because its fast and yields big bubbles. Once you’ve completed the stretch and folds, coat the bowl and surface of the dough with olive oil, cover with plastic wrap, place in the fridge and forget about it, for as little as 4 hours to as long as 12 hours but no longer than that. Then, transfer to a generously oiled, non-stick baking tray and let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise.
If you’ve been following along, this is first sample schedule I introduced everyone to when I first shared my focaccia recipe. Once you’ve completed the stretch and folds, cover the bowl with plastic wrap and tea towel and leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale.
Fluff up the flour first
Before measuring, fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
No, your liquid and dry measuring cups are not interchangeable! Use a spoon to scoop the flour from the container to the dry measuring cup. Be careful not to shake or tap the measuring cup while scooping as this will settle the flour whiling filling, and will lead to an inaccurate measurement.
Level off the flour
After filling the measuring cup, use a flat edge, like the back of a knife, to level off the excess flour by sweeping it across the top of the cup. Make the flour is leveled with the top rim.
Do not tap or shake the cup
Avoid tapping or shaking the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How to measure flour with a scale.
Using a scale provides precise measurements, reducing the chances of over or under measuring ingredients in your recipes. In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Zero out the scale
Place your bowl or container on the scale and set to zero, also known as “tare”.
Weigh the flour
Gentle spoon the flour into the bowl until you reach the desired weight. If the recipe you follow specifies a measurement in cups, check a reliable conversation chart to determine the equivalent weight in grams or ounces.
Watch the full recipe tutorial on YouTube.
Expert tips from my test kitchen for making Focaccia.
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan. It also helps you achieve the signature crispy exterior.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor. Fermentation is a fancy word for the rising phases in bread making. I created two sample schedules for this process. See above.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure. Especially for a novice baker, working with dough can be intimidating but focaccia is the best place to start. You’re in the right place! Watch my video tutorial for extra help.
Two types of stretches.
Stretch and fold method
This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
Coil method
This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold.
Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold. Because this method was recently adapted to the recipe, see the full coil method shown in my Everything Bagel Focaccia recipe video.
Frequently Asked Questions about Focaccia.
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat and I don’t recommend it. Having the right baking tools makes all the difference in your recipes. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
You can substitute one for the other at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. First, measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Why does my focaccia have fewer bubbles than yours?
Air bubbles are a sign that the yeast is doing it’s job. Yeast releases gases, carbon dioxide to be exact, and that produces the holes you see in bread. In order for yeast to work, it needs to eat and that’s where sugar and water come in. Unlike other recipes, this one calls for lukewarm water.
If you don’t notice foaming or bubbles, the water was either too hot and killed the yeast or the yeast is expired. This recipe calls for lukewarm water but for reference, try to stay between 100°F-110°F (36°C-40°C).
Why is my focaccia so sticky?
Focaccia is a high hydration dough, meaning it has a higher water to flour content than an artisan bread, for example. Sticky dough is expected and normal. Using oil on your fingertips what helps make this dough manageable. I use my Danish dough hook for just about every no-knead bread recipe. It’s unique design helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here. (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread.
How to store leftovers.
Focaccia is best enjoyed same day. Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with a soft, edible bread, instead of a hard, dry loaf. It makes amazing sandwiches the next day. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
No-Knead Focaccia
Ingredients
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt NOT table salt
- 2 teaspoons instant dry yeast see note below if using active dry yeast
- 1 Tablespoon olive oil
- 550 grams bread flour
Instructions
- Read my expert tips, FAQ and watch the video tutorial before beginning.
- To a large mixing bowl, add all the ingredients in order as listed except the flour. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until a wet, sticky, shaggy dough is formed. This is the most work you'll do for this recipe. Then, cover with a tea towel and allow the dough to rest for 10 minutes.Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 2 teaspoons.500 ml warm water, 1 Tablespoon sea salt, 1 Tablespoon sugar, 2 teaspoons instant dry yeast, 1 Tablespoon olive oil, 550 grams bread flour
- Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted two types of stretches. The original recipe only used the stretch and fold method. See blog post above and "Everything Bagel Focaccia" recipe video for more thorough, step by step photos and video of these two stretches. STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
- COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold. Because this method was recently adapted to the recipe, see the full coil method shown in my "Everything Bagel Focaccia" recipe video.
- Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1 ½ hours or in the refrigerator for 4 to 12 hours. Read more about my alternative rising schedules in this blog post.Note: This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. For good measure, you may also line the bottom with parchment paper prior to drizzling the oil.
- Pour the dough into the pan. The dough may seem to "deflate" but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it. It will spread more in the second rise.
- Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Please note, if you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take two hours but up to four hours until the dough no longer feels cold and springs back when you press on it.Note: This second rise is called proofing. It occurs after the dough is shaped and placed in the baking tray. This shorter rise allows the dough to develop a little more volume and improves the final structure.
- Preheat the oven to 450°F / 232°C.
- When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
- Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough. Season with a generous pinch of sea salt and place into the oven for 22-25 minutes until golden brown and crispy. Depending on the strength of your oven, baking time may vary by a few minutes.
- Transfer to a wire rack to cool before slicing.
Notes
- The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C. If your room feels drafty, place the bowl covered with a tea towel in the oven, with door closed and turned off. If it hasn’t doubled in size and bubbled up in the rise time, perform a set of folds, and let it sit for an additional 20 minutes.
- I highly recommend to weigh your dry and wet ingredients for best accuracy. If you don't have scale, please measure liquids at eye level and flour with the fluff, spoon and level method. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post for more information.
- You may substitute instant yeast with active dry yeast at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. If using active dry yeast, first measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- Focaccia is best enjoyed same day. Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with soft, edible bread, instead of a hard, dry loaf. Focaccia is perfect for sandwiches the next day.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
I will try it immediately!!
Let us know what you think. 🙂
Could you please clarify the correct amount of sea salt. I previously printed the recipe and it said 1 tbsp sea salt. I notice that the recipe now states 2 tbsp of sea salt. Also is it fine or coarse sea salt or perhaps Maldon flaked sea salt that you use?
Thank you,
Christine
Hi Christine, thank you for your questions! Coarse sea salt is recommended. I only sprinkle Maldon flaked sea salt over the focaccia right before baking. I’m sorry, there seems to have been some glitches with recipes transferring incorrectly but that has since been fixed. Confirming the amount of sea salt to use is 1 Tablespoon – although 2 Tablespoons works just fine. I hope this helps. 🙂
My first time making focaccia and I’m so happy I found this recipe. The instructions were perfect. I did put too much salt on top of mine according to my husband because I only had the fine one not the sea salt but I like salty so it was fine for me. The next day it wasn’t as salty. It made a delicious side to pasta and using it for sandwiches. I will definitely use this recipe again.
Hi Ruth, we’re honored for such a lovely review! Thank you for taking the time to share your experience. 🙂
This was easy to follow and hard to mess up. Makes an impressive loaf with little effort. I made it with everything bagel topping because I couldn’t find the rosemary. So good! Will definitely make again and again.
Thank you for such a lovely review, Elizabeth! We’re so glad you enjoyed our focaccia! 🙂
Indeed an easy focaccia to make. This was my first one and I was so fascinated by the entire process. The result was yummy! Give it a try! You won’t regret it!
Thank you for the lovely review, Livia! We’re happy our focaccia impressed you and your taste buds. 🙂
I love this focaccia recipe! I recently decided to give it a try, having tried different ones in the past. This specific one is the queen of focaccias!!!! It turns out soft and perfectly balanced in all ways! You need to try it to know what I’m saying. Period.
Thanks so much, Sally! Truly, the sweetest compliment. 🙂
If you want a focaccia recipe to have for life, this is it. It’s absolute amazing. I’ve already made it many times, and it does not disappoint everytime. Once you try it you will be wanting to make it over and over again! I’ve got lots and lots of compliments on it:)
Thank you for the lovely review, Lavi. I’m happy to hear my focaccia has become a big hit! 🙂
Delicious! New family favorite! So glad I stumbled upon this. This recipe was so easy to follow, all of the steps are very clear. As someone who has failed at bread recipes many times, I felt confident in the recipe as I followed it and was successful! Worth trying out, even for a beginner.
Thank you so much for the lovely review, Amanda! To this I’ll say mission accomplished because our goal is to make sure everyone feels confident in the kitchen, even with our more intimidating recipes. Happy baking! 🙂
Perfect recipe! I just replaced the dry yeast with fresh yeast.
Thank you for the lovely review! We don’t have fresh yeast as readily for purchase in our area so I’m happy to hear the substitute worked our perfectly. 🙂
Literally the easiest recipe to follow and my focaccia turned out PERFECT the first time!!!
Thank you for the lovely review, Sara! Happy baking! 🙂
Do not make this recipe. You will never again be able to eat regular bread. Everything bagels will forever make you wish you were eating this focaccia. Your friends will tire of hearing how much you love focaccia. Your days will center around the timing of baking this bread. You will end up a recluse who bakes the most perfect focaccia of all time and lives happily ever after.
This is my favorite review of all time!! Thank you so much, Becky! 🙂
WHAT A HIT! I’ve used this recipe now a dozen or more times and it is always INCREDIBLE! So simple, with perfect easy to follow instructions! My one advice is to definitely stick to the high quality flour, it makes a big difference. This one is a crowd pleaser every single time, and while I’m a pretty proficient home cook, I have exactly zero experience baking bread before this recipe!
Thank you for the lovely review, Tina! We’re so happy when our focaccia gains the sweet attention it deserves. 😉
Perfect recipe. I’ve tried a lot of focaccia recipes with no success. This is the best one yet!
Thank you, Dae! We love to hear this and we’re happy for your baking success. 🙂
I cannot even tell you how good this focaccia bread is. You need to try it for yourself. I’d give it 10 stars if I could. My husband and kids ask for this every week. Another home run recipe!
Thanks so much, Karina!! We’re so glad this recipe is getting all the recognition it deserves! 🙂
I made this yesterday and it turned out amazing! I’ve recently begun experimenting with baking different breads and this one is the winner so far by a landslide. I got a nice crisp on the outside and the inside was so pillowy and soft. I sprinkled some garlic powder and Italian seasoning and diced baby tomatoes over the top. This is a perfect recipe to dress up with whatever toppings you want. I will definitely be bookmarking this recipe and making it again.
Hi Anne! We really appreciate the lovely review. 🙂 Happy baking!
This recipe changed my life ! I never understood the hype until I made your recipe! 100%
It’s an honor 🙂
Is the tablespoon of salt correct?
Yes.
This was absolutely fantastic bread! I attempted 3 times before on foccacia bread with different recipes and the bread was never jiggly, or bubbly. Thank you so much for sharing this with others this amazing recipe!
Hi Daniela! Your comment put a smile on my face. Thank you for the kind review. 🙂
I’ve made this recipe more than 10 times since I found it a few months ago, and my friends and family absolutely love it! I’ve tried many focaccia recipes and nothing compares to the pillowy texture and crispy outer shell. This is a wonderful recipe, and I encourage beginner bread makers to make this.
Make at your own risk because this is addictive!
Haha thank you, Oana! Maybe I should put a warning label on the recipe!
The OG of breads – this is the BEST bread for a sandwich hands down. Fluffy, lightly salted, and the best texture. I’ve eaten this more times than I can count, it’s that good!
⭐️⭐️⭐️⭐️⭐️
Yay!! The love for focaccia is limitless!
WHOA
I’ve been “learning to bake bread” as my new years resolution, mostly through a popular baking book. To say this recipe blew all previous tries from that book is an understatement. This is now my go-to party pleaser and daily use bread.
Can I request a Rye or Pumpernickel recipe? I have some beautiful rye flower I haven’t used yet, but am not sure I trust my book anymore!
Thank you!!!
Hi Brett, wow! We are honored to have such a high review. We’re so glad you had much success with our recipe. I will work on a rye or pumpernickel bread. Come back again soon but until then, happy baking!
To say I love making this focaccia is an understatement. I make it 2-4 times a week because my kiddos love it so much. Simply the best!
Thank you, Debbie! Happy Baking!
Patricia makes the best focaccia ever. Ever since she showed me how to make it, it’s on repeat on the weekly menu and my family can’t get enough of it. Took it to a party and it was gone in no time with people asking for more. The best part about it is how easy it is to make.
Thanks Patricia ❤️
Thank you so much, Mari! Just doing what I love most! 🙂
Hands down, the best recipe for focaccia. I can eat this every day and not get sick of it!
That’s what we love to hear 🙂
This is a great focaccia recipe and it’s easy to follow. Me and my family love it and they ask for it frequently! I’ve also made it and given it to friends as gifts, and they’ve loved it too and asked for the recipe! Thank you for posting this and explaining the steps so well.
Bread bags are the best kind of gifts! Thanks for sharing, Tabitha! 🙂
Came out perfectly! We loved it. I added some Maldon Salt and Rosemary to the top. This recipe is a keeper!!
Yay!! Another bread success 🙂
This is the first bread I’ve ever made (beside banana bread). The video and instructions were so helpful and I felt confident that I could do this without messing it up. And it worked! It was so delicious. I added a bit of rosemary to one half as an experiment and that worked great too!
This comment made me smile! You can do it and you did! 🙂
Thanks so much Andra! 🙂
My first focaccia ever and I couldn’t have done it without your recipe and guidance!! A family favorite!
Hi Omi, I’m glad my tips helped you! Happy Baking 🙂
Thank you, Lily! Happy to hear your entire family is enjoying my favorite carb recipe. 🙂
This bread is unreal! I’ve used other recipes in the past and struggled to get a fluffy, bouncing result. If you have too, this is your answer! love love love it!
Hi Jen, your review left a big smile on my face. Thanks so much!
Hi Kathy, thank you so much for sharing! I’m glad your family is enjoying my delicious focaccia recipe. It’s our favorite!
I get so excited everytime I get to eat this! So yummy!
Thanks so much, Esti! I’m glad to hear you’re enjoying my focaccia!
Your blog posts are so thorough and very intentional. It’s like you could read my mind. Thanks so much for helping me be successful at my first homemade bread. Thank you again.
Thank you, Denise! So happy to hear about your successful bread making. 🙂
Would I be able to do half whole wheat and half bread flour with this recipe?
Hi Christine, I have tried using half all-purpose and half bread flour and it turned out wonderful, but I haven’t tried whole wheat. Please let us know how it turns out. 🙂
We have tried substituting will half all-purpose and half bread flour but not wheat flour. The end result was very very very good so we don’t see why it wouldn’t work with whole wheat! 🙂
The absolute best and EASIEST focaccia recipe I have ever tried! Thanks so much for sharing your gift with all of us
Thank you, Claudia! That’s what I’m here for. 🙂
Love love this recipe! So fluffy!!! I never thought I could bake bakery style bread until I tried this recipe! My kid love it. We finish eating batch in a couple of hours!
Yay! So happy to hear about your successful bread making. 🙂