There’s something magical about tearing into a piece of freshly baked focaccia bread, still warm from the oven. That perfect combination of a golden, crispy exterior giving way to a light, airy interior scented with olive oil and herbs has made this Italian classic beloved worldwide. Today, I’m sharing my foolproof recipe for authentic Italian focaccia that will transport your taste buds straight to the sun-drenched hills of Liguria, where this bread has been perfected over generations.
What sets truly exceptional focaccia apart isn’t complicated techniques or rare ingredients – it’s patience and attention to detail. The slow fermentation process we’ll use develops complex flavors that simply can’t be rushed. Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, this recipe walks you through each step to ensure your focaccia emerges from the oven with that distinctive dimpled surface, infused with olive oil and aromatic herbs that have become the signature of this Italian staple.
Focaccia isn’t just any bread – it’s a celebration of simplicity. Dating back to ancient Rome, this flatbread has evolved over centuries into the pillowy, olive oil-drenched delight we know today. The name itself comes from the Latin word “focus” meaning hearth – a nod to its traditional baking method over open flames. While modern ovens have replaced hearths, the essence of focaccia remains unchanged: quality ingredients handled with care and respect.
What I love most about making focaccia is how the humble combination of flour, water, yeast, and olive oil transforms into something extraordinary. The signature dimples aren’t just decorative – they create perfect pools for olive oil to collect, infusing flavor throughout the bread as it bakes. When done right, each bite offers a perfect textural contrast: crisp exterior giving way to a tender, airy crumb with pockets of herbaceous oil that burst with Mediterranean flavor.
Classic Italian Focaccia Bread
Ingredients:
- 500g (4 cups) high-quality bread flour
- 10g (2 tsp) fine sea salt
- 7g (2¼ tsp) active dry yeast
- 325ml (1⅓ cups) warm water
- 2 tbsp honey or sugar
- 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling
- Flaky sea salt for topping
- 2 tbsp fresh rosemary leaves
- Optional toppings: cherry tomatoes, olives, thinly sliced red onion, or grated parmesan
Instructions:
- In a large bowl, combine the warm water (approximately 100-110°F/38-43°C) with honey and yeast. Let it sit for 5-10 minutes until foamy, which indicates your yeast is active and ready.
- Add the flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then add 2 tablespoons of olive oil. Mix until incorporated.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky, but not sticky. If it’s too wet, add a little more flour; if too dry, add a teaspoon of water at a time.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for 1-2 hours until doubled in size.
- Line a 9×13 inch baking pan with parchment paper and drizzle with 2 tablespoons of olive oil, spreading it evenly across the surface.
- Once the dough has doubled, gently deflate it and transfer to the prepared pan. Use your fingertips to stretch it to fit the pan, being careful not to tear it.
- Cover again and let rise for another 30-45 minutes until puffy.
- Preheat your oven to 425°F (220°C).
- When the dough is ready, use your fingertips to create the signature dimples all over the surface, pressing down firmly but not all the way through the dough.
- Drizzle the remaining olive oil generously over the top, allowing it to pool in the dimples. Sprinkle with flaky sea salt and fresh rosemary.
- Bake for 20-25 minutes until golden brown and crisp on top. If adding cherry tomatoes or other toppings, press them gently into the dimples before baking.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack. For the authentic Italian experience, drizzle with a little more olive oil while still warm.
Tips for Focaccia Success:
The quality of your olive oil makes a significant difference in the final flavor. Use the best extra virgin olive oil you can afford – this is where the signature flavor comes from. Temperature matters too; cool room temperatures will slow fermentation, while warmer environments speed it up. Don’t rush the process – those slow rises develop the complex flavors that make great focaccia memorable.
The versatility of focaccia is one of its greatest charms. While the classic version with rosemary and sea salt is timeless, don’t be afraid to experiment with seasonal toppings. In summer, press ripe cherry tomatoes and olives into the dimples before baking. In autumn, try thinly sliced red onions and sage leaves. For a more substantial offering, top with thinly sliced potatoes and grated parmesan for a variation similar to Liguria’s famous potato focaccia.
Focaccia is best enjoyed fresh from the oven, but if you have leftovers, they make extraordinary sandwiches. Slice horizontally and fill with prosciutto, mozzarella, and arugula for a lunch that will make your colleagues envious. Alternatively, cut day-old focaccia into cubes, toss with olive oil, and bake until crisp for the most flavorful croutons you’ve ever tasted – perfect for topping soups or salads.
One common mistake many bakers make is under-hydrating their focaccia dough. Authentic Italian focaccia has a relatively high hydration level, which contributes to those beautiful air pockets in the crumb. Don’t be tempted to add too much flour if the dough seems wet – a slightly tacky dough is exactly what you want. Use oil on your hands when handling it rather than flour, which can toughen the final bread if overused.
The dimpling technique is not just decorative – it serves an important purpose. When you press your fingertips into the dough, you’re creating wells for the olive oil to pool, which then permeates the bread as it bakes. Don’t be shy with those dimples! Press firmly, but not all the way through to the bottom of the pan. And be generous with the olive oil drizzle – this isn’t the time for restraint.
If you’re planning to serve your focaccia as part of an Italian feast, consider pairing it with a selection of antipasti – marinated artichokes, roasted peppers, and a good olive tapenade complement it beautifully. A glass of crisp Italian white wine like Vermentino or Pinot Grigio makes the perfect accompaniment, cutting through the richness of the olive oil and highlighting the bread’s herbaceous notes.
Once you’ve mastered this basic recipe, the world of focaccia variations opens up before you. Try incorporating caramelized onions into the dough, or mixing herbs directly into the dough rather than just using them as a topping. Some regions in Italy add puréed potatoes to the dough for an even softer texture, while others incorporate local cheeses or cured meats. The foundation remains the same, but the possibilities are endless.
There’s something deeply satisfying about mastering the art of focaccia. Not only do you create something delicious, but you connect with centuries of Italian baking tradition. As your confidence grows, you’ll develop your own signature version – perhaps with a particular blend of herbs or a special topping combination that becomes your trademark. That’s when baking transcends recipe-following and becomes a true expression of culinary creativity. Enjoy the journey, one fragrant, olive oil-drenched slice at a time.