Focaccia Bread Recipe – The Schmidty Wife: Easy Homemade Focaccia Bread Recipe

My First Focaccia Fumble

I remember my first time making this bread. I was so nervous. I worried the yeast wouldn’t wake up. But it did, like a sleepy little creature. My kitchen smelled like a sunny Italian hillside. I still laugh at that. I was so proud of my lumpy, oily dough.

That’s why this matters. Cooking isn’t about perfect shapes. It’s about the joy of creating something warm and real. Your hands are the best tools you have. What was the first bread you ever tried to bake? I’d love to hear your story.

Why We Dimple the Dough

Poking those little holes is the best part. It feels playful, like you’re giving the dough a massage. The oil pools in each dimple. This does two wonderful things. It gives the bread amazing flavor. It also creates those lovely crispy bits on top.

Don’t be shy with the olive oil here. That golden oil is the soul of the bread. Fun fact: The word ‘focaccia’ comes from the Latin ‘focus’. It means ‘hearth’ or ‘fireplace’, where it was originally baked. Doesn’t that smell amazing when it hits the hot pan?

The Magic of Waiting

Letting the dough sit for 45 minutes is magic. You walk away. The yeast does all the work. It eats the sugar in the flour. Then it breathes out little bubbles of air. That’s what makes the bread rise and become soft inside.

This is a good lesson for all of us. Some things just need quiet time to grow. You can’t rush them. Do you find it hard to wait for dough to rise, or is it a nice little break?

Salt & Simplicity

The ingredients are so simple. Flour, water, yeast, salt, oil. That’s it. But each one has a job. The salt isn’t just for taste. It controls the yeast so it doesn’t grow too wild. It strengthens the dough so it can hold all those nice bubbles.

That’s why this matters too. Great food doesn’t need a long list. It needs good ingredients and your attention. A big shower of crunchy salt on top is the final kiss. It makes every bite sing.

Your Turn to Bake

Now it’s your turn. Get your hands in that sticky, shaggy dough. Feel it come alive. Press it out on that oily pan. Make your dimples with happy fingers. Your house will smell like a bakery. Your heart will feel full.

What will you enjoy with your warm focaccia? A bowl of soup? Just some good butter? Or maybe you’ll share it with someone special. Tell me, what’s your favorite thing to eat with fresh bread?

Ingredients:

Ingredient	Amount	Notes
Active dry yeast	2 teaspoons (one packet or 1/4 ounce)
Warm water	2 cups	105-110ºF
Kosher salt	2 teaspoons	For the dough
All-purpose or bread flour	4 cups
Extra virgin olive oil	about 1/4 cup	Plus extra for oiling bowl and pan
Kosher or sea salt	for sprinkling	For the top

My Cozy Kitchen Focaccia

Hello, my dear. Come sit at the counter. Let’s bake some focaccia. This is the easiest bread you’ll ever make. No fancy kneading is required. Just a bowl, your hands, and a little patience. I love how the kitchen smells while it bakes. It reminds me of my Nonna’s house on a Sunday. Doesn’t that smell amazing? The dough is soft and forgiving. It’s perfect for a first bread project. We’ll make little dimples with our fingers. The olive oil pools in them like tiny golden lakes. I still laugh at that.

Step 1: Grab your biggest bowl. Put the yeast in the warm water. Think of a nice bath for your toes. That’s how warm the water should be. Stir in the salt and two cups of flour. It will look like a sticky, messy soup. That’s exactly right. Don’t worry one bit.

Step 2: Now add the last two cups of flour. Mix it all up with a spatula. The dough will be shaggy and stick to the bowl. This is called a “no-knead” dough. My kind of recipe. (A hard-learned tip: if it’s truly like glue, add one more tablespoon of flour. Just one.)

Step 3: Pour a little oil in a clean bowl. Swirl the dough around in it. This keeps it cozy. Cover the bowl with plastic wrap. Find a warm spot for it. I use the top of my fridge. Let it sit for 45 minutes. It will grow to twice its size. It’s like a magic trick in your kitchen.

Step 4: Heat your oven to 425°F. Oil a baking sheet generously. Turn your puffy dough onto it. Now for the fun part. Use your oiled fingers to press and stretch it. Make a rectangle shape. Don’t fight it, just guide it gently.

Step 5: Drizzle good olive oil all over the top. Use your fingers to spread it. Now make dimples all over the dough. Press your fingertips right down. See the oil pool? That’s flavor and crunch. Shower it with a pinch of sea salt. Sweet or savory toppings: which do you prefer? Share below!

Step 6: Bake it for about 20 minutes. It will turn a beautiful golden color. Your whole house will smell like an Italian bakery. Let it cool just a little before you slice. I know, the wait is the hardest part.

Cook Time: 20–22 minutes
Total Time: About 1 hour 15 minutes
Yield: 10 pieces
Category: Baking, Bread

Three Fun Twists to Try

This bread is a wonderful blank canvas. You can dress it up so easily. Here are my favorite simple twists. Just press your toppings right into the dimples before baking.

Rosemary & Garlic: Fresh rosemary and thin slices of garlic. Classic and so fragrant.

Everything Bagel: Sprinkle on that everything seasoning. It gives a wonderful salty, oniony crunch.

Sun-Dried Tomato & Basil: Chop them up small. It tastes like summer on bread.

Which one would you try first? Comment below!

Serving It Up With Style

Tear off a warm piece. It’s heavenly all by itself. For a meal, I love it with a big bowl of soup. Tomato soup is its best friend. Or use it for the most amazing sandwich. Layer on meats, cheese, and lettuce. You can also cut it into strips for dipping. Olive oil with herbs is perfect.

For a drink, a fizzy Italian lemon soda is lovely. For the grown-ups, a light, chilled white wine pairs beautifully. It’s a simple, happy meal. Which would you choose tonight?

Keeping Your Focaccia Fresh

Fresh focaccia is best eaten the day you make it. But it keeps well for two days. Just wrap it tightly at room temperature. For longer storage, the freezer is your friend.

Slice the cooled bread first. Wrap slices in plastic, then foil. Pop them in a freezer bag. They will keep for a month. To reheat, use your oven or toaster.

I once froze a whole loaf without slicing. It was a brick! I had to thaw the whole thing. Now I always slice first. This matters because good food should never be wasted.

You can even double the recipe. Make one for now, one for later. Future-you will be so happy. Have you ever tried storing it this way? Share below!

Focaccia Fixes for Common Troubles

Is your dough not rising? Your water may be too hot. It should feel like warm bath water. Hot water can kill the yeast. This matters because live yeast makes fluffy bread.

Is the bread too dense? You might have over-mixed the dough. Just mix until the flour is gone. A shaggy, sticky dough is perfect. I remember when I kneaded it like sandwich bread. It was tough!

Is the bottom pale or soggy? Use a dark metal baking sheet. A light-colored pan doesn’t brown as well. *Fun fact: A hot, preheated pan gives a crisper bottom crust.* Which of these problems have you run into before?

Your Focaccia Questions, Answered

Q: Can I make this gluten-free? A: Yes, use a 1-to-1 gluten-free flour blend. The texture will be a bit different.

Q: Can I make the dough ahead? A: Absolutely. Let it rise in the bowl. Then cover and put it in the fridge overnight.

Q: What can I use instead of sea salt? A: Flaky salt is great. Regular table salt works in a pinch.

Q: Can I halve the recipe? A: You can. Just use a smaller pan. The bake time may be less.

Q: Any fun topping ideas? A: Try rosemary, sliced olives, or cherry tomatoes. Press them gently into the dimples. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this bread. It fills the house with a wonderful smell. That smell is the smell of home. I would love to see your creations.

Share a picture of your golden focaccia. Tell me about your favorite topping. Have you tried this recipe? Tag us on Pinterest at @TheSchmidtyWife!

Thank you for baking with me today. Happy cooking!

—Anna Whitmore.