I’m more of a griller than a baker, but this focaccia recipe is so simple anyone can make it. The result is a soft, herb-scented bread that pairs perfectly with grilled mains. With minimal hands-on work and an overnight rest, you’ll have bakery-style focaccia at home.
For a quick alternative with similar airy dough, try my Easy Cast Iron Pan Pizza.
Table of Contents
- Step 1: Get the dough ready.
- Step 2: Next day prep.
- Step 3: Bake the focaccia.
- Frequently Asked Questions
- Similar Recipe Ideas
- Focaccia Bread Recipe
Step 1: Get the dough ready.
Focaccia uses simple pantry ingredients: active dry yeast, warm water, salt, bread flour, a touch of honey, and extra virgin olive oil. Fresh or dried herbs are optional for extra flavor.
This recipe works best with an overnight chill. In a large mixing bowl combine the warm water, salt, yeast, honey, and olive oil. Stir until the salt is dissolved. Add the flour and mix until the liquid is absorbed and the dough holds together—expect it to be sticky. A wooden spoon helps for this stage.
Cover the bowl with a kitchen towel and let it rest at room temperature for 10 minutes. Then lift the dough and fold it over itself, cover, and rest another 10 minutes. Repeat this fold once more. Cover the bowl with plastic wrap and refrigerate overnight to develop flavor and structure.
Dad’s Seasonings
Essential grill seasonings to complement the focaccia.
Step 2: Next day prep.
After at least 12 hours in the fridge, take the dough out and transfer it to a greased 9 x 13-inch pan. Coat the bottom and sides well with olive oil. Cover the pan with a kitchen towel and let the dough rest at room temperature for about 2 hours so it can relax and spread.
When the dough has flattened to the pan, drizzle more olive oil over the top, sprinkle with flaky salt, and gently press dimples into the surface using your fingertips. You’ll see air bubbles—leave them intact; they create the open, airy crumb that makes focaccia so delicious.
If you’re adding herbs or toppings, now’s the time. I like sliced green olives and fresh rosemary, but tomatoes, caramelized onions, or olives are all great options.
Step 3: Bake the focaccia.
Preheat your oven or grill to 450°F (232°C). Place the pan with the dough inside and bake for about 20 minutes, until the top develops a golden to deep tan color. Remove when the crust is nicely browned.
Allow the focaccia to cool slightly, slice into pieces, and serve warm alongside your meal or enjoy it on its own.
Frequently Asked Questions:
Yes. This focaccia can be baked in a conventional oven, on a gas grill, or in any roasting appliance that reaches the recommended temperature.
Similar Recipe Ideas:
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Balsamic Tomato Salad
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Focaccia Bread
Ingredients
- 500 g Bread flour
- 420 ml Warm water
- 1 tbsp Extra virgin olive oil
- 2 tsp Salt
- 1 tsp Active dry yeast
- 1 tsp Honey
- Herbs of choice
Instructions
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Start by combining the warm water, salt, yeast, honey, and olive oil in a large bowl.
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Stir until the salt dissolves. Add the flour and mix until a sticky dough forms and all the liquid is absorbed.
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Cover with a kitchen towel and rest at room temperature for 10 minutes. Fold the dough over itself, cover, and rest another 10 minutes. Repeat the fold once more. Cover with plastic and refrigerate overnight.
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After 12+ hours, transfer the risen dough to a well-oiled 9 x 13-inch pan. Cover and let rest at room temperature for 2 hours.
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Drizzle the top with olive oil, sprinkle with salt, and press dimples into the dough with your fingertips. Keep the air bubbles—they give the focaccia its airy texture.
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Add herbs or toppings if using.
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Preheat oven or grill to 450°F (232°C). Bake the focaccia for about 20 minutes, until golden brown on top. Remove, cool slightly, slice, and serve.
Nutrition
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