How to Make the Easiest Focaccia

There’s something about the smell of fresh focaccia—a Northern Italian flatbread—baking in the oven that instantly transports me back to summer barbecues in our backyard. And now I’m delighted to share this easy recipe with you here. Start by watching my focaccia recipe video, then keep reading to discover the full story and recipe tips!

A Quick Glance: Easy Focaccia

• Mix: 1 package (2¼ tsp) active dry yeast and 2 tsp sugar or honey in 1 cup warm water. Set aside. 
• Mix: 3 cups flour and 1 tsp salt in a large bowl.
• Add: Water yeast mixture and 2 tbsp olive oil to flour.
• Knead or Rest: Knead by hand or let rest overnight in the fridge (no-knead method).
• First Rise: 1–2 hours until doubled.
• Shape & Second Rise: Press into a parchment paper lined or oiled half-size backing sheet, dimple with oiled fingers, and let rise again for 30–45 minutes.
• Brush: Using a pastry brush, “paint” the top of the dough with 1/4 water mixed with 1/4 cup olive oil. 
• Sprinkle: Generously sprinkle the dough with coarse or flaked sea salt.
• Bake: 425°F (218°C) for about 20–25 minutes, until golden.
• Top as You Wish: Add additional sea salt, grated cheese, or herbs after baking while it’s hot out of the oven. Enjoy plain or dip in olive oil!

What Is Focaccia?

Focaccia is a soft, savory Italian flatbread that’s enriched with olive oil and often topped with herbs, vegetables, or cheese. It’s baked until golden and crisp on the outside, yet tender and airy on the inside—perfect as a side, for sandwiches, or all on its own.

Its origins trace back to Liguria, a coastal region in northwestern Italy. The version most people know and love today—Focaccia Ligure or Focaccia Genovese—comes from Genoa, the capital of Liguria. It’s known for its signature dimples, golden olive oil sheen, and light, airy texture.

While focaccia-like flatbreads have ancient roots across the Mediterranean, Ligurians truly perfected it and gave us the style we now think of as classic Italian focaccia. Over time, other regions added their own twists (like the slightly thicker Focaccia Barese from Puglia, topped with cherry tomatoes and olives), but the heart of focaccia still belongs to Northern Italy—especially Liguria.

Why This Focaccia Is Easy to Make

This focaccia is wonderfully simple—just a handful of basic pantry ingredients: flour, salt, yeast, a touch of sweetness, water, and good olive oil. That’s it! And the best part? You have options when it comes to making the dough.

You can knead it by hand, let your stand mixer do the work, or take the no-knead route and let “time” do the kneading for you. Just mix everything in a bowl, cover it, and tuck it into the fridge overnight. By morning, the dough will have developed a beautiful texture and flavor—all while you were fast asleep! It’s a flexible, forgiving bread that meets you where you are.

How to Make the Easiest Focaccia

This focaccia is soft on the inside and slightly chewy on the outside with a crisp golden crust—just right for summer picnics, potlucks, or backyard barbecues. It’s a wonderful canvas for your creativity. Veggies are best pressed into the dough before baking, but fresh herbs and grated cheese are best added once the focaccia comes out of the oven.

Even without the signature crushed tomatoes and basil topping my mother used, this focaccia is delightful on its own. You can keep it simple with just a sprinkle of coarse sea salt. Even some dried herbs can work if you don’t have any fresh herbs handy.

📝 Ingredients for Focaccia

Find the full printable recipe with ingredients below.

For the Dough:
🥣 3 cups all-purpose or “00” flour
🧂 1 tsp fine sea salt
🌾 1 packet (2¼ tsp) active dry yeast
🍯 2 tsp sugar or honey
💧 1 cup warm water (about 110°F)
🫒 2 tbsp olive oil

For Brushing Before Baking:
💦 1/4 cup water
🫒 1/4 cup olive oil
🌊 Coarse or flaked sea salt (for sprinkling on top)

👩‍🍳 Instructions for Making Focaccia

Find the full printable recipe with measurements below.

🌾 Activate the yeast:
In a large mixing bowl, combine the warm water, sugar or honey, and yeast. Let sit for 5–10 minutes until foamy.

🥣 Mix the dough:
Add the yeast mixture and olive oil to the flour and salt. Stir until a shaggy dough forms. Knead the dough by hand for about 8–10 minutes, or 4–5 minutes in a stand mixer, until smooth and elastic (or cover and let rest overnight in your refrigerator).

⏳ Let it rise:
Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled—about 1 to 1½ hours. (If taken out of the refrigerator, this rise time will take longer—approximately 2 to 2½ hours.)

🫓 Shape the dough:
Drizzle a half-size baking pan (sheet pan) generously with olive oil or cover the pan with parchment paper. Press the dough into the pan.

💤 Second rise:
Cover the dough with a damp tea towel and let rise again for 30–45 minutes until puffy.

🔥 Preheat:
Preheat oven to 425°F (218°C).

👆 Dimple:
Remove the tea towel and use your fingertips to make small dimples all over the surface of the dough.

🫗 Mix:
Mix the remaining olive oil and water together and, using a pastry brush, paint the top of the dough generously with the mixture. Sprinkle the dough with sea salt or flaked salt.

🍞 Bake:
Bake for 20–25 minutes or until golden brown.

😴 Cool slightly & serve:
Let the focaccia rest for a few minutes until it has cooled off just a bit to the touch but is still warm, then slice and enjoy!

Focaccia Variations to Try

One of the best things about focaccia is how versatile it is—you can top it with just about anything you have on hand. From herbs and olives to garden veggies and even a touch of sweetness, it’s the perfect bread for experimenting! Here are some variations to try:

• Classic Herb: Brush with olive oil and then sprinkle the top with dried oregano, rosemary, or thyme and coarse sea salt before baking.
• Olive & Rosemary: Press pitted black or green olives into the dough with chopped fresh rosemary.
• Caramelized Onion: Top with sweet, slow-cooked onions and a light brush of olive oil.
• Garlic & Parmesan: Add thin slices of garlic and a generous dusting of grated Parmigiano Reggiano.
• Tomato & Basil: Use crushed or halved cherry tomatoes and torn basil leaves (like my mom used to!).
• Potato & Rosemary: Thinly slice small potatoes and layer them on top with rosemary and olive oil. (A Northern Italian specialty!)
• Cheesy Delight: Try a mix of shredded cheeses like mozzarella, fontina, and parmesan.
• Garden Veggie: Add thin slices of zucchini, bell peppers, or red onion for a colorful twist.
• Spicy Jalapeño & Cheddar: Great for those who like a little kick!
• Sweet Focaccia: Brush with honey or maple syrup, and top with sliced figs, grapes, or apples and a sprinkle of cinnamon sugar.

My Best Tips For Focaccia Success

🍕 Use a pizza cutter: It makes slicing your focaccia into neat pieces quick and easy—especially while it’s still warm!
🫒 Generously oil your pan: This helps create that beautifully golden, crisp bottom crust.
⏳ Don’t skimp on the second rise: Letting the dough puff up again in the pan gives focaccia its airy texture.
👆 Dimple the dough well: Use your fingertips and don’t be shy—this helps hold all the flavorful olive oil and toppings in place.
😴 Let it rest before serving: Allowing the focaccia to cool for 5–10 minutes helps it slice cleanly and brings out the flavor.

How to Store and Reheat Focaccia

Focaccia is best enjoyed the day it’s made, but it will stay delicious at room temperature for a day or two if stored properly.

To Store:

• Wrap it in parchment or wax paper and then place it in an airtight container.

• For longer storage, refrigerate it or freeze it in individual portions wrapped tightly and placed in a fridge/freezer-safe bag or container.

To Reheat:

• For a quick warm-up from the fridge: Reheat slices directly on the oven rack in a 350°F (177°C) oven for 5–10 minutes until warmed through and the edges are slightly crisp.
• From the freezer: No need to thaw—just pop it straight into the oven and bake a few minutes longer.
• Or simply allow it to come back to room temperature: It’s soft and flavorful on its own, especially when paired with a little olive oil and balsamic vinegar.

Find the Full Recipe and My Feature Article in Backwoods Home Magazine

In this blog post, I share a very basic version of focaccia with you. But my sweet mom, Gloria, had her own delicious version that used a handful of fresh ingredients from her kitchen garden, and that’s the recipe I show you how to make in my focaccia recipe video.

Now, you may be wondering, Where can I get the written version of Mary’s Mom’s Focaccia recipe with smashed tomatoes, fresh basil, and Parmigiano Reggiano?

Well, sweet friend, I have some exciting news! I was honored to write about this bread and include my mom’s recipe in the upcoming 201st issue of Backwoods Home Magazine. If you’ve never read Backwoods Home, it’s an exceptional magazine filled with practical homesteading skills, self-sufficiency tips, and traditional cooking wisdom—a true gem for anyone who loves the modern pioneer lifestyle.

Backwoods Home and Self-Reliance

The kind folks at Backwoods Home Magazine are offering my sweet friends an exclusive 50% discount on a subscription! That means you can get their next issue (along with my article and recipe!) and a full year of valuable content at half the price.

So, if you’d like to get your hands on my mom’s focaccia recipe and the accompanying article I wrote for the magazine, be sure to subscribe today using my exclusive discount link.

Get Both Magazines at a 50% Discount

But that’s not all—they’re also extending this 50% discount to their sister publication, Self-Reliance!

The Backwoods Home and Self Reliance printed magazines are two of my favorite publications, especially since they deal with topics of interest to traditional foods cooks and modern pioneers.

Let me know if you decide to subscribe. I’d love to hear what you think of the magazine and this delicious focaccia recipe! (Note that this is not a sponsored post. I love these publications!)

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