If there’s one bread recipe that never fails to impress, it’s this focaccia. With a golden, crispy crust, a soft and airy interior, and plenty of olive oil flavor, this is truly the focaccia of my dreams. Perfect as a side dish, sandwich bread, or simply enjoyed on its own, this homemade focaccia is easy to make and absolutely delicious.

Why You’ll Love This Focaccia

• Crispy, golden crust
• Light and airy crumb
• Rich olive oil flavor
• Perfect for beginners and experienced bakers
• Great for sandwiches, dipping, or serving alongside meals

Preparation Time

• Prep Time: 20 minutes
• Fermentation Time: 8–12 hours
• Baking Time: 25–30 minutes
• Total Time: 9–13 hours

Ingredients

Dough

• 500g bread flour
• 400g water
• 100g active sourdough starter
• 10g salt
• 30g extra virgin olive oil

Topping

• 2–3 tablespoons olive oil
• Flaky sea salt
• Fresh rosemary (optional)
• Cherry tomatoes (optional)

Instructions

Step 1: Mix the Dough

In a large bowl, combine the water and sourdough starter until mostly dissolved.

Add the bread flour and mix until no dry flour remains. Cover and let rest for 30 minutes.

Step 2: Add Salt and Olive Oil

Add the salt and olive oil to the dough. Mix thoroughly until fully incorporated.

Step 3: Stretch and Fold

Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours.

The dough should become smoother and stronger with each fold.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment for 4–6 hours, or until it has become puffy and increased noticeably in volume.

Step 5: Transfer to Pan

Generously oil a 9×13-inch baking pan.

Transfer the dough into the pan and gently stretch it toward the edges. If it resists, let it rest for 15 minutes and continue stretching.

Step 6: Final Proof

Cover the pan and allow the dough to rise for 1–2 hours until light and airy.

Step 7: Dimple and Add Toppings

Drizzle olive oil over the surface.

Using your fingertips, gently press dimples throughout the dough.

Sprinkle with flaky sea salt and add rosemary or cherry tomatoes if desired.

Step 8: Bake

Preheat the oven to 220°C (425°F).

Bake for 25–30 minutes or until the focaccia is deep golden brown and crisp around the edges.

Step 9: Cool and Serve

Allow the focaccia to cool slightly before slicing.

Serve warm with olive oil, soups, salads, or use it for sandwiches.

Tips for Perfect Focaccia

• Use high-quality olive oil for the best flavor.
• Don’t skip the dimpling step—it creates the classic focaccia texture.
• Let the dough ferment fully for an airy crumb.
• Add toppings like garlic, onions, olives, or herbs for extra flavor.
• Bake until deeply golden for the best crust.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheat briefly in the oven to restore its crisp texture.

Nutrition Information (Per Serving)

• Calories: 210
• Carbohydrates: 35g
• Protein: 6g
• Fat: 5g
• Fiber: 1g
• Sugar: 0g

Frequently Asked Questions

Can I make focaccia without sourdough starter?

Yes, but this recipe is designed for sourdough. Yeast can be substituted with adjustments to fermentation times.

Why is my focaccia dense?

Under-fermentation is the most common cause. Make sure the dough becomes airy before baking.

Can I refrigerate the dough overnight?

Absolutely. An overnight cold fermentation improves flavor and texture.

What toppings work best?

Rosemary, sea salt, cherry tomatoes, garlic, olives, and caramelized onions are all excellent choices.

This focaccia delivers everything you could want in homemade bread—crispy edges, a fluffy center, and incredible flavor in every bite.