Homemade Focaccia Recipe – Light, Crispy & Easy to Make

Is there anything more irresistible than the aroma of freshly baked focaccia? This simple and authentic recipe celebrates one of the key ingredients of Italian cuisine: extra virgin olive oil. With its soft interior and slightly crispy crust, focaccia is perfect on its own, as a sandwich base, or as a side to any meal.

Four slices of focaccia on crumpled parchment paper, topped with cherry tomatoes, olives, and herbs; warm, rustic feel.

Ingredients

For the dough:

500 g (4 cups) all-purpose flour
300 ml (1 ¼ cups) warm water
10 g (2 tsp) salt
25 ml (2 tbsp) extra virgin olive oil
7 g (2 ¼ tsp) dry yeast (or 20 g fresh yeast)
1 tsp sugar

For the topping:

50 ml (3 tbsp) extra virgin olive oil
50 ml (3 tbsp) water
Coarse salt, to taste
Fresh rosemary (optional)

Instructions

1. Preparing the Dough

In a large bowl, dissolve the yeast in warm water with the sugar. Gradually add the flour, mixing with a fork or a stand mixer. Add the salt and olive oil, then knead until you get a smooth, elastic dough.

2. First Rise

Shape the dough into a ball and let it rise in a bowl covered with a damp kitchen towel for about 2 hours, or until it doubles in size.

3. Shaping and Second Rise

Grease a baking tray with olive oil and gently stretch the dough with your hands without pressing it too much. Cover and let it rest for another 30-40 minutes.

4. Creating the Classic Dimples

Mix the olive oil and water in a small bowl. Use your fingertips to create dimples in the dough, then evenly spread the olive oil mixture over the surface. Sprinkle with coarse salt and, if desired, fresh rosemary.

5. Baking

Bake in a preheated static oven at 200°C (390°F) for 25-30 minutes, until golden brown.

6. The Final Touch

As soon as the focaccia comes out of the oven, brush it with a little extra virgin olive oil to enhance its flavor and softness. Let it cool slightly before serving!

Tips and Variations

Want a crispier focaccia?
Use less water in the dough and stretch it thinner.

Add more flavour!
Try topping it with olives, cherry tomatoes, or thinly sliced onions before baking.

Storage: Focaccia stays soft for 1-2 days in a paper bag. You can also freeze it in slices and reheat when needed.

This focaccia is perfect for any occasion—snacks, appetizers, or as a side dish. Don’t forget to use high-quality extra virgin olive oil to bring out its best flavour!