Focaccia Bread Recipe That’s Basically Pizza Without the Guilt

Crust That Commands Respect (And Olive Oil)

Ever bitten into a piece of store-bought bread and thought: “This… is… SAD”? Yeah, same. That moment when you discover homemade bread tastes like heaven hit your taste buds. That’s what this focaccia bread recipe delivers. Fluffy interior, golden crust, olive oil puddles… chef’s kiss.

Stick around—you’ll be flexing this bread at brunches and potlucks in no time 😉

Why This Focaccia Bread Recipe Rocks Your Oven Socks

Let’s break it down:

• Crunchy-crust exterior + pillowy middle = texture heaven.
• Olive oil + salt flavor combo? 🔥 Immense.
• Super customizable—herbs, olives, tomatoes, you name it.
• Simple-ish: Takes a few hours, but literally five minutes of work.
• Makes you look like such a baker. Hello, bragging rights.

Ingredients You Actually Need

• 3 cups (360g) all-purpose flour
• 1½ tsp salt
• 2¼ tsp instant yeast (1 packet)
• 1 cup warm water (~110°F / 43°C)
• ¼ cup olive oil + more for brushing and drizzling
• 1 tsp sugar (or honey)
• Coarse sea salt (for topping)
• Optional toppings: fresh rosemary, cherry tomatoes, olives, garlic

Substitutions? Use bread flour for extra chew. Swap sugar with honey. Go wild with toppings!

Tools & Kitchen Gadgets Used

Here’s your affiliate-ready gear list:

• Mixing bowl
• Measuring cups & spoons
• Wooden spoon – For stirring the dough (or your life choices)
• 9×13” baking sheet – Or sheet pan
• Parchment paper – Total cleanup MVP
• Plastic wrap or clean towel
• Pastry brush – For oil glamming
• Bench scraper – Or your hands
• Oven thermometer – Making sure 110°F water isn’t actually witchcraft
• Cooling rack

Step-by-Step Instructions (Zero Stress, Maximum Flavor)

1. Bloom the Yeast

In your mixing bowl, stir warm water, sugar, and yeast. Let it sit 5 minutes until bubbly. Yeast = happy.

2. Build the Dough

Add flour, salt, and 2 tbsp olive oil. Stir with a wooden spoon until shaggy. Don’t overthink—messy works.

3. Knead (But Casually)

Turn onto floured surface and knead 5 minutes until smooth-ish. Or use a mixer for 3 minutes. Don’t flex; just knead.

4. First Rise

Oil the bowl, plop dough in, cover, and let it double in ~1 hour. Netflix it or scroll TikTok—this is your moment.

5. Shape & Second Rise

Transfer to oiled baking sheet, gently stretch into a rectangle. Cover and let puff up for 30 minutes. Patience.

6. Dimple & Drizzle

Use fingertips to gently poke holes. Drizzle with olive oil, sprinkle coarse salt and toppings. Dip those fingers in the oil puddles—taste test is mandatory.

7. Bake

Heat oven to 425°F (220°C) and bake for 20–25 minutes, until golden and crisp.

8. Cool Just Enough to Torture Yourself

Let it rest 5 minutes, then slice or tear. Serve warm, ideally with extra olive oil for dunking.

Calories & Nutritional Info (Per Serving, 12 Pieces)

• Calories: ~180
• Carbs: 23g
• Fat: 8g
• Protein: 4g
• Fiber: 1g
• Sodium: 200mg

FYI: Olive oil brings healthy fats, and herbs? Antioxidant points.

Common Mistakes to Avoid

1. Too-Hot Water = Yeast Murder
110°F = comfy. 140°F = toast, not bread.

2. Skimping on Oil
Focaccia without enough oil? Dry? Sad. Be generous.

3. Skipping the Dimples
Without them, you get flatbread, not the classic texture. Poke it, baby.

4. Overbaking
Golden is good. Burnt is… not.

5. Ripping, not stretching
Be gentle. Treat it like a newborn loaf.

Variations & Customizations

1. Herbed Mediterranean Focaccia
Add olives, sundried tomatoes, rosemary, and garlic.

2. Cheesy Jalapeño Kick
Top with shredded cheese and jalapeño slices. Spicy brunch = yes.

3. Gluten-Free Option
Use a 1:1 GF flour blend and add an extra tbsp olive oil to keep it moist.

FAQ – People Also Ask

Q1: Do I need to knead focaccia dough?
Yes—but lightly. You want structure, not an arm workout.

Q2: Can I make focaccia ahead?
Absolutely. Let it rise overnight in the fridge, then bake next day.

Q3: Why is my focaccia dense?
Probably not enough rise time or not enough oil/poking.

Q4: What’s the best flour to use?
All-purpose works; bread flour gives more chew.

Q5: How do I store focaccia?
Keep it wrapped at room temp up to 2 days. Refresh in oven if stale.

Q6: Can I freeze focaccia?
Yes. Bake, cool, slice, then freeze. Toast or warm when ready.

Q7: Can I bake this in a pan other than sheet?
Sure! Try cast iron or round cake pan. Just adjust shape.

Final Thoughts – This Focaccia Is About to Be Your New Trap Bread

There you have it—focaccia bread recipe that’s way easier than it looks and far more impressive than eating store-bought. You’ll be side-eyeing pre-packaged loaves forever. But hey, now you can say: “I baked that.”

Go on—flex your bread muscles. And if someone asks for leftovers, claim it’s “for the gram.” I won’t tell.