Name: Italian Focaccia Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 cups (375g) all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 packet (2 1/4 tsp) active dry yeast; 1 cup (240ml) warm water (110°F); 3 tablespoons olive oil; 2 tablespoons olive oil; 1 teaspoon flaky sea salt; Fresh rosemary sprigs; Optional: cherry tomatoes, olives

Of all the breads you can make at home, focaccia is the most forgiving and time-efficient. It requires no complicated shaping, no scoring, and no steam—just a little patience and a hot oven. This recipe is designed for busy parents who want homemade bread without the stress. The active work is under 20 minutes, and the result is a golden, olive-oil-crusted flatbread that pairs with soup, salad, or just a glass of wine after the kids are in bed.

Why This Recipe Works

Only one rise and a short rest—no double proofing.
You can mix the dough in one bowl and bake in the same pan.
Minimal cleanup: just a bowl, a pan, and your hands.
Flexible toppings: use what you have in the fridge or pantry.

Ingredients

For the Dough:3 cups (375g) all-purpose flour1 teaspoon salt1 teaspoon sugar1 packet (2 1/4 tsp) active dry yeast1 cup (240ml) warm water (110°F)3 tablespoons olive oil

For the Topping:2 tablespoons olive oil1 teaspoon flaky sea saltFresh rosemary sprigsOptional: cherry tomatoes (halved), olives (pitted and halved)

Equipment Needed

Large mixing bowl
Measuring cups and spoons
9×13-inch baking pan
Plastic wrap or a clean kitchen towel
Oven

Instructions

Step 1: Mix the Dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and one packet (2 1/4 teaspoons) of active dry yeast. Make sure the yeast is not clumped. Pour in 1 cup of warm water (aim for 110°F—it should feel like warm bathwater, not hot) and 3 tablespoons of olive oil. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. Don’t worry if it looks rough; that’s exactly how it should be. This whole step takes about 2 minutes.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, until the dough becomes smooth and elastic. If it’s too sticky, sprinkle a little more flour—but only a tablespoon at a time. You’ll know it’s ready when you can stretch a small piece without it tearing easily (the windowpane test). Shape the dough into a ball. Lightly oil the same bowl (you can wipe it with a paper towel dipped in olive oil), place the dough back in, and turn it to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for about 1 hour, until doubled in size. While you wait, you can prep toppings or tackle that laundry pile.

Step 3: Preheat and Prep the Pan

About 10 minutes before the dough is done rising, preheat your oven to 425°F (220°C). Pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread the oil evenly over the bottom and a little up the sides. This is key for that crispy, golden crust. If you have cherry tomatoes or olives, now is the time to halve them and set aside.

Step 4: Shape and Dimple the Dough

Transfer the risen dough to the oiled pan. Using your fingertips, gently stretch and press the dough to fill the pan evenly. Don’t worry if it doesn’t reach the corners right away—let it relax for a minute, then stretch again. Once it’s evenly spread, use your fingers to poke deep dimples all over the surface, almost down to the bottom of the pan. These dimples will hold the oil and create those classic focaccia craters. Drizzle any remaining olive oil from the pan over the top, and sprinkle with 1 teaspoon of flaky sea salt. Press fresh rosemary sprigs into some of the dimples. If using cherry tomatoes or olives, nestle them into the dimples cut side up. Let the dough rest uncovered for 20 minutes. This second rest allows the dough to puff up slightly, giving you a lighter texture.

Step 5: Bake to Golden Perfection

Place the pan in the preheated oven on the middle rack. Bake for 20 to 25 minutes, until the top is deep golden brown and the edges are crisp. If you like a darker crust, leave it in for the full 25 minutes. You can also check the bottom by lifting a corner with a spatula—it should be evenly browned. Remove the pan from the oven and let the focaccia cool in the pan for at least 5 minutes before slicing. This resting time sets the structure so it doesn’t crumble when you cut it.

Tips and Tricks

Make-Ahead Dough

You can prepare the dough the night before. After kneading, cover the bowl tightly and refrigerate for up to 24 hours. The next day, let it come to room temperature for 30 minutes, then proceed with shaping. The cold fermentation actually adds more flavor.

No Yeast? No Problem

If you’re out of active dry yeast, you can substitute with instant yeast. Use the same amount (2 1/4 teaspoons) and skip the proofing—just mix it directly with the dry ingredients. The rise time will be slightly shorter, about 45 minutes.

Reheating Leftovers

Focaccia is best fresh, but leftovers reheat beautifully. Wrap slices in foil and warm in a 350°F oven for 5-7 minutes, or toast in a skillet with a little olive oil for a crispy exterior. Avoid the microwave, which makes it rubbery.

Recipe Variations

Garlic Herb Focaccia:Add 1 teaspoon garlic powder to the flour and top with chopped fresh thyme or oregano.
Cheesy Focaccia:Sprinkle 1/2 cup shredded Parmesan over the top before baking.
Everything Bagel Focaccia:Omit rosemary and sprinkle with everything bagel seasoning after the oil and salt.
Caramelized Onion and Olive:Top with pre-cooked caramelized onions and halved Kalamata olives.

Frequently Asked Questions

I know you’re busy, so here are quick answers to the most common questions I get about this recipe.

Can I use bread flour instead of all-purpose?

Yes, bread flour will give you a chewier texture, which some people love. The dough may be slightly stiffer, so you might need an extra tablespoon of water. The rise time will be about the same.

Why didn't my dough rise?

Most likely the water was too hot (over 120°F) and killed the yeast, or too cold (under 100°F) and didn’t activate it. Always check the temperature with a thermometer or test on your wrist—it should feel like warm but not hot bathwater. Also, check that your yeast isn’t expired.

Can I freeze focaccia?

Absolutely. Bake the focaccia, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw at room temperature and reheat in a 350°F oven for 10 minutes.

How do I get a crispier bottom crust?

Make sure you use enough olive oil in the pan—at least 2 tablespoons. You can also bake the focaccia directly on a preheated baking stone or upside-down sheet pan for extra bottom heat. If using a metal pan, avoid nonstick, which can insulate the bottom.

Summary

This Italian focaccia is a foolproof, family-friendly bread that comes together with minimal effort. Perfect for busy weeknights, it delivers maximum flavor with just a handful of pantry staples.