This no knead, no fuss easy homemade focaccia bread is set to be in your weekly rotation! (I know I’ve been making this every single week!) After many tests, this recipe is finally perfect! Check out below all the tips and tricks to make the most amazing, foolproof focaccia EVER! I promise, focaccia may look intimidating, but it is quite easy to make, and I guarantee you will want to make this every week.

If you’re looking for more bread recipes, check out our Cheddar Scallion Serrano Biscuits and Crispy Bar-Style Pizza Recipe.

Now, what can you do with this homemade focaccia bread? 

Well, literally anything and everything! You can bake it as is, and eat alone (which I’ve definitely done), serve it alongside some marinara, of make a fun pizza with it.

Add on a little mozzarella cheese, and tomato sauce with basil and bake on a sheet pan, or you can do a white sauce pizza. You can also just serve with olive oil and balsamic vinegar. Guilty of all, and all variations are SO good!

What ingredients do you need for this easy homemade focaccia bread recipe?

• Active dry yeast
• Luke warm water
• Honey
• Bread flour, but all-purpose flour can work, too
• Kosher salt
• Extra-virgin olive oil
• Flaky sea salt
• Cracked black pepper + zaatar
• Butter

Other additions to bake with the focaccia

Baby cherry tomatoes, olives, fresh rosemary, bake with some parmesan cheese, thinly sliced garlic, truly anything your heart desires!

Instructions To Make This Focaccia Bread

Step 1

In a bowl, activate your yeast by adding in lukewarm water, and add in your honey. Whisk well until combined.

Next, allow bubbles to form to ensure your yeast has not died, about 6-8 minutes. If your yeast/water mixture doesn’t get bubbly or cloudy, then your yeast is dead and start this process again!

Step 2

Add in your bread flour and salt. With a silicone spatula, mix your dough in a scooping motion, until it’s all combined and mixed together and all clumps are removed.

Step 3

In a separate big bowl, add in about 1/4th cup olive oil, add in your dough, and gently turn your dough to coat in oil. Cover and store either at room temperature for 5-6 hours, or overnight in the fridge (we recommend storing in the fridge overnight to really ensure it rises and ferments; it really helps develop flavor this way!) Let it rise until it doubles in size.

Let your dough rise

Step 4

On a sheet tray or deep pan (depending on your desired thickness – we’re using a baking sheet size 16×12), butter your pan and drizzle oil until coated. Pour over your risen dough, and gently turn your dough to coat in oil. Let it rise again at room temperature uncovered for about 4-5 hours. Place in a warm spot, either next to a window on a warmer day or on top of a heated oven.

Tip: you can get away with doing this second rise in 1-2 hours but it definitely makes a difference if you let it fully rise!) You’ll know it’s ready when it doesn’t spring back on you and is easy to stretch/form.

Step 5

Once your dough has fully risen, and has really spread to all sides of your pan, take your fingers and dimple the dough. Take your fingers and create little holes all across your dough (go to the bottom of the pan, but do not break through the bottom part of the dough).

Step 6

Season with your desired spices. We are topping with flakey salt, pepper and zaatar, add more oil to fill some of the holes as well.

Step 7

At this point, preheat your oven to 430 degrees. Place your focaccia dough in the oven and bake for 25-30 minutes until the top has a golden brown top and the inside is cooked and soft!

Step 8

Remove and let cool for 10-15 minutes. Gently remove from the pan (you can also use a fish spatula to help get it out if needed). Lay on a cooking rack (this helps keep the bottom crispy). Sprinkle on some flakey salt to finish. Slice and serve!

Some ideas & inspiration to serve this!

• Red Wine Braised Short Ribs
• Harissa & Sumac Roasted Chicken with Tzatziki
• Moroccan Inspired Rack of Lamb with Turmeric Couscous

Looking for more bread recipes? Check Out The Below Recipes!

• Herb and Calabrian Chili Garlic Bread
• Sumac Tomato Flatbread with Garlic Yogurt Spread
• Pan Con Tomate with Jamón Serrano
• Cheddar Scallion Serrano Biscuits

If you do make this easy homemade focaccia recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Tips, Tricks and Substitutions

Do I have to use bread flour?

You don’t have TO but I find it not only binds better in the dough, but it has a better flavor overall. It also provides more chew to your bread. I also find it’s not as sticky and a little bit more fluffy.

Does it have to be lukewarm water?

If your water is too cold, the yeast will not activate. Additionally, if your water is boiling/too hot, it will kill the yeast and it won’t activate either. For my happy medium without testing temperature exactly, I will boil water and do 1/2 room temp water mixed with warm or boiling and let it sit for a few minutes. Just as a tip!

My dough is not rising, what did I do wrong?

Your yeast was either dead or expired, you put too hot water, or too warm. Start from the beginning (sorry!)! To ensure you don’t go the next step after making your dough, really make sure the yeast alive in the first step. Should be bubbling (allow 5-10 minutes if you need), it should be cloudy as well. If it’s just flat, it’s probably dead.

Can I make this bread in one day?

Yes.. and no. To really ensure you’re getting the full body and rise from your yeast and dough, I really suggest resting overnight. It will allow the bread to be lighter and really helps develop the flavors! However, if you ARE planning to make this in one day (which I definitely have, too), rise and rest it in room temperature; by a warm area of your house or on top of warm oven.

My focaccia is sticking to my pan after baking! 

Ensure you are not only oiling the pan, but buttering it as well. This will ensure it will be crispy on the bottom, and stop from sticking. Also, I would use the most non-stick oven safe pan you have! I’ve tried this with a not super non-stick tray and it stuck no matter how much butter.

Recipe adapted from Bonappetit & Claire Saffitz.

Watch How To Make This Recipe