This focaccia bread is all about contrast and texture: a deeply golden, crunchy crust on the outside, a soft and chewy interior, and dramatic airy bubbles throughout. Made with a simple no-scale, no-mixer method, this dough develops incredible flavor through time and gentle handling. You can enjoy it plain with flaky sea salt or turn it into a savory, Mediterranean-inspired focaccia topped with caramelized onions, olives, and anchovies.

Why You’ll Love This Recipe

This recipe delivers bakery-style focaccia at home with minimal equipment and maximum results. The long fermentation creates exceptional flavor and structure, while the high-hydration dough encourages those sought-after big bubbles. It is flexible enough for an overnight rise or a same-day bake, and it works beautifully as a simple bread, a snack, or a centerpiece topped with bold, savory ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the focaccia dough
Active dry yeast, 2¼ teaspoons (7 grams)
Warm water (80–100°F), 2 tablespoons
Water, 2 cups (470 grams)
Olive oil, 1 tablespoon (15 grams), plus 2–3 tablespoons for the pan and drizzling
All-purpose flour, 4 cups (560 grams), fluffed and leveled
Sea salt, 2 teaspoons (10 grams)
Flaky sea salt, for topping
Fresh rosemary or other sturdy herbs, finely chopped and lightly coated in olive oil (optional)

For the pissaladière-style topping
Yellow or white onions, 2–3 large, sliced ¼-inch thick and lightly caramelized
Olives, 1 cup, pitted
Anchovy fillets, 12–14
Sea salt, to taste

Directions

In a large mixing bowl, combine the active dry yeast and 2 tablespoons of warm water. Stir to dissolve and let sit for about 15 minutes, until foamy.

Add the remaining 2 cups of water, 1 tablespoon olive oil, all-purpose flour, and sea salt. Stir with a spoon until a shaggy, sticky dough forms, about 2 minutes. Scrape down the sides of the bowl, cover, and let rest at room temperature for 30 minutes.

After resting, uncover the dough. With wet hands, gently stretch one side of the dough upward and fold it over itself. Turn the bowl a quarter turn and repeat until you have completed four folds. Cover and rest for 30 minutes. Repeat this stretch-and-fold process three more times at 30-minute intervals, for a total of four rounds over 1½ hours.

Lightly coat the surface of the dough with 1–2 teaspoons olive oil, cover tightly, and refrigerate for 18 to 48 hours. For a quicker option, skip refrigeration and allow the dough to rest at room temperature for 30–40 minutes.

Remove the dough from the refrigerator and perform one final set of four gentle folds. Generously oil a 9×13-inch baking pan with 2–3 tablespoons olive oil. Transfer the dough to the pan, cover, and let rise at room temperature for 2–4 hours, until relaxed and airy.

Preheat the oven to 450°F. Uncover the dough and gently stretch it toward the edges of the pan. Drizzle lightly with olive oil, then press your fingertips straight down into the dough to create deep dimples across the surface.

For plain focaccia, sprinkle with flaky sea salt and herbs if using. For pissaladière-style focaccia, spread the caramelized onions evenly over the dough, press the olives into the surface, and scatter the anchovy fillets on top.

Bake for 20–25 minutes, until deeply golden brown. Cool in the pan for 10 minutes, then remove and cool for another 10 minutes before slicing.

Servings and timing

Servings: 10 slices
Preparation time: about 35 minutes active
Fermentation and rising time: 22 hours (can be shortened for same-day baking)
Baking time: 20–25 minutes
Total time: approximately 22 hours and 55 minutes

Variations

This focaccia is an excellent base for creativity. Top it with roasted garlic cloves, cherry tomatoes, or roasted red peppers for a seasonal twist. Thinly sliced potatoes with rosemary make a hearty version, while olives alone create a briny, snackable bread. After baking, it can also be topped with fresh greens or drizzled with infused olive oil for extra flavor.

Storage/Reheating

Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices tightly wrapped for up to 3 months. Reheat in a 350°F oven for 8–10 minutes to restore the crisp crust and soft interior.

FAQs

Why does this focaccia have such big bubbles?

The high hydration dough and long fermentation allow air pockets to form naturally, creating large, airy bubbles during baking.

Can I make this focaccia in one day?

Yes, you can skip the overnight refrigeration and allow the dough to rise at room temperature, though the flavor will be slightly milder.

What pan size works best for this recipe?

A 9×13-inch pan produces a flatter focaccia, while a 9×9-inch pan results in a taller, thicker loaf.

Do I need a stand mixer for this dough?

No, the dough comes together easily with a spoon and a few stretch-and-folds by hand.

How do I know if my yeast is active?

If the yeast foams after sitting in warm water for about 15 minutes, it is active and ready to use.

Can I leave out the anchovies?

Yes, the focaccia is delicious with just caramelized onions and olives, or even completely plain.

Why is olive oil used so generously?

Olive oil helps create a crisp, flavorful crust and prevents sticking while enhancing the dough’s texture.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute part of the flour with whole wheat, but using all whole wheat will make the bread denser and reduce bubble size.

How should I slice focaccia for serving?

Let it cool slightly, then slice with a sharp knife or cut into squares for easy serving.

Is focaccia best served warm or at room temperature?

It is excellent both ways, but slightly warm focaccia highlights the crust and airy interior best.

Conclusion

This focaccia bread recipe delivers dramatic bubbles, rich flavor, and a satisfying texture with surprisingly simple techniques. Whether you enjoy it plain or topped with caramelized onions, olives, and anchovies, it is a rewarding bake that feels both rustic and special. Perfect for sharing, snacking, or building a meal around, this focaccia is a recipe you’ll return to again and again.

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