TL;DR: Crispy, golden focaccia with a flaky crust is an Italian classic made with just salt, olive oil, and water. This version is quick to make with a 1-hour bake and a few essential ingredients. Here you will find the exact ingredients, detailed steps, and mistakes to avoid.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Servings | 10–12 slices |
| Difficulty | Beginner |
| Category | Bread/side |
| Cuisine | Italian |
Why This Recipe Works
Traditional focaccia gets its signature crunch from a generous amount of olive oil and precise shaping techniques. After testing several versions with various hydration levels and baking temperatures, this one gives the best result because it balances oil and moisture, creates a flaky exterior, and allows the bread to stay light on the inside.
What sets this recipe apart are the folds during the bulk fermentation phase and the brushing step before baking. The folds distribute fat evenly while brushing olive oil into the dimpled top before baking adds a golden sheen and crisp texture. The result is a tender, chew-free crumb surrounded by a flaky, golden crust that snaps when bitten into.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| High protein bread flour | 300 g (2 1/4 cups) | For best structure and browning |
| Water | 210 g (1 cup 2 Tbsp) | Warm, not hot. Use filtered if possible |
| Sea salt | 6 g (1 tsp) | Coarse for texture; fine salt is okay too |
| Extra virgin olive oil | 100 g (1/2 cup, plus more for brushing and drizzling) | Use high-quality oil for flavor |
| Active dry yeast | 3 g (2 tsp) | Or instant yeast |
Step by Step Instructions
Preparation
- Proof the yeast: Place the warm water in a small bowl, then sprinkle the yeast on top. Let sit in a warm place for 5–10 minutes until foamy.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and 75 g (3 Tbsp) of olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5 minutes.
Cooking
- First rise: Place the dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 45 minutes, or until it’s slightly doubled in size.
- Fold and rest: Turn the dough out gently onto a floured surface and fold it three times like folding a letter (push one half to the center, then the other half). Let rest for 10 minutes, then repeat the folds. This should take the dough from shaggy to smooth and glossy.
- Shape the bread: Transfer the dough into a 9×13-inch (23×33 cm) baking pan greased with 25 g (2 Tbsp) of olive oil. Use your fingers to stretch and press the dough into the corners. Let rise for another 20 minutes at room temperature, or for a better rise, refrigerate for at least 2 hours (cold fermentation method).
Finishing
- Preheat oven: Set the oven to 375°F (190°C) and place a rack in the lower third of the oven. Place a baking sheet or oven-safe pot on the bottom rack to preheat as well (optional but helps with browning).
- Score the surface: Using a sharp knife or razor blade, make five shallow cuts across the top of the focaccia at equal intervals. This prevents the dough from puffing up unevenly during baking.
- Brush with oil and bake: Brush the top of the dough with the remaining 25 g of olive oil. Bake for about 30 minutes or until golden and crisp. You can add a tablespoon of water to the baking sheet at the start of baking to create more oven spring (if using the preheated baking sheet method).
- Cool before slicing: Remove the focaccia from the oven and cool completely on a wire rack before slicing. It will become crispier the longer it cools.
Chef’s Tips for Perfect Results
- Use the cold rise method: Refrigerating the dough enhances flavor development and makes shaping easier. Let the dough rise for at least 2 hours or up to overnight.
- Don’t skip the dimpling: Patting your fingertips into the dough before baking allows the oil to gather in the crevices, which makes each bite rich and flaky.
- Brush immediately before baking: Letting the dough rest too long after brushing reduces the moisture on the surface, which is essential for the flaky crust.
- Don’t under-knead: This bread needs enough gluten development to hold onto the olive oil and create layers. If the dough is too sticky but not elastic, keep kneading for an extra 2–3 minutes.
Common Mistakes to Avoid
- Too much oil: More than 100 g of oil can make the dough too greasy and prevent oven spring. Stick to the recipe measurements.
- Not flouring the surface: This can cause the dough to stick, tear, or tear during the folds. Always keep your work area dusted with flour.
- Under-proofing: If the dough hasn’t risen enough before baking, it’ll not develop the right texture. Under-proofed focaccia becomes gummy and dense.
- Overscoring: Scoring too deeply or too frequently makes the bread tear during baking. Just make five light cuts across the surface.
- Undercooking: Focaccia should be baked until the internal temperature reaches 200°F (93°C). Undercooked bread will have a soggy center.
Variants and Substitutions
| Ingredient | Substitution | Impact on taste |
|---|---|---|
| Wheat flour | Gluten-free flour blend + 1 Tbsp xanthan gum | Less chew, heavier texture; best with a 1:1 GF baking blend |
| Yeast | Instant yeast | Identical result |
| Olive oil | Avocado oil or sunflower oil | Milder flavor, less richness |
| Sea salt | Table salt | More evenly distributed flavor |
| Flour (bread flour) | All-purpose flour | Still works but with a less crisp crust |
| Wheat flour | Spelt flour | Heavier and nuttier taste |
How to Serve and Accompany
Focaccia is a versatile bread that can be served warm or at room temperature with a drizzle of extra virgin olive oil and a side of balsamic vinegar. For breakfast or dinner, top with sliced tomatoes, mozzarella, and fresh basil. A few good pairing suggestions include:
- Grilled vegetables
- Pasta salads
- Simple antipasto platter
- Egg or lentil salad bowls
Presentation tip: Serve the focaccia on a warm serving tray with a small bowl of olive oil and a balsamic glaze for dipping. It looks elegant and brings out the rustic appeal of the bread.
Presentation tip 2: Use a sharp chef’s knife to cut the focaccia on the diagonal to show off the layers and golden crust. This also improves flavor distribution in each bite.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3–4 days | Wrap in aluminum foil or store in an airtight container. Reheat at 350°F (175°C) for 10 minutes before serving. |
| Freezer | 2–3 months | Wrap in two layers of foil and place in a sealable plastic bag. Thaw at room temperature before reheating. |
| Room temperature | 1–2 days | Wrap in parchment paper or store in a paper bag. Do not refrigerate for short-term storage if you plan to eat it in one or two days. |
Nutritional Values
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 24 g |
| Fat | 14 g |
| Fiber | 2 g |
Frequently Asked Questions (FAQ)
Can I substitute bread flour with all-purpose flour?
Yes, you can use all-purpose flour, but bread flour gives a better rise and crispier crust. If using all-purpose, try increasing the amount of olive oil by 10% to balance the lower protein levels.
How do I know my focaccia is done baking?
The internal temperature should be 200°F (93°C) and the crust should be golden brown and crisp when tapped lightly. A toothpick inserted into the center should come out clean and slightly dry.
Why is my focaccia gummy or undercooked in the middle?
The most likely causes are under-proofing or under-baking. Ensure the dough is well-risen before baking and use an oven thermometer to confirm the internal temperature reaches 200°F (93°C). For future reference, consider using the cold rise method to improve the texture.
Can I prep the dough the night before?
Absolutely. In fact, I recommend the cold rise method for better flavor and texture. After the first rise, refrigerate the dough in a covered bowl for 2–24 hours before shaping and baking.
What’s the best way to serve focaccia for special occasions?
Present it warm with a drizzle of high-quality olive oil and a few sprigs of rosemary. Serve in thick, diagonal slices on a wooden serving board or in a basket with a rustic look. For themed events, pair with tomato and mozzarella, prosciutto, or grilled eggplant to impress guests.
Conclusion
Crunchy, warm focaccia with a flaky crust is the perfect comfort food that everyone loves. With simple ingredients and beginner-friendly techniques, this classic Italian bread is not only easy to replicate at home but also makes a delightful addition to any meal. Take the time to properly shape the dough and let it rest, and you’ll end up with a homemade loaf that surpasses anything you’d buy from the store. For more easy, quick bread recipes, check out our collection of quick-bread ideas.
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Classic Focaccia Recipe with Flaky Crust
- Total Time: 60
- Yield: 10–12 slices
- Diet: Vegetarian
Description
A golden, flaky Italian focaccia with a light, oil-rich crumb and restaurant-quality crust. Ready in 1 hour with simple ingredients and beginner-friendly steps.
Ingredients
300 g (2 1/4 cups) high protein bread flour
210 g (1 cup 2 Tbsp) warm water
6 g (1 tsp) coarse sea salt
100 g (1/2 cup, plus more for brushing) extra virgin olive oil
3 g (2 tsp) active dry yeast
Instructions
Proof the yeast: Place warm water in a bowl, sprinkle yeast on top. Let sit 5–10 minutes until foamy.
Combine dry ingredients: Whisk flour and salt in a large bowl. Add yeast mixture and 75 g (3 Tbsp) olive oil. Mix to form a shaggy dough.
Bulk ferment: Knead dough gently to smooth it. Let rest 20 minutes in a warm place.
Fold and shape: Perform 3-4 gentle folds with wet hands, then stretch dough to fit a greased baking sheet.
Second rest: Brush with olive oil, cover, and let rest 20 minutes.
Preheat oven to 400°F (200°C). Bake 30 minutes until golden and crisp. Brush with additional olive oil while hot.
Notes
Use filtered water for better fermentation.
High-quality olive oil enhances flavor and crust.
Let dough rest overnight in fridge for deeper flavor (24 hours). Store in airtight container for 2 days.
- Prep Time: 30
- Cook Time: 30
- Category: EASY RECIPES
- Method: Baking
- Cuisine: Italian
