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+ servings
A circular focaccia cut into 6 wedges.


Made with pantry staples, this homemade Focaccia bread is SO flavorful! This easy bread comes together in a few simple steps and doesn't require a mixer.
Course bread
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 14 hours
Total Time 14 hours 50 minutes
Servings 18 servings
Calories 191kcal


  • Baking Sheet


  • 2 cups warm water 110-120F, (480mL)
  • teaspoons active dry yeast (1 packet)
  • 1 tablespoon honey
  • 5 cups all-purpose flour (600g)
  • 1 tablespoon salt
  • 8 to 10 tablespoons extra virgin olive oil divided
  • flakey sea salt
  • chopped fresh rosemary or thyme


  • In a large mixing bowl, whisk together water, yeast, and honey. Let stand until very foamy, about 5 minutes.
  • To the bowl, add flour and salt. Stir together with a spatula until all of the flour is moistened and a very sticky dough forms.
  • Coat another large bowl with 4 tablespoons olive oil. Add the dough to the bowl and gently turn it a couple of times to coat in oil. Cover and chill for 12 to 18 hours. Alternatively, rise at room temperature until doubled in size, about 2 hours. (A long fridge rise will result in a more flavorful bread, but both will be delicious!)
  • Once risen, lightly oil your hands. Tuck your fingers under the dough on one side and fold the dough up and over itself. Turn the bowl a quarter-turn, and repeat. Turn and fold 2 more times for a total of 4 folds.
  • Brush two 13x9-inch baking pans each with 1 tablespoon olive oil or an 18x13-inch rimmed baking sheet with 2 tablespoons olive oil. Transfer dough to the baking pans, dividing it in half if using 2 pans. Gently stretch the dough to the edges of the pans by tucking your fingers under the dough and gently lifting up and pulling it. (The dough may spring back and not totally touch the edges.)
  • Let the dough rise again until puffed and bubbly, 1 to 2 hours, stretching the dough every 30 minutes until it fills the pan.
  • Preheat the oven to 450F after about 1 hour into the second rise.
  • Drizzle the risen focaccia with the remaining 2 tablespoons of olive oil. Gently spread the oil to coat the top of the dough with your fingers. Stretch and push the dough to touch the edges if it hasn’t filled the pan during the last rise. Press your fingertips into the dough creating dimples all over. (You can be aggressive!)
  • Sprinkle with flaked salt and herbs, if desired.
  • Bake for 20 to 25 minutes until the top and sides or golden brown. You can drizzle the bread right out of the oven with a few more tablespoons of oil if desired. Cool in the pan for 5 to 10 minutes, then carefully transfer the loaf to a wire rack. Serve warm or cool completely on the rack. Store leftovers in an airtight container or tightly wrap and freeze for up to 2 months. Toast leftovers before serving again.



  • Always double-check that the yeast has not expired. If your bread does not rise, then expired yeast is most likely the culprit.
  • When dimpling the focaccia dough, make sure only to use your fingertips and not your palm. No need to press your fingers through the dough to the bottom as you’ll risk tearing the dough.
  • Some topping ideas you can add to focaccia are tomatoes, garlic cloves, olives, sliced onions, or whatever fresh or dried herbs you have on hand. You can use herb-infused olive oil as well.
  • If you only have instant yeast, you can substitute it with no change to the steps.
  • If you are using yeast from a container, be sure to store the additional yeast in an airtight container in the fridge, so it doesn’t go stale.
  • Feel free to swap the honey for sugar if you’d like the bread to be vegan.
  • Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If you are doing a quick rise instead of the overnight rise, the ideal temperature for the dough is 75 to 78F.


Calories: 191kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 778mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg