Light and airy homemade focaccia topped with sea salt and olive oil. An easy bread recipe you can make at home.
Focaccia
Focaccia is officially my new obsession. Not only is it incredibly delicious, but it’s also so fun to make and the best part? It’s a no-knead bread recipe. I’ll be honest, I’m not the biggest fan of kneading, so a low-effort bread like this instantly became my favourite.
One of the things I love most about homemade focaccia is how versatile it is. You can flavour focaccia in so many ways, from classic savoury toppings to creative sweet focaccia variations. For this recipe, I kept things simple and savoury, topping it with just sea salt and olive oil but below I’ve shared plenty of ideas if you’d like to switch things up.
Focaccia makes a delicious snack, works perfectly as part of a lunch, and is amazing for dipping into soup. You can turn it into garlic bread, serve it alongside meals, or use it to create a loaded focaccia sandwich. However you enjoy it, this easy focaccia recipe is one you’ll come back to again and again.
Bread Dough Ingredients
- Warm Water– Warm water is essential for activating the yeast, which helps the dough rise and become airy. The water should be warm but still comfortable to touch, water that’s too hot can kill the yeast, while cold water won’t activate it properly.
- Yeast- Yeast is the leavening agent in focaccia. It ferments the dough, creating air bubbles that give focaccia its signature light, fluffy texture. I use dried active yeast, but other yeast types work well too.
- Golden Syrup (or Honey / Maple Syrup)- A small amount of sugar helps feed the yeast, encouraging fermentation and rise. Golden syrup also adds subtle flavour and helps create a softer crumb. Honey or maple syrup can be used as substitutes.
- Strong White Bread Flour- Bread flour has a higher protein content, which develops gluten and gives focaccia structure while still keeping it light and airy. This is key for achieving focaccia’s soft interior and chewy bite.
- Icing Sugar- Icing sugar might sound unusual in bread, but it doesn’t make the focaccia sweet. Instead, it helps create a tender, soft crumb and improves the overall texture of the bread.
- Salt- Salt enhances flavour and strengthens gluten structure, helping the focaccia hold its shape. It’s added away from the yeast at first to prevent it from slowing yeast activity.
- Olive Oil- Olive oil is crucial for focaccia. It adds richness, keeps the crumb soft, and helps create that crispy, golden crust. It also gives focaccia its signature flavour.
- Flaky Sea Salt (for Topping)- Flaky sea salt adds texture and bursts of flavour on the surface of the bread. It enhances the olive oil and gives focaccia its classic finish.
Savoury Focaccia
Focaccia is incredibly versatile, you can flavour it any way you like! Here are some of my favourite focaccia topping ideas:
- Rosemary and Sea Salt- The classic focaccia flavour. Use fresh rosemary leaves and flaky sea salt sprinkled over a generous drizzle of olive oil for a fragrant, crispy finish.
- Tomato and Oregano/Basil– Halved cherry tomatoes release their sweet juices into the bread, while fresh or dried oregano or basil adds aroma. Drizzle with olive oil for a bright, tangy, and slightly sweet focaccia.
- Kalamata Olives– Pitted kalamata olives give a salty, briny flavour that contrasts beautifully with the soft, airy interior. Combine with rosemary or oregano for extra depth.
- Garlic– Use confit garlic or very finely sliced garlic to avoid burning. This adds a sweet, mellow garlic flavour that pairs perfectly with olive oil.
- Onion– Slow-cooked or caramelized onions are a popular choice. They add natural sweetness and depth without making the dough too wet.
Other ideas include sun-dried tomatoes, roasted peppers, grated cheese, or fresh herbs. Experiment to find your favourite focaccia combination!
Dimpling
Start by adding the flour and icing sugar to a large mixing bowl. Add the yeast to one side of the bowl and the fine salt to the opposite side, then gently mix everything together. Keeping the salt and yeast separate at first helps prevent the salt from damaging the yeast.
Next, make a well in the centre of the dry ingredients and pour in the oil, golden syrup, and water. This method helps the liquids incorporate evenly and ensures a well-hydrated dough.
Mix until you have a wet, sticky dough, then drizzle in some olive oil and cover. Let the dough rest in a warm spot for 30 minutes.
After the first rest, it’s time to do the stretch and folds. Folding helps develop structure in the dough without kneading. To fold, turn the bowl 90º, lift and fold the dough over itself, then repeat three more times for a total of four folds. The dough should be sticky, wet your hands slightly to prevent sticking.
Let the dough rest for another 30 minutes, then repeat a second set of folds. After another 30-minute rest, do a third set of folds. By now, the dough should be airy, bubbly, and growing in size. These three rounds of resting and folding create a light, airy focaccia with the characteristic soft, fluffy interior and crispy exterior.
For visual learners, there are plenty of tutorials on TikTok and Instagram demonstrating focaccia folding techniques.
After the final stretch and fold, leave the dough to prove for 1 hour until noticeably puffy. Lightly oil a shallow rectangular baking tin, then tip the dough into the tin and gently stretch it out to fill the corners.
Cover the dough with a clean tea towel and leave it to prove at room temperature for another hour, allowing it to rise further.
While the dough is proving, preheat your oven to 220°C (Gas Mark 7).
Once risen, press your fingers firmly into the dough to create deep focaccia dimples, this is my favourite part! The dimples help trap olive oil and create focaccia’s signature texture.
Bake for 18–22 minutes, or until the focaccia is golden, crisp on top, and beautifully risen.
Why You’ll Love This Focaccia Recipe
- No kneading required.
- Light, airy texture with a soft interior.
- Crispy, golden top with olive oil and sea salt.
- Beginner-friendly and easy to follow.
- Perfect base for endless focaccia toppings.
- Perfect for lunchboxes, sandwiches and dipping in soup!
Tips & Tricks
- Use lukewarm water to activate yeast.
- Keep the dough wet and sticky, that’s key.
- Don’t skip the folds; they replace kneading.
- Use plenty of olive oil for flavour and texture.
- Dimple deeply before baking.
- Avoid overbaking to keep focaccia soft inside.
- Add flavour directly to the dough– You can easily customise this focaccia by adding flavours straight into the dough, especially dried ingredients. Try adding 1 teaspoon of garlic powder and 1 teaspoon of onion powder for a delicious savoury base, then finish with cheese on top before baking! Trust me, it’s amazing.
- Best enjoyed fresh, but stores well– This focaccia is at its absolute best on the day it’s baked, when the crumb is light and airy and the crust is perfectly crisp. That said, it keeps well for 3+ days when stored in an airtight container at room temperature.
- Freezer-friendly bread– Focaccia freezes beautifully for 3+ months. Allow it to cool completely, then wrap well or store in an airtight container. Reheat in the oven to bring it back to life.
Frequently Asked Questions
Can I make focaccia ahead of time?
Yes! Focaccia is best fresh, but you can bake it ahead and reheat gently in the oven.
Can I refrigerate focaccia dough overnight?
Yes, after the first proof, cover and refrigerate overnight. Bring to room temperature before baking.
Why is my focaccia flat?
This can happen if the yeast wasn’t active or the dough didn’t proof long enough.
Can I freeze focaccia?
Absolutely. Freeze once cooled and reheat in the oven until warm.
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This no-knead focaccia bread is light, airy, and incredibly easy to make at home. Whether you enjoy it plain, topped with herbs, or turned into sandwiches, it’s a recipe you’ll come back to again and again.
If you try this recipe, let me know how it turns out, I’d love to see your focaccia creations!
Loved this bread recipe? Don’t forget to leave a comment and star rating below! Share your focaccia creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!
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Homemade Focaccia
Ingredients
- 500g Strong White Bread Flour
- 400ml Warm Water
- 20ml Olive Oil
- 6g Dried Active Yeast
- 5g Golden Syrup Or Honey
- 10g Fine Sea Salt
- 2 Tbsp Icing Sugar
- Flaky Salt To Finish
Instructions
- In a large bowl, add the flour and icing sugar. Place the yeast on one side of the bowl and the salt on the opposite side before mixing, this helps prevent the salt from damaging the yeast.
- Make a well in the centre and add the wet ingredients. Mix with a spatula until you have a wet, sticky dough.
- Drizzle the dough with olive oil, cover, and leave in a warm place for 15 minutes. Perform the first set of stretch and folds: turn the bowl 90°, lift and fold the dough over itself, and repeat four times. Wet your hands to prevent sticking. Repeat this process three times in total, resting the dough for 30 minutes between each set. The dough will become bubbly and airy.
- After the final fold, leave the dough to prove for 1 hour until risen and puffy.
- Lightly oil a shallow rectangular tin (25cm by 35cm) and gently tip the dough in, stretching it into the corners. Cover with a tea towel and leave to prove at room temperature for another hour.
- Preheat the oven to 220°C (Gas Mark 7). Press your fingers firmly into the dough to create deep focaccia dimples, this helps trap olive oil and creates the classic focaccia texture. Drizzle generously with olive oil, sprinkle with sea salt, and bake for 18–22 minutes, or until golden and crisp.