Easy Focaccia Bread Recipe (Same Day!)


Recipe Intro From lisathompson

Bake up some homemade goodness with this easy focaccia bread recipe. With just a bit of patience, you can enjoy fresh, fluffy focaccia in no time! No need to wait for the dough to rest overnight!

Recipe Description

I created this same-day focaccia recipe for craving freshly baked bread without the long wait or excess leftovers. Inspired by the baking principle of bien cuit, or "well cooked," the bread develops a deep flavor with a dark, caramelized crust. Using some sourdough techniques, the bread has a fluffy interior and a crackly crust, ideal for pairing with sauces, making sandwiches, or serving with hummus. Leftovers can be frozen, cubed, and toasted for delicious croutons.

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  • Easy Focaccia Bread Recipe Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Easy Focaccia Bread Recipe Ingredients

Everything you need to make easy focaccia bread.

  • Bread Flour

    Bread flour is often used in focaccia for its higher protein content, which helps create a chewy texture. If you don't have bread flour, you can use all-purpose flour as a substitute, but the texture may differ slightly.

  • Olive Oil

    Olive oil is a key ingredient in focaccia, adding flavor and moisture to the bread. If you don't have olive oil, you can use another type of oil, such as vegetable or canola oil, as a substitute. However, olive oil will give the bread its characteristic flavor.

  • Flaky Sea Salt

    Flaky sea salt is often sprinkled on top of focaccia before baking, adding flavor and crunch. If you don't have flaky sea salt, you can use coarse kosher salt as a substitute, but the texture and flavor may vary slightly.

Test Kitchen Notes

  • Flavor Variations

    Consider adding toppings like roasted garlic, fresh herbs, or olives for extra flavor.

  • Temperature Adjustment

    If your kitchen is cooler than 70°F, extend rising times slightly for proper fermentation.

  • Olive Oil Importance

    Use ample olive oil for flavor, texture, and a crispy crust.

  • Flour Experimentation

    Try different flours, like whole wheat or spelt, for unique flavors.

  • Refrigeration Option

    To enhance the flavor, refrigerate the dough for up to 48 hours before baking. Allow it to come to room temperature for an hour before proceeding.


What flour is best for focaccia?

Is focaccia healthier than regular bread?

Why is focaccia different from bread?

Is it better to bake focaccia in a glass or metal baking pan?

Are pizza dough and focaccia dough the same?

Prep time 4hrs
Cook time 40mins
Serves or Makes: 1-½ sheet tray

Recipe Card

For the Pre-Ferment


  • 1 1/4 teaspoons (5g) instant yeast
  • 3/4 cup (100g) bread flour
  • 1/2 cup (120g) lukewarm water
  • 2 tablespoons (40g) honey or granulated sugar

Main Dough


  • 4 cups (536g) bread flour or all-purpose flour
  • 1 3/4 cups (397g) lukewarm water
  • 1 teaspoon instant yeast
  • 1 tablespoon kosher salt
  • 3 tablespoons olive oil

Optional Dough Mix-Ins


  • 1/4 cup sesame seeds
  • 3 tablespoons chopped fresh herbs
  • 3 tablespoons whole fennel seeds
  • 2 heads roasted garlic

To Bake


  • 1/2 cup olive oil
  • Flaky sea salt

Optional Toppings


  • 2 cups pitted olives
  • 1 small sweet onion, peeled and thinly sliced
  • 2 cups small red seedless grapes
  • Sun-dried tomatoes

Prepare the Pre-Ferment and Hydrate Flour


  • Step 1

    Combine the flour and instant yeast for the pre-ferment in a medium bowl.

  • Step 2

    Add the water and honey, and stir until no patches of flour remain and the mixture forms a sticky paste.

Mix the Dough

  • Step 1

    Stir the water and flour for the main dough using an electric mixer fitted with the bread hook attachment on low speed until no patches of flour remain.

  • Step 2

    Cover the bowl with a wet paper towel or a clean, damp dish towel.

  • Step 3

    Set aside the pre-ferment and hydrated flour for two hours at room temperature. After two hours, the pre-ferment should have risen significantly and have a strong yeasty smell.

Mix Dough (Continued)

  • Step 1

    Add the pre-ferment and remaining yeast to the hydrated flour and stir on low speed until well combined, about 5 minutes.

  • Step 2

    Sprinkle the salt over the surface of the dough and add olive oil.

  • Step 3

    Stir on low speed until the olive oil starts to incorporate, then increase speed to medium and mix for 5 minutes.

  • Step 4

    Add any dough mix-ins, if used, and stir until combined.

  • Step 5

    Scrape down the sides of the bowl, then cover and let it rest for 30 minutes.

Perform the Folds

  • Step 1

    Perform one set of “folds” to maximize gluten production and strengthen the dough. On a countertop lightly dusted with flour, grab one side of the dough with a lightly wet hand, gently stretch it upwards, and fold it over to the opposite side.

  • Step 2

    Let the dough rest for 30 minutes, and then do another set of "folds”. Let it sit for another 30 minutes.

Second Rise

  • Step 1

    Line a 9”x13” baking sheet with aluminum foil and coat it with a layer of nonstick cooking spray.

  • Step 2

    Drizzle the foil with ¼ cup of olive oil and spread it to the edges of the pan.

  • Step 3

    Transfer the dough to the prepared pan and let it rise for 1 hour and 30 minutes until it has doubled in size and is fluffy and aerated.

To Bake

  • Step 1

    Arrange the oven rack to the bottom third of the oven and preheat to 425°F.

  • Step 2

    Drizzle the remaining ¼ cup olive oil over the dough and gently dimple the dough with your fingers (as if you are playing the piano), taking care not to pierce through to the bottom.

  • Step 3

    Sprinkle with flaky sea salt and top with any suggested toppings, if desired.

  • Step 4

    Bake for 35-40 minutes, rotating the pan as necessary for even browning. (If desired, you can tent with foil if it becomes darker than your preference.)

  • Step 5

    The focaccia should make a hollow sound when you tap on it and be a deep golden brown.

Cool and Serve

  • Step 1

    Carefully transfer the focaccia to a cooling rack and wait at least 20 minutes before slicing to set the crumb.

  • Step 2

    Focaccia is best the day it is baked but can be stored tightly in aluminum foil for 2-3 days at room temperature. Reheat leftovers in the oven for about 10 minutes. Focaccia can also be frozen in a zip-top bag or airtight container for two months.