Homemade Focaccia (Two Easy Ways: Same-Day or Two-Night Fermentation)
There’s nothing like homemade focaccia — soft and fluffy with a golden crust and those signature dimples that hold pockets of olive oil and herbs.
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In this post, you’ll learn two simple methods:
- Same-Day Thick-Crust Focaccia – perfect when you want bread today
- Two-Night Fermented Thin-Crust Focaccia – for a chewier, flavorful Italian-style version
Whether you’re a beginner or an experienced baker, you’ll find step-by-step guidance, expert tips, and ideas for toppings and serving.
Why You’ll Love This Focaccia
- Delicious for sandwiches, dipping in olive oil, or enjoying on its own
- Soft, airy crumb with a golden, crisp top
- Customizable with herbs, garlic, olives, or cheese
- Minimal ingredients, simple steps — perfect for beginners
Ingredients
These ingredients work for both versions; the difference is in the flour and proofing time.
- Flour:
- For same-day focaccia: Bread flour or all-purpose flour
- For fermented focaccia: A mix of 00 flour and bread flour for a softer, chewier texture
- 2 ¼ teaspoons (7 g) dry yeast
- 1 ½ cups (350 g) lukewarm water (tepid, not hot)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 teaspoon fine sea salt (adjust to taste)
- Optional: Semolina for dusting the pan, fresh herbs, olives, or cheese for toppings
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine lukewarm water and yeast. Let it sit for 5–10 minutes until foamy.
Tip: If your yeast doesn’t foam, it may be expired or the water wasn’t the right temperature.
2. Mix the Dough
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir with a spatula or wooden spoon until a soft, sticky dough forms.
3. Choose Your Method
Option 1: Same-Day Thick-Crust Focaccia
- Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise for 1–2 hours until doubled in size.
- Prepare the pan: Coat a skillet or baking tray generously with olive oil. Gently transfer the dough, letting it spread naturally.
- Second rise: Let it rest for 20–30 minutes while the oven preheats to 425°F (220°C).
- Dimple and drizzle: Press your fingertips gently into the dough to create dimples. Drizzle with olive oil and sprinkle on toppings.
- Bake: Bake for 25–30 minutes until golden brown and crisp on the edges. Cool for at least 10 minutes before slicing.
Option 2: Two-Night Fermented Thin-Crust Focaccia
- Cold fermentation: Drizzle a little olive oil over the mixed dough, cover tightly, and refrigerate for 36–48 hours.
- Bring to room temperature: Remove the dough from the fridge and let it sit, still covered, for 2–3 hours until puffy and bubbly.
- Prepare the pan: Line a 9×13-inch tray with parchment paper. Sprinkle with semolina and drizzle with olive oil. Carefully tip the dough into the tray without stretching it.
- Final rise: Let it rest 30–45 minutes, uncovered, while the oven preheats to 450°F (230°C).
- Dimple and drizzle: Gently dimple the surface, drizzle with olive oil, and add toppings.
- Bake: Bake for 20–25 minutes until golden with crisp edges. Cool for at least 10 minutes before slicing.
Expert Tips
- Brush with olive oil after baking for extra shine and flavor.
- Handle the dough gently to keep the airy texture.
- Dimple generously — those pockets hold the olive oil and toppings.
Topping Variations
- Herb Focaccia: Rosemary, thyme, or oregano
- Garlic Focaccia: Press thin slices of garlic into the dough before baking
- Cheesy Focaccia: Sprinkle with parmesan, mozzarella, or feta
- Olive Focaccia: Add sliced pitted olives for a Mediterranean twist
Storage & Freezing
- Room temperature: Store in an airtight container for 2–3 days.
- Freezing: Wrap tightly in foil or plastic wrap and freeze for up to 1 month. Reheat in the oven for best texture.
FAQs
Can I make it gluten-free?
Yes! Use a quality gluten-free bread flour blend and slightly reduce the water if the dough feels too wet.
How do I know when it’s ready to bake?
The dough should look puffy and airy, and a gentle press with your finger should leave an indent that slowly springs back.
Can I use a different pan?
Yes! A round cast-iron skillet, sheet pan, or even a Pyrex dish works well.
Serving Ideas
- Serve warm with olive oil and balsamic vinegar for dipping
- Slice for sandwiches with grilled vegetables, cheese, or cold cuts
- Pair with hearty soups or salads for a simple meal
More Recipes to Try
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Easy Focaccia Recipe – Thin Crust, Soft & Fluffy
This artisan-style focaccia uses a slow, cold fermentation to develop incredible flavor and texture. After resting in the fridge for up to 48 hours, the dough bakes into a golden, crisp-edged bread with a tender, chewy center. Perfect for dipping, sandwiches, or enjoying warm with olive oil.
Servings :4 people
Ingredients
Slow-Fermented Focaccia (48-Hour Dough)
- 2 cups (300)grams 00 flour
- 1 ½ cups (200g) (200g) bread flour
- 2 ¼ teaspoons (7g) active dry yeast
- 1 ½ cups (350g) lukewarm water (tepid, not hot)
- 1 teaspoon sea salt (optional, adjust to taste)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- Semolina, for the pan (optional, for a crisp base)
- Flaky salt and toppings (fresh rosemary, cherry tomatoes, olives, etc.)
Instructions
- Activate the yeast (optional but recommended for reliability): In a small bowl, whisk the yeast into the lukewarm water. Let it sit for 5–10 minutes until foamy.Tip: If your yeast doesn’t foam, it may be expired, or the water was too hot or cold.
- Mix the dough: In a large mixing bowl, combine the 00 flour, bread flour, and salt. Add the activated yeast mixture and olive oil. Mix with a spatula or wooden spoon until a very soft, sticky dough forms.
- First rest — cold fermentation:Drizzle a little olive oil over the dough to prevent drying out. Cover the bowl tightly with plastic wrap or a lid and refrigerate for 36–48 hours. This slow fermentation develops deep flavor and an airy, open crumb.
- Bring to room temperature: Remove the dough from the fridge and let it sit, still covered, for 2–3 hours until puffy and bubbly.
- Prepare the pan: Line a 9×13-inch baking tray with parchment paper. Sprinkle the base generously with semolina and drizzle with olive oil. Gently tip the dough onto the tray — don’t pull or stretch it. Let it naturally spread, nudging it lightly with oiled hands if needed.
- Final rise: Let the dough rest in the tray, uncovered, for 30–45 minutes while you preheat your oven to 450°F (230°C). It should puff up slightly during this time.
- Dimple and drizzle: Drizzle the top with olive oil, then press your fingertips into the dough to create deep dimples. Top with flaky salt, rosemary, or any desired toppings.
- Bake: Bake for 25–30 minutes until golden brown on top and the edges are crisp.
- Cool and serve: Cool on a rack for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
Tips for Success
- Always use lukewarm water — too hot will kill the yeast, too cold will slow it down.
- Don’t over-handle the dough; keeping the air bubbles intact creates the light, airy texture.
- The longer the fermentation, the more flavorful your focaccia will be.
- The dough will be very soft and sticky — this is what gives you the airy, bubbly texture. Avoid adding extra flour.
- Handle the dough gently: when pressing in dimples with your fingers, don’t press all the way through to the tray — this dough is thin, so just press lightly.
- To prevent toppings from burning, use a pastry brush to lightly coat rosemary or other herbs with olive oil.
- For maximum flavor, allow the dough to ferment for the full 48 hours in the fridge.
- Leftovers keep well in an airtight container for up to 2 days and toast beautifully.
Nutrition
Serving: 1servingCalories: 67kcalCarbohydrates: 1gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 582mgPotassium: 6mgFiber: 0.2gSugar: 0.003gVitamin A: 0.01IUVitamin C: 0.003mgCalcium: 1mgIron: 0.1mg
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