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Homemade focaccia bread topped with olives and tomatoes on a baking tray

Homemade Focaccia Recipe

Crispy on the outside, soft and airy on the inside. Discover this homemade focaccia recipe at GastroCafer!
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Prep Time 25 minutes
Cook Time 30 minutes
Fermentation / Resting Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Servings: 6 Serving
Course: Bread Recipes
Cuisine: Italian Cuisine
Ingredients Method Notes

Ingredients
  

For the Dough
  • 320 ml Water (warm)
  • 11 g Active Dry Yeast
  • 1 tbsp Granulated Sugar
  • 6 tbsp Olive Oil
  • 540 g All-purpose Flour (sifted)
  • 1 tsp Salt
  • 1 Onion (medium, finely chopped)
For the Topping
  • Pitted Olives
  • Sliced Tomatoes
  • 2 tbsp Olive Oil
  • Salt
  • Fresh Rosemary (optional)
For Serving (Optional)
  • Balsamic Vinegar

Method
 

Activating the Yeast
  1. Combine the warm water, sugar, and yeast in a bowl. Stir gently and let the mixture sit for about 10 minutes.
  2. Once bubbles and foam appear on the surface, the yeast is active and ready to use.
Preparing the Dough
  1. Place the sifted flour in a large mixing bowl. Add the salt and finely chopped onion.
  2. Pour in the olive oil and gradually add the yeast mixture while stirring.
  3. When the dough begins to come together, transfer it to a lightly floured surface and knead for about 8-10 minutes.
  4. The dough should become smooth, elastic, and slightly soft.
First Fermentation
  1. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
  2. Let it rise at room temperature for approximately 1½ hours, until doubled in size.
Folding and Second Rest
  1. Drizzle 2 tablespoons of olive oil over the risen dough. Fold the dough toward the center from all sides about 8 times.
  2. Cover again and let it rest for another hour. This step helps develop the airy texture that focaccia is known for.
Shaping the Focaccia
  1. Generously grease a baking tray with olive oil. Transfer the dough to the tray and gently stretch it using your fingertips.
  2. Press your fingers into the surface to create the classic focaccia dimples. Drizzle additional olive oil over the top.
  3. Arrange the sliced tomatoes and pitted olives over the dough.
  4. If desired, add fresh rosemary and finish with a sprinkle of flaky sea salt.
Baking the Focaccia
  1. Bake in a preheated 220°C (425°F) oven for approximately 22-30 minutes.
  2. The focaccia is ready when the edges turn golden brown. Avoid waiting for the top to become dark brown, as this can dry out the bread.
Resting and Serving
  1. Allow the focaccia to cool on a wire rack for about 15 minutes before slicing.
  2. For extra flavor and softness, brush the surface lightly with olive oil while the bread is still warm.

Notes

  • A generous amount of olive oil helps create focaccia’s characteristic crust.
  • High-hydration dough is essential for achieving an airy crumb structure.