Quick Focaccia Recipe: If you’ve ever dreamed of baking soft, golden, and delightfully chewy focaccia bread without spending hours in the kitchen, this is your go-to recipe. Whether you’re an absolute beginner or a seasoned home cook, this quick focaccia recipe walks you through each step, making it easy and foolproof.
Why Focaccia is the Perfect Homemade Bread
Focaccia is one of the most beginner-friendly breads you can make at home. Why? It doesn’t require complicated shaping, kneading, or fancy equipment. It’s rustic, forgiving, and always a crowd-pleaser. The best part? You can top it with almost anything—from rosemary and garlic to cherry tomatoes and olives. It’s the perfect base for sandwiches, a side to soups and pastas, or just something to tear and share around the table.
What Makes This Focaccia Recipe Quick and Easy?
Traditional focaccia recipes often call for long fermentation or overnight proofing. Not this one. This quick focaccia recipe is designed to get you from mixing to baking in under 2 hours, all without compromising on that signature airy texture and golden, crispy crust. We’ve streamlined the process, used warm water to help the yeast activate faster, and added a generous drizzle of olive oil for flavor and a luxurious texture.
List of Ingredients You’ll Need
Essential Ingredients
Here’s what you’ll need to make the most delicious, bakery-style focaccia right from your kitchen:
- 3 ½ cups (440g) all-purpose flour – You can also use bread flour for extra chewiness.
- 1 ½ tsp salt – Enhances flavor.
- 2 tsp sugar – Helps feed the yeast and gives a light sweetness.
- 1 packet (2 ¼ tsp) instant yeast – Makes the dough rise quickly.
- 1 ⅓ cups (320ml) warm water – Helps activate the yeast.
- ¼ cup (60ml) extra virgin olive oil – Adds rich flavor and helps with the crust.
Optional Toppings and Variations
- Fresh rosemary – Classic choice, pairs perfectly with olive oil.
- Cherry tomatoes – Adds sweet bursts of flavor.
- Sliced red onions – For a tangy crunch.
- Flaky sea salt – Enhances texture and taste.
- Black olives or green olives – Briny goodness.
- Garlic cloves (thinly sliced) – A must for garlic lovers.
- Grated parmesan or pecorino – For a savory twist.
Kitchen Tools You’ll Need
You won’t need any special tools for this recipe. Here’s what helps:
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- 9×13 baking pan (metal or glass)
- Clean kitchen towel or plastic wrap
- Your hands (for dimpling the dough)
- Oven preheated to 425°F (220°C)
Step-by-Step Guide to Make Focaccia
Let’s break it down so you know exactly what to do. Each step brings you closer to that golden, pillowy perfection.
Step 1: Prepare the Dough
In a bowl, mix warm water, yeast, and a little sugar. Let foam, then add flour, salt, and olive oil. Stir until a sticky dough forms.
Step 2: First Rise (Proofing)
Cover the bowl and let the dough rise in a warm place for 1–1½ hours, or until doubled. This develops flavor and structure.
Step 3: Prepare the Pan
Generously oil a baking pan with olive oil. This prevents sticking and gives focaccia its signature crisp bottom.
Step 4: Shape and Dimple the Dough
Transfer dough to the pan. Gently stretch it to fit, then use oiled fingers to press deep dimples across the surface.
Step 5: Second Rise
Cover lightly and let rise for 30–45 minutes until puffy. The dough should look airy and relaxed.
Step 6: Add Toppings and Olive Oil
Drizzle generously with olive oil. Sprinkle with salt, rosemary, garlic, or olives, pressing toppings lightly into the dough.
Step 7: Bake to Golden Perfection
Bake at 425°F (220°C) for 20–25 minutes until golden brown. Cool slightly before slicing and serving.
Pro Tips for the Perfect Focaccia
- Use good olive oil – Since it’s a key flavor, quality really matters here.
- Let it rise enough – Skipping or rushing the rises leads to a dense focaccia.
- Don’t skip the dimples – Those iconic finger marks create texture and hold the oil/toppings.
- Room temperature matters – Cold environments slow yeast activity; try to rise your dough in a warm spot.
- Oven temperature – Make sure your oven is fully preheated before baking.
- Extra crisp? – For a crunchier bottom, you can preheat your baking pan before placing the dough in it.
Serving Suggestions
There are countless ways to enjoy focaccia. Here are a few of our favorites:
- As a sandwich base – Slice it horizontally and stuff it with fresh mozzarella, tomatoes, and basil.
- Soup’s best friend – Perfect with tomato soup, minestrone, or creamy mushroom.
- Snack or appetizer – Cut into small squares and serve with an herby olive oil dip.
- Charcuterie companion – Goes wonderfully with cheese boards, cured meats, and olives.
Want a light meal? Pair your fresh focaccia with a simple arugula salad dressed in lemon vinaigrette and topped with shaved parmesan. It’s heaven.
How to Store Leftover Focaccia
Leftover focaccia (if you’re lucky to have any!) stores beautifully:
- Room temperature: Wrap in foil or place in an airtight container. It’ll stay fresh for up to 2 days.
- Refrigerator: Not recommended, as it dries out the bread.
- Freezer: Wrap in plastic wrap, then foil, and freeze for up to 1 month. To reheat, just pop it in the oven at 350°F (175°C) until warmed through.
How to Reheat Focaccia Bread
Nothing beats warm focaccia. Here’s how to reheat it without turning it rubbery:
- Oven method: Wrap in foil and heat at 350°F (175°C) for 10–12 minutes.
- Toaster oven: Great for crisping the edges while keeping the inside soft.
- Skillet method: Place slices in a dry pan over medium heat for 2–3 minutes per side.
Avoid the microwave—it makes focaccia chewy and soggy.
Variations of Focaccia You Can Try
Want to experiment? Focaccia is the perfect canvas for creativity. Here are some delicious variations:
- Focaccia al Rosmarino – The classic: just rosemary, olive oil, and salt.
- Tomato Basil Focaccia – Topped with cherry tomatoes, basil, and mozzarella.
- Caramelized Onion and Goat Cheese – Sweet, creamy, and savory all in one bite.
- Garlic and Herb Focaccia – Add thyme, oregano, and minced garlic for bold flavor.
- Sweet Focaccia – Try with figs, honey, and walnuts for a dessert-style twist.
Mix and match toppings to suit the season, your mood, or what’s in your pantry.
Common Mistakes to Avoid
Even with a simple recipe, a few missteps can affect your outcome:
- Too much flour – Leads to dense bread. Stick to the measurements and avoid overmixing.
- Cold water – It won’t activate the yeast properly. Use warm water, around 110°F (43°C).
- Overbaking – Watch it closely after 20 minutes. Every oven is different.
- Underproofing – Don’t rush the rises. Flat focaccia = sad focaccia.
- Not enough oil – The crust and flavor really depend on a good amount of olive oil.
Nutritional Information (Per Slice)
Based on 12 servings from one 9×13 pan:
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180–200 kcal |
| Carbs | 28g |
| Protein | 4g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 220mg |
Keep in mind—this varies depending on your toppings and exact measurements.
Why This Quick Focaccia Recipe Works
This recipe balances ease and authenticity. It cuts down rising time without sacrificing texture or flavor. The dough is forgiving, the instructions are simple, and the ingredients are basic but powerful. It’s the kind of recipe you can memorize, tweak, and make over and over again. Best of all—it brings the flavor and comfort of an Italian bakery right into your home, without needing a full day’s effort.
FAQs about Quick Focaccia Recipe
1. How long does focaccia last?
Focaccia lasts 1–2 days at room temperature. Wrap it well or store it in an airtight container to keep it fresh. You can also freeze it for longer storage.
2. Can I freeze focaccia?
Absolutely! Wrap it tightly in plastic wrap and then foil. It’ll stay good in the freezer for up to a month. Reheat in the oven for best results.
3. Why is my focaccia dough too sticky?
Sticky dough is normal—it’s meant to be wet. If it’s unmanageable, lightly oil your hands or add a tiny bit of flour (but don’t overdo it).
4. Can I use whole wheat flour instead?
Yes, but start by substituting only half of the all-purpose flour with whole wheat. It adds a nutty flavor but makes the dough denser.
5. What’s the best olive oil to use?
Go for a good-quality extra virgin olive oil. The flavor really comes through, especially in the crust and toppings.
Conclusion
Making homemade focaccia doesn’t have to be intimidating or time-consuming. This quick focaccia recipe is the ultimate go-to for beginners and seasoned bakers alike. It’s simple, delicious, and endlessly adaptable. Whether you’re preparing it for a family dinner, a cozy lunch, or just because—this bread never disappoints.
So grab your flour, olive oil, and toppings of choice, and get baking. Your kitchen is about to smell amazing!
