Looking for a delicious and easy-to-follow focaccia bread recipe? Look no further! This 5-ingredient recipe is amazing and so simple to make. Focaccia is a type of Italian flatbread that is popular in many regions of the country. It can be topped with different herbs and spices or used as a base for sandwiches and pizzas. Give this delicious focaccia bread recipe a try today!
Why this easy focaccia bread recipe is the best!
You all know I have been on a HUGE kick in making homemade bread. So far, I have been able to put together a few recipes for you all, including this 5-ingredient focaccia bread recipe that is to die for!
I have been making focaccia for years, and it has always been a family favorite!
There are many reasons why focaccia bread is so delicious. For starters, the dough is made with only five simple ingredients – flour, yeast, water, salt, and olive oil. This makes it a very easy bread to make.
Best of all, the flavor is ON POINT. The bread is slightly salty with a hint of olive oil, and the texture is soft and fluffy. It’s the perfect base for all your favorite toppings or delicious on its own.
Follow along to learn how to make this fluffy focaccia bread. If you do better with video instructions, watch my TikTok down below!
Kitchen equipment needed:
- Large bowl
- Plastic wrap
- 10-12 inch cast iron
- Wire rack
Note: Check out the recipe card below for a full list of ingredients and instructions on how to make this Italian focaccia bread.
Baking tips:
- Don’t have a cast iron skillet? You can use a baking sheet lined with parchment paper.
- Add toppings. You can top your focaccia with anything you like! I like to add garlic, rosemary, cherry tomatoes, and olives. An Italian blend seasoning would also be great on top.
- Crispy or soft? If you want crispy focaccia, place the baking sheet on the lower rack of your oven. For a softer focaccia, put it on the middle rack.
- Store for later! This focaccia bread can be stored at room temperature in an airtight container for up to 3 days or in the freezer for up to 2 months.
- Serve as a sandwich or pizza. This focaccia recipe is super versatile. Whenever I have leftover bread, I like to use it as a base for pizza and top it off with soppressata and honey. So yum! You can also use it as sandwich bread for a buttery grilled cheese to dip into butter-roasted tomato soup!
I hope you enjoy this homemade focaccia bread! If you love this recipe and want to learn how to make other fun recipes, follow me on TikTok and save some of my cooking videos.
Check out these other baked recipes!
Ingredients
Dough
- 500 g all purpose flour, you can also do 400g all purpose and 100g whole wheat if you want a nuttier taste!
- 5 g instant yeast, I like SAF brand
- 14 g kosher salt
- 30 g olive oil, plus more for the pan and the top of the focaccia
- 400 g room temperature water
Salt Water Brine
- 100 g warm water
- 5 g kosher salt
Instructions
- In a large bowl, add flour, yeast, salt, olive oil, and water. Mix until thoroughly combined. Scrape down the sides of the bowl.
- Cover with plastic wrap and let rest at room temperature for 1 hour.
- Uncover and fold dough (see video).
- Cover and let rest again for 1 more hour.
- Fold dough again (see video).
- Cover and place dough in the fridge. Refrigerate for at least 12 hours, up to 3 days.
- On the day you are ready to bake, remove dough from the fridge.
- Spray a clean surface with water and transfer dough to the damp surface.
- Using damp hands, shape the dough into a tight ball (see video).
- Transfer dough to a heavily olive oiled 10-12 inch cast iron. Drizzle the top of the focaccia with a touch of olive oil. *
- Cover dough with plastic wrap and let rest at room temperature for 1 hour.
- Once 1 hour is up, preheat oven to 500ºF. (you will continue to let the dough rest as the oven preheats.)
- While oven preheats, mix salt into water to make the brine.
- When the oven is hot, dip fingers into salt water and dimple the dough all over, while pressing the dough out to fill the pan (see video).
- Splash a touch of the salt water over the top of the bread. (you will not use all the water! you just want to splash 1-2 tsp over the dough. There will be a lot of the brine leftover, you can just discard it)
- Drizzle the top of the focaccia all over with more olive oil.
- Bake for 20-25 minutes until golden. Rotate the pan as necessary to promote even browning.
- Once baked, let the focaccia cool for 5 minutes in the pan.
- Carefully remove focaccia to a wire rack to finish cooling. Cooling on a wire rack helps preserve the crunchy bottom crust.
- Serve warm 🙂
