Basic focaccia bread

Focaccia makes great sandwich bread especially when its fresh out of the oven. It’s the perfect vessel for almost any topping which also makes it a great pizza dough. It’s one of the easier breads I’ve made. I’m not extremely experienced with baking but I had a very easy time making focaccia the first time. I recommend using a food scale and a thermometer to temp the water. Let’s check out the recipe.

This post may contain links that I earn a small commission from, please read my disclosure policy.


315g bread flour
315g all purpose flour
7g active dry yeast
7g granulated sugar
2.5 cups warm water (114 degrees)
pinch of salt
few glugs of extra virgin olive oil
Parmesan cheese for topping
Flaky salt for topping


  1. Start by dissolving the yeast and sugar in the warm water, let it sit for about 10 minutes until it becomes foamy
  2. In a separate bowl combine the ap flour, bread flour, and pinch of salt. Whisk to combine.
  3. Add the yeast mixture to the flour, combine the ingredients with a rubber spatula to form a shaggy dough. Pour a few glugs of olive oil around the perimeter of the dough. Lift up the sides with the spatula to let the oil run under the dough. You should be able to slide the dough around in the bowl once the olive oil is underneath it.
  4. Cover the bowl with a layer of plastic wrap followed by a kitchen towel. Let the dough proof for about 2.5 hours minimum or overnight for best results, it should double in size.
  5. Once the 2.5 hours is up, use a stick of butter like a marker to coat the entire baking sheet followed by a layer of non stick spray.
  6. Transfer the dough to the baking sheet. Press and pull gently to stretch the dough to cover the entire sheet. Cover the dough once again but with a rimmed baking sheet then wrap in plastic wrap to prevent from entering through any openings. Let proof for another 1.5 hours.
  7. Pre heat the oven to 450 degrees
  8. Once the dough is ready, top with flaky salt, more olive oil, and grated parmesan cheese
  9. Bake for 20-25 minutes or until the top is golden brown
  10. Let cool slightly then transfer to a wire rack to keep the bottom of the bread crispy
  11. Cut and serve when bread is warm, store in a sealed container once bread reaches room temp for up to two days.

Leave a Reply