This recipe guarantees a fluffy on the inside, crispy on the outside focaccia. Focaccia is a simple and delicious bread recipe that makes a tasty side or appetizer to many entrees.

WHY I MADE THIS EASY FLUFFY FOCACCIA RECIPE

I think we can all agree that focaccia is the best! I’ve made this easy, fluffy focaccia recipe at least a dozen times, and I can’t wait to make it again! I bet you’ll have a hard time making this homemade focaccia only one time, too.

This recipe guarantees a fluffy on the inside, crispy on the outside focaccia. Focaccia is a simple and delicious bread recipe that makes a tasty side or appetizer to many entrees. This homemade focaccia tastes AMAZING when you brush the top with butter and sprinkle Herbes de Provence finishing salt on top. YUM!

The full recipe for this easy focaccia recipe is below, but here are some tips on how to make sure your focaccia turns out amazing.

MY EASY FOCACCIA RECIPE

The full directions for this homemade focaccia recipe is below, however, here is the gist of it:

1. Mix the yeast, honey (or sugar), and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
2. Add the flour and salt, and mix with a large spoon or spatula until a shaggy dough forms. The dough may still seem wet, but it should still hold together.
3. Drizzle some of the olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.
4. The next day, drizzle more olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
5. Grease a large baking pan with olive oil, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours. The dough will slowly spread to fit the pan, and double in size. That’s when you know it’s almost ready to bake!
6. Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
7. Bake in a 450 F oven for about 25 minutes, until the focaccia is golden brown.
8. Brush the hot focaccia with melted butter and sprinkle with finishing salt.

FLUFFY FOCACCIA RECIPE KEY INGREDIENTS

• active dry yeast
• honey
• bread flour, or all-purpose flour
• sea salt
• extra-virgin olive oil
• butter

HOW LONG DOES THIS RECIPE TAKE TO MAKE?

Plan out two days to make this focaccia. The reason why is because you will want to let the dough rise in the refrigerator overnight for at least 8 hours. And then, once you take it out of the fridge the dough will need to rise for another two hours on the counter at room temperature.

It’s very much worth the wait though! If you absolutely cannot wait, though, then just rest the focaccia dough on the counter at room temperature for about 4 hours, rather than resting it in the fridge overnight.

HOW TO STORE THIS FLUFFY FOCACCIA?

Focaccia tastes best the day they’re made. I recommend serving it the same day that you bake them. You don’t want to refrigerate the baked bread because they’ll dry out and get hard in the fridge.

For long term storage, you can freeze the (unbuttered) muffins for a few months. Bake them in the oven at 375 for about 10-20 minutes to reheat.

MY FOCACCIA RECIPE FAQ

1. Which flour should I use for focaccia?

Regular all purpose flour is great for homemade focaccia! You could use bread flour, which has more protein, for a chewier bread texture. However, all purpose flour is truly perfect for this focaccia recipe.

2. What else can I put in focaccia?

There are so many possibilities for what you could put in your homemade focaccia! You could try rosemary, roasted corn, chopped olives, herbs, sun dried tomatoes, garlic… the possibilities are endless.

To be honest though, focaccia tastes amazing all on its own with just a sprinkle of olive oil and salt. Don’t go fancy if you don’t want to.

If you want to go fancy, though, check out my other delicious focaccia recipes here:

• BAKLAVA FOCACCIA
• ROASTED CORN AND SHALLOT FOCACCIA
• ROSEMARY GARLIC FOCACCIA MUFFINS
• CHEESY GARLIC FOCACCIA BREAD

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Easy Fluffy Focaccia

This recipe guarantees a fluffy on the inside, crispy on the outside focaccia. Focaccia is a simple and delicious bread recipe that makes a delicious side or appetizer to many entrees.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Bread, Side Dish

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 8 hours hours

Total Time: 8 hours hours 40 minutes minutes

Servings: 8 servings

Equipment

• Saf Instant Yeast
• Le Saunier De Camargue Fleur De Sel

Ingredients

• 1 ¼ tsp active dry yeast
• 1 tsp honey
• 1 ¼ c warm water
• 2 ½ c all-purpose flour
• 2 tsp sea salt
• ¼ c extra-virgin olive oil divided
• 2 tbsp butter melted
• 2 tbsp finishing salt like Le Saunier de Camargue Herbes De Provence Fleur de Sel

Instructions

Day one

• Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
• Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should still hold together.
• Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.

Day two

• The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
• Grease an 8×8 baking pan with olive oil, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours. The dough will slowly spread to fit the pan, and double in size.
• Meanwhile, preheat the oven to 450 F degrees.
• Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
• Bake the focaccia for about 25 minutes, until golden brown.
• Brush the hot focaccia with melted butter and sprinkle with the finishing salt.

Notes

Adapted from: Bon Appetit