Authentic Italian Focaccia Bread

I’ll never forget the first time I saw a real Italian baker dimple a tray of dough. It wasn't a delicate touch; it was a rhythmic, deep press of the fingers that looked like they were playing a silent piano.

Before that, my loaves were always a bit too much like thick pizza crust heavy, dry, and honestly, a bit boring. I was terrified of the sticky, wet mess that high hydration dough usually is, so I kept adding more flour. That was my first big mistake.

True Authentic Italian Focaccia Bread needs to feel almost like a liquid. When I finally surrendered to the stickiness and stopped trying to knead it like a standard sandwich loaf, everything changed. The kitchen filled with that incredible aroma of sizzling olive oil and toasted rosemary.

When I pulled that tray out of the oven and heard the "shatter" of the crust under my knife, I knew I’d finally cracked the code. Trust me, once you see those big, translucent bubbles forming under the surface, you’ll never go back to the store-bought stuff.

We've all been there staring at a recipe wondering if we can skip the long rise or use whatever flour is in the back of the pantry. I’ve tested those shortcuts so you don't have to. We're going to use a simple "brine" method today.

It sounds fancy, but it's just salty water that pools in the dimples to keep the bread moist while the outside fries in olive oil. It’s the difference between a dry piece of bread and a legendary Italian feast.

The Architecture of the Airy Bubble

Starch Gelatinization: High hydration allows the flour starches to fully absorb water, creating a flexible structure that expands massively under oven heat.

Carbon Dioxide Trapping: The honey provides immediate glucose for the yeast, generating rapid gas that gets caught in the strong gluten network of the bread flour.

The Brine Barrier: Pouring water over the dough before baking creates a localized steam zone, which prevents the crust from setting too early and allows for a massive rise.

Maillard Reaction: The combination of olive oil and the trace sugars in honey creates that deep, mahogany gold color and the signature toasted flavor profile.

Choosing the right timing depends on your schedule, but even the quickest version of this Italian Focaccia Bread beats any "quick bread" shortcut. The texture relies heavily on the yeast having enough time to breathe.

If you have the patience, the overnight cold rise in the fridge builds a structure that is much easier to handle with your hands later on.

Essential Measurements for Every Loaf

You might be tempted to use All Purpose flour if that’s all you have. It works, but the crumb will be softer and less "chewy." If you're looking for that specific Italian bakery texture, the extra protein in bread flour is non negotiable.

It provides the "bungee cord" strength needed to hold those massive air pockets without collapsing.

Selecting the Right Foundation Ingredients

• 500g bread flour: Provides the necessary gluten for a strong, airy structure. Why this? High protein ensures the bread doesn't collapse under the heavy olive oil brine.
  • Substitute: All purpose flour (results in a softer, slightly more cake like crumb).
• 400ml warm water (105°F-110°F): The lifeblood of the dough's hydration. Why this? This 80% hydration level is what creates the iconic large holes.
  • Substitute: Room temperature water (increases rise time by 30-45 minutes).
• 7g instant yeast: The engine of the rise. Why this? Instant yeast doesn't require blooming, making the process faster for busy cooks.
  • Substitute: 9g active dry yeast (must be dissolved in the warm water first).
• 10g honey: Provides food for the yeast and aids browning. Why this? Honey adds a subtle depth that granulated sugar lacks.
  • Substitute: 10g white sugar or maple syrup.
• 10g fine sea salt: Seasons the interior of the dough. Why this? Sea salt dissolves more evenly than coarse kosher salt in wet dough.
  • Substitute: 12g Diamond Crystal kosher salt.
• 30ml extra virgin olive oil for dough: Adds richness and shelf life. Why this? Fat interferes with gluten just enough to keep the crumb tender.
  • Substitute: Any neutral oil (though you'll lose the characteristic Italian flavor).
• 60ml extra virgin olive oil for brine: This is for the pan and the top.
  • Substitute: Avocado oil for a higher smoke point, though less traditional.
• 30ml warm water for brine: Creates the steam during the bake.
  • Substitute: Skip if you want a crustier, drier top (not recommended).
• 1 tbsp flaky sea salt: For that crunch on top.
  • Substitute: Coarse kosher salt.
• 2 sprigs fresh rosemary: The classic aromatic finish.
  • Substitute: Dried rosemary (use half the amount and soak in oil first).

If you find yourself running low on bread flour, don't panic. You can actually mix in a bit of whole wheat flour, but it will make the bread significantly heavier. For another flatbread style that uses similar pantry staples but a different cooking method, you should try my Authentic Naan Bread Recipe. It’s a great way to see how hydration levels change between oven baked and pan seared breads.

Simple Tools for Better Baking

You don't need a fancy kitchen to make Focaccia Bread. In fact, I often make this in a simple 9x13 inch metal cake pan or a large cast iron skillet. The key is the material. Metal conducts heat much faster than glass, which is what gives you that fried, crispy bottom.

If you use a glass 13x9 dish, you might find the bottom stays a bit pale and soft.

A sturdy spatula or a wooden spoon is all you need for the initial mix. Since this is a no knead recipe, your hands won't even touch the dough until it's time to put it in the pan. I do recommend using a digital scale if you have one.

Measuring flour by the cup is notoriously inaccurate you can easily end up with 20% more flour than intended, which turns your airy Authentic Italian Focaccia into a dense biscuit.

The Art of the Dimple

1. Mix the base. Combine the 500g bread flour and 7g instant yeast in a large bowl. Note: Mixing dry ingredients first ensures the yeast is evenly distributed before hitting the water.
2. Hydrate the dough. Whisk 10g honey and 10g fine sea salt into the 400ml warm water, then pour into the flour along with 30ml olive oil. Note: Ensure the water isn't too hot, or you'll kill the yeast.
3. Incorporate the flour. Stir with a spatula until no dry streaks remain. The dough will be very sticky and shaggy.
4. First rise. Cover the bowl with a damp cloth and leave in a warm spot for 1 hour 30 mins until it has doubled and looks bubbly.
5. Prep the pan. Pour 30ml of the olive oil into a 9x13 inch baking pan, coating the bottom and sides thoroughly.
6. The fold and transfer. Gently fold the dough over itself in the bowl once, then pour it into the oiled pan. Note: Don't force it to the corners yet; it needs to relax.
7. Second rise. Let the dough sit uncovered in the pan for 45 minutes until it naturally spreads to the edges and feels jiggly.
8. Dimple and brine. Whisk the remaining 30ml oil and 30ml water. Use your fingers to press deep holes into the dough, then pour the brine over the top. You should see the brine pooling in the craters.
9. Season and bake. Sprinkle with 1 tbsp flaky salt and rosemary. Bake at 425°F (220°C) for 20 minutes until the top is deep golden and the edges are sizzling.
10. Cool and set. Transfer to a wire rack immediately. Wait 10 minutes before slicing to let the crumb set.

Chef Tip: If your kitchen is cold, turn your oven on for 30 seconds, then turn it off. This creates a "proof box" environment that helps the yeast thrive without over heating the dough.

The sound of the crust as you pull it out of the pan is the best part. It should sound hollow when tapped on the bottom. If you enjoy the process of working with yeast but want something with a tighter crumb for sandwiches, my Homemade French Bread recipe is a fantastic next step in your baking journey.

Solving Common Bread Baking Blunders

Dough Rise Failure Analysis

The most common heartbreak is a dough that sits there like a lump of clay. Usually, this is a temperature issue. If your water was too hot (over 120°F), the yeast is toast.

If it was too cold, the yeast is just "sleeping." You can often save a slow rise by moving the bowl to a warmer spot, like on top of the refrigerator or near a sunny window.

Preventing a Soggy Bottom

A soggy base usually means the oven wasn't hot enough or you didn't use enough oil. The oil in the pan isn't just for sticking; it's a heat conductor that fries the bottom of the dough.

If you find your bottom is still pale after 20 minutes, move the pan to the lowest rack of the oven for the final 5 minutes of baking.

Common Mistakes Checklist: ✓ Check yeast expiration before starting; old yeast won't produce those iconic bubbles. ✓ Resist the urge to add more flour; the dough should be a "pourable" sticky mess. ✓ Use a metal pan for the best heat conduction and a truly crispy base.

✓ Ensure the oven is fully preheated for at least 20 minutes before baking. ✓ Don't skip the brine; the water/oil mixture is the secret to the Ligurian style.

Adjusting Sizes for Any Crowd

Scaling this recipe is fairly straightforward because it relies on weight. If you want to make a massive tray for a party, you can easily double the ingredients. Just be sure to use two separate 9x13 pans or one very large commercial sheet pan.

• For a Half Batch (6 servings): Use a 9 inch round cake pan or an 8x8 square pan. Reduce the baking time by about 5 minutes, but keep the temperature the same. Use half of an egg white in the dough if you want to maintain the exact fat to protein ratio, though it's not strictly necessary here.
• For a Double Batch (24 servings): Double all ingredients but only use 1.5x the yeast (about 10-11g). Massive amounts of yeast can sometimes make the bread taste "beery" or cause it to rise too fast and then collapse.
• High Altitude Adjustments: If you're baking above 3,000 feet, reduce the yeast by 25% and increase the oven temperature by 15°F. The lower air pressure makes the bubbles expand faster, which can weaken the structure.

Creative Toppings for Your Loaf

While the rosemary and sea salt version is the gold standard for Traditional Italian Focaccia, the dough is a blank canvas. I've had great success pushing halved cherry tomatoes and pitted kalamata olives into the dimples.

The tomatoes burst in the oven, creating little pockets of sweet juice that mingle with the olive oil.

Another favorite in our house is the "Mediterranean Garden" style. Thinly sliced red onions, a sprinkle of dried oregano, and some crumbled feta cheese added during the last 5 minutes of baking.

Just be careful with wet toppings like fresh mozzarella; they can release too much moisture and make the center of your Homemade Focaccia Bread a bit gummy.

Storing and Reusing Your Bread

Authentic Italian Focaccia is definitely best eaten the day it’s made, preferably while still slightly warm from the oven. However, if you have leftovers, they store reasonably well. Keep them in an airtight container at room temperature for up to 2 days.

To get that "shatter" back, don't use the microwave. Toast it in a 350°F oven for 5 minutes or use a toaster oven.

Zero Waste Tip: If the bread gets too dry to eat as a side, it makes the world’s best croutons. Cut the leftovers into cubes, toss with a tiny bit more oil, and bake until rock hard. Because the bread is already so porous, these croutons soak up vinaigrette perfectly in a Panzanella salad.

You can also blitz dry chunks in a food processor for the most flavorful breadcrumbs you've ever tasted.

Perfect Dishes to Serve Alongside

This bread is practically begging to be dipped into something saucy. It’s the ultimate tool for "scarpetta" the Italian tradition of mopping up the remaining sauce on your plate. It goes perfectly with a hearty Rigatoni all'Amatriciana recipe, where the salty guanciale and tomato sauce can soak into the airy crumb.

If you’re doing a full Roman style dinner, serving this alongside a Classic Pasta Carbonara Recipe provides a nice textural contrast to the creamy pasta. Honestly, sometimes I just slice it horizontally and use it for sandwiches with some thin prosciutto and fresh arugula. It’s simple, it’s rustic, and it’s exactly what home cooking should be.

Focaccia Baking Myths

Myth: You must knead the dough to get good structure. Truth: In high hydration recipes like this, time and water do the work for you. The "autolyse" process allows the flour to hydrate and the gluten to align naturally.

Kneading this wet dough would just be a sticky disaster and likely result in a tougher loaf.

Myth: The brine makes the bread soggy. Truth: It actually does the opposite. The water in the brine evaporates in the high heat of the oven, creating steam that helps the bread rise. The oil that stays behind is what fries the crust to a golden crisp.

Without the water, the top of the bread often becomes too hard before the inside is fully cooked.

Myth: Sugar or honey is only for flavor. Truth: While it does add a hint of sweetness, its primary job is "fermentation fuel." It gives the yeast an immediate boost, which is why you see those beautiful, large bubbles. It also helps the crust achieve that specific mahogany color through caramelization.