Updated: Nov 3
By Savini Gauri
This 5 ingredient focaccia bread recipe is simple and effortless. You can add a variety of toppings and flavorings including garlic and herb toppings mentioned in the recipe.
This homemade focaccia bread is crisp on the outside with a soft and chewy center. You don’t even need to bother kneading it or dirtying your hands at all.
Why This Focaccia Recipe Is The Best
This bread recipe is quick and straightforward. Here are a few more reasons why you’ll love this recipe:
5 ingredients only. You only need 5 ingredients (including seasonings) to make this effortless focaccia bread. That too simple ingredients that you probably have in your kitchen pantry already.
Best bread ever. Focaccia is an Italian yeast bread. At the heart of it, focaccia is pizza dough without the sauce and cheese. Despite its plain appearance, focaccia is anything but boring.
Perfect texture. It has a crisp exterior and a very pillowy soft center.
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For the dough
Water - Make sure you use lukewarm water as it helps activate the yeast faster.
Yeast - Use active dry yeast or instant dry yeast. Make sure to check that the yeast is not spoiled.
Olive Oil - The olive oil in the dough gives the focaccia a richer taste. Use your favorite kind - I prefer extra virgin olive oil.
Flour - All-purpose flour gives the bread a great soft structure inside. But if you want a chewier texture, use bread flour instead.
Salt - Most of the bread’s flavor comes from the salt in the dough, so be generous.
For the topping
Olive Oil - I prefer using extra virgin olive oil. You can use any flavored or infused oil of your choice too.
Garlic - I recommend using freshly minced garlic as it pairs really well with the olive oil and browns beautifully in the oven.
Red Chili Flakes and Oregano - You can also skip the seasoning or use different ones based on your preference.
Salt - Be generous with salt as it is the main flavor of the bread.
Make the dough. Add all the ingredients to a bowl. Mix using a spatula until a dough starts to form.
1st rise. Cover the dough and let it rest for 1 hour.
Prepare the topping. In a small bowl mix all the topping ingredients and keep aside.
Prepare the baking tin. Generously oil an 8X8-inch baking tin. Transfer the dough to the tin.
2nd rise. Cover the dough and let it rest for another hour.
Finish it off. Wet your hands and create dimples in the dough. Then drizzle the topping on it.
Bake it. Bake the focaccia at 180°C for about 30 minutes or until it has a golden brown top.
Expert Tips and Tricks
Don’t skimp on the olive oil. It is the olive oil that gives any focaccia bread its signature flavor and texture. So be generous and don’t reduce its quantity.
Rest the dough properly. Allowing the dough to rest and rise properly will ensure that the bread turns out soft on the inside. If not rested properly, the bread will turn out dense and hard.
Try different toppings and flavors. Apart from the topping mentioned in the recipe, the variations are endless. Cherry tomatoes, cheese, basil, mushrooms, olives, and caramelized onions are a few more toppings to choose from.
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #bakewithsavini on Instagram so we can see. Cheers, friends!
I hope you enjoy this recipe as much as I enjoyed testing and tasting it!
How do I store the leftover focaccia bread?
Store the leftover focaccia in an air-tight container at room temperature for up to 2 days. You can also keep it in the refrigerator for up to a week. You can also freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.
Can I make the focaccia dough in advance?
Absolutely. After the dough rises in the mixing bowl for one hour, punch it down to release the air, coat it with a little olive oil, then cover and freeze it in a freezer-safe container for up to 3 months. To use, thaw it in the refrigerator. Once thawed, remove the dough from the refrigerator and allow it to rest on the counter for 30 minutes. Transfer the dough to the baking tin and continue with the recipe.
Which flour should I use for the best focaccia bread?
You can use all-purpose flour or bread flour. All-purpose flour gives it a lighter crumb whereas, bread flour gives it a chewier texture. No matter which you choose, the focaccia will turn out soft and rich with a crispy exterior. Either flour is fine and there are no other changes to the recipe if you use one or the other.