To be honest, I had never tried authentic focaccia until recently. After watching countless videos of people pressing their fingers into that airy, bubbly dough, I had to try it myself—it looked irresistible. My kids call it “pizza bread,” and it quickly became a household favorite. I pack it in snack boxes, take it for a quick breakfast, and bring it along for beach picnics.
I started with a very simple, reliable recipe from Bon Appétit called Shockingly Easy No-Knead Focaccia. True to its name, the original is straightforward and forgiving, and I still use it as my foundation. Over time I’ve made a few tweaks to suit our preferences, and below I share how I make focaccia at home.
My Focaccia Process
I usually double the recipe because one batch never lasts more than a day or two in our house. Doubling allows me to freeze the extras and have focaccia on hand whenever we want it.
Since the dough benefits from an overnight chill in the refrigerator, I start the process the evening before baking. We prefer a slightly crisp crust, so I use a blend of 00 flour and bread flour and add a bit of nutritional yeast for depth of flavor—especially helpful since we often eat the focaccia plain rather than as a sandwich.
Ingredients
(For technique, I follow Bon Appétit’s detailed method. Their step-by-step guide with photos is excellent if you want a visual walkthrough.)
- 5 cups lukewarm water
- 5 tsp active dry yeast
- 1.5 tbsp sugar or honey
- 400 g bread flour
- 850 g 00 flour
- 3 tbsp Diamond Crystal salt
- 4 tbsp nutritional yeast
- 6 tbsp extra-virgin olive oil, plus more for the pans and finishing
The Next Morning
After an overnight proof in the fridge, I divide the dough between two generously oiled sheet pans and let it rest at room temperature until it softens and develops bubbles. Then comes the satisfying part: pressing in dimples across the surface. Once the dimples are made, I add the toppings and another drizzle of olive oil.
Our Go-To Toppings
- For the kids: Gouda cut into 1/4″ cubes and ham steak or pancetta diced small
- For my husband and me: Gouda cubes, thinly sliced chili peppers, fresh rosemary, and a sprinkle of Maldon salt
A final generous drizzle of olive oil and the focaccia is ready for the oven. I bake both sheets at 450°F for about 25 minutes, rotating their positions halfway through to ensure even browning.
Finishing Up
Once baked, I let the focaccia rest in the pans for 10–15 minutes before cutting it into portions. Leftovers are rare, but when there are some I cool them completely on a wire rack and freeze. To reheat frozen slices, I air-fry them at 350°F for 4–5 minutes—the result is crisp and fresh-tasting. Even frozen, they rarely last more than a week in our house!
