If we had to stock just one loaf in our kitchen it would be focaccia. No contest. It's got to be about the easiest loaf you can make as a bread beginner. Unlike sourdough which requires you to feed a hungry starter child every day, focaccia is pretty hands off. You don’t need a mixer, any specialty tools, or even a fancy kneading technique—just a bit of foresight since it’s best to let the yeast do its thing while you sleep. Get up and shape it in the morning, and you’ll have fresh baked bread by lunch.
The best thing about this flatbread—other than the fact that the dough requires very little hands-on time—is its adaptability. Want to use it for sandwiches? You can bake it off in a 9-by-13-inch cake pan. Want a thinner, crispier version that’s ideal for snacking and dipping? Pop the dough into a standard half-sheet pan. You can also play with the flavor of the bread itself by replacing up to 1 cup of regular all-purpose flour with whole wheat, rye, or spelt flour to give it some depth. Or, for a bit of pizzazz, you can mix herbs and spices directly into the dough, which we love doing with za’atar or a combo of everything bagel seasoning and sliced scallions.
But focaccia’s biggest flex has to be the toppings. You can’t beat a classic, dimpled loaf sprinkled with flaky sea salt (this is our preferred sandwich vehicle), but creative toppings really add a beautiful depth to the bread, particularly when it comes to thinner snacking focaccia. Try caramelized onions with thinly sliced potatoes, sliced figs with hazelnuts, or thyme with sautéed corn and sweet peppers—all classic combos. But you can honestly top it with whatever’s in the fridge, even sweet stuff like fruit. The only caveats are to avoid super wet ingredients like bigger slices of tomato, and/or soft, delicate herbs like parsley or tarragon that could burn in the hot oven. If you crave a little direction, we’ve mapped out our classic recipe, plus a sweet and a savory variation.
Focaccia, 3 Ways
Yield: 1 focaccia
Ingredients:
Classic Base:
- 1 envelope active dry yeast (about 2¼ teaspoons)
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 1 cup whole wheat flour*
- 1 tablespoon plus 2 teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil, divided, plus more for your hands
- Plant butter or nonstick cooking spray, for the pan
- Flaky sea salt, for garnish
Tomato-Olive Topping:
- 1 cup olives, pitted and roughly chopped
- 1 cup cherry tomatoes, halved
- 2 teaspoons dried oregano
Rosemary-Grape Topping:
- 2 cups seedless red grapes
- 1 tablespoon rosemary, finely chopped
- 2 tablespoons raw or coarse sugar
Procedure:
1. Bloom the yeast. Whisk yeast, sugar, and 2 ½ cups lukewarm water (between 98 and 110 degrees F) in a medium bowl and let sit for 5 minutes until foamy or creamy.
2. Mix the dough. Add both flours and salt and mix with a rubber spatula (or your hands) until a shaggy dough forms and no floury patches remain.
3. Rest and chill. Pour 4 tablespoons of olive oil into a large bowl or lidded container. Add the dough and turn to coat in the oil [below]. Cover tightly and chill in the fridge until the dough has doubled in size and is very bubbly, at least 8 hours and up to 24 hours.
4. Shape. Lightly coat a 9-by-13-inch baking pan or an 13-by-18-inch rimmed baking sheet with plant butter or nonstick cooking spray. Pour 1 tablespoon of olive oil into the center of the pan. Transfer dough to the pan, then gather up each edge and fold it toward the middle [below]. Turn dough over so the smooth side is on top and all the folds are on the bottom. Pour any oil left in the bowl over the dough.
5. Proof. Let rise, uncovered, in a warm, dry spot until doubled in size, about 1½ to 2 hours. To check if your dough is ready to bake, poke it with your finger: If it springs back slowly, leaving a small indentation, it’s good to go; if it springs back quickly, the dough needs more time to proof.
6. Make the dimples. Preheat the oven to 450 degrees F. Lightly oil your hands. If using a baking sheet, gently stretch out dough to fill the pan. Press your fingertips into the dough, creating deep dimple-like indentations all over.
7. Top and bake. If using toppings, add them to the top of the dough now [Rosemary-Grape seen below]. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky sea salt. Bake until puffed and golden brown, 20 to 30 minutes in a cake pan or 20 to 25 minutes in a sheet tray. Let cool for 10 minutes before slicing.
Notes and Substitutions:
- *If you don’t have whole wheat flour, use an additional cup all-purpose instead.
- Focaccia is best the day it’s made, but leftover slices can be frozen and reheated on a baking sheet at 300 degrees F for 10 to 15 minutes, or until warmed through.
