Focaccia Recipe

Pieces of sliced focaccia bread on a platter.

4.77 from 13 votes

This is hands-down the best focaccia recipe, and it’s so much easier than you think. With minimal prep time and simple ingredients, this focaccia comes together beautifully. Whether you're serving it as an appetizer, a side dish, or using it for sandwiches and paninis, you can't go wrong.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time55

Rise Time1

Total Time2 10

Course: Bread

Cuisine: Italian

Servings: pieces

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Stand Mixer

Ingredients

4 tbsp olive oil 50g, best you can afford
1½ cups hot water 340g (12 oz.)
1¼ oz. olive oil 35g for the dough
1 tbsp kosher salt 9g
3½ cups bread flour 418g (14.75 oz.)
1 tbsp instant yeast 9g
1½ tsp Herbs de Provence 5g, divided
4 tbsp unsalted butter 57g, melted and divided (½ stick)
flake sea salt optional, for sprinkling on top

Instructions

Spray a 9x13-inch pan with nonstick spray. Pour 4 tbsp really good extra virgin olive oil into the bottom of the pan.
4 tbsp olive oil
Combine hot water, 1¼ oz. olive oil, kosher salt, bread flour, instant yeast, and ½ tsp Herbs de Provence in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until most of the flour has incorporated, then turn the speed to medium-high. Beat for 1 minute.
1½ cups hot water, 1¼ oz. olive oil, 1 tbsp kosher salt, 3½ cups bread flour, 1 tbsp instant yeast, 1½ tsp Herbs de Provence
Transfer the dough to the prepared pan. Rub your fingers with olive oil and use them to push the dough to the edges of the pan and to make indentations in the dough. Cover the pan with plastic wrap, place it in a warm, draft-free spot, and let it rise to double its height for 1 hour. The dough should be puffy but stable.
While the dough is rising, preheat oven to 400°F.
After the dough has risen, brush the dough with 2 tbsp melted butter and sprinkle the top, lightly and evenly, with flaked sea salt and the remaining 1 tsp Herbs de Provence. Once again, use your fingers to make indentations across the dough and from the surface of the dough to the bottom.
4 tbsp unsalted butter
Bake 20 minutes.
Brush the top with the remaining 2 tbsp melted unsalted butter and very lightly sprinkle the top with flaked sea salt.
flake sea salt
Rotate the pan front to back and bake another 15-20 minutes or until the bread is golden brown on the bottom and the top.
Transfer to a wire rack and cool 5 minutes. After 5 minutes, turn the bread out of the pan onto the wire rack to finish cooling.

Video

Notes

If you don't have an electric mixer, you can mix the dough by hand.

Nutrition