Basic Focaccia Recipe

    50 minutes

    This is an extremely easy way to make focaccia to your liking. If you like it moist and fluffy then bake it about 10 minutes. If you like it crunchier and darker in the outside cook it a little longer.

    304 people made this

    Serves: 4 

    • 1 teaspoon white sugar
    • 1 (7g) packet active dry yeast
    • 1/3 cup warm water
    • 2 cups (250g) plain flour
    • 2 tablespoons olive oil
    • 1/4 teaspoon salt

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a small bowl dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large bowl combine the yeast mixture with flour, stirring well. Stir in additional water 1 tablespoon at a time until all of the flour is absorbed. When the dough has pulled together turn it out onto a lightly floured surface and knead briefly for about 1 minute.
    3. Lightly oil a large bowl then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
    4. Preheat oven to 250 degrees C.
    5. Punch down the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking tray. Brush the dough with oil and sprinkle with salt.
    6. Bake focaccia in preheated oven for 10 to 20 minutes depending on desired crispness.

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    Reviews in English (263)


    Many reviewers complained that this recipe was "blah" or has no flavor. This is because it has very little salt in the recipe -- a crucial factor in bread "flavor." Definitely increase the salt to between 1 to 1 1/4 tsp, depending on your preferences. You might want to check your favorite bread recipe and see how much salt per cup of flour there is and start with that. Also, if you haven't made focaccia before this recipe is confusing. It doesn't state how thickly to roll the dough. It isn't going to rise a lot so unless you want it to be like a flatbread don't roll it much thinner than you want it to be when you eat it. Also start with adding 1/4 cup of water after you add the yeast/sugar/water mixture and then add a TBS of water at a time till the dough forms into a ball.  -  17 Oct 2008  (Review from Allrecipes USA and Canada)


    I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!  -  07 Dec 2006  (Review from Allrecipes USA and Canada)


    I have made this recipe numerous times. Delicious! I have mixed in italian seasoning and garlic powder in the flour mixture for some extra flavor. I've even mixed olives with the dough and put cheese and veggies on top. Will continue to make this time and time again.  -  24 Jun 2002  (Review from Allrecipes USA and Canada)