Fluffy Homemade Focaccia Bread – Easy Same-Day Recipe
There’s nothing quite like freshly baked homemade focaccia bread, especially when it’s still warm from the oven! This easy same-day focaccia has a beautifully soft, fluffy centre, golden crispy edges and plenty of olive oil, rosemary and juicy cherry tomatoes on top.
And the best part? You don’t need to leave the dough in the fridge overnight or spend hours kneading it. With a few simple ingredients, a little patience and some easy stretch-and-folds, you can have a gorgeous loaf of homemade focaccia ready the same day.
It’s the sort of bread that’s perfect alongside dinner, dipped into olive oil or simply eaten warm with a bit of butter. Although, good luck stopping at one piece!
Why You’ll Love This Homemade Focaccia Bread
- Soft and fluffy: A lovely thick focaccia with a light, airy centre and golden, slightly crispy edges.
- No overnight proving: You can make this focaccia from start to finish in one day.
- No kneading required: A few simple stretch-and-folds help develop the dough without all the hard work.
- Simple ingredients: All you need are a few pantry staples, olive oil and your favourite toppings.
- Easy to customise: Keep it simple with rosemary and flaky salt, or add cherry tomatoes, garlic, olives or whatever you fancy.
What Makes Focaccia So Fluffy?
The secret to good focaccia is a wet, sticky dough and giving it enough time to rise.
Unlike a traditional bread dough that you knead until smooth, focaccia uses a higher amount of water, which helps create those lovely air pockets throughout the bread.
Instead of kneading, you’ll use a technique called stretch and fold. This helps strengthen the dough while keeping things nice and simple.
The other important thing is not rushing the rising time. You want the dough to become noticeably puffy and full of little bubbles before it goes into the oven.
And don’t be shy with the olive oil! It helps give focaccia its signature golden, crispy crust while keeping the inside beautifully soft.
Ingredients You’ll Need
You don’t need anything fancy to make this homemade focaccia bread.
For the Dough
High-grade flour: Gives the bread structure and helps create that lovely chewy, airy texture. High-grade flour works particularly well because of its higher protein content.
Active dry yeast: Helps the dough rise and creates those lovely little air pockets.
Warm water: Focaccia uses quite a wet dough, so don’t be surprised if it feels much stickier than regular bread dough.
Salt: Essential for flavour. Without it, the bread can taste a little bland.
Olive oil: Adds flavour, helps prevent sticking and gives the bread those delicious crispy edges.
For the Topping
Cherry tomatoes: Become beautifully soft and juicy as they bake. I like to halve them so they sit nicely in the dough.
Fresh rosemary: Adds a lovely savoury flavour that works perfectly with olive oil and tomatoes.
Flaky sea salt: A generous sprinkle over the top makes all the difference.
Extra olive oil: Drizzled over the dough before baking to help create that gorgeous golden crust.
How to Make Homemade Focaccia Bread
Making focaccia is actually pretty straightforward. Most of the time is spent letting the dough rest and rise rather than doing any actual work.
Step 1: Make the Dough
Mix the active dry yeast with the warm water, then add the flour and salt.
Stir everything together until you have a sticky, shaggy dough. It won’t look particularly pretty at this stage, but that’s completely normal!
Cover the bowl and leave it to rest for 30 minutes.
Step 2: Stretch and Fold
With wet hands, grab one side of the dough, gently stretch it upwards and fold it over itself.
Turn the bowl and repeat on all four sides.
Cover and leave to rest for another 30 minutes, then repeat the process until you’ve completed 3–4 sets of stretch-and-folds.
You’ll notice the dough gradually becoming smoother, stronger and more elastic.
Step 3: Transfer to the Baking Dish
Generously oil a 20 × 30 cm baking dish with olive oil.
Carefully transfer the dough into the dish and leave it to relax for around 10 minutes.
Gently stretch the dough towards the corners without forcing it. If it springs back, give it a little longer to rest.
Cover and leave for another 20 minutes.
Step 4: Add the Toppings
Drizzle the dough generously with olive oil.
Using your fingertips, press down into the dough to create those classic focaccia dimples.
Scatter over the halved cherry tomatoes, fresh rosemary and flaky sea salt.
Gently press the tomatoes into the dough so they stay in place while baking.
Leave to rest for another 20 minutes, or until the dough is lovely and puffy.
Step 5: Bake Until Golden
Preheat your oven to 220°C (200°C fan bake).
Bake for approximately 20–25 minutes, or until the top is beautifully golden brown and the edges are crisp.
Remove from the oven and allow to cool slightly before slicing.
You can drizzle over a little extra olive oil while it’s still warm if you like.
My Tips for the Best Focaccia
Don’t add too much extra flour. The dough is supposed to be wet and sticky! Adding extra flour can make the finished bread heavier and less airy.
Use wet or oiled hands. This makes handling the sticky dough much easier, especially when doing the stretch-and-folds.
Be generous with olive oil. Focaccia isn’t the bread to be stingy with oil. It helps create those lovely golden, crispy edges.
Don’t rush the final rise. If the dough hasn’t become noticeably puffy, give it a little longer. A warm kitchen will help it rise faster, while a cooler kitchen may take more time.
Don’t knock out all the air. When transferring and dimpling the dough, handle it gently so you don’t squash all those lovely bubbles you’ve worked to create.
Use a metal baking dish if possible. It helps the bottom and edges turn beautifully golden and crisp.
Focaccia Topping Ideas
One of the best things about homemade focaccia is how easy it is to change the toppings.
If you want to try something different, here are a few combinations:
- Rosemary and flaky salt: Simple, classic and always delicious.
- Cherry tomato and rosemary: My favourite combination for a colourful, flavour-packed focaccia.
- Garlic and herbs: Fresh garlic, rosemary, thyme and plenty of olive oil.
- Caramelised onion: Sweet, golden onions with a little sea salt.
- Olives and rosemary: Perfect if you love a slightly salty, savoury bread.
Just avoid piling on too many wet toppings, as they can make the bread soggy.
Fluffy Homemade Focaccia Bread
Ingredients
Focaccia Dough
- 500 g high-grade flour
- 6 g active dry yeast approximately 2 tsp
- 400 ml warm water
- 2 tsp salt
- 2-3 tbsp olive oil for the baking dish and dough
Toppings
- cherry tomatoes halved (optional)
- 2 sprigs fresh rosemary (optional)
- 1-2 tbsp olive oil
- 1-2 tsp flaky sea salt to taste
Instructions
- Prepare the dough: Combine the yeast and warm water in a large bowl. Add the flour and salt, mixing until a sticky, shaggy dough forms. Cover and rest for 30 minutes.
- Stretch and fold: With wet hands, lift one side of the dough and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes. Repeat until you’ve completed 3–4 sets of folds in total.
- Transfer to the dish: Generously oil a 20 × 30 cm baking dish. Transfer the dough into the dish and allow it to relax for 10 minutes.
- Stretch the dough: Gently stretch the dough towards the edges of the dish. Cover and rest for another 20 minutes.
- Add toppings: Drizzle with olive oil and press your fingertips into the dough to create dimples. Add the cherry tomatoes, rosemary and flaky sea salt. Leave for another 20 minutes, or until noticeably puffy.
- Bake: Preheat the oven to 220°C (200°C fan bake). Bake for 20–25 minutes, or until golden brown with crispy edges.
- Serve: Allow to cool slightly before removing from the dish and slicing. Enjoy warm or at room temperature.
Notes
- Cherry tomatoes and rosemary are completely optional. This focaccia is just as delicious with olive oil and flaky sea salt.
- The dough should be sticky. Avoid adding extra flour unless absolutely necessary.
- Rising times will vary depending on how warm your kitchen is. If the dough isn’t puffy after the final rest, allow extra time.
- Use plenty of olive oil in the baking dish for a golden, crispy base.
- Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
- Reheat in the oven to restore the crispy edges.
Frequently Asked Questions
Can I make focaccia without leaving it overnight?
Absolutely! This is a same-day focaccia recipe, so there’s no need to leave the dough in the fridge overnight. The stretch-and-folds and resting periods help develop the dough and create a lovely fluffy texture.
Why is my focaccia dough so sticky?
That’s completely normal. Focaccia uses a high-hydration dough, which means it contains more water than many traditional bread recipes. The extra moisture helps create a soft, airy centre. Use wet or lightly oiled hands rather than adding lots of extra flour.
Why isn’t my focaccia fluffy?
The most common reason is that the dough hasn’t had enough time to rise. Make sure your yeast is active and allow the dough to become noticeably puffy before baking. Also, avoid pressing too firmly when adding the toppings.
Can I use plain flour instead of high-grade flour?
Yes, plain flour can work, although high-grade flour is my preference. Its higher protein content helps give the bread a little more structure and chew.
How do I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
For the best texture, warm it in the oven for a few minutes before serving. This helps bring back those lovely crispy edges.
Can I freeze homemade focaccia?
Yes! Allow the focaccia to cool completely, then slice it into portions and freeze in an airtight container or freezer bag for up to 2 months.
Reheat in the oven until warmed through.
Give This Homemade Focaccia a Go!
If you’ve never made focaccia before, this is a great recipe to start with. It’s simple, doesn’t require any fancy equipment and gives you a lovely thick, fluffy bread with golden crispy edges.
Whether you’re serving it alongside dinner, making sandwiches or just tearing pieces off while it’s still warm, it’s one of those breads that’s hard to beat!
If you give this homemade focaccia bread a go, I’d love to hear what you think! Leave a comment and rating below, or tag me on Instagram so I can see how yours turned out. #Oldmateeats
And if you’re keen to try more homemade baking, have a look through my other bread recipes for more ideas!
