I am honestly amazed at how easy this loaf of bread is to make. If you have all of the ingredients and five minutes of spare time, you can make this loaf of Focaccia bread.

Matt Sparx
Matt Sparx

No long stretches of kneading, no mixer, just combine the ingredients and refrigerate.

Of course, this is one of the many recipes that I have found on TikTok. I do have to say that this is one of the best simply because I keep going back to make more of this amazing Focaccia bread.

The Ingredients Used to Make Focaccia Bread

When it comes to baking bread, I have come to prefer measuring ingredients by weight rather than size. I have included both if you do not happen to have a kitchen scale. All you are going to need is four ingredients to make the dough


  • I used 00 flour because it is what I had at the time. All-purpose or bread flour works wonders
  • 512 grams (4 cups).


  • I use Mediterranean Coarse Sea Salt. Any salt should work for this recipe
  • 10 grams (2 teaspoons)


  • 8 grams (2 teaspoons) instant yeast


  • 455 grams (2 cups) lukewarm.

Olive OIl

  • 6 tablespoons for the entirety of the baking process.

Making the Focaccia Dough

You will need a fairly large bowl for this dough as it will rise over time. The first time I made this dough, I had to split it in half into two bowls because made a double batch and didn't account for the dough rise.

Mix all of the dry ingredients together in the bowl and then add the water. After the dough has been mixed and has an even, but sticky appearance, scrape the sides of the bowl and form a ball. After the ball of dough has been formed, use 1-1.5 tablespoons of olive oil to coat the dough to keep it from losing moisture in our dry Colorado climate.

After the doughball has been covered in olive oil, you will then cover your bowl. I like to use shower caps because they are super easy to use, unlike plastic wrap. Not only that, shower caps can be reused too.

Focaccia Dough on the Rise

When your bowl full of Focaccia dough is covered, place it in the refrigerator for at least 12 hours. I prefer to keep the dough in the refrigerator for 24-48 before baking.

Focaccia Loaf Bake Day

Now that a day or two has gone by and your dough has been proofed in the refrigerator for a set amount of time, it's time to pull it out of the refrigerator for the final proofing.

When you pull the dough out, take the covering off and lightly coat your hands with a bit of olive oil. Pull the dough from one side of the bowl. Lift it up about 12 inches and fold to the opposite side from where you pulled. Rotate the bowl 90 degrees and repeat this process until you have done all four sides.

When it comes to pans, the preferred size is 9x13. This is the size I use when baking my Focaccia. However, the type of pan matters. At least to me. I have not had very good luck when it comes to glass pans. No matter how much I grease a glass pan, the bread always sticks. I have attempted to make Focaccia twice in a glass pan and both times have destroyed the loaf of bread.

My go-to pans are the tried and true nonstick metal pans. One Day I am going to try this loaf in a cast iron pan, but not until I know I have a really good coat of seasoning on the cast iron pan.

In your pan, add two tablespoons of olive oil, then place your dough in the pan. Rotate your ball of dough to get even coverage of olive oil. You will now let the dough rest for two to four hours. I have discovered that right around the four-hour mark is where it looks the best.

Time to Bake Your Focaccia Bread

Preheat your oven to 425 degrees as your dough nears the finish line of its final proof. When the oven is preheated, take an additional two tablespoons of olive oil and coat the dough. As soon as you coat the dough in the olive oil, you will then dimple the focaccia with all of your fingers placing divots all throughout the dough.

Now is the time to add your toppings or seasonings to your loaf. Some like to use Rosemary, dried basil, and more. I like to keep it simple with a high-quality salt sprinkled over the top of the Focaccia loaf.

At this time, you will place the Focaccia loaf in the oven for 25-30 minutes. The longer the bake time, the crispier the crust.

After baking, remove the Focaccia loaf from the pan and place it on a cooling rack. Let the Focaccia loaf rest and cool for about 15 minutes before cutting into and enjoying your freshly baked loaf of Focaccia.

If you would like a more in-depth tutorial on how to make Focaccia bread, Alexandra's Kitchen does a great job of teaching you how:

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