Homemade Focaccia Bread - Fresh Baked * 100 Qty in one pack (25 Kg.)

Making focaccia bread is easily one of the most enjoyable things ever to bake! It’s perfect for beginning bakers and is very satisfying to make because it’s hard to screw up!

My friend Jill has been making my friend Ali’s focaccia bread recipe for years now, and I figured, why mess with perfection?

It’s easily the best and simplest focaccia recipe we’ve ever tried, and it always turns out perfect every single time. 

What makes this the Best Focaccia Recipe

This recipe requires 10 minutes of hands-on time and no kneading! It’s made with simple ingredients, with variations on how to fancy it up, but the best part? It’s adaptable to your schedule!

Whip this out in 3 hours or let it get extra flavorful with a long, slow, cold rise in the fridge- our favorite way to make it! Either way, you’ll love it.

It has a higher hydration than most, giving it light, airy bubbles and the best texture ever!

Homemade Focaccia Recipe Ingredients

Flour: Either all-purpose bread flour or bread flour will work when making focaccia bread. Bread flour has a higher protein content that will result in a chewier texture. You can also blend these flours.

Fine salt: Salt acts as a yeast inhibitor, and it strengthens the gluten structure, resulting in an airier loaf of bread.

Instant rise yeast: For quickest rising, we use instant rise yeast, but the amount depends on how long you plan to let is rise (see notes). You can sub active dry yeast, but rising time will double and you’ll need to let it sit with warm water first (see notes).

Extra virgin olive oil: You’ll need olive oil throughout the process. It is key to giving focaccia its rich flavor.

Flaky sea salt: To give the crust a crunchy texture and a deliciously salty flavor.

Fresh rosemary: Really elevates the flavor of the bread, giving the crust a comforting, earthy aroma and taste.

Equipment: You’ll need a 9×13-inch baking dish, or a 10×14-inch Detroit-style sheet pan (shown in photos)