How to Bake the Best Focaccia Bread You’ve Ever Tasted

This focaccia is much easier to make than it looks. No kneading, no stand mixer – just a few simple folds, some rest time, and a very hot oven. You get a thin, crispy crust and a cloud-soft, airy inside every time.

*Ingredients:*
* Water – 1⅕ cups (280 ml)
* Fresh yeast – 2⅓ tsp. (7 g)
or dry yeast – 1¼ tsp. (4 g)
* Bread flour – 3 cups (360 g)
* Salt – 1¼ tsp. (8 g)
* Olive oil – 1½ tbsp.

This is really it! 5 simple ingredients and you get a light, airy focaccia with a perfectly crispy crust.

*My other awesome channels:*
Sweet Bread Recipes 👉 https://www.youtube.com/@sweet-bread-recipes
Cookie Corner 👉 https://www.youtube.com/@The-Cookie-Corner

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3N8ZPUi (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.

* https://amzn.to/4qCUXVM – my favorite bread lame

The focaccia comes out with a beautiful thin, crispy crust and an incredibly soft, open crumb inside. It’s easy to slice, holds its shape well, and works great as a side or loaded with your favorite toppings.

If you try this recipe, let me know how it turned out! Subscribe and hit like – it really helps the channel grow.

Here is the full transcript of the video:

Thin, crispy crust
Soft as a cloud inside
Water – 1⅕ cups (280 ml)
Fresh yeast – 2⅓ tsp. (7g) or dry yeast – 1¼ tsp. (4g)
Mix well
Bread flour – 3 cups (360 g)
Salt – 1¼ tsp. (8g)
Mix until there’s no more dry flour
You should get a very wet dough
This is it
Olive oil – 1½ tbsp.
Mix until completely incorporated
Cover and let rest for 30 minutes
A timer will help you keep track
With a wet hand, stretch the four sides of the dough
And fold them to the center
The dough is very sticky
Wet hands make this much easier
Lift the dough and slap it back
I call this move “lift and slap”
It’s super effective!
Another 30-minute rest
Repeat the steps from earlier
Stretch and fold the four sides
The dough is much more elastic now
Lift and slap
This step only takes around 15 seconds
Don’t skip it, it’s crucial
Rest for 10 minutes
Grease the pan with olive oil
Be generous
Transfer the dough into the pan
Grease your fingers
Try to spread the dough
If it’s hard to spread, let it rest a few minutes
Cover and let rise for 30 minutes
Drizzle with olive oil
Now for the fun part
Dimple the focaccia with your fingers
Sprinkle with a little water
Just a little coarse salt on top
The salt is optional
Bake at 440°F (230°C) for 20 minutes
Watch the magic happen
Smells amazing!
And it looks the part!
Transfer to a cooling rack
Thin, crispy crust
Now let’s see inside
Perfect!
Incredibly soft
All it needs now is your favorite topping
So soft!

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