This easy, perfect Focaccia Bread Recipe promises a super delicious and flavorful result of the most incredible focaccia you’ll ever have! You’ll love how simple and fuss-free this homemade recipe is with step-by-step images and helpful notes. Unlike a lot of other focaccia recipes that are thin and sparse, this one is thick and fluffy, making it perfect for sandwiches, dipping, and more. It’s just so addicting!

sliced focaccia bread on wire rack

Back on my homemade bread-making grind, and coming in hot with the goodness that is focaccia. Let me be clear, I love all kinds of bread, but focaccia has to be one of my all-time favorites. I always despised thin, almost cracker-like pieces of focaccia. I want mine thick and tender, mmhmm.

After much testing, I’ve landed on a homemade focaccia recipe that is a real winner. I’ve made this recipe so many times, and my family and friends equally rave about it. I just know y’all are going to dig it, too! 💛

→ My artisan-style bread is another banger if you love bread recipes!

closeup of focaccia bread

Easy, Overnight Focaccia Recipe!

That’s right, this focaccia recipe is super easy to make…I promise to walk you through each step to set you up for ultimate success. Thick, fluffy, and ultra plush focaccia is what you can expect with this recipe.

Bread that is perfect for making sandwiches with, dipping into marinades/oil, and sooo much more. With flavor and taste similar to Italian-style bakery vibes, you’ll appreciate the magic of this focaccia bread!

raw focaccia dough in steel bowl
proofed focaccia dough in steel bowl

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For starters, this recipe contains only *7️⃣* ingredients…

  • Bread flour: I prefer the use of bread flour for this thick focaccia recipe because of its higher protein content. Oftentimes, the higher the protein content, the more gluten. Think airy, chewy, and taller bakes with this type of flour as opposed to all-purpose.
  • Kosher salt: For flavor and depth.
  • Yeast: This bread recipe is a yeasted dough bread.
  • Diastatic malt powder: Also known as dry malt powder, this ingredient is considered to be a dough conditioner. It lends a delicate, malty, nutty, and rich flavor when used in baking. Diastatic malt powder also reacts with the yeast during fermentation to allow breads to be chewy in the center and crispy on the crust. This singular ingredient gives the bread that signature bakery-style taste.
  • Water: To bring the bread dough together, we need that h20.
  • Olive oil: Focaccia requires a good amount of olive oil for slicking the dough, coating the pan, and baking. It promotes a crispy crust and color on the underside and edges.
  • Flaky salt: For finishing, truly swoon-worthy!
  • & honorary mention: fresh rosemary…whew 🌿.
focaccia dough in baking pan with oil
proofed focaccia dough in pan with oil

How To Make Homemade Focaccia:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Make the dough. In a large bowl, combine the focaccia bread ingredients and mix until the dough comes together.
  • Refrigerate the dough & cold proof. Brush the surface of the dough with olive oil, then cover the bowl and place the bowl into the refrigerator to cold-proof for 12 to 18 hours.
  • Rest the dough in the pan. In a 9×13-inch aluminum baking pan, add a bit of olive oil. Carefully place the dough ball into the center of the prepped baking pan. Let the dough rest in the pan to come up to room temperature.
  • Preheat the oven to 425°F.
raw focaccia dough with chopped rosemary in pan
baked focaccia bread in baking pan

Topping & Baking Focaccia:

  • Dimple the dough & add toppings. Coat your hands with olive oil. Then use your fingers to press straight down into the dough, creating dimples, lightly pressing down to stretch the dough as needed. Sprinkle the dough with flaky salt and fresh chopped rosemary (if using). 
  • Bake the focaccia for 25-27 minutes, until the underside is golden with a crisp texture. Let the focaccia rest in the pan for 10 minutes and then carefully remove the focaccia from the baking pan, and place it onto a cooling rack. Continue cooling for another 10-15 minutes before slicing.
baked focaccia bread on wire rack with knife

Equipment You’ll Need For Baking Focaccia:

  • Aluminum pan– I use this aluminized steel baking pan, and I highly recommend it. However, any aluminum baking pan will work, as these types of pans are great at heat conductivity. With focaccia, you want a well-browned bottom and edges, and these pans will achieve just that!
  • & honorary mention– a bread knife for perfect slicing!

Tips + Tricks For The Best Focaccia Bread:

  1. Make the recipe as written & directed. Yes indeed, this is the plain truth for the best results, peeps 💛.
  2. Use a kitchen scale if you’d like. This one is great!
  3. Use fresh, good quality olive oil– Check the expiry date! Extra virgin olive oil is considered the highest grade of olive oil, with it being “cold-pressed.” It’s also a good measure to invest in olive oil that’s packaged in a dark glass or metal container (protection against light).
  4. Cold fermentation overnight. This is an overnight focaccia bread recipe. The process of cold fermentation is one of the reasons this focaccia bread is so good and deeply flavorful. A cold ferment allows for the enzymes to break down, enhancing gluten structure and building complex flavor. Prep it the night before and then bake away on the next day, BOOM.
sliced focaccia bread stacked on top of each other on wire rack

Focaccia Variations & Toppings:

Here are some ways you can customize your focaccia bread, simply add any desired toppings right before baking…

  • More topping ideas– Think olives (I love adding halved castelvetrano olives), capers, and other hardy herbs like sage, oregano, and thyme. Or sprinkle on some dried herbs like herbs de provence and more!
  • Fresh grated cheese– Think fresh grated parmesan, pecorino romano, feta, etc.
  • Fresh garlic– If you’re a garlic lover, top your focaccia with fresh grated garlic or minced garlic, oh yeah!
  • Veggies– A pop of caramelized onions, halved cherry tomatoes, artichoke hearts, roasted red peppers, etc.

Storing & Reheating Your Bread:

→ Storing (fridge & freezer): Let the focaccia cool completely. Then transfer extra servings into airtight containers or plastic bags with a good seal. You can keep the focaccia stored on the counter for up to 3 days or in the freezer, where it will keep for up to 2 months. Thaw under refrigeration.

→ To reheat: Reheat in the oven (best results!) at 350°F for 5-10 minutes or until warmed through.

sliced focaccia bread on plate

I’m truly obsessed with this Homemade Focaccia recipe, y’all! It’s just so delicious and fluffy and scrumptious. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More delicious recipes:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced focaccia bread on wire rack

Thick & Fluffy Focaccia Bread Recipe (Overnight Focaccia)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • proof: 12 to 18 hours
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12
  • Method: Baking
Print Recipe
Save Recipe

Description

This easy, perfect Focaccia Bread Recipe promises a super delicious and flavorful result of the most incredible focaccia you’ll ever have! You’ll love how simple and fuss-free this homemade recipe is with step-by-step images and helpful notes. Unlike a lot of other focaccia recipes that are thin and sparse, this one is thick and fluffy, making it perfect for sandwiches, dipping, and more. It’s just so addicting!

Ingredients

  • 5 cups bread flour
  • 3 teaspoons kosher salt
  • 3 teaspoons instant yeast
  • 2 teaspoons diastatic malt powder
  • 3 cups warm water (about 110–115°F)
  • Good-quality olive oil, for slicking dough & for coating pan
  • Maldon flaky salt, for sprinkling
  • Fresh chopped rosemary leaves, for sprinkling- optional

Instructions

  1. Make the dough. In a large bowl, combine the bread flour, salt, yeast, and diastatic malt powder. Whisk the dry ingredients well to thoroughly combine. Then add the warm water. Use a rubber spatula to mix the ingredients until the liquid is absorbed and the dough comes together. The dough should be somewhat sticky.
  2. Refrigerate the dough, cold proofing. Coat/brush the surface of the dough with olive oil, about 2 tablespoons. Note: This slick of oil on the dough’s surface will ensure that there is no dry skin or cracked dough/crust- don’t skip this! Then cover the bowl with a lid or tightly with plastic wrap. Place the bowl into the refrigerator to cold-proof for 12 to 18 hours- or up to two (2) days.
  3. Pan the dough & rest. In a 9×13-inch aluminum baking pan, add about 2 tablespoons of olive oil. Brush the oil to cover the bottom surface of the pan and a bit up the sides. Remove the dough from the refrigerator. Use your hands or a fork to help deflate the dough, releasing it from the sides of the bowl and pulling it towards the center into one mass. Then carefully place the dough ball into the center of the prepped baking pan- leave it be, don’t attempt to stretch it. Coat the top surface with a bit of olive oil, about 2 tablespoons. Let the dough rest in the pan to come up to room temperature- depending on your environment, this can take anywhere between 1 to 3 hours. As the dough rests, it will expand to fill the pan.
  4. Preheat the oven. Position an oven rack in the center and preheat the oven to 425°F.
  5. Dimple the dough & add toppings. Coat your hands with olive oil, about 1 tablespoon or so. Then use your fingers to press straight down into the dough, creating dimples, lightly pressing down to stretch the dough as needed. Sprinkle the dough with flaky salt. If using, sprinkle the dough with fresh chopped rosemary. 
  6. Bake. Place the pan into the oven to bake for 25-27 minutes, until the underside is golden with a crisp texture. Let the focaccia rest in the pan for 10 minutes and then use a spatula to carefully remove the focaccia from the baking pan, and place it onto a cooling rack. Let cool for another 10-15 minutes before cutting and serving. Enjoy!
  7. Storing & reheating notes: Let the focaccia cool completely. Then transfer extra servings into airtight containers or plastic bags with a good seal. You can keep the focaccia stored on the counter for up to 3 days or in the freezer, where it will keep for up to 2 months. Thaw under refrigeration. Reheat in the oven (best results!) at 350°F for 5-10 minutes or until warmed through.

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin