italian classic focaccia bread squares

Focaccia Bread

A soft, oily and salty bread which is delicious eaten as itself or even as a sandwich or side dish for your meal.
Course Side Dish, Snack
Cuisine Italian
Keyword bread, italian food, italian recipes, traditional
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 people
Author Jessica - Cooking my Dreams


  • 500 g (1 lb) All Purpose Flour or Bread Flour
  • 1 package of Active Dry Yeast
  • 10 g (2 tsp) Sugar
  • Salt
  • Extra-Virgin Olive Oil
  • 275-300 ml (1+1/4 cup) Warm Water (40°C / 100°F)


  • Add the sifted flour in a large bowl and mix it with the dry yeast. With your hands make a hole in the middle and add the 2 teaspoons of sugar, 1 teaspoon of salt and 6 tablespoon of oil.
  • Mix with a fork and slowly add the warm water, a little bit at a time.
  • When the ingredients are uniformly mixed, transfer the dough on a large wooden cutting board or wooden/marble table, sprinkle with flour and knead energetically the dough for at least 10 minutes, hitting it with your fists and slamming it on the working surface (you need to be rough to make the dough more elastic).
  • Now make a smooth ball of dough, put it in a large bowl and cover it with a thin layer of oil so it won't stick. Cover the bowl with a damp cloth and set it aside in a warm place to raise for about 1 and a half hour or until it doubles in size.
  • Line a baking sheet (30x40 cm) with parchment paper and with your hands stretch out the Focaccia dough in it until you have a nice rectangle with uniform thickness.
  • Drizzle some olive oil and set it in a warm place to raise again for about 30 minutes. Then with your fingers or with the back of a knife punch deep holes all around the dough, then cover all with enough oil to fill the holes and sprinkle with abundant salt (as much as you like).
  • Bake at 200°C / 390°F or 18-20 minutes or until golden brown.


Focaccia is best eaten the same day. Although the next day, it could be re-heated in the microwave to soften again.
You can freeze the freshly baked focaccia for up to six months. Thaw in the microwave to have a soft and warm focaccia, just like the freshly baked.