How to Make Focaccia Like an Italian Nonna (Simple and Authentic)

Focaccia is one of Italy’s most beloved breads, cherished for its golden, crisp crust, airy yet chewy interior, and fragrant toppings of olive oil, herbs, and sea salt. Originating from Liguria, this versatile flatbread has been a staple of Italian cuisine for centuries, traditionally enjoyed as a street food, table bread, or savory snack. Its simplicity is what makes it so timeless—requiring just a few basic ingredients to create a bread that bursts with rustic, authentic flavor.

Homemade focaccia is easier than most think. The dough is forgiving, and the process is meditative, involving kneading, gentle stretching, and the satisfying dimpling before baking. It fills your kitchen with the irresistible aroma of olive oil and rosemary, instantly transporting you to a coastal Italian bakery. Whether topped simply with coarse sea salt and rosemary or enhanced with cherry tomatoes, garlic, or olives, focaccia is a recipe you’ll return to again and again.

In this recipe guide, you’ll learn how to make authentic focaccia from scratch, with tips for achieving the perfect fluffy crumb and golden crust every time. It’s a bread that transforms any meal, gathering, or simple snack into a celebration of Italian comfort and tradition.

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How to Eat

The best way to enjoy focaccia is fresh out of the oven, when the crust is golden and the center is still soft and airy. Tear into it by hand for the most authentic experience, allowing the olive oil to glisten on your fingers as you savor each bite.

Focaccia is versatile. It can be eaten on its own as a snack, dipped into olive oil and balsamic vinegar, or served alongside soups and stews to soak up hearty flavors. Each method highlights a different side of its rich texture.

For a more filling meal, focaccia makes an excellent sandwich base. Simply slice it horizontally and stuff with fresh mozzarella, tomatoes, basil, or cured meats for a lunch that’s rustic and deeply satisfying.

How to Partner

Focaccia pairs wonderfully with Italian wines. A crisp white like Vermentino or a light red such as Chianti complements its olive oil richness without overwhelming the palate.

For lighter accompaniments, pair focaccia with fresh salads. A Caprese with tomatoes and burrata or a simple arugula salad with lemon vinaigrette balances the bread’s hearty flavors.

If you’re hosting a gathering, serve focaccia on a board with antipasti—olives, cured meats, and cheeses. It turns the bread into the centerpiece of a communal spread that feels authentically Italian.

One controversy is about toppings. In Liguria, purists believe focaccia should be simple—just olive oil and salt—while other regions (and modern cooks) add rosemary, garlic, tomatoes, or even caramelized onions. This raises debates about whether embellishments enhance or betray tradition.

Another source of debate is texture. Some bakers prefer a thin, crisp version closer to flatbread, while others champion a thicker, airy crumb. Both are called focaccia, but arguments persist over which style is the “real” one.

Finally, there’s disagreement over global adaptations. In the U.S. and beyond, focaccia is sometimes overloaded with toppings like cheese or meats, blurring the line between bread and pizza. Traditionalists argue this dilutes its identity, while others see it as creative evolution.

How to Make Focaccia

Focaccia Recipe Ingredients

500g (about 4 cups) all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil, plus extra for drizzling
1 1/2 cups warm water
Extra toppings: Coarse sea salt, rosemary, cherry tomatoes, olives, etc.

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Step By Step How to Make Focaccia

Step 1 – Prepare the Dough

In a large bowl, whisk together the flour, instant yeast, and salt. Make a well in the center of the dry ingredients and add the olive oil and warm water. Stir with a wooden spoon until a sticky dough forms.

Step 2 – First Rise

Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 to 2 hours.

Step 3 – Shape and Second Rise

Line a baking sheet with parchment paper and drizzle it with olive oil. Turn the risen dough out onto the prepared baking sheet. Spread the dough out with your hands to roughly fill the sheet. If the dough springs back, let it rest for a few minutes before continuing.
Dimple the surface of the dough with your fingertips, creating small indentations and let the dough rise uncovered for about 30 minutes, or until noticeably puffy.

Step 4 – Add Toppings and Bake

Preheat your oven to 425°F (220°C). Drizzle additional olive oil over the top of the dough. Sprinkle coarse sea salt and any other toppings like rosemary, cherry tomatoes, or olives.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown on top and the edges are crisp.

Step 5 – Serve

Let the focaccia cool slightly on a wire rack before cutting into pieces. Serve warm or at room temperature. Focaccia is best enjoyed the day it is made but can be stored in an airtight container for up to 2 days.

Tips To Make Focaccia

Focaccia dough is quite wet and sticky compared to other bread doughs; this moisture helps create a light and airy bread with a crisp exterior. Experiment with various herbs and toppings like sliced onions, minced garlic, or different cheeses for added flavor.
Generously oiling the pan and the top of the dough ensures the characteristic crisp and flavorful crust of focaccia.

How Many Calories Has A Focaccia

Olive oil is calorie-dense. About 1/4 cup used in the dough and for drizzling on top can add up to 480 calories. Ingredients like onions, garlic, rosemary, or sun-dried tomatoes add minimal calories, generally not more than 50 calories combined unless cheese or meats are added.

The total calorie count for a Focaccia would be approximately 985 calories, if you divide the focaccia into 8 pieces, each piece would roughly contain 123 calories.

Origin and History

Few breads capture the essence of Italian home cooking like focaccia. Its origins trace back thousands of years to Ancient Rome, where early flatbreads were baked on hearths or stone slabs. The word focaccia comes from the Latin focus, meaning “hearth” or “fireplace,” referring to the traditional way it was cooked. This simple bread, made from flour, water, olive oil, and salt, was a staple for laborers and farmers who needed something hearty yet portable.

Over time, focaccia evolved into a symbol of regional pride. In Liguria, particularly Genoa, bakers perfected what’s now considered the classic version: soft, golden, and dimpled with olive oil and coarse salt. Other regions developed their own variations—Puglia’s version includes tomatoes and oregano, while Veneto’s is slightly sweeter, sometimes even eaten as dessert. No matter the version, the essence of focaccia remained the same: rustic, simple, and made with love.

Focaccia also became deeply tied to Italian family culture. Nonne—Italian grandmothers—would often bake it early in the morning, filling homes with the smell of olive oil and warm bread. It wasn’t just food; it was tradition. Every family had its own recipe, passed down through generations, often without exact measurements—just instinct, experience, and care.

While focaccia seems universally adored, debates about the “right” way to make it can divide even Italian households. One of the biggest controversies revolves around texture. Ligurians insist that true focaccia should be thin, chewy, and slightly crisp at the edges. Southerners, on the other hand, favor a thicker, fluffier version closer to pizza dough. Each region claims authenticity, and no Italian nonna would ever admit that another version surpasses her own.

Another point of contention lies in the toppings. Purists argue that adding too many ingredients—like cheese, onions, or sun-dried tomatoes—distracts from the simplicity of the dough and olive oil. Others embrace creativity, turning focaccia into an edible canvas covered with herbs, olives, and even sliced vegetables arranged in patterns. What’s considered “sacrilege” in Genoa might be a family favorite in Tuscany.

Even the oil itself sparks debate. Some swear by extra virgin olive oil exclusively, while others prefer blending it with regular olive oil to avoid bitterness. The truth is, every variation tells a different story of regional identity. In Italy, food isn’t just about flavor—it’s about heritage, pride, and a touch of healthy argument.

How Long You Take to Prepare

Making authentic focaccia takes time, but most of it is resting time, not active work. From start to finish, expect the process to take around four hours, though only about 30 minutes involve hands-on preparation. The key lies in patience—the slow rise is what gives focaccia its signature airy, delicate texture.

The dough is simple: flour, yeast, warm water, salt, and plenty of olive oil. After mixing, it’s left to rise for at least two hours, ideally in a warm, draft-free spot. This first proof allows the yeast to work its magic, developing the gluten structure and flavor. Once the dough has doubled in size, it’s stretched gently into a baking pan and left to rest again before baking.

Before it goes into the oven, the dough is dimpled with fingertips—a signature move that helps the oil and salt settle into the bread. Then comes the best part: drizzling olive oil generously until it pools in the dimples. After 20–25 minutes in a hot oven, the focaccia emerges golden, crisp at the edges, and soft in the center—the kind of bread that smells like home.

Serving Suggestions

Focaccia is one of the most versatile breads in Italian cuisine. Traditionally, it’s served warm from the oven, sliced into squares, and enjoyed on its own with a sprinkle of coarse salt. In Liguria, locals dip it into cappuccino for breakfast—a combination that surprises many but delights those who try it. For lunch or dinner, it’s perfect as a side to soups, salads, or pasta dishes, adding a comforting, savory touch to any meal.

You can also use focaccia as the base for sandwiches. Slice it horizontally and fill it with prosciutto, mozzarella, arugula, and a drizzle of olive oil for an instant Italian-style panino. The chewy texture and subtle saltiness make it a perfect complement to cured meats and fresh cheeses. For a vegetarian version, layer grilled vegetables like eggplant, peppers, and zucchini with a spread of pesto.

For entertaining, serve small squares of focaccia alongside antipasti—olives, marinated artichokes, and cheese. If you want to impress guests, top the focaccia before baking with rosemary, cherry tomatoes, or caramelized onions for a rustic yet elegant presentation. No matter how it’s served, the key is freshness—focaccia is best eaten the same day it’s baked.

Final Thoughts

Focaccia is more than bread—it’s a reflection of Italy’s heart and soul. Every bite carries centuries of tradition, from ancient Roman hearths to modern kitchen ovens. What makes it special isn’t complexity or precision, but the care put into every step. When you make it at home, you’re continuing a legacy that has nourished families for generations.

Unlike most breads, focaccia rewards patience rather than perfection. It doesn’t demand advanced skills or special tools—just good ingredients and time. The magic lies in simplicity: high-quality olive oil, coarse salt, and a slow rise that transforms basic dough into something extraordinary. That’s the essence of Italian cooking—letting nature’s best speak for itself.

So, the next time you want to bake something truly authentic, skip the store-bought versions and channel your inner nonna. Let the dough rise slowly, drizzle the olive oil without restraint, and trust your senses. When that golden, fragrant focaccia comes out of the oven, you’ll understand why it’s been loved for centuries—and why every Italian grandmother swears her recipe is the best.