There’s something magical about the smell of freshly baked bread. This Homemade Sesame Focaccia Bread brings all the crunch and comfort with minimal effort. With a crisp golden crust, pillowy center, and a nutty sesame seed topping, this focaccia is as versatile as it is delicious. Perfect for beginners and seasoned bakers alike, this recipe is proof that great bread doesn’t have to be complicated.
Homemade Sesame Focaccia Bread
This sesame focaccia is made with just a handful of pantry staples, a few stretch-and-folds to build structure, and an overnight rest in the fridge to develop flavor. Serve it warm with a drizzle of olive oil, use it to sandwich savory fillings, or tear it apart alongside a hearty main course. Once you master this base recipe, your topping options are endless—from garlic and rosemary to flaky sea salt or sun-dried tomatoes.
Ingredients Needed to Make Homemade Sesame Focaccia Bread~
- 500 g all-purpose or bread flour
- 400 g water
- 3 g instant yeast (or 5 g active dry yeast)
- 10 g salt
- 25 g olive oil
- 25 g honey
- 2 tbsp sesame seeds
Notes for Success~
✔️ If you have one, use a kitchen scale for accuracy
✔️ Cold fermentation improves flavor and makes the dough easier to handle.
✔️ Don’t skip the stretch-and-folds—they build gluten without kneading.
✔️ Sesame seeds can toast quickly—watch the top during the last 5 minutes.
✔️ Let the focaccia rest for 10-15 minutes after baking so the crumb sets before slicing.
How to Serve your Sesame Focaccia Bread~
- Dunk in soup like this cozy Italian Wedding Soup or Creamy Tomato Soup for a satisfying meal.
- Use as sandwich bread— for a Curried Chicken Salad or a Turkey and Brie Melt.
- Serve with dips like whipped feta, Roasted Garlic and Red Pepper Hummus, or roasted garlic olive oil.
- Enjoy as a side with Garlic Butter Whole Roasted Chicken or Maple Bacon Roasted Brussels Sprouts.
Try it this weekend, and let me know how you topped your Sesame Focaccia Bread in the comments below!
Homemade Sesame Focaccia Bread
Ingredients
- 500 g all-purpose or bread flour
- 400 g water
- 3 g instant yeast or 5 g active dry yeast
- 10 g salt
- 25 g olive oil + olive oil for the bottom of the pan and topping
- 25 g honey
- 2 tbsp sesame seeds
Instructions
- Mix the Dough: In a large bowl, combine the flour, salt, yeast, water, olive oil, and honey. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Stretch and Fold: Perform 3–4 rounds of stretch and folds every 30 minutes over the next 2 hours. To stretch and fold: wet your hands, gently pull one edge of the dough and fold it over itself. Rotate the bowl and repeat on all sides.
- Cold Fermentation: Cover the dough and place it in the fridge overnight (8–24 hours). This slow rise enhances flavor and structure.
- Shape and Second Rise:Lightly oil a 9×13 metal pan or sheet pan. Transfer the dough into the pan and gently stretch it to the edges. Cover and let rise at room temperature for 2–3 hours, or until puffy.
- Dimple and Top: Preheat your oven to 450°F (232°C). Drizzle a little olive oil over the dough and use your fingertips to dimple it all over. Sprinkle sesame seeds generously on top.
- Bake: Bake for 20–25 minutes or until golden brown and crisp on top. Let cool slightly before slicing. Enjoy!
Notes
✔️ Cold fermentation improves flavor and makes the dough easier to handle.
✔️ Don’t skip the stretch-and-folds—they build gluten without kneading.
✔️ Sesame seeds can toast quickly—watch the top during the last 5 minutes.
✔️ Let the focaccia rest for 10-15 minutes after baking so the crumb sets before slicing.
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