If you’re making focaccia at home, one of the most important questions is what temperature to bake focaccia in the oven. The right heat is crucial for that perfect, golden crust and airy interior we all love.
This guide will give you the exact temperatures and methods used by professionals and home bakers alike. We’ll cover everything from classic recipes to different styles, ensuring your bread turns out right every single time. Let’s get straight to the details.
What Temperature To Bake Focaccia
The standard and most reliable temperature for baking focaccia is 425°F (220°C). This temperature works for most recipes. It provides enough heat to create a strong “oven spring” (the final rise), while steadily turning the surface a deep golden brown without burning the olive oil.
You’ll typically bake it at this heat for 20 to 30 minutes. The exact time depends on your oven and the thickness of your dough. The bread is done when it’s uniformly golden and sounds hollow when tapped on the bottom.
Why 425°F is the Sweet Spot
This temperature balances several key factors:
- Oven Spring: The high heat causes steam and gases in the dough to expand rapidly, giving the focaccia its final lift and open crumb structure.
- Crust Formation: It promotes perfect Maillard browning and crisping on the exterior, creating that signature crisp-yet-tender crust.
- Even Cooking: It allows the interior to cook through completely before the exterior gets too dark.
Alternative Baking Temperatures
While 425°F is the go-to, other temperatures can be used for specific results.
High-Temperature Method (450°F – 475°F / 230°C – 245°C)
Some bakers prefer a hotter oven. Baking at 450°F or even 475°F can yield a crispier, more blistered crust. This method is excellent if you like a more rustic, artisanal texture.
- Process: Place the focaccia in the preheated oven and immediately reduce the temperature to about 425°F after 5 minutes. This initial blast gives extra spring.
- Watch Closely: The higher heat means it can brown very quickly, so keep a close eye on it after the 15-minute mark.
Lower-Temperature Method (400°F / 200°C)
A slightly lower temperature is a safer option if your oven runs hot or if your focaccia is particularly thick. It ensures the center bakes without the top over-browning.
- Best For: Deep pan focaccia or recipes with extra wet dough.
- Expect: A slightly longer baking time, usually 25-35 minutes, and a slightly less blistered, but still lovely, crust.
The Role of Your Oven’s Hot Spots
Every oven has it’s unique hot and cold spots. To ensure even baking, rotate your baking pan halfway through the cooking time. This simple step prevents one side from becoming too dark. Using an oven thermometer is also a great idea to verify your oven’s true temperature, as dials can often be inaccurate.
Preparing for the Perfect Bake
Temperature is critical, but preparation is just as important. Here’s how to set the stage.
Preheating is Non-Negotiable
Always, always preheat your oven fully. Putting focaccia into a lukewarm oven will result in poor rise, a pale crust, and a dense texture. Give your oven a solid 30-45 minutes to reach the target temperature, especially if you’re using a baking stone or steel.
Choosing the Right Pan
The pan you use affects heat transfer. A heavy, rimmed baking sheet or a specialized half-sheet pan is ideal. For a softer, thicker focaccia, a cake pan or ceramic dish works well. Dark metal pans absorb more heat and can lead to a darker bottom crust, so you might need to adjust the rack position.
Rack Position Matters
Place your oven rack in the center position. This allows for the most even air circulation and heat around the pan. If you find your bottom crust is browning to fast, move the rack one position higher.
Creating Steam (The Professional Secret)
Professional bakers use steam-injected ovens. You can mimic this at home to get a shinier, crisper crust. Here’s two easy methods:
- Place a metal roasting pan on the bottom rack of your oven while it preheats. When you put the focaccia in, carefully pour about a cup of hot water into the pan and quickly shut the oven door.
- Spritz the walls of the oven with a spray bottle of water a few times in the first 5 minutes of baking.
The steam delays crust formation, allowing the dough to expand more.
A Step-by-Step Baking Guide
Follow these steps from dough to finish for foolproof results.
Step 1: Dough Proofing & Dimpling
After your final proof, your dough should be bubbly and nearly doubled. Gently dimple the dough with oiled fingers, pushing all the way down. This creates those classic pockets that hold pools of olive oil and salt.
Step 2: Preheating and Pan Placement
As you do the final dimpling, ensure your oven has been preheating for at least 30 minutes. Have your chosen pan ready—many bakers prefer to bake the focaccia right on the sheet it was proofed on to avoid deflating it.
Step 3: Loading the Oven
Place the pan carefully in the center of the rack. If you’re using a steam method, add your water now. Close the door quickly to trap the heat and steam.
Step 4: The Bake & Checking for Doneness
Set your timer for 20 minutes. Avoid opening the door before then. At 20 minutes, check the color. It should be a rich, golden brown. The edges will pull away slightly from the pan. The most reliable test is internal temperature: a digital thermometer inserted into the center should read 205–210°F (96–99°C).
Step 5: Cooling is Part of Baking
Let the focaccia cool in the pan for about 5 minutes, then transfer it to a wire rack. This stops the cooking and prevents the bottom from becoming soggy. Resist cutting into it for at least 15-20 minutes; the interior is still setting.
Troubleshooting Common Baking Problems
Pale or Soft Crust
- Cause: Oven not hot enough, lack of steam, or under-baking.
- Fix: Verify oven temp with a thermometer. Use a steam method. Bake 5 minutes longer, checking often.
Bottom is Burning
- Cause: Pan is too dark or placed too low in the oven.
- Fix: Use a lighter-colored pan or place a second empty sheet pan on the rack below to shield the heat. You can also move your rack up one position.
Dense or Gummy Texture
- Cause: Under-baking, cutting while too hot, or dough that was over-proofed and collapsed.
- Fix: Use a thermometer to ensure internal temp hits 210°F. Let it cool completely. Monitor proofing time more closely next time.
Uneven Browning
This is almost always due to oven hot spots. Make rotating the pan a standard part of your baking routine, around the 15-minute mark.
Special Considerations & Variations
Baking Frozen or Cold-Fermented Dough
If baking focaccia from frozen, thaw it slowly in the refrigerator overnight, then let it come to room temperature and proof before baking. For cold-fermented dough (which develops amazing flavor), take it straight from the fridge, let it warm up and finish proofing in the pan for 1-2 hours, then bake as usual. The baking temperature remains the same.
Gluten-Free and Whole Wheat Focaccia
These doughs often benefit from a slightly lower temperature, around 400°F, and a longer bake time. They can brown more quickly but need more time for the interior to set properly. Keep a close eye on the color and rely on the internal temperature test.
Topping Timing
Delicate toppings like fresh herbs or cheese can burn. For these, add them halfway through the baking time. Sturdy toppings like onions, potatoes, or olives can go on before baking. If you’re adding a lot of wet vegetables, pat them dry first to prevent making the dough soggy.
Essential Tools for Success
- Oven Thermometer: The single best investment for consistent baking.
- Digital Instant-Read Thermometer: Takes the guesswork out of doneness.
- Heavy Rimmed Baking Sheet or Jelly Roll Pan: For even heat distribution.
- Bench Scraper: Helps handle the sticky dough.
- Spray Bottle: For easy steam generation.
FAQs About Baking Focaccia
Can I bake focaccia at 350 degrees?
It’s not recommended. 350°F is too low for proper oven spring and crust development. Your focaccia will likely be pale, dense, and dry. Stick to 400°F as an absolute minimum.
How long does focaccia bake at 400 degrees?
At 400°F, expect a baking time of 25 to 35 minutes. Always check for a golden-brown color and an internal temperature of 205-210°F.
What’s the best oven setting for focaccia?
Use the conventional bake setting (top and bottom heat). Avoid the convection fan if your oven has it, as it can cause uneven rising and may blow your olive oil around. If you must use convection, reduce the temperature by 25°F and watch it carefully.
Why did my focaccia burn on top?
This usually means the oven was too hot, the rack was too high, or it simply baked to long. Your oven thermostat might be inaccurate. An oven thermometer is crucial for diagnosing this.
Should I bake focaccia on the top or bottom rack?
The middle rack is ideal. This ensures the top and bottom cook at a similar rate. Only move it if you consistently have issues with top or bottom browning.
Can you overcook focaccia?
Yes, you can. Overbaked focaccia will be dry, hard, and excessively dark. It’s better to check early and often near the end of the suggested baking time. Using a thermometer prevents this.
Final Tips for Mastery
Remember, baking is as much about observation as it is about following a recipe. Your first focaccia might not be perfect, and that’s okay. Note what you see, smell, and taste. Did it brown to fast? Lower the temp next time. Was the center a bit doughy? Bake longer or verify your oven’s true heat.
The classic temperature of 425°F (220°C) is your trusted starting point. From there, you can adjust based on your specific oven, pan, and recipe. With these guidelines, you’ll consistently produce beautiful, delicious focaccia with a perfect crust and a tender, flavorful interior. Now, it’s time to preheat that oven and get baking.