Focaccia Bread Recipe

Focaccia bread recipe is a soft, chewy Italian-style bread with a golden top, crisp edges, and plenty of olive oil flavor. It is made with simple pantry ingredients, then topped with herbs and flaky salt before baking.

This recipe is great when you want homemade bread without shaping a fancy loaf. You can serve it with pasta, soup, salad, roasted vegetables, or slice it for sandwiches. It also makes a great snack with olive oil and balsamic vinegar.

Why You Will Love This Recipe

• Beginner-friendly: No special bread skills are needed, and the dough is easy to handle.

• Simple ingredients: Flour, yeast, water, salt, and olive oil do most of the work.

• Great texture: The bread bakes up soft inside with a lightly crisp, golden top.

• Easy to customize: Add herbs, garlic, tomatoes, olives, cheese, or onions.

Equipment Needed

• Large mixing bowl

• Measuring cups and spoons

• Wooden spoon or silicone spatula

• 9×13-inch baking pan

• Plastic wrap or clean kitchen towel

• Small bowl for topping oil

• Oven mitts

• Cooling rack

Ingredients List

For the Dough

• 4 cups all-purpose flour

• 2 teaspoons instant yeast

• 2 teaspoons kosher salt

• 1 3/4 cups warm water, about 100°F to 110°F

• 2 tablespoons olive oil, plus more for the bowl and pan

For Topping

• 3 tablespoons olive oil

• 1 teaspoon flaky sea salt or coarse salt

• 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary

• 2 garlic cloves, thinly sliced, optional

• 1/4 teaspoon black pepper, optional

Timing & Servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes, including rise time
Servings: 12 pieces

How to Make Focaccia Bread Recipe Step by Step

Step 1: Mix the dry ingredients

In a large mixing bowl, add the flour, instant yeast, and kosher salt. Stir well so the yeast and salt are evenly mixed into the flour.

Step 2: Add water and olive oil

Pour in the warm water and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until a sticky dough forms. The dough will look soft and a little rough, and that is okay.

Step 3: Let the dough rise

Drizzle a little olive oil over the dough and turn it once so it is lightly coated. Cover the bowl with plastic wrap or a clean towel.

Let it rise in a warm spot for 1 1/2 to 2 hours, or until it looks puffy and almost doubled in size.

Step 4: Prepare the baking pan

Pour 2 tablespoons olive oil into a 9×13-inch baking pan and spread it across the bottom and sides. This helps the focaccia get crisp edges and keeps it from sticking.

Step 5: Move the dough to the pan

Transfer the risen dough into the prepared pan. Gently stretch it toward the corners with oiled hands. If the dough pulls back, let it rest for 10 minutes, then stretch it again.

Step 6: Let it rise again

Cover the pan and let the dough rise for 30 to 40 minutes. It should look puffy and fill most of the pan.

While the dough rises, preheat the oven to 425°F.

Step 7: Add dimples and toppings

Drizzle 3 tablespoons olive oil over the top of the dough. Use your fingertips to press deep dimples all over the surface.

Sprinkle with flaky salt, rosemary, garlic slices if using, and black pepper if you like.

Step 8: Bake the focaccia

Bake for 22 to 25 minutes, or until the top is golden brown and the edges are crisp.

If the top is browning too fast, loosely cover it with foil during the last few minutes.

Step 9: Cool and slice

Let the focaccia cool in the pan for about 10 minutes. Move it to a cooling rack if you want the bottom to stay crisp.

Slice into squares and serve warm or at room temperature.

Tips for the Best Focaccia Bread Recipe

1. Use warm water, not hot water. Water that is too hot can weaken the yeast and stop the dough from rising well.
2. Do not add too much extra flour. Focaccia dough should be sticky and soft. A wet dough gives the bread its airy texture.
3. Oil your hands before touching the dough. This makes it easier to stretch and keeps the dough from sticking to your fingers.
4. Let the dough rest if it will not stretch. A short rest relaxes the dough and makes it easier to spread in the pan.
5. Press the dimples deeply. This helps the olive oil settle into the bread and gives focaccia its classic look and texture.
6. Use enough olive oil. It may seem like a lot, but olive oil is what gives focaccia its crisp edges and rich flavor.

Variations to Try

• Tomato focaccia: Press halved cherry tomatoes into the top before baking.

• Olive focaccia: Add sliced black or green olives with the rosemary.

• Garlic herb focaccia: Use garlic, rosemary, thyme, and parsley.

• Cheesy focaccia: Sprinkle grated Parmesan over the top before baking.

• Onion focaccia: Add thinly sliced red onion for a savory topping.

• Spicy focaccia: Sprinkle with red pepper flakes before baking.

Serving Suggestions

Serve focaccia warm with a small bowl of olive oil and balsamic vinegar for dipping.

It also goes well with pasta, tomato soup, chicken soup, grilled chicken, roasted vegetables, or a fresh salad.

You can slice it in half and use it for sandwiches with turkey, mozzarella, tomatoes, pesto, or roasted vegetables.

Make-Ahead, Storage, and Reheating

You can make the dough ahead and let it rise slowly in the refrigerator overnight. After mixing the dough, cover the bowl and refrigerate it for 8 to 18 hours. Let it sit at room temperature for about 45 minutes before transferring it to the pan.

Store leftover focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 4 days, though the texture is best when fresh.

To freeze, wrap cooled pieces tightly and place them in a freezer-safe bag. Freeze for up to 2 months.

To reheat, warm slices in a 350°F oven for 8 to 10 minutes. You can also heat a piece in a skillet for a crisp bottom.

Nutritional Facts

Calories: 210
Fat: 8g
Carbs: 30g
Protein: 5g
Sugar: 1g
Sodium: 390mg

Focaccia Bread Recipe

Focaccia Bread is a soft, fluffy Italian flatbread with a crisp golden crust, infused with olive oil and topped with herbs like rosemary and flaky sea salt. This easy homemade bread is perfect for sandwiches, dipping in olive oil, or serving alongside soups and pasta dishes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Side Dish

Cuisine Italian, Mediterranean

Servings 12 people

Calories 210 kcal

Equipment

• Large mixing bowl
• Measuring Cups and Spoons
• Wooden spoon or silicone spatula
• 9×13-inch baking pan
• Plastic wrap or clean kitchen towel
• Small bowl for topping oil
• Oven mitts
• Cooling rack

Ingredients

  

For the Dough

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 3/4 cups warm water about 100°F to 110°F
• 2 tablespoons olive oil plus more for the bowl and pan

For Topping

• 3 tablespoons olive oil
• 1 teaspoon flaky sea salt or coarse salt
• 1 tablespoon fresh rosemary chopped, or 1 teaspoon dried rosemary
• 2 garlic cloves thinly sliced, optional
• 1/4 teaspoon black pepper optional

Instructions

 

Step 1: Mix the dry ingredients

• In a large mixing bowl, add the flour, instant yeast, and kosher salt. Stir well so the yeast and salt are evenly mixed into the flour.

Step 2: Add water and olive oil

• Pour in the warm water and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until a sticky dough forms. The dough will look soft and a little rough, and that is okay.

Step 3: Let the dough rise

• Drizzle a little olive oil over the dough and turn it once so it is lightly coated. Cover the bowl with plastic wrap or a clean towel.
• Let it rise in a warm spot for 1 1/2 to 2 hours, or until it looks puffy and almost doubled in size.

Step 4: Prepare the baking pan

• Pour 2 tablespoons olive oil into a 9×13-inch baking pan and spread it across the bottom and sides. This helps the focaccia get crisp edges and keeps it from sticking.

Step 5: Move the dough to the pan

• Transfer the risen dough into the prepared pan. Gently stretch it toward the corners with oiled hands. If the dough pulls back, let it rest for 10 minutes, then stretch it again.

Step 6: Let it rise again

• Cover the pan and let the dough rise for 30 to 40 minutes. It should look puffy and fill most of the pan.
• While the dough rises, preheat the oven to 425°F.

Step 7: Add dimples and toppings

• Drizzle 3 tablespoons olive oil over the top of the dough. Use your fingertips to press deep dimples all over the surface.
• Sprinkle with flaky salt, rosemary, garlic slices if using, and black pepper if you like.

Step 8: Bake the focaccia

• Bake for 22 to 25 minutes, or until the top is golden brown and the edges are crisp.
• If the top is browning too fast, loosely cover it with foil during the last few minutes.

Step 9: Cool and slice

• Let the focaccia cool in the pan for about 10 minutes. Move it to a cooling rack if you want the bottom to stay crisp.
• Slice into squares and serve warm or at room temperature.

Keyword Focaccia Bread Recipe

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but mix it with the warm water first and let it sit for 5 to 10 minutes until foamy before adding it to the flour.

Why is my focaccia dense?

It may not have risen long enough, or the water may have been too hot or too cold. Give the dough enough time to become puffy before baking.

Can I make focaccia without rosemary?

Yes. You can skip rosemary or replace it with thyme, oregano, basil, garlic, tomatoes, olives, or Parmesan.

How do I know when focaccia is done?

The top should be golden brown, the edges should look crisp, and the bread should sound slightly hollow when tapped.

Conclusion

This Focaccia Bread Recipe is simple, soft, and full of olive oil flavor. It is a great homemade bread for beginners because the dough is easy to mix, easy to shape, and very forgiving. Try it with your favorite toppings and serve it warm with dinner, soup, salad, or as a snack.