Focaccia Bread Recipe

Why You’ll Love Focaccia Bread Recipe

Focaccia is beloved for its simplicity and versatility. Made with everyday ingredients like flour, yeast, water, salt, and olive oil, this bread yields a golden crust with soft, airy pockets inside. You’ll love how the aroma fills your kitchen, the texture that pairs beautifully with soups and salads, and how easy it is to customize with toppings like rosemary or olives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups bread flour or all‑purpose flour
2 ¼ teaspoons active dry yeast or instant yeast
2 teaspoons salt
1 ¾ cups warm water
¼ cup extra virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves
Coarse sea salt for sprinkling

Directions

Mixing and kneading the dough

1. In a large bowl, combine the flour, salt, and yeast.

2. Add the warm water and olive oil, mixing until a shaggy dough forms.

3. Knead the dough until smooth and elastic (about 10 minutes).

First rise

1. Place the dough in a lightly oiled bowl and cover.

2. Let it rise in a warm, draft-free area for 1–2 hours, or until it doubles in size.

Shaping and second rise

1. Grease a baking sheet with olive oil.

2. Gently stretch the dough to fit the pan.

3. Use your fingertips to create dimples all over the surface.

4. Cover and let it rise again for about 30 minutes.

Topping and baking

1. Preheat your oven to 425°F (220°C).

2. Drizzle olive oil over the dough, and sprinkle with rosemary and coarse sea salt.

3. Bake for 20–25 minutes, or until golden brown.

Servings and timing

This recipe makes about 8 servings. Preparation time is approximately 2 hours and 30 minutes, including rising time, with about 25 minutes of baking.

Variations

• Mediterranean style: Top with olives, sun-dried tomatoes, and feta cheese.

• Sweet version: Try grapes, honey, and thyme for a unique take.

• Stuffed focaccia: Press prosciutto and mozzarella into the dough before baking.

• You can also experiment with garlic, onions, or different herbs like thyme and oregano.

Storage/Reheating

To store focaccia, let it cool completely, then keep it at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly and freeze for up to 2–3 months. To reheat, warm in a 375°F (190°C) oven for 5–10 minutes until crisp and heated through.

FAQs

What makes focaccia different from regular bread?

Focaccia is an Italian flatbread with a higher olive oil content, giving it a rich flavor and distinctive soft interior with a slightly crispy crust.

Can I use all‑purpose flour instead of bread flour?

Yes, all‑purpose flour works, though bread flour will give a slightly chewier texture.

Do I need to knead focaccia dough?

Kneading helps develop gluten and achieve a chewy, airy crumb. Some no-knead methods exist, but kneading provides more reliable results.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight. Just bring it to room temperature before shaping and baking.

Why didn’t my focaccia rise well?

Check that your yeast is fresh, your water isn’t too hot or too cold, and that you gave the dough enough time in a warm environment to rise properly.

What herbs go well on focaccia?

Rosemary is classic, but thyme, oregano, basil, or a mix of Italian herbs work wonderfully too.

Can I use dried herbs?

Yes, dried herbs can be used, but use less than you would fresh since they have a more concentrated flavor.

How do I get big airy holes in my focaccia?

Let the dough rise fully, handle it gently, and don’t deflate it before baking to help preserve the airy structure.

Can focaccia be used for sandwiches?

Absolutely. It’s perfect for sandwiches thanks to its thickness and texture.

Is focaccia good the next day?

Yes, especially if reheated. It stays delicious for a couple of days and regains its crispness when warmed in the oven.

Conclusion

This focaccia bread recipe offers a delicious, versatile bread that’s surprisingly simple to make. With basic ingredients and a few key techniques, you’ll create a flavorful Italian classic perfect for sharing or enjoying on its own. Experiment with toppings and enjoy the warm, aromatic results from your oven.

Focaccia Bread Recipe

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This homemade focaccia bread recipe yields a fluffy, golden crusted Italian flatbread that’s perfect as a side dish, sandwich base, or appetizer. Infused with olive oil and herbs, it’s easy to make and packed with flavor.

• Author: Emily
• Prep Time: 2 hours 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 9x13-inch pan
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon kosher salt
• 1 3/4 cups warm water (110°F)
• 1/2 cup extra virgin olive oil, divided
• Flaky sea salt, for topping
• Fresh rosemary (optional), for topping

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Instructions

1. In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
2. Add flour and kosher salt to the yeast mixture and mix until a shaggy dough forms.
3. Add 1/4 cup of olive oil and mix until incorporated.
4. Transfer the dough to a well-oiled bowl, cover, and let it rise in a warm place for 1 to 2 hours until doubled in size.
5. Grease a 9×13-inch baking pan with 2 tablespoons of olive oil.
6. Transfer the dough to the pan and stretch it to fit. Let it rise again for 30 to 45 minutes.
7. Preheat the oven to 425°F (220°C).
8. Use your fingers to dimple the surface of the dough. Drizzle with remaining olive oil and sprinkle with flaky sea salt and rosemary if using.
9. Bake for 20-25 minutes until golden brown.
10. Let cool slightly before slicing and serving.

Notes

• Use high-quality olive oil for the best flavor.
• Focaccia can be topped with a variety of herbs or vegetables like cherry tomatoes or olives.
• Best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 1g
• Sodium: 310mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg