If there’s one bread that captures the soul of Italy in every bite, it’s focaccia. This Focaccia Bread Recipe is the ultimate blend of golden, crispy edges and a soft, airy center all soaked with the richness of olive oil and sprinkled with fragrant rosemary. Whether you’re serving it with pasta, dipping it into olive oil and balsamic vinegar, or making the best sandwich you’ve ever tasted, this bread is pure comfort.
Easy Homemade Focaccia Bread Recipe
Why You’ll Love This Focaccia Bread Recipe
- Beginner Friendly, Yet Impressive Even if you’ve never baked bread before, this recipe walks you through each step so you can create bakery level focaccia at home.
- Customizable Toppings From classic rosemary and sea salt to roasted tomatoes, caramelized onions, or olives, you can make it your own every time.
- Perfect for Any Occasion Serve it alongside soups, pasta, salads, or simply tear off a piece and dip it into good olive oil it’s always a hit.
- Stays Fresh for Days Unlike many breads, focaccia keeps its flavor and texture for a couple of days, making it perfect for make ahead meals.
Ingredients for Homemade Focaccia Bread
- Here’s what you’ll need:
- 4 cups (480g) bread flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups (360ml) warm water
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- 2 tsp sea salt
- Optional toppings: rosemary, tomatoes, olives, onions
How to Make Focaccia Bread (Step By Step)
1. Activate the Yeast
In a large bowl, combine warm water (not hot) with yeast. Let it sit for 5–10 minutes until frothy.
2 .Mix the Dough
Add flour, salt, and olive oil. Mix until a sticky dough forms.
3. First Rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
4. Shape & Second Rise
Transfer dough to a generously oiled baking pan. Stretch gently to fit. Let rise for another 30 minutes.
5. Dimpling & Toppings
Use your fingertips to press deep dimples into the dough. Drizzle generously with olive oil and add toppings.
6. Bake
Bake in a preheated oven at 425°F (220°C) for 20–25 minutes, until golden brown.
7. Cool & Serve
Let it cool slightly before slicing. Serve warm or at room temperature.
Tips for the Best Focaccia Bread Every Time
- Don’t rush the rise the longer the rise, the more flavorful the bread.
- Be generous with olive oil it’s the secret to crispy edges.
- Experiment with toppings roasted garlic, sun dried tomatoes, or feta are all delicious.
Serving Suggestions & Storage
- Serve with Italian soups, pasta, or salads.
- Slice horizontally for gourmet sandwiches.
- Pair with olive oil & balsamic vinegar for dipping.
Storage: Keep in an airtight container at room temperature for 2 days, or freeze up to 2 months. Reheat in the oven to refresh.
| Calories | 210 kcal |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugars | 0.5 g |
| Protein | 5 g |
| Total Fat | 9 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 340 mg |
| Potassium | 65 mg |
| Calcium | 8 mg |
| Iron | 1.8 mg |
FAQs about Focaccia Bread
Q: Can I make focaccia without rosemary?
Yes! You can leave it plain, or top it with garlic, olives, cherry tomatoes, or caramelized onions.
Q: How do I store focaccia bread?
Keep it in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat in the oven for best texture.
Q: Can I freeze focaccia?
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw and warm before serving.
Easy Homemade Focaccia Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 2 tsp salt
- 1 packet 2 ¼ tsp active dry yeast
- 1 ½ cups warm water 110°F / 43°C
- 1 tsp sugar
- 1/4 cup extra-virgin olive oil plus more for drizzling
- Fresh rosemary sprigs optional
- Coarse sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Preheat oven to 425°F (220°C). Lightly oil a baking sheet or pan.
- Punch down the dough and press it into the prepared pan, stretching to fit.
- Use your fingertips to make dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
- Bake for 20–25 minutes or until golden brown. Cool slightly before slicing.
Video
Notes
- For extra flavor, top with thinly sliced onions, cherry tomatoes, or olives before baking.
- Serve warm with olive oil and balsamic vinegar for dipping.
- Focaccia can be stored in an airtight container for up to 2 days.
