Learning how to make focaccia bread at home is one of the most rewarding baking experiences you can enjoy. This Italian classic is soft and airy inside, with a golden, slightly crisp crust on the outside. The aroma of fresh bread mingled with olive oil, sea salt, and rosemary is enough to make your kitchen feel like a cozy bakery. Whether you are a first-time baker or have spent years honing your skills, this focaccia bread recipe is approachable, versatile, and perfect for sharing with friends and family.
Why You Will Love This Focaccia Bread Recipe
Focaccia bread is a simple yet impressive bread that brings joy to both bakers and eaters. One of the best things about making focaccia is how customizable it is. You can stick to a classic version topped with rosemary and flaky salt, or experiment with other toppings like olives, caramelized onions, cherry tomatoes, or even garlic. The texture is another highlight—soft and pillowy on the inside, with slightly crisp edges that offer the perfect contrast.
The preparation is straightforward. Even if you’ve never kneaded dough before, following a few careful steps ensures a reliable rise and excellent results. Using warm water and yeast guarantees a fluffy crumb, while olive oil adds richness and flavor. This bread is not only a delicious addition to meals but also a great base for sandwiches, bruschetta, or dipping into your favorite sauces.
Ingredients You Will Need for Focaccia Bread
To make this focaccia bread, you will need basic pantry ingredients, many of which you probably already have on hand. Here’s the full list:
- 1¾ cups warm water, 105° to 115°F
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
- 4 cups all-purpose flour (500 grams)
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil, plus more for your hands and the pan
- Flaky sea salt, optional, for sprinkling
- Chopped fresh rosemary, optional, for sprinkling
Step-by-Step Directions for Making Focaccia Bread
Making focaccia bread might seem intimidating at first, but by breaking the process down into simple steps, you can achieve bakery-quality results at home.
- Activate the yeast – Start by combining the warm water and cane sugar in a mixing bowl. Sprinkle the yeast on top and stir lightly. Allow it to sit for 5 minutes until it becomes foamy. If it doesn’t foam, it’s best to start again with fresh yeast.
- Mix the dough – Add the flour and salt to the yeast mixture. Mix on low speed until a rough dough forms, then increase to medium speed for about 5 minutes until the dough becomes elastic and sticky. It should begin to cling to the sides of the bowl, signaling that the gluten has developed properly.
- First rise – Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl using a spatula, then coat the top of the dough lightly with oil. Cover the bowl with plastic wrap or a damp towel and let the dough double in size, which usually takes 1 to 1½ hours.
- Prepare the baking pan – Brush a 9×13-inch baking dish with 2 tablespoons of olive oil. Rub your hands with oil, lift the dough from the bowl, and gently fold it over itself to form a rough ball. Transfer the dough to the prepared pan and spread it out to the edges, letting it relax if it pulls back. Cover and let it rise again until doubled in size, about 45 minutes.
- Preheat the oven – Thirty minutes into the second rise, preheat your oven to 425°F.
- Add toppings and indentations – Remove the covering and drizzle the remaining olive oil over the dough. Use your oiled fingers to create dimples across the surface. Sprinkle with flaky sea salt and rosemary if desired.
- Bake – Place the pan in the oven and bake for 20 to 30 minutes, or until the focaccia turns golden brown. Remove from the oven and allow it to cool slightly before slicing.
How to Serve Focaccia Bread
Serving focaccia bread is as simple as baking it. Its versatility makes it a wonderful companion for a variety of dishes. You can slice it into squares for sandwiches, tear it into chunks for a dinner side, or serve it alongside soups and salads. Drizzling a little extra olive oil over the top or dipping pieces into balsamic vinegar and olive oil elevates the experience.
Focaccia also works beautifully for entertaining. Arrange it on a board with cheeses, fresh vegetables, and cured meats (excluding pork, if desired), and you have a visually appealing and flavorful addition to any table. Hot, fresh from the oven, it pairs perfectly with a simple tomato sauce for dipping or with fresh herbs for a fragrant snack.
Expert Tips for Perfect Focaccia Bread
- Use the right water temperature – Yeast is sensitive, so make sure the water is between 105° and 115°F. Too hot can kill the yeast, too cold and it won’t activate.
- Be generous with olive oil – Olive oil adds flavor, tenderness, and helps prevent sticking. Coat your hands, bowl, and pan liberally.
- Don’t rush the rise – Allowing the dough to double in size ensures a soft, airy texture. Patience is key.
- Create deep dimples – Pressing indentations with your fingers allows the oil and seasonings to seep into the dough, producing characteristic focaccia texture and flavor.
- Experiment with toppings – Rosemary is classic, but you can add sun-dried tomatoes, olives, caramelized onions, or garlic to suit your taste.
- Check doneness visually – The focaccia should be golden brown and slightly crisp at the edges. If the center feels soft, give it a few more minutes in the oven.
How to Store Focaccia Bread
Focaccia bread is best enjoyed fresh, but it can be stored to enjoy later. Place cooled bread in an airtight container or tightly wrap it in plastic wrap to maintain softness. It will keep at room temperature for up to two days. For longer storage, freeze the bread in a sealed bag for up to a month. To refresh, warm it in a preheated oven at 350°F for 5–10 minutes.
Variations of Focaccia Bread
Focaccia bread is highly versatile. You can easily adapt the recipe to include different flavors and toppings.
- Cheese focaccia – Sprinkle shredded mozzarella, parmesan, or your favorite cheese over the dough before baking.
- Vegetable focaccia – Add thinly sliced tomatoes, bell peppers, or caramelized onions.
- Herb focaccia – Experiment with thyme, oregano, or sage in addition to or instead of rosemary.
- Garlic focaccia – Press sliced or minced garlic into the dimples for a fragrant, savory twist.
Each variation retains the signature softness and crispness of traditional focaccia while adding a new layer of flavor for your enjoyment.
Frequently Asked Questions About Focaccia Bread
How long does focaccia bread take to make?
From start to finish, including rising time, focaccia bread takes about three hours. Active preparation time is around one hour.
Can I make focaccia without a stand mixer?
Yes, you can mix and knead the dough by hand. It may take a little longer, but you can achieve the same results.
What toppings can I use on focaccia?
Classic toppings include rosemary and flaky sea salt, but you can also try olives, tomatoes, garlic, or cheeses.
How do I get a soft inside and crispy edges?
Use warm water for the yeast, allow the dough to rise fully, and be generous with olive oil. Baking at 425°F ensures golden, slightly crisp edges.
Can I freeze focaccia bread?
Yes, wrap cooled focaccia tightly and freeze for up to a month. Reheat in the oven for a few minutes to restore freshness.
Why is my focaccia dense?
Dense focaccia usually results from under-proofing or using cold water that prevents the yeast from activating fully.
Is focaccia bread healthy?
Focaccia bread contains basic, wholesome ingredients like flour, olive oil, water, and yeast. Using whole-grain flour or adding vegetables can increase its nutritional value.
Focaccia Bread
Equipment
- Mixing Bowl
- Baking Dish
- Plastic wrap or damp towel
- Oven
Ingredients
- 1¾ cups warm water (105° to 115°F)
- 2 tsp cane sugar
- 1 package active dry yeast (¼-ounce, 2¼ tsp)
- 4 cups all-purpose flour (500 grams)
- 2 tsp sea salt
- 6 Tbsp extra-virgin olive oil plus more for hands and pan
- As needed flaky sea salt optional, for sprinkling
- As needed chopped fresh rosemary optional, for sprinkling
Instructions
- Combine warm water and cane sugar in a mixing bowl. Sprinkle yeast on top and stir lightly. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix on low speed until a rough dough forms, then increase to medium speed for about 5 minutes until elastic and sticky.
- Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and coat the top lightly with oil. Cover and let rise until doubled in size, about 1 to 1½ hours.
- Brush a 9×13-inch baking dish with 2 tablespoons of olive oil. Lift the dough from the bowl and fold it into a rough ball. Transfer to the prepared dish and spread to the edges.
- Cover and let rise again until doubled in size, about 45 minutes. Preheat oven to 425°F (220°C) halfway through this rise.
- Drizzle remaining olive oil over the dough. Use oiled fingers to create dimples across the surface. Sprinkle with flaky sea salt and rosemary if desired.
- Bake for 20 to 30 minutes until golden brown. Remove from oven and let cool slightly before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!