Easy Homemade Focaccia Bread Recipe

Introduction

Focaccia is a wonderfully soft and flavorful Italian flatbread that’s surprisingly easy to make at home. With its golden crust, signature dimples, and fragrant rosemary aroma, this bread is perfect for snacking, serving with meals, or making sandwiches.

Ingredients

• 4 cups (500g) all-purpose flour
• 2 teaspoons salt (Maldon Sea Salt Flakes recommended)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 3/4 cups (415ml) warm water
• 1 tablespoon honey
• 1/4 cup (60ml) olive oil, plus more for drizzling (California Extra Virgin Oil recommended)
• 2 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1 tablespoon fresh rosemary (or dried)
• Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onion

Instructions

1. Step 1: Activate the yeast by combining warm water, honey, and active dry yeast in a small bowl. Stir gently and let it sit for 5–10 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture along with 1/4 cup olive oil. Stir until a sticky dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5–6 minutes.
4. Step 4: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Step 5: Drizzle olive oil generously into a 9×13-inch baking dish. Transfer the risen dough into the pan and stretch gently to fit. Let it rest for another 30 minutes to puff up slightly.
6. Step 6: Preheat your oven to 425°F (220°C). Using your fingers, press deep dimples all over the dough to trap olive oil and create the classic texture.
7. Step 7: Drizzle 2 tablespoons olive oil evenly on top, sprinkle with flaky sea salt and rosemary, and add any optional toppings if desired.
8. Step 8: Bake for 20–25 minutes until golden brown. Remove from oven, let cool slightly, then slice and enjoy.

Tips & Variations

• For extra flavor, add caramelized onions or roasted garlic as toppings before baking.
• Use a stand mixer to make kneading easier and ensure consistent dough texture.
• Try mixing herbs like thyme or oregano with the rosemary for added aroma.
• If you like a softer crust, cover the focaccia with foil for the last 5 minutes of baking.

Storage

Store focaccia in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. For longer storage, freeze the bread in a sealed bag for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 5–10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require activation in warm water, mix it directly with the flour and adjust the rising time accordingly.

How do I make my focaccia extra fluffy?

Ensure your yeast is fresh and give the dough enough time to rise until doubled. Also, avoid over-kneading and handle the dough gently when transferring to the pan.

Easy Homemade Focaccia Bread Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This Easy Homemade Focaccia Bread recipe yields a soft, flavorful Italian flatbread with a golden crust, infused with olive oil and fresh rosemary. Perfect as a side dish, sandwich base, or snack, this focaccia features a tender crumb with signature dimples that hold pockets of rich olive oil and sea salt.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 9×13-inch focaccia bread (8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups (500g) all-purpose flour
• 2 teaspoons salt (Maldon Sea Salt Flakes recommended)
• 2 1/4 teaspoons (1 packet) active dry yeast

Wet Ingredients

• 1 3/4 cups (415ml) warm water
• 1 tablespoon honey
• 1/4 cup (60ml) olive oil, plus more for drizzling (California Extra Virgin Olive Oil recommended)

Toppings & Garnish

• 2 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1 tablespoon fresh rosemary (or dried rosemary)
• Optional: cherry tomatoes, garlic cloves, black olives, or caramelized onion

Instructions

1. Activate the Yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit undisturbed for 5–10 minutes until the mixture becomes foamy, signaling that the yeast is active and ready.
2. Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center, then pour in the activated yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5–6 minutes to develop the gluten properly.
4. First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough inside, cover it with a clean kitchen towel, and leave it in a warm, draft-free spot to rise for 1 to 1.5 hours or until doubled in size.
5. Prepare the Baking Pan: Drizzle olive oil generously over a 9×13-inch baking dish or sheet pan. Transfer the risen dough into the pan, gently stretching and pressing it to fit the shape of the pan. Let it rest for an additional 30 minutes to allow the dough to puff slightly.
6. Create the Signature Dimples: Preheat your oven to 425°F (220°C). Using your fingers, press deep dimples all over the surface of the dough. These dimples trap olive oil and provide focaccia’s distinctive texture and flavor.
7. Add Toppings and Oil: Drizzle 2 tablespoons olive oil over the dough. Sprinkle flaky sea salt and fresh rosemary evenly across the top. Optionally, add cherry tomatoes, garlic cloves, black olives, or caramelized onions as desired.
8. Bake: Place the pan in the preheated oven and bake for 20–25 minutes until the focaccia is golden brown and cooked through with a crisp crust.
9. Cool and Serve: Remove from oven and let cool slightly on a wire rack. Slice and serve warm or at room temperature.

Notes

• Ensure the water is warm but not hot to avoid killing the yeast; ideal temperature is around 105°F to 110°F (40°C to 43°C).
• For more flavor, try infusing the olive oil with crushed garlic before drizzling over the dough.
• Focaccia dough is versatile: feel free to customize toppings like olives, sun-dried tomatoes, caramelized onions, or different herbs.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat leftover focaccia in a hot oven or toaster oven to restore crispiness.

Keywords: focaccia, homemade bread, Italian bread, rosemary, olive oil bread, easy bread recipe, flatbread