Focaccia

If you're looking for the absolute best homemade bread, Focaccia is your answer! It's golden-crisp on the outside, ultra-soft and chewy inside, and infused with a rich olive oil flavor that's positively addictive.

Studded with aromatic rosemary and flaky sea salt, every bite sings with simple Italian goodness. The signature dimpled top not only looks rustic and inviting, but it also soaks up pools of olive oil and herbs for those craveable crispy corners.

This is the ultimate bread for sharing-think dinner parties, weekend suppers, or building the perfect gourmet sandwich. It's surprisingly easy and totally customizable, making it a must-try whether you're a bread-baking pro or just getting started.

I fell in love with focaccia during a trip to Liguria, and I've been perfecting my recipe ever since. Now I'm so excited to share it with you!

Why You'll Love This Recipe

• Amazingly soft and chewy center with a golden, crispy crust
• Bursting with rich olive oil flavor and fresh herbs
• Great for beginners-minimal kneading or shaping required
• Endlessly customizable with your favorite toppings
• Perfect for sharing, sandwiches, or as a stunning party side

Key Ingredients for Focaccia

Bread Flour

Bread flour is key for developing that lovely chewy crumb and structure in authentic focaccia. Its higher protein content helps create those classic airy bubbles. You can use all-purpose flour in a pinch, but bread flour yields the best result.

Extra Virgin Olive Oil

Olive oil is the heart and soul of focaccia, delivering deep flavor and that signature golden crust. Use a good quality extra virgin olive oil for the best aroma and taste. Don't skimp here-focaccia's magic comes from generous oil!

Instant Yeast

Instant yeast makes this bread rise beautifully and quickly. If you only have active dry yeast, you can use it but be sure to proof it in the warm water with sugar before adding to the dough. Both types work well-just pay attention to activation.

Fresh Rosemary

Rosemary brings assertive, woodsy aroma that infuses the bread throughout. Strip the leaves from the woody stems and give them a rough chop. If you don't have fresh rosemary, try fresh thyme or oregano, or use dried herbs in a pinch (just use less).

Flaky Sea Salt

That irresistible crunch and burst of flavor come from a sprinkle of flaky sea salt on top. Maldon is classic, but any finishing salt works. Regular fine salt can be used for the dough, but use something flaky for garnish.

Instructions for Focaccia

Mix the Dough

In a large bowl, whisk together the flour, instant yeast, sugar, and fine sea salt. Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon or spatula until no dry flour remains and a sticky dough forms.

First Rise

Cover the bowl tightly with plastic wrap or a damp towel. Let it rise in a warm spot for about 1 hour, or until doubled in size and bubbly. (If your kitchen is chilly, the oven with the light on works great!)

Prepare the Pan

Drizzle 2 tablespoons olive oil onto a 9x13 inch baking pan. Scrape the risen dough onto the oiled pan and, using your hands, gently stretch and press the dough to fill the pan. It's fine if it bounces back-just let it rest for 10 minutes, then stretch again as needed.

Dimple the Dough

Brush another tablespoon of olive oil over the top of the dough. With oiled fingers, press deep dimples all over the surface, almost to the bottom of the pan. Sprinkle with half of the rosemary and all the flaky sea salt.

Second Rise

Let the dough rise uncovered at room temperature for 30-45 minutes, until puffy and slightly risen.

Bake

Preheat your oven to 425°F (220°C). Bake the focaccia for 22-25 minutes, until golden brown and crisp around the edges. The top should sound hollow if you tap it gently.

Finish and Enjoy

Brush with a bit more olive oil and scatter the remaining rosemary over top. Let cool slightly, then slice and serve warm or at room temperature.

Recipe Variations

Add Some Toppings

Get creative with your focaccia toppings! Try sliced cherry tomatoes, Kalamata olives, caramelized onions, or roasted garlic on the dimpled surface before baking. Each brings a new layer of flavor and visual appeal.

Make It Cheesy

For a cheesy twist, sprinkle freshly grated Parmesan or shredded mozzarella on top before baking. The cheese adds irresistible golden color and gooey texture.

Gluten-Free Option

Substitute a 1:1 gluten-free baking flour blend for a tender gluten-free focaccia. Expect a slightly different texture, but delicious flavor.

Whole Wheat Upgrade

Swap up to half the bread flour for whole wheat flour for a nuttier flavor and added fiber. Add an extra tablespoon of water if needed, as whole wheat absorbs more moisture.

Vegan and Allergen-Friendly

This base recipe is naturally vegan! To make it safe for allergies, be sure to use allergy-friendly flours and oils as needed.

Serving Suggestions

Serve warm slices of focaccia alongside classic Italian dishes like pasta, risotto, or hearty soups. It's also perfect for making sandwiches, dipping in olive oil and balsamic vinegar, or transforming into gourmet croutons for salads. For a showy presentation, garnish with extra rosemary, flaky sea salt, and a drizzle of fresh olive oil.

Storage and Reheating

Store leftover focaccia at room temperature in an airtight container or wrapped tightly for up to 2 days. For longer storage, freeze individual squares tightly wrapped for up to 2 months. To reheat, warm in a 350°F oven for 10 minutes, or until heated through and slightly crisp. Avoid microwaving to preserve the crisp crust.

Frequently Asked Questions About Focaccia (FAQ)

A: Yes! You can refrigerate the covered dough after the first rise for up to 24 hours. Let it come to room temperature and complete the second rise before baking.

A: This usually means the dough didn't rise long enough or the yeast was inactive. Make sure your yeast is fresh and let the dough fully double on both rises.

A: Absolutely! All-purpose flour will work, though the texture will be slightly less chewy. It's a great option if bread flour is unavailable.

Thanks for letting me share my favorite focaccia recipe with you! It's such a joy to make and is sure to become a staple in your kitchen. Try it for your next gathering or cozy meal at home, then leave a comment or rating to let me know how it turned out. Happy baking!

★★★★★ 4.80 from 173 ratings

Focaccia

yield: 8 servings

prep: 20 min (plus 1 hr 45 min rising)

cook: 25 min

total: 2 hr 30 min

Make this easy Italian Focaccia recipe for pillowy, olive oil-rich bread with golden crisp edges! Perfect for sandwiches, snacking, or a stunning party side.

🖨️ Print Pin Recipe

Ingredients

• 3 ¾ cups (480g) bread flour (or all-purpose flour)
• 1 ½ teaspoons instant yeast
• 1 ½ teaspoons sugar
• 2 teaspoons fine sea salt
• 1 ⅓ cups (320ml) warm water (about 105°F)
• ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
• 2 tablespoons chopped fresh rosemary, divided
• 1 ½ teaspoons flaky sea salt (Maldon or similar), for topping

Instructions

1. 1
   In a large bowl, whisk together bread flour, yeast, sugar, and fine sea salt. Add warm water and 2 tablespoons olive oil. Mix until a sticky dough forms.
2. 2
   Cover the bowl with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until doubled and bubbly.
3. 3
   Generously oil a 9x13 inch pan with 2 tablespoons olive oil. Turn out the dough and gently stretch to fit the pan; let rest 10 minutes if needed, then press again.
4. 4
   Brush the dough with more olive oil. Using oiled fingers, deeply dimple the dough all over. Sprinkle with half the rosemary and all the flaky salt.
5. 5
   Let the dough rise, uncovered, for 30-45 minutes, until puffy.
6. 6
   Bake in a preheated 425°F (220°C) oven for 22-25 minutes, or until golden and crisp.
7. 7
   Brush with more olive oil, sprinkle remaining rosemary, cool slightly, slice, and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 245 cal

Protein: 6g

Fat: 7g

Total Carbs: 41g

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

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