Focaccia Bread

Why You’ll Love This Recipe

This Focaccia Bread is a classic Italian bread that’s easy to make, yet incredibly flavorful. The olive oil gives it a rich, savory flavor, while the rosemary adds a fragrant, herby touch that complements the bread perfectly. The texture is light and airy, and the crispy, golden crust makes each bite deliciously satisfying. Whether you pair it with a meal or enjoy it on its own, this focaccia bread is sure to impress!

Ingredients

• 1 ½ cups warm water (105-115°F)
• 2 teaspoons honey or granulated sugar
• 2 ¼ teaspoons active dry yeast (one ¼ ounce packet)
• 3 ½ cups all-purpose flour or bread flour (420 grams)
• 4 tablespoons olive oil, divided, plus more for greasing hands
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary leaves
• Flaky sea salt for topping

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

Directions

1. Activate the Yeast: In a small bowl, combine the warm water and honey (or sugar). Stir until the honey dissolves, then sprinkle the yeast over the water. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly.
2. Make the Dough: In a large bowl, combine the flour and salt. Once the yeast mixture is ready, pour it into the flour mixture, along with 2 tablespoons of olive oil. Stir until a dough forms, then transfer it to a floured surface.
3. Knead the Dough: Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed. If it’s too dry, add a splash of water.
4. First Rise: Grease a large bowl with a little olive oil and place the dough in the bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
5. Shape the Dough: Once the dough has risen, punch it down to release the air. Grease a baking sheet with olive oil, then transfer the dough onto the sheet. Stretch and flatten the dough into a rectangle or oval shape, depending on your preference. Use your fingers to dimple the dough by gently pressing down all over the surface.
6. Second Rise: Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Cover with a cloth and let it rise for another 30-45 minutes, until it has puffed up slightly.
7. Preheat the Oven: Preheat your oven to 400°F (200°C) while the dough is rising.
8. Add Toppings: After the second rise, sprinkle the chopped fresh rosemary and flaky sea salt evenly over the dough. Drizzle with a little extra olive oil for a golden, crispy finish.
9. Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown and crispy on the edges.
10. Serve: Let the focaccia cool slightly before slicing and serving. Enjoy it warm with extra olive oil for dipping, or serve it alongside pasta, soups, or salads.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes (plus rising time)
• Cook Time: 20-25 minutes
• Total Time: 2 hours (including rising time)

Variations

• Herb Variations: You can add different herbs to the dough or as toppings. Try thyme, oregano, or basil for a flavorful twist.
• Cheesy Focaccia: Sprinkle the dough with grated Parmesan or mozzarella cheese before baking for a cheesy crust.
• Garlic Focaccia: Add roasted garlic cloves to the dough or sprinkle minced garlic on top before baking for extra savory flavor.
• Olive Focaccia: Add a handful of chopped olives to the dough for a Mediterranean touch.

Storage/Reheating

• Storage: Store leftover focaccia in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days. You can also store it in the fridge if you want to keep it longer, but it’s best to warm it up before serving.
• Reheating: To reheat, wrap the focaccia in foil and bake it at 350°F (175°C) for about 5-7 minutes to restore its crispiness.

FAQs

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

Yes, you can use all-purpose flour in place of bread flour, but bread flour has a higher protein content, which helps create a chewier and more structured dough.

Can I make this focaccia ahead of time?

Yes, you can prepare the dough the night before. After the first rise, refrigerate the dough and let it rise again the next day before shaping and baking.

Can I freeze focaccia?

Yes, focaccia freezes well. Once it has cooled completely, wrap it tightly in plastic wrap and store in a freezer bag for up to 3 months. To reheat, bake it directly from frozen at 350°F (175°C) for 10-15 minutes.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. There’s no need to activate it in water first; simply mix it directly with the flour.

Can I make this focaccia without rosemary?

Yes, you can skip the rosemary and use other herbs like thyme, basil, or oregano. You can also keep it simple with just the olive oil and sea salt for a classic focaccia.

Conclusion

This Focaccia Bread recipe is simple to make, and the result is an incredibly flavorful, soft, and airy loaf with a golden, crispy crust. The combination of olive oil, rosemary, and sea salt gives it that signature Mediterranean taste. Whether you serve it as a side dish, a snack, or a base for sandwiches, this focaccia is sure to become a staple in your kitchen. Try it today, and enjoy the delicious simplicity of homemade focaccia!

Focaccia Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Focaccia Bread recipe yields a golden, crispy crust with a soft, airy interior. Infused with olive oil and rosemary, it’s a simple yet flavorful bread that’s perfect as a side dish or for sandwiches.

• Author: Linda
• Prep Time: 15 minutes (plus rising time)
• Cook Time: 20-25 minutes
• Total Time: 2 hours (including rising time)
• Yield: 8-10 slices
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 ½ cups warm water (105-115°F)

2 teaspoons honey or granulated sugar

2 ¼ teaspoons active dry yeast (one ¼ ounce packet)

3 ½ cups all-purpose flour or bread flour (420 grams)

4 tablespoons olive oil, divided, plus more for greasing hands

1 teaspoon salt

1 tablespoon chopped fresh rosemary leaves

Flaky sea salt for topping

Cook Mode Prevent your screen from going dark

Instructions

• Activate the Yeast: In a small bowl, combine warm water and honey (or sugar). Stir until dissolved, then sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.

• Make the Dough: In a large bowl, combine flour and salt. Pour the yeast mixture and 2 tablespoons of olive oil into the flour, stirring to form dough. Transfer to a floured surface.

• Knead the Dough: Knead for 8-10 minutes until smooth and elastic, adding more flour if needed.

• First Rise: Grease a bowl with olive oil, place dough inside, and cover with a damp cloth. Let rise for 1-1.5 hours until doubled in size.

• Shape the Dough: Punch the dough down. Grease a baking sheet with olive oil and transfer dough, stretching it into a rectangle or oval. Dimple the surface with your fingers.

• Second Rise: Drizzle remaining olive oil on the dough. Cover with a cloth and let rise for 30-45 minutes.

• Preheat the Oven: Preheat oven to 400°F (200°C).

• Add Toppings: Sprinkle rosemary and flaky sea salt over the dough, drizzle with extra olive oil.

• Bake: Bake for 20-25 minutes until golden brown and crispy on the edges.

• Serve: Let cool slightly, then slice and serve with olive oil for dipping or as a side dish.

Notes

Herb Variations: Add thyme, oregano, or basil for a twist.

Cheesy Focaccia: Sprinkle with Parmesan or mozzarella cheese before baking.

Garlic Focaccia: Add minced garlic or roasted garlic for an extra savory flavor.

Olive Focaccia: Add chopped olives to the dough for a Mediterranean touch.