Home > Bread Recipes > Focaccia Bread Recipe (VIDEO)

Focaccia Bread Recipe (VIDEO)

Focaccia Bread with a crisp chewy crust, airy soft center, and amazing garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia (and you don’t have to wait overnight).

Slices of focaccia bread in basket

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We love homemade bread recipes from Soft Dinner Rolls to Biscuits and Banana Bread. There’s nothing like the aroma of freshly baked bread and Focaccia is about to become your new favorite.

Focaccia Bread Video Tutorial:

There’s nothing like freshly baked Focaccia bread. This one was inspired by our favorite Chicken Bacon Avocado Sandwich on Focaccia. It bakes up thick and beautiful so it’s perfect as a side with dinner or sliced in half for sandwiches.

If you enjoyed this video for Italian Focaccia, please subscribe to our Youtube Channel and click the BELL icon so you can be the first to know when we post a new video.

Focaccia bread stacked

What is Focaccia?

Focaccia (pronounced fuh-kaa-chuh) is a classic Italian bread. The name focaccia is derived from the Roman “panis focacius,” which means “hearth bread” indicating that it was originally baked in coals back in Roman times.

It is considered a flatbread and the texture is similar to pizza dough. It’s baked with a generous amount of olive oil in the pan which creates a crisp edge. It can be made a hundred different ways by changing up the toppings that sit in the classic dimples on top.

A loaf of focaccia bread

Ingredients for Italian Focaccia

The key to making great focaccia is using a generous amount of extra virgin olive oil which creates a crispy and flavorful crust.

  • Flour– use all-purpose flour or bread flour for focaccia.
  • Yeast – get one packet (7grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.
  • Honey – helps activate the yeast and balances flavor
  • Salt – we use fine sea salt for the dough and sauce then sprinkle kosher salt over the top before baking.
  • Water – use filtered warm water (105˚-115˚F).
Ingredients for Italian focaccia with flour, yeast, salt, honey, water and olive oil

The Best Topping for Focaccia

While the dough is proofing, I like to make the topping early so the oil gets infused with wonderful garlic and rosemary flavor which soaks into the dough dimples. Combine the oil, water, garlic, rosemary, and salt, and vigorously whisk to combine.

Ingredients for focaccia topping with oil, water, salt, garlic and rosemary

How to Make Focaccia

  1. Proof Yeast – Combine water, honey, and yeast and let sit 5-7 minutes until foamy.
  2. Make the Dough – Combine flour and salt then mix in the yeast mixture with a wooden spoon until a moist mass of dough forms without streaks of flour. Add 1 Tbsp olive oil and mix it in with your hands. Cover and rest for 30 minutes.
  3. Develop Gluten – Perform 4 stretches and folds, allowing the dough to rest covered for 30 minutes between each set. Turn the bowl between each stretch and fold and pull the dough gently without tearing it. See the video tutorial for a demonstration.
Step by step how to make focaccia bread dough

Pro Tip: When handling moist dough, dip hands in water to keep the dough from sticking to your hands.

To Form Italian Focaccia Bread

  1. Mold to the Pan – after the fourth stretch and fold, immediately transfer it to a 9×13 pan coated with 1/4 cup olive oil. Turn the dough and gently stretch to the edges. If it is difficult to stretch, rest 15 minutes and try again then cover and rest 45-60 minutes.
  2. Dimples – dip fingers in water and poke fingertips into dough going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
  3. Add Toppings and Bake – Re-whisk topping then drizzle it evenly over the top of the dough. Bake at 450˚F for 22-25 minutes until golden brown. I aim for 25 minutes for a crisp crust. Immediately transfer bread to a wire rack and rest 10 minutes before slicing.
Step by step forming Focaccia bread with dimples and topping

Common Questions

What makes Focaccia different from bread?

Focaccia is a flat bread with a texture that is similar to good pizza dough.

Is Focaccia bread hard or soft?

This recipe produces a crisp chewy crust with a soft and airy center. If your bread ends up dense or tough, be sure to measure flour correctly and check that your yeast is still active.

Why didn’t my Focaccia rise?

There could be a few reasons – use a thermometer to ensure your water temperature is 105-115˚F so you don’t kill your yeast. Check that your yeast isn’t expired – if it doesn’t form a foamy later in the first step, discard and start over with fresh yeast. Also, measure flour correctly.

Can I make focaccia in a different pan?

You can use a jelly roll pan for flat bread, or cut the recipe in half and bake in a 9-10″ cast iron skillet or cake pan.

Can I use bread flour?

Yes. Bread flour and all-purpose flour can be substituted equally in this recipe.

Whole loaf of focaccia bread on wire rack

How to Serve Focaccia

  • Side Dish – serve focaccia like you would dinner rolls. We love to pair it with Zuppa Toscana or Italian Wedding Soup.
  • Sandwich Bread – when baked in a 9×13 pan, the focaccia is easy to slice in half for sandwiches. It makes the best ever BLT Sandwich and of course our Chicken Club Sandwiches.
  • With a Dipping Sauce – you’ll love this restaurant-style bread dip: In a small dish, combine equal parts extra virgin olive oil and balsamic vinegar with a sprinkle of black pepper.
Serving focaccia bread for sandwiches or as a side with dip

Make-Ahead

  • Room Temperature – loosely cover focaccia in plastic wrap for 2 days at room temperature.
  • Freezing: When the bread has cooled to room temperature, wrap in several layers of plastic wrap and freeze for 2 months. Freeze the bread the same day it’s made and it will taste fresh when thawed.
  • Thawing: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen.
  • Reheating: Once thawed, place on a baking sheet and bake uncovered in oven at 350˚F for 8 minutes, or in an air fryer at 350˚F for 3-4 minutes until warmed through.
Bread baked and ready for freezing and storing

I hope you’re inspired to make homemade Focaccia bread. It will make you feel like a pro baker and it’s really simple with very little active time.

More Bread Recipes

If you love this Focaccia bread, then you won’t want to miss these bread recipes.

Focaccia Bread Recipe

4.97 from 138 votes
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 3 hours 5 minutes
Total Time: 4 hours
Focaccia bread recipe in pan

Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Learn how to make easy Focaccia (no need to wait overnight), and it freezes well.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$10
Keyword: focaccia bread, how to make focaccia
Cuisine: Italian
Course: Bread, Side Dish
Calories: 217
Servings: 12 people

Ingredients

Focaccia Dough Ingredients:

For the Topping:

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp water
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 1/2 tsp fresh rosemary, finely chopped from 2 sprigs
  • 1 tsp kosher salt or flaky salt, to sprinkle the top

Instructions

  1. Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in 1 packet of yeast and proof for 5-7 minutes or until surface is foamy.

  2. Make the Dough: In a large mixing bowl, whisk together 3 3/4 cups flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms. Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.

  3. Make the Topping: In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside

  4. Develop Gluten: Once dough is rested, use the stretch and fold method to develop gluten strands (see video for a demonstration). Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.

  5. Mold to the Pan: Pour 1/4 cup extra virgin olive oil into a NON-STICK 9×13 baking pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges. Cover and proof 45-60 minutes until well risen and puffy.

  6. Create Dimples: Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, like pushing keys on a piano. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.

  7. Add Toppings and Bake: Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for 22-25 minutes until golden brown (we prefer 25 minutes for a crisp edge). Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing. Cut into squares to serve or slice lengthwise for sandwiches.

Nutrition Facts
Focaccia Bread Recipe
Amount Per Serving
Calories 217 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 584mg25%
Potassium 50mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kelly
    September 4, 2022

    This is so delicious and my family loves it. Do you think I could double the recipe so I can make two at once?

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Kelly! That should be fine.

      Reply

  • Alex
    August 31, 2022

    I made one last weekend. I thought it did not go well until I go it out of the oven and my friends ate it all. What worried me was the fact it seemed I did not get the same result as you. But it worked in the end and I will do it again : )

    Reply

    • Natashas Kitchen
      August 31, 2022

      I’m so glad the flavor and taste were still there! I hope you give it another try soon! Ensure there were no substitutions to the process or ingredients for the optimal outcome.

      Reply

  • Carol Stempo
    August 27, 2022

    My favorite focaccia recipe! It turned out amazing and your recipe is extremely easy to follow!

    Reply

    • NatashasKitchen.com
      August 27, 2022

      So glad it turned out, Carol. Thank you for the wonderful review.

      Reply

  • Gaynell West
    August 24, 2022

    I have made this recipe several times now and we just love love it! Turns out perfect each time. This is the first time making it at a much high altitude so hopefully it will turn out just as well. I have also followed you for so long and made so many of your recipes….I have been married 59 years and was so tired of cooking and making the same old things that following you has helped me to keep cooking. You inspire me.

    Reply

    • NatashasKitchen.com
      August 24, 2022

      That’s wonderful, Gaynell! I’m so glad to be an inspiration for you! Thank you so very much for putting a smile on my face. 🙂

      Reply

  • Marnie
    August 2, 2022

    Loved this recipe. I did cheat for time on step 4 and only did one stretch/fold. I figured this might mean smaller bubbles but it was still fluffy and crunchy.

    Reply

    • NatashasKitchen.com
      August 2, 2022

      Great! I’m glad it turned out. Thank you for the review, Marnie.

      Reply

  • Cecily
    July 27, 2022

    I added Italian herbs to the dough for a more savoury flavour. Turned out great every time!

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Nice, thanks for sharing! Glad that additional herb worked great too.

      Reply

  • Anna
    July 25, 2022

    Wow Natasha, My family devoured this. I was hoping for leftovers the next day… It turned out exactly like your video. If I may suggest an idea, I used ‘no stick’ foil paper to line my 9 x 13 pan and it worked beautifully! Slid right out. Thank you so much! Keep bringing us fabulous recipes like this please!

    Reply

    • Natasha's Kitchen
      July 25, 2022

      Hi Anna, thank you for your review and tip, we appreciate it!

      Reply

  • Hanna
    July 23, 2022

    Hey Natasha,

    Thank you so much for sharing this wonderful recipe with us. I let it rise in the fridge overnight and then Performed the 4 stretches and folds, allowing the dough to rest covered for 30 minutes between each set. after the fourth stretch and fold, I let it rest for an hour.

    It tasted so nice – as its only me I have frozen the half.
    Thank you
    Hanna

    Reply

    • NatashasKitchen.com
      July 23, 2022

      Thank you for the great feedback Hanna! You’re welcome. 🙂

      Reply

  • Elena
    July 21, 2022

    Thank you Natasha for this recipe, its super delicious and it taste so much better than in a grocery store!!! I will be baking focaccia all the time now!

    Reply

    • Natasha's Kitchen
      July 22, 2022

      You’re very welcome, Elena! I’m glad you liked it.

      Reply

  • Cassie
    July 14, 2022

    Just made this and it turned out amazing! It tastes so good and the crunch is awesome!!!

    Reply

    • Natashas Kitchen
      July 15, 2022

      I’m so glad you enjoyed it, Cassie!

      Reply

  • Marie
    July 13, 2022

    Made this today, and I’m just blown away by how good it is! I’ve never made one of your recipes that I didn’t enjoy, but this is, hands down, my favorite.

    Reply

    • Natasha's Kitchen
      July 13, 2022

      Happy to hear that you loved the recipe!

      Reply

  • Erin C
    June 10, 2022

    This recipe is WONDERFUL!!! Crispy crust, fluffy interior and so tasty! My kids and I can’t get enough of it. Thank you so much for developing and sharing this recipe.

    Reply

    • NatashasKitchen.com
      June 10, 2022

      That’s wonderful to hear. Thank you, Erin.

      Reply

  • Santa
    May 30, 2022

    Hello Natasha, just curious as to why you are activating the instant yeast. I thought you could just mix it with the dry ingredients and then add the water.
    Thanks

    Reply

    • Natasha
      June 3, 2022

      Hi, I like to make sure it’s working and active before I spend all that time making the bread. I’ve had sad situations before where the yeast was expired.

      Reply

  • julie
    May 24, 2022

    What a great recipe ! I have made it twice letting it rise in the fridge overnight and it works beautifully. I also used bread flour and it gets a super crispy crust. Thanks for the microwave tip, that’s a keeper for proofing my sourdough!

    Reply

    • Natasha's Kitchen
      May 24, 2022

      Hello Julie, thanks for sharing that with us. Good to hear that it is always a success when you make this recipe!

      Reply

  • Giovanna
    April 21, 2022

    Hi Natasha!
    I love this recipe and was wondering if I can refrigerate the dough overnight? Should I just do the first 39 minute rise and then do the folding after the dough comes to room temperature tomorrow? Thank you !

    Reply

    • Natashas Kitchen
      April 21, 2022

      Hi Giovanna, I would refrigerate and then bring it back to room temperature the next day before finishing it off.

      Reply

  • Stef
    April 10, 2022

    Consistent, reliable, flexible, easy, delicious recipe! Love the personality in the video too!

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Thank you for your good comments and feedback, Stef. We appreciate it!

      Reply

    • Sonia B
      April 15, 2022

      Just made this today and it’s amazing! So worth the labour!
      Once question, how do you store it if not freezing it right away?

      Reply

      • NatashasKitchen.com
        April 15, 2022

        Hi Sonia, it’s rewarding, isn’t it?! I have these instructions in my notes, loosely cover the bread in plastic wrap for 2 days at room temperature.

        Reply

  • Ashley Lockhead
    April 8, 2022

    Hi Natasha! If we do the microwave trick how long do we let it rise for since it speeds up the process?

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Ashley, you can speed thaw in the microwave at 15-second intervals until no longer frozen.

      Reply

  • Kathi Valentine
    April 3, 2022

    Made it!
    Started it yesterday, put in fridge overnight and finished this morning.
    Topped with olive oil, garlic, rosemary and sun dried tomato.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Sounds great! I’m glad you like the recipe, Kathi.

      Reply

  • Kasee
    April 2, 2022

    I never have time to make bread that needs proving like this, bit being in covid iso we have heaps of time! This is an easy and delicious foccacia and will definitely be making it again!

    Reply

    • Natashas Kitchen
      April 2, 2022

      I’m so glad you tried it and loved it, Kasee! Thank you so much for sharing that with me!

      Reply

  • Shelby
    March 31, 2022

    Why are there no comments on this? Love this recipie, super simple. My family LOVES it for deep dish pizza too!

    Reply

    • Natashas Kitchen
      March 31, 2022

      Hi Shelby, this recipe has 300+ comments, you can see them all in the comments section 🙂 Thank you so much for your lovely review! I’m so glad you & your family loved it!

      Reply

  • Mimi
    March 20, 2022

    This focaccia recipe has good flavor. Thank you for posting the “nutrition information,” however your serving size is missing. I ran your recipe through the Myfitnesspal online recipe calculator and it came out as 225 calories for one serving if you cut the entire slab of focaccia into twelve pieces (which I did–I cut four rows of 3 pieces per row). Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      March 20, 2022

      You’re welcome and thank you for sharing that with us.

      Reply

  • Mimi
    March 20, 2022

    I made your recipe. It was good and I will likely make it again. About your nutrition information, thankyou for supplying that, however, it does not state what the serving size is for that 217 calories per serving.

    Reply

  • Connie
    March 15, 2022

    I am a great cook so I am told I tell them my food is great because I love cooking. I follow you and use many of your recipes, everyone has been great and my guests rave over them.

    Reply

    • Natashas Kitchen
      March 15, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Connie!

      Reply

  • Mark
    March 8, 2022

    I was looking for a focaccia recipe that didn’t require an overnight refrigeration. Even though I had to rush the last prove (about 35 min instead of 45-60) AND even though I had to use a Pyrex 9×13 dish, it came out great. Nicely browned on bottom and top, and a nice crunch along with great flavor. I’m very much a novice but even my wife was impressed! Thank you — blessings.

    Reply

    • Mark
      March 8, 2022

      I used your damp towel in the microwave trick to help with shortening the last prove time. Great hint.

      Reply

      • Natasha's Kitchen
        March 9, 2022

        Nice, glad you tried that one!

        Reply

    • Natasha's Kitchen
      March 9, 2022

      You’re welcome! Good to know that it turned out great and your enjoyed it!

      Reply

  • Leslie Yates
    March 7, 2022

    Can this be made in a stand mixer? And, if so, how would the instruction differ.
    I love all of your recipes.

    Reply

    • Natasha's Kitchen
      March 8, 2022

      Hi Leslie, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.

      Reply

  • Mary
    March 1, 2022

    Just baked this bread! I give it 10000 stars, thanks it’s now one of our families favorites. I have tried other bread recipes in the past, and they have never turned out well… but this recipe turned out excellent! I will bake this again.

    Reply

    • Natasha
      March 1, 2022

      Hi Mary, thank you so much for the amazing review. I’m so happy you loved the recipe! I saw your second message and migrated your stars to this comment. Thank you again!

      Reply

  • Norman
    February 25, 2022

    I was a little worried at first because my dough seemed to be a lot wetter/stickier than the video, but it baked up perfectly. Will definitely add this recipe to our regular rotation!

    Reply

    • Natashas Kitchen
      February 25, 2022

      I’m so happy to hear it turned out perfect! That’s so great, Norman!

      Reply

  • Giovanna
    February 25, 2022

    Hi Natasha! I made this focaccia a few times and it always came out perfect! Love your recipes
    Giovanna

    Reply

    • Natashas Kitchen
      February 25, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Giovanna!

      Reply

  • Kathi
    February 19, 2022

    I tried this bread and it didn’t turnout well. It didn’t raise very much and the olive oil on top made it seem greasy. My yeast was fine and I’ve made other breads with success.

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Hi Kathi, there could be a few reasons – I recommend using a thermometer to ensure your water temperature is 105-115˚F so you don’t kill your yeast. Check that your yeast isn’t expired – if it doesn’t form a foamy later in the first step, discard and start over with fresh yeast. Also, measure flour correctly.

      Reply

  • Texas Girl 0829
    February 15, 2022

    I am excited to try this recipe but I’d like to know if I can make the dough in my bread machine and expect the same results.

    Reply

    • Natashas Kitchen
      February 15, 2022

      Hi! I haven’t tried it in a bread machine, but that may work. If you experiment, let me know how you liked the recipe.

      Reply

  • Rhonda
    February 14, 2022

    Made the focaccia and the first batch was so dry I started over because I thought I may have miss measured. Second batch the dough was again very dry and not at all sticky. I added more warm water and was able to get the needed results. What could I have done wrong to have such a dry mix?
    Bread turned out great with the minor adjustments.

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Rhonda, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

      • Rhonda
        February 24, 2022

        That explains it. I’ve tried making 3 batches now, first one I threw out. Second one I added more water and it turned out good. Today I’m making and I dug into the bag, scrapped off a firmly packed 3 3/4 cups. Thus I have another dry batch. I just tried pulling and laying over and it’s way to stiff. I guess I need to throw this one out too.

        Reply

        • Rhonda
          February 24, 2022

          Natashas Kitchen: I just made another batch and made sure the flour was fluffy and the dough is exactly the way it’s supposed to be. THANK YOU!

          Reply

          • Natasha's Kitchen
            February 24, 2022

            That is awesome, I’m glad it turned out to be awesome!

  • Katy
    February 13, 2022

    Hi! My oven has a proof setting. Should I out the dough in there throughout the develop gluten process or only for the final proofing?

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Katy, that may work, be mindful if it goes above 110°F then you can deactivate the yeast and it won’t rise properly.

      Reply

  • Linda Rider
    February 7, 2022

    This recipe and technique worked perfect. We had it with beef stew tonight. Great compliment to our meal.

    Reply

  • Ema
    February 7, 2022

    Hi Natasha,
    I tried your focaccia recipe today and it was delicious!!!! My family enjoyed it and it disappeared from the table in 5 min. Thank you for making cooking look fun and easy. I enjoy watching your videos and have been trying a few of your recipes from time to time.

    Reply

    • NatashasKitchen.com
      February 7, 2022

      You’re very welome. Thank you for trying my recipe and thank you for the review. I am happy to hear it was enjoyed!

      Reply

  • robin pickersgill
    January 27, 2022

    Natasha – this is absolutely DELICIOUS, minimal effort except for your time, but the payoff is so worth every minute. I added black olives and some crispy onion bits on top along with EVOO with rosemary/garlic!! Will be making for family and friends. Thanks for sharing this recipe.

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Hi Robin, that’s great! Thanks a lot for your good comments and feedback, I hope your family will love it too!

      Reply

  • Joanne
    January 24, 2022

    This is an AMAZING Focaccia Bread recipe! I have saved your this recipe for sometime now in my bookmarks! I am so glad I did because it was absolutely delicious. I should have started earlier instead of 2:30pm..but it was a good after dinner snack.LOL.
    I changed Rosemary to fresh Thyme since my husband doesn’t care for Rosemary.
    I also sautéed 1 minced garlic clove, some chopped fresh thyme & dash of kosher salt, put it aside too cool and used it for the oil to add into dough recipe instead of plain oil because I love garlic so much!
    I followed all your steps and it came out perfect. Golden and fluffy with crunchy crust. Natasha you are my go to gal and I always know I will be making something delicious. You are my favorite!
    Is there any way you can post a chicken paprikash with nokedli recipe? I know its not a Ukrainian dish, but I am sure you have done it! I love it.
    Thanks so much for sharing so many recipes.

    Reply

    • Natashas Kitchen
      January 24, 2022

      Thank you so much for sharing that with us, Joanne! I appreciate those recipe suggestions! On my way to look them up!

      Reply

  • Annie M.
    January 20, 2022

    Big hit with the family, especially my grandson! I was surprised how easy it was to make. Thanks Natasha! Love your recipes and videos! Keep ‘em coming!

    Reply

    • Natashas Kitchen
      January 21, 2022

      That is the best when kids & the family loves what we moms make. That’s so great!

      Reply

  • Annette Bjorkman
    January 13, 2022

    I’ve tried focaccia in the past and it was an epic fail. But not with this recipe! It was so delicious. Thank you for the great instructions. This recipe is a keeper!

    Reply

    • Natasha's Kitchen
      January 14, 2022

      Love it! Thanks for the great review, Annette.

      Reply

  • Divina
    January 10, 2022

    Natasha,loved this easy recipe.My bread came out perfect and delicious.Thank you for all the great recipes you post.It’s a big 5star from me.

    Reply

    • Natasha's Kitchen
      January 10, 2022

      You’re welcome, Divina. Thank you for your fantastic feedback!

      Reply

  • Roger Friesen
    January 9, 2022

    I have made this recipe several times and have had requests to make it for other people as well. I love doing the stretch and fold. For the first one, I leave the dough in the bowl like you do bot for the next three, I lift the dough from the bowl (with fingers moistened) and do the stretching in mid-air. I can get the dough looking like a pork loin! So much fun but my wife just smile at me when I do this. Also, after the last stretch, I add the olive oil to the mixing bowl and do the turning in there. I put a piece of parchment paper in the bottom of my baking pan and spray the sides with cooking oil. Then I dump my dough into the pan and stretch it to the corners before the final proofing. The paper under the dough makes getting the baked bread out of the pan a simple process.

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Thanks for your detailed review and for sharing your experience with us! I’m glad you liked the end result of the recipe.

      Reply

  • Michelle
    January 5, 2022

    Excellent recipe. My question, where did you get your flour canister? Thanks

    Reply

  • Lori
    January 2, 2022

    OMG! It’s only been three days since I made this & ate the entire thing! I can’t stop thinking about how good it was & am trying to resist making it again!! The recipe is super easy to make & absolutely delicious!!

    Reply

    • Natasha's Kitchen
      January 2, 2022

      Hello Lori, that’s great feedback! Nice to know that you loved this recipe and you found a new favorite. Thank you for the excellent review!

      Reply

  • Ashley
    December 28, 2021

    Everything was going well until the stretch and fold process. It doesn’t look moist and doesn’t look more puffed between each fold. I used the microwave tip between each stretch and fold without realizing that maybe it’s deactivating the yeast based on what I read in your comment section…. :/ I’m so sad I’ve spent a few hours making this 🙁 Will have to see how it turns out. Also is it bake at 450F or 400F? Your video said both and I’m confused.

    Reply

    • Natashas Kitchen
      December 28, 2021

      Hi Ashley, we bake it at 450˚F for 22-25 minutes until golden brown.

      Reply

    • Victoria Addison
      March 1, 2022

      I was wondering the same regarding the microwave trick in between each fold. Did you receive an answer to this question?

      Reply

  • Ami
    December 15, 2021

    I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.

    Reply

    • Natasha's Kitchen
      December 15, 2021

      It sounds amazing! Thank you for sharing that with us, Ami.

      Reply

      • Maria Eugenia Sanchez Russo
        December 29, 2021

        Hi Natasha. It is an amazing recipe. For the focaccia, Can I use fresh yeast?

        Reply

        • Natasha's Kitchen
          December 30, 2021

          Hi Maria, that should work fine. If you try this recipe, please share with us how it goes.

          Reply

  • Ami
    December 14, 2021

    I only gave it 4 stars because I want to see how mine turns out. I have a party tomorrow mid-morning and I didn’t want to be rushed so I prepared my dough and put it in the fridge. I’ll take it out in the morning with plenty of time to bake it. Will let you know how it comes out. My kitchen smells incredible prepping the dough!!

    Reply

    • Natashas Kitchen
      December 15, 2021

      I hope you love this recipe, Ami!

      Reply

  • Tarek Salem
    November 23, 2021

    This is Easily the best bread I have ever made and will be my go to bread recipe. I also added olives and sun dried tomatoes. I have made it three times already. It is the bread I had as a child and never knew what it was. I also eat it for breakfast with some strawberry jam. Fantastic!

    Reply

    • Natasha's Kitchen
      November 23, 2021

      Aae, I’m glad you found your new go-to recipe. That is a delicious combo and always an all-time favorite!

      Reply

  • Claudine
    November 20, 2021

    Hi, I have done a few of your recipes successfully. Your best pizza is a regular on our table every other week. I am thinking of using this focaccia recipe for a cold tomato pizza.
    Can I use a Corningware dish to bake

    Reply

    • Natashas Kitchen
      November 20, 2021

      I’m so glad you’re enjoying my recipes, Claudine!

      Reply

  • Kristina
    November 13, 2021

    Amazing as always while following your recipe!
    Dear Natasha, is there a way of making this gluten free? Would it be just as easy as changing to rice flower? Would you make any changes in the process/ other ingredients then?
    Kind regards

    Reply

    • Natasha
      November 13, 2021

      Hi Kristina, I haven’t tried this as a gluten-free version so I can’t speak to that. I wish I could be more helpful with that question.

      Reply

  • Laura
    November 6, 2021

    I love everything you make!!!!!!
    What are the steps if using a stand up mixer?

    Reply

    • Natashas Kitchen
      November 6, 2021

      Hi Laura, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.

      Reply

  • Kenya Jackmon
    November 5, 2021

    Good Morning,
    I am suffering from what you said was “over proofing” my dough

    How do I fix this 😩

    Reply

    • Natashas Kitchen
      November 5, 2021

      Hi Kenya, if it’s over-proofed it’s hard to say if it will recover, but you can try rescuing the over-proofed dough, by pressing down on the dough to remove the gas, then reshape and reproof.

      Reply

  • Rebekah
    November 2, 2021

    I have been looking for the perfect bread recipe for years and hands down, after I made this I flared my hands in success exclaiming, “I did it! I did it!” This bread is delicious!!!! Thank you!!!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Yay, thanks for the wonderful review. I’m happy that you finally found your new favorite bread recipe!

      Reply

  • Abby K
    October 3, 2021

    Love all your videos, huge fan! I made this yesterday and my bread got stuck in the pan.. any ideas why?? The only thing I did different is use bread flour instead of all purpose. Could it be the pan? What kind of pan do you use? Thanks 🙂

    Reply

    • Natasha
      October 3, 2021

      Hi Abby, it is critical to use a non-stick pan and make sure to use the correct amount of oil which definitely helps to prevent sticking. Lastly, make sure the oven is fully preheated before putting the bread into the oven.

      Reply

  • jena
    October 2, 2021

    Just made this ooooh….😄
    soo delicciouus thank youu!!

    but mine was a bit more stodgy and not as bubbly or airy as yours….. i think thats because i didnt wait long enough for the yeast, am i right?

    Reply

    • Natasha
      October 2, 2021

      Hi Jena, that is probably the case if the rising times were cut short. I’m so glad you enjoyed it anyways.

      Reply

  • Peg in Vermont
    September 23, 2021

    I’m wondering which digital thermometer you are using. I have an instant read analog thermometer for meat but would like one like yours. Thanks and love all your recipes.

    Reply

    • Natashas Kitchen
      September 23, 2021

      Hi Peg, we love our Thermapen! You can find it HERE. It’s on sale right now 😉

      Reply

  • Jan
    September 15, 2021

    I. LOVE. IT! I’ve tried already many of your recipes, but never made bread. I tried this one, and put black olives in the finger holes, before baking it. I didn’t have a fitting baking pan, so I just rolled it out with a rolling pin on an oven tray with some baking paper underneath. Worked out perfectly well. Next time I’m going to try your French wreath bread.

    Reply

    • Natashas Kitchen
      September 15, 2021

      I’m so glad it worked out perfectly, Jan! That’s so great!

      Reply

  • Tipismom
    September 14, 2021

    Ok this is my second review, but I had to add how addictive this bread is AND how forgiving it’s been with a toddler helping turn the spread out the dough. We make this at least weekly. We even made 2 today, one exactly as written and the other with a sweet topping (half tablespoon cinnamon and 3 tablespoons sugar with the same 2:2 oil and water mix): both amazing and didn’t taint each other cooking at same time in my oven. Thx so much again for sharing this recipe!

    Reply

    • Natasha's Kitchen
      September 14, 2021

      You’re so welcome! I’m glad you and your family love this recipe, thanks for sharing that with us!

      Reply

  • Lovely
    August 30, 2021

    I made this recipe just last night and this was first attempt at ever trying to make focaccia or bread in general! The recipe and the video tutorial was everything and just really helped to bring it al together! I was beyond proud and excited when I took the focaccia out of the oven! Thank you Natasha for making me a bread baker!!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      You are so welcome, Lovely! I’m so happy to have read your feedback, thank you for sharing that with us.

      Reply

  • judy colannino
    August 29, 2021

    Can you use bread flour and get the same results?

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hi Judy, Yes. Bread flour and all-purpose flour can be substituted equally in this recipe.

      Reply

  • Sue Ann Johnson
    August 19, 2021

    I made this recipe for a family dinner. I must admit that I did not do the stretch and fold as described. I was in a hurry and did stretch and pull my way two times. This recipe is amazing! My entire family loved it and it looked beautiful. This recipe is easy and delicious. We will make again and again. Well done Natasha!

    Reply

    • Natasha's Kitchen
      August 20, 2021

      Thanks for that awesome review, Sue! We appreciate your feedback.

      Reply

  • Kelly
    August 8, 2021

    AMAZING! Amazingly tasty and easy. I was making this to copy a local restaurants pesto bread recipe, and we ended up eating the entire thing before I ever got the pesto made. So easy too; my 3.5 year old helped me stretch the dough, so huge bonus that it was fun and kid-friendly! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      August 8, 2021

      You’re most welcome, Kelly. Glad you enjoyed making this recipe with your kid, thanks for sharing that with us!

      Reply

  • Lori
    August 8, 2021

    NOOOOOOOOOO!!!!

    When I woke up this morning, my very first thought was not coffee as usual but “leftover focaccia”. I ate a piece while making my coffee.

    I test baked it yesterday because a neighbor, has been brining fresh garden veggies to me & mentioned buying some focaccia bread. I had never eaten or baked focaccia before yesterday.

    Today, I will make again to take to my neighbor and may bake another “test” for myself!

    Soooooooo easy!!!
    Soooooooo yummy!!!

    Thank you!!!!!

    Reply

    • Natasha's Kitchen
      August 8, 2021

      You’re welcome, Lori! Thank you for your good review and feedback.

      Reply

  • Diana
    July 27, 2021

    Oh my!!!! I made this bread and all I have to say is it’s dangerous. I ate half of it myself. Can’t be making it too often 🤪. When you talked about the smell when it bakes you weren’t kidding, my husband got early out of the shower when it was baking and all my kids followed their noses downstairs to the kitchen. Thank you so much for such easy delicious 🤤 and easy recipe.

    Reply

    • Natasha's Kitchen
      July 28, 2021

      Haha totally understand what you mean. Thanks for your great review, I’m happy to know that you all loved it!

      Reply

  • Linda
    July 26, 2021

    Excellent recipe! I added caramelized onions. Reheated the leftover foccacia the next day for unexpected company. It was perfect with a glass of wine.

    Reply

    • Natashas Kitchen
      July 26, 2021

      I can eat this all day long! I’m so happy you enjoyed that, Linda!

      Reply

  • Amanda
    July 22, 2021

    Thanks so much for the fantastic recipe! I made it for friends, and they raved it as the best focaccia they ever tasted! Will definitely make this one again. So simple and delicious.

    Reply

    • Natasha's Kitchen
      July 22, 2021

      Hello Amanda, thank you for your good comments and feedback. Glad to know that you and your friends enjoyed this recipe!

      Reply

  • DougT
    July 20, 2021

    I made this today and it turned out delicious. Easy to follow recipe, almost fool proof. I used fresh rosemary from my garden. The focaccia has a nice fluffy texture, great chew, and deep flavor. Definitely a keeper.

    Reply

    • Natashas Kitchen
      July 20, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Doug!

      Reply

  • Holly
    July 18, 2021

    Love love this recipe! My family demands it fresh 2-3 times a week and it being so easy, I don’t mind doing it! Thanks for this awesome recipe Natasha!

    Reply

    • Natasha's Kitchen
      July 18, 2021

      You are so welcome, Holly. That makes me happy, thank you for your review!

      Reply

  • Aurelia Oneil
    July 16, 2021

    Truly the best video ever for a beginner! I failed twice before I finally found the instructions of your tutorials.

    Reply

    • Natashas Kitchen
      July 16, 2021

      I’m so glad the video was helpful!!

      Reply

  • Shirley Crumpler
    July 10, 2021

    What are some other toppings that could be used? I was thinking of sundried tomatoes and olives.

    Reply

    • Natashas Kitchen
      July 10, 2021

      Hi Shirley! I bet those would work great here!

      Reply

    • Holly
      July 18, 2021

      Sounds amazing, will try those for my next batch!

      Reply

  • Ari
    July 6, 2021

    Hey
    If I wanted to add cherry tomatoes and onions as a topping, would the cook time remain the same or would I have to add foil so it doesn’t burn?

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Ari, I haven’t tried this with tomato to advise on the outcome. If you experiment, I’d love to know how it works out!

      Reply

  • Kenya
    July 5, 2021

    I do love your channel and your recipes . Dont know where I am going wrong. The first time it worked. Now I cant get it to rise the last time, once it is in the 9×13 inch pan. HELP

    Reply

    • Natasha
      July 6, 2021

      Hi Kenya, could you be over-proofing your dough or using too hot of an oven?

      Reply

      • Kenya
        July 10, 2021

        Not sure…. LOL Now that I know what over-proofing is I will try again. I didnt know this was possible
        THANK YOU!!!

        Reply

  • Beth
    July 5, 2021

    This bread is amazing! I will definitely make this again.

    Reply

    • Natashas Kitchen
      July 5, 2021

      That’s so great! It sounds like you have a new favorite, Beth!

      Reply

  • Joan Winston
    July 1, 2021

    I’m making this for the first time right now. So excited for the finished product. One thing that is not clear: do I do 4 stretch and folds with a 30 minute rest in between before putting in the 9 X 13 pan? Or, 3 stretch and folds with a 30 minute rest and after the 4th stretch and fold the dough goes into the pan without the 30 minute rest? I watched the video twice and read the instructions and I can interpret it both ways. Can you clarify? Thank you!

    Reply

    • Natasha
      July 3, 2021

      Hi Joan, after the 4th stretch and fold, the dough goes into the pan to rest for 30 minutes. In step 4, I wrote: “Right after the last stretch and fold, transfer to an oiled baking pan.” I hope that helps.

      Reply

  • Roberta
    June 30, 2021

    OMG! So easy, so much fun to make, and absolutely delicious!!! I am making this 3x/week and giving it to all my neighbors. They love it too!!! Crunchy sides and tender inside. The topping is perfect! Thank you for an absolute keeper of a recipe!

    Reply

    • Natashas Kitchen
      June 30, 2021

      That’s so great! It sounds like you have a new favorite, Roberta!

      Reply

  • Nancy
    June 26, 2021

    Wow! I had no idea focaccia was so easy to make – I did not need to know this ;). My family says it’s the best bread I have ever made. Thank you for another great recipe and video!

    Reply

    • Natashas Kitchen
      June 26, 2021

      So easy! I’m glad you gave this a try, Nancy! Thank you so much for sharing that wonderful review with me.

      Reply

  • xtina
    June 23, 2021

    Hi! Natasha Can I use vegetable oil instead of olive oil ?

    Reply

    • Natashas Kitchen
      June 23, 2021

      Hi xtina, the oil is one of the star ingredients and really matters here since it imparts. flavor, so a nice olive oil is the way to go. Vegetable oil may still work.

      Reply

  • Arquilla Roberta
    June 14, 2021

    Wow! Great recipe! Since I saw this a few weeks ago, I have probably made 2-3 loaves a week! I give it to neighbors, and they love it too! It is easy and fun to make, and absolutely delicious. It also freezes well. Great for mealtime or for sandwiches.

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Wow, that’s so nice of you to share it! I’m glad you love this recipe, thanks for your great review and feedback.

      Reply

  • Analise Catania
    June 12, 2021

    I just this recipe as we were having some friends over and Oh My God it is amazing!!! Everyone loved it not a single piece left!

    I just have one question, when it baked and I went to take it out of the pan it got stuck, and when I tried to take it out the button was crumbled a bit. (Mind you we still ate it no worries). I followed your instructions and poured oil in the pan before baking. Any reason why it got stuck and what can I do for next time? Thankyou

    Reply

    • Natasha
      June 13, 2021

      HI Analise, a non-stick pan helps a ton and also to use the generous amount of oil that is called for (it seems like a lot but it is important). I have a much easier time in my nonstick 9×13 metal pan than my ceramic 9×13 casserole dish where it has gotten stuck. I’m so glad you loved it!

      Reply

      • Analise Catania
        June 13, 2021

        Thankyou for answering. I was wondering if placing a baking paper at the bottom would ruin the baking process. So ill know for next time. Thankyou

        Reply

        • Natashas Kitchen
          June 14, 2021

          Hi Analise, are you referring to parchment paper? This recipe doesn’t really need it, but I also can’t advise how it will turn out without trying that. If you experiment, I would love to know how it goes.

          Reply

          • Analise Catania
            June 19, 2021

            Tried it again today with baking paper. It worked just fine 😊 So happy with the result

          • Natashas Kitchen
            June 19, 2021

            Thank you so much for sharing that with me, Analise!

  • Debbie
    June 11, 2021

    This is the best bread. I’ve made it 4 times already. I added tomatoes to the top of mine also.

    Reply

    • Natashas Kitchen
      June 11, 2021

      I’m so happy you found a favorite on my blog, Debbie!

      Reply

  • Meenaxi Chopra
    June 8, 2021

    Hi, Natasha! I just wanted to jump on here and let you know I made this focaccia recipe yesterday and oh, my, word! It was so incredibly delicious!

    My whole family was raving about how good it was. We all loved the chewy and crunchy texture and it wasn’t difficult at all! Also, the flavor was amazing!

    I will be using nothing but this recipe going forward. Thank you!!!

    Reply

    • Natashas Kitchen
      June 8, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Meenaxi!

      Reply

  • Juliana
    June 4, 2021

    Hi Natasha, love your work, I’ll attempt this recipe for a dinner party but I’m very nervous when it comes to making any bread, so I wanted to make this in advance. Would you recommend making the entire bread 1x day in advance and just leaving it chilled to be reheated the day after, or leaving the dough chilling overnight to bake on the day of the party so it’s more fresh?

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Juliana, both ways work great! We’ve made it ahead, and the same day, it depends on your comfort level/ which is more convenient.

      Reply

  • AG
    May 28, 2021

    Natasha,
    I made this recipe last month and it is absolutely amazing!
    I want to try making 1/2 the recipe in a 9 inch cake pan this time around. Any idea on the approximate bake time for that?
    Thanks!!!

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi AG, I haven’t tried it in a 9-inch pan to advise on bake time. It will likely need to be adjusted. If you happen to try it out, I’d love to know how it went!

      Reply

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