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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

4.99 from 55 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 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

  • 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

  • Mariam
    May 22, 2021

    Thank you dear Natasha! This bread was easy to make and tasted great!
    If I knew how to add pictures I would 😊

    Reply

    • Natashas Kitchen
      May 22, 2021

      I’m so glad you enjoyed it, Mariam! Add your photo to social media (Fb/ IG) and hashtag #natashaskitchen so I can see your image.

      Reply

  • ayah
    May 19, 2021

    hi! i love your channel! i was wondering how i could substitute whole wheat flour in this recipe. please let me know 🙂

    Reply

    • Natasha's Kitchen
      May 20, 2021

      Glad to hear that, Ayah. I honestly haven’t tried that to advise, but I think it’s worth experimenting with. If you try that, please share with us how it goes!

      Reply

  • Lynn Hildebrand
    May 18, 2021

    This recipe was the first time I ever baked bread in the oven. The only problem I had was it stuck to the pyrex 9X12 even with the 1/4 cup of olive oil coating. The dough may have been wetter than it should have been because I kept wetting my hand to work the dough. Can you think of why it stuck?

    Reply

    • Natashas Kitchen
      May 19, 2021

      Hi Lynn, the extra moisture could be the issue but it’s hard to say without being there.

      Reply

  • EM
    May 18, 2021

    This recipe is incredible!!! It is restaurant quality- even better! My new favorite recipe! So so easy and yields fantastic results!

    Reply

    • Natashas Kitchen
      May 18, 2021

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

      Reply

  • Jennifer Fernandez
    May 16, 2021

    Hello! I’m currently making this and I’m on the step where I let the dough rise in the pan with oil. It puffed up so much that it was as big as the pan it was amazing. But then I went it to add the dimples with my fingers and it just completely deflated. I’m letting it sit again and hope it rises again. What went wrong? Or was this normal? Didn’t see yours really deflate in the video so figured I did something wrong

    Reply

    • Natasha
      May 17, 2021

      Hi Jennifer, it’s normal when you are putting in the dimples and it’s nothing to worry about. Watch the video and you will see that the same happens with mine and it will rise up again. Also, make sure when you are proofing the dough that you aren’t keeping it in an environment that is too hot which can overwork and exhaust your yeast, or worse yet, deactivate it. It sounds like what is happening for you is normal though.

      Reply

  • Gauri Raut
    May 8, 2021

    Hi Natasha,

    Thanks for the excellent recipe!
    I was a bit apprehensive to make bread (after one failed experience), but your cheery voice and enthusiasm gave me the confidence to make this one. I made a cheesy dip to go with it, and also used fresh yeast since that was the one I had, and it tasted and smelled great.

    My only concern was that it did not brown on the top like yours did, so I grilled it for a couple of minutes, but I think that made it too crispy lol.

    Will definitely make again (minus the grilling)!
    Keep up the great work 🙂

    Reply

    • Natashas Kitchen
      May 8, 2021

      I’m so glad you gave this a try, Gauri! Thank you for sharing that with me!

      Reply

      • AJ
        May 28, 2021

        Hi, Natasha! I’ve made this a couple of times already and it’s amazing! Just wanted to check if I can sub dried rosemary for fresh ones since, unfortunately, I only have those on ahnd at the moment.

        Reply

        • Natashas Kitchen
          May 29, 2021

          Hi AJ, we prefer the fresh rosemary but here is what one of our readers wrote “I didn’t have fresh Rosemary so used dried in the topping, worked a treat” I hope that helps!

          Reply

    • Kevin
      May 30, 2021

      Hello, I cant seem to find the serving SIZE for the nutritional information.

      Reply

  • Karen Waugh
    May 1, 2021

    So, I’m not sure what happened but I followed this recipe, all the turns it puffed beautifully I baked it, my house smelled amazing but it didn’t rise in the oven nor turn golden brown,( my oven was set to 450) instead it looks like a flat 9×13 weapon. Please HELP.

    Reply

    • Natasha
      May 3, 2021

      I’ve never had that happen before. Are you certain your oven is heating properly? Also, could you have heated the dough at two high of a temperature in the last proofing? If it goes above 110°F then you can deactivate the yeast and it won’t rise properly.

      Reply

  • CDerby
    April 25, 2021

    Amazing!! We were limited on time, so we only repeated step 4 a couple of times and had to reduce the rise time before baking and it still turned out amazing! We will most certainly be making this again!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      I’m glad to hear that it was a success! Thanks for sharing that with us.

      Reply

  • April
    April 16, 2021

    This recipe is amazing! Easy to make too. My kids absolutely devoured it. Delicious! I’m making it again for a second time in three days. This recipe is a keeper for sure! Would I be able to knead shredded cheese into the dough? I’m thinking of trying that next time. And the dipping sauce is amazing too!

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi April! I’m so happy to hear that. I bet that could work. If you try it out, please let me know how you like that.

      Reply

  • Linda
    April 11, 2021

    This was absolutely the most DELISHIOUS Focaccia Bread we have ever tasted! Your recipe was beyond simple and it’ll be made many times throughout the summer months and beyond.
    Thankyou for this and all your recipes.
    Take care and stay safe🌸

    Reply

    • Natasha's Kitchen
      April 12, 2021

      Wow, that is so awesome! I’m really happy with your comments and feedback, thank you so much!

      Reply

  • Luisa Salerno
    April 2, 2021

    Forgot to rate this. It is incredibly delicious.

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Luisa Salerno
    April 2, 2021

    Made it twice in two days. So good. Crispy outside and soft inside. It was gone before I could even blink.

    Reply

    • Natashas Kitchen
      April 3, 2021

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

      Reply

  • Salena
    March 30, 2021

    Delicious and perfect

    Reply

    • Natashas Kitchen
      March 30, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lucy Drury
    March 28, 2021

    I have made this twice. The flavour was great but both times the bread didn’t cook through even though the top was browned. I simply tuned it over and cooked the bottom for a few minutes. This did work. Is there a reason this happened.

    Reply

    • Natasha
      March 30, 2021

      Hi Lucy, I haven’t had that experience. Did you possibly have the bread too high up in your oven or is your heat from the top only?

      Reply

  • Susana
    March 27, 2021

    This was an amazing recipe. My family loved it so much! I’ve actually made it twice and both times it came out great. I did bake them in a glass dish so it got stuck a bit and was hard to get out. Is there something I can do to make it easier to take out?

    Reply

    • Natasha
      March 30, 2021

      Hi Susana, make sure you use the correct amount of olive oil which will prevent the bread from sticking to the pan.

      Reply

  • Maria
    March 27, 2021

    I was wondering if this could go into a 13×17 pan and still be thick enough to make sandwiches. If not, what could I do to make it work?
    Btw My daughter makes your chocolate chip cookies with walnuts in them and her friends ask her to make them constantly. They are a big hit!!!

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Maria, I haven’t tested that in a 13×17 to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Bella
    March 24, 2021

    Made this focaccia today and it was delicious! Very crusty and crunchy, loved it! Best I’ve had.

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Perfect! Thanks for your wonderful comments and feedback!

      Reply

  • Dawn
    March 20, 2021

    Made this today. So easy and delicious. I had always been buying my foccacia and now I can make it myself. Also, great microwave tip for getting the dough to rise quickly.

    Reply

    • Natashas Kitchen
      March 20, 2021

      Homemade is always best! I’m so happy you enjoyed it, Dawn!

      Reply

  • Dorothy
    March 19, 2021

    I made this today and its the best focaccia bread I’ve made, if I do say so myself! I like black olives and I always put them on the top of my focaccia. They really enhanced the flavour. This recipe is a definite keeper. Thanks for sharing it.

    Reply

    • Natashas Kitchen
      March 19, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me.

      Reply

  • Sue Sutton-Smith
    March 17, 2021

    This looks sooo good!
    My only query is would it be possible to speed up the resting time by popping it in the microwave with a hot towel after each folding /stretching manoeuvre?

    Reply

    • Natasha
      March 18, 2021

      Hi Sue, I haven’t tried speeding the rising process but I have found that when I do that with certain breads it does negatively affect the texture at the end so I’m not sure about this one.

      Reply

  • K from Manila
    March 17, 2021

    I’ve been getting rave reviews for this, Natasha. Thank you sooo much!

    Mine is too oily at the bottom after baking though so I need to let it stand on a rack. Yours doesn’t. I’ve been following measurements to a T. Could it be my oven? I only have a convection oven, not a real one…

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Could be the oven but I cannot really tell but letting it stand on the rack is a good idea! I’m glad you liked the recipe.

      Reply

  • Annie
    March 15, 2021

    This recipe looks so simple! I’m making it right now but so sad that the dough doesn’t look as moist as yours for the pull and fold part! 🙁

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Annie, I hope it turns out for you. I’m curious if there’s too much flour? 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

  • Ahlam Bagdadi
    March 13, 2021

    Hi Natasha
    Thank you so much for this recipe. I have just made and it’s scrumptious 😋.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      You’re very welcome. I’m glad you enjoyed it!

      Reply

  • Elsie
    March 12, 2021

    Can I use sour dough for this recipe?

    Reply

    • Natasha
      March 12, 2021

      Hi Elsie, I haven’t tried making sourdough focaccia bread but I think it would be a tasty experiment. Let me know if you test that out.

      Reply

  • D. Johnson
    March 10, 2021

    Наташа Привет. You videos are as entertaining as they are informative. I watch each one, even if I don’ plan on making the
    subject of the video.

    Reply

    • Natashas Kitchen
      March 10, 2021

      I’m so glad you’re enjoying our video recipes! Thank you for sharing that with me.

      Reply

  • Silvana
    March 7, 2021

    Hi Natasha. I made the focaccia. It was delicious. I just changed the topping for cooked onions, oregano and olives. 😁

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Sounds great! I’m glad you enjoyed this recipe, Silvana. Thank you for your good review and for sharing that with us.

      Reply

  • Charles
    March 7, 2021

    Hi Natasha

    Bravo I love your cooking , I did your focaccia And it’s so so delicious, but it’s getting stuck to my dish , I did in a iron dish and even glass dish , can I know why it got stuck pls

    Thanks Charles

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Charles, I’m glad you enjoyed this recipe! I haven’t tried this in a glass dish but I think that should work, but I would line so it doesn’t stick to the dish.

      Reply

  • Saly
    March 6, 2021

    Hello Natasha,

    I just have a question. If after 25 mns the surface is not golden brown does it mean it needs broiling? I’m not sure my oven works from both sides at the same time :s

    Reply

    • Natashas Kitchen
      March 6, 2021

      Hi Saly, it sounds like it may need more time in the oven; I’m curious if your oven is running lower on heat, I would recommend making sure it’s calibrated.

      Reply

  • Linda
    March 5, 2021

    I made this tonight and it turned out just like you said. I loved it. It had a nice crunch and full of favor. I enjoy your videos and enthusiasm for sharing recipes.

    Reply

    • Natashas Kitchen
      March 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Annie
    March 5, 2021

    OMG!!! The best focaccia I’ve ever had! Thank you sharing this very thorough video and recipe. I used a high gluten bread flour and it came out perfectly! So long sourdough…this is my new fav!

    Reply

    • Natasha
      March 5, 2021

      Ha ha! That is quite a compliment. I’m so happy you loved it. Keep in mind if you don’t finish it all in one day, you can freeze it. It freezes and thaws so well – we re-crisp it in the air fryer after thawing. So good!

      Reply

  • Genya K
    March 4, 2021

    Hi Natasha, if I want to make ahead, do I do everything up to step 4, then I can cover and let it sit at room temperature for a day moving moving to step 5?

    Reply

    • Natasha
      March 4, 2021

      Hi Genya, it will be over-proofed if you leave it at room temperature for a day. I would refrigerate and then bring it back to room temperature the next day before finishing it off.

      Reply

      • Robert L Patterson
        March 13, 2021

        I’ve seen two different temps for this delicious bread which is the best sandwich bread ever!!!
        One temp is 450° and the other is 400°.
        I went with 425° and it turned out fantastic!!!

        Reply

  • teresa
    March 3, 2021

    Made this today. Absolutely awesome. Looking through your suggestions, I see that this can be halved. If I do so and cook in an iron skillet should the skillet be preheated??

    Reply

    • Natasha
      March 4, 2021

      Hi Teresa, you can cut this in half and put it into a cast iron skillet. I would rub the inside of the skillet with oil and brush some of the oil up the sides of the pan as well. No need to preheat the skillet, just bake as usual.

      Reply

  • Duane
    March 3, 2021

    Can I use sugar in your bread recipes instead of honey? I’m not fond of honey and never have it in the house. Love your recipes!!!

    Reply

    • Natasha's Kitchen
      March 3, 2021

      Hi Duane, the honey activates the yeast and balances the flavor. I haven’t tried using sugar but I think that might also work but I can’t say for sure unless I try. If you do an experiment, please share with us how it goes!

      Reply

  • Letigre
    March 3, 2021

    This is a very good and easy recipe… Keep them coming.. I also enjoy seeing new kitchen gadgets that are available by clicking on the “Shop” tab… Do you have a link to the red folding thermometer ? Thanks

    Reply

  • Anne M
    March 2, 2021

    This is Aaaahhhh-mazing!!! This absolutely tasted delicious! Baking is a new thing for me. I’ve never been confident in anything to do with a dough, but, Natasha, you made it so easy and so simple for a non-baker to follow and replicate. Thank you so much for sharing your recipes with us. I love this focaccia recipe so much that I am thinking of making a pesto tomato one as a topping this weekend. Fingers crossed! Again, thank you!

    Reply

    • Natasha's Kitchen
      March 3, 2021

      That sounds like a great plan. I hope you love every recipe that you will try, Anne. Thank you for sharing your good feedback with us!

      Reply

  • Lucy
    March 2, 2021

    Hi Natasha
    can I skip the rosemary for the topping?

    Reply

    • Natasha's Kitchen
      March 3, 2021

      I would recommend not skipping it if you can as it’s really good with it.

      Reply

  • Chris O
    March 2, 2021

    I am not a baker but the first attempt at this was sooooooo good.
    I didn’t have fresh Rosemary so used dried in the topping, worked a treat

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Hi Chris, good to know that you liked it! Thanks for sharing that with us.

      Reply

  • malak
    March 2, 2021

    wowwwww it looks yummy

    Reply

    • Natasha's Kitchen
      March 2, 2021

      So good, I hope you can try this soon!

      Reply

  • Jijie
    March 1, 2021

    Hi Natasha,
    Will this work with a glass baking dish?

    Btw, I love making your recipes and they are always a hit. My sons favorite is the chicken piccata, and both my husband and my son, love the dinner rolls. Thank you for sharing your talent with us 🙂

    Reply

    • Natasha
      March 3, 2021

      Hi, I haven’t tried this in a glass dish but I think that should work, but I would line so it doesn’t stick to the dish.

      Reply

      • Dorothy
        March 19, 2021

        I made this today in a glass dish and it only stuck in one small area and it wasn’t bad enough to ruin the bottom of the bread (which turned out excellent BTW)I followed the recipe and put 1/4 c of olive oil in the bottom of the dish.

        Reply

        • Natasha's Kitchen
          March 21, 2021

          I’m glad you liked the result, Dorothy!

          Reply

  • Irina K
    March 1, 2021

    The ads on these recipes are getting ridiculous. Can hardly scroll down, always and ad in the way.

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Irina, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.

      I appreciate your feedback and I hope you love every recipe you try.

      Reply

    • Lee H. Firlik
      March 2, 2021

      While aggravating it is the price we pay for “free” blogs. It is just like watching “free” tv or “free” radio. These services are not free to produce.

      Reply

  • jana
    March 1, 2021

    i loved the itroduction it made me laugh lol

    Reply

    • Natasha
      March 1, 2021

      I’m so glad you enjoyed that. It was a blunder that we decided to keep in. 🙂 Thank you for the thoughtful feedback.

      Reply

  • jana
    March 1, 2021

    waiting for your orange bundt cake and also i tried your cranberry one and it was delicious but i want the the orange version

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Jana, I haven’t done an orange version of it yet but I think it’s worth experimenting with. If you give that a try, please share with us how it goes!

      Reply

  • Urooj
    March 1, 2021

    I just made it and it disappeared in minutes thank you for the great recipe

    Reply

    • Natashas Kitchen
      March 1, 2021

      You’re welcome! Isn’t it so good?! I’m happy you enjoyed it!

      Reply

  • Jessalynn Sadler
    February 28, 2021

    This was the best bread I have ever had! I added fresh basil to our olive oil, balsamic vinegar, pepper mixture. We can’t wait to make it again!

    Reply

    • Natasha's Kitchen
      February 28, 2021

      I’m glad you loved it! Thank you for giving the recipe a great feedback

      Reply

  • malak
    February 28, 2021

    tried it and it is so crispy and soft and it tasted like a pizza

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Malak, thanks for sharing! I hope you loved it.

      Reply

  • Anna
    February 28, 2021

    I made this focaccia yesterday and was absolutely delicious! Big hit!
    Next time I will kick it up a notch by adding sliced cherry tomatoes with the garlic and rosemary topping – yum!
    Thanks Natasha – great recipes as always!!

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Awesome and sounds like a great plan, Anna. Thanks for your wonderful review, I hope you’ll love every recipe that you will try!

      Reply

  • Jas Gill
    February 28, 2021

    Natatasha darling I’m a hard core fan of yours. All your recipes are fool proof. I tried this bread and it came out great. It’s going to be an all time favourite. Our doctor has told us not to have all purpose flour and have whole wheat flour due to some medical issues. So can it be made with whole wheat flour? ❤️

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Jas, thanks for your support and for your great comments and feedback. I honestly haven’t tried that to advise, but I think it’s worth experimenting with. If you try that, please share with us how it goes!

      Reply

  • hana
    February 28, 2021

    hi natahsa i want to try your recipe but i want to make for 6 oesple and when i saw how to make for 6 pieces but i didn;t understand it so can you say it for me

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Hana, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • jana
    February 28, 2021

    hi natahsa i didn’t undersatnd 3 3/4 cups all-purpose flour like 3 cupsplus 1/4 cup

    Reply

  • Val
    February 27, 2021

    The gluten stretch did not work for me … dough did not stretch for the folds at all like in your video . The bread itself was crunchy and tasty but didn’t rise a whole bunch nor with the big puffy holes. I’ll try a again, but wonder what went wrong with that 3 x 4 fold step process. In the meantime I have cut the leftover bread into 1” cubes and will freeze to make croutons .

    Reply

    • Natasha
      March 1, 2021

      Hi Val, it sounds like maybe you need to check if your yeast is active. Did it foam in the initial step? Also, be sure not to have the liquids too hot or proof in an environment that is too hot which can deactivate your yeast.

      Reply

      • Val
        March 2, 2021

        Thanks for your note. Yes yeast was active and foamed beautifully. I did your wet cloth in microwave tip for the first rise … maybe that was too hot! I’m definitely trying this recipe again! On another note your pierogie recipe turned out perfectly!

        Reply

  • Maureen
    February 27, 2021

    I started following you with your incredible Borstch and Minnestrone. The focaccia looks incredible. Usually I follow Ina Garten, Food Network, Ree, Bobbi, Food and Wine, Alton Brown and now YOU!

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Thank you for following my recipes! I hope you’ll love every recipe that you will try, Maureen.

      Reply

    • Diane
      March 6, 2021

      I’m very anxious to try this today. Can I use bread flour or 00 flour instead of all purpose?

      Reply

      • Natashas Kitchen
        March 6, 2021

        Hi Diane, I haven’t tested that but here is what one of our readers wrote: “!!! The best focaccia I’ve ever had! Thank you sharing this very thorough video and recipe. I used a high gluten bread flour and it came out perfectly! So long sourdough…this is my new fav!” I hope that helps.

        Reply

  • Mavis Weekes
    February 27, 2021

    Thank you for all your videos and recipes. I have tried so many of your recipes. My favourite part of videos is your excitement when it comes to the taste test. Great personality.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      You’re welcome! Thank you too for your great comments and feedback, Mavis.

      Reply

  • Lucinda
    February 27, 2021

    I have enjoyed all the recipes I have tried from your website, but this bread is amazing! The recipe is definitely a ‘keeper’! We enjoyed it tonight with a hearty soup.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      I’m happy to hear that, Lucinda. I hope you’ll love all the recipes that you will try!

      Reply

  • Linda Foreman
    February 27, 2021

    I made this bread today and it is absolutely fabulous. This will be my go-to for focaccia bread!! Thank you for sharing this recipe.

    Reply

    • Natashas Kitchen
      February 27, 2021

      You’re welcome! I hope you love this recipe, Linda.

      Reply

  • Donna
    February 27, 2021

    Hi Natasha. Another great recipe! I was able to make this and clean the house at the same time. A double win❤️

    Reply

    • Natashas Kitchen
      February 27, 2021

      Double wins are the best! Thank you for sharing that with me, Donna!

      Reply

  • Marilyn Berg
    February 27, 2021

    Made this recipe today in my 12 inch cast iron pan. It came out perfectly baked, browned and crispy. Delicious! Thanks for sharing this fabulous recipe!

    Reply

    • Natashas Kitchen
      February 27, 2021

      I’m so glad you enjoyed it, Marilyn! Thank you for the wonderful review!

      Reply

  • Adam Koppelman
    February 27, 2021

    I’m definitely making this for my family tomorrow. Can’t wait to try this out!! Thanks for this great recipe.

    Reply

    • Natashas Kitchen
      February 27, 2021

      I hope you love this recipe, Adam!

      Reply

  • Debbie
    February 27, 2021

    Can I use my stand mixer for the kneading?

    Reply

    • Natashas Kitchen
      February 27, 2021

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

      Reply

  • Sara
    February 27, 2021

    I want to know how focaccia bread taste like

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Sara, I recommend reading through the recipe post we describe it in for you 🙂 This bread has a crisp, chewy crust, airy, soft center, and amazing garlic rosemary topping.

      Reply

  • Krystal
    February 27, 2021

    This is an amazing recipe! It’s rare I find a recipe that turns out exactly like shown, or that I don’t make adjustments to. My family gobbled it up!! This will be a go-to recipe for sure! Thank you!

    Reply

    • Natashas Kitchen
      February 27, 2021

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

      Reply

  • Sandy
    February 27, 2021

    Hi, I want to make ahead the focaccia to bake tomorrow. At what point do I put into the fridge? Thanks, I can’t wait to eat this bread and thanks for the recipe.

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Sandy, please see our “Make-Ahead” section in the recipe post. I hope that helps.

      Reply

  • jana
    February 27, 2021

    can you make more yeast recipes because i am still small to do desserts and cooking things so i want more yeast recipe

    Reply

    • Natashas Kitchen
      February 27, 2021

      Thank you for that suggestion, Jana! You can find most of our yeast recipes HERE.

      Reply

  • Aurelie
    February 27, 2021

    This was absolutely fantastic! My 3 kids devoured it!

    Reply

    • Natashas Kitchen
      February 27, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Aida
    February 26, 2021

    This is the BEST Focaccia I ever had! Was my first time making it, was super easy and sooooo delicious!! Will be a regular recipe in my house! Love it!!
    Thank you Natasha!!! ❤️

    Reply

    • Natashas Kitchen
      February 26, 2021

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

      Reply

  • Sharon Somers
    February 26, 2021

    I have enjoyed so many of your recipes. Thank you for all the family friendly and husband friendly ones. My husband isn’t a fan of trying something new but if I tell him it’s one of yours he feels like maybe it will be good. Thank you .

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Thanks to you both for trusting my recipes. I hope that you’ll love all the recipes that you wil try!

      Reply

  • Steven
    February 26, 2021

    YUM! I know I will be making this! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      February 26, 2021

      You’re welcome, I hope you love it!

      Reply

  • Patti
    February 26, 2021

    Can I use gluten free flour for this?

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Hi Patti, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes as I’m sure others would love to try that too!

      Reply

  • Zoya
    February 26, 2021

    What can I substitute for rosemary since I don’t have any on hand?

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Zoya, we love it with rosemary for the herbs, but you could use whatever herbs you love.

      Reply

  • Nancy
    February 26, 2021

    Can u use this same recipe for pizza?

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Nancy! I haven’t tested that to advise.

      Reply

  • Rose
    February 26, 2021

    In the video you weigh your flour but don’t give the weight needed in the printed version.

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Rose, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card, allowing you can see the grams. Check out our post on measuring which should help with measurements.

      Reply

  • Allyson Zea
    February 26, 2021

    This type of bread is the BEST! I love dipping it in seasoned olive oil! Seriously perfect!

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Thanks for your great feedback!

      Reply

  • Melissa
    February 26, 2021

    I have always loved ordering this when i go out to eat. When I saw your recipe I knew I had to try making it! It was so delicious, making it again soon! Thank you

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Awesome! I’m glad you loved this recipe, Melissa. Thank you for leaving a great review here.

      Reply

  • Noor
    February 26, 2021

    Hi natasha can you do orange bundt cake and I want a garlic bread which we can make it with yeast

    Reply

    • Natasha
      February 26, 2021

      Hi Noor, the only bundt cake we have is our Cranberry Orange bundt cake and I have a garlic bread recipe here.

      Reply

    • Ed Haywood
      February 26, 2021

      Great recipe, but it would be nice if you also included the weight in grams with it for those with scales. Keep up the great work and videos.

      Reply

      • Natasha's Kitchen
        February 26, 2021

        Thank you, Ed. There is a way to convert the ingredients to grams. If you are at the recipe https://natashaskitchen.com/ you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams.

        Reply

  • Dee
    February 26, 2021

    Oh my god!! I am so excited to make this, You always have great recipes Natasha…Thank you for sharing them. I make them often

    Reply

    • Natasha
      February 26, 2021

      I’m so happy to hear that. Thank you! I hope this focaccia bread recipe becomes a favorite for you.

      Reply

      • Dee
        February 26, 2021

        I am sure i will..your recipes are so easy to make and you are awesome!!

        Reply

  • Betsy
    February 26, 2021

    Absolutely delightful! Perfect foccacia! Now I’m going to need a good pot of soup to go with this! Definitely a recipe to keep on hand to use over and over again!

    Reply

    • Natashas Kitchen
      February 26, 2021

      I’m so happy you enjoyed this recipe, Betsy!

      Reply

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