This Focaccia Bread recipe has the most 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).
We love homemade bread recipes like Soft Dinner Rolls, Biscuits, and Banana Bread, because there’s nothing like the aroma of freshly baked bread and Focaccia is about to become your new favorite.
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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. See how simple it is to make this easy focaccia recipe. Natasha shares her techniques for getting those traditional focaccia dimples. It’s easier than you think!
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 and the topping variations are endless.
Focaccia Bread Ingredients
The key to making great Italian focaccia bread 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. Be sure to measure flour correctly or the bread could end up dense or tough.
- Yeast – get one packet (7 grams) 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)
Classic Topping Ingredients
- Olive oil – extra virgin olive oil works best here for flavor. This makes the crust so crisp
- Water – helps to thin the topping so it is easy to coat the dough
- Garlic, rosemary, sea salt – add unbelievable flavor – see more variation ideas below. We also sprinkle the top of the dough with kosher salt.
Topping Variations
We love to make this recipe using different flavors to match the meal. This rosemary-garlic focaccia bread is a crowd-pleasing favorite, but here are some other combinations you will love:
- Pizza Focaccia – add mozzarella cheese, mini pepperoni, and Italian seasoning. Dip in marinara.
- Classic Olive Focaccia – Olives with thyme or rosemary
- Herbs – rosemary, thyme, tarragon, or sage
- Veggies – add caramelized onions, spinach leaves, sundried tomatoes, or roasted chopped veggies like eggplant, red onions, and bell pepper, just be sure it’s not too watery.
- Cheese – feta cheese crumbles or parmesan cheese
- Sweet focaccia – try sliced strawberries with basil and drizzled with balsamic vinegar
How to Make Focaccia Bread
Focaccia bread is so simple to make at home in just a few steps and minimal rise time. Watch our video tutorial and see the photos below to see our easy process.
- Proof Yeast – Combine water, honey, and yeast and let sit for 7-10 minutes until foamy. This ensures the yeast is active.
- 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.
- Make the Topping – While the dough is proofing, combine the topping ingredients in a dish so the oil gets infused with wonderful garlic and rosemary flavor which soaks into the dough dimples.
- Develop Gluten – After the 30-minute rest and the dough looks puffed, 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.
Pro Tip:
When handling moist dough, dip your hands in water to keep the dough from sticking.
Shaping Italian Focaccia Bread
- 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 for 15 minutes and try again, then cover and rest for 45-60 minutes.
- 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.
- 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 the bread to a wire rack and rest for 10 minutes before slicing.
Why Didn’t My Focaccia Bread 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 it, and start over with fresh yeast. Also, measure flour correctly as too much flour can result in a dense dough.
What Type of Pan is Best for Focaccia Bread?
I like the way a 9×13″ metal cake pan makes the bread crisp and thick enough for dipping and also for slicing for sandwiches, but you can use a jelly roll pan if you want the bread thinner or for making focaccia pizza. For skillet focaccia bread, cut the recipe in half and try using a 9-10″ cast iron skillet or a cake pan. For a thicker bread, use a loaf pan.
How to Serve Focaccia
Homemade focaccia bread looks and tastes great at any meal. Here are a few of our favorite ways to enjoy this classic Italian bread.
- Side Dish – serve focaccia like you would dinner rolls. We love to pair it with Zuppa Toscana or Italian Wedding Soup.
- Sandwich Bread – It makes the best-ever BLT Sandwich and 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.
Make-Ahead
Store focaccia bread loosely covered with plastic wrap at room temperature for 2 days.
- To Refrigerate: This can quickly dry out the bread, so it’s not my favorite way to store focaccia.
- Freezing: When the bread has cooled to room temperature, wrap it in several layers of plastic wrap and freeze it for 2 months. Freeze the bread the same day it’s made and it will taste fresh when thawed.
- To Reheat: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen. To reheat, bake in the oven at 350˚F for 8 minutes or air fry at 350˚F for 3-4 minutes until warmed through.
I hope you’re inspired to make homemade Focaccia bread. It will make you feel like a pro baker and it’s so simple with very little active time. P.S. What is your favorite topping for focaccia? Tell us in the comments!
More Bread Recipes
If you love this Focaccia bread, then you won’t want to miss these bread recipes.
- Crusty French Bread
- Dutch Oven Bread
- No-Knead Bread Recipe
- Chocolate Chip Banana Bread
- Sourdough Bread
- Homemade English Muffins
- Sourdough Dinner Rolls
Focaccia Bread Recipe
Ingredients
Focaccia Dough Ingredients:
- 1 1/2 cups warm water, 105-115 F
- 1 tsp honey
- 7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
- 3 3/4 cups all-purpose flour, or bread flour, measured correctly
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil, for the dough
- 1/4 cup extra virgin olive oil , for the pan
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
- 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 7-10 minutes or until the surface is foamy.
- 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.
- 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
- 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.
- 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.
- 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.
- 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 Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I would like to make the dough 24-48 hours before baking and refrigerate. Under your Make Ahead section, there is no mention of how long you should leave the refrigerated dough out at room temperature before baking.
Can you please clarify.
You can let it sit room temperature for about 30 minutes to 1 hour before baking. Enjoy!
I have made this a couple times and it’s delicious but I don’t have a nonstick 9×13 pan and it sticks on the bottom. With some effort I get it out of the pan. What can I do if I don’t want to get another pan just for this recipe?
Glad to hear that you love this recipe! You can try using parchment paper, line the bottom of the sides. Or you can grease the pan generously with butter or oil. Hope that helps.
First time making focaccia. So delicious and so easy to make!!! Crispy on the outside and tender chew inside. I love your videos. I made my starter and now my sourdough by watching them – you truly make it so easy for me!
I absolutely love this recipe and it has become on of my favourites to make focaccia.
So happy you’re loving it, Gen!
Absolutely fabulous!! This was my first time making focaccia. Actually, it was my first time making anything with yeast. I watched and rewatched your video several times and am so grateful that you provided visual step by step instructions. I baked it in a 9×13 glass pyrex dish lined with parchment. It turned out beautifully and extremely delicious!!!! Thank you, Natasha!!!!!
Thank you for sharing, Jen! So glad it turned out for you.
Hi! I have made this recipe a while back and wanted to make the dough a day earlier. is that possible? Thanks so much for the tips!
Hi Dalia, please see the “Make-Ahead” section of the recipe post. That has all the tips to try that.
This is the best foccacia recipe that I’ve made to date. It’s incredibly soft and fluffy! I made mine with golden tomatoes from my garden and fresh basil.
This recipe requires time so do set aside time for it. The results are well worth the effort.
Amazing Every Single time!!! Everyone I have made it for Compliments the texture and flavor!! Just as good as 12 hour proof Focaccia. Just an FYI: Last week I made the Gorgeous Apple Pie and the delicious Banana Bread. Your recipes are hands down PERFECTION!
Thank you, Lizzy! So happy to hear that.