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).
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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.
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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.
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).
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.
How to Make Focaccia
- Proof Yeast – Combine water, honey, and yeast and let sit 5-7 minutes until foamy.
- 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.
- 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.
Pro Tip: When handling moist dough, dip hands in water to keep the dough from sticking to your hands.
To Form 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 15 minutes and try again then cover and rest 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 bread to a wire rack and rest 10 minutes before slicing.
Common Questions
Focaccia is a flat bread with a texture that is similar to good pizza dough.
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.
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.
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.
Yes. Bread flour and all-purpose flour can be substituted equally in this recipe.
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.
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.
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.
- Crusty French Bread
- Cheesy Garlic Bread
- Dutch Oven Seed Bread
- No-Knead Bread Recipe
- Chocolate Chip Banana Bread
Focaccia Bread Recipe
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.
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
- 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
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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.
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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.
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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
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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.
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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.
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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.
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Forgot to rate this. It is incredibly delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made it twice in two days. So good. Crispy outside and soft inside. It was gone before I could even blink.
That’s so great! It sounds like you have a new favorite!
Delicious and perfect
I’m so glad you enjoyed it!
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.
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?
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?
Hi Susana, make sure you use the correct amount of olive oil which will prevent the bread from sticking to the pan.
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!!!
Hi Maria, I haven’t tested that in a 13×17 to advise. If you experiment, let me know how you liked the recipe.
Made this focaccia today and it was delicious! Very crusty and crunchy, loved it! Best I’ve had.
Perfect! Thanks for your wonderful comments and feedback!
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.
Homemade is always best! I’m so happy you enjoyed it, Dawn!
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.
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
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?
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.
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…
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.
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! 🙁
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.
Hi Natasha
Thank you so much for this recipe. I have just made and it’s scrumptious 😋.
You’re very welcome. I’m glad you enjoyed it!
Can I use sour dough for this recipe?
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.
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.
I’m so glad you’re enjoying our video recipes! Thank you for sharing that with me.
Hi Natasha. I made the focaccia. It was delicious. I just changed the topping for cooked onions, oregano and olives. 😁
Sounds great! I’m glad you enjoyed this recipe, Silvana. Thank you for your good review and for sharing that with us.
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
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.
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
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.
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.
I’m so glad you enjoyed it!
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!
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!
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?
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.
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!!!
I’m so glad you loved the focaccia bread.
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??
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.
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!!!
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!
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
Hi Letigre, we sure do. You can find the thermometer HERE. You can also find more of our favorite kitchen tools in our Amazon Affiliate Shop HERE.
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!
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!
Hi Natasha
can I skip the rosemary for the topping?
I would recommend not skipping it if you can as it’s really good with it.
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
Hi Chris, good to know that you liked it! Thanks for sharing that with us.
wowwwww it looks yummy
So good, I hope you can try this soon!
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 🙂
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.
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.
I’m glad you liked the result, Dorothy!
The ads on these recipes are getting ridiculous. Can hardly scroll down, always and ad in the way.
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.
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.
i loved the itroduction it made me laugh lol
I’m so glad you enjoyed that. It was a blunder that we decided to keep in. 🙂 Thank you for the thoughtful feedback.
waiting for your orange bundt cake and also i tried your cranberry one and it was delicious but i want the the orange version
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!
I just made it and it disappeared in minutes thank you for the great recipe
You’re welcome! Isn’t it so good?! I’m happy you enjoyed it!
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!
I’m glad you loved it! Thank you for giving the recipe a great feedback
tried it and it is so crispy and soft and it tasted like a pizza
Hi Malak, thanks for sharing! I hope you loved it.
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!!
Awesome and sounds like a great plan, Anna. Thanks for your wonderful review, I hope you’ll love every recipe that you will try!
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? ❤️
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!
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
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!
hi natahsa i didn’t undersatnd 3 3/4 cups all-purpose flour like 3 cupsplus 1/4 cup
Hi Jane, my article on How to Measure Ingredients could be useful.
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 .
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.
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!
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!
Thank you for following my recipes! I hope you’ll love every recipe that you will try, Maureen.
I’m very anxious to try this today. Can I use bread flour or 00 flour instead of all purpose?
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.
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.
You’re welcome! Thank you too for your great comments and feedback, Mavis.
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.
I’m happy to hear that, Lucinda. I hope you’ll love all the recipes that you will try!
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.
You’re welcome! I hope you love this recipe, Linda.
Hi Natasha. Another great recipe! I was able to make this and clean the house at the same time. A double win❤️
Double wins are the best! Thank you for sharing that with me, Donna!
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!
I’m so glad you enjoyed it, Marilyn! Thank you for the wonderful review!
I’m definitely making this for my family tomorrow. Can’t wait to try this out!! Thanks for this great recipe.
I hope you love this recipe, Adam!
Can I use my stand mixer for the kneading?
Hi Debbie, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.
I want to know how focaccia bread taste like
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.
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!
That’s so great! It sounds like you have a new favorite!
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.
Hi Sandy, please see our “Make-Ahead” section in the recipe post. I hope that helps.
can you make more yeast recipes because i am still small to do desserts and cooking things so i want more yeast recipe
Thank you for that suggestion, Jana! You can find most of our yeast recipes HERE.
This was absolutely fantastic! My 3 kids devoured it!
That is the best when kids love what we parents make. That’s so great!
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!!! ❤️
That’s so great! It sounds like you have a new favorite!
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 .
Thanks to you both for trusting my recipes. I hope that you’ll love all the recipes that you wil try!
YUM! I know I will be making this! Thanks for sharing!
You’re welcome, I hope you love it!
Can I use gluten free flour for this?
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!
What can I substitute for rosemary since I don’t have any on hand?
Hi Zoya, we love it with rosemary for the herbs, but you could use whatever herbs you love.
Can u use this same recipe for pizza?
Hi Nancy! I haven’t tested that to advise.
In the video you weigh your flour but don’t give the weight needed in the printed version.
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.
This type of bread is the BEST! I love dipping it in seasoned olive oil! Seriously perfect!
Thanks for your great feedback!
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
Awesome! I’m glad you loved this recipe, Melissa. Thank you for leaving a great review here.
Hi natasha can you do orange bundt cake and I want a garlic bread which we can make it with yeast
Hi Noor, the only bundt cake we have is our Cranberry Orange bundt cake and I have a garlic bread recipe here.
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.
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.
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
I’m so happy to hear that. Thank you! I hope this focaccia bread recipe becomes a favorite for you.
I am sure i will..your recipes are so easy to make and you are awesome!!
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!
I’m so happy you enjoyed this recipe, Betsy!