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
Filed Under
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
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!
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
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.
Tried it again today with baking paper. It worked just fine 😊 So happy with the result
Thank you so much for sharing that with me, Analise!
This is the best bread. I’ve made it 4 times already. I added tomatoes to the top of mine also.
I’m so happy you found a favorite on my blog, Debbie!
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!!!
That’s just awesome! Thank you for sharing your wonderful review, Meenaxi!
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?
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.
Would it be better left on the counter overnight if made in advance, instead of in the fridge, which can dry baked goods out more?
I Julue, great question. My concern is it would overproof and you would exhaust your yeast. The best route would be to make it according to the recipe instructions for best results.
Thx for your reply. I must have misunderstood the original question. I thought Juliana was deciding between baking it in advance and then refrigerating it overnight vs. making the dough to bake the following day. I was weighing my own options with it that way fir an event. 😊
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!!!
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!
Thank you dear Natasha! This bread was easy to make and tasted great!
If I knew how to add pictures I would 😊
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.
hi! i love your channel! i was wondering how i could substitute whole wheat flour in this recipe. please let me know 🙂
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!
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?
Hi Lynn, the extra moisture could be the issue but it’s hard to say without being there.
This recipe is incredible!!! It is restaurant quality- even better! My new favorite recipe! So so easy and yields fantastic results!
That’s just awesome! Thank you for sharing your wonderful review!
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
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.
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 🙂
I’m so glad you gave this a try, Gauri! Thank you for sharing that with me!
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.
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!
Hello, I cant seem to find the serving SIZE for the nutritional information.
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.
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.
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!
I’m glad to hear that it was a success! Thanks for sharing that with us.
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!
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.
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🌸
Wow, that is so awesome! I’m really happy with your comments and feedback, thank you so much!
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.