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
Hi Natasha! If we do the microwave trick how long do we let it rise for since it speeds up the process?
Hi Ashley, you can speed thaw in the microwave at 15-second intervals until no longer frozen.
Made it!
Started it yesterday, put in fridge overnight and finished this morning.
Topped with olive oil, garlic, rosemary and sun dried tomato.
Sounds great! I’m glad you like the recipe, Kathi.
I never have time to make bread that needs proving like this, bit being in covid iso we have heaps of time! This is an easy and delicious foccacia and will definitely be making it again!
I’m so glad you tried it and loved it, Kasee! Thank you so much for sharing that with me!
Why are there no comments on this? Love this recipie, super simple. My family LOVES it for deep dish pizza too!
Hi Shelby, this recipe has 300+ comments, you can see them all in the comments section 🙂 Thank you so much for your lovely review! I’m so glad you & your family loved it!
This focaccia recipe has good flavor. Thank you for posting the “nutrition information,” however your serving size is missing. I ran your recipe through the Myfitnesspal online recipe calculator and it came out as 225 calories for one serving if you cut the entire slab of focaccia into twelve pieces (which I did–I cut four rows of 3 pieces per row). Thanks for the recipe!
You’re welcome and thank you for sharing that with us.
I made your recipe. It was good and I will likely make it again. About your nutrition information, thankyou for supplying that, however, it does not state what the serving size is for that 217 calories per serving.
I am a great cook so I am told I tell them my food is great because I love cooking. I follow you and use many of your recipes, everyone has been great and my guests rave over them.
That’s just awesome! Thank you for sharing your wonderful review, Connie!
I was looking for a focaccia recipe that didn’t require an overnight refrigeration. Even though I had to rush the last prove (about 35 min instead of 45-60) AND even though I had to use a Pyrex 9×13 dish, it came out great. Nicely browned on bottom and top, and a nice crunch along with great flavor. I’m very much a novice but even my wife was impressed! Thank you — blessings.
I used your damp towel in the microwave trick to help with shortening the last prove time. Great hint.
Nice, glad you tried that one!
You’re welcome! Good to know that it turned out great and your enjoyed it!
Can this be made in a stand mixer? And, if so, how would the instruction differ.
I love all of your recipes.
Hi Leslie, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.
Just baked this bread! I give it 10000 stars, thanks it’s now one of our families favorites. I have tried other bread recipes in the past, and they have never turned out well… but this recipe turned out excellent! I will bake this again.
Hi Mary, thank you so much for the amazing review. I’m so happy you loved the recipe! I saw your second message and migrated your stars to this comment. Thank you again!
I was a little worried at first because my dough seemed to be a lot wetter/stickier than the video, but it baked up perfectly. Will definitely add this recipe to our regular rotation!
I’m so happy to hear it turned out perfect! That’s so great, Norman!
Hi Natasha! I made this focaccia a few times and it always came out perfect! Love your recipes
Giovanna
That’s just awesome! Thank you for sharing your wonderful review, Giovanna!
I tried this bread and it didn’t turnout well. It didn’t raise very much and the olive oil on top made it seem greasy. My yeast was fine and I’ve made other breads with success.
Hi Kathi, there could be a few reasons – I recommend using a thermometer to ensure your water temperature is 105-115˚F so you don’t kill your yeast. Check that your yeast isn’t expired – if it doesn’t form a foamy later in the first step, discard and start over with fresh yeast. Also, measure flour correctly.
I am excited to try this recipe but I’d like to know if I can make the dough in my bread machine and expect the same results.
Hi! I haven’t tried it in a bread machine, but that may work. If you experiment, let me know how you liked the recipe.
Made the focaccia and the first batch was so dry I started over because I thought I may have miss measured. Second batch the dough was again very dry and not at all sticky. I added more warm water and was able to get the needed results. What could I have done wrong to have such a dry mix?
Bread turned out great with the minor adjustments.
Hi Rhonda, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
That explains it. I’ve tried making 3 batches now, first one I threw out. Second one I added more water and it turned out good. Today I’m making and I dug into the bag, scrapped off a firmly packed 3 3/4 cups. Thus I have another dry batch. I just tried pulling and laying over and it’s way to stiff. I guess I need to throw this one out too.
Natashas Kitchen: I just made another batch and made sure the flour was fluffy and the dough is exactly the way it’s supposed to be. THANK YOU!
That is awesome, I’m glad it turned out to be awesome!
Hi! My oven has a proof setting. Should I out the dough in there throughout the develop gluten process or only for the final proofing?
Hi Katy, that may work, be mindful if it goes above 110°F then you can deactivate the yeast and it won’t rise properly.
This recipe and technique worked perfect. We had it with beef stew tonight. Great compliment to our meal.
Hi Natasha,
I tried your focaccia recipe today and it was delicious!!!! My family enjoyed it and it disappeared from the table in 5 min. Thank you for making cooking look fun and easy. I enjoy watching your videos and have been trying a few of your recipes from time to time.
You’re very welome. Thank you for trying my recipe and thank you for the review. I am happy to hear it was enjoyed!
Natasha – this is absolutely DELICIOUS, minimal effort except for your time, but the payoff is so worth every minute. I added black olives and some crispy onion bits on top along with EVOO with rosemary/garlic!! Will be making for family and friends. Thanks for sharing this recipe.
Hi Robin, that’s great! Thanks a lot for your good comments and feedback, I hope your family will love it too!
This is an AMAZING Focaccia Bread recipe! I have saved your this recipe for sometime now in my bookmarks! I am so glad I did because it was absolutely delicious. I should have started earlier instead of 2:30pm..but it was a good after dinner snack.LOL.
I changed Rosemary to fresh Thyme since my husband doesn’t care for Rosemary.
I also sautéed 1 minced garlic clove, some chopped fresh thyme & dash of kosher salt, put it aside too cool and used it for the oil to add into dough recipe instead of plain oil because I love garlic so much!
I followed all your steps and it came out perfect. Golden and fluffy with crunchy crust. Natasha you are my go to gal and I always know I will be making something delicious. You are my favorite!
Is there any way you can post a chicken paprikash with nokedli recipe? I know its not a Ukrainian dish, but I am sure you have done it! I love it.
Thanks so much for sharing so many recipes.
Thank you so much for sharing that with us, Joanne! I appreciate those recipe suggestions! On my way to look them up!