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.
This post may contain affiliate links. Read my disclosure policy.
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
This recipe is easy and delicious. I’ve made it a few times now, my family loves to make sandwiches with the bread! Thanks for all the great recipes.
Thank you for your good comments and feedback, Sandra!
I love making this Focaccia bread recipe and my family loves it. It’s easy and fun to make and it’s neat that you can dip your fingers in water to do the stretching and folding so the dough doesn’t stick to your hands. It comes out perfect every time and since it freezes so amazingly well, thaws and reheats quickly, I like to keep some on hand in the freezer. I’m making a few batches now as a “make ahead” for Thanksgiving dinner. Thank you for sharing such a great recipe Natasha!!!
Sounds like a great plan! Thank yu for sharing this with us, we appreciate your comments and feedback!
Hi! Can you make this the night before and keep in the fridge until morning?
Hi Isabella. I would refrigerate it after the rise and then bring it back to room temperature the next day before finishing it off.
Natasha,
I am SOOOO Excited right now!!!! I have been following you for quite sometime and making the recipes that I can legally eat on my diet( well, I do cheat sometimes when they look really yummy, shhh) Anyway, never made bread before and was very afraid to try due to failing. I made Focaccia bread ( my favorite) Followed recipe, watched video and guess what? I Succeeded!!!! So YUMMY. THANK YOU for sharing your talents and humor with the world. You are AWESOME!!!!
God Bless You and Yours!!!!!
Hello Dawn, thank you so much for sharing that awesome review with us! Hope you’ll love all the recipes that you will try.
This is so delicious and my family loves it. Do you think I could double the recipe so I can make two at once?
Hi Kelly! That should be fine.
I made one last weekend. I thought it did not go well until I go it out of the oven and my friends ate it all. What worried me was the fact it seemed I did not get the same result as you. But it worked in the end and I will do it again : )
I’m so glad the flavor and taste were still there! I hope you give it another try soon! Ensure there were no substitutions to the process or ingredients for the optimal outcome.
My favorite focaccia recipe! It turned out amazing and your recipe is extremely easy to follow!
So glad it turned out, Carol. Thank you for the wonderful review.
I have made this recipe several times now and we just love love it! Turns out perfect each time. This is the first time making it at a much high altitude so hopefully it will turn out just as well. I have also followed you for so long and made so many of your recipes….I have been married 59 years and was so tired of cooking and making the same old things that following you has helped me to keep cooking. You inspire me.
That’s wonderful, Gaynell! I’m so glad to be an inspiration for you! Thank you so very much for putting a smile on my face. 🙂
Loved this recipe. I did cheat for time on step 4 and only did one stretch/fold. I figured this might mean smaller bubbles but it was still fluffy and crunchy.
Great! I’m glad it turned out. Thank you for the review, Marnie.
I added Italian herbs to the dough for a more savoury flavour. Turned out great every time!
Nice, thanks for sharing! Glad that additional herb worked great too.
Wow Natasha, My family devoured this. I was hoping for leftovers the next day… It turned out exactly like your video. If I may suggest an idea, I used ‘no stick’ foil paper to line my 9 x 13 pan and it worked beautifully! Slid right out. Thank you so much! Keep bringing us fabulous recipes like this please!
Hi Anna, thank you for your review and tip, we appreciate it!
Hey Natasha,
Thank you so much for sharing this wonderful recipe with us. I let it rise in the fridge overnight and then Performed the 4 stretches and folds, allowing the dough to rest covered for 30 minutes between each set. after the fourth stretch and fold, I let it rest for an hour.
It tasted so nice – as its only me I have frozen the half.
Thank you
Hanna
Thank you for the great feedback Hanna! You’re welcome. 🙂
Thank you Natasha for this recipe, its super delicious and it taste so much better than in a grocery store!!! I will be baking focaccia all the time now!
You’re very welcome, Elena! I’m glad you liked it.
Just made this and it turned out amazing! It tastes so good and the crunch is awesome!!!
I’m so glad you enjoyed it, Cassie!
Made this today, and I’m just blown away by how good it is! I’ve never made one of your recipes that I didn’t enjoy, but this is, hands down, my favorite.
Happy to hear that you loved the recipe!
This recipe is WONDERFUL!!! Crispy crust, fluffy interior and so tasty! My kids and I can’t get enough of it. Thank you so much for developing and sharing this recipe.
That’s wonderful to hear. Thank you, Erin.
Hello Natasha, just curious as to why you are activating the instant yeast. I thought you could just mix it with the dry ingredients and then add the water.
Thanks
Hi, I like to make sure it’s working and active before I spend all that time making the bread. I’ve had sad situations before where the yeast was expired.
What a great recipe ! I have made it twice letting it rise in the fridge overnight and it works beautifully. I also used bread flour and it gets a super crispy crust. Thanks for the microwave tip, that’s a keeper for proofing my sourdough!
Hello Julie, thanks for sharing that with us. Good to hear that it is always a success when you make this recipe!
Hi Natasha!
I love this recipe and was wondering if I can refrigerate the dough overnight? Should I just do the first 39 minute rise and then do the folding after the dough comes to room temperature tomorrow? Thank you !
Hi Giovanna, I would refrigerate and then bring it back to room temperature the next day before finishing it off.
Consistent, reliable, flexible, easy, delicious recipe! Love the personality in the video too!
Thank you for your good comments and feedback, Stef. We appreciate it!
Just made this today and it’s amazing! So worth the labour!
Once question, how do you store it if not freezing it right away?
Hi Sonia, it’s rewarding, isn’t it?! I have these instructions in my notes, loosely cover the bread in plastic wrap for 2 days at room temperature.