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
Delicious and thank you again for the videos! It was so easy to follow your instructionso and helpful to see the gluten stretching example. Whole family loved and we will definitely make again.
You’re welcome! I’m so happy you enjoyed it, Stephanie! We enjoy making these videos for you! I hope you get to try more recipes soon!
This was the best bread ever!! I still can’t believe that I was able to make it. It was so easy and the video tutorial was super helpful! I ate this whole pan pretty much by myself! Can’t wait to make again! So flavorful and delicious!
That’s so great! It sounds like you have a new favorite, Rebecca! This bread truly is DELICIOUS!
I made it today, and you’re so great at giving directions it was impossible to screw it up. Thank you for the recipe, spouse and I just taste tested it. It is amazing! I will make it again for sure.
Hi Alicia! I’m so glad the steps were helpful and easy to understand. Thank you for sharing.
I made the focaccia last night and it was excellent. I’ve made other recipes but they never gave this result. It was easy to make,tasty and the crisp outside texture contrasts with the softer inside. Perfect for sandwiches, toasted with a little butter or just out of the oven. This is going to be my weekly go to recipe.
I’m happy to know that this is going to be on our weekly recipe. Thank you for your review!
After I do the fold and stretch steps, and I get it into the baking pan, can I refrigerate overnight and bake in the morning? If so, how long should I have it out of the refrigerator before baking it?
Hi Beth! That will work! Here’s what one of my readers shared: ” I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.” I hope this is helpful!
First time ever attempting to make foccacia and it tastes absolutely amazing! I cant believe i made it actually lol. Going to make this again and again!
Thank you for such a wonderful recipe!
Hi Jody! That’s wonderful. It really is simple to make and the results are amazing! Thank you for the feedback.
Delicious!
Natasha in the video the oven temperature shows 400F 22-25min. But you say bake at 450F and the recipe as well.
Just in case so you know that.
Hi, at 6 minutes and 20 seconds in the video I said 450˚ which is the correct temperature and it matches the written recipe. Can you tell me specifically where you heard or saw 400?
Hi Natasha, love your recipes and everything you do!
So in the video at 6:24, the video reads “400oF” at the bottom left.
Oops we didn’t catch that. 450˚F is correct. It’s too late to fix it at this point without re-uploading the entire video. I wish there was an easier way.
FYI–The 7g measurement of yeast is wrong. 1 packet is ~21 grams! I realized this too late; hopefully no one else repeats this mistake!
Hi Earl, it sounds like you are using a different size packet than what is considered standard. 1 packet of yeast weighs 7 grams or ¼ ounce and is also equal to 2 ¼ teaspoons.
This bread is fabulous! A crowd pleaser for sure! I followed the directions and timing! Came out perfect!
Great to hear, Betsy! Thank you for the review.
I need to time this right when I attempt it. By my calculations it’ll take 3.5 hours, at least, start to finish. Am I correct?
Hi Dawn! Roughly about 4hrs from prepping to making, resting, and then baking.
I was short on time, ended up cooking after 4 turns and 20 min. Rest, still delicious 😊
Can this recipe be doubled so it can fit a 12 × 16 focaccia pan
That should be fine. We’d love to know how it goes if you try!
Followed the instructions without making any changes and it turned out perfectly. Crispy, flavorful crust and an airy delicate interior. My family devoured it so quickly and couldn’t stop talking about how amazing it was. This recipe is surely a keeper. I’ll need to double it next time to keep up with the demand. Thanks again!
I’m so glad you loved the recipe, Charlie! Thank you for sharing.
Can dried rosemary be used? I live in a small community and my options are very limited. This looks really good and I love the taste of Rosemary.
Hi Connie! Yes, that should work fine.
This looks so good! I will need to do some prep a day ahead of time. I’m wondering if refrigeration should be done before or after the folding.
Hi Laurie, I would refrigerate it after the rise and then bring it back to room temperature the next day before finishing it off.
Absolutely delicious! I make this often and love trying new herbs and veggies in it too!
So glad you loved it, Amanda! Thank you for sharing.
I have never made bread before. I followed this recipe perfectly, with the exception that I cooked it in a 12″ cast iron skillet. IT WAS PERFECTION!!! Tasty, crispy outside and soft fluffy inside. Half was gone in an hour with just two of us stuffing our faces. This one’s a keeper. Thank you!!!
Hi Lisette! That’s wonderful. Thank you for sharing, I’m glad you found a keeper!
Hi Natasha
I love all your recipes including chicken pot pie and banana bread. I tried this one today, reading your comments below i made sure the yeast and water mixture was foamy before I added it to the flour+salt mix but the 3 3/4 cup flour was too much and the dough was very dry so I had to add 1/2 cup warm water to make it sticky like in your video. I did spoon the flour and added it to the measuring cup. Maybe next time I will start with 3 cups and then add more if needed. Also rise was not as much , could be the temperature of our house.
Hi Prerna, it’s hard for me to say what went wrong without being there, but it sounds like you’re taking the proper steps. I would go through the ingredient list and process once more to ensure nothing was altered. I also recommend ensuring your ingredients are not expired. I hope you give this a try again soon.
I am just about to try this recipe…the video says 3 3/4 cup flour. It also says to zero out your scale and measure out 470 grams of flour. When I measured out 470 grams of my bread flour it was 3 cups and maybe a couple extra little spoonfuls (not measured only kept adding until it was 470 grams). I will see how this works using the measurement from the scale…
Hi Liz, when we measure flour, we spoon the flour into the measuring cup. If you push the cup into the flour bin, you can get up to 25% too much compacted flour. I hope that helps.
Yesterday I made Natashas Tuscan chicken recipe (so easy and delicious) and today this divine focaccia! It takes a long time and a lot of steps. But turns out perfect! This is definitely going in my repertoire of favorites! I followed the recipe to a T. Today it was raining in sunny California so the day called for beef barley soup with this focaccia. I made a huge batch to share with 4 households. Surprisingly, if you cut this loaf in half lengthwise, and then cut each half into narrow slices
1” to 1 1/2” thick, I got 25 slices out of it. Enough for 15 people total to try, with some getting seconds. Great crunchy exterior and soft chewy interior. You’ve got to try this!!!
That’s great, Paulette! Thank you for sharing.
I was a little hesitant trying my hand at baking as I am not a baker but my local bakery I normally buy my focaccia from sold out before Thanksgiving so I tried my hand at making it. This was pretty easy to make- I definitely either overproofed the dough or didn’t have the water warm enough when I made the yeast because it did not rise like the one in your video. The dough was still a bit sticky and kept tearing during the folding so I’m not sure what I’m doing wrong there. I was discouraged when putting it in the oven when I saw how flat it was compared to yours after the last set- but I was pleasantly surprised to see it rise quite a bit in the oven. It didn’t brown as nicely as yours did, even after 25 mins and was not as high, but it was delicious! I was pretty proud of how well it came out being my first time baking bread- your video was super helpful! I’m excited to serve it tomorrow with my favorite Boursin cheese. Thank you for the wonderful recipe! Am going to try again to see if I can improve to get it closer to yours:)
Hi Erin, the temperature of the ingredients and the room can definitely impact the rise. If it wasn’t rising fast enough, you might consider putting it into a warm 100˚F oven (some ovens don’t go below 150 so just warm it to 100 and turn it off) that may help with proofing. Also, make sure your yeast is at room temperature rather than cold if you refrigerate your yeast.
Hi Natasha,
Love this recipe!
Would I be able to substitute dry yeast for instant?
Hi Phyl! The right yeast is key to making this bread in about 4 hours from start to finish. That is why we are using rapid rise.
The Focaccia Bread recipe is perfection. I’d love to share photos of mine, but it looks just like yours. I changed nothing! Excellent!
That’s wonderful! So glad it turned out. You can always tag me on Instagram or Facebook @natashaskitchen.