Easy Focaccia Bread Recipe

This focaccia bread recipe creates the perfect Italian flatbread with crispy edges and a soft, airy center.

I’ve been making this homemade bread for over 10 years, and it never fails to impress guests at dinner parties.

The dimpled surface holds olive oil and herbs beautifully, creating an authentic taste that rivals any bakery.

Even beginners can master this simple recipe with basic ingredients you likely have in your kitchen.

Essential Focaccia Ingredients

These simple ingredients create authentic Italian bread with incredible flavor:

• All-purpose flour (500g or 4 cups) – Forms the bread’s structure
• Warm water (1¾ cups at 105-115°F) – Activates yeast and creates moisture
• Active dry yeast (2¼ teaspoons) – Makes the bread rise and become fluffy
• Extra-virgin olive oil (6 tablespoons) – Adds richness and crispy edges
• Sea salt (2 teaspoons fine, plus flaky for topping) – Enhances all flavors
• Cane sugar (2 teaspoons) – Feeds the yeast for better rising
• Fresh rosemary – Classic herb topping for authentic taste

Step-by-Step Focaccia Instructions

Follow these proven steps for perfect homemade focaccia every time:

1. Proof the yeast mixture – Mix warm water and sugar in a stand mixer bowl, then sprinkle yeast on top. Wait 5 minutes until foamy.
2. Make the sticky dough – Add flour and salt to the yeast mixture. Mix on low speed until shaggy, then medium speed for 5 minutes until elastic.
3. First rise in oiled bowl – Transfer dough to a bowl brushed with 2 tablespoons olive oil. Cover and let double in size (1-1.5 hours).
4. Shape in baking pan – Oil your hands and fold dough edges into center to form a ball. Transfer to oiled 9×13 pan and press to edges.
5. Second rise – Cover and let double again (45 minutes). Preheat oven to 425°F during the last 30 minutes.
6. Create signature dimples – Drizzle remaining oil on top and press fingers through dough to the pan bottom.
7. Add toppings and bake – Sprinkle flaky salt and rosemary, then bake 20-30 minutes until golden brown.

Pro Tips for Perfect Focaccia

These expert techniques ensure bakery-quality results at home:

• Oil your hands frequently – The wet dough sticks to dry hands, making it impossible to work with properly
• Use a kitchen scale – Weighing flour gives more accurate results than cup measurements
• Don’t rush the rising – Temperature affects timing, so watch for doubled size rather than clock time
• Press firmly when dimpling – Push all the way to the pan bottom to create proper indentations
• Choose the right pan – Nonstick 9×13 aluminum pans work best for even browning

Creative Focaccia Topping Ideas

Transform your basic bread with these delicious variations:

• Mediterranean style – Sun-dried tomatoes, olives, and fresh thyme
• Garlic lovers – Roasted garlic cloves and Parmesan cheese
• Citrus herb – Thinly sliced Meyer lemon with fresh rosemary
• Caramelized onion – Sweet onions cooked until golden brown
• Cherry tomato – Halved tomatoes that burst with flavor while baking

Storage and Serving Suggestions

Maximize your focaccia’s freshness and versatility:

• Best eaten fresh – Serve warm from the oven for optimal texture and flavor
• Room temperature storage – Keep covered for up to 3 days in airtight containers
• Freezer friendly – Wrap tightly and freeze for up to 3 months
• Perfect for sandwiches – Slice horizontally and fill with your favorite ingredients
• Great side bread – Pairs wonderfully with soups, salads, and pasta dishes

Why This Recipe Works

After years of testing different focaccia recipes, this version consistently delivers restaurant-quality results:

• High hydration dough – Creates an incredibly light, airy crumb texture that makes focaccia special
• Two-rise method – Develops complex flavors without requiring advanced bread-making skills
• Olive oil technique – Ensures crispy, golden edges while keeping the center soft and pillowy
• Forgiving nature – Adapts to your schedule and kitchen conditions unlike precise bread recipes
• Beginner-friendly approach – I’ve taught this to dozens of friends with consistent success
• Wet dough advantage – Embracing the stickiness creates the signature open crumb structure
• Reliable results – Perfect for dinner parties or weekly bread making with guaranteed success

Easy Focaccia Bread Recipe

This focaccia bread recipe creates the perfect Italian flatbread with crispy edges and a soft, airy center. Made with simple ingredients like olive oil, rosemary, and sea salt, this homemade bread is perfect for beginners and delivers bakery-quality results every time.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings: 12 pieces

Course: Bread, Side Dish

Cuisine: Italian, Mediterranean

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

Dough Ingredients

• 1¾ cups warm water 105° to 115°F
• 2 teaspoons cane sugar
• 1 package active dry yeast 2¼ teaspoons
• 500 grams all-purpose flour 4 cups
• 2 teaspoons sea salt fine
• 6 tablespoons extra-virgin olive oil plus more for hands

Toppings

• 1 tablespoon flaky sea salt for sprinkling
• 2 tablespoons fresh rosemary chopped

Equipment

• Stand Mixer with Dough Hook
• 9×13-inch baking pan
• Large mixing bowl
• Kitchen scale (optional)

Method

 

1. In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and sugar. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.
2. Add the flour and salt and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form and begin grabbing the sides of the bowl.
3. Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the stand mixer bowl. It will be too sticky to transfer by hand. Use your fingers to lightly brush any oil that’s pooling at the edges over the dough surface.
4. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1½ hours.
5. Brush a 9×13-inch baking dish with another 2 tablespoons of olive oil. Uncover the dough and rub your hands with olive oil. Slide your hand under one edge of the dough and fold it into itself. Continue working around the bowl, folding the dough into itself, until you have a rough ball.
6. Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan’s edges. Let it relax and pull away from the edges, then press it to the edges again. Cover and set aside to rise until doubled, about 45 minutes.
7. 30 minutes into the second rise, preheat the oven to 425°F.
8. Remove the plastic wrap and drizzle the remaining 2 tablespoons olive oil over the dough. Rub your hands with olive oil, then use your fingers to make deep indentations across the surface, pressing through the dough to the pan.
9. Sprinkle with flaky sea salt and rosemary. Bake for 20 to 30 minutes, or until golden brown. Let cool slightly before slicing and serving.

Notes

Pan Tips: If your pan is not nonstick, grease it with butter before adding the olive oil to prevent sticking.

Storage: Best eaten fresh but keeps covered at room temperature for up to 3 days. Freeze for up to 3 months.

Oil Your Hands: This wet dough will stick to dry hands, so oil them liberally throughout the process.

Rising Time: Temperature affects rising time – warmer environments speed up the process, cooler ones slow it down. Watch for doubled size rather than clock time.