Focaccia Bread Recipes

There’s something incredibly comforting about pulling a warm tray of homemade focaccia bread from the oven. The aroma of olive oil, rosemary, and golden crust fills the kitchen in a way that feels like a warm hug. I first made this recipe on a rainy afternoon when I needed a little lift — something simple, rustic, and satisfying. What came out of that moment was a crisp-edged, pillowy focaccia that tasted like it belonged in a countryside Italian kitchen.

Whether you’re looking for an easy weekend bake, a starter to serve with soup, or just want your kitchen to smell like a bakery — this focaccia bread recipe is your new go-to.

Why I Love This Recipe

There’s a reason this focaccia recipe is always in rotation in my kitchen.

First, the process itself is so calming. Mixing dough by hand, watching it rise slowly, dimpling it lovingly with your fingers — it feels therapeutic. The recipe is approachable enough for beginners, but satisfying enough for seasoned bakers to return to again and again.

What sets focaccia apart from other breads is its versatility. You can serve it plain with just olive oil and sea salt, or top it with caramelized onions, sun-dried tomatoes, garlic, olives, or even grapes for a sweet-savory twist. The spongey, soft crumb with a slightly crisp base is perfect on its own or as a companion to almost any dish.

And let’s talk about that golden crust. The secret lies in generous glugs of good olive oil and the high-moisture dough that crisps up beautifully in the oven. It’s that satisfying bite — crispy on the outside, soft and airy inside — that keeps me coming back.

Ingredients for Focaccia Bread

To make truly flavorful and bakery-style focaccia bread at home, you’ll only need a few basic ingredients — but the quality of each matters. This is not the place to skimp on olive oil or skip fresh herbs.

Here’s what you’ll need:

Flour:
You can use all-purpose flour for a lighter crumb, or bread flour for more chew and structure. I prefer bread flour for that classic bakery-style texture.

Yeast:
Instant yeast or active dry yeast both work, though instant yeast speeds things up just a bit. Make sure it’s fresh for a good rise.

Water:
Room temperature water hydrates the dough. Warm, not hot, if activating dry yeast.

Olive Oil:
The star of this recipe. Use high-quality extra virgin olive oil. You’ll use it in the dough, in the pan, and drizzled on top for flavor and crispiness.

Salt:
A touch in the dough and flaky sea salt on top makes all the difference. Don’t skip the finishing salt — it brings out all the flavor.

Sugar or Honey (optional):
A small amount helps activate the yeast and gives a subtle hint of sweetness.

Herbs and Toppings (optional):
Fresh rosemary is classic, but you can also use thyme, garlic, olives, cherry tomatoes, red onion, or whatever you love.

This recipe is as adaptable as it is delicious. Once you’ve nailed the base, you can customize it endlessly.

How Much Time Will You Need

Making focaccia isn’t hard — but it does take time and patience. Most of that time is hands-off, allowing the dough to rise and ferment for flavor.

Here’s what to expect:

• Prep time: 20 minutes
• First rise: 1 to 2 hours
• Second rise: 45 minutes to 1 hour
• Bake time: 20 to 25 minutes

So plan for about 3.5 to 4 hours total, but remember: most of that is downtime. You can clean, relax, or prep other dishes while your dough rises.

How to Make This Focaccia Bread

Let’s break this down so you can bake confidently — even if this is your first time making bread.

Step – 1: Mix the Dough

In a large mixing bowl, combine 4 cups of bread flour, 2 teaspoons of salt, 1 packet (2¼ tsp) of instant yeast, and 1½ cups of warm water. Add ¼ cup of extra virgin olive oil and stir until a sticky dough forms.

Don’t worry if it looks rough. You’re not aiming for a smooth dough yet. It will hydrate and smooth out as it rests.

Step – 2: Knead and First Rise

Lightly oil your hands and knead the dough right in the bowl for a few minutes, just until it starts to come together. Then cover the bowl tightly with plastic wrap or a damp towel.

Let it rise at room temperature for 1½ to 2 hours, until it has doubled in size and looks airy and bubbly.

Step – 3: Prepare the Pan

Generously coat a large baking sheet or 9×13 pan with olive oil. This not only prevents sticking but creates that beloved crisp crust on the bottom.

Transfer the dough into the pan and gently stretch it to fill the pan. If it resists, let it rest for 10 minutes and try again. Don’t force it.

Step – 4: Second Rise

Cover the pan loosely and let the dough rise again for 45 minutes to 1 hour. This second rise creates more air bubbles — essential for the focaccia’s texture.

Preheat your oven to 425°F (220°C) during this time.

Step – 5: Dimple and Add Toppings

Here comes the fun part.

Drizzle olive oil over the dough — be generous. Then press your fingertips all over the surface to create deep dimples. The dough should jiggle slightly.

Sprinkle with flaky sea salt and any toppings you like: rosemary, garlic, cherry tomatoes, sliced onion, olives — whatever you love.

Step – 6: Bake

Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the edges are crisp. The bottom should release easily from the pan and be golden too.

Step – 7: Cool and Serve

Let the focaccia cool for at least 10 minutes in the pan, then transfer to a wire rack. This helps maintain the crispness of the bottom.

Cut into squares or strips and serve warm or at room temperature.

Substitutions

One of the beautiful things about focaccia is how flexible it is. You can adapt it based on what you have on hand or your dietary needs.

Flour:
If you don’t have bread flour, all-purpose flour will work just fine. It creates a softer crumb with slightly less chew, but still delicious.

Yeast:
Out of instant yeast? Use active dry yeast — just activate it in warm water with a pinch of sugar before adding to the flour.

Olive Oil:
While extra virgin olive oil adds the most flavor, a neutral oil like avocado oil can work in a pinch. Just expect less robust flavor.

Toppings:
Get creative. Try caramelized onions, thinly sliced potatoes, za’atar, or even shredded cheese. You can also skip toppings and go for a pure, classic version with just sea salt and herbs.

Gluten-Free Option:
You can use a 1:1 gluten-free baking flour that’s designed for bread recipes. Add a bit of xanthan gum if needed to help with structure.

Best Side Dishes for Focaccia Bread

Pairing focaccia with the right dish can take your meal to the next level. Here are a few delicious combinations:

Creamy Tomato Basil Soup
The perfect dipper — this pairing is classic and comforting.

Antipasto Platter
Olives, marinated artichokes, cured meats, and cheeses all shine next to a basket of freshly baked focaccia.

Balsamic Roasted Vegetables
Earthy, caramelized vegetables with a drizzle of balsamic reduction complement the herbaceous flavors of focaccia beautifully.

Serving and Presentation Tips

There’s nothing more inviting than a golden, freshly baked slab of focaccia sitting on a rustic wooden board.

If you’re serving it at a gathering, slice it into small squares or long strips and fan them out on a platter. Drizzle a little extra olive oil over the top just before serving and sprinkle with extra herbs or flaky salt for a fresh-from-the-oven look. For a simple yet elegant touch, garnish with a few sprigs of fresh rosemary or a cluster of roasted garlic cloves.

Focaccia also makes a lovely base for build-your-own sandwiches. Slice it horizontally and fill with your favorite combinations — roasted vegetables, mozzarella, and pesto make a standout trio.

Serve it warm, room temperature, or lightly toasted. No matter how it’s presented, it’s always a showstopper.

Tips and Tricks to Make This Recipe Even Better

If you want that perfect bakery-style focaccia every time, a few smart techniques can make all the difference.

Hydration is key.
Focaccia dough should be sticky and wetter than traditional bread dough. This higher hydration creates that signature airy, open crumb.

Let it rise longer (if you can).
If you have extra time, let the dough rise in the fridge overnight after the first rise. This slow fermentation builds deeper flavor and more complexity.

Be generous with the olive oil.
Don’t hold back — focaccia isn’t meant to be dry. Oil the pan well and drizzle extra on top. It contributes to both flavor and that irresistibly crispy crust.

Use your fingertips — not your palms.
When dimpling the dough, use just the pads of your fingers to create those signature indentations. You want to press down without flattening the dough completely.

Finish with flaky salt.
Regular salt just won’t do. Flaky sea salt adds crunch, enhances flavor, and gives the top a beautiful finish.

Common Mistakes to Avoid

Even though focaccia is forgiving, a few common mistakes can lead to disappointing results. Here’s what to watch for:

Mistake: Using too much flour while kneading.
The dough is supposed to be sticky — adding too much flour will result in a dry, dense focaccia. Instead, oil your hands to prevent sticking.

Mistake: Rushing the rise.
Skipping or shortening rise times can prevent the dough from developing the texture and flavor that makes focaccia special. Give it time to bubble and grow.

Mistake: Skimping on olive oil.
Focaccia isn’t diet bread. Olive oil is essential for the flavor and crust — both in the pan and on top. Don’t be afraid to use a heavy hand.

Mistake: Overloading with toppings.
While toppings are fun, too many can weigh the dough down or prevent even baking. Stick to a light scattering for best results.

Mistake: Cutting it too soon.
Let the bread cool for at least 10 minutes after baking. This allows steam to escape and helps the crumb set.

How to Store It

Focaccia keeps well at room temperature for up to 2 days. Store it in an airtight container or wrap it tightly in foil to keep it from drying out.

If you want it to last longer:

• Refrigerate for up to 4 days, though this may affect texture slightly. Reheat in a toaster oven or oven to revive it.
• Freeze for up to 3 months. Wrap tightly in plastic wrap and foil, then store in a freezer-safe bag. Thaw at room temperature and reheat at 350°F until warm and crisp.

To refresh leftover focaccia, sprinkle a bit of water over it and warm it in the oven for 8–10 minutes. It’ll taste almost like new.

FAQ

Can I make focaccia dough ahead of time?
Yes! After the first rise, refrigerate the dough overnight. Bring it to room temperature before dimpling and baking for the best texture.

Why is my focaccia dense and heavy?
Likely causes include too much flour, not enough rising time, or over-kneading. Make sure the dough is well-hydrated and bubbly before baking.

Can I use a stand mixer?
Absolutely. Use the dough hook on low speed to mix and knead the dough. Stop as soon as it comes together into a sticky ball.

What’s the best way to reheat focaccia?
Wrap it loosely in foil and warm in a 350°F oven for about 10 minutes. For a crispier crust, unwrap it for the last 3–4 minutes.

Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend suitable for bread and add xanthan gum if it isn’t already included. The texture will be slightly different but still delicious.

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