Easy Focaccia Bread

There’s something magical about baking your own bread, and this Easy Focaccia Bread Recipe brings that magic to your kitchen with very little effort. Focaccia is one of Italy’s most beloved flatbreads, known for its golden, crispy crust, pillowy interior, and signature dimpled surface that soaks up rich olive oil and herbs. Whether served as a side dish, appetizer, or sandwich base, homemade focaccia always impresses.

The beauty of this recipe is its simplicity. With just a handful of pantry staples—flour, yeast, olive oil, and rosemary—you can create an authentic focaccia that tastes like it came straight from a rustic Italian bakery. Most of the time is hands-off, allowing the dough to rise, making this a great bread for both beginners and seasoned bakers.

Why You’ll Love This Recipe

• Crispy outside with a soft, airy inside
• Requires simple pantry staples
• Mostly hands-off prep with two rises
• Infused with rich olive oil and fragrant rosemary
• Perfect for dipping, serving alongside soups, or building sandwiches

Ingredients

• 4 cups (500 g) bread flour or all-purpose flour
• 2 ¼ teaspoons (7 g) active dry yeast or instant yeast
• 2 teaspoons (10 g) salt
• 1 ¾ cups (415 ml) warm water
• ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary leaves
• Coarse sea salt, for sprinkling

Instructions

1. Mix and Knead the Dough
   In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil. Mix until a shaggy dough forms. Knead on a floured surface (or with a dough hook) for about 10 minutes until smooth and elastic.
2. First Rise
   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size.
3. Shape and Dimple
   Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan. Using your fingertips, press dimples all over the dough’s surface.
4. Second Rise
   Cover and let the dough rise for another 30 minutes until slightly puffed.
5. Topping and Baking
   Preheat oven to 425°F (220°C). Drizzle the dough generously with olive oil, sprinkle with coarse sea salt and rosemary. Bake 20–25 minutes until golden brown.
6. Cool and Serve
   Let the focaccia cool slightly before slicing. Serve warm as a side dish or use as sandwich bread.

Storage & Reheating

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days; reheat in the oven for best texture.
• Freeze for up to 2 months. Thaw and warm in the oven before serving.

Pro Tips for Perfect Focaccia

• Use bread flour if possible for extra chewiness and structure.
• Don’t skimp on the olive oil—it gives focaccia its signature flavor and golden crust.
• Add toppings like cherry tomatoes, olives, or caramelized onions for variety.
• Always let the dough rest properly to achieve that fluffy, airy texture.

Variations

• Garlic focaccia: add roasted garlic cloves to the dough or as a topping.
• Cheesy focaccia: sprinkle shredded parmesan or mozzarella before baking.
• Sweet focaccia: top with grapes and a drizzle of honey for a Tuscan-inspired version.
• Herb focaccia: use thyme, sage, or a mix of Italian herbs instead of rosemary.

FAQ

Can I use all-purpose flour instead of bread flour? Yes, but bread flour gives a chewier texture.
Do I need a stand mixer to make focaccia? No, you can knead by hand—it just takes a little more effort.
Why do we dimple the dough? The dimples help the bread bake evenly and hold onto olive oil and toppings.
Can I make focaccia ahead of time? Yes, you can let the dough rise overnight in the fridge for even more flavor.
What’s the best way to serve focaccia? With olive oil and balsamic vinegar for dipping, as a side to soup, or sliced for sandwiches.

Wrapping It Up

This Easy Focaccia Bread Recipe is proof that homemade bread doesn’t have to be intimidating. With simple ingredients and a few easy steps, you can create an authentic Italian bread with a crispy crust and soft, airy interior. Whether you’re serving it fresh out of the oven with olive oil or using it as the base for a hearty sandwich, this focaccia is guaranteed to impress.

The Goods

Easy Focaccia Bread

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Crispy, golden focaccia bread with rosemary and olive oil. Simple, authentic, and ready in under 3 hours!

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American, Italian

Recipes

• 4 cups 500 g bread flour or all-purpose flour
• 2 ¼ teaspoons 7 g active dry yeast or instant yeast
• 2 teaspoons 10 g salt
• 1 ¾ cups 415 ml warm water
• ¼ cup 60 ml extra virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary leaves
• Coarse sea salt for sprinkling

Instructions

Mix and Knead the Dough

• In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil. Mix until a shaggy dough forms. Knead on a floured surface (or with a dough hook) for about 10 minutes until smooth and elastic.

First Rise

• Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size.

Shape and Dimple

• Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan. Using your fingertips, press dimples all over the dough’s surface.

Second Rise

• Cover and let the dough rise for another 30 minutes until slightly puffed.

Topping and Baking

• Preheat oven to 425°F (220°C). Drizzle the dough generously with olive oil, sprinkle with coarse sea salt and rosemary. Bake 20–25 minutes until golden brown.

Cool and Serve

• Let the focaccia cool slightly before slicing. Serve warm as a side dish or use as sandwich bread.