Homemade Italian Focaccia Bread
If there’s one bread that always makes me feel like I’m back in an Italian kitchen, it’s focaccia. The rich aroma of olive oil, the burst of fresh rosemary, and the golden crust with those signature dimples make this bread more than a side dish—it’s the star of the table. I’ve baked hundreds of loaves, and this recipe is the one I always return to.
Whether served warm with a drizzle of olive oil or used as a sandwich base filled with roasted vegetables and cheese, focaccia never disappoints. The secret is in its simplicity—basic ingredients treated with love and technique to create a soft, airy interior and a crisp, golden exterior.
“Focaccia is more than bread. It’s a ritual of olive oil, patience, and joy.” – @LaCucinaDiCasa
Why You’ll Love This Focaccia Recipe
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Rustic and artisanal: Beautiful dimples, golden crust, and the signature olive oil sheen.
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Simple ingredients: No eggs or dairy—just flour, yeast, salt, oil, and water.
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Customizable: Add toppings like tomatoes, garlic, olives, onions, or herbs.
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Beginner-friendly: Very easy even for first-time bakers.
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Perfect for any occasion: Starter, side, sandwich bread, or breakfast toast.
Ingredients You’ll Need
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1 1/2 cups warm water (not hot)
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1 packet active dry yeast (about 2 1/4 tsp)
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1 tsp sugar
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4 cups all-purpose flour
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2 tsp salt
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1/3 cup olive oil (plus more for topping)
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2 tbsp fresh rosemary, chopped
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Coarse sea salt, for finishing
How to Make Focaccia (Step by Step)
1. Activate the Yeast
Mix warm water, sugar, and yeast.
Let it rest for 5 minutes until foamy.
2. Form the Dough
Combine flour and salt.
Pour in the yeast mixture and olive oil.
Stir until a shaggy dough forms, then knead 8–10 minutes until smooth.
3. First Rise
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Shape & Second Rise
Preheat oven to 400°F (200°C).
Grease a baking sheet and press dough evenly into it.
Drizzle with olive oil, make deep dimples, and sprinkle rosemary + sea salt.
Rest for 20 minutes.
5. Bake
Bake 20–25 minutes until golden and crisp.
Let cool slightly before slicing.
“When those golden bubbles rise in the oven, you know you’re in for something special.” – @RusticItalianBakes
How to Customize Your Focaccia
Try these delicious topping variations:
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Garlic & rosemary: Add thin garlic slices.
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Cherry tomato & basil: Add tomatoes before baking; basil after baking.
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Caramelized onions: Spread on top before baking.
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Olive tapenade: Spread a thin layer before baking.
Focaccia Flavor Pairing Guide
| Topping Combo | Main Flavors | Best Pairing |
|---|---|---|
| Tomato & basil | Fresh, herby, acidic | Caprese salad, fresh mozzarella |
| Rosemary & garlic | Bold, aromatic | Roasted meats, soups |
| Olive & red onion | Salty, savory | Cheese boards, antipasti |
| Caramelized onions | Sweet, mellow | Grilled sausages, balsamic glaze |
Chef’s Tips for the Best Focaccia
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Use high-quality olive oil—it’s the main flavor.
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Dimple deeply: Press fingertips all the way down.
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Rest uncovered: Helps with crispness.
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Eat warm: Best on the same day. Reheat briefly for crispiness.
What Makes Focaccia Unique
Focaccia is thicker and more flavorful than most flatbreads. The dough has higher hydration, lots of olive oil, and a special dimpled surface that traps oil and herbs, creating a golden, crunchy crust and soft interior.
Key Factors:
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Hydration: Ensures softness and rise.
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Olive oil: Flavor + crisp crust.
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Dimpling: Holds oil and seasoning.
“Focaccia is not a rushed bread—it’s slow, relaxed, and soaked in golden olive oil.” – @SlowBakeKitchen
Health Benefits of Olive Oil & Herbs
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Olive oil provides heart-healthy fats & anti-inflammatory properties.
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Rosemary contains antioxidants & supports digestion.
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No dairy or sugar—naturally lighter and versatile.
How to Serve Focaccia
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Breakfast: With ricotta, eggs, avocado, or fruit.
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Lunch: Sandwiches with grilled vegetables or pesto.
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Dinner: With soups, salads, or pasta.
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Appetizers: Cut into cubes and serve with dips.
“When I serve focaccia, it never makes it past the appetizer course.” – @HostWithTheMost
Focaccia vs. Other Italian Breads
| Bread | Texture | Ingredients | Use | Fat |
|---|---|---|---|---|
| Focaccia | Thick, airy, crisp | Flour, water, oil, herbs | Side, sandwich, snack | High (olive oil) |
| Ciabatta | Chewy, open crumb | Flour, water, salt | Sandwiches | Low |
| Pizza dough | Thin, chewy | Flour, water, yeast | Pizza base | Moderate |
| Brioche | Soft, sweet | Flour, eggs, butter | Breakfast | Very high |
Nutrition (Per 1 of 12 servings)
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Calories: 240
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Carbs: 32g
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Protein: 5g
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Fat: 10g
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Sugar: 1g
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Sodium: 400mg
Frequently Asked Questions
Can I make focaccia ahead?
Yes—refrigerate the dough for up to 24 hours.
Can I use instant yeast?
Yes—mix it directly into the flour.
How do I store leftovers?
Airtight container:
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2 days at room temperature
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4 days in fridge
Can I freeze focaccia?
Yes—slice and freeze. Reheat at 350°F for 10 minutes.
Can I make mini focaccia?
Absolutely—divide dough into smaller pieces and bake separately.
