Focaccia bread is easy to make and tastes great. It has a soft inside and a crispy, golden crust. You can keep it simple with just sea salt and rosemary or add other toppings you like.
Why You Will Love This Focaccia Bread Recipe
You will enjoy this focaccia bread because it combines a light, fluffy texture with a satisfyingly crisp crust. The process is straightforward and doesn’t require complicated steps, making it perfect if you’re new to baking bread or want a reliable recipe to impress friends and family. Plus, the flavors of olive oil, sea salt, and rosemary create a classic taste that pairs well with almost any meal. This bread is versatile—you can use it as a side, a sandwich base, or even a snack on its own.
Ingredients for Focaccia Bread
To make this focaccia bread, you will need:
- 1¾ cups warm water (between 105°F and 115°F)
- 2 teaspoons cane sugar
- 1 package (¼-ounce) active dry yeast (2¼ teaspoons)
- 4 cups (500 grams) all-purpose flour
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil, plus more for greasing and your hands
- Optional: flaky sea salt for sprinkling
- Optional: chopped fresh rosemary for sprinkling
How to Make Focaccia Bread
Start by activating your yeast. In the bowl of a stand mixer fitted with a dough hook, combine the warm water and cane sugar. Sprinkle the yeast on top and stir gently. Let this mixture sit for about 5 minutes until it becomes foamy. This step is important—it shows your yeast is alive and ready to work. If it doesn’t foam, start over with new yeast.
Next, add the flour and sea salt to the yeast mixture. Mix on low speed until the dough just starts to come together, forming a shaggy texture. Then, increase the speed to medium and mix for 5 minutes. You want the dough to be elastic and sticky, and it should begin to pull away from the sides of the bowl.
Brush a large mixing bowl with 2 tablespoons of olive oil. Use a spatula to scrape the dough out of the mixer bowl and into the oiled bowl. Because the dough will be sticky, avoid using your hands for this part. Once in the bowl, lightly brush any oil pooling around the dough over its surface. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for 1 to 1½ hours, until it has doubled in size.
Once your dough has risen, prepare a 9×13-inch baking dish by brushing it with 2 tablespoons of olive oil. Uncover the dough, then rub your hands with olive oil to prevent sticking. Carefully slide your hands under the edge of the dough and fold it onto itself. Repeat this folding process all around the dough until you can form a rough ball. Lift the dough and place it into the prepared baking dish, turning it so that it is coated with oil on all sides.
Press the dough gently to the edges of the pan. It may pull away slightly, but keep pressing it to the edges. Cover the pan again with plastic wrap or a damp towel and allow the dough to rise for about 45 minutes. During this time, preheat your oven to 425°F about 30 minutes before baking.
When the dough has risen, remove the covering and drizzle the remaining 2 tablespoons of olive oil evenly over the top. Rub your hands with olive oil again and use your fingertips to press deep dimples into the surface of the dough. This not only gives focaccia its signature look but also helps trap pockets of olive oil and flavor.
Sprinkle the dough with flaky sea salt and chopped rosemary if you like. Bake for 20 to 30 minutes until the bread turns golden brown and crispy around the edges.
How to Serve Focaccia Bread
Serving your homemade focaccia fresh from the oven is the best way to enjoy its crispy edges and soft center. You can slice it into squares or strips and serve it alongside soups, salads, or pasta dishes. Focaccia also makes an excellent base for sandwiches—just add your favorite meats, cheeses, and veggies. If you want a simple snack, enjoy a slice dipped in extra virgin olive oil or balsamic vinegar. This bread is perfect for sharing at gatherings or keeping as a delicious treat for yourself.
Expert Tips for Perfect Focaccia Bread
To get the best results with your focaccia, make sure your yeast is fresh and your water temperature is just right—not too hot or it will kill the yeast. Use a stand mixer with a dough hook for easy kneading, but you can also knead by hand if needed. Don’t rush the rising times; letting the dough fully double is key to a light texture.
When pressing your dough into the pan, oil your hands well to avoid sticking and create those signature dimples without tearing the dough. Feel free to experiment with toppings beyond rosemary and sea salt, like caramelized onions, olives, or cherry tomatoes for different flavors. Lastly, baking at a high temperature ensures a crisp crust while keeping the inside soft.
How to Store Focaccia Bread
If you have leftovers, store your focaccia in an airtight container at room temperature for up to two days. To keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to five days. When you’re ready to eat it, warm the bread in the oven at 350°F for 5 to 10 minutes to refresh its crispy crust. You can also freeze focaccia wrapped well in foil or plastic wrap for up to three months. Thaw it completely before reheating.
Variations of Focaccia Bread
Focaccia is a versatile bread that you can easily customize. Try adding different herbs like thyme or oregano in place of rosemary. For a richer flavor, sprinkle grated Parmesan or mozzarella cheese on top before baking. You can also mix in sautéed garlic or olives for a savory twist.
Sweet versions are possible too—top the dough with thinly sliced fruits like figs or grapes and a drizzle of honey after baking. For a gluten-free option, experiment with alternative flours and adjust hydration levels accordingly. This bread can be adapted to many tastes and occasions, so feel free to get creative!
Frequently Asked Questions About Focaccia Bread
What is focaccia bread?
Focaccia is an Italian flatbread known for its soft inside and crispy, golden crust. It is often flavored with olive oil, sea salt, and herbs like rosemary.
Can I make focaccia without a stand mixer?
Yes, you can knead the dough by hand. It might take a little more effort, but the results are just as good.
How do I know when the dough has risen enough?
The dough should double in size and look puffy and airy when properly risen.
What toppings work best on focaccia?
Classic toppings include rosemary and sea salt. You can also use olives, onions, cherry tomatoes, or cheese.
How long does focaccia last?
Fresh focaccia lasts about two days at room temperature and up to five days refrigerated. It freezes well for longer storage.
Can I make focaccia gluten-free?
Yes, but you will need to use gluten-free flour blends and adjust the liquid amounts to get the right dough consistency.
Focaccia Bread
Ingredients
- 1¾ cups warm water (between 105°F and 115°F)
- 2 teaspoons cane sugar
- 1 package active dry yeast (¼-ounce or 2¼ teaspoons)
- 4 cups all-purpose flour (500 grams)
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil (plus more for greasing and hands)
- flaky sea salt for sprinkling (optional)
- chopped fresh rosemary for sprinkling (optional)
Instructions
- In a bowl, combine warm water and cane sugar. Sprinkle yeast on top and let sit for about 5 minutes until foamy.
- Add flour and sea salt to the yeast mixture. Mix on low speed until dough forms, then increase speed to medium and mix for 5 minutes until elastic.
- Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
- Prepare a 9×13-inch baking dish by brushing with 2 tablespoons of olive oil. Uncover the dough, fold it onto itself, and place it in the baking dish.
- Press the dough to the edges of the pan and cover again. Let it rise for about 45 minutes while preheating the oven to 425°F.
- Drizzle remaining olive oil over the dough and use your fingertips to press deep dimples into the surface. Sprinkle with flaky salt and rosemary.
- Bake for 20 to 30 minutes until golden brown and crispy. Let cool before slicing.
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