Who doesn’t love the aroma of freshly baked focaccia wafting through their kitchen?
This iconic Italian flatbread has been captivating taste buds for centuries, and now it’s your turn to master it!
It’s time to channel your inner Italian baker and create a focaccia that would make nonna proud.
Get ready to knead, dimple, and drizzle your way to bread perfection!
Essential Ingredients for Perfect Focaccia
To create the perfect focaccia, you’ll need:
- High-quality flour: Bread flour or all-purpose flour works well.
- Olive oil: A good extra-virgin olive oil is crucial for authentic flavor.
- Yeast: Active dry or instant yeast will both do the job.
- Salt: Coarse sea salt adds texture and enhances flavor.
- Water: The right amount of water creates the ideal dough consistency.
- Herbs and toppings: Rosemary is traditional, but feel free to experiment!
Tips for Focaccia Success
- Don’t skimp on the olive oil – it’s key to that authentic flavor and texture.
- Be gentle when creating the dimples; you don’t want to deflate the dough completely.
- Let the dough rise in a warm, draft-free area for the best results.
- Experiment with different herbs and toppings to find your favorite combination.
Variations and Creative Toppings
While classic rosemary and sea salt are always a hit, why not get creative? Try:
- Mediterranean-inspired: Olives, sun-dried tomatoes, and feta cheese
- Sweet variation: Grapes, honey, and thyme
- Stuffed focaccia: Fill with prosciutto and mozzarella before baking
Serving and Storing Your Focaccia
Focaccia is best enjoyed fresh out of the oven, but it can be stored for a few days. Here’s how:
- Serve it warm as a side to soups or salads, or use it as a base for sandwiches.
- Store at room temperature in an airtight container for up to 2 days.
- To reheat, pop it in a 375°F (190°C) oven for 5-10 minutes to crisp it up.
Recipe FAQ’s
Can I make focaccia without a stand mixer?
Absolutely! While a stand mixer can make the process easier, you can knead the dough by hand on a lightly floured surface for about 10-15 minutes.
Can I prepare the dough in advance?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.
My focaccia didn’t rise well. What went wrong?
This could be due to old yeast, water that’s too hot (which can kill the yeast), or not enough rising time. Make sure your yeast is fresh and your water is warm, not hot.
Easy Focaccia Bread Recipe
Ingredients
- 4 cups 500g bread flour or all-purpose flour
- 2 ¼ teaspoons 7g active dry yeast or instant yeast
- 2 teaspoons 10g salt
- 1 ¾ cups 415ml warm water
- ¼ cup 60ml extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
Mixing and kneading the dough:
- In a large bowl, combine 4 cups of flour, 2 teaspoons of salt, and 2 1/4 teaspoons of yeast. Add 1 3/4 cups of warm water and 1/4 cup of olive oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth and elastic.
First rise:
- Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Shaping and dimpling the focaccia:
- Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan. Use your fingertips to create those signature dimples all over the surface.
Second rise:
- Cover the dough and let it rise again for about 30 minutes.
Topping and baking:
- Preheat your oven to 425°F (220°C). Drizzle the focaccia generously with olive oil, sprinkle with sea salt and rosemary. Bake for 20-25 minutes until golden brown.
Notes
Made this recipe?
Made By You:
by: @Cjgirlie
by: @Cjgirlie
Made this and it turned out wonderful! I added oregano, red pepper flakes and parsley and also slices of orange fresh pepper and mini grape tomatoes. So yummy!
That sounds amazing! Love the extra flavors and veggies you added – so glad it turned out wonderful for you!😊
I tried this recipe today and I doubted myself because I’ve never made bread before. It came out really well and it was delicious. I placed some grape tomatoes on a part of the bread and it was great. I used a bottled dipping olive oil instead of plain olive oil. The added flavors were amazing.
What size baking pan?
You can use a 9×13-inch (23×33 cm) baking pan for this recipe. It’s the perfect size to give your focaccia the right thickness and let it spread out evenly. Happy baking😊
Can you use a stand mixer with a dough hook to mix & knead the dough?
Yes, you can use a stand mixer with a dough hook! Just mix everything together and let the hook knead the dough for about 6-8 minutes until it’s smooth. It makes the process quicker and easier! Happy baking😊
I would advise against using a stand mixer. It’s a very wet recipe and when I tried using a mixer, the dough just stuck to the dough hook and moved around with the hook in one lump, rather than the hook kneading it. I removed it and kneaded it by hand. Great recipe though, and my wife and I enjoyed it. Going to try some variations on it, e. g. topping with caramelised onion, or tomato and garlic.
can this bread be frozen and then reheated?
Yes! Just let it cool, wrap it up nice and tight, and pop it in the freezer. When you’re ready, warm it up at 350°F and enjoy!😊
This is the second time I have made this particular recipe because it is simple and turns out a great product. Well done! Enjoyed baking this one.
Thank you so much for taking the time to leave a review! So happy it’s such a hit!
Will it be thick enough for sandwiches? Can I made the dough in my bread machine?
Yes, it’s thick enough for sandwiches (if you don’t stretch it too thin in the pan)! And you can totally use a bread machine for the dough!😊
I just made my first batch! Recipe was so easy to follow! I will add more than the rosemary next time for sure! It’s so yummy thanks !
Thank you so much for trying it and leaving a review!❤️
I nestled 2 brie wheels in the dough before I stuck it in the oven. My toppings for the bread are fresh rosemary and thyme and flake salt, and the toppings for the brie are a roasted onion relish and fig jam. Thanks!
Thank you for sharing!❤️
My first bread I’ve ever made. I love your website. Everything I’ve experimented with has been fantastic! I’m pairing this with your garlic chicken gnocchi!!!!
Thank you so much for your kind words, Robyn! So happy to hear you love the website, really means a lot!❤️
Do you activate the yeast before putting it in with the flour, or does it all just go in at once together?
If you’re using active dry yeast, it’s best to dissolve it in warm water first to activate it (just a few minutes until it’s foamy). If you’re using instant yeast, you can toss it right in with the flour – super easy!
What’s the ratio if using instant yeast ?
You can use the same ratio of 2 ¼ teaspoons (7g) when using instant yeast!
What do I do with the bread after the oven?
Let it cool slightly on a wire rack so the bottom doesn’t get soggy. It’s best enjoyed warm, but you can serve it at room temp too!😋
I would like to make half the quantity. Do i use all plain purpose flour or mix with corn flour as we do for cake flour?
If you’re halving the recipe, just use all-purpose flour (no need for corn flour). Focaccia loves that chewy texture, so stick with regular flour and you’re all set!
Making my second batch tonight for guests! AMAZING recipe, easy and tasty!
Thank you so much for leaving a review, Julie! So happy to hear it’s a hit!😊
Star recipe! I made this to go with a Michigan salad and it was phenomenal! I used Everything Bagel seasoning and Redmond salt on the top. Perfect either way the salad and even fresh on day 2. This one is a keeper.
Thank you so much for sharing your feedback!❤️ Truly appreciate it!
Can I use dry herbs instead of fresh?
For sure, dried herbs work too!
My bread came out really dense without any of the airy holes – any clue what part of the process I did wrong?
It could be that the dough didn’t rise enough, or maybe it rose too long and collapsed a bit. It might also be from handling it too much when shaping, which can knock out the air bubbles. Make sure the dough is puffy before baking, keep it slightly sticky, and go easy on it when shaping. You’ll get those airy holes next time!
My first time making it and it was absolutely delicious. It will definitely be in rotation! How long can you keep the dough in the refrigerator if you choose to bake it later?
Thank you for the feedback, Jodi! I’m so happy to hear it will be part of your rotation. As for the dough, you can refrigerate it for 1-2 days – just be sure to cover it well to prevent it from drying out. When you’re ready to bake, let it come to room temperature and finish the second rise if needed. Enjoy!
I tried this recipe last weekend and offered the finished product to my girlfriends cut up in rustic squares in a box with a ribbon around. Her husband called to let me know how much he enjoyed them and was waiting on the next batch! This was a clear and easy recipe to follow. Thank you so much. I’m making the next batch today.
Thank you so much for your review, Tatiana! I’m so happy to hear they were such a hit, and love that you’re already making another batch. Happy baking! P.S. The way you presented them sounds absolutely lovely!😊
How would you add garlic to the bread?
You could infuse the olive oil with garlic for a subtle flavor, mix roasted garlic into the dough, or sprinkle fresh slices on top for a bold kick. You can also try brushing the focaccia with garlic butter after baking!
My dough would not even come together into a rough ball to then knead. I used my standing mixer but am not sure what I did wrong as I’m not really a bread baker (but am no amateur in the kitchen). Any thoughts? It’s just a doughy sticky mess
I’m having the same problem. I just made this for the second time. My first time, the dough formed perfectly. This time, I had a sticky mess. The only thing I did differently was add a dash of garlic powder to the dough.
If your focaccia dough is too wet, try adding a little extra flour until it reaches a tacky, workable consistency. Weighing the flour instead of using cups and adjusting the fresh yeast amount can help, too. Also, use warm water (100–110°F) for proper yeast activation. Don’t get discouraged – Focaccia dough is meant to be a bit sticky, but it shouldn’t be overly wet or liquid!
Thank you! I’m new to bread making so every attempt is a new experience! So far, this has been my favorite!
You’re very welcome! I’m so glad it’s your favorite so far! Focaccia isn’t the easiest bread to make, so that’s awesome! Enjoy the process😊
tried for the second time with fresh yeast, dough is very wet and almost liquid, cannot get it to the point of even being able to knead it, won’t try it for a third time.
Came out really good very easy to make
Thanks for the feedback😊
Excellent recipe. Made as instructed, with the addition of minced garlic sprinkled over before baking. Served with burrata bruschetta, prosciutto, and capicola. Delicious!
Thanks for leaving a review! Im so glad you enjoyed it♥️
First time making this bread, came out great thank you so much. Could I do this same recipe to make a cinnamon sugar focaccia?
I’m so happy to hear your focaccia turned out great—thank you for trying the recipe!😊 Yes, you could turn this into a cinnamon sugar focaccia! Just swap the rosemary and sea salt for a cinnamon-sugar mixture, and you could even mix a little cinnamon into the dough for extra flavor😋 Let me know how it turns out!
Have used this recipe a few times now. Topped with garlic EVO and rosemary. Finished with Maldon flakes. Always comes out great
Thank you
Thank you for sharing! So happy to hear you enjoy it😊
Nice easy recipe to follow. Focaccia bread has always been an intimidating one for me, but this made it really quick and simple. I am confident I could create it again with no problems.
Looks amazing! Thank you so much for taking the time to share this! Im so glad you enjoyed it❤️