There’s something magical about homemade focaccia—the way it fills the kitchen with the warm, herbaceous scent of rosemary and olive oil, how the dough transforms into a golden, crisp-yet-pillowy masterpiece, and, of course, that first bite. Soft on the inside, lightly crisp on the edges, and kissed with sea salt, this Italian classic is more than just bread—it’s an experience.
Baking focaccia at home might seem intimidating, but trust me, this recipe is as simple as it is rewarding. With just a few pantry staples—flour, yeast, water, olive oil, and salt—you’ll create a bakery-worthy loaf that’s perfect for dipping, layering, or simply enjoying warm from the oven.
Whether you’re serving it alongside Caprese Salad Skewers with Pesto & Bacon for a fresh, vibrant contrast or pairing it with a comforting bowl of The Miraculous Ham Soup, this focaccia will steal the show.
And here’s the best part: mastering this recipe means unlocking a world of possibilities. Once you get the hang of it, you can experiment with toppings like caramelized onions, sun-dried tomatoes, or even a sprinkle of Parmesan for extra depth.
Homemade focaccia is trending right now, and for good reason. With more people embracing slow, mindful cooking, this recipe offers an easy entry into the world of artisanal bread baking—without the need for complicated techniques or sourdough starters. Plus, it’s naturally vegan and can be adapted to fit different dietary needs.
The Secret To Loving Every Bite!
- It’s foolproof and beginner-friendly: No fancy techniques, no kneading—just mix, proof, and bake. It’s the perfect recipe for first-time bread bakers.
- The texture is irresistible: Light, airy, and perfectly crisped on the edges, with a soft, oil-infused center—it’s everything you want in focaccia.
- It fits into any meal: Serve it with soups, salads, sandwiches, or simply drizzle it with olive oil and balsamic for a snack that feels fancy but requires zero effort.
- You can customize it endlessly: Rosemary and sea salt are classics, but garlic confit, cherry tomatoes, or even a dusting of chili flakes can elevate it to a whole new level.
- It’s naturally plant-based: A great go-to recipe for anyone looking for a dairy-free, egg-free bread option that’s still rich in flavor.
Focaccia Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or spoon
- Baking sheet or pan (9×13 inch)
- Parchment paper (optional)
- Kitchen towel (for covering dough)
- Wooden spoon or silicone spatula
- Oven
Ingredients
- 1¾ cups warm water 105° to 115°F
- 2 teaspoons cane sugar
- 1 ¼-ounce package active dry yeast, 2¼ teaspoons
- 500 grams all-purpose flour 4 cups
- 2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil plus more for your hands
- Flaky sea salt optional, for sprinkling
- Chopped fresh rosemary optional, for sprinkling
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.
- Transfer dough to a greased bowl, cover, and let it rise for 1 hour until doubled in size.
- Grease a baking sheet and spread the dough evenly. Let it rest for another 30 minutes.
- Use your fingers to create dimples in the dough, then drizzle with olive oil and sprinkle with sea salt and rosemary.
- Bake at 400°F (200°C) for 20-25 minutes until golden brown.
- Let it cool slightly before slicing. Enjoy warm or at room temperature!
Nutrition Info:
| Nutrition | Value |
| Calories | 144kcal |
| Carbohydrates | 16.6g |
| Protein | 2.4g |
| Fat | 7.8g |
| Sugar | 0.1g |
| Sodium | 156.6mg |
Tips for Perfect Focaccia!
- Use a High-Hydration Dough: Focaccia thrives on extra moisture. The dough will feel sticky—that’s a good thing! Resist the urge to add more flour; this is what gives it that airy, bubbly texture.
- Cold Fermentation for Deeper Flavor: If you have time, let the dough rest in the fridge overnight instead of a quick rise. This slow fermentation enhances flavor and creates a more complex, bakery-style focaccia.
- Generous Olive Oil is Key: Don’t skimp on the olive oil! It’s what gives focaccia its signature golden crust and rich flavor. Coat the pan well to prevent sticking and achieve that crisp bottom.
- Dimpling Technique Matters: When making those classic focaccia dimples, use oiled fingers and press firmly but gently. This helps the oil and toppings settle into the dough while keeping air pockets intact.
- Experiment with Toppings: Rosemary and flaky salt are classic, but try roasted garlic, caramelized onions, or even mashed potatoes for a twist. Just be mindful of moisture-heavy toppings—they can weigh down the dough.
- Let It Cool Before Slicing: It’s tempting to dig in right away, but letting focaccia rest for 10-15 minutes keeps it from becoming gummy inside and helps the crust set perfectly.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
