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Freshly baked golden-brown focaccia bread cools on a wire rack over a white marble cooktop. A serrated knife slices through the airy, dimpled bread, revealing its soft and fluffy interior.

Focaccia Bread Recipe

This homemade focaccia is soft, fluffy, and infused with rich olive oil flavor. Its crispy edges and airy texture make it the perfect side for soups, salads, or sandwiches.
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Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 10
Course: Bread, Side Dish
Cuisine: Italian
Calories: 144
Ingredients Equipment Method

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

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or spoon
  • Baking sheet or pan (9x13 inch)
  • Parchment paper (optional)
  • Kitchen towel (for covering dough)
  • Wooden spoon or silicone spatula
  • Oven

Method
 

  1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
    A large glass mixing bowl on a white marble cooktop contains all-purpose flour, sea salt, and extra-virgin olive oil being stirred into the foamy yeast mixture. A wooden spoon is partially submerged in the sticky dough as it comes together.
  2. Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.
    A greased glass bowl sits on a white marble cooktop, holding the sticky focaccia dough. A kitchen towel covers the bowl as the dough rests and begins to rise.
  3. Transfer dough to a greased bowl, cover, and let it rise for 1 hour until doubled in size.
    A glass mixing bowl sits on a white marble cooktop, filled with warm water, cane sugar, and active dry yeast. Tiny bubbles appear on the surface as the yeast activates, creating a foamy texture.
  4. Grease a baking sheet and spread the dough evenly. Let it rest for another 30 minutes.
    A rectangular baking sheet rests on a white marble cooktop, with risen focaccia dough spread evenly across the surface. A hand gently presses the dough into the pan, shaping it for baking.
  5. Use your fingers to create dimples in the dough, then drizzle with olive oil and sprinkle with sea salt and rosemary.
  6. Bake at 400°F (200°C) for 20-25 minutes until golden brown.
    A baking sheet sits on a white marble cooktop, holding focaccia dough sprinkled with flaky sea salt and freshly chopped rosemary. The dough is well-seasoned and ready to go into the oven.
  7. Let it cool slightly before slicing. Enjoy warm or at room temperature!
    Freshly baked golden-brown focaccia bread cools on a wire rack over a white marble cooktop. A serrated knife slices through the airy, dimpled bread, revealing its soft and fluffy interior.