Focaccia Bread

If there’s one bread that instantly fills your kitchen with the warm aroma of olive oil and herbs, it’s focaccia bread. Soft, fluffy, and beautifully golden, this Italian classic strikes the perfect balance between chewy and crisp. Whether you’re a first-time baker or a seasoned pro, this recipe will guide you through making bakery-quality focaccia right at home—no fancy equipment needed. Serve it as a side, sandwich base, or enjoy it warm, dipped in olive oil for the ultimate comfort bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple and foolproof: Easy steps, minimal ingredients, and no complicated shaping.
• Perfectly soft and airy: The dough rises beautifully for that signature light, pillowy texture.
• Incredibly versatile: Add herbs, olives, or sun-dried tomatoes for your own twist.
• Crowd-pleasing aroma and flavor: The golden crust, infused with olive oil and rosemary, makes it irresistible.
• Restaurant-quality results at home: You’ll feel like an Italian baker by the time you pull this out of the oven.

Ingredients Needed

For the Dough:

• 1¾ cups warm water (105°F–115°F) – warm enough to activate yeast but not hot
• 2 teaspoons cane sugar – helps feed the yeast for a perfect rise
• 2¼ teaspoons active dry yeast (1 packet) – the magic behind the airy texture
• 4 cups (500 g) all-purpose flour – or bread flour for extra chewiness
• 2 teaspoons fine sea salt – enhances flavor

For Shaping and Baking:

• 6 tablespoons extra-virgin olive oil – divided; adds richness and golden color
• Flaky sea salt (optional) – for sprinkling before baking
• Chopped fresh rosemary (optional) – gives that classic focaccia fragrance

How to Make Focaccia Bread

Step 1: Activate the Yeast

In the bowl of a stand mixer fitted with a dough hook, combine the warm water and sugar. Sprinkle yeast over the top and stir gently. Let it sit for 5–10 minutes, until the surface becomes foamy—this means your yeast is alive and ready. If it doesn’t foam, start again with fresh yeast.

Step 2: Mix the Dough

Add flour and salt to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 5–6 minutes until the dough becomes smooth, sticky, and elastic—it should start pulling away from the bowl’s sides. (If mixing by hand, knead for about 10 minutes.)

Step 3: First Rise

Brush a large bowl with 2 tablespoons olive oil. Transfer the dough using a spatula (it’ll be sticky), then coat its surface lightly with oil. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free spot until doubled in size, about 1 to 1½ hours.

Step 4: Shape the Dough

Generously oil a 9×13-inch baking dish with 2 tablespoons olive oil. Gently deflate the dough by folding it over itself a few times in the bowl—this strengthens the gluten. Transfer it to the baking dish, turning to coat in oil. Press the dough toward the edges; it may shrink back, so let it rest 10 minutes before pressing again. Cover and let it rise for 45 minutes until puffy and airy.

Tip: Preheat the oven to 425°F (220°C) during this second rise.

Step 5: Dimple and Bake

Remove the cover and drizzle the remaining 2 tablespoons olive oil over the top. With oiled fingertips, press deep dimples all over the dough—this creates those signature focaccia pockets that trap oil and flavor. Sprinkle with flaky sea salt and rosemary if using.
Bake for 20–30 minutes, or until golden brown and crisp around the edges.

Step 6: Cool and Serve

Let the focaccia cool slightly before slicing. The texture continues to develop as it rests, becoming even softer inside while maintaining that golden crust.

Serving and Storage Tips

• Serving ideas: Serve warm with olive oil and balsamic vinegar for dipping, alongside soups, salads, or grilled meats. It also makes an amazing sandwich base for roasted vegetables or mozzarella and tomatoes.
• Storage: Store in an airtight container at room temperature for up to 2 days.
• To reheat: Warm in a 350°F (175°C) oven for 5–8 minutes, or toast individual slices until crisp.
• Freezing: Slice and freeze for up to 2 months; reheat directly from frozen.

Helpful Notes

• Use bread flour instead of all-purpose for a chewier, bakery-style crumb.
• Want extra flavor? Mix in roasted garlic, caramelized onions, or olives before baking.
• Avoid over-flouring the dough—stickiness ensures lightness.
• For a crispier crust, drizzle a touch more olive oil before baking.
• Prefer a thicker focaccia? Use a smaller baking pan (9×9 inches).

Conclusion

This focaccia bread recipe delivers everything you love about Italian baking—soft, fluffy layers inside, and a golden, oil-kissed crust outside. It’s the kind of bread that disappears fast at family dinners and impresses guests every time. Whether you’re serving it plain, dipping it in olive oil, or topping it with your favorite herbs, it’s pure comfort in every bite.

If you try this recipe, please leave a comment and a star rating below!
Share your delicious creation on Pinterest or Facebook, and tell us — what toppings did you use for your focaccia?

Frequently Asked Questions (FAQ)

Can I use instant yeast instead of active dry yeast?

Yes! You can substitute equal amounts of instant yeast. Just skip the proofing step—add it directly to the flour before mixing.

Can I make this focaccia bread gluten-free?

Absolutely. Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly denser but still delicious.

Why is my focaccia dense and not fluffy?

This usually happens if the yeast wasn’t active or the dough didn’t rise long enough. Make sure your water temperature is between 105°F–115°F and allow enough rising time.

Can I make focaccia ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it come to room temperature for 30–45 minutes before shaping and baking.

How can I add more flavor?

Infuse your olive oil with herbs, garlic, or chili flakes before drizzling it over the dough. It adds a subtle, aromatic boost.