Homemade Focaccia Bread

This Homemade Focaccia Bread is soft, fluffy, and perfectly golden with a crisp crust. Infused with olive oil and rosemary, it’s the ultimate comfort bread—simple enough for beginners and impressive enough for guests. Enjoy it warm for dipping, as a side for soups, or as a base for sandwiches.

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Prep Time 20

Cook Time 25

Total Time 1 45

Servings: 12 slices

Course: bread, Side Dish

Cuisine: Italian, Mediterranean

Calories: 210

Ingredients Method Notes

Ingredients

For the Dough

1.75 cups warm water 105°F–115°F, warm enough to activate yeast but not hot
2 tsp cane sugar feeds the yeast for a perfect rise
2.25 tsp active dry yeast 1 packet; ensures the airy texture
4 cups all-purpose flour or bread flour for extra chewiness
2 tsp fine sea salt enhances flavor

For Shaping and Baking

6 tbsp extra-virgin olive oil divided, adds richness and golden color
flaky sea salt optional, for sprinkling before baking
chopped fresh rosemary optional, for classic focaccia fragrance

Method

Step 1 – Activate the Yeast: In a large bowl or mixer, combine warm water and sugar. Sprinkle yeast on top, stir gently, and let sit 5–10 minutes until foamy. If it doesn’t foam, start with fresh yeast.
Step 2 – Mix the Dough: Add flour and salt to the yeast mixture. Mix on low until a shaggy dough forms, then knead 5–6 minutes (10 by hand) until smooth, sticky, and elastic.
Step 3 – First Rise: Brush a bowl with 2 tablespoons olive oil, transfer dough, coat lightly, and cover. Let rise in a warm spot until doubled, about 1–1½ hours.
Step 4 – Shape the Dough: Oil a 9x13-inch baking dish with 2 tablespoons olive oil. Gently fold the dough, transfer to dish, and press toward the edges. Let rest 10 minutes, then press again. Cover and rise 45 minutes until puffy.
Step 5 – Dimple and Bake: Preheat oven to 425°F (220°C). Drizzle remaining 2 tablespoons olive oil over dough. Use oiled fingertips to make deep dimples. Sprinkle with flaky sea salt and rosemary. Bake 20–30 minutes until golden and crisp.
Step 6 – Cool and Serve: Let cool slightly before slicing. Serve warm with olive oil for dipping or as a base for sandwiches.

Notes

Serving Ideas: Serve with olive oil and balsamic for dipping, or use for sandwiches with roasted vegetables and cheese.
Storage: Store at room temperature up to 2 days; reheat at 350°F (175°C) for 5–8 minutes.
Freezing: Slice and freeze up to 2 months.
Tips: Use bread flour for chewier texture; mix in roasted garlic or olives for extra flavor; avoid over-flouring for a soft crumb.