Focaccia Bread Recipe

There’s something magical about the aroma of freshly baked focaccia bread filling your kitchen. With its golden, crisp crust and soft, airy interior, this Italian classic is a feast for the senses. Infused with fragrant olive oil and sprinkled with flaky sea salt, every bite offers a perfect balance of richness and simplicity. In just 40 minutes of prep and a short bake time, you’ll create a masterpiece that’s as versatile as it is delicious.

Whether you’re pairing it with soups, salads, or enjoying it on its own, this focaccia is a crowd-pleaser. The two-hour rise allows the dough to develop deep, yeasty flavors, while the 20-minute bake ensures a satisfying crunch. Warm, fragrant, and utterly comforting, this bread is a labor of love that’s worth every minute.

Ingredients for Perfect Focaccia Bread

• 1¾ cups warm water (105° to 115°F, ideal for activating yeast)
• 2 teaspoons cane sugar (or substitute with honey or granulated sugar)
• 1 (¼-ounce) package active dry yeast (or 2¼ teaspoons)
• 500 grams (4 cups) all-purpose flour (plus extra for dusting, if needed)
• 2 teaspoons sea salt (fine or coarse, adjust to taste)
• 6 tablespoons extra-virgin olive oil (plus more for greasing hands and pan)
• Flaky sea salt (optional, for sprinkling on top)
• Chopped fresh rosemary (optional, for added flavor and aroma)

Step-by-Step Instructions for Focaccia Bread

1. Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle yeast on top and stir gently. Let sit for 5 minutes until foamy. (If it doesn’t foam, discard and start with fresh yeast.)
2. Mix the dough: Add flour and salt to the yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium speed and mix for 5 minutes. The dough should become elastic and sticky, pulling away from the sides of the bowl.
3. First rise: Brush a large bowl with 2 tablespoons olive oil. Transfer the dough to the bowl, using a spatula to scrape it out. Lightly brush any pooled oil over the dough’s surface. Cover with plastic wrap or a damp towel and let rise until doubled in size, 1 to 1½ hours.
4. Prepare the pan: Brush a 9×13-inch baking dish with 2 tablespoons olive oil. Uncover the dough and rub your hands with olive oil. Fold the dough into itself around the edges to form a rough ball, then transfer it to the prepared pan.
5. Shape and second rise: Turn the dough to coat it in oil, then press it to the pan’s edges. Let it relax and pull away, then press it again. Cover and let rise until doubled, about 45 minutes. 30 minutes into this rise, preheat the oven to 425°F.
6. Add toppings: Uncover the dough and drizzle with the remaining 2 tablespoons olive oil. Rub your hands with oil, then use your fingers to make deep indentations across the dough’s surface. Sprinkle with flaky sea salt and rosemary, if desired.
7. Bake: Bake for 20 to 30 minutes, or until the focaccia is golden brown and sounds hollow when tapped. Let cool slightly before serving.

Creative Toppings to Elevate Your Focaccia

While rosemary and sea salt are classic, try experimenting with other toppings for a unique twist. Add sliced cherry tomatoes, caramelized onions, or Kalamata olives before baking. For a cheesy version, sprinkle Parmesan or mozzarella on top during the last 5 minutes of baking.

Perfect Pairings: Serving Suggestions

Focaccia is incredibly versatile! Serve it as an appetizer with balsamic vinegar and olive oil for dipping, or pair it with soups and salads for a hearty meal. It also makes a fantastic sandwich bread—try it with prosciutto, arugula, and fresh mozzarella for a gourmet treat.

Storing and Reviving Your Focaccia

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, wrap it in foil and warm it in a 350°F oven for 5-10 minutes. For a crispy crust, skip the foil and bake directly on the oven rack.

Time-Saving Tips for Busy Bakers

Short on time? Let the dough rise in the fridge overnight for a slower, more flavorful fermentation. You can also use instant yeast instead of active dry yeast—it doesn’t require proofing and can cut down on prep time.

Essential Equipment for Focaccia Success

A stand mixer with a dough hook makes kneading effortless, but you can also mix and knead by hand. Use a 9×13-inch baking dish for the perfect thickness, and don’t forget a kitchen scale for precise flour measurements.

Focaccia Bread

Amy

There’s something magical about the aroma of freshly baked focaccia bread filling your kitchen. In just 40 minutes of prep and a short bake time, you’ll create a masterpiece that’s as versatile as it is delicious.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 3 minutes mins

Cuisine Italian

Servings 8

Equipment

• stand mixer
• dough hook
• 9×13-inch baking dish

Ingredients

  

1x2x3x

• 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 the bowl of a stand mixer fitted with a dough hook, stir together the water and sugar. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.
• Add the flour and salt and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form and begin grabbing the sides of the bowl.
• Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the bowl of the stand mixer. It will be too sticky to transfer by hand. Use your fingers to lightly brush any oil that’s pooling at the edges of the dough over its surface. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1½ hours.
• Brush a 9×13-inch baking dish* with another 2 tablespoons of the olive oil. Uncover the dough and rub your hands with olive oil. As best you can, slide your hand under one edge of the dough and fold it into itself. Continue working your way around the edge of the bowl, folding the dough into itself, until you have a rough ball that you can lift from the bowl.
• Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan’s edges. Let it relax and pull away from the edges, then press it to the edges again. Cover the pan with plastic wrap or a damp towel and set aside to rise until the dough has doubled in size, about 45 minutes. 30 minutes into this rise, preheat the oven to 425°F.
• Remove the plastic wrap and drizzle the remaining 2 tablespoons olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations across the surface of the dough, pressing through the dough to the pan. Sprinkle with flaky sea salt and rosemary, if desired. Bake for 20 to 30 minutes, or until golden brown.

Keyword bread, Focaccia, herbs, olive oil

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