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Homemade Focaccia Bread made with just a few simple ingredients. This bread hosts a chewy and soft center with an exquisitely crisp exterior.
Few breads are simpler to make than focaccia. It is essentially like making an easy pizza dough, rolling it out, topping it with infused olive oil and baking it. Regardless of how simple it is to make, this bread is remarkably chewy, rich, and flavorful.
Though it appears plain, focaccia is anything but boring! Its deliciously crisp exterior is enveloped by herb and garlic infused olive oil which seeps into the soft, tender interior as the bread bakes. If that’s not enough for you, I’ve included a section below regarding toppings to really enhance and customize the focaccia to your liking!
What is focaccia bread?
Focaccia bread is a type of Italian flat bread, similar to a pizza dough when it comes to style and texture. It can be used as a side to a plethora of different meals or even as a sandwich bread! Italian restaurants offer it in bread baskets and some bakeries will prepare it with a variety of assorted toppings.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Yeast – I used active dry yeast for this recipe.
- Sugar – Granulated.
- Water – Make sure it’s lukewarm!
- Flour – I used all purpose!
- Rosemary – Dried.
- Olive Oil – Substitute sunflower, safflower, or avocado oil.
- Garlic powder
- Salt
How to make focaccia bread
- Proof the yeast: Whisk the yeast and sugar into the lukewarm water and set aside to proof for 10-15 minutes.
- Mix dry ingredients: Add the flour, 1 1/2 tsp or the rosemary, 1 tsp of the garlic powder, and 1 tsp of the salt to the bowl of your mixer equipped with the dough hook. Mix on low speed for 1 minute.
- Add in wet ingredients: Add the yeast mixture and 1/2 cup of the olive oil to the bowl of your mixer. Start on low speed, and move up to medium speed to mix the dough. Mix for 5-6 minutes until the dough is smooth, soft, and slightly sticky. If needed, you can add more flour, 1 tbsp at a time, while the dough is mixing.
- First rise: Oil a large mixing bowl and place the dough in it. Cover with plastic wrap or a clean kitchen towel and allow the dough to raise in a warm, draft-free environment for at least 1 hour or until doubled in size.
- Prep a pan: Generously oil a 15″x10″ jelly roll pan, making sure to coat the sides as well.
- Place the dough in the pan: Turn the dough out of the mixing bowl into the jelly roll pan. Use your hands to stretch the dough across the pan, reaching all the edges. Use your fingers and a firm touch to create deep finger holes all over the dough.
- Second rise: Let the dough rise in the pan for another hour or until doubled in size. Meanwhile, preheat the oven to 425F.
- Make the oil topping: Whisk the remaining oil with the remaining rosemary, garlic powder, and salt. Drizzle the mixture over the dough, and use a brush to gently even out the oil over the surface to the dough.
- Bake: Bake for 20-25 minutes, or until the top turns golden brown. Let the focaccia cool in the pan for 10 minutes, then carefully loosen it with a thin spatula and let it finish cooling on a wire rack.
What can I add to my bread?
This bread is super versatile, you can either keep it super simple or add a variety of your favourite toppings! Here are some great options to choose from:
- Jalapenos
- Onions (caramelized as well)
- Roasted Red Peppers
- Cheese
- Tomatoes
- Poppy Seeds
- Mushrooms
- Olives
- Smoked Salmon
- Figs
- Roasted Garlic
- Dill
- Pine Nuts
- Sesame Seeds
- Pesto
How to serve
The most common way to serve your homemade focaccia bread would be as an antipasto, appetizer, table bread, or snack! Pair it with a nice oil and balsamic vinegar combo and enjoy!
To be fair though, focaccia can be served for almost any occasion. It is suitable for lunch, with a salad, or, with enough toppings – as a meal!
How to store
Focaccia should be eaten when it’s hot to be at its best because it goes stale very quickly! Your bread will keep at room temperature, covered with plastic wrap, for 2-3 days.
Reheating
Reheat in a 375-degree oven for 10 minutes until warm and crispy.
Freezing
If you want to freeze you focaccia, you have two options: freezing the dough before baking, and freezing the loaf after baking.
Here’s how to do both:
- Freezing dough: Freeze focaccia dough just as you would freeze pizza dough. After the dough rises in your mixing bowl, punch it down to release the air, coat it with a little olive oil, then cover with plastic wrap or place it in a ziploc bag and freeze for up to 3 months. Thaw in the refrigerator and bake as instructed.
- Freezing leftover baked focaccia: Let cool completely, wrap tightly in plastic wrap, then in foil. Store in the freezer for about 1 month. Allow to defrost at room temperature, then reheat in a 325°F oven until warmed through and crispy again.
Did you like this bread recipe? Try these!
- Amish White Bread
- Honey Rolls
- Rye Bread
- Berry Brioche Bread Pudding
- Buttermilk Parmesan Biscuits
- Irish Soda Bread
- Garlic Parmesan Skillet Rolls
- Raisin Egg Bread
- Fluffy Dinner Rolls
- Easy Cornbread Recipe
- No Knead Olive Bread
- Naan
Focaccia Bread
Ingredients
- 2 ¼ teaspoon active dry yeast 1 packet
- 1 teaspoon sugar granulated
- 1 ½ cups water lukewarm
- 4 ¾ cups flour all purpose
- 1 tablespoon rosemary dried
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 1 cup olive oil
Instructions
- Proof the yeast: Whisk the yeast and sugar into the lukewarm water and set aside to proof for 10-15 minutes.
- Mix dry ingredients: Add the flour, 1 ½ tsp or the rosemary, 1 tsp of the garlic powder, and 1 tsp of the salt to the bowl of your mixer equipped with the dough hook. Mix on low speed for 1 minute.
- Add in wet ingredients: Add the yeast mixture and ½ cup of the olive oil to the bowl of your mixer. Start on low speed, and move up to medium speed to mix the dough. Mix for 5-6 minutes until the dough is smooth, soft, and slightly sticky. If needed, you can add more flour, 1 tbsp at a time, while the dough is mixing.
- First rise: Oil a large mixing bowl and place the dough in it. Cover with plastic wrap or a clean kitchen towel and allow the dough to raise in a warm, draft-free environment for at least 1 hour or until doubled in size.
- Prep a pan: Generously oil a 15"x10" jelly roll pan, making sure to coat the sides as well.
- Place the dough in the pan: Turn the dough out of the mixing bowl into the jelly roll pan. Use your hands to stretch the dough across the pan, reaching all the edges. Use your fingers and a firm touch to create deep finger holes all over the dough.
- Second rise: Let the dough rise in the pan for another hour or until doubled in size. Meanwhile, preheat the oven to 425F°.
- Make the oil topping: Whisk the remaining oil with the remaining rosemary, garlic powder, and salt. Drizzle the mixture over the dough, and use a brush to gently even out the oil over the surface to the dough.
- Bake: Bake for 20-25 minutes, or until the top turns golden brown. Let the focaccia cool in the pan for 10 minutes, then carefully loosen it with a thin spatula and let it finish cooling on a wire rack.
Tips & Notes:
- Focaccia should be eaten when it’s hot to be at its best because it goes stale very quickly! Your bread will keep at room temperature, covered with plastic wrap, for 2-3 days.
