Focaccia bread is crispy on the outside, fluffy on the inside, and packed with flavor. Whether you use it for sandwiches, dunk it into soups, or tear off a piece straight from the pan, it’s always a win. Topped with fresh rosemary, flaky sea salt, and plenty of olive oil, this homemade focaccia is pure comfort with every bite.
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Nothing beats making my own focaccia bread from scratch. I love how the dough turns soft and airy, and the way olive oil seeps into every dimple, adding rich flavor. My kitchen smells incredible while it bakes, and I can never resist tearing off a warm piece as soon as it’s out of the oven. This is one of my go-to recipes when I want fresh, homemade bread without too much effort. It’s perfect any time of year, but I especially love making it on a chilly evening when I want something cozy and delicious.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Focaccia Bread
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy this focaccia recipe is, and the best part? Most of the time is just waiting for the dough to rise. Here’s how to make my favorite focaccia bread step by step.
Activate the Yeast
In a large mixing bowl (or the bowl of a stand mixer), stir warm water and sugar together. Sprinkle the dry yeast on top and let it sit for about 5 minutes until it looks foamy. If nothing happens, the yeast might be inactive—time to start over with fresh yeast!
Mix the Dough
Add the flour and salt to the bowl, then mix on low speed until a shaggy dough forms. Turn up the speed to medium and knead for about 5 minutes. The dough should be soft, elastic, and sticky—really sticky! Don’t worry, that’s exactly what you want. A little olive oil on your hands will help keep things manageable.
Let It Rise
Drizzle a large bowl with olive oil and transfer the sticky dough in. Coat it lightly with oil, cover with a kitchen towel, and let it rise in a warm place for about an hour, or until it doubles in size.
Prep the Baking Dish
Generously grease a 9×13-inch baking dish with more olive oil. Gently fold the dough in on itself to form a rough ball, then place it into the dish. Turn it over so it gets coated in oil. Press the dough to the edges of the pan, let it relax, then press it again. Let it rest again for about 45 minutes, covered with a damp cloth or plastic wrap, until it doubles in size.
Create Those Signature Dimples
Rub your hands with olive oil and gently press your fingers into the dough to create deep indentations. Don’t be shy—those dimples will help catch all the delicious toppings!
Add the Toppings and Bake
Drizzle with extra virgin olive oil, then sprinkle with flaky sea salt, fresh rosemary, and garlic if you like. Bake in a preheated 425°F (220°C) oven for 20-30 minutes, until golden brown and crisp on top.
Enjoy!
Let the bread cool slightly before slicing (if you can wait that long). It’s amazing fresh from the oven but also holds up well for sandwiches or dipping into soups.
Focaccia Bread Recipe
Add Preferred SourceIngredients
- 1 ¾ cups warm water
- 2 teaspoons sugar
- 2 ¼ teaspoons dry yeast
- 4 cups all-purpose flour
- 2 teaspoons salt
- 6 tablespoons olive oil plus more for your hands
- Flaky sea salt for sprinkling
- Chopped fresh rosemary for sprinkling
Instructions
- In the bowl of a stand mixer with a dough hook, combine the water and sugar. Sprinkle the yeast on top and stir. Let it sit for 5 minutes, or until foamy. If it doesn’t foam, start over with fresh yeast.1 ¾ cups warm water, 2 teaspoons sugar, 2 ¼ teaspoons dry yeast
- Add the flour and salt, and mix on low until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes, until the dough is elastic and sticky, pulling away from the sides of the bowl. This dough is SUPER STICKY, one trick is to add olive oil to the sides of the dough and with your hands start separating it from the mold once you finish kneading.4 cups all-purpose flour, 2 teaspoons salt
- Grease a large bowl with 2 tablespoons of olive oil. Transfer the dough using a spatula—it’s too sticky to handle by hand. Coat the dough with any oil on the sides. Cover with a kitchen towel and let rise for 1 to 1 ½ hours, or until doubled in size.
- Grease a 9×13-inch baking dish with another 2 tablespoons of olive oil. Uncover the dough and rub your hands with olive oil. Gently fold the dough in on itself, working around the edges to form a rough ball.
- Transfer the dough to the prepared pan, turning to coat in the oil. Press the dough to the edges of the pan. Let it relax and pull away from the edges, then press it back to the edges. Cover with plastic wrap or a damp towel and let rise for 45 minutes, or until doubled in size. Preheat the oven to 425°F (220°C) after 30 minutes of rising.
- Remove the cover, and drizzle the remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations in the dough, pressing through to the pan. Sprinkle it with sea salt, garlic, and rosemary, if desired. Bake for 20 to 30 minutes or until golden brown.Flaky sea salt, Chopped fresh rosemary, 6 tablespoons olive oil
- Serve and enjoy!
Video
Notes
- Flour: Bread flour will give the focaccia a slightly chewier texture, while all-purpose flour makes it softer. Both work well.
- Use good olive oil: Since olive oil is a big part of the flavor, I always go for extra-virgin. It makes a difference!
- Don’t rush the rise: Letting the dough rise fully gives it that soft, airy texture. If my kitchen is cold, I place the dough near a warm oven or wrap the bowl in a towel.
- Oil your hands: This dough is sticky (on purpose!), so rubbing a little olive oil on my hands makes handling it so much easier.
- Make it your own: I love adding garlic, olives, caramelized onions, or cherry tomatoes for extra flavor. Sun-dried tomatoes, cherry tomatoes, parmesan cheese, and fresh basil after baking are great too!
- Bake until golden: The top should be beautifully golden brown, and the edges should pull away slightly from the pan. If it looks pale, give it another couple of minutes.
- Make ahead: You can let it rise in the fridge overnight. Just bring it to room temperature before baking.
Storage and Reheating Instructions
- Room Temperature: At room temperature, wrap it in parchment paper or keep it in an airtight container for up to two days—a paper bag helps keep the crust crisp too.
- Fridge: The fridge isn’t the best option since it can dry out the bread, but if needed, wrap it tightly and refrigerate it for up to five days.
- Freeze: Freezing is a great way to make it last longer—slice it first, wrap each piece in plastic wrap, and store in a freezer bag for up to three months.
- Reheat: To reheat, pop it in a 180°C (350°F) oven for about 10 minutes to bring back the crispiness. If I’m in a hurry, a quick toast in a pan or air fryer works too.
Nutrition
Recipe Notes and Tips
I’ve made this focaccia bread so many times, and I’ve picked up a few tricks along the way. Here’s what I’ve learned:
- Flour: Bread flour will give the focaccia a slightly chewier texture, while all-purpose flour makes it softer. Both work well.
- Use good olive oil: Since olive oil is a big part of the flavor, I always go for extra-virgin. It makes a difference!
- Don’t rush the rise: Letting the dough rise fully gives it that soft, airy texture. If my kitchen is cold, I place the dough near a warm oven or wrap the bowl in a towel.
- Oil your hands: This dough is sticky (on purpose!), so rubbing a little olive oil on my hands makes handling it so much easier.
- Make it your own: I love adding garlic, olives, caramelized onions, or cherry tomatoes for extra flavor. Sun-dried tomatoes, cherry tomatoes, parmesan cheese, and fresh basil after baking are great too!
- Bake until golden: The top should be beautifully golden brown, and the edges should pull away slightly from the pan. If it looks pale, give it another couple of minutes.
- Make ahead: You can let it rise in the fridge overnight. Just bring it to room temperature before baking.
How to Store Leftover Focaccia Bread
Leftover focaccia should be stored properly to stay fresh. At room temperature, wrap it in parchment paper or keep it in an airtight container for up to two days—a paper bag helps keep the crust crisp too.
The fridge isn’t the best option since it can dry out the bread, but if needed, wrap it tightly and refrigerate it for up to five days.
Freezing is a great way to make it last longer—slice it first, wrap each piece in plastic wrap, and store in a freezer bag for up to three months. To reheat, pop it in a 180°C (350°F) oven for about 10 minutes to bring back the crispiness.
If I’m in a hurry, a quick toast in a pan or air fryer works too.
What to Serve With Focaccia Bread
Focaccia is incredible on its own, but it also pairs perfectly with so many dishes. I love tearing off a piece and dunking it into a warm bowl of tomato soup or a hearty stew.
It makes an amazing sandwich bread too—just slice it in half and fill it with roasted vegetables, cheese, or meat. If I’m serving it as an appetizer, I’ll put out a small dish of extra-virgin olive oil with balsamic vinegar for dipping, or even some marinara sauce.
More Recipes You Will Love
I love making homemade bread and simple, flavorful dishes, and if you do too, here are some more recipes to try:
