If you’ve ever dreamed of making bakery-quality bread right in your own kitchen, this Homemade Focaccia Bread Recipe is exactly what you need. Imagine a golden, crispy crust giving way to a soft, airy crumb infused with olive oil and dotted with fragrant rosemary. It’s the kind of bread that feels like a warm hug, perfect for dipping, sandwiching, or enjoying all by itself. Simple ingredients come together to create an unforgettable Italian classic that is as versatile as it is delicious. Get ready to fill your home with the irresistible aroma of fresh-baked focaccia and impress everyone around your table.
Ingredients You’ll Need
These ingredients are straightforward pantry staples, each playing a key role in building flavor, texture, and that lovely golden color that makes focaccia so inviting. Keeping it simple allows the quality of each component to shine through beautifully.
- 4 cups all-purpose flour: Provides structure and helps achieve the bread’s tender crumb.
- 1 tablespoon sugar: Feeds the yeast and aids in browning the crust.
- 2 teaspoons kosher salt: Enhances flavor and balances the sweetness.
- 1 packet (2 1/4 teaspoons) active dry yeast: The magic that makes your dough rise and become fluffy.
- 1 1/3 cups warm water (about 110°F): Activates the yeast and hydrates the flour.
- 1/4 cup olive oil (plus more for drizzling): Adds richness, flavor, and helps create a crisp crust.
- 1–2 teaspoons flaky sea salt for topping: Provides an irresistible salty crunch on top.
- 1 tablespoon fresh rosemary (chopped, optional): Infuses the bread with a fresh, aromatic herbal note.
- Nonstick cooking spray or extra oil for greasing: Prevents sticking and aids in dough rising and baking.
How to Make Homemade Focaccia Bread Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, sugar, and kosher salt in a large bowl. This ensures the salt and sugar are evenly distributed throughout your flour, which helps create consistent flavor and texture in your bread. It’s a simple but crucial first step toward that perfect dough.
Step 2: Activate the Yeast
In a separate small bowl, combine warm water with the active dry yeast, letting it sit for 5 to 10 minutes until foamy. This proofing process confirms your yeast is alive and kicking, ready to work its magic on the dough’s rise. If you don’t see foam, you might want to start with fresh yeast to guarantee a great rise.
Step 3: Combine and Knead the Dough
Pour the foamy yeast mixture and the 1/4 cup olive oil into the flour mixture. Stir until a shaggy dough forms. Then, knead the dough either by hand or with a stand mixer fitted with a dough hook for about 5 to 7 minutes until it feels smooth, elastic, and just a touch tacky. This kneading develops gluten, giving your focaccia its chewy, airy structure.
Step 4: First Rise
Lightly grease a clean bowl with oil and place your dough inside, turning it once to coat in oil. Cover with plastic wrap or a damp towel and set it in a warm spot to rise for 1 to 1.5 hours, or until dough has doubled in size. This slow rise deepens flavor and creates those treasured air pockets in your bread.
Step 5: Shape and Second Rise
Gently punch down your risen dough to release some air, then transfer it to a greased 9×13-inch baking pan. Stretch the dough gently with your hands so it fills the pan evenly. Cover and let it rise again for 30 to 45 minutes, allowing it to puff up just before baking, setting the stage for a soft, pillowy interior.
Step 6: Prepare and Bake
Preheat your oven to 425°F. Once the dough has risen, use your fingertips to press dimples all over its surface—this classic technique keeps the bread airy while allowing olive oil and toppings to sink in. Drizzle generously with olive oil and sprinkle flaky sea salt and chopped rosemary for a fragrant, savory finish. Bake on the middle rack for 20 to 25 minutes until the top is beautifully golden brown and crisp.
Step 7: Cool and Enjoy
Let the focaccia cool slightly before slicing. This resting time helps the crumb set, making slicing easier and ensuring every piece has the perfect texture. Your homemade masterpiece is now ready to delight your senses and your guests.
How to Serve Homemade Focaccia Bread Recipe
Garnishes
While rosemary and flaky sea salt are classic, feel free to experiment with other fresh herbs like thyme or oregano, or even scatter some thinly sliced garlic or cherry tomatoes on top before baking. These vibrant additions not only add extra flavor but also make your focaccia visually stunning.
Side Dishes
Homemade focaccia pairs wonderfully with soups, stews, or salads. Think rich tomato soup, creamy roasted vegetable soup, or a fresh arugula and parmesan salad. Its hearty yet tender texture is the perfect vehicle for soaking up sauces or balancing a crisp, fresh side.
Creative Ways to Present
Try slicing your focaccia into thick squares for dipping in flavored olive oils or balsamic vinegar. Or turn it into an open-faced sandwich topped with fresh mozzarella, sliced tomatoes, and a drizzle of aged balsamic. For parties, cut into small bites topped with various ingredients—olives, roasted red peppers, or pesto—for an irresistible appetizer board.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap your focaccia in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the bread soft while preserving that wonderful olive oil flavor.
Freezing
For longer storage, focaccia freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. It will hold up for up to three months. When you’re ready, thaw at room temperature or overnight in the fridge for best results.
Reheating
To bring your focaccia back to life, warm it in a 350°F oven for about 10 minutes until heated through and slightly crisp on the edges. You can also reheat slices in a toaster oven for a quick, delicious snack that tastes freshly baked.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If you use instant yeast, simply mix it directly into the flour and reduce the water slightly. Instant yeast usually acts faster, so keep an eye on your rising times.
Why is my focaccia dense instead of light and airy?
A dense focaccia often means the dough didn’t rise enough or wasn’t kneaded enough to develop the gluten. Make sure your yeast is fresh, and that the dough doubles in size during the first rise. Also, gentle kneading is key.
Can I make this focaccia recipe gluten-free?
While traditional focaccia relies on gluten for its texture, you can experiment with gluten-free flour blends and xanthan gum. However, texture and flavor will differ from the classic version.
Is it necessary to dimple the dough before baking?
Yes! Pressing dimples into the dough is what gives focaccia its characteristic look and texture. It also helps hold onto olive oil and toppings, preventing the bread from puffing up unevenly.
What’s the best way to reheat leftover focaccia?
The oven is your best friend. Reheating at 350°F for about 10 minutes restores crispness without drying the bread out. Avoid microwaving if you want to keep that lovely crust.
Final Thoughts
There’s something truly special about making your own bread, and this Homemade Focaccia Bread Recipe brings the warmth and flavor of Italy right into your kitchen. From its simple, wholesome ingredients to the buttery olive oil finish, each bite feels like a celebration. I encourage you to roll up your sleeves and give this recipe a try — once you taste the golden crust and tender crumb, it might just become your new favorite homemade bread to bake and share.
Print
Homemade Focaccia Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 pieces
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This Homemade Focaccia Bread recipe yields a soft, flavorful Italian bread infused with olive oil and topped with flaky sea salt and fresh rosemary. Perfect as a side, sandwich base, or snack, this easy-to-make bread features a golden crust and tender crumb achieved through a simple yeast dough and a two-stage rising process.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (about 110°F)
- 1/4 cup olive oil (plus more for drizzling)
Toppings
- 1–2 teaspoons flaky sea salt
- 1 tablespoon fresh rosemary, chopped (optional)
- Nonstick cooking spray or extra olive oil for greasing
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, and kosher salt to evenly distribute the ingredients for the dough base.
- Activate yeast: In a separate small bowl, combine the warm water with the active dry yeast. Allow it to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Form the dough: Pour the yeast mixture and 1/4 cup olive oil into the bowl with the flour mixture. Stir with a spoon or spatula until a shaggy dough forms, ensuring the ingredients are combined.
- Knead dough: Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 5 to 7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough inside and cover it with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare for second rise: Once risen, punch down the dough to release air. Transfer it to a greased 9×13-inch baking pan and stretch it gently to fit evenly across the pan. Cover again and let rise for an additional 30 to 45 minutes until puffy.
- Preheat oven: While the dough is rising the second time, preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking.
- Add dimples and toppings: After the second rise, use your fingers to press dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt and the optional chopped rosemary for flavor and texture.
- Bake: Place the baking pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown on top and cooked through.
- Cool and serve: Remove from the oven and let cool slightly before slicing into 12 pieces. Serve warm or at room temperature as desired.
Notes
- For additional flavor, try topping the focaccia with other herbs, roasted garlic, olives, or halved cherry tomatoes before baking.
- To achieve a crispier bottom crust, bake the focaccia on the lower rack of your oven.
