This easy focaccia bread recipe yields thick, soft slices of delicious Italian bread. The yeast-leavened dough is enriched with olive oil, sprinkled with fresh rosemary and salt, and baked until golden brown and pillowy.
Recipe Science
- Activate the yeast with sugar and warm water (100 to 110ºF). Bubbles and doubling in volume confirm viability.
- This thick, tender bread requires brief kneading to mix ingredients and develop a light and tender gluten structure.
- Dimpling the dough creates pockets for olive oil and seasonings while controlling steam expansion to keep the focaccia flat.
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Featured Comment 12
“The focaccia turned out so fluffy and tasty! So fun to make too. 😉 Love the rosemary and salt addition.”—Christine
Why It Works
Grab a warm slice of this focaccia bread, and you’ll notice that each piece bounces back quickly with a gentle squeeze. That springy tenderness comes from the fruity extra-virgin olive oil mixed into the dough and the gentle leavening of the yeast. The fermenting process works for over an hour to create little pockets of air that lighten the baked bread.
Classic Italian flavors shine in this simple yet elegant tray of bread. You’ll be delighted to learn just how approachable and effortless each step is to yield such an impressive product. Serve it as an appetizer with oil and vinegar to dip, or as a side to go with a big plate of pasta. You can even load it up with meatballs and make a hearty rustic sandwich. It works great as a pizza dough, just add your favorite toppings and bake!
Ingredients You’ll Need
- Yeast: Using live organisms like yeast gives the bread the characteristics of a high dough rise in focaccia. Active dry yeast is used in this recipe.
- Sweetener: The yeast is rehydrated in warm sugar water to wake up the cells and “prove” they are alive.
- Flour: All-purpose flour contains 10 to 13% protein, giving the bread structure while yielding a tender crumb.
- Salt: Enhances the savory taste of the focaccia.
- Oil: Extra-virgin olive oil is used in and on the dough. The fat keeps the bread tender and easy to shape. Brushing the surface before and after baking keeps the bread flavorful and moist.
- Cornmeal: I like to sprinkle a little bit of yellow cornmeal on the baking sheet to give it a rustic texture contrast and prevent sticking.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This focaccia recipe is easy to customize! The focaccia dough base is a canvas for endless flavor combinations. Try these tasty options:
- Flour Substitute: For a chewy texture, a slightly higher-protein type of flour, like bread flour (12 to 15% protein), can be used.
- Add Cheese: Sprinkle on mozzarella or parmesan cheese or slices of fresh mozzarella.
- Add Tomatoes: Add thin slices of tomato on top or a light pizza sauce.
- Herbs: For more intense flavor, add dried Italian seasoning. For herbaceous notes throughout each slice, incorporate fresh chopped thyme, basil, and oregano directly into the dough.
- Salt: If you have flaky sea salt, use that on top for crunchy briny bites.
- Sauce: Brush pesto sauce on top or fresh garlic butter.
How to Make Focaccia Bread
Step 1: Prepare the Yeast
Combine the sugar and ¼ cup of warm water (between 100 to 110ºF). Sprinkle the yeast on top and let it stand for 10 minutes.
The yeast is active and ready to use if the mixture bubbles and doubles in volume. This step confirms the yeast’s viability, ensuring proper dough rise.
Step 2: Mix the Dough
Add some water, olive oil, and flour to the yeast mixture. Stir gently with a spoon until the dough is just moistened. This initial mixing helps hydrate the flour without overworking the dough.
Step 3: Add More Flour
Stir in salt and more flour until a shaggy dough forms. This rough texture means the ingredients are combined without overmixing, which helps maintain the focaccia’s light, airy structure.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface. Gradually add the remaining ¼ cups of flour, sprinkling about 1 tablespoon at a time as you knead. Knead until a smooth, slightly sticky ball forms, about 1 to 2 minutes. Be cautious not to over-flour—the dough should stay soft and pliable, as too much flour will make it dry.
Ingredient Chemistry: This thick, tender, and spongy bread only requires a brief kneading to distribute the ingredients and build the gluten network. Since there isn’t a crust and you don’t want a tough texture, minimal kneading is recommended to keep the dough soft.
Step 5: First Dough Rise
Place the dough in a greased bowl, turning it to coat evenly with the olive oil. This light coating prevents the dough from drying out and sticking as it rises. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm, draft-free area until doubled in size, about 1 to 1 ½ hours.
Tips for Perfect Execution: Let the bread rise at room temperature in a sunny area, or use a homemade oven proofing box for more efficient fermentation. Aim for an environment between 75 to 85ºF (24 to 29ºC); the rise time will vary depending on the temperature—warmer areas speed up the process.
Step 6: Prepare Baking Sheet
Grease the bottom of a ¼ sheet pan (about 12 x 8.5 inches) with olive oil, then sprinkle an even layer of cornmeal over the surface. The cornmeal adds texture to the crust and prevents sticking. Alternatively, you can use a 12-inch cast-iron skillet or a 13×9-inch baking dish.
Step 7: Shape the Dough
Lightly punch down the dough to release excess air, then transfer it to the prepared pan. Gently stretch and press it to an even thickness, ensuring it’s no more than 1 inch thick. This shaping helps the focaccia bake uniformly.
Step 8: Second Dough Rise
Brush the top of the dough with olive oil. Let it proof uncovered in a warm spot until it doubles in size, about 30 minutes. This second rise enhances the dough’s airy texture, preparing it for baking.
Step 9: Heat the Oven
Position the oven rack in the center and preheat to 400ºF (204ºC). This placement ensures even heat distribution for a uniformly baked focaccia.
Step 10: Season the Dough
Right before baking, add some deep indents to create dimples all over the surface of the dough. Drizzle olive oil into the indents. Evenly sprinkle salt and the chopped rosemary over the dough.
Expert Tip: Dimpling is an excellent test to see if the dough has properly risen. If the spot holds its dimple, it’s ready to bake. The indents act as little bowls to cradle more rich olive oil and seasonings. They also prevent the dough from puffing up in the center and staying relatively flat when baked.
Step 11: Bake
Bake the focaccia at 400ºF (204ºC) until lightly browned, about 20 minutes. If desired, brush with additional olive oil after baking for extra richness and a glossy finish.
Step 12: Cool
Let the focaccia cool in the pan for 5 minutes, then transfer it to a cooling rack to prevent the bottom from becoming soggy and to maintain its crisp crust.
Step 13: To Serve
Slice the focaccia into smaller pieces and serve either warm or at room temperature. This versatile bread is perfect on its own or as a base for sandwiches and appetizers.
Frequently Asked Questions
Focaccia is an Italian flatbread known for its soft, airy texture and crisp, golden crust. It’s typically enriched with olive oil, giving it a rich flavor and moist crumb. What makes focaccia unique is its dimpling before baking, creating little pockets holding extra olive oil and toppings like fresh herbs, garlic, or tomatoes. It’s perfect as a side dish, for sandwiches, or simply dipped in more olive oil as an appetizer.
Instant yeast or RapidRise yeast can cut down the fermentation time by half. Use a 1:1 amount, but add it to the dry ingredients. Add warm water around 120 to 130ºF (49 to 54ºC) and oil, mix, then knead as the recipe directs. Keep a close eye on how fast the dough doubles in size. Waiting too long can create a deflated dough that won’t be as light and springy.
Focaccia bakes flat with its signature dimpled surface, so choosing the right pan helps get the ideal texture. For this recipe, a quarter-sized sheet pan (about 12×8.5 inches with a 1-inch rim) works perfectly to give the dough room to expand while keeping it at an even thickness. Alternatively, a 12-inch cast-iron skillet is great if you love a crisp crust—cast iron retains heat beautifully, making the bottom extra golden. Due to its larger surface area, you can also use a 13×9-inch baking pan, producing a slightly thinner focaccia.
Focaccia dough is versatile: shape it into 8 smaller rounds for individual portions, or make a large thick-crust pizza. For variety, make 4 smaller pizzas with personalized toppings. You can also slice it into sandwich-sized portions, cut down the center, and fill it with meats, cheese, or roasted vegetables.
Serve This With
If you tried this Focaccia Bread, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Rosemary Focaccia Bread
Ingredients
- 1 teaspoon granulated sugar
- 1 ½ cups warm water
- 2 ¼ teaspoon active dry yeast
- 3 ¾ cups all-purpose flour, divided
- 2 teaspoons kosher salt, divided
- 7 tablespoons extra-virgin olive oil, divided
- 1 tablespoon yellow cornmeal, optional
- 1 ½ teaspoon chopped rosemary
Instructions
- Prepare the Yeast – In a large bowl, combine sugar and ¼ cup warm water between 100 and 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If the mixture bubbles and doubles in volume, the yeast is active and ready to use.
- Mix the Dough – Add the remaining 1 ¼ cup of water, ¼ cup of olive oil, and 1 cup of flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.
- Add More Flour – Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.
- Knead the Dough – Transfer the dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour. Do not add too much as it will make the dough very dry.
- First Dough Rise – Grease a medium bowl with 1 teaspoon of olive oil. Add the dough and turn to coat so that it is lightly greased. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm draft-free space until doubled in size, about 1 to 1 ½ hours. The ideal temperature is 75 to 85ºF (24 to 29ºC); the rise time is dependent on how warm the environment.
- Prepare Baking Sheet – Grease the bottom of a ¼ sheet-sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13×9-inch baking pan.
- Shape the Dough – Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.
- Second Dough Rise – Brush the top of the dough with 1 tablespoon olive oil. Allow the dough to proof uncovered in a warm spot until doubled, about 30 minutes.
- Heat the Oven – Set the oven rack to the center position. Preheat to 400ºF (204ºC).
- Season the Dough – With your fingers, poke the dough all over to add dimples. Drizzle about 2 teaspoons olive oil into the indents. Evenly sprinkle ½ teaspoons of salt and the chopped rosemary over the dough.
- Bake – Bake the focaccia until lightly browned, about 20 minutes. Brush with more olive oil after baking if desired.
- Cool – Let cool in the pan for 5 minutes, then transfer to a wire rack.
- To Serve – Slice the focaccia into smaller pieces and serve warm or at room temperature.
Notes
- Adding Flaky Sea Salt: If you have flaky sea salt like Maldon, use ½ teaspoon to sprinkle on top of the focaccia before baking.
- Substituting with Instant Yeast: Use the same amount of instant yeast as active dry yeast. The rise time may be faster so check the dough after 30 minutes.
- Storing: Focaccia can be stored at room temperature in a resealable bag or airtight container for up to 3 days, or refrigerated for up to 7 days. Pieces can be frozen for up to 1 month.
- Reheating: Preheat oven to 375ºF (191ºC). Reheat on a foil-lined sheet pan until the bread is warm and soft, 8 to 10 minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Denise says
My favorite recipe for focaccia, and I’ve tried a lot of them. The bread is light and fluffy, and the recipe provides so many options for every taste. Turns out perfect every time.
Jessica Gavin says
Thank you for making the focaccia bread recipe, Denise! What other flavors have you tried?
Tricia H. Gabberty says
Can I use whole wheat flour? I picked up a bag in Italy and want to use it…not seeing why it wouldn’t be ok?
Also, rereading your recipe for this focaccia because I’m curious to know why you add a little bit of cornmeal.
Thanks! Love your recipes 🙂
Tricia
Jessica Gavin says
You can use the whole wheat flour, but the texture will be slightly more dense. After adding the flour in step 3, I would let the dough hydrate for 10 minutes before kneading. Whole wheat tends to be more dry due to the bran, this will help soften the grain and make the dough more pliable. I sprinkle the pan with cornmeal for a nice rustic texture on the bottom of the focaccia. Let me know how it goes!
Pete says
May I suggest a version with sliced onion gently fried in olive oil until soft and then added to the top of the focaccia before baking?
Jessica Gavin says
Some onions added on top of the focaccia sounds delicious for the bread!
Christine says
Thank you so much for this recipe…the focaccia turned out so fluffy and tasty! So fun to make too. 😉 Love the rosemary and salt addition.
Jessica Gavin says
Isn’t it a dream? You can switch up the flavors too!
jean says
love to try your recipes, have not been able to buy flour for 5 weeks uk
Raynold Jackson says
Jessica,
Thank you for all your great recipes. I have cooked the Chicken Andouille Sausage Gumbo; Irish Soda bread; and How to reverse Sear a steak.
i do not have the other media you requested us to use. Only Skype and Zoom which we are using more of these days. will get your cookbook as soon as I can.
Thanks again. stay safe out there with your family.
sincerely,
Raynold Jackson
Townsend, Ma
Jessica Gavin says
Wow, you are doing some serious cooking Raynold. You’re amazing!
Jessie Sgouros says
Love this recipe! I’m going to check if there’s any yeast at my grocery store left:)