Name: Focaccia Bread
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 1/2 cups warm water; 2 1/4 tsp active dry yeast (1 packet); 1 tsp sugar or honey; 1 1/2 tsp salt; 1/4 cup olive oil (plus more for greasing and topping); 1–2 tbsp fresh rosemary or herbs (optional); Flaky sea salt for topping; Optional toppings: cherry tomatoes, olives, sliced garlic, onions, parmesan

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Focaccia Bread is a soft, airy, and golden flatbread with a crisp crust and rich olive oil flavor. I love how it’s both rustic and elegant—perfect as a side for soups and pastas, a base for sandwiches, or simply dipped in olive oil and balsamic.

Why You’ll Love This Recipe

I love making focaccia because it’s surprisingly easy and extremely forgiving. The dough is soft and pillowy, and the olive oil not only adds flavor but also helps create a deliciously crisp, golden crust. I get to be creative with the toppings—whether I keep it classic with rosemary and salt or dress it up with tomatoes, olives, or caramelized onions. Focaccia Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Warm water
Active dry yeast
Sugar or honey
Salt
Olive oil
Fresh rosemary or herbs (optional)
Flaky sea salt for topping
Optional: cherry tomatoes, olives, garlic, onions, or parmesan

Directions

I start by mixing the warm water, yeast, and sugar in a bowl and letting it sit for 5–10 minutes until foamy.
I add flour, salt, and olive oil to the yeast mixture and mix until a sticky dough forms.
I knead the dough briefly (or mix with a wooden spoon), then cover and let it rise in a well-oiled bowl for 1–2 hours, until doubled in size.
I generously oil a baking pan and stretch the dough to fit, dimpling the surface with my fingers.
I drizzle more olive oil over the top, sprinkle with flaky salt, and add any toppings or herbs.
I let it rise again for 20–30 minutes while preheating the oven to 425°F (220°C).
I bake for 20–25 minutes, until the top is golden brown and crisp.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 1 sheet pan of focaccia, serving 8–10. It takes 15 minutes to prepare, 1–2 hours to rise, and 20–25 minutes to bake.

Variations

Sometimes I add roasted garlic, thinly sliced red onions, or sun-dried tomatoes to the dough. I’ve also made a sweet version with cinnamon sugar and a touch of butter. When I want a cheesy bite, I press cubes of mozzarella into the top before baking. I love how adaptable focaccia is—it never gets boring.

Storage/Reheating

I store leftovers wrapped at room temperature for up to 2 days, or in the fridge for 4–5 days. To reheat, I warm slices in the oven at 350°F for 5–7 minutes, or toast them in a skillet with a little olive oil. Focaccia also freezes well—just wrap tightly and thaw before reheating. Focaccia Bread

FAQs

Do I have to knead the dough?

Not much. I usually just mix until combined and let the long rise do the work. A few folds during the first hour help develop structure, but it’s very low-effort.

Why dimple the dough?

Dimpling helps prevent bubbles from forming and gives the classic focaccia look. It also holds the olive oil and toppings nicely.

Can I make focaccia ahead of time?

Yes, I often let the dough rise overnight in the fridge, then bring it to room temperature before baking the next day.

What pan works best?

I use a standard rimmed baking sheet or a 9×13-inch pan. A cast iron skillet works great for a thicker, chewier focaccia.

Can I use instant yeast?

Yes, I use the same amount and skip the proofing step—just mix everything together and proceed.

Conclusion

Focaccia Bread is one of those recipes that feels fancy but is truly simple at heart. I love the rich olive oil flavor, the golden crust, and the endless ways to top and serve it. Whether for a casual meal or special occasion, it always earns a spot at the table.