If there’s one bread that always makes me feel like I’m back in an Italian kitchen, it’s focaccia bread. The rich aroma of olive oil, the burst of fresh rosemary, and the golden crust with those signature dimples this bread is more than a side dish, it’s the star of the table. I’ve baked hundreds of loaves in my life, and this recipe? It’s the one I go back to every time.
Whether served warm with a drizzle of olive oil or as a sandwich base layered with roasted vegetables and cheese, focaccia never disappoints. What makes it irresistible is its simplicity basic ingredients treated with love and technique to deliver a soft, airy interior and a crisp, golden crust.
“Focaccia is more than bread. It’s a ritual of olive oil, patience, and joy.” – @LaCucinaDiCasa
Why You’ll Love This Focaccia Recipe
- Rustic and artisanal: Beautiful dimples, golden crust, and that iconic olive oil sheen.
- Simple ingredients: No eggs or dairy just flour, yeast, salt, oil, and water.
- Customizable: Toppings like tomatoes, olives, garlic, or onions can make it yours.
- Beginner friendly: Easy to follow even if it’s your first yeast dough.
- Perfect for any occasion: Serve it as a starter, side, sandwich bread, or even breakfast toast.
Want more Italian inspired bakes? Try our fluffy bombolini or orange blender cake to bring those rustic vibes home.
Ingredients You’ll Need
- 1 1/2 cups warm water (not hot)
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1 tsp sugar
- 4 cups all purpose flour
- 2 tsp salt
- 1/3 cup olive oil (plus more for topping)
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt, for finishing
How to Make Focaccia Step by Step
1: Activate the Yeast
- In a small bowl, mix warm water with the sugar and yeast.
- Let it rest for 5 minutes until foamy this means the yeast is alive and ready.
2: Form the Dough
- In a large bowl, combine the flour and salt.
- Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
3: First Rise
- Place dough in a greased bowl and cover with a towel.
- Let it rise in a warm place for 1 hour or until doubled in size.
4: Shape and Second Rise
- Preheat oven to 400°F (200°C).
- Grease a baking sheet and press the dough evenly into it with your fingers.
- Drizzle with olive oil, dimple the surface with fingertips, and sprinkle with rosemary and coarse sea salt.
- Let it rest uncovered for another 20 minutes.
5: Bake
- Bake for 20 to 25 minutes or until the top is golden and crisp.
- Let it cool slightly before cutting. Serve warm.
“When those golden bubbles rise in the oven, you know you’re in for something special.” – @RusticItalianBakes
How to Customize Your Focaccia
One of the things I love most about focaccia is how versatile it is. You can make it every week and never get bored. Here are some popular topping combinations you can try:
- Classic garlic and rosemary: Add thin garlic slices with your rosemary for extra flavor.
- Cherry tomato and basil: Halved cherry tomatoes and fresh basil leaves go on after baking.
- Caramelized onion: Sauté onions in olive oil until golden, then spread on before baking.
- Olive tapenade: Spread a thin layer on the surface and let it bake into the dough.
Want more topping ideas? Visit our homemade pancake toppings guide you’ll find flavor pairings that work for both sweet and savory bakes.
Focaccia Flavor Pairing
| Topping Combo | Main Flavors | Perfect Pairing |
|---|---|---|
| Tomato and basil | Fresh, acidic, herby | Caprese salad, fresh mozzarella |
| Rosemary and garlic | Earthy, bold, aromatic | Roasted meats, soups |
| Olive and red onion | Salty, savory, punchy | Cheese boards, antipasti |
| Caramelized onions | Sweet, rich, mellow | Grilled sausages, balsamic glaze |
Chef’s Tips for the Best Focaccia
- Use high quality olive oil: It’s the main flavor enhancer and crucial for the crust.
- Dimple deep: Push your fingers all the way to the bottom of the pan it helps catch the oil.
- Let it rest uncovered: This prevents the surface from getting too soft before baking.
- Eat it warm: Focaccia is best the day it’s baked. Reheat in a toaster oven to revive the crust.
Looking for a side to pair it with? Try our hearty vegetable soup or fresh cucumber salad for the perfect combo.
Deep Dive Into Focaccia’s Texture, Flavor, and Versatility
What Makes Focaccia Different from Other Flatbreads
Focaccia isn’t just another flatbread it has a rich structure, deep flavor, and a plush interior that makes it stand out. While its simplicity is similar to pizza dough, focaccia has a unique personality. It uses a higher hydration dough (more water), generous olive oil throughout, and a top layer that’s dimpled to trap oil and seasoning, resulting in a golden, flavorful crust with a pillowy inside.
- Hydration: The warm water in this dough helps activate gluten, allowing the bread to expand beautifully and remain soft.
- Olive oil: Not only adds flavor but also plays a role in crust formation, giving focaccia its distinct outer crunch.
- Dimpling: Pressing your fingers into the dough just before baking creates tiny wells that catch oil and seasonings, infusing each bite with flavor.
Many bakers confuse focaccia with other rustic breads. While similar to pizza crust or ciabatta, the differences lie in the techniques. Focaccia rises longer, is richer in oil, and is typically baked thicker. Compare it with our soft milk brioche or skillet bread to really appreciate its characteristics.
“Focaccia is not a rushed bread it’s slow, relaxed, and soaked in golden olive oil.” – @SlowBakeKitchen
Health Benefits of Olive Oil and Fresh Herbs
Focaccia isn’t just indulgent it can be a health conscious choice when made with wholesome ingredients. The use of extra virgin olive oil not only contributes to its flavor but also brings in healthy fats and antioxidants. Combined with fresh herbs like rosemary, it becomes more than just bread, it’s nourishment.
- Olive oil: A heart healthy fat known to reduce inflammation and improve cholesterol levels.
- Rosemary: Contains compounds with anti inflammatory, digestive, and antioxidant properties.
- No sugar, no dairy: Focaccia is naturally suitable for many dietary needs.
Explore other recipes using heart healthy fats like our no flour energy bites or homemade Nutella doughnuts where smart ingredients meet great taste.
“Olive oil is liquid gold, especially when it bakes into golden bread pockets like this.” – @MediterraneanBaker
How to Serve Focaccia for Any Meal
Focaccia isn’t limited to being a side dish. In my kitchen, I use it as a base for sandwiches, croutons for salads, or even a brunch toast with ricotta and fruit. It’s one of the most versatile breads you’ll ever bake. And because it keeps well, it can easily stretch across several meals.
- Breakfast: Toast slices and serve with avocado, eggs, or soft cheese.
- Lunch: Split a slice and turn it into a rustic sandwich with grilled vegetables and pesto.
- Dinner: Serve alongside soups or pastas like our cowboy soup or vegetable soup.
- Appetizers: Cut into cubes, toast lightly, and serve with hummus or olive tapenade.
“When I serve focaccia, it never makes it past the appetizer course it’s that irresistible.” – @HostWithTheMost
Focaccia vs. Other Italian Breads
| Bread Type | Texture | Main Ingredients | Typical Use | Fat Content |
|---|---|---|---|---|
| Focaccia | Airy, thick, crispy edges | Flour, water, olive oil, yeast, herbs | Side, sandwich, snack | High (olive oil) |
| Ciabatta | Open crumb, chewy | Flour, water, salt, yeast | Sandwiches, toast | Low |
| Pizza dough | Thin, chewy, crisp bottom | Flour, water, yeast, oil | Base for pizza | Moderate |
| Brioche | Soft, buttery, sweet | Flour, eggs, butter, sugar | Breakfast, desserts | Very high (butter) |
Each bread has its charm, but focaccia stands out with its rich flavor, satisfying crust, and endless versatility. Use it as a base or eat it as is you’ll always want just one more piece.
“The best bread isn’t complicated it’s honest, golden, and makes you reach for more. Focaccia is that bread.” – @BakingSoulChef
Nutrition Facts (Per Serving – Based on 12 Servings)
- Calories: 240
- Carbohydrates: 32g
- Protein: 5g
- Fat: 10g
- Sugar: 1g
- Sodium: 400mg
Frequently Asked Questions
Can I make focaccia in advance?
Yes. Prepare the dough and store it covered in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.
Can I use instant yeast instead of active dry yeast?
Absolutely. You can mix instant yeast directly into the flour without activating it in water first. The rise time will be slightly shorter.
How do I store leftovers?
Wrap cooled focaccia in foil or place in an airtight container. It stays fresh at room temperature for up to 2 days or in the fridge for 4 days.
Can I freeze focaccia?
Yes. Slice and wrap it tightly, then freeze. Reheat at 350°F (175°C) for 10 minutes straight from frozen.
Can I make mini focaccia for sandwiches?
Definitely! Divide the dough into smaller portions and bake them separately on a sheet pan for mini focaccia rounds.