If you’ve ever dreamed of biting into warm, airy bread with a golden crust and a delightful herbaceous aroma, this Focaccia Bread Recipe is exactly what you need to try next. It’s that perfect balance of soft, pillowy inside and crisp, olive oil–kissed exterior, infused with garlic and fresh rosemary, making it a standout addition to any meal or a snack all on its own. From the first step of proofing the yeast to the satisfying final dimpled surface, this recipe guides you through making truly irresistible focaccia at home, whether you’re a seasoned baker or a passionate beginner.
Ingredients You’ll Need
These ingredients are simple and pantry-friendly, yet each plays a crucial role in creating the perfect focaccia. From the honey that gives just a touch of sweetness to the fresh rosemary elevating every bite, every element contributes to the magic of this Focaccia Bread Recipe.
- 1 1/2 cups warm water (105-115 F): The right temperature activates the yeast perfectly without killing it.
- 1 tsp honey: Adds subtle sweetness that helps the yeast bloom beautifully.
- 7 g instant yeast (1 packet or 2 1/4 tsp): Rapid rise yeast makes the process quicker and easier.
- 3 3/4 cups all-purpose flour: Gives structure and the pleasant chew you want in focaccia.
- 1 1/2 tsp salt: Balances flavor and strengthens the dough’s gluten network.
- 1 Tbsp extra virgin olive oil (for the dough): Enriches the dough and keeps it tender.
- 1/4 cup extra virgin olive oil (for the pan): Creates a golden, crispy crust as the bread bakes.
- 2 Tbsp extra virgin olive oil (for topping): Combines with garlic and rosemary for that irresistible finishing touch.
- 2 Tbsp water (for topping): Helps spread and infuse the topping ingredients evenly.
- 2 cloves garlic, minced: Provides a fragrant and savory punch to the topping.
- 1/2 tsp salt (for topping): Enhances the garlic and herb flavors flawlessly.
- 1 1/2 tsp fresh rosemary (finely chopped): Adds a beautiful earthy aroma and taste straight from the garden.
- 1 tsp kosher or flaky salt (to sprinkle the top): The final touch delivering crunchy bursts of flavor in every bite.
How to Make Focaccia Bread Recipe
Step 1: Proof the Yeast
Start by pouring warm water into a measuring cup and stirring in the honey. Add your yeast and let it proof for 7 to 10 minutes until the surface is beautifully foamy. This step wakes up the yeast and ensures your dough will rise perfectly fluffy and light.
Step 2: Make the Dough
In a large bowl, whisk together the flour and salt, then pour in the yeast mixture. Stir until no dry flour clings and a sticky dough forms. Add olive oil and gently work it in with your hands until fully absorbed. Cover the bowl and rest for 30 minutes at room temperature — you’ll start to see that wonderful puffiness signaling gluten development.
Step 3: Prepare the Topping
While the dough rests, mix olive oil, water, minced garlic, fresh rosemary, and salt in a small bowl. Whisk vigorously to blend these flavors into a vibrant herb-infused topping. This mixture will soak into the dims of the bread and bring that iconic focaccia taste alive.
Step 4: Develop Gluten with Stretch and Fold
After resting, use the stretch and fold technique to strengthen the dough’s gluten strands, crucial for that airy texture. Wet your hands and gently stretch one corner of dough before folding it over the center; repeat four times in total, rotating with each fold. Rest the dough covered for 30 minutes, then repeat three more times, resting accordingly. This slow gluten development makes all the difference for your Focaccia Bread Recipe.
Step 5: Mold Dough to the Pan
Coat a 9×13 non-stick pan generously with olive oil. Transfer the dough and turn it around to coat every edge in oil, then stretch it gently to fill the pan. Don’t worry if it resists — just cover and let it relax for 15 minutes before trying again. After it’s evenly stretched, cover and proof for 45–60 minutes until the dough has puffed nicely.
Step 6: Create Those Signature Dimples
Dip your fingertips in cold water and press lightly but firmly into the dough’s surface, creating dozens of indentations without tearing the dough. Think of it like playing piano keys quickly! Check for any trapped large air bubbles and gently release them by lifting dough edges. These dimples are more than decorative, they help the topping settle in beautiful pockets across the bread.
Step 7: Add Toppings and Bake
Give your topping mixture a quick whisk to recombine any separated ingredients, then drizzle it evenly over your dimpled dough. Sprinkle the surface with kosher or flaky salt for that perfect crunch. Bake in a preheated 450˚F oven for 22 to 25 minutes until golden brown and crisp around the edges. Once out of the oven, transfer to a wire rack to cool, preventing a soggy bottom, and let it rest 10 minutes before slicing. The golden slices or sandwich-worthy pieces will have everyone asking for more.
How to Serve Focaccia Bread Recipe
Garnishes
A sprinkle of flaky sea salt on top just before serving can enhance the flavor burst in every bite. Fresh herbs like extra rosemary or a drizzle of quality extra virgin olive oil can add even more fragrance and moisture, perfect for elevating your focaccia experience.
Side Dishes
This focaccia pairs beautifully with almost anything! Think fresh salads, hearty soups, or slow-cooked stews. It’s perfect for soaking up savory sauces or just enjoying dipped in olive oil and balsamic vinegar for a simple, rustic treat.
Creative Ways to Present
Try slicing focaccia lengthwise to make gourmet sandwiches bursting with your favorite fillings like roasted vegetables, mozzarella, or prosciutto. Alternatively, cut into rustic squares for casual sharing at gatherings — its golden charm and herb aroma always steal the show at the table.
Make Ahead and Storage
Storing Leftovers
Focaccia keeps wonderfully the next day and even beyond if properly stored. Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature to preserve its moist, tender crumb and crispy crust for up to 2 days.
Freezing
If you want to stash focaccia for longer, wrap it firmly in plastic wrap and then aluminum foil before freezing. It will keep well for up to 3 months without losing that fresh-baked goodness. Thaw overnight at room temperature when you’re ready to enjoy.
Reheating
To bring focaccia back to life, reheat in a preheated oven at 350˚F for about 10 minutes or until warmed through and crisp again. Avoid microwaving as it tends to make bread soggy, and you definitely want that delightful crunch back.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! If you only have active dry yeast, just proof it in warm water with the honey for about 10-15 minutes until foamy before mixing with flour. This longer activation ensures it will work just as effectively for your Focaccia Bread Recipe.
What if I don’t have fresh rosemary?
Dried rosemary can be used as a substitute, but use less since it’s more concentrated—about 1 teaspoon. Fresh herbs, however, provide a brighter, more aromatic flavor that really shines in this recipe.
Can I add other toppings?
Absolutely! Classic focaccia toppings like cherry tomatoes, olives, caramelized onions, or sea salt flakes all work beautifully and add exciting twists. Just be sure to drizzle with olive oil and season with salt before baking to keep that perfect crust.
Is it possible to make this dough in a stand mixer?
Definitely. Use your mixer’s dough hook attachment to combine and knead the dough. Mix on low speed until the dough pulls away from the bowl sides but remains sticky, then follow the rest of the recipe for proofing and folding.
Why does the dough need to rest multiple times?
The resting and stretch-and-fold technique helps develop the gluten gently, creating a dough with amazing texture, airiness, and strength without heavy kneading. This method is key to the characteristic light crumb and crispy exterior of focaccia.
Final Thoughts
Making this Focaccia Bread Recipe at home is incredibly rewarding and surprisingly easy once you get the hang of the steps. The combination of fragrant rosemary, garlic, and that golden, crispy crust is pure comfort and delight. Whip it up for family dinners, casual gatherings, or just because you deserve a beautiful loaf of fresh bread. Trust me, once you taste homemade focaccia, it’ll be your new favorite go-to recipe!
Print
Focaccia Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic focaccia bread recipe delivers a golden, crispy crust and a soft, fluffy interior, enhanced with garlic, rosemary, and sea salt toppings. Perfect for sandwiches or as a standalone appetizer, this rustic Italian bread is made with simple ingredients and requires minimal hands-on time with generous resting and proofing periods for the best texture.
Ingredients
Dough Ingredients
- 1 1/2 cups warm water (105-115°F)
- 1 tsp honey
- 7 g instant yeast (1 packet or 2 1/4 tsp)
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil (for the dough)
Pan and Topping Ingredients
- 1/4 cup extra virgin olive oil (for the pan)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp fresh rosemary, finely chopped (from 2 sprigs)
- 1 tsp kosher salt or flaky sea salt (for sprinkling on top)
Instructions
- Proof the yeast: Pour the warm water into a measuring cup, stir in the honey, then add the yeast. Let it sit for 7-10 minutes until the surface is foamy, indicating the yeast is active.
- Make the dough: In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a sticky dough forms without dry flour. Add 1 Tbsp olive oil and knead it into the dough with your hands until fully absorbed. Cover with plastic wrap and let rest at room temperature for 30 minutes until visibly puffed.
- Prepare the topping: In a small bowl, whisk together 2 Tbsp olive oil, 2 Tbsp water, minced garlic, chopped rosemary, and 1/2 tsp salt until well combined. Set aside.
- Develop gluten with stretch and folds: After resting, wet your hands and perform four stretch and folds by gently pulling up a corner of the dough and folding it over itself, rotating the bowl for each repeat. Cover and rest 30 minutes. Repeat this stretch and fold plus 30-minute rest cycle three more times (total 4 times), then transfer the dough to a lightly oiled pan right after the last fold.
- Mold the dough in the pan: Oil a 9×13-inch non-stick baking pan with 1/4 cup olive oil. Place the dough in the pan and turn it to coat in oil. Gently stretch the dough to fill the pan edges. If resistant, cover and rest 15 minutes before continuing. Cover and proof for 45-60 minutes until puffy and risen.
- Create dimples: Dip your hands in cold water and use your fingertips to poke deep dimples quickly across the dough surface, like pressing piano keys. If large air bubbles appear underneath, gently lift the dough edges to release trapped air.
- Add toppings and bake: Re-whisk the topping if it separated, then evenly drizzle it over the dough. Sprinkle kosher or flaky salt on top. Bake at 450°F for 22-25 minutes until golden brown, preferably 25 minutes for a crisp crust. Immediately transfer the focaccia to a wire rack to cool to prevent the bottom from steaming and getting soggy. Let rest 10 minutes before slicing into squares or lengthwise for sandwiches.
Notes
- Use warm water between 105-115°F to activate the yeast without killing it.
- Stretch and fold method helps develop gluten, resulting in an airy texture.
- Allow resting periods for the dough to rise and develop flavor.
- Drizzling oil both in the pan and on top creates a crispy crust and rich flavor.
- Proofing the dough twice enhances the dough’s lightness and crumb.
- Use a non-stick baking pan or well-oiled pan to prevent sticking.
- Allow focaccia to cool slightly on a wire rack for best texture before serving.
