Few homemade breads deliver as much satisfaction as a beautifully baked focaccia bread recipe—a golden, airy, olive-oil-rich Italian flatbread that tastes heavenly on its own and pairs well with almost anything. With its signature dimpled surface, crisp edges, and pillowy interior, focaccia strikes that perfect balance between rustic simplicity and bakery-level flavor.
What makes focaccia so beloved is that it’s both impressive and surprisingly simple to prepare. With the right technique and plenty of good olive oil, you can create a bakery-style loaf that’s soft, aromatic, and full of flavor. Whether you’re serving it as an appetizer, sandwich base, or side with soups and pasta, this recipe brings dependable, delicious results every time.
Why This Focaccia Recipe Works
This recipe is designed to help home bakers—whether beginners or seasoned cooks—achieve perfect results through trusted techniques:
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High hydration creates a fluffy, open crumb
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Olive oil infuses flavor and enhances the crisp golden crust
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Slow rise deepens flavor and improves texture
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Dimpling the dough helps retain moisture and allows toppings to settle beautifully
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Baking in a hot oven develops a crisp exterior while keeping the interior pillowy
It’s reliable, rewarding, and endlessly customizable.
Equipment You’ll Need
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Large mixing bowl
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Wooden spoon or silicone spatula
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Measuring cups and spoons
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9×13 baking pan or large sheet pan
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Plastic wrap or kitchen towel
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Parchment paper (optional)
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Stand mixer (optional but helpful)
Ingredients List for Focaccia Bread Recipe
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4 cups all-purpose flour
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2 tsp salt
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2 tsp sugar or honey
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2¼ tsp active dry yeast (1 packet)
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1¾ cups warm water
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¼ cup extra-virgin olive oil (plus more for topping)
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Flaky sea salt for finishing
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Optional toppings: rosemary, cherry tomatoes, garlic, olives, caramelized onions
Timing & Servings
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Prep Time: 20 minutes
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Rise Time: 1½–2 hours
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Bake Time: 20–25 minutes
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Total Time: 2–2½ hours
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Servings: 10–12
How to Make Focaccia Bread
Step 1. Activate the Yeast
In a mixing bowl, combine warm water, sugar or honey, and yeast. Let it rest for 5–10 minutes until frothy, indicating the yeast is active.
Step 2. Make the Dough
Add flour, salt, and olive oil. Mix until a sticky dough forms. Focaccia dough should be wet—avoid adding extra flour. This hydration is key for a soft crumb.
Step 3. First Rise
Cover the bowl with plastic wrap or a towel and let the dough rise in a warm area for 1–1½ hours. It should double in size and become bubbly.
Step 4. Transfer to the Pan
Drizzle olive oil generously onto your baking pan. Transfer the dough, stretching it gently to cover the surface. Let it rest for another 20–30 minutes.
Step 5. Dimple the Dough
Coat your hands with oil and gently press your fingertips into the dough to create deep dimples. This iconic texture gives focaccia its look and prevents uneven rising.
Step 6. Add Toppings
Sprinkle flaky sea salt, herbs, or any toppings you like—fresh rosemary is a classic choice.
Step 7. Bake
Bake in a preheated 425°F (220°C) oven for 20–25 minutes, until golden brown with crisp edges.
Step 8. Cool Slightly Before Serving
Let the focaccia rest for at least 10 minutes. This helps distribute moisture evenly and makes slicing easier.
Flavor Variations
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Garlic & Rosemary: Classic and aromatic
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Tomato & Basil: Bright and summery
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Olive & Herb: Mediterranean-style
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Caramelized Onion: Sweet, rich flavor
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Cheesy Focaccia: Add parmesan or mozzarella for a savory touch
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Everything Bagel Seasoning: Fun and bold
Focaccia is endlessly flexible—make it your own.
Serving Suggestions
This bread pairs beautifully with:
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Olive oil + balsamic dip
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Soups like tomato basil or minestrone
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Pasta dishes
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Sandwich fillings
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Cheese and charcuterie boards
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Salads like caprese or arugula parmesan
It’s equally delicious warm, at room temperature, or toasted the next day.
Tips for Success
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Use good quality olive oil—the flavor truly shines.
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Keep the dough sticky and hydrated—don’t over-flour.
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Let the dough rise fully for the fluffiest texture.
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Press deeply when dimpling to prevent large bubbles.
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Preheat your oven fully for that crisp golden crust.
Small steps make a big difference.
Nutritional Facts (Per Serving)
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Calories: ~210
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Carbohydrates: ~28g
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Protein: ~4g
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Fat: ~9g
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Fiber: ~1g
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Sugar: ~1g
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Sodium: ~320mg
For easy sides you’ll want to make again, try Maple Pecan Sweet Potato Casserole, Healthy Baked Mac and Cheese, or Maple Roasted Brussels Sprouts with Bacon.
Focaccia Bread Recipe
Ingredients
Equipment
Method
- In a mixing bowl, combine warm water, sugar or honey, and yeast. Let it rest for 5–10 minutes until frothy, indicating the yeast is active.
- Add flour, salt, and olive oil. Mix until a sticky dough forms. Focaccia dough should be wet—avoid adding extra flour. This hydration is key for a soft crumb.
- Cover the bowl with plastic wrap or a towel and let the dough rise in a warm area for 1–1½ hours. It should double in size and become bubbly.
- Drizzle olive oil generously onto your baking pan. Transfer the dough, stretching it gently to cover the surface. Let it rest for another 20–30 minutes.
- Coat your hands with oil and gently press your fingertips into the dough to create deep dimples. This iconic texture gives focaccia its look and prevents uneven rising.
- Sprinkle flaky sea salt, herbs, or any toppings you like—fresh rosemary is a classic choice.
- Bake in a preheated 425°F (220°C) oven for 20–25 minutes, until golden brown with crisp edges.
- Let the focaccia rest for at least 10 minutes. This helps distribute moisture evenly and makes slicing easier.
Conclusion
Focaccia bread recipe captures everything we love about homemade baking—warmth, simplicity, texture, and richness. With its airy center, crispy exterior, and generous olive-oil aroma, it’s a bread that feels comforting yet special. Whether you enjoy it plain, loaded with herbs, or topped with seasonal produce, this focaccia recipe gives you a dependable foundation for delicious baking at home.
Once you’ve mastered the process, you’ll find yourself returning to it again and again.
Recipe FAQs
1. Can I make focaccia dough ahead of time?
Yes! Refrigerate the dough overnight for even better flavor. Let it come to room temperature before baking.
2. Can I use bread flour instead of all-purpose flour?
Yes—bread flour creates a chewier, slightly more structured focaccia.
3. How long does focaccia stay fresh?
It stays fresh for 2–3 days at room temperature when wrapped well.
4. Can I freeze focaccia?
Yes, freeze slices for up to 3 months. Reheat in the oven for best texture.
5. Why is my focaccia dense?
This happens if the dough didn’t rise enough or if too much flour was added.
6. Can I add cheese before baking?
Absolutely—parmesan and mozzarella bake beautifully onto focaccia.