If you’re craving a golden, fluffy, and irresistibly flavorful bread, this Homemade Focaccia Bread Recipe is exactly what you need in your kitchen repertoire. With its crisp crust, tender crumb, and that signature olive oil richness, focaccia elevates any meal or snack with an inviting aroma and satisfying texture. Whether you’re a bread beginner or a seasoned baker, this recipe breaks down the process into simple steps that guarantee delicious results every time.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial, each playing a key role in creating the perfect focaccia. From the yeast that brings life to the dough to the olive oil that offers both moisture and that authentic Mediterranean flavor, every item contributes to your success.
- 2 1/4 tsp active dry yeast (1 packet): This is the magic that makes your dough rise beautifully, creating that airy texture.
- 1 1/2 cups warm water (110°F/45°C): Warm but not hot water activates the yeast gently without killing it.
- 1 tbsp sugar: A touch of sweetness to encourage yeast activity and add balance to the bread’s flavor.
- 3 1/2 cups all-purpose flour: The flour forms the structure of your focaccia, creating chewiness and volume.
- 2 tsp salt: Enhances flavor and helps control the yeast’s fermentation.
- 1/4 cup olive oil (plus extra for drizzling): Olive oil is crucial for moistness, flavor, and that beautiful golden crust.
- 1 tbsp fresh rosemary (optional): Adds a fragrant, woodsy note classic to focaccia.
- 1 tsp garlic powder (optional): Brings a gentle savory kick, complementing the rosemary perfectly.
- Coarse sea salt (optional, for topping): Sprinkled on top, this gives delightful bursts of salty crunch with every bite.
How to Make Homemade Focaccia Bread Recipe
Step 1: Activate the Yeast
Start by combining the warm water, sugar, and yeast in a large bowl. Let it sit for about 5 to 10 minutes until the mixture becomes foamy. This step is essential because it confirms your yeast is alive and kickstarting that rising action needed for soft, airy focaccia.
Step 2: Mix the Dough
Once the yeast is foamy, stir in the olive oil, salt, garlic powder (if using), and the flour. Mix together until all the ingredients form a rough but cohesive dough. Use your hands or a stand mixer with a dough hook, whichever feels more comfortable—both work beautifully here.
Step 3: Knead for Perfect Texture
Turn your dough onto a floured surface and knead for about 8 to 10 minutes. This process develops the gluten, which is responsible for the chewiness that makes focaccia so enjoyable. The dough should feel smooth and elastic when ready.
Step 4: First Rise
Place your dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 1/2 hours until it doubles in size. This rise is critical for that lovely light crumb inside.
Step 5: Shape and Second Rise
Transfer the dough to a well-oiled baking sheet or pan. Gently stretch it out to fit, and use your fingertips to dimple the surface—those signature indentations help trap flavor and olive oil. Drizzle extra olive oil on top, sprinkle fresh rosemary and coarse sea salt, then cover and let it rest another 30 minutes. This final proofing step boosts fluffiness and intensifies flavor.
Step 6: Bake Your Focaccia
Preheat your oven to 425°F (220°C). Bake the focaccia for around 20 to 25 minutes or until it’s golden brown and smells heavenly. Watching the crust turn crispy and caramelized is one of the most satisfying moments in this process.
How to Serve Homemade Focaccia Bread Recipe
Garnishes
Sprinkle a little extra fresh rosemary or even some chopped olives on top right before serving to add a fragrant punch. A drizzle of good quality extra virgin olive oil over warm focaccia just before slicing is absolutely divine and enhances that luscious mouthfeel.
Side Dishes
This bread pairs wonderfully with soups, salads, and roasted vegetables. Imagine dipping these olive-scented focaccia pieces into tomato basil soup or alongside a fresh Greek salad to turn a simple meal into a Mediterranean feast.
Creative Ways to Present
Slice your focaccia into squares or strips and serve on a wooden board next to bowls of infused olive oils, balsamic vinegar, or creamy herb dips. This makes an inviting centerpiece for gatherings and encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
If you have any remaining focaccia, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It’s best enjoyed within 2 days to maintain freshness and softness.
Freezing
You can freeze focaccia for up to 2 months. Just wrap it securely in plastic wrap and then foil to prevent freezer burn. Thaw at room temperature before reheating for best texture.
Reheating
To revive that fresh-baked feeling, warm your focaccia in the oven at 350°F (175°C) for about 10 minutes. This method helps restore crisp edges while keeping the interior soft and fluffy.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! When using instant yeast, you can mix it directly with the flour without proofing first, but the rising times might be slightly faster. Just keep an eye on the dough during proofing.
What if I don’t have fresh rosemary?
No worries! Dried rosemary works in a pinch. Use about a teaspoon, but be cautious as dried herbs can be more potent. You can also experiment with other herbs like thyme or oregano for different flavors.
Why is olive oil used so generously?
Olive oil not only adds flavor but also keeps the focaccia moist and helps develop its signature golden crust. Don’t be shy with the oil—it’s what makes focaccia stand out from other breads.
Can I add toppings like cheese or sun-dried tomatoes?
Yes! Focaccia is incredibly versatile. Add toppings such as shredded mozzarella, cherry tomatoes, caramelized onions, or olives before baking for a tasty twist.
How long does the dough need to rise?
Typically, the first rise takes about 1 to 1 1/2 hours until doubled in size, and the second rise after shaping is around 30 minutes. Proper rising is key to getting that fluffy, tender result.
Final Thoughts
I can’t recommend this Homemade Focaccia Bread Recipe enough—it’s a joyful baking project that fills your kitchen with mouthwatering aromas and rewards you with soft, flavorful bread that’s perfect for any occasion. Once you try making it, you’ll see why this recipe quickly becomes a beloved favorite to share and savor over and over.
Print
Homemade Focaccia Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This homemade focaccia bread recipe yields a soft, aromatic, and perfectly golden Italian flatbread with a crispy crust. Infused with olive oil and fresh rosemary, it is ideal as a side dish, appetizer, or sandwich base. With a simple yeast dough and an easy topping of garlic and coarse sea salt, it offers authentic Mediterranean flavors and a satisfying texture.
Ingredients
For the Dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 1 tbsp sugar
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 1/4 cup olive oil
For the Topping
- Extra olive oil for drizzling
- 1 tbsp fresh rosemary (optional)
- 1 tsp garlic powder (optional)
- Coarse sea salt (optional, for topping)
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, warm water at about 110°F (45°C), and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and 1/4 cup olive oil. Mix with a wooden spoon or your hands until a rough dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
- First rise: Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
- Prepare the baking pan: Grease a 9×13-inch baking pan with olive oil. Punch down the risen dough and transfer it into the pan. Use your fingers to gently stretch and press the dough to fill the pan evenly and create dimples all over the surface.
- Second rise: Cover the dough again and let it rise for another 20-30 minutes until puffed up slightly.
- Add toppings: Drizzle more olive oil over the dough surface, sprinkle fresh rosemary, garlic powder, and coarse sea salt evenly.
- Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until it turns golden brown and sounds hollow when tapped.
- Cool and serve: Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool slightly before slicing and serving.
Notes
- For a chewier texture, you can substitute part of the all-purpose flour with bread flour.
- Experiment with toppings such as cherry tomatoes, olives, or caramelized onions for additional flavor.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Use room temperature olive oil to ensure even absorption into the dough.
