This easy recipe for Focaccia Bread is so simple to make but the results are mouthwatering. It has a light texture with a nice crisp exterior and is packed with garden herbs. Use it to make pizza, sandwiches, or just serve as is!
Focaccia is a type of Italian bread that is made with olive oil, herbs, and salt. It has a light and fluffy texture and a crispy crust.
Focaccia originates from the city of Florence, Italy. In Italy, it is commonly eaten for breakfast along with a cappuccino. This bread has been around since ancient times and was traditionally made in an earthenware pot called a “hotel”.
Focaccia is a very simple bread to make from scratch right at home using this easy recipe. You’ll first cook the herbs and then mix the dough together. Once it rises properly, you’ll add it to a pan and poke holes in the top giving its classic ripple texture. Bake it until crispy and use it in your favorite dishes!
Ingredients You’ll Need
- Olive Oil – Adds a delicious savory flavor and helps to create a crispy crust.
- Garlic Cloves – Adds a savory flavor that is a classic in Italian cooking.
- Thyme & Rosemary – You’ll need fresh thyme and rosemary to create the perfect flavor. If you don’t have fresh herbs, feel free to use dried thyme and rosemary instead.
- Warm Water – This gives the bread dough a nice and soft texture and helps activate the yeast.
- All-Purpose Flour – This adds gluten to the recipe, which helps bind all of your ingredients together creating delicious focaccia bread!
- Active Dry Yeast – Helps the bread rise and gives it a light and fluffy texture.
- Salt – Helps bring out all of the flavors in the bread by enhancing and balancing them.
- Flaked Sea Salt – Used as a finishing salt, it adds a delicious salty flavor and beautiful presentation to your focaccia.
How To Make Homemade Focaccia Bread
- Cook the garlic, rosemary, and thyme: Heat the olive oil in a medium saucepan over low heat. Add the fresh garlic, rosemary, and thyme, and cook for 30 seconds. Stir vigorously to ensure the ingredients do not burn. Set aside to cool.
- Activate the yeast: Whisk the yeast, sugar, and water together in a large bowl. Let it sit for 10 minutes to get frothy. Once it’s activated, add 1/4 cup olive oil and cooked herbs and garlic. Stir to combine.
- Add the flour: Slowly add the flour until you cannot stir the mixture anymore as a ball of dough has formed.
- Knead and coat with olive oil: Remove the dough from the bowl and knead the dough for 5 minutes using additional flour on the countertop. Spray a bowl with cooking spray, then add the kneaded dough. Drizzle olive oil on top then toss to coat the rest in oil. Cover the bowl with a towel and it rise until it doubles in size. This should take one hour.
- Prepare for baking: Spray a baking pan with nonstick olive oil spray. Press the dough into the baking pan until it is about 1/2 inch thick. Let it rest in the pan for 30 minutes while the oven preheats to 400°F.
- Create divots: Right before baking, press your fingers into the dough to create little divots. This will add texture and crunch. Drizzle the remaining olive oil on top and sprinkle with flaky sea salt.
- Bake the focaccia: Bake for 20-25 minutes or until the edges become a light golden brown color. Once cooled, slice and serve with your favorite dishes.
- Make sure your yeast is activated before adding it, it should be frothy after sitting in warm water.
- You’ll also want to make sure your yeast is not expired as dead yeast will not activate.
- Don’t add too much flour while kneading the dough! You want soft and airy focaccia, not dense and heavy.
- Let the dough rise completely before baking. The focaccia should double in size after it rises for about an hour. Let it rise in a warm and dry place for best results.
- For a crispy crust, bake in the center of your oven. The back of the oven tends to be hotter so baking near the front will help create more crispness on top.
- You can refrigerate this focaccia bread if you would like to eat it cold instead of warm.
- Add sun-dried tomatoes for a sweet and savory flavor.
- Sprinkle Parmesan cheese on top before baking for a cheesy crust.
- Omit the herbs and garlic for plain focaccia bread.
- Add olives to the dough before baking.
- Bake the focaccia on a pizza stone for an even crispier crust.
- If your bread gets stale, use it to make delicious croutons!
What do you eat with focaccia bread?
How is focaccia different from bread?
Can I make this recipe without yeast?
Storing and Freezing
Storing: Once cooled, slice the focaccia and store it in an airtight container. It will stay fresh for up to four days. You can crisp it up in the oven if needed.
Freezing: Freezing the focaccia is a great way to have it on hand for later use. Simply wrap the bread tightly in plastic wrap then place it in a freezer-safe bag or container. It will keep well for up to three months. To thaw, let it sit on the countertop overnight or until it is completely defrosted before using.
- ½ cup olive oil
- 3 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 ¼ cup warm water
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast
- 1 teaspoon salt
- 3-3 ½ cup all-purpose flour
- 1 teaspoon flaky sea salt
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic, rosemary and thyme, and cook for 30 seconds stirring the entire time to prevent burning. Remove from heat, and allow the mixture to cool until it is lukewarm.
- In a large bowl, whisk together the water, sugar and yeast together, and let it activate until it’s very frothy, about 10 minutes.
- Pour in ¼ cup of the cooled olive oil and herb mixture and the salt. Stir to combine.
- Gradually stir in 1 cup of the flour at a time until you can no longer stir. Then sprinkle the remaining flour on a countertop, and knead the dough for 5 minutes.
- Scrape out any remaining flour from the bowl, and spray the bowl with non-stick cooking spray.
- Place the dough into the bowl, and drizzle the top with olive oil. Turn the double over a couple of times to coat.
- Cover the bowl with a towel, and let it rise until it has doubled in size, about 1 hour.
- Spray a 12x16-inch baking pan with rimmed edges with nonstick olive oil spray, and press the dough into the baking pan.
- Let it rest once again for 30 minutes, and preheat the oven to 400°F about 10 minutes before the dough has fully risen.
- Just before placing the dough in the oven, press your fingers into the dough all over making small divots. Drizzle on the remaining olive oil mixture then sprinkle the flaky sea salt on top.
- Bake for 20-25 minutes or until the edges start to turn a light, golden color. Slice and serve.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of focaccia. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 486Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 356mgCarbohydrates: 85gFiber: 3gSugar: 1gProtein: 12g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.