Focaccia is more than just bread—it’s an iconic Italian flatbread with a golden crust, pillowy texture, and irresistible flavor that’s stood the test of time. And now, it’s your turn to bring this bakery-worthy favorite into your own kitchen.
Whether you’re new to bread-making or a seasoned home baker, this guide will help you create focaccia that’s worthy of nonna’s approval!
🥖 What You Need for Perfect Focaccia
Creating amazing focaccia starts with simple, high-quality ingredients:
- Flour: Bread flour or all-purpose flour both work great.
- Olive Oil: Use a good extra-virgin olive oil for the best flavor and texture.
- Yeast: Active dry or instant yeast will do the trick.
- Salt: Coarse sea salt adds flavor and crunch.
- Water: Lukewarm water helps activate the yeast and form a soft dough.
- Herbs and Toppings: Classic rosemary is a favorite, but the possibilities are endless!
💡 Tips for Focaccia Success
- Be generous with the olive oil. It gives focaccia its signature flavor and crispy edges.
- Dimple gently. Use your fingertips to make indentations without deflating the dough.
- Let it rise in a warm, draft-free spot. Patience is key to that fluffy texture.
- Get creative! Try different herbs, cheeses, and toppings to make it your own.
🌿 Focaccia Topping Ideas to Try
While rosemary and sea salt are classics, you can easily mix it up with flavorful variations:
- Mediterranean Twist: Olives, sun-dried tomatoes, and crumbled feta
- Sweet & Savory: Red grapes, honey drizzle, and fresh thyme
- Stuffed Focaccia: Layer in prosciutto and mozzarella before baking
🍽 How to Serve and Store Focaccia
Focaccia is best enjoyed warm, fresh from the oven, but you can still savor it later!
- Serving ideas: Pair it with soups, salads, or use it as sandwich bread.
- Storing: Keep at room temperature in an airtight container for up to 2 days.
- To reheat: Warm in a 375°F (190°C) oven for 5–10 minutes to revive the crisp edges.
🍞 Easy Homemade Focaccia Bread Recipe
This simple focaccia recipe is soft, flavorful, and surprisingly easy to make—even if you’re new to baking!
Ingredients:
- 4 cups (500g) bread flour or all-purpose flour
- 2 ¼ tsp (7g) active dry or instant yeast
- 2 tsp (10g) salt
- 1 ¾ cups (415ml) warm water
- ¼ cup (60ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh rosemary leaves
- Coarse sea salt, for topping
Instructions:
- Make the Dough:
In a large mixing bowl, stir together the flour, yeast, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then knead by hand (or mixer) for about 10 minutes, until smooth and elastic. - First Rise:
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1–2 hours). - Shape and Dimple:
Oil a baking sheet generously. Stretch the dough into the pan without deflating it too much. Use your fingertips to press dimples all over the surface. - Second Rise:
Cover the dough again and let it rest for another 30 minutes. - Top and Bake:
Preheat your oven to 425°F (220°C). Drizzle more olive oil over the dough, then top with rosemary and sea salt. Bake for 20–25 minutes or until golden brown and crisp on the edges.
🧠 Focaccia FAQ
Can I make focaccia without a stand mixer?
Yes! Kneading by hand works just as well—just give it about 10–15 minutes on a floured surface.
Can I prep the dough ahead of time?
Absolutely. Let it rise overnight in the fridge, then bring to room temperature before baking.
Why didn’t my focaccia rise properly?
Check your yeast—if it’s expired or the water was too hot, it can prevent rising. Always use warm (not hot) water and fresh yeast.