Golden homemade focaccia bread with rosemary dimples on a 9x13-inch pan, freshly baked and ready to serve

Focaccia is one of Italy’s most iconic flatbreads, celebrated for its airy, pillowy texture and golden, crisp crust. It’s perfect as an appetizer, a side for pasta or soups, or even as a sandwich base. With just a handful of pantry staples and a little olive oil, you can bake this flavorful bread at home, bringing authentic Italian flavors straight to your kitchen.

Whether you’re a beginner or an experienced baker, this easy focaccia recipe ensures consistently delicious results, with plenty of tips, variations, and serving ideas to make it your go-to homemade bread.

Why This Focaccia Recipe Works

Beginner-Friendly: Simple, forgiving method with minimal kneading.
Perfect Texture: Crispy edges and a soft, airy interior with well-formed pockets.
Authentic Flavor: High-quality olive oil and fresh rosemary create that classic Italian taste.
Hands-Off Rising: Dough rises with minimal attention, making it easy to plan ahead.
Customizable: Add your favorite toppings like cherry tomatoes, garlic, or cheeses.

Ingredients You’ll Need

Ingredient	Quantity	Notes
Bread flour or all-purpose flour	4 cups (500g)	Bread flour gives a chewier texture; AP flour gives a softer crumb.
Active dry or instant yeast	2 ¼ tsp (7g)	Ensures proper rise and airy texture.
Fine salt	2 tsp (10g)	Essential for flavor balance.
Warm water	1 ¾ cups (415ml)	Should be warm, not hot (100–110°F).
Extra virgin olive oil	¼ cup (60ml) + more for drizzling	Key for flavor and crisp crust.
Fresh rosemary	2 tbsp	Adds aromatic Italian flavor.
Coarse sea salt	To sprinkle	For finishing texture.

Tools & Equipment: Large mixing bowl, 9×13-inch baking pan, measuring cups, spatula or wooden spoon, plastic wrap or towel, optionally a stand mixer with dough hook.

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

How to Make Focaccia Bread ( Step-by-Step)

Step 1 — Mix the Dough

In a large bowl, stir together the flour, yeast, and salt.
Add the warm water and olive oil, mixing until a rough, sticky dough forms.
Visual cue: The dough should look shaggy but evenly moistened.

Step 2 — Knead the Dough

Transfer to a lightly floured surface and knead 8–10 minutes.
Visual cue: The dough is ready when smooth, stretchy, and springs back slightly when pressed.

Step 3 — First Rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a towel.
Let it rise 1–2 hours.
Visual cue: Dough should double in size and look airy and rounded.

Step 4 — Shape the Dough

Oil a 9×13-inch baking pan generously. Transfer the dough gently into the pan.
Use your fingertips to stretch it toward the edges without flattening too aggressively.
Visual cue: Dough should feel soft and elastic.

Step 5 — Dimple the Surface

Lightly oil your fingertips and press dimples evenly across the dough.
Visual cue: Small, deep indentations should remain without tearing the dough.

Step 6 — Second Rise

Cover lightly and let rest 30–40 minutes.
Visual cue: Dough should look puffier and slightly risen.

Step 7 — Add Toppings

Drizzle olive oil over the surface and sprinkle with rosemary and coarse sea salt.
Visual cue: The surface should look glossy and evenly coated.

Step 8 — Bake

Bake until the top is golden brown with crisp edges and the underside is lightly browned when lifted. Baking time is typically about 20–25 minutes, depending on oven performance.

Step 9 — Cool and Serve

Transfer to a wire rack and cool 10 minutes to prevent a soggy bottom.
Slice and serve warm or at room temperature.

Slice of soft and airy focaccia bread served on a plate with olive oil for dipping, perfect Italian flatbread snack

How to Serve Focaccia

Focaccia is versatile and delicious:

Serve warm as a snack or appetizer.
Pair with soups, salads, or pasta dishes.
Slice for sandwiches or paninis.
Dip in olive oil, balsamic, or flavored spreads.

Storage, Reheating & Make-Ahead

Room Temperature:
Store in an airtight container up to 2 days, depending on humidity.

Refrigerator:
Optional—keeps up to 4 days, though texture softens.

Freezer:
Freeze fully cooled focaccia up to 3 months. Thaw at room temperature and reheat briefly.

Reheating:

Warm in a 375°F (190°C) oven for 5–10 minutes to restore crispness.

Make-Ahead:

For overnight rise, prepare dough through Step 2.
Refrigerate up to 2 days; bring to room temp for 1 hour before shaping.

Tips for the Best Focaccia

Use high-quality olive oil—it makes a flavor difference.
Warm water activates yeast; too hot can kill it.
Handle dough gently to keep air pockets intact.
Let dough fully double in size during first rise.
Bake until golden brown to avoid gummy texture.

Focaccia Topping Variations

Cherry tomatoes + basil
Garlic-infused olive oil + oregano
Caramelized onions
Parmesan or mozzarella cheese
Everything bagel seasoning

Pairing Ideas

Tomato soup or vegetable stew
Caprese or garden salad
Hummus, tapenade, or pesto
Roasted chicken or pasta bakes

Common Mistakes to Avoid

Water too hot: kills yeast
Too little oil: results in dry bread
Over-handling: deflates air pockets
Underbaking: top should be golden
Cooling in pan: use wire rack to keep bottom crisp

FAQ

Q: What flour works best?
Bread flour gives chewier texture; all-purpose flour is softer.

Q: Can I use a stand mixer?
Yes! It saves time and kneads efficiently.

Q: Why is my dough sticky?
A slightly sticky dough is normal. Add a tablespoon of flour at a time if too wet.

Q: How do I store leftovers?
Room temp airtight container for 2 days; freeze for longer storage.

Q: Why is my focaccia dense?
Under-rising or over-handling can deflate dough. Let it double fully.