Name: Homemade Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons salt; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/3 cups warm water (about 110°F); 1/4 cup extra virgin olive oil; 2 teaspoons coarse sea salt; 1 tablespoon fresh rosemary leaves (optional)

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If you’ve ever dreamed of filling your kitchen with the mouthwatering aroma of freshly baked bread, you’re going to fall in love with Homemade Focaccia Bread. This Italian classic features a delicate, airy crumb, an irresistibly crisp crust, and the magic of fragrant olive oil and flecks of sea salt. It’s both rustic and luxurious, and it truly transforms the simplest ingredients into a show-stopping centerpiece for any meal. Whether you’re a first-time baker or a seasoned bread enthusiast, this Homemade Focaccia Bread will make you feel like an Italian nonna in your own home!

Homemade Focaccia Bread Recipe - Recipe Image

Ingredients You’ll Need

Homemade Focaccia Bread thrives on simplicity, relying on just a handful of pantry staples to achieve its pillowy texture and olive oil-kissed crust. Each ingredient earns its place—no sacrifices, just pure flavor and texture in every golden bite.

All-purpose flour: Gives focaccia its tender yet chewy structure, perfect for soaking up olive oil.
Sugar: A touch of sweetness helps activate the yeast and enhances browning.
Salt: Essential for flavor, and balances the richness of the olive oil.
Active dry yeast: Brings the dough to life with its airy rise and soft crumb.
Warm water (about 110°F): The ideal temperature for jumpstarting the yeast; too hot can kill it, too cold slows things down.
Extra virgin olive oil (plus more for greasing and drizzling): The star ingredient—fruity, peppery, and deeply flavorful.
Coarse sea salt (for topping): Those finishing flakes provide bursts of savory crunch in every bite.
Fresh rosemary leaves (optional): Herbaceous notes that transport you straight to the Italian countryside.

How to Make Homemade Focaccia Bread

Step 1: Activate the Yeast

Start your focaccia journey by combining the warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and let it stand for 5 to 10 minutes—if you see a foamy bloom start to form on top, you know your yeast is alive and ready to work its magic.

Step 2: Mix and Knead the Dough

Add flour and salt to the activated yeast mixture and stir until you have a sticky shaggy dough. Pour in 1/4 cup of olive oil and turn the dough onto a floured surface. Knead with your hands for 5 to 7 minutes until it’s smooth, elastic, and bouncing back slightly to the touch.

Step 3: First Rise

Place your dough in a lightly oiled bowl, turning once to coat it in oil. Cover with a damp kitchen towel and set it somewhere warm and cozy. Let it rise for about an hour, until it has doubled in size and looks beautifully puffy.

Step 4: Pan and Shape the Dough

Generously grease a 9×13-inch baking pan with olive oil. Transfer the risen dough to the pan and begin stretching and pressing it gently toward the edges. This is where the focaccia’s signature look comes from—use your fingertips to create deep dimples all across the surface.

Step 5: Second Rise

With the dough now fully dimpled, cover the pan again with a towel and let it rise a second time for 20 to 30 minutes. This quick rest gives the bread extra lift and makes it even lighter inside.

Step 6: Top and Bake

While the dough enjoys its last rise, preheat your oven to a toasty 425°F (220°C). Drizzle the surface of the dough generously with more olive oil, then sprinkle with coarse sea salt and fresh rosemary leaves if you like. Slide the pan into the oven and bake for 20 to 25 minutes until your focaccia is golden and crisp-edged.

Step 7: Cool and Serve

Take the focaccia out and let it cool slightly in the pan, just until it’s easy to handle. Transfer to a cutting board, slice into generous rectangles or squares, and let the accolades begin!

How to Serve Homemade Focaccia Bread

Garnishes

For a finishing touch, try a sprinkle of flaky sea salt, a scattering of extra fresh rosemary, or even a drizzle of peppery olive oil just before serving. This not only amplifies the flavor but makes your Homemade Focaccia Bread look utterly irresistible.

Side Dishes

This versatile bread loves good company! Pair your focaccia with a simple tomato soup, a vibrant antipasto platter, or an Italian-style salad—anything with fresh veggies, cheeses, or a bit of cured meat will be right at home.

Creative Ways to Present

Cut your Homemade Focaccia Bread into slender sticks for dipping, use it as the base for gourmet sandwiches, or cube it for tossing atop salads as the world’s best croutons. It also makes a fabulous canvas for toppings like burrata, roasted peppers, or thin slices of prosciutto.

Make Ahead and Storage

Storing Leftovers

If you have any Homemade Focaccia Bread left (it’s a big “if”), wrap it tightly in foil or plastic. Store at room temperature for up to two days to keep it soft and irresistible.

Freezing

Focaccia freezes beautifully! Slice the cooled bread, wrap the pieces in plastic and then foil, and pop them in a freezer bag. Homemade Focaccia Bread will stay fresh for up to two months. When you’re ready, just thaw at room temperature or warm gently in the oven.

Reheating

To restore that just-baked magic, reheat your focaccia at 350°F wrapped loosely in foil for about 10 minutes. If you love a crispier crust, uncover for the last few minutes. A quick brush of olive oil before reheating can give it that fresh-from-the-oven shine.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast can step in seamlessly for active dry in this recipe for Homemade Focaccia Bread. Just mix it directly with the flour—no need to dissolve in water first—and continue with the recipe.

What’s the best flour to use?

All-purpose flour yields the classic texture most people expect from Homemade Focaccia Bread: light, airy, and just a touch chewy. For an artisan twist, you can mix in some bread flour for a heartier crumb.

How do I get the signature dimples?

The dimpled surface comes from pressing your fingers deep into the dough before the second rise. This not only creates beautiful nooks for olive oil and toppings but also helps keep the bread from puffing up too much in the oven.

Can I make focaccia ahead for a party?

Yes, Homemade Focaccia Bread is a dream make-ahead appetizer! Bake it earlier in the day, let it cool, and then simply warm it in the oven before serving. It stays soft and delicious for hours.

Can I customize the toppings?

Definitely. Homemade Focaccia Bread is a perfect blank canvas! Try mixing in olives, roasted garlic, sun-dried tomatoes, or your favorite dried herbs to make it your own.

Final Thoughts

I hope you’re as excited as I am to pull a golden pan of Homemade Focaccia Bread from your oven. It’s approachable, endlessly customizable, and so satisfying to share. Go ahead—make it once, and you’ll have a new bakery-worthy tradition right at home.

Homemade Focaccia Bread Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Homemade Focaccia Bread with this easy recipe. This classic Italian bread is soft, fluffy, and topped with olive oil, sea salt, and fresh rosemary for a flavorful finish.

Ingredients

Scale

Main Dough:

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/3 cups warm water (about 110°F)
1/4 cup extra virgin olive oil

Topping:

2 teaspoons coarse sea salt
1 tablespoon fresh rosemary leaves (optional)

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Instructions

Prepare the Dough: Combine warm water, sugar, and yeast in a bowl. Let sit until foamy. Mix in flour and salt to form a sticky dough. Add olive oil and knead until smooth.
Rise the Dough: Let the dough rise in an oiled bowl until doubled in size.
Shape and Bake: Transfer dough to a pan, let it rise, then dimple the surface. Drizzle with olive oil, sprinkle with sea salt and rosemary. Bake until golden brown.