Why You’ll Love Easy Focaccia Bread Recipe

It uses simple, easy-to-find ingredients like flour, water, olive oil, salt, and yeast.
The dough is forgiving and works for beginners or experienced bakers alike.
The result is a focaccia with a crunchy, golden crust and a tender, pillowy inside.
You can enjoy it plain or customize it with herbs, toppings, or fillings.
It’s versatile — perfect as a side, for sandwiches, or alongside soups and salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups (approx. 500 g) bread flour or all-purpose flour
2 ¼ teaspoons (about 7 g) active dry yeast or instant yeast
2 teaspoons (about 10 g) salt
1 ¾ cups (approx. 415 ml) warm water
¼ cup (about 60 ml) extra‑virgin olive oil, plus extra for drizzling
2 tablespoons fresh rosemary leaves (or other herbs of your choice)
Coarse sea salt for sprinkling

Directions

In a large bowl, combine the flour, salt, and yeast. Add the warm water and the olive oil. Mix until a rough dough forms. Knead for about 10 minutes until the dough becomes smooth and elastic.
Place the dough in an oiled bowl, cover it, and let it rise in a warm, draft‑free spot for 1 to 2 hours, or until doubled in size.
Grease a baking sheet or pan with olive oil. Stretch or press the dough into the pan to fit, gently flattening it out.
Use your fingertips to create the characteristic dimples all over the surface of the dough — these help hold the oil and give the focaccia its signature texture.
Cover the dough and let it rise again for about 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
Once risen, drizzle additional olive oil over the surface, sprinkle with coarse sea salt and rosemary (or other toppings of choice).
Bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.
Remove from the oven and let cool slightly before slicing and serving.

Servings and timing

Servings: about 8 servings
Total time: approximately 2 hours 55 minutes (includes rising time)
Hands‑on time: about 20–30 minutes

Variations

Top with olives, sun‑dried tomatoes, caramelized onions, or roasted garlic for a savory twist.
For a richer version, after baking, drizzle extra‑virgin olive oil and herbs before serving.
Use different herbs such as thyme or sage instead of (or in addition to) rosemary.
Make a stuffed focaccia by layering ingredients like mozzarella and prosciutto before baking.
For a sweeter variation, try toppings like grapes, a light drizzle of honey, and a sprinkle of fresh thyme.

Storage/Reheating

Focaccia is best enjoyed fresh out of the oven, when warm and crispy.
You can store leftovers at room temperature in an airtight container for up to 2 days.
To reheat, place in a preheated oven at about 375°F (190°C) for 5–10 minutes to restore the crisp crust and warmth.

FAQs

What if I don’t have a stand mixer — can I still make this focaccia?

Yes. You can knead the dough by hand on a lightly floured surface. The recipe doesn’t require special equipment.

Can I make the dough ahead of time and bake later?

Yes. You can prepare the dough in advance. For example, you can refrigerate it overnight, then bring it to room temperature before shaping and baking.

What if my focaccia doesn’t rise properly — what went wrong?

Possible reasons include using old or inactive yeast, water that’s too hot (which can kill the yeast), or insufficient rising time. Also, avoid over-handling the dough before the final rise — this can knock out the air bubbles needed for a light texture.

Can I use all-purpose flour instead of bread flour?

Yes. All-purpose flour works fine. The bread will still turn out tasty — the crumb may be slightly less chewy than if you used bread flour.

Do I have to use fresh rosemary for topping?

No. Fresh rosemary gives a nice flavor, but you can use other herbs or even dried herbs if that’s what you have.

Can I change the toppings?

Absolutely. Feel free to experiment — toppings like olives, sun-dried tomatoes, caramelized onions, roasted garlic, or even cheeses can all be great.

Is focaccia thick enough to use for sandwiches?

Yes. When not stretched too thin, the focaccia will be thick and sturdy enough to slice and use as sandwich bread.

Can I freeze leftover focaccia?

Yes. Once cooled, wrap it tightly and freeze. When you’re ready to eat it, warm it up in the oven for best results.

My focaccia is dense with no airy holes — what should I do next time?

Ensure the dough rises sufficiently before baking. Also, be gentle when shaping and avoid knocking out the air. Keeping the dough slightly sticky and not over‑handling helps create those signature airy holes.

Can I use dried herbs instead of fresh ones?

Yes. Dried herbs work too, though fresh herbs usually give a brighter, more aromatic flavor.

Conclusion

This focaccia recipe offers an easy entry into homemade bread baking. With simple ingredients and straightforward steps, you’ll end up with a golden, crispy yet soft bread that’s versatile and delicious. Whether enjoyed plain, topped with herbs, or used in sandwiches, this focaccia is sure to win a place in your regular baking rotation.