Focaccia Bread is a favorite for us, warm from the oven dipped in olive oil!
This homemade bread is easy to make and soft and fluffy inside with just the right amount of chew.
What is Focaccia Bread?
Every cuisine has its own style of bread and this is an Italian favorite. Similar to the chewy texture of a deep-dish pizza crust, focaccia can be enjoyed and seasoned any way you’d like.
This recipe is seasoned with kosher salt and rosemary and perfect for dipping in olive oil and balsamic vinegar. Don’t stop there, use it for sandwiches, or even to sop up any sauce left in the bottom of a bowl of pappardelle.
Our Favorite Focaccia Bread
- This is a great recipe for new bread bakers because it is practically foolproof!
- No extended kneading, rising, or shaping required!
- One of the easiest yeast bread that can be baked in a couple of hours and enjoyed all week long!
- Slice into breadsticks or cube it for croutons for lower calories.
Focaccia Bread Ingredients
FLOUR: All-purpose flour produces light, fluffy dough with air pockets that absorb spreads, sauces, and oils.
YEAST: This recipe uses Instant Yeast so it can be mixed right into the flour. If you don’t do a lot of baking, be sure to check the date on your yeast packets as the bread will not rise properly with expired yeast.
MIX-INS AND TOPPINGS: Focaccia bread is sturdy enough for many types of mix-ins and toppings!
Mix in chopped olives, sundried tomatoes, minced garlic, or any herb combination! Top focaccia with parmesan cheese, fresh herbs like basil, oregano, or parsley. Or even Everything Bagel Seasoning!
How to Make Focaccia Bread
- Whisk flour, yeast, sugar, & salt together.
- Add warm water, 2 tablespoons olive oil, & whisk to proof the yeast.
- Cover & let dough rise in prepared pan.
- Poke holes all over the dough with a fork, toothpick, or finger.
- Drizzle olive oil over the top & sprinkle with rosemary, salt, or other desired toppings.
- Bake per recipe below.
How to Serve
Homemade focaccia up-levels every kind of pizza and sandwich! Use focaccia as a base for pizza and try this Homemade Pizza Sauce or this Homemade Garlic Aioli for sandwiches! Make Tzatziki to dip or enjoy focaccia with classic olive oil and balsamic vinegar.
Storing Leftovers
Focaccia tastes even better as it ages. Keep it in a zippered bag or an airtight container for up to a week. To freeze focaccia, wrap it tightly in plastic wrap and then wrap in foil and store in the freezer up to 1 month.
Best Baked Bread
- Homemade Pita Bread – soft & chewy
- Cheese Bread – quick bread
- Naan Bread – so easy to make
- Jalapeno Cheddar Bread – with a hint of heat
- Easy Beer Bread – only 5 simple ingredients
What’s your favorite way to serve Focaccia Bread? Leave us a comment below!
Homemade Focaccia Bread
Equipment
Ingredients
- 6 tablespoons olive oil divided
- 3 ⅓ cups all purpose flour
- 1 packet instant yeast 2 ¼ teaspoons
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- 1 ⅔ cups warm water 110-115°F
- kosher salt
- 1 tablespoon fresh rosemary optional
Instructions
- Grease a 9x13 baking sheet with butter. Add 2 tablespoons olive oil to the pan and spread in the bottom.
- Place flour, yeast, sugar, and salt in a bowl. Whisk until well combined.
- Add warm water and 2 tablespoons olive oil and mix well.
- Place the dough into the prepared pan and gently stretch to fill the pan. It's ok if it doesn't fill the corners, it will continue to spread as it rises. Lightly cover and let it rise 1-2 hours or until doubled in size.
- While the dough is rising, preheat the oven to 425°F.
- Once the dough has risen, poke the dough all over with your finger or the end of a wooden spoon. Drizzle with remaining olive oil and sprinkle with kosher salt (and rosemary if desired).
- Bake 20-25 minutes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Bread, Side Dish
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This bread was very good, and easy. I did add the rosemary to the dough with some pram cheese. I will defiantly make again.
Thank you
Easy and delicious! I followed the directions exactly and was rewarded with a wonderful loaf my family loved. I will be making this often! Thank you!
Excellent recipe. I add sauce and cheese on top of the dough to make pizza. It is the easiest and most delicious dinner. It takes so little effort and my family loves it!
I believe this is the same bread that Macaroni Grill Restaurant serves as a brown crusted round loaf that you pull apart to dip in a small plate of extra virgin olive oil with minced garlic, course ground black pepper, and grated Parmesan cheese (called Italian butter). I have not tried this recipe but will try it as soon as I settled into my new place to live. The crusty Focaccia bread and the Italian butter are wonderful as a snack or paired with an Italian main dish. I can hardly wait to get to try this recipe. Yum!
Making it for the second time easy and my wife and son loves it
So glad you’ve loved this as much as we do!
Hi Holly,
I think ALL your recipes are OUTSTANDING!!!!! I was wondering if this Focaccia recipe would be good to use as a pizza dough. I’m looking to make a nice crispy pizza crust and I’ve tried MANY pizza dough recipes. Thanks for any tips you can provide and thank you so much for ALL YOUR RECIPES!!!!
If you want a lighter, fluffier pizza dough then focaccia would be a great choice, Dorothy! So happy you are enjoying our recipes!
thanks for your input Holly and I’ll let you know how it comes out when I make it!
I have another few questions – can you make the DOUGH ahead of time and refrigerate it? How would you suggest it be sealed? How much in advance should you take it out of the fridge before preparing it to be put in the oven? Thanks in advance
We have not tried making the dough ahead for this focaccia bread Dottie, so can’t say for sure.
Awesome recipe.
Thanks, Ferryal!
Love it. I top some thick sauce I had all over before baking. When finish I sprinkle Basilbon top. Wish I could of posted a pucture.
I wish we could see it too! If you have Instagram, tag @spendpennies in your photo so we can check it out!
How far in advance can I make this? The day before ok? Thanks so much.
P.S. Love, Love your recipes!
This can definitely be made the day before. Cool completely and store tightly sealed. If can be wrapped in foil and reheated before serving.
Holly..love your recipes Have many of them with success one question for you all on your focaccia bread I made it and after I removed my saran wrap it deflate it any ideas maybe you should not cover it it still came out delicious but was curious about this process … and I did use a 9 x 13 sheet pan
Thanks
Cyndi
Hi Cyndi, when making this bread I often just cover it with a clean dishtowel. But to help stop your bread from deflating you will want to make sure you are using fresh, good quality, all-purpose flour. Hopefully that helps!
This recipe is great! I made this recipe today and they turned out perfectly. I will definitely be making this again!
So happy to hear that Katie! We love this recipe too. It’s on my menu this week…yet again
Thanks very much for this easy recipe! I always wanted to make Focaccia Bread but it seemed much too time consuming. If I wanted to add olives or herbs, would I add them in step #2 or step #3? Thank you Holly. I’ll be making this very soon.
Hi Angelina, I would add them in step 2. Enjoy!