Focaccia Bread Recipe (2024)

It doesn’t get easier than this Easy Focaccia Bread Recipe! This bread can be done in under 2 hours, with very little hands on time, making it doable any night of the week!


Whether a slice of Artisan Bread or French Bread with butter, you really can’t go wrong with bread alongside your dinner, right? This Focaccia bread recipe is one of my favorites – especially because it is so easy!

Focaccia Bread Recipe (1)

I am a carb lover, through and through. I was actually telling my husband just the other night that more than anything else, there is a satisfaction that comes with making bread. There is just something about taking such simple ingredients like flour, yeast and water, and turning those into something so amazing. And delicious.

I have been making this Easy Focaccia Bread Recipe for years because it is so easy, and it tastes amazing. It’s the perfect bread to go alongside so many different meals. The texture is perfect, and it can easily be changed up by using different herbs. I’m sure you’ll fall in love with this bread recipe as well!

What Is Focaccia?

Focaccia is an Italian bread that has a texture similar to pizza. It gets nice and crisp on the outside because of the oil coating the baking dish, with a somewhat chewy interior. Most of the time, focaccia is baked in a flat loaf, (it is widely known as a flatbread, so this makes sense), but you will also sometimes see it as a loaf.

Sometimes it is quite thin, one-half inch thick, and other times it is fluffy enough to cut in half to use as sandwich bread. This recipe falls in the middle. The finished bread has enough rise to it that you could cut it in half to use for sandwiches, but I like to cut it into squares and serve it alongside dinner.

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  • Water: You want to make sure the water is warm, 105ºF – 115ºF. If it is not warm enough, the bread will take longer to rise. If it is too hot, you risk killing the yeast.
  • Olive Oil: I use extra virgin olive oil. The oil in the pan is important so that you get that nice, crispy exterior. And while vegetable oil would probably work as a substitution, I wouldn’t suggest using it. You get a lot of flavor from the olive oil.
  • Flour: I have always used all-purpose flour. Bread flour should work as a substitution, though.
  • Yeast: This recipe calls for instant yeast. If all you have is active yeast, I would just proof it in some of the warm water before adding the rest of the ingredients.
  • Salt: Don’t skip it! I usually use sea salt or kosher salt.
  • Dried Herbs: I have included my favorites in the recipe card – a mix of garlic powder, parsley, basil, thyme, sage, and dill. I have used herbs de Provence before, as well, and that is a favorite. You really can get creative and use what you like. The same goes for the top of the bread. This time, I opted for a sprinkle of kosher salt, but I’ll often add more herbs to the top.

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How to Make Focaccia Bread

1 – Start by combining the water, 3 tablespoons of the olive oil, flour, yeast, salt and herbs in the bowl of a stand mixer. You can also make this by hand, but just be aware that it is a pretty sticky dough.

2 – Mix the dough until it all comes together, about 1 minute. It will be sticky.

3 – Spread the remaining 2 tablespoons of olive oil in the bottom of a baking dish.

4 – Pour the dough out into the dish. If needed, use a spatula or clean fingers to press the dough to the sides of the pan as much as possible. It doesn’t need to be perfect or completely fill the dish.

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5 – Cover the dish and let the dough rise until it is nice and puffy. This should take about an hour.

6 – Using your fingers, press down on the dough, making indentations.

Focaccia Bread Recipe (5)

7 – Drizzle a light layer of olive oil over the loaf.

8 – If desired, you can sprinkle on some additional herbs, or coarse salt, like I did here. Bake the bread until it is golden brown. This should take about 35-40 minutes, but keep an eye on it, as ovens will often cook differently.

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How to Serve Focaccia

This bread is great alongside many different meals, but some of my favorites are:

  • One Pan Pasta with Bacon and Peas
  • Zuppa Toscana
  • Balsamic Grilled Flank Steak
  • Chicken in Caper Cream Sauce
  • Gnocchi with Meat Sauce

Focaccia Bread Recipe (7)

More Bread Recipes

Brioche Bread
White Bread Recipe
Dinner Roll Recipe
Lion House Rolls
Crescent Rolls

Focaccia Bread Recipe (8)

Focaccia Bread Recipe

5 from 1 vote

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 2 hours hours

Servings: 15 servings

Course: Bread

Cuisine: Italian

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Want homemade bread on the table tonight? It doesn’t get much easier than this Focaccia Bread! This bread can be done in 2 hours, with very little hands on time, making it doable any night of the week!


  • 1 1/2 cups 340g warm water
  • 5 tablespoons 63g extra-virgin olive oil, plus more for drizzling on top, divided
  • 3 1/2 cups 420g all-purpose flour
  • 1 tablespoon 9g instant yeast
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried dill
  • additional dried herbs for sprinkling


  • In the bowl of an electric mixer, combine the water, 3 tablespoons olive oil, salt, flour, yeast, garlic powder, dried parsley, basil, thyme, sage and dill. Beat for 60 seconds.

  • Drizzle 2 tablespoons of extra-virgin olive oil in the bottom of a 9x13” baking dish.

  • Scoop the sticky batter into the baking dish. Use a spatula (or your fingers) to push the dough to the sides of the pan. Cover with a clean kitchen towel and allow the dough to rise in a warm spot until it is puffy, about 60 minutes.

  • While the dough is rising, preheat the oven to 375ºF.

  • Gently poke the top of the dough with your finger to make indents. Drizzle the top lightly with olive oil, and sprinkle with additional dried herbs or coarse salt, if desired.

  • Bake the bread until it is golden brown, 35 to 40 minutes.

  • Remove the bread from the oven and let it sit for 5 minutes before turning it out onto a rack. Serve the bread warm or at room temperature.

Recipe Notes:

Adapted from King Arthur Flour

SUBSTITUTIONS: You can get creative with the herbs. The herbs can be put in the dough, on top as it bakes, or both! The dried herb mixture can be substituted with 3 teaspoons of herbs of your choice. Bread flour can be used instead of all-purpose flour.

FREEZE: This baked bread can be frozen for layer. Make sure to wait until it has cooled, then wrap it tightly and store for up to 2 months.

STORE: I like to store the leftovers in a ziplock bag or another airtight container.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1piece, Calories: 132kcal (7%), Carbohydrates: 21g (7%), Protein: 3g (6%), Fat: 3g (5%), Polyunsaturated Fat: 2g, Sodium: 194mg (8%), Fiber: 1g (4%)

Keywords: focaccia, focaccia bread

Focaccia Bread Recipe (2024)


What is the best flour to use for focaccia? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

What exactly is focaccia bread? ›

Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savory. In Italy, Liguria is the best known region for focaccia, which is called “classica” in Genoa, a focaccia 1/2 to 1 inch thick, with a light crust and an surface full of indentations that hold oil.

Does focaccia have to rise twice? ›

Ingredients: Almost all focaccia varieties use flour, water, salt, oil, and yeast. Two rising periods: In the first period, the dough is mixed together, then set to rest and rise (also called bulk fermentation). In the latter period, the dough is deflated, then transferred to a pan for a second rise.

Should focaccia be thin or thick? ›

Traditionally Tuscan focaccia is medium thick and medium soft but crispy on the outside. Salt and rosemary are its usual companions. However, throughout Tuscany you can also find a thin and crispy version as well thick and very soft. Tuscan panini with cheese and cold cuts often use focaccia for a base.

Is focaccia better with bread flour or all-purpose? ›

Herb Oil – Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.

Is it OK to use bread flour for focaccia? ›

Use your favorite kind—I prefer extra virgin olive oil. Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture.

How unhealthy is focaccia bread? ›

Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.

What makes focaccia special? ›

Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible).

What are the two types of focaccia? ›

Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca ( lit. 'dry focaccia') to the corn-flour, oily, soft Voltri version, some bearing little resemblance to the Genoese version.

Can you let focaccia dough rise too long? ›

The longer you allow the dough to rise, the more air and spongey the bread will be. Overnight Dough: Proofing the dough for 9-14 hours overnight in the fridge is my preferred method, because of the slower fermentation. This process yields a better focaccia texture and taste.

Should you punch down focaccia dough? ›

As Elizabeth Yetter wrote in her helpful primer "How To Punch Down Bread Dough," the more air pockets "you can remove from the dough, the finer the grain (or crumb) will be." While that's great for sandwich bread or sweet rolls, it's not as desirable for loaves, like focaccia, where you want airiness.

What is a fun fact about focaccia? ›

focaccia, traditional Italian bread with many variations. A precursor of pizza, focaccia is one of Italy's most ancient breads. It is thought to have originated with the Etruscans. The earliest focaccia were unleavened flatbreads made from flour, water, and salt.

What happens if you don't poke holes in focaccia? ›

Forgetting to dimple the dough

If you forget to dimple your dough and bake it, the dough will collapse when the bubbles burst, resulting in sad focaccia and a sad baker. To dimple your dough, oil your fingers or the end of a wooden spoon handle and gently poke the dough.

What is the best flour for baking bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Why is my focaccia not fluffy? ›

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

Which flour makes bread rise the most? ›

Wheat flours are usually the first choice of most bakers. This is due to the lightness and high rise created by higher levels of gluten content. However, if you're intolerant of wheat or looking for gluten-free bread options, there are a wide range of low gluten and gluten-free flour options available.

What type of flour is recommended for bread making? ›

Bread or all purpose flour is best for baking normal bread, while self-raising flour is better for 'quick breads'. Quick breads, such as Irish soda bread, can be made with self-raising flour as they do not require yeast, which need time and fermentation to make the dough rise.

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