Focaccia Recipe

This delicious homemade Focaccia Recipe is soft, golden, and perfectly seasoned. Serve it as an appetizer with warm, cheesy dips, pair it with seasoned olive oil for dipping, or add it to the table as a flavorful side dish alongside your favorite Italian entrées. It’s an easy homemade bread that’s sure to have everybody coming back for just one more piece!

Easy Focaccia Recipe

One of the best things about homemade focaccia bread is just how versatile it is. This tender, golden bread can be topped with a variety of fresh herbs, savory seasonings, cheeses, vegetables, and other flavorful toppings. Much like pizza, you can let your imagination run wild when it comes to creating your favorite focaccia combinations.

Focaccia is especially unique because it’s baked in a large slab, then cut into squares in any size that suits your fancy for serving. That makes it a tasty option for everything from casual family dinners to gatherings with friends. The inside stays soft and tender, while the outside develops a deliciously crisp, golden crust that’s full of flavor.

Serve this homemade focaccia as an appetizer, side dish, snack, or accompaniment to a meal. It’s delicious alongside soups, salads, pasta dishes, and Italian-inspired entrées. Cut it into smaller squares for a party appetizer, or serve generous pieces warm from the oven with seasoned olive oil, marinara sauce, or a warm cheesy dip for dipping.

Key ingredients you’ll need to make homemade Focaccia Bread Recipe: (Scroll down for full printable recipe card and quantities.)

• Flour – A combination of all purpose flour and bread flour for a soft interior and crunchy exterior.
• Yeast – Yeast gives rise to the dough while the focaccia bakes.
• Salt – Salt enhances the flavor plus coarse sea salt to sprinkle on top.
• Oil – Extra virgin olive oil for flavor and moisture.
• Cheese – Finely grated Parmesan cheese for a salty bite.
• Herbs – Chopped fresh rosemary adds an earthy flavor.

How to Make Focaccia Recipe

• Proof Yeast – Combine lukewarm water, sugar and yeast in a large bowl. Stir gently then let stand until foamy.
• Add Flour – Fit stand mixer with the dough hook. To the yeast mixture running on low speed, add bread flour and all purpose flour.
• Add Olive Oil and Seasonings – Add olive oil, freshly chopped rosemary and sea salt to the dough.
• Knead the Dough – Knead until elastic and the dough has pulled away from the sides of the bowl.
• Let Dough Rise – Turn dough out onto a lightly floured surface and turn just until it’s no longer tacky. Oil a clean bowl then place dough back into the bowl, cover with a damp towel and let rise in a draft free place until doubled.
• Assemble – Pour reserved olive oil into a jelly roll pan tilting to fully coat bottom and sides.
• Once Risen – Gently release air from dough then place dough onto pan pulling and stretching to fit the pan, flipping once.
• Dimple the Dough – Using your fingertips, press holes all over the surface of the focaccia, pressing the dough until you feel the bottom of the pan without pushing all the way through.
• Drizzle with Oil – Drizzle the top with more olive oil (eyeball it) allowing it to pool in the holes. Be generous.
• Garnish – Sprinkle with Parmesan cheese and sprinkle with reserved chopped rosemary evenly over the top.
• Second Rise – Cover and let rise in a warm draft free place for 45 minutes to 1 hour.
• Oven – Uncover and bake per the recipe until puffed and golden brown.
• Serve – Let cool then cut into squares or cut into slices and serve.

Kitchen Equipment to Make Homemade Focaccia

• Electric mixer. Preferably a stand mixer fitted with the dough hook.
• Measuring cups and measuring spoons.
• Large bowl, medium bowl, small bowl.
• Rubber spatula.
• Sharp knife and cutting board.
• 15×10-inch jelly roll pan or similar size baking dish or rimmed baking sheet.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Alternate Toppings – You can top this Focaccia with green or black olives, sun-dried tomatoes, caramelized onions, roasted red peppers or halved cherry tomatoes.
• Protein – You can top with pepperoni slices or cooked sausage.Have fun and get creative!
• Salt – You can use flaky sea salt to sprinkle on top.
• Rosemary – You can use more than the allotted amount of rosemary used in the recipe, divided evenly between the bread dough and to sprinkle on top. Rosemary has a robust flavor so be mindful not to overpower the flavor. Adjust the amount to your personal taste.
• Fresh Herbs – You can garnish the baked focaccia with fresh parsley or fresh basil.
• Flour – I recommend using two types of flour for this recipe for the texture that it lends to the focaccia. In a pinch, you could use only bread flour or only all purpose flour.
• Adjust the Amount of Parmesan Cheese – You can use more Parmesan cheese on top of the focaccia. The parmesan really adds a crispiness to the top. If you increase the amount you will need additional olive oil on the top to keep it moist.
• Let Rise in a Draft Free Spot – The first dough rise may happen in as quick as an hour depending on the warmth of the area. The same applies to the second rise. Check it at 45 minutes and make the call from that point. Again, it depends on the area you place it and how warm or cool it is.
• How Do You Serve Focaccia? Enjoy Focaccia as a side dish with your favorite Italian entrees or serve it with tapas and hummus… and some wine for a fantastic casual meal!

Storage and Leftovers

• Leftovers – Store baked Focaccia in an airtight container or covered tightly with plastic wrap at room temperature or chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in individual servings in the microwave.
• Freezer – You can freeze it for up to 2 months after baking. Thaw in the fridge and reheat just before serving.

More Homemade Bread Recipes to Make

• This Cheesy Garlic and Herb Bread doesn’t require any bread making at all.
• Serve this Dutch Oven Artisan Bread with soups and stews or for sandwiches.
• Easy Irish Soda Bread is a must make for St. Patrick’s Day.
• Cinnamon Roll Bread drizzled with a vanilla cream glaze.
• Ooey gooey Praline Pecan Monkey Bread is a party favorite.
• No yeast is required to make my easy Beer Bread Recipe.
• Sweet Praline Apple Bread is simply delicious.
• Gluten Free Sandwich Bread from King Arthur Baking.

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Helpful Kitchen Items:

• Mixer
• Pastry Brushes
• Cheese Grater
• 13×9-inch Pan

Print

Focaccia Recipe

This easy homemade focaccia is soft and tender inside with a golden, crispy crust. Top it with fresh herbs and your favorite toppings for a delicious bread that’s perfect for dipping, snacking, or serving alongside any meal.

Course Appetizer, Bread

Cuisine American, Italian Inspired, Southern

Keyword best-focaccia-recipe, focaccia-recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12 servings

Calories 317kcal

Ingredients

• 1 3/4 cups warm water (110-115°F)
• 1 Tbsp granulated sugar
• 1 0.25 oz packet active dry yeast
• 2 1/2 cups bread flour
• 2 1/2 cups all purpose flour
• 2/3 cup olive oil divided use
• 4 Tbsp finely chopped fresh rosemary divided use
• 1 Tbsp coarse sea salt plus additional for top
• 1/2-3/4 cup finely grated Parmesan cheese

Instructions

• To Make the Focaccia: In the bowl of a stand mixer, add warm water, sugar and yeast to a large bowl. Stir gently then let stand for 8-10 minutes until foamy.
• Fit stand mixer with the dough hook. To the yeast mixture running on low speed, add bread flour, all purpose flour, 1/3 cup olive oil, 2 Tbsp chopped rosemary and 1 Tbsp sea salt.
• Raise the speed to medium and let mixer knead for 5-7 minutes or until elastic and the dough has pulled away from the sides of the bowl. (If the dough is sticky, add additional all purpose flour 1 Tbsp at a time just until the dough comes together.)
• Turn dough out onto a lightly floured surface and turn just until it's no longer tacky. Oil mixing bowl, then place dough back into the bowl, cover with a damp towel and let rise in a draft free place for 1 – 1/2 hour or until doubled.
• Pour reserved 1/3 cup olive oil into a 15×10-inch jelly roll pan tilting to fully coat bottom and sides. Gently release air from dough then place dough onto pan pulling and stretching to fit the pan, flipping once.
• Using your fingertips, press holes all over the surface of the focaccia, pressing the dough until you feel the bottom of the pan without pushing all the way through.
• Drizzle the top with more olive oil (eyeball it) allowing it to pool in the holes. Sprinkle with Parmesan cheese and sprinkle with reserved 2 Tbsp rosemary evenly over the top.
• Cover and let rise in a warm draft free place for 45 minutes or until doubled.
• To Bake: Preheat oven to 425°F. Uncover focaccia then bake for 25-35 minutes or until puffed and golden.
• Let stand on a wire rack until warm then cut into squares or slice and serve.

Notes

• Alternate Toppings – You can top this Focaccia with green or black olives, sun-dried tomatoes, caramelized onions, roasted red peppers or halved cherry tomatoes.
• Protein – You can top with pepperoni slices or cooked sausage.Have fun and get creative!
• Salt – You can use flaky sea salt to sprinkle on top.
• Rosemary – You can use more than the allotted amount of rosemary used in the recipe, divided evenly between the bread dough and to sprinkle on top. Rosemary has a robust flavor so be mindful not to overpower the flavor. Adjust the amount to your personal taste.
• Fresh Herbs – You can garnish the baked focaccia with fresh parsley or fresh basil.
• Flour – I recommend using two types of flour for this recipe for the texture that it lends to the focaccia. In a pinch, you could use only bread flour or only all purpose flour.
• Adjust the Amount of Parmesan Cheese – You can use more Parmesan cheese on top of the focaccia. The parmesan really adds a crispiness to the top. If you increase the amount you will need additional olive oil on the top to keep it moist.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 656mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Calcium: 45mg | Iron: 2mg

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