Tired of baking the same old bread recipes that fall flat or lack that professional bakery touch? Focaccia bread is about to revolutionize your home baking experience! This Italian flatbread, with its dimpled surface and herb-infused olive oil, delivers incredible flavor while being surprisingly forgiving for bakers of all skill levels.
Hi, I’m Ethan Miller , the heart behind Foodydish! I’ve spent years perfecting my focaccia technique, experimenting with countless variations until I discovered the perfect balance of crispy exterior and pillowy interior that makes this bread so special. What started as a weekend baking project quickly became my family’s most requested bread, and now I’m sharing all my secrets with you.
In this guide, we’ll explore everything from selecting the right flour and creating the perfect dough to mastering that signature dimpled texture. Whether you’re a novice baker or looking to expand your bread-making repertoire, you’ll discover why focaccia bread is the versatile canvas your home baking has been missing.
Why This Focaccia Bread Recipe Works
- Uses simple pantry staples you likely already have
- Requires minimal kneading for incredible texture
- Perfect for beginners yet impressive enough for experienced bakers
- Customizable with endless topping combinations
- Makes an amazing accompaniment to soups, salads, or as sandwich bread
Choosing the Right Ingredients for Focaccia Bread
Best Flour for Focaccia Bread
The foundation of exceptional focaccia starts with the right flour. Bread flour creates the ideal chewy texture thanks to its higher protein content, but all-purpose flour works wonderfully too. For authentic Italian results, try using “00” flour, which produces an incredibly tender crumb structure.
Olive Oil Selection
Focaccia is known for its generous use of olive oil, so choose a high-quality extra virgin olive oil with flavor notes you enjoy. The oil isn’t just a minor ingredient it’s a major flavor component that infuses throughout the bread.
Salt Considerations
Two types of salt are important in focaccia: fine salt for the dough and flaky sea salt for the topping. The interior salt develops flavor while the flaky finishing salt provides delightful texture contrast and flavor bursts.
Ingredients & Prep for Perfect Focaccia Bread
Dough Essentials
- 4 cups bread flour
- 2¼ teaspoons instant yeast
- 2 teaspoons fine sea salt
- 2 cups warm water
- ¼ cup extra virgin olive oil (plus more for the pan and topping)
- 1 tablespoon honey or sugar
Toppings & Flavorings
- Fresh rosemary sprigs
- Cherry tomatoes (optional)
- Flaky sea salt
- Fresh garlic (optional)
- Dried herbs (optional)
Kitchen Tools
- Large mixing bowl
- 9×13 baking pan or sheet
- Plastic wrap or kitchen towel
- Measuring cups and spoons
Step-by-Step Focaccia Bread Instructions
Pre-Baking Focaccia Preparation
- In a large bowl, combine flour, instant yeast, and fine sea salt.
- Mix warm water, olive oil, and honey in a separate container.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Cover and let rest for 20 minutes to activate the gluten naturally.
- Without kneading, perform 4-6 stretch and folds over a 2-hour period.
Focaccia Bread Rising Method
- Transfer the dough to a well-oiled 9×13 pan, gently stretching to fit.
- Cover and allow to rise until puffy and doubled in size (1-2 hours).
- Preheat oven to 425°F during the final 30 minutes of rising.
- When dough is ready, create signature dimples with your fingertips.
- Drizzle generously with olive oil and sprinkle with toppings and flaky salt.
Baking Your Focaccia Bread
- Place in the middle rack of a preheated 425°F oven.
- Bake for 20-25 minutes until deeply golden brown.
- For extra crispiness, increase temperature to 450°F for the last 5 minutes.
- Remove from oven and immediately transfer to a cooling rack.
Cooling Focaccia Bread
- Allow to cool in the pan for 5 minutes.
- Remove from pan and cool on a wire rack for at least 15 minutes before slicing.
- This prevents the steam from making the bottom soggy.
Pro Tips for Perfect Focaccia Bread
Avoiding Common Focaccia Mistakes
- Don’t rush the rising time patience creates better flavor and texture
- Use room temperature ingredients for consistent results
- The wetter the dough, the more open and airy the crumb structure
- Oil your hands when handling the sticky dough to prevent sticking
Tool Recommendations for Focaccia Bread
- Digital kitchen scale for precise measurements
- Bench scraper for handling the dough
- Glass or metal baking dish (avoid dark pans that brown too quickly)
- Spray bottle for adding water to the oven for extra crispiness
Storage & Refreshing
- Store at room temperature in an airtight container for up to 2 days
- Reheat in a 350°F oven for 5-10 minutes to restore crispness
- Freeze sliced focaccia for up to 3 months in freezer bags
Looking for more baking inspiration? Check out my Pinterest board where I’ve collected hundreds of bread recipes and techniques to elevate your baking skills!
Focaccia Bread Flavor Variations
Herb-Infused Focaccia
- Rosemary & sea salt (classic combination)
- Thyme & lemon zest (bright, citrusy notes)
- Basil & oregano (pizza-inspired flavors)
Savory Focaccia Toppings
- Caramelized onions & roasted garlic
- Sun-dried tomatoes & olives
- Roasted vegetables & herbs
Sweet Focaccia Options
- Fig & honey with thyme
- Grape & rosemary with turbinado sugar
- Apple & cinnamon with maple drizzle
| Focaccia Type | Key Ingredients | Rising Time | Baking Temperature |
|---|---|---|---|
| Classic | Rosemary, sea salt | 1-2 hours | 425°F for 20-25 min |
| Whole Wheat | 50% whole wheat flour | 2-3 hours | 400°F for 25-30 min |
| Gluten-Free | GF flour blend, xanthan gum | 1 hour | 425°F for 30-35 min |
| Sourdough | Sourdough starter (no yeast) | 4-24 hours | 450°F for 20-25 min |
Serving Suggestions for Focaccia Bread
- Slice into squares and serve alongside pasta or soups
- Split horizontally for incredible sandwiches
- Tear into pieces and serve with olive oil and balsamic for dipping
- Create an appetizer board with cheeses, olives, and cured meats
- Use as a base for open-faced tartines with seasonal toppings
Focaccia Bread FAQs
Can I make focaccia dough ahead of time?
Yes! Prepare the dough and refrigerate for up to 24 hours. The slow rise actually improves flavor. Allow it to come to room temperature before the final rise and baking.
Why didn’t my focaccia bread rise properly?
Check your yeast expiration date, water temperature (too hot kills yeast), and rising environment. Ideal rising temperature is 75-80°F.
How do I get those signature dimples in focaccia?
After the final rise, press your fingertips firmly but gently all the way into the dough, creating irregular divots that will capture the olive oil and create the characteristic texture.
Can I make mini focaccia rolls instead of one large bread?
Absolutely! Divide the dough after the first rise and place in muffin tins or form small rounds on a baking sheet. Reduce baking time to about 15 minutes.
Conclusion
Focaccia bread truly is the gateway to transforming your home baking game. Its forgiving nature makes it perfect for beginners, while its versatility provides endless creative opportunities for experienced bakers. The contrast between the crispy, olive oil-infused exterior and the tender, airy interior creates a bread experience unlike any other.
Don’t be surprised when this becomes your new signature bake the one friends and family request by name. There’s something magical about pulling a perfectly dimpled, golden-brown focaccia from the oven that connects us to centuries of Italian baking tradition.
Start your focaccia journey today, and share your creations with our community! Remember, great bread has the power to turn any meal into a memorable occasion.
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How Focaccia Bread Will Transform Your Home Baking Game
- Total Time: 1 hr 45 mins
- Yield: 1 large loaf 1x
- Diet: Vegetarian
Description
A soft, airy Italian flatbread drizzled with olive oil and sprinkled with sea salt and herbs perfect as a side, sandwich base, or dipped in olive oil and balsamic vinegar.
Ingredients
2 1/4 tsp active dry yeast (1 packet)
1 1/4 cups warm water (about 110°F)
1 tsp honey or sugar
3 1/4 cups all-purpose flour
1 tsp salt
1/4 cup olive oil (plus more for greasing and drizzling)
2 tbsp chopped fresh rosemary
Flaky sea salt for topping
Instructions
1. In a small bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil; stir until a sticky dough forms.
3. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled in size.
5. Preheat oven to 425°F (220°C). Grease a baking sheet or 9×13 pan with olive oil.
6. Punch down the dough and press it into the prepared pan, dimpling the surface with your fingers.
7. Drizzle generously with olive oil and sprinkle with rosemary and sea salt.
8. Let rise again for 20 minutes.
9. Bake for 20–25 minutes until golden brown.
10. Cool slightly before slicing and serving.
Notes
For extra flavor, infuse olive oil with garlic and herbs before drizzling.
Top with sliced olives, cherry tomatoes, or caramelized onions before baking.
Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia bread, Italian bread, rosemary focaccia, homemade flatbread, olive oil bread