There’s something special about baking homemade bread. Focaccia, with its airy texture and golden crust, is one of those breads that makes your kitchen smell amazing and your heart full. This Italian flatbread is perfect for dipping in olive oil, serving with soups, or making sandwiches. Plus, you can add your own twist by experimenting with different toppings like rosemary, garlic, or cheese. It’s easier to make than you might think, and the results are absolutely worth it.
Recipe Card
Prep Time: 20 minutes (plus rise time)
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 1 large focaccia (about 12 servings)
Calories: ~220 per serving
Tags: Italian bread, homemade, soft
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Ingredients
- 4 cups bread flour
- 2 tsp active dry yeast
- 1 tbsp salt
- 1 tbsp sugar
- 1/4 cup olive oil (plus extra for drizzling)
- 1 3/4 cups warm water
- Fresh rosemary (to taste)
- Coarse sea salt (for topping)
Tip:
Bread flour gives focaccia its chewy texture, but if you use all-purpose flour, the texture will be softer.
How to Make Homemade Focaccia Bread (Step-by-Step)
- In a large bowl, combine the bread flour, yeast, salt, and sugar.
- Slowly add the warm water and olive oil, stirring until a sticky dough forms.
- Transfer the dough to a floured surface and knead for 5 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet.
- Gently stretch the dough into a rectangle about 1 inch thick.
- Use your fingers to press dimples all over the surface of the dough.
- Drizzle with olive oil, then sprinkle with fresh rosemary and coarse sea salt.
- Let the dough rise for another 30 minutes.
- Bake for 25 minutes or until golden brown.
- Allow the focaccia to cool slightly before slicing and serving.
Tips for the Best Focaccia
Make sure the water is warm but not too hot to activate the yeast. Knead the dough until smooth to build gluten and ensure the right texture. Don’t skip the dimpling step – it creates pockets that hold the olive oil and toppings. You can add other toppings like sliced garlic, olives, or sun-dried tomatoes for extra flavor.
Flavor Variations and Add-Ins
- Swap rosemary for thyme or oregano for a different flavor profile
- Add garlic or sun-dried tomatoes for a savory twist
- Try cheese toppings, such as Parmesan or mozzarella
- Add olives, caramelized onions, or even a drizzle of honey for sweetness
How to Serve Homemade Focaccia Bread
Enjoy focaccia warm or at room temperature. It’s perfect with olive oil and balsamic vinegar for dipping, or served alongside soups and salads. You can also use it as the base for sandwiches or toast it lightly for a snack.
How to Store Homemade Focaccia Bread
Allow the focaccia to cool completely before storing. Keep it in an airtight container or wrap it in plastic wrap at room temperature for up to 3 days. If you want to store it longer, wrap it tightly and freeze for up to a month. To reheat, warm it in the oven to bring back its fresh-baked texture.
Nutrition (per serving, approx.)
- Calories: 220
- Fat: 9g
- Carbs: 30g
- Protein: 5g
- Fiber: 2g
- Sugar: 1g
- Final Thoughts
Homemade focaccia is a rewarding bake. It’s easy to make and completely customizable with herbs, spices, and toppings. Whether you serve it as a side dish, a snack, or a sandwich base, this bread is sure to be a crowd-pleaser. Once you master this recipe, you’ll want to make it again and again.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but it will result in a softer focaccia with less chewiness.
How do I know when the focaccia is done baking?
The focaccia is ready when it turns golden brown on top, and when you tap the bottom, it should sound hollow.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after kneading. Just let it come to room temperature before shaping and baking.
Focaccia Bread
Ingredients
Method
- In a large bowl, mix the bread flour, yeast, salt, and sugar.
- Gradually add warm water and olive oil, stirring until a sticky dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and transfer it to a greased baking sheet.
- Stretch the dough into a rectangle about 1 inch thick.
- Use your fingers to create dimples all over the surface.
- Drizzle with olive oil, sprinkle with rosemary and coarse sea salt.
- Let it rise for another 30 minutes.
- Bake for 25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.