• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Chicken
  • Beef
  • Pork
  • Seafood
  • Sides
  • Dessert
The Seasoned Mom
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Contact
    • Disclosure
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » What We're Eating » Focaccia Bread Recipe

    Focaccia Bread Recipe

    Published: Aug 11, 2020 by Blair Lonergan

    Jump to Recipe
    Long collage image of Focaccia Bread Recipe
    Focaccia bread on a plate with text title box at top
    Overhead shot of a plate of focaccia with a text title box at top of image
    Front shot of homemade focaccia bread recipe on a blue and white plate
    Overhead image of focaccia bread recipe served on a blue and white plate on a wooden table
    Overhead image of focaccia bread recipe served on a blue and white plate
    Focaccia bread on a plate in front of a dark background
    Overhead shot of focaccia on a cutting board

    This easy Focaccia Bread recipe is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary. The homemade Italian yeast bread is infused with the rich flavor of olive oil, and is a perfect companion for a bowl of soup, a plate of pasta, or a panini sandwich.

    Plate of focaccia bread garnished with fresh rosemary

    While my mom did 99% of the cooking in our house, my dad has always been the master of homemade pizza dough, biscuits and bread. On a recent beach vacation, Dad made his focaccia bread recipe twice in one week -- it was such a hit! I came home from that trip determined to master my own focaccia, and now I can share the step-by-step process with all of you. Don't be intimidated -- this bread is so simple, but also incredibly delicious!

    What is Focaccia?

    Focaccia (pronounced fuh·kaa·chuh) is a flat, oven-baked Italian yeast bread. It's similar in taste and texture to a thick pizza dough, and can be used as an appetizer with dip, as a side dish with dinner, or as sandwich bread.

    In Ancient Rome, panis focacius was a flat bread baked on the hearth. The name "focaccia" comes from the Latin focus meaning "hearth, place for baking." While some believe that the Etruscans first developed a basic focaccia recipe, the bread is now widely associated with the cuisine of Liguria (a region in northwest Italy).

    This particular focaccia bread recipe came highly recommended by a blog reader, who insists that the focaccia at Espresso Love Cafe on the island of Martha's Vineyard is the absolute best! The cafe's cookbook, Table Talk, includes a recipe for homemade focaccia, which I've slightly adapted here. The bread is truly amazing!

    Front shot of a plate full of focaccia squares

    Why does focaccia have dimples?

    The dimples or indentations on the top of focaccia are one of the bread's hallmarks -- and they serve a purpose! The dimples reduce the air in the dough and prevent the bread from rising too quickly. They also create little pools of olive oil that further enhance the crust's texture and flavor.

    How to make a Focaccia Bread Recipe from Scratch:

    The process for making focaccia is actually really easy, and only requires about 10 minutes of hands-on prep time. You just need to be patient, as you'll have to wait for the yeast to proof and for the dough to rise before you can dig into a warm slice of homemade bread!

    Ingredients for Italian Focaccia Recipe:

    • Dry yeast: helps the dough rise
    • Warm water: activates the yeast
    • Sugar: just enough to feed the yeast
    • Milk: gives the bread a richer, more velvety texture and helps it brown
    • Extra-Virgin Olive oil: add the oil to the dough for a richer flavor and on top to give focaccia its trademark crispy, golden exterior
    • All-purpose flour: you can also use bread flour in this recipe if you prefer
    • Cornmeal: prevents the dough from sticking to the pan
    • Kosher salt: in the dough and on top for flavor
    • Pepper
    • Fresh rosemary: a classic topping for a focaccia bread recipe; however, you can substitute with other herbs or toppings (see my notes below)

    Step 1: Proof Yeast

    Place the yeast, 1 cup of the warm water, and the sugar in a large mixing bowl that will fit a mixer equipped with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy.

    Overhead shot of yeast proofing in a bowl

    Step 2: Mix Dough

    Add the remaining water and the milk, mix for 2 minutes, and then add ¾ cup of the olive oil. Mix for one more minute, and then gradually add the flour and salt. You may need more or less flour, so adjust accordingly. You want the dough to pull away from the sides of the bowl, but it will still be quite sticky and wet.

    Focaccia bread recipe in a stand mixer with dough hook

    Step 3: Let Rise

    Transfer the dough to a large, greased bowl. Cover with a damp cloth and let the dough rise in a warm place for 1 ½ hours.

    Focaccia dough in a large metal bowl

    Step 4: Press Into Pan

    Punch the dough down to release a lot of the air, then spread the dough on a large rimmed cornmeal-dusted baking sheet (about 12 x 16-inches). Since the dough will be sticky, rub your hands with olive oil before pressing the dough into the pan.

    Spreading focaccia dough on a baking sheet

    Step 5: Rest Dough

    Let the dough rest for another 30 minutes while you preheat the oven and prepare the toppings.

    Step 6: Make Indentations and Add Toppings

    Use your fingertips to make indentations on top of the raised dough. Pour the remaining ½ cup of olive oil all over the top of the dough, spreading it around with your hands. Sprinkle with additional salt, pepper and fresh rosemary.

    Focaccia dough with toppings before baking

    Step 7: Bake

    Bake the focaccia bread in a 425 degree F oven for about 25 minutes, or until it's a beautiful golden brown color.

    Close up shot of a slice of focaccia bread on a cutting board

    How to serve the Focaccia Bread Recipe:

    Slice the focaccia into squares, triangles or long rectangles. Try eating the focaccia bread in any of the following ways:

    • Appetizer: Serve the bread as a snack or appetizer on its own, or with an olive oil dip or pesto. It would make a nice addition to a cheese board with cheeses, fruit, olives and crackers.
    • Sandwiches: Since it's relatively thick, you can slice the bread horizontally and use it to make sandwiches or paninis. Try a simple grilled cheese sandwich, a tomato, basil and mozzarella sandwich, or an Italian sandwich with a variety of Italian meats (like prosciutto, soppressata, mortadella and capocollo).
    • Side Dish: Prepare a bread basket full of focaccia to serve with your next pasta dinner. The bread would be delicious alongside Spinach Pasta, Shrimp and Sausage Pasta, or Penne with Prosciutto Parmesan Cream Sauce. Don't forget to serve it with your next spaghetti dinner, too!
    • With Soup: The focaccia is a perfect dipper to pair with a warm bowl of soup. Try serving the bread with Pasta Fagioli Soup, Lemon Chicken Soup with Orzo, Chicken Tortellini Soup, or Tomato Basil Soup.

    Focaccia Toppings:

    I've kept this recipe simple with just classic toppings of rosemary, coarse kosher salt and pepper. The options are endless, though! Add any toppings that you like, such as:

    • Garlic
    • Parmesan cheese (add before or after baking)
    • Caramelized onions
    • Thinly sliced raw onions (add before baking)
    • Sun-dried tomatoes
    • Pesto (spread on top or use for dipping after baking)
    • Sliced tomatoes
    • Additional herbs such as thyme, oregano, basil or parsley
    • Olives
    • Mushrooms
    • Mozzarella cheese
    Fresh rosemary sprigs on a wooden table

    Make Ahead Focaccia Bread Recipe:

    • Make Ahead: Focaccia is a convenient dough that can be made in advance. To do so, spread the dough into the baking sheet as instructed in Step 5. Cover the dough tightly and let it rest in the refrigerator for up to 24 hours. When ready to bake, remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes while you preheat the oven and prepare the toppings.
    • To Freeze Focaccia Dough: After the dough rises in the bowl, punch it down to release the air, coat it with a little olive oil, then cover and freeze for up to 3 months. When ready to use, thaw the dough in the refrigerator overnight. Once thawed, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Shape the dough on the baking sheet as instructed in Step 5 and continue with the recipe.
    Homemade focaccia bread recipe sliced into squares and stacked on top of each other

    How to Store Focaccia:

    The bread is at its best when served the same day that it's baked. You can bake it a few hours in advance and keep the bread at room temperature until serving. After a few hours, you'll need to store the bread in an airtight container. The focaccia will lose some of its crispness, but it will last at room temperature for 2-3 days. You can also freeze the leftover bread for up to 3 months.

    Cook's Tips - Focaccia Bread Recipe:

    • Make sure that your "warm water" is about 110°F. If it's too cool, the water will not activate the yeast. Anything hotter than about 130 degrees F will kill the yeast. I use a thermometer to be sure that I'm in the right temperature range, but you're looking for water that feels like a warm bath (not too hot and not too cold).
    • Focaccia gets a lot of its flavor from all of that olive oil, so it's important to use a high-quality olive oil that actually tastes good. I recommend a really nice extra-virgin olive oil.
    • If you can, it's best to wait to slice the focaccia until the bread has cooled some. If you slice it straight from the oven, steam will escape and the bread will dry out a bit. Not a disaster (it won't ruin your bread), but something to keep in mind if you can be patient.
    • Don't have a stand mixer? You can stir the dough together with a spatula or wooden spoon, and then knead the dough by hand for a few minutes on a floured surface.
    • Why didn't my focaccia rise? If your bread does not rise properly, it could be due to any number of reasons. For instance, your yeast may not be fresh. Even with a good expiration date, yeast has a short shelf life once a package is opened (I recommend keeping it in the freezer). It’s also possible that your water was the wrong temperature (see my note above regarding water temp) and therefore did not activate the yeast.
    Close overhead shot of a plate of homemade focaccia

    More homemade bread recipes that you might enjoy:

    • No-Knead Bread
    • Easy Homemade Bread
    • Honey Wheat Bread
    Plate of focaccia bread garnished with fresh rosemary
    Print Pin
    5 from 1 vote

    Focaccia Bread Recipe

    This easy Focaccia Bread recipe is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.
    Course bread
    Cuisine Italian
    Keyword focaccia bread recipe, focaccia bread with rosemary, italian focaccia bread
    Prep Time 10 minutes
    Cook Time 25 minutes
    Resting Time 2 hours 10 minutes
    Total Time 2 hours 45 minutes
    Servings 24 slices
    Calories 199kcal
    Author Blair Lonergan

    Ingredients

    • ½ oz. dry yeast (about 4 teaspoons)
    • 1 ¾ cups warm water, divided
    • 1 ½ teaspoons sugar
    • ¼ cup milk
    • 1 ¼ cups olive oil, divided
    • 5 cups all-purpose flour, plus more as needed
    • 1-2 tablespoons cornmeal
    • 1 tablespoon kosher salt, plus extra for sprinkling on top
    • 1 teaspoon pepper
    • 1 tablespoon minced fresh rosemary

    Instructions

    • Place yeast, 1 cup of the warm water, and the sugar in a large mixing bowl that will fit a mixer equipped with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add the remaining ¾ cup of warm water and the milk.
    • Mix on low speed for about 2 minutes. Add ¾ cup of the olive oil and mix for 1 minute.
    • Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the salt.
    • Transfer dough to a large greased bowl and cover with a damp dish towel.
    • Let the dough rise in a warm place for 1 ½ hours, or until the dough has doubled in size. Sprinkle cornmeal on a 12 x 16-inch rimmed baking sheet (or a similarly sized pan). Punch down the dough, then spread on the prepared baking sheet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.
    • Meanwhile, preheat oven to 425 degrees F.
    • Use your finger tips to make indentations on top of the raised dough. Drizzle the remaining ½ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle additional kosher salt, pepper and fresh rosemary on top. Bake until golden brown (about 25 minutes).

    Notes

    • Make sure that your "warm water" is about 100-110°F. If it's too cool, the water will not activate the yeast. Anything hotter than about 130 degrees F will kill the yeast. I use a thermometer to be sure that I'm in the right temperature range, but you're looking for water that feels like a warm bath (not too hot and not too cold).
    • Focaccia gets a lot of its flavor from all of that olive oil, so it's important to use a high-quality olive oil that actually tastes good. I recommend a really nice extra-virgin olive oil.
    • If you can, it's best to wait to slice the focaccia until the bread has cooled some. If you slice it straight from the oven, steam will escape and the bread will dry out a bit. Not a disaster (it won't ruin your bread), but something to keep in mind if you can be patient.
    • Don't have a stand mixer? You can stir the dough together with a spatula or wooden spoon, and then knead the dough by hand for a few minutes on a floured surface.

    Nutrition

    Serving: 1slice | Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Calcium: 7mg | Iron: 1mg
    « Shrimp with Ravioli
    Roasted Pork Tenderloin with Mustard Sauce »

    Follow The Seasoned Mom on Instagram and show us what you're making! Use hashtag #theseasonedmom

    LIKE THIS POST? THEN STICK AROUND!

    GET FREE EMAIL UPDATES WITH EASY, QUICK-PREP RECIPES THAT ELIMINATE MEALTIME STRESS!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    Powered by ConvertKit

    Reader Interactions

    Comments

    1. Teresa

      August 16, 2020 at 10:38 am

      Oh wo glad you made the bread I mentioned to you. I love it so much. Your pictures look beautiful, and now I need to go make that recipe again after seeing the photos! I am heading to the Vineyard for a week next month and a week and a half in October. Beautiful time of year there, and I will definitely visit Espresso Love! Glad you enjoyed the bread so much. Thanks for posting for your readers!

      Reply
      • Blair

        August 16, 2020 at 10:45 am

        Thank you so much for the recommendation, Teresa! It's SO good! 🙂

        Fall is definitely the best time to be on the island -- less crowds and beautiful weather. Unfortunately, that doesn't work for those of us with young kids. 🙂 My parents will be there for at least a month during Sept/Oct, too. Enjoy!

        Reply
    2. wendy cronkhite

      February 07, 2021 at 6:46 pm

      5 stars
      Another winner Blair!! Finally got a chance to make the focaccia bread today amazing. Along with Lemon Blueberry Bread and No Knead Bread that I'll cook tomorrow after work! My husband is in heaven. He said he will buy me a stand up mixer if I keep baking the good stuff! And I made more scones too! Great snowy day to cook your wonderful recipes.
      Thanks Wendy

      Reply
      • Blair

        February 07, 2021 at 8:32 pm

        That's amazing, Wendy! With all of that baking, you definitely deserve a stand mixer! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I'm Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

    Read More

    Want Quick-Prep Recipes?

    Sign up for my exclusive emails and get this free guide!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    No spam guaranteed. Unsubscribe at any time. Powered by ConvertKit

    © 2017–2022 The Seasoned Mom     About     Privacy