How to make Italian Focaccia Bread
Experience the taste of Italy with this Italian Focaccia Bread recipe! This homemade bread is perfectly crispy on the outside and soft on the inside, infused with olive oil, rosemary, and a sprinkle of sea salt.
Ideal for sandwiches or as a side with soups and salads, this easy focaccia recipe will become a family favourite.
I often find myself getting creative with the ingredients I already have in my cupboard, especially before a grocery run. My goal is to use up what I have to reduce food waste. It’s incredible how many unique and delicious recipes you can come up with this way!
Perfect for storing and enjoying later, this focaccia recipe ensures you can savour its fresh flavours even after baking. Whether as a hearty side or a light snack, it’s sure to satisfy.
You should also try some of our Italian recipes like Easy Tuna Rice Salad, Grilled Eggplant Salad, Couscous Salmon Salad, Prawn and Pea Risotto or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner. You can find them all here.
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I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. Sharing homemade meals creates special memories that last.
Why you’ll love this recipe
Discover why this recipe is a must-try! With its easy preparation and delicious results, this focaccia bread offers a crispy crust and soft, airy texture. Perfect for family meals or entertaining, it features classic Italian flavours like olive oil, rosemary, and sea salt. Enjoy it as a side dish or snack—it’s versatile and satisfying.
Expert Tips
- Choose Good Olive Oil: Use high-quality extra virgin olive oil for both the dough and drizzling before baking. It makes the focaccia bread tastier.
- Make Dimples: After placing the dough in the pan, use your fingers to press down gently all over the surface. This not only looks good but also helps spread toppings evenly.
- Watch Baking Time: Keep an eye on the focaccia as it bakes to make sure it turns golden brown without getting too dark.
Ingredients
- For strong bread flour, choose a brand known for good gluten content, ideally organic for better quality and sustainability.
- Use dried fast-action yeast or fresh yeast for leavening. Instant yeast works well for convenience and consistent results.
- Himalayan salt or Celtic salt, freshly ground, adds a unique taste and mineral richness to the dough.
- Lukewarm water around 110°F (43°C) helps activate the yeast effectively. Use filtered water or locally sourced spring water for best results.
- Organic extra virgin olive oil should be of good quality for both the dough and greasing the baking pan.
- Organic garlic cloves, crushed or grated.
- Fresh organic herbs like rosemary and thyme add aromatic notes. You can use either fresh or dried herbs based on availability.
- Local organic cherry tomatoes, halved (optional), can be added for sweetness and visual appeal.
Substitutions
- Strong bread flour: You can use all-purpose flour or bread flour.
- Himalayan salt or Celtic salt: Kosher salt or regular sea salt can replace these speciality salts.
- Garlic cloves: Garlic powder or granules can be used as a substitute for fresh garlic.
- Fresh herbs: Dried herbs can replace fresh ones, but use a smaller amount as they are more concentrated.
- Cherry tomatoes: If not available, skip them or use regular tomatoes cut into smaller pieces.
Storage and leftovers
Storage: Store leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2 days. Alternatively, refrigerate for up to 5 days.
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Italian Focaccia Bread
Ingredients
For the dough
- 500 g strong bread flour plus extra for dusting (about 4 cups)
- 7 g dried fast action yeast or 21g fresh yeast 1 packet or about 2 1/4 teaspoons dried yeast
- 2 tsp fine sea salt
- 400 ml lukewarm water 1 3/4 cups
- 5 tbsp olive oil plus extra for the tin and to serve
For the topping
- 4-5 garlic cloves crushed or grated
- 1 tsp flaky sea salt
- ¼ small bunch of rosemary sprigs picked
- 1 tbsp chopped fresh thyme or 1 teaspoon dried
- 5 tbsp olive oil
- 5 cherry tomatoes halved (optional)
Instructions
Making the Dough
- In a large bowl, combine the warm water, yeast, and 3-4 tablespoons of flour. Stir a few times, then let it sit for 5-10 minutes.400 ml lukewarm water, 7 g dried fast action yeast or 21g fresh yeast
- Add the olive oil, remaining flour, and salt.2 tsp fine sea salt, 5 tbsp olive oil, 500 g strong bread flour
- Knead the dough for 5 minutes until it comes together, becoming soft and less sticky.
- Transfer the dough to a large oiled bowl, cover with cling film and a clean towel, and let it rise for 1 hour.
- After this time, heat the oven to 220°C/200°C fan/gas 7.
- Use 2 tablespoons of olive oil to grease a 9-inch by 13-inch rimmed baking pan.
- Transfer the dough to the baking pan and press it down gently. Use your fingers to dimple the dough, then drizzle the top with the garlic olive oil mixture. If using, press the tomatoes gently into the dough. Let the dough rise for 20-30 minutes until it puffs slightly.
- Bake until golden brown, 20 to 30 minutes. Cool the baked focaccia bread on a wire rack.
- Sprinkle some more olive oil if desired.
Making the Topping
- Add garlic, olive oil, salt, and herbs to a small pan.4-5 garlic cloves crushed or grated, ¼ small bunch of rosemary, 1 tbsp chopped fresh thyme or 1 teaspoon dried, 5 tbsp olive oil, 1 tsp flaky sea salt
- Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic, but before the garlic browns.
- Set aside.
Video
Notes
- Use warm water to activate the yeast (around 110-115°F or 43-46°C). Too hot or cold water can affect the yeast’s activity.
- Knead the dough until it’s smooth, elastic, and a little sticky for the best texture.
- Let the dough rise properly; the first rise should take about 1 hour until it doubles in size. The second rise in the pan should be about 20-30 minutes.
- Preheat the oven to 220°C/200°C fan/gas 7 before baking to ensure it’s ready.
- Before baking, dimple the dough with your fingers and press toppings like garlic oil and tomatoes gently into it.
- Bake for 15-20 minutes, checking towards the end to avoid over-browning.
- Cool the focaccia on a wire rack to keep the bottom crispy.
- For extra flavour, drizzle with more olive oil and sprinkle with sea salt flakes before serving.
Great foccacia recipe. I loved the herbs in it and the video was super helpful. Thank you!
Focaccia is one of my favorite breads. And it’s so easy to make, right!? Thanks for the great recipe and instructions. I’ll be making this again and again! 🙂
I love focaccia, and this one looks so easy to make! It’s especially yummy for caprese sandwiches.
This focaccia is absolutely delicious! The crispy crust and soft center, along with the rosemary and sea salt, give it that authentic Italian flavor.
This is delicious focaccia, I have tried it my family loved it. This is going to in my menu.
I really enjoyed making this focaccia. Homemade is so much better than ready made and this has all the flavours of a classic Italian focaccia!
I made this focaccia bread, and it was a hit! The crispy crust and soft inside, with the rosemary and sea salt, made it perfect for sandwiches and dipping.
Focaccia is my go to bread. So easy to make. Always turns out perfectly.
Delicious bread!! It worked perfectly and we loved it dipped in herbed olive oil.
This recipe was so easy to follow. The focaccia bread tasted amazing and was so fluffy!
Wow! This bread looks absolutely delicious! Perfect bread to pair with our hot drinks! The crispy texture outside and softness inside will make this very enticing! Loved it!
This focaccia reminds me of Italy! I love it! I appreciate all the details on making it too!
Homemade bread is the best. Focaccia is my favourite to make. I have tried several recipes, and have not found my fav so far. I will give this one a try next.
Perfect focaccia!!! Soft and delicious!!!