Easy Focaccia Bread Recipe

I share a simple, yet unforgettable Easy Focaccia Bread recipe that results in a golden, olive oil–rich loaf with a crisp crust and pillowy interior. It’s perfect for dipping, sandwiches, or enjoying on its own.

Why You’ll Love This Recipe

I adore how this focaccia is effortlessly impressive. With minimal ingredients and just a little hands-on time, I can have warm, aromatic bread that’s soft inside, crisp outside, and bursting with olive oil flavor. It’s versatile, satisfying, and a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour)

• Active dry yeast

• Warm water

• Salt

• Sugar or honey (for yeast activation)

• Extra-virgin olive oil

• Coarse sea salt

• Fresh rosemary (optional)

directions

1. I proof the yeast by stirring warm water, sugar, and yeast; then I let it sit until foamy.

2. I mix flour and salt in a bowl, then add the yeast mixture and plenty of olive oil, stirring until a shaggy dough forms.

3. I knead lightly until the dough is smooth and elastic, about 5 minutes.

4. I place the dough in an oiled bowl, cover it, and let it rise for about 1 hour until doubled.

5. I transfer the dough to a well-oiled baking pan, gently stretch it to fit, and use my fingertips to press deep dimples all over the surface.

6. I drizzle additional olive oil, sprinkle coarse sea salt, and fresh rosemary over the dough.

7. I cover and let it rise a second time for about 20 minutes.

8. I bake in a preheated oven at 425 °F (220 °C) until golden brown and crisp on top.

9. I remove it from the pan, let it cool slightly, then slice into squares or tear by hand to enjoy that fragrant crumb.

Servings and timing

• Servings: Makes 8 to 10 servings

• Timing:

  • Prep & knead: 10 minutes

  • First rise: 1 hour

  • Shaping & second rise: 20–30 minutes

  • Bake: 20–25 minutes

  • Cooling: 5 minutes

  • Total: about 2 hours

Variations

• I press halved cherry tomatoes or sliced olives into the dough for a colorful topping.

• I swap fresh rosemary for thyme, oregano, or chopped sun‑dried tomatoes to vary flavors.

• I brush with garlic-infused olive oil before dimpling for an aromatic boost.

• I create individual focaccia by dividing the dough into smaller pans or sheets.

storage/reheating

• I store leftovers wrapped in foil or in a sealed bag at room temperature for up to 2–3 days.

• To refresh the crust, I reheat in a 350 °F oven for about 5–7 minutes.

• I freeze cooled slices in a resealable bag for up to a month; I thaw at room temperature and revive by warming in the oven.

FAQs

Do I need to knead focaccia dough?

Yes—but only lightly. I knead for just a few minutes until smooth, then let the yeast do the rest during the rise.

Can I use instant yeast instead of active dry?

Absolutely—I mix instant yeast directly with the dry ingredients and skip the proofing step.

Why are the dimples important?

I press dimples to prevent the dough from puffing unevenly and to hold pools of olive oil and toppings for flavor.

Can I make this gluten-free?

I use a gluten-free all‑purpose flour blend and tweak hydration slightly—it’s not pizza-style, but still tender and flavorful.

Can I bake this in a cast‑iron skillet?

Definitely—I press the dough into a well‑oiled skillet and bake; the skillet gives a beautifully crisp bottom crust.

Conclusion

I find this Easy Focaccia Bread both comforting and charming—simple to make yet full of flavor. With a crisp crust, soft interior, and aromatic olive oil and herbs, it’s a bread I bake again and again for weeknight dinners, gatherings, or snacktime enjoyment.