Easy Focaccia Bread Recipe

This Easy Focaccia Bread Recipe is my go-to when I want something warm, fluffy, and full of flavor without too much effort. It’s a simple Italian flatbread with a golden crust, pillowy inside, and plenty of olive oil and herbs that make it completely irresistible. Whether I’m serving it with soup, slicing it for sandwiches, or enjoying it straight from the oven, it never lasts long.

Why You’ll Love This Recipe

I love this focaccia because it’s incredibly easy to make—even if I don’t bake often. The dough is forgiving, the ingredients are basic, and the result is restaurant-quality. It has a beautiful crisp edge, an airy center, and that signature dimpled top that soaks up olive oil and herbs. Plus, it’s versatile enough for any meal or occasion.

Ingredients

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

• All-purpose flour

• Warm water

• Active dry yeast

• Olive oil

• Sugar

• Salt

• Dried or fresh rosemary (or other herbs)

• Flaky sea salt (for topping)

Directions

1. I start by dissolving the sugar in warm water, then stir in the yeast. I let it sit for about 5–10 minutes until it becomes foamy.

2. In a large bowl, I mix the flour and salt, then pour in the yeast mixture and olive oil. I stir until a sticky dough forms.

3. I transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

4. Once risen, I drizzle olive oil into a baking pan and gently press the dough into it, stretching it to fit the pan.

5. I let it rise again for about 20–30 minutes, then use my fingers to make deep dimples all over the surface.

6. I drizzle more olive oil on top and sprinkle with rosemary and flaky sea salt.

7. I bake the focaccia in a preheated oven at 425°F (220°C) for 20–25 minutes, or until golden brown.

8. I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe makes one standard 9×13-inch pan of focaccia, which gives me about 12 pieces. It takes around 15 minutes to prepare, 1 hour to rise, and 25 minutes to bake. Altogether, I have fresh, homemade bread in under 2 hours.

Variations

I often change things up by adding sliced cherry tomatoes, olives, caramelized onions, or even shredded cheese on top before baking. For a spicy twist, I sprinkle on crushed red pepper flakes or chopped jalapeños. Sometimes I replace the rosemary with thyme or Italian seasoning to suit the meal I’m pairing it with.

Storage/reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly and freeze it. To reheat, I warm slices in the oven at 350°F (175°C) for about 10 minutes or pop them in a hot skillet for a crispier finish. It tastes just as fresh when reheated properly.

FAQs

Can I make this dough ahead of time?

Yes, I often refrigerate the dough after the first rise. I just let it come to room temperature before pressing it into the pan.

Do I have to use olive oil?

Olive oil is traditional and adds flavor, but I’ve used avocado oil in a pinch with good results.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount and skip the proofing step—just mix it right into the flour.

Why does my dough feel too sticky?

It’s supposed to be a bit sticky! That’s what helps create the soft interior. I use oiled hands to handle it instead of adding extra flour.

What’s the best way to serve focaccia?

I serve it warm as a side with pasta, soup, or salad. It’s also great for sandwiches or dipped in balsamic vinegar and olive oil.

Conclusion

This Easy Focaccia Bread Recipe is one of those staples I come back to again and again. It’s simple, satisfying, and endlessly customizable. Whether I’m feeding guests or just craving something fresh and savory, this focaccia never disappoints. It’s a recipe that brings comfort and flavor with every bite.