There’s something so comforting about homemade bread, especially when it’s as delicious and versatile as focaccia. If you’ve been searching for an easy focaccia bread recipe, you’re in the right place. This recipe gives you soft, airy, and flavorful bread that's perfect as a snack, side dish, or sandwich base.
With simple ingredients and straightforward steps, you can easily bake this delightful treat in your own kitchen. Whether you’re a seasoned baker or trying focaccia for the first time, you’ll appreciate how approachable and rewarding this recipe is.
Why You'll Love This Recipe
- Simple ingredients you likely already have on hand
- Quick rise time for freshly baked bread in under 2 hours
- Soft, airy texture with a crisp golden crust
- Customizable with herbs, olives, or other toppings
- Perfect for sandwiches, dipping, or serving alongside meals
Ingredients
Gather these easy-to-find ingredients to make your focaccia bread. Feel free to customize with your favorite toppings!
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- Coarse sea salt for topping
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including rising)
- Servings: 8 slices
- Calories: Approximately 220 per serving
How to Make Easy Focaccia Bread Recipe: The Ultimate Delightful Treat
- In a small bowl, stir the warm water and sugar, then sprinkle in the yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
- In a large mixing bowl, combine the flour and kosher salt. Add the yeast mixture and 1/4 cup olive oil. Mix until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
- Lightly oil a large bowl and place the dough inside, turning to coat with oil. Cover the bowl with a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 425°F. Oil a 9x13-inch baking pan and gently press the dough into it, spreading it out evenly.
- Use your fingers to dimple the surface of the dough, creating small wells. Drizzle with olive oil, sprinkle chopped rosemary and coarse sea salt on top.
- Let the dough rest for 15 minutes while the oven heats.
- Bake for 20-25 minutes until golden brown and crisp on the edges. The bread should sound hollow when tapped.
- Remove from the oven, drizzle with a little more olive oil if desired, and let cool slightly before slicing and serving.
Tips for the Best Results
- Use warm water (not hot) to activate the yeast without killing it.
- Don’t skip the dimpling step; it helps olive oil settle into the dough for extra flavor.
- Allow the dough to rise fully for a light, airy texture.
- Brush extra olive oil on top right after baking for a shiny, flavorful crust.
- Experiment with toppings like olives, cherry tomatoes, or caramelized onions for variety.
Storage and Reheating
Store leftover focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months.
To reheat, warm slices in a preheated 350°F oven for 5-7 minutes until crispy. You can also toast slices in a skillet or toaster oven for a quick refresh.
Frequently Asked Questions
Can I make focaccia bread without yeast?
Traditional focaccia requires yeast to achieve its distinctive airy texture. While you can make a quick flatbread without yeast, it won’t have the same rise or flavor as this easy focaccia bread recipe.
What’s the difference between focaccia and pizza dough?
Focaccia dough is similar to pizza dough but typically has more olive oil and a softer, thicker texture. It’s also dimpled on top before baking and often seasoned with herbs and coarse salt.
Can I use whole wheat flour for this recipe?
You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser crumb. Keep in mind the texture will be less light and airy but still delicious.
How do I know when the focaccia is done baking?
The bread should be golden brown on top with crispy edges. When tapped, it should sound hollow. An internal temperature of around 200°F confirms it’s fully baked.
