There’s something truly comforting about homemade focaccia bread. With its golden crust, airy crumb, and fragrant rosemary aroma, this bread is an easy way to bring the warmth of a bakery right into your kitchen. You’ll love how simple it is to make homemade focaccia bread that tastes like it came from a professional bakery.
This recipe is designed for anyone who wants soft, flavorful focaccia without complicated steps. Whether you’re serving it as a side or using it for sandwiches, this bread is sure to impress your family and guests.
Why You'll Love This Recipe
- Uses simple pantry ingredients you likely already have.
- Requires minimal hands-on time, perfect for busy days.
- Produces a light, fluffy interior with a crisp, golden crust.
- Customizable with herbs and toppings to suit your taste.
- Great for sandwiches, appetizers, or alongside soups and salads.
Ingredients
Gather these basic ingredients to make your homemade focaccia bread soft and flavorful.
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (about 110°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon coarse sea salt for topping
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes (including rising time)
- Servings: 8 slices
- Calories: Approximately 210 per serving
How to Make Easy Homemade Focaccia Bread Recipe
- In a large bowl, combine warm water, sugar, and yeast; stir and let sit for 5 minutes until frothy, indicating the yeast is active.
- Add the flour, kosher salt, and 1/4 cup olive oil to the yeast mixture; stir until the dough begins to come together.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat your oven to 425°F and lightly oil a 9x13-inch baking pan.
- Transfer the dough to the pan and gently stretch it out to fill the pan. Use your fingertips to dimple the dough all over deeply.
- Drizzle a tablespoon of olive oil over the surface, sprinkle chopped rosemary and coarse sea salt evenly.
- Let the dough rest for 20 minutes to rise slightly again while the oven heats.
- Bake for 20-25 minutes until the focaccia is golden brown and sounds hollow when tapped.
Tips for the Best Results
- Use warm water (about 110°F) to activate the yeast without killing it.
- Don’t skip the dimpling step; it creates the focaccia’s signature texture and holds olive oil well.
- If you want extra flavor, add thinly sliced garlic or cherry tomatoes before baking.
- Use a kitchen scale if possible for more precise measurements, especially with flour.
- Let the bread cool slightly before slicing to keep the crumb from becoming gummy.
Storage and Reheating
Store your homemade focaccia bread tightly wrapped at room temperature for up to 2 days. For longer storage, wrap tightly and place in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, warm slices in a preheated 350°F oven for about 5-7 minutes until crisp on the outside and soft inside. Avoid microwaving as it can make the bread chewy.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Use the same amount but add it directly to the flour without proofing it in water first. Slightly reduce the water to keep the dough consistency right.
What can I use instead of rosemary for toppings?
Fresh thyme, oregano, or basil work wonderfully. You can also try toppings like caramelized onions, olives, or sun-dried tomatoes for different flavors.
Do I need to knead focaccia dough?
Kneading helps develop gluten and gives focaccia its chewy texture. While some no-knead recipes exist, kneading for about 8-10 minutes yields the best crumb and rise.
Can I make focaccia gluten-free?
Yes, but you’ll need a gluten-free flour blend designed for bread baking and possibly additional binding agents. Texture and rise may differ from traditional focaccia.
