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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Focaccia Bread
What is Focaccia?
Focaccia is a soft and fluffy flat bread made with olive oil and various toppings.
It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world.
You can eat Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during meal time, or as a snack or appetizer throughout the day.
Focaccia Recipe
This authentic Italian Focaccia recipe is one of the easiest bread recipes ever.
It’s 100% homemade, easy, no fuss and takes less than 2 hours.
The recipe calls for five (5) basic ingredients:
- Olive oil
- All-purpose flour
- Instant yeast
- Warm water
- Salt
Focaccia Toppings:
You can add a variety of toppings. Here are some of the popular ingredients to top off the bread:
- Garlic
- Herbs such as rosemary, oregano, sage or Italian basil.
- Olives can be added to the dough.
- Sliced onion can be used as a Focaccia topping.
- Vegetables such as cherry tomatoes, artichoke and mushrooms can also be added as the toppings.
How to Make Focaccia?
To make focaccia pizza, first you mix all the ingredients above to form a sticky dough. You can do it without mixer and by hand.
Transfer the dough into a baking pan and let it rise at room temperature for 60 minutes.
Gently poke the dough all over with your index finger and add the toppings.
For the toppings, I used sea salt flakes, garlic, fresh rosemary and oregano, yielding the best homemade Focaccia bread.
Frequently Asked Questions
Is It Vegan?
This is a healthy vegan recipe as it calls for olive oil instead of butter.
Also, no diary products are present in the recipe.
What Are the Most Popular Toppings for Focaccia?
Rosemary and garlic are two of the most popular toppings.
You can use either rosemary, garlic or combine the both.
How Many Calories per Serving?
The bread is only 377 calories per serving.
What Dishes to Serve with This Recipe?
This bread is best served with olive oil and balsamic vinegar. It’s a fabulous side dish or appetizer for dinner.
For an authentic Italian meal and easy weeknight dinner, I recommend the following recipes.
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Focaccia
Ingredients
- 2 tablespoons olive oil (to drizzle onto the pan)
Dough:
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast or active dry yeast
Toppings:
- 1 teaspoon sea salt flakes or kosher salt
- 2 cloves garlic (minced)
- 1 tablespoons chopped rosemary
- 1 tablespoon chopped oregano
Instructions
- Drizzle about 2 tablespoons olive oil into a 9" x 13" (22cm x 33cm) pan.
- Combine all of the Dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.
- While the dough is rising, preheat the oven to 375°F (190°C).
- Gently poke the dough all over with your index finger.
- Drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, rosemary and oregano.
- Bake the bread until it's golden brown, 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature.
Notes
Nutrition
What a quick easy and great tasting recipe. Thanks ❤️
This focaccia looks good. I am going to make it.
Focaccia is my favorite bread. So good!
Active dry yeast must be bloomed before adding to dry ingredients – your dough will be not as sticky and depending on your environment, proofing will vary, usually with cooler areas preheat an oven to 120, shut off, and with open door place bowl with dough (covered with wrap or towel), let sit and 1st proof for 2-3hrs, second proof for at least 1hr – this will ensure best result.
My go-to focaccia recipe. I let the oven go up to 120 and then turn it off and put the dough inside to let it rise, room temperature doesn’t work for me. Everything else is great.
Awesome!😊
It was sooo easy to make and absolutely delicious! It unfortunately got moldy overnight though! What’s the best way to store it? I am definitely making it again tonight and probably just eating it all until I figure out how to store it properly!
Just keep in the fridge in a sealed plastic bag and reheat before serving.
It’s the best recipe I have come across!
Came out perfect and delicious! Thank you so much for sharing the recipe?
Thank you!😊
If you use active dry yeast you must bloom the yeast by combining warm water and a teaspoon of sugar, then the yeast. It shouldn’t be a sticky dough, you should be able to form it into a ball, and it should rise twice. Add the flour slowly to the dry ingredients, and don’t over-mix. I like to do it by hand.
Extremely heavy and would never seem to cook all the way through. Next time I’ll proof the yeast like you said.
I followed the directions and the video twice and both times the dough didn’t rise at all. I’m wondering if the salt addition should have read sugar?
No. This recipe works, it’s tried and tested.
See post above yours. Bloom the yeast first
Sorry, but I followed the recipe strictly, & it was way too dry & crunchy on the top & the bottom. I had to put on my baker’s thinking cap, & do some repair work. I used fresh Rosemary & Sea Salt…the flavors were fine. However, I ended up spraying the top & sides with water ? to soften the heavy crunch. What did I do wrong? It tastes fine & I love the flavors. Help! In the meantime, I am going to try another recipe tomorrow. Thanks! ?
I am pretty sure the recipe is correct, perhaps you used the wrong measurements?