Homemade Focaccia Bread Recipe

Focaccia is an incredibly light and airy Italian bread with a crisp golden crust and a rich olive oil flavor. Infused with rosemary and sprinkled with sea salt, this homemade focaccia is perfect as a side, for sandwiches, or even on its own with a dip in olive oil and balsamic vinegar.

Ingredients

For the Dough:

4 cups (500g) all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (110°F/43°C)
2 tsp salt
1 tbsp honey or sugar
1/4 cup olive oil

For Topping:

3 tbsp olive oil (plus extra for drizzling)
2 tsp flaky sea salt
1 tbsp fresh rosemary, chopped
1/2 tsp crushed red pepper flakes (optional)
1 clove garlic, minced (optional)

Instructions

1. Activate the Yeast

In a small bowl, combine warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes until foamy. If the mixture doesn’t bubble, your yeast may be expired or the water temperature may be too hot or cold.

2. Mix the Dough

In a large mixing bowl, combine flour and salt. Slowly pour in the yeast mixture and olive oil, stirring until a sticky dough forms. If using a stand mixer, knead with a dough hook on low speed for 5-6 minutes. If mixing by hand, knead on a floured surface for 10 minutes until smooth and elastic.

3. First Rise

Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

4. Shape the Dough

Grease a 9×13-inch baking pan with olive oil. Gently stretch the dough into the pan, pressing it to the edges. If the dough resists, let it rest for 10 minutes, then try again.

5. Dimple and Second Rise

Drizzle 2 tbsp olive oil over the dough. Use your fingertips to press deep dimples all over the surface—this helps the bread rise evenly while creating crispy pockets of olive oil. Cover and let it rise for another 30-45 minutes.

6. Bake the Focaccia

Preheat the oven to 425°F (220°C). Before baking, sprinkle the dough with flaky sea salt, rosemary, and crushed red pepper flakes. If using garlic, mix it with 1 tbsp olive oil and drizzle over the dough. Bake for 20-25 minutes until golden brown and crispy on top.

7. Cool and Serve

Remove the focaccia from the oven and immediately brush with a little more olive oil for extra flavor. Let it cool for at least 10 minutes before slicing.

Cooking Tips & Notes

Use Good Olive Oil: Since olive oil is a major component of focaccia, using high-quality extra virgin olive oil will enhance the flavor.
Crispier Crust? Bake the focaccia in a cast iron skillet or on a pizza stone to develop an even crispier crust.
Soft Interior Tip: For an ultra-soft inside, let the dough rise overnight in the fridge before shaping and baking.
Herb Variations: Swap rosemary for thyme, oregano, or basil, or mix multiple herbs for a unique flavor.
Storage & Reheating: Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5-10 minutes to refresh the crispiness.

Serving Suggestions

With Dipping Oil: Serve warm with a bowl of olive oil, balsamic vinegar, and a sprinkle of Parmesan cheese.
As a Side Dish: Pairs perfectly with soups, salads, pasta, and grilled meats.
For Sandwiches: Slice the focaccia in half and fill with fresh mozzarella, tomatoes, and basil for a Caprese sandwich, or use it for a hearty panini.
Topped with Cheese: Add grated Parmesan or mozzarella on top before baking for a cheesy variation.

This homemade focaccia bread is simple to make yet incredibly flavorful, making it a must-try for any bread lover. Enjoy fresh out of the oven for the best experience!