Golden on the outside, and soft and fluffy on the inside, this homemade focaccia bread is irresistibly delicious. Infused with olive oil, a touch of honey, and fresh rosemary, it’s the perfect bread for dipping, snacking, or serving alongside any meal.
Simple to make yet full of flavor, this recipe will have you baking focaccia on repeat!
Focaccia
I have been making this focaccia bread for several years, and it is one of my favorites. It started with my sister’s version, and over time, I have tweaked it just slightly. The result is a perfectly soft and flavorful bread with a golden crust that disappears almost as soon as it comes out of the oven.
Few things are as comforting as the smell of freshly baked bread. The moment you pull a warm, golden loaf from the oven, you know something delicious is about to be enjoyed. This focaccia is no exception. Whether paired with a meal, used for sandwiches, or savored on its own, it is always a favorite.
This recipe uses a short rest after adding half the flour. Resting the focaccia dough with only half the flour added, and then incorporating the rest later, helps create a more hydrated dough. This process helps create a lighter, airier texture and enhances the flavor.
My top tips for making focaccia:
- Dimple the dough deeply before baking to create those classic pockets that hold olive oil and flavor.
- Drizzle plenty of olive oil for both flavor and a golden crust.
- Be generous with fresh rosemary and coarse salt to enhance the flavor and give the bread its classic savory taste.
- Use a digital thermometer to ensure the bread is fully cooked. The focaccia is fully baked when it reaches 190°F in the center of the bread.
Ingredients for homemade focaccia
- Flour - Use all-purpose flour in this recipe
- Olive Oil - Used in the dough and to grease the pan. Olive oil is also drizzled over the dough just before baking.
- Active Dry Yeast - Helps the dough rise, creating a light and airy texture in the focaccia.
- Honey - Adds a touch of flavor without making the bread sweet.
- Topping - Use coarse sea salt and fresh rosemary. You can vary the toppings to your liking. Add dried herbs, leave plain, or add smoked salt.
How to make focaccia bread
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine water, honey, and yeast.
- Let rest for 5 minutes until the yeast becomes active and bubbly.
- Stir in 2 cups of the flour. Then rest for 20 minutes. The dough will begin to get puffy and slightly bubbly.
- Add the olive oil, salt, and remaining 2 cups of flour.
- Mix well and then knead by machine for 5 minutes.
- Place dough in a bowl greased with olive oil.
- Cover and let rise until double, about 1 ½ - 2 hours.
- Gently push down in the center of the dough to deflate.
- Grease your pan by first buttering with cold butter and then spreading with olive oil.
- Add dough and gently push down on dough to help spread it out.
- Cover and let rise for 30-45 minutes and the dough is puffy.
- Make the divets in the bread by pushing your fingers into the dough.
- Drizzle with olive oil.
- Sprinkle with coarse salt and fresh rosemary.
- Bake in preheated 415°F oven for 30-35 minutes until the bread is fully cooked through (190°F).
Recipe tips for making great focaccia
- Focaccia dough is sticky. Don't continue to add flour like you would do with most yeast dough.
- Use olive oil on your hands when handling the dough to help prevent the dough from sticking to your hands.
- When using a glass baking dish, rub it first with cold butter, and then add the olive oil. Using both helps prevent the bread from sticking to the pan. Make certain both the butter and the olive oil have covered every surface of the pan, including the sides and corners.
- Allow the cooked bread to rest in the pan for 5-10 minutes. Then remove from pan and continue cooling on a baking rack. The bread is best if you allow it to cool for another 10-15 minutes before slicing and serving.
Frequently asked questions
Store fully cooled focaccia at room temperature in an airtight container for up to two days. For longer storage, freeze it in a sealed bag and reheat it before serving.
This helps create a more hydrated dough. This process helps create a lighter, airier texture and enhances the flavor.
Serving suggestions
Homemade focaccia bread is delicious and served as an appetizer with your favorite dips or spreads, but it is also great served alongside your main meal.
Dips and spreads
- Sun Dried Tomato Spread - A bold and briny olive spread with capers, garlic, and herbs, perfect for pairing with bread.
- Olive Tapenade - A rich and tangy spread made with sun-dried tomatoes, garlic, and herbs for a burst of Mediterranean flavor.
- White Bean Dip - A creamy dip similar to hummus, but made with white beans, garlic, lemon, and herbs for a smooth and flavorful spread.
- Bread Dipping Oil - Olive oil, dried herbs, Parmesan cheese, and a drizzle of balsamic vinegar.
Main dishes
- Baked Spaghetti - A hearty pasta dish with a savory meat sauce, baked until perfectly combined and flavorful.
- Shrimp Sausage Pasta - A creamy, flavorful pasta dish with tender shrimp, savory sausage, and a rich garlic-Parmesan sauce.
- Orecchiette with Sausage and Spinach - A simple yet delicious pasta dish featuring orecchiette, crumbled sausage, and fresh spinach in a light, flavorful sauce.
More delicious homemade bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious bread recipes!
Focaccia Bread Recipe
Equipment
- Casserole Dish 7 x 11 inch
Ingredients
Dough
- 1 ½ cups warm water (100-120°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons honey
- 4 cups flour
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
For Baking
- 1 tablespoon butter (cold, for greasing pan)
- 1-2 tablespoons olive oil (for greasing pan)
- 1-2 tablespoon olive oil (for drizzling over dough)
- coarse salt
- 1-2 teaspoons fresh rosemary (optional)
Instructions
- Combine water, honey, and yeast. Let rest for 5 minutes until the yeast becomes active and bubbly.1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, 2 tablespoons honey
- Stir in 2 cups of the flour. Then rest for 20 minutes. The dough will begin to get puffy and slightly bubbly.4 cups flour
- Add the olive oil, salt, and remaining 2 cups of flour.3 tablespoons olive oil, 1 ½ teaspoons salt
- Mix well and then knead by machine for 5 minutes.
- Place dough in a bowl greased with olive oil.
- Cover and let rise until double, about 1 ½ - 2 hours.
- Gently push down in the center of the dough to deflate.
- Grease your pan by first buttering with cold butter and then spreading with olive oil. Buttering and then adding oil helps prevent the focaccia from sticking to the pan. If using a nonstick pan, you can omit the butter.1 tablespoon butter, 1-2 tablespoons olive oil
- Add dough and gently push down on dough to help spread it out. Cover and let rise for 30-45 minutes and the dough is puffy.
- Make the divets in the bread by pushing your fingers into the dough.
- Drizzle with olive oil. Sprinkle with coarse salt and fresh rosemary.1-2 tablespoon olive oil, coarse salt, 1-2 teaspoons fresh rosemary
- Bake in preheated 415°F oven for 30-35 minutes until the bread is fully cooked through (190°F).
Notes
-
- The 20 minute rest is optional. If you're running short on time, leave it out.
- Focaccia dough is sticky. Don't continue to add flour like you would do with most yeast dough.
-
- Use olive oil on your hands when handling the dough to help prevent the dough from sticking to your hands.
-
- When using a glass baking dish, rub it first with cold butter, and then add the olive oil. Using both helps prevent the bread from sticking to the pan. Make certain both the butter and the olive oil have covered every surface of the pan, including the sides and corners.
-
- Allow the cooked bread to rest in the pan for 5-10 minutes. Then remove from pan and continue cooling on a baking rack. The bread is best if you allow it to cool for another 10-15 minutes before slicing and serving.
- I've baked in an 7x11 inch pan. If using a larger pan (9x13) reduce the baking time by 5-8 minutes.
- Your bread is fully baked when the internal temperature reaches 190°F.
- If you bread is browning too quickly, light cover with a piece of foil the final 10 minutes of baking.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Betsy P Cornell says
I had spaghetti sauce in the crock pot and had 3 hours to do a bread. This was FABULOUS! Great directions and fool proof, even with a metal 13x9 pan. Thanks for a great recipe!!
Kathy says
Hi Betsy,
Thanks so much! I'm so glad you enjoyed the bread. It goes perfectly with homemade spaghetti!
Kathy 🙂