focaccia bread recipe

A super simple focaccia bread recipe that comes together quickly that you can customize with your favorite toppings.

Easy Focaccia Recipe

flour

Tablespoon rapid rise yeast

water

salt

sugar

olive oil, divided

In a large bowl mix flour and yeast.

Stir hot water, salt, and sugar together in...

Stir hot water, salt, and sugar together in a glass measuring cup until salt and sugar dissolve. Add 1/2 cup olive oil to hot water mixture and pour everything into the bowl with the flour and yeast.

Mix everything together with your hands until all...

Mix everything together with your hands until all dried bits of flour are incorporated into one dough ball.

Lightly sprinkle countertop with flour. Knead dough 40...

Lightly sprinkle countertop with flour. Knead dough 40 times, adding more flour if necessary. Grease bowl with 1 teaspoon olive oil, place dough ball into bowl, cover with plastic wrap and let rise in a warm place for one hour.

Preheat oven to 425ºF.

When one hour is up, pour half of...

When one hour is up, pour half of remaining 1/4 cup of olive oil onto a baking sheet. Punch down dough ball and place on sheet, moving around to grease underside with olive oil. Drizzle top of dough with remaining oil and spread out gently with hands to a thickness of 1-inch.

Press on dough hard enough with your fingers...

Press on dough hard enough with your fingers to leave imprints all over. Add focaccia toppings, and bake 23-25 minutes, or until golden.

https://mediavine-res.cloudinary.com/video/upload/hufkz5ziryimcc6mbrdw.mp4

An Easy Focaccia Bread Recipe where all you need is (a lot of) olive oil, some focaccia toppings, one hour to rise, and 25 minutes to bake.

Easy Focaccia Bread Recipe

This fluffy focaccia bread is covered in a delicious herbed olive oil. This bread pairs perfectly with so many main course recipes. Enjoy!

Focaccia Bread

olive oil

herbs de provence

pepper

garlic

bread flour (see note

instant yeast

olive oil (for

In a small sauce pan add the olive oil and salt. Stir over medium-low heat until it reaches 100-110°F. Add the dried herbs, pepper, and garlic and stir to combine. Remove from heat and let the mixture steep while you make the focaccia dough. 

Herb Oil

In the bowl of a stand mixer add the bread flour, salt, and yeast. Whisk to combine. Next add the olive oil and water. Mix with the paddle attachment until the ingredients form into a sticky ball. Change to the dough hook and mix on medium speed for 5 minutes, or as long as it takes to form a tacky ball. The dough should clear the bottom and sides of the bowl. If yours doesn’t clear the sides of the bowl, add a tablespoon of flour at a time until the dough does so. IF by chance the dough sticks to the bottom of the bowl a little bit, that’s ok. We just don’t want a dry dough. (My dough always cleans the sides and bottom of the bowl).

Transfer the dough to a floured work surface. Pat the dough into a rectangle. Grab both ends and stretch the dough until it’s twice it’s size. Fold it letter style, over itself to return the dough back to a rectangular shape. Spritz the top of the dough with olive oil or nonstick cooking spray. Cover the dough with plastic wrap and let rest for 15 minutes. 

Stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 15 more minutes. 

One last time, stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 30 more minutes. The dough should rise slightly during this time (but won’t double in size). 

Line a baking sheet with parchment paper and spread the ¼ cup of olive oil over the parchment (use your hands or a pastry brush), making sure the olive oil covers the entire surface. 

Transfer the dough to the baking sheet. Spoon half of the herb oil over the dough. 

Using your fingertips, dimple the dough, gently inching it to the a majority of the pan. The dough doesn’t have to fit into the corners at this time. Add more herb oil as needed to the top of the dough. You want the entire surface coated in oil. 

Cover the pan with plastic wrap and place in the refrigerator for 2 hours (or overnight if you wish) see note #2. 

Remove from the fridge. Drizzle remaining herb oil over the dough and dimple again. The dough should go to the sides and corners of the pan. Loosely cover with the plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 

See note #3. About 30 minutes into the proofing, preheat the oven to 500°F. 

When ready to bake, remove the plastic wrap, place the dough in the oven and immediately turn the oven to 450°F. Bake for 10 minutes. Then, rotate the pan 180° and bake an additional 5-8 minutes or until the top is lightly golden brown. 

Remove from the oven and transfer the bread to a cooling wrack. Let cool for 15 minutes before slicing and servings. 

Dough

This olive and rosemary focaccia recipe is the perfect bread to make and pull out of the freezer when you&#8217;re entertaining. Or, if you&#8217;re not sure about this one, we&#8217;ve got an excellent spring onion focaccia bread too.

Olive and rosemary focaccia

strong plain flour,

caster sugar

tbsp extra-virgin olive oil,

sachets fast-action dried yeast

semi-dried tomatoes

mixed olives, pitted

rosemary leaves

garlic cloves, thinly sliced

Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl. Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.

Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval (about 35cm x 23cm). Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic. Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.

Bake in the oven for 20 minutes until risen and golden brown. Cool completely, wrap well in baking paper and cling film and freeze for up to 3 months.

Reheat from frozen, wrapped in foil, for about 20 minutes at 200°C/fan180°C/gas 6, until warmed through. Drizzle the remaining olive oil over the top.

Focaccia is a great bread that everyone should know how to make.A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour.  This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how.

How to make Focaccia

g Instant Yeast

Flour

Salt

g Extra Virgin Olive Oil

Rosemary

Chives

Mix the ingredients

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.  Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. The dough will be very sticky. Pour the olive oil over the dough, work together until the oil is absorbed. Cover and let rest for 20 minutes.

Bulk Fermentation + Gluten Development

Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.  For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present

Proofing (Second Ferment)

Drizzle olive oil into a 9x13 baking pan until the bottom is covered. After the last stretch and fold, turn the focaccia dough into the pan and gently work it to the edges. Note: If the dough is springing back from the edges, cover and let rest for 15-20 minutes before gently working to the edges.  Cover the pan and let the focaccia proof for 45-60 minutes. At the end of proofing, the dough should be well risen and puffy with gas bubbles. Preheat the oven to 450 F.

Dimple + Add Toppings

Dimple the proofed dough with wet fingers by gently pushing to the bottom of the pan, but do not accidentally go through the dough. For me, I like lots of dimples and run over the dough 2-3 times.  Whisk the olive oil and water together with a fork until it emulsifies, about 2-3 minutes. Pour the mixture over the focaccia where it will pool into the dimples.  Sprinkle flaky salt and fresh herbs over the top. If using other toppings like grape tomatoes, or olives, add them now too and gently press into the dough. Note: This turns into a great pizza with sauce, cheese and anything else you may have in the fridge.

Bake

Place on the middle rack of the 450 F oven and bake for 20-25 minutes until golden on top. Let rest under a cloth on a wire rack for 5 minutes before slicing into hunks of focaccia  Serve as is, or slice in half for creating sandwiches.

This easy no knead cast iron focaccia is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.

No-Knead Cast Iron Focaccia

dry yeast ((about 2 ¼ teaspoons))

water, (divided)

milk

olive oil, (divided)

½ cups all-purpose flour, (plus more as needed)

kosher salt

cornmeal

Sea salt flakes ((or extra kosher salt), for topping)

black pepper

rosemary

Place yeast, ½ cup of warm water, and the sugar in a large mixing bowl on a stand mixer fitted with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add 6 more tablespoons of warm water and the milk.

Mix on low speed for about 2 minutes. Add 6 tablespoons of the olive oil and mix for 1 minute.

Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the kosher salt.

Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 - 1 ½ hours, or until the dough has doubled in size.

Sprinkle cornmeal in a 10-inch cast iron skillet. Punch down the dough, then spread in the prepared skillet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.

Meanwhile, preheat oven to 450°F.

Use your fingertips to make indentations on top of the raised dough. Drizzle the remaining ¼ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle flaky sea salt (or additional kosher salt), pepper, and fresh rosemary on top.

Bake until golden brown, about 20-22 minutes.

Just curious, what brand of olive oil do you use for this recipe?

One Hour Rosemary Focaccia Bread is the hassle-free way to make homemade focaccia bread!  It&#039;s tender and fluffy with the flavors of garlic and rosemary and it&#039;s ready in one hour!

One Hour Rosemary Focaccia Bread

yeast (1/4 ounce package such as Fleischmann's Rapid Rise)

extra virgin olive oil (divided)

all purpose flour (divided (plus more for sprinkling the dough))

freshly grated parmesan (optional)

garlic (finely chopped (optional))

flaky sea salt for topping (optional)

Bloom yeast

Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.  Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.

Prepare dough

Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined.  Add 2 tablespoons of the olive oil mix until combined.  If using dried rosemary, you may add 1 teaspoon at this point.

Add flour

With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).

Grease pan

Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9&quot; cake pan with 1/2 tablespoon of the olive oil.

Shape dough

Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well.  Gently shape the dough into a flat disk and place in the prepared skillet.

Rise

Gently press the dough evenly in the bottom of the skillet and 1&quot; up the sides, then cover with a clean towel.  TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.

Preheat oven

Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.

Combine olive oil mixture

In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, chopped rosemary, and parmesan if using.  If using dried rosemary, add 1/2-1 teaspoon.

Prep focaccia

Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.

Bake focaccia bread

Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.  Cool slightly on a wire rack and enjoy!

This is my go to so my house smells amazing when having folks over. Thank you!!!

Made this tonight for dinner for my son and I.  We both really enjoyed it  I put cheese on it. We both love the cheesy bread from a take and bake place.  But we won't be purchasing theirs anymore.  So easy to make and I know what's in it. Definitely a keeper.

My husband has limited to his sodium intake per day so made this totally without salt other than the Parmesan cheese.  Turned out delicious and I’m now making it for the second time.  Highly recommend this as it’s easy and soooo good.

This recipe turned out perfectly! I topped with an assortment of chopped olives and chunks of feta! It was delicious and the perfect texture! Deliciously savory and salty!
Can’t believe how quickly it came together either!
I also absolutely LOVE how you wrote the recipe to include the ingredients and measurements on each step! So smart! It made it so much easier than reading the directions and then having to scroll back up to find the amounts! 
Thanks!!

I have a suggestion to start the oven to 200° right when you start making the focaccia, that way the oven will be ready.

This was so easy to put together and bake. Thank you for creating this and sharing. I will be sharing this with my friends.  I can't have olive oil and used Sunflower oil; it wasn't as tasty, but it was great knowing I can make Focaccia !

Sounds delicious. I like your changes and additions. I will try them too.

I made this recipe, followed it exactly and did water instead of milk, and baked it in a glass 8x8 baking dish so it was thicker. It was AMAZING and everyone asked me to share your recipe with them. Thanks!

https://www.youtube.com/watch?v=2IRqU3zlTXY

One Hour Rosemary Focaccia Bread is classic focaccia bread made in a cast iron skillet in only one hour.  It’s thick, fluffy and perfect every time! #focaccia #focacciabread #easyrecipes 

Get the recipe: https://flavorthemoments.com/one-hour-rosemary-focaccia-bread

Warm and soft Easy Focaccia Bread with herb and parmesan topping is a breeze to make, has perfect texture and flavor, and pairs well with all almost any meal.

Easy Focaccia Bread

all-purpose flour

Fleischmann's® RapidRise™ Yeast

⅔ cup very warm water

olive oil (divided)

cheese

Italian herb seasoning

Mix flour, yeast, sugar and salt in a large bowl.  Add 2 tablespoons olive oil and water, stirring until well mixed.  Spread dough into greased 13x9-inch pan. Cover and let rise until doubled, about 30 minutes.

Using the handle of a wooden spoon, push multiple holes into the dough.   Drizzle 2 tablespoons of olive oil over dough; sprinkle with garlic, parmesan cheese and Italian herb seasoning.&nbsp;

Cover and let rise additional 15 minutes while oven preheats to 375°F. Bake 30 to 35 minutes until lightly browned.

Cool slightly and cut into slices or squares. Serve alone or with ranch or balsamic dressing for dipping.

Absolutely delicious! Substituted GF flour 1:1 (Cup4Cup) and it was perfect. I usually have issues getting GF dough to rise, but the RapidRise yeast worked really well. Drizzling the top with olive oil also helped brown the top, which has been another problem I've encountered making GF bread. Not this time though! Soft, chewy center with crispy crust, just as focaccia should be! Thanks for an awesome recipe! Everything I've tried so far has been amazing!

Wow! What a fantastic, easy recipe! Great texture and flavor, very versatile too, thank you for sharing Tiffany!

Hi, I made this bread and it came out great! But my dough was very wet and I wonder if I added too much water. I interpreted 1 2/3 cup as 1 cup + 2/3 rd cup water. Is that correct? Thanks for this delicious recipe!

you can spend a lot of money on more expensive focaccia bread, but it won't be any better than this. 90 minutes from start to finish-excellentrecipe

So easy to Make! Even tastier...paired it with my instantpot zuppa toscana!

This looks fantastic i can't wait to bake it

I just made this and its great! I forgot to buy cheese, but even without it the bread is great. Light and airy and it smelled great while I was baking it :)

This easy focaccia bread is a no-knead, one-bowl recipe that gives you a soft, airy crumb, a crisp olive-oil crust, and reliable results every time. Made with simple pantry ingredients and minimal hands-on work, it’s a foolproof way to bake homemade focaccia for everyday meals, sandwiches, or sharing at the table.

Easy Focaccia Bread (No Knead, One Bowl)

instant dry yeast (see notes for substitutions)

sugar (helps activate the yeast)

all-purpose flour (bread flour also works)

salt (essential for classic focaccia flavor)

extra virgin olive oil

rosemary (optional, fresh or dry)

bloom the yeast

Bloom the yeast: Add 1¾ cups&#32;lukewarm water, 2 teaspoons&#32;instant dry yeast, and 2 teaspoons&#32;sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.

make the dough

Make the dough: Add 4 cups&#32;all-purpose flour and 3 teaspoons&#32;salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.Add 2 tablespoons&#32;Extra Virgin Olive Oil and stir again. The dough will be wet and soft. That’s correct.

proofing

Cover the bowl with a damp cloth or plastic wrap.Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.You can also let it rise at room temperature. In cooler kitchens, this will take longer.Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.

folding

Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.

second proofing

Second rise in the pan: Grease the pan well with 2 tablespoons&#32;Extra Virgin Olive Oil. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.In the meantime, preheat the oven to 450°F (230°C).

add topping

Dimple and top: Mix 2 tablespoons&#32;extra virgin olive oil, 3 tablespoons&#32;water, and ½ teaspoon&#32;salt in a small bowl.Dip your fingers into the mixture and press deep dimples into the dough.Pour the rest of the mixture on top. Sprinkle with ½ teaspoon&#32;rosemary or more if you like.

bake

Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.

I love your recipes! The healthiest cooking and eating I have done this past year is because of you. Thank you so much!

I made this today, and it was super easy and delicious!

I had never baked any kind of bread before. I knew very little about how to bake bread- how to bloom yeast, proof dough- any of it. And this recipe made it easy for me. The bread came out fantastic. It turned out so good that I am making it again a week later! Thank you for making it seem less complicated and intimidating to a beginner.

Best focaccia ever, easy, quick, my to go to for years now!

This was a very simple recipe to follow. I appreciate the breaking down of every ingredient and step of this. This was my first time making any kind of bread and I am more than proud with the finished product. Thank you.

Just made mine and added, jalapeño and sharp cheddar! Wonderful recipe :-)

I always use this recipe and I always have trouble getting it out of the 9x12 pan. I use all the olive oil stated in the recipe too. It is a great bread recipe, I’d just love a solution for getting it out of the pan

So simple and delicious, my family loved it. I topped with roasted tomatoes, garlic, rosemary, and salt

Love all your recipes simple ,old school , health , and sooo good

I have been living in Sicily but from California. I love it here! But we have to move home to cali for a few years.  I love your story and recipes

This was really easy, and turned out so pretty! Tasty, too!I topped mine with rosemary and thyme, cherry tomatoes and sliced kalamata olives, and sprinkled it with vanilla salt. Baked it on a half sheet pan.

https://www.youtube.com/watch?v=KZqBR1vjG-4

GET RECIPE: https://theplantbasedschool.com/focaccia-no-knead/

This easy focaccia recipe will yield perfectly baked bread with a golden crisp crust and a soft, airy crumb.

You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.

And with this no-knead focaccia recipe, you won’t even make your hands dirty.

INGREDIENTS:
FOR THE DOUGH
1¾ cups (440 grams) lukewarm water
2 teaspoons (7 grams) instant dry yeast substitute active dry yeast
2 teaspoons (8 grams) sugar
4 cups (600 grams) all-purpose flour or bread flour
3 teaspoons (12 grams) salt
2 tablespoons (30 grams) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper)

TOPPING
2 tablespoons (15 - 30 grams) extra virgin olive oil
3 tablespoons (45 grams) water
½ teaspoon (2.5 grams) salt
1 teaspoon (5 grams) flaky salt
5 sprigs rosemary

BAKE: When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Please enjoy ❤️ Nico & Louise

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Easy Focaccia Recipe

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Top 8 focaccia bread recipe recipes from across the web

The most viewed focaccia bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Focaccia Recipe

Focaccia Bread

Olive and rosemary focaccia

How to make Focaccia

No-Knead Cast Iron Focaccia

One Hour Rosemary Focaccia Bread

Easy Focaccia Bread

Easy Focaccia Bread (No Knead, One ...

The most viewed focaccia bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine