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Focaccia Bread Recipe

This Focaccia Bread is SO EASY! With a crispy crust and soft interior, it's perfect for sharing and customizing with your favorite toppings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: Italian
Keyword: Easy, Homemade, Vegetarian
Servings: 8 servings

Ingredients

  • 1.5 cups warm water (105-115°F)
  • 1 tsp honey
  • 7 g instant yeast (1 packet or 2 1/4 tsp)
  • 3.75 cups all-purpose flour (or bread flour)
  • 1.5 tsp salt
  • 1 tbsp extra virgin olive oil
  • 0.25 cups extra virgin olive oil (for greasing the pan)
  • 2 tbsp extra virgin olive oil (for topping mixture)
  • 2 cloves garlic (minced)
  • 0.5 tsp salt (for topping mixture)
  • 1.5 tsp fresh rosemary (finely chopped from 2 sprigs)
  • 1 tsp kosher salt or flaky salt (to sprinkle on top before baking)

Instructions

  • In a mixing bowl, combine 1 1/2 cups of warm water (105-115°F) with 1 tsp of honey. Sprinkle the instant yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
  • Add the all-purpose flour (3 3/4 cups) and salt (1 1/2 tsp) to the yeast mixture. Pour in 1 tbsp of extra virgin olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic.
  • Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
  • While the dough rises, generously grease a rimmed baking sheet with 1/4 cup of extra virgin olive oil.
  • Once the dough has risen, gently punch it down to release the air. Transfer it to the greased baking sheet and stretch it to fit the pan.
  • Cover the dough again with a kitchen towel and let it rise for another 30 minutes while you preheat the oven to 425°F (220°C).
  • In a small bowl, mix together 2 tbsp of extra virgin olive oil, minced garlic (2 cloves), 1/2 tsp of salt, and finely chopped rosemary (1 1/2 tsp). Drizzle this mixture over the risen dough, using your fingers to create dimples all over the surface.
  • Sprinkle the top with kosher salt or flaky salt (1 tsp). Bake the focaccia in the preheated oven for 20-25 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
  • Once baked, remove the focaccia from the oven and let it cool for a few minutes in the pan. Then transfer it to a wire rack to cool slightly before slicing. Enjoy warm or at room temperature!

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Wooden Spoon or Dough Scraper
  • Baking Sheet or Pan
  • Kitchen towel or plastic wrap
  • Oven

Notes

  • Store leftover focaccia in an airtight container at room temperature for up to 2 days.
  • For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week.
  • Focaccia can be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.