If homemade bread seems intimidating, this easy Focaccia Bread will change that! Even for beginners, it’s easy to make with olive oil, rosemary, and flaky sea salt. Delicious and foolproof!
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This is the Best Focaccia Recipe!
Trust me when I say— you do not need to be an expert baker to make an absolutely delicious loaf of focaccia bread! I’ve made this focaccia bread recipe dozens of times, and it is always a hit. Even if you have never baked with yeast before, this bread is exceptionally forgiving and is almost guaranteed to turn out delicious.
Like many bakers, I started my bread-baking journey with focaccia. It is a wonderfully simple recipe, mostly hands-off, and perfect for beginners. The yeast creates those lovely air bubbles, and the olive oil ensures crispy, golden-brown edges. Plus, it’s downright fun, poking your hands into the dough!
So simple, simple, simple! (Did I mention simple?) While I used my stand mixer with a dough hook, you honestly don’t “knead” one 😉. Just mix it in a bowl, let it rise, and you’re on your way to delicious focaccia!
I’ve taken this rosemary focaccia to many dinner parties — it’s one of those WOW side dishes! People cannot get enough of this bread! Everyone raved about how delicious it was. And that is just with the simple rosemary and flaky sea salt toppings. But here’s the fun part-you can top this focaccia off with various toppings, making it a unique recipe every single time. Let your creativity run wild!
What is Focaccia?
Focaccia is a delicious Italian bread with a golden crust, a soft, airy middle, and a flavor that’s hard to beat. It is made with yeast, high-gluten flour, olive oil, and salt and is typically baked flat in a pan. Unlike pizza dough, focaccia rises before it goes into the oven, giving it that light, pillowy texture.
The magic of focaccia lies in its olive oil coating—generously brushed on before and after baking. Bakers press their fingers into the dough to create dimples, perfect for catching pools of olive oil and toppings like coarse salt, fresh rosemary, tomatoes, or even a sprinkle of cheese.
Focaccia has ancient roots! The word focaccia comes from the Latin focus, meaning “hearth” or “fireplace,” as it was originally baked over a fire or on hot stones. The name panis focacius literally translates to “hearth bread,” capturing its rustic roots and simple preparation. Focaccia dates back to the Etruscans (an ancient Italian civilization) and Romans, who made a simple version over a hearth or hot stones. In Italy today, especially in Liguria and its capital, Genoa (known for its olive oil), it’s sometimes called focaccia classica or focaccia Genovese and is a beloved staple.
One of life’s simple pleasures is biting into a fresh, warm piece of focaccia. It has a rich, fluffy middle and a thin, crisp crust—pure bliss!
What makes Focaccia Bread different?
Unlike other breads, focaccia is not kneaded for a long time and doesn’t require fancy shaping. Instead, it gets its iconic look from simply stretching the dough into a baking dish and dimpling it with your fingers. This helps the olive oil and toppings seep deep into the dough for extra flavor. It’s rustic bread that is perfect for beginners but still impressive to serve at any meal.
Rosemary Focaccia Ingredients
- Flour: You can use regular all-purpose flour or bread flour here, whichever you have on hand!
- Kosher Salt: Salt adds flavor to the dough and enhances its strength and stability, so don’t skip it!
- Yeast: Instant yeast is the easiest to use and what I used. If you are using active dry yeast, you will need to activate it first, which I describe below.
- Warm Water: Warm water helps to activate the yeast and dissolve it more quickly.
- Extra Virgin Olive Oil: For the best flavor, I like to use high-quality extra virgin olive oil here!
- Flaky Sea Salt: Top this rosemary focaccia bread recipe with a sprinkle of crunchy salt. I like flaky sea salt! You can use something like Maldon or Fleur de Sel. Alternatively, you can opt for coarse kosher salt.
- Fresh Rosemary: I love using fresh rosemary leaves on top of focaccia—they don’t dry out as much during baking. If you prefer dried rosemary, go for it! Just use a little less, as it has a more concentrated flavor.
Get the full recipe in the recipe card below.
Best Flour for Focaccia
I’ve tested this recipe with organic, unbleached all-purpose flour, bread flour, and even Italian 00 flour. Guess what? They all worked beautifully! Believe it or not, I got the thickest and fluffiest focaccia using good old (high-quality) all-purpose flour. But if you want a slightly chewier texture, bread flour is a great option, too.
What’s the best olive oil for Focaccia?
Since olive oil is such a big part of this bread’s flavor, use the best extra virgin olive oil you can find. A high-quality, fruity olive oil will bring out the flavor of the rosemary and flaky sea salt, and this is just how the Italians would do it!
How to Make Focaccia Bread
Step 1: Make the Dough
As I mentioned earlier, I tend to use my mixer for a lot of things, but you can easily make this in a bowl with a wooden spoon! You make the call, I’ll show you both ways!
Stand Mixer Method:
- Use the paddle attachment or start directly with the dough hook. Combine the flour, salt, and yeast in the mixing bowl. If using active dry yeast, see the note below for activation instructions.
- With the mixer on low, add 2 tablespoons of olive oil and 1 ½ cups of warm water. Mix until smooth. If the dough is too dry, add more water a little at a time until it’s soft and very sticky.
- If you haven’t already, switch to the dough hook and knead the dough on medium speed for 1-2 minutes. The dough will begin to pull away from the sides of the bowl (but still stick to the bottom). But honestly, it’s fine not to as well!
How to Activate Active Dry Yeast
Sprinkle yeast over 1 ½ cups of warm water in a smaller bowl and whisk lightly. Let sit for 7-10 minutes until frothy. Proceed with the recipe.
Focaccia by Hand Method:
- Mix the flour, salt, and yeast in a large bowl. If using active dry yeast, see the Note above.
- Drizzle 2 tablespoons of olive oil over the dough, then pour in 1 ½ cups of warm water. Stir with a wooden spoon until combined. If the dough is too dry, add water a few teaspoons until it’s soft and sticky.
- Transfer the dough to a lightly oiled surface and knead for 7-10 minutes until the dough is elastic but still sticky. Follow the steps below for rising.
Step 2: Allow to Rise
- Pour 2 tablespoons of olive oil into a large mixing bowl (I like glass or ceramic). Using a spatula or oiled fingers, gently pull the dough away from the edges, keep turning, and use the spatula to scrape at the edges and the bottom until it falls into the oiled bowl.
- Once in the prepared bowl, gently flip the dough over using oiled hands so that it is completely covered with oil.
- Cover with plastic wrap or seal the bowl with a plastic lid if available.
- Place the covered bowl in a warm spot (between 75-80°F) or in oven set on proof setting (make sure it doesn’t get over 80°F) for 30-90 minutes. (If your house is cool below 70°F, allow it to rise for a minimum of an hour).
NOTE: At this point, you can place the dough in the fridge or 12-36 hours for a cold fermentation, this will further develop the texture and the flavors of the focaccia. Do give it a try sometime!!
I have tested this dough many times. When I was in a hurry to get it on the table, I allowed it to rise (also known as proofing) in a warm spot for about 45 minutes (you can go as little as 30 minutes), shaped it in the pan, and then proceeded with the second rise. It turned out light, fluffy, and thick!
Other times, I allowed it to rise for 1-1 ½ hours in a warm spot (between 75-80°F) it was a little over doubled. Then proceeded to the second rise. And yet, other times, I covered it, shoved it in the fridge and forgot about it for a day (it was about 22 hours) — this was the overall best texture and flavor! The bottom line is this bread is very forgiving!
Step 3: Second Rise and Shaping the Focaccia
- Once about doubled in size, spread 2 tablespoons of olive oil (or butter if preferred) evenly into a 9×13 inch baking pan or two 9” round pans or two square pans. I love my USA pans as they usually doesn’t require much oil, but if you have a really old pan that tends to stick to, you may want to line it with parchment paper, plus oil and butter it.
- Using oiled hands or a spatula or two forks, gently pull away from the edges, until all the edges are released, then tipping the bowl over the baking pan to release the dough.
- Getting your hands oiled using excess oil from the bowl, gently use your fingers to stretch the dough to the edges of the pan. If the dough is springing back too quickly, allow the dough to rest for 5-10 minutes, then come back and stretch again.
- Sprinkle rosemary over the top of the dough and some of the flaky sea salt (about 1 teaspoon), pour the final 2 tablespoons of olive oil evenly over the dough and brush to cover evenly.
- Press fingers straight down deep into the dough (all the way to the bottom, think pounding on a piano keyboard), creating deep dimples, giving it the classic bumpy or dimpled appearance. Pushing some of the rosemary and salt deep into the dough. Sprinkle with the remaining ½ teaspoon (approx) flaky sea salt and allow to rest while the oven preheats, about 30 minutes. If desired, drizzle a little more olive oil on top.
Step 4: Bake
- Preheat the oven to 425° F (220 ° C) and allow the focaccia dough to rest at room temperature while the oven preheats for 30-45 minutes. Bake for 25-30 minutes until the top is golden and the bottom is crispy and golden.
- Allow to cool in the pan for 10 minutes on a cooling rack. Then cut and serve. Delicious by itself, in some dipping oil, slice and add a little butter, or slice in half and use it for sandwiches.
Fresh Tip
- If the top of the focaccia looks like it’s drying out during baking, drizzle or brush a bit of extra olive oil over it. To do this, briefly remove the focaccia from the oven and close the oven door while you brush on the oil. Then, return it to the oven to finish baking.
How long to bake Focaccia
Bake your focaccia at 425°F (220 ° C) for 25-30 minutes, depending on your oven (some ovens heat hotter or cooler). The top should be golden, and the bottom crispy. Be sure to look for that deep, golden brown color. I think most people tend to take it out before it is fully done, especially if this is your first time making a focaccia bread recipe.
Since focaccia is such a thin bread, it is best to cook it on high heat. That way, it will be fully cooked in the middle while still retaining those crispy edges and top.
My Top Success Tips for Focaccia
- If you live at high altitude, you can make some adjustments. Add up to 4 tablespoons (¼ cup) of additional flour and a little extra water. I would start at just 2 tablespoons of extra flour. If you live above 7000 feet, reduce your yeast to a scant 2 teaspoons, or about 1 ¾ teaspoons.
- Make sure your oven is preheated fully! You want the oven to be at 425°F (220 ° C) before baking your focaccia. Make sure your oven is accurate by placing an oven thermometer in the oven.
- If your dough feels tough to stretch, give it a few minutes to relax before trying again. Once it relaxes, it should be able to stretch further to the edges of the baking pan.
- To make ahead, you can prep the dough before you bake it and refrigerate it for up to 36 hours after the first rise. This slow fermentation really takes the flavor to the next level, too!
Best Focaccia Toppings and Variations
My rosemary focaccia bread recipe uses simple toppings, but the fun doesn’t have to stop there! Make some beautiful bread art with your focaccia! Here are some great toppings to try:
- Tomatoes & Basil – Fresh cherry tomatoes and basil add a burst of color and flavor.
- Olives & Garlic – Sliced olives with minced garlic bring a Mediterranean touch.
- Caramelized Onions & Thyme – Sweet onions paired with thyme add a cozy, rich flavor.
- Potato & Rosemary – Thinly sliced potatoes and rosemary make for a hearty, rustic option.
- Parmesan & Herbs – Grated Parmesan with Italian herbs for a cheesy, herby finish.
- Sun-Dried Tomatoes & Goat Cheese – A slightly tangy, creamy option with bold flavor.
- Garlic Butter Finish – After baking, brush your focaccia with warm garlic butter (melted butter with minced garlic and parsley) for a savory, fragrant finish.
What to do with Focaccia Bread
Focaccia is incredibly versatile. The obvious is to serve it up with your favorite Italian recipes, like this Zuppa Toscana, or sop up this spaghetti sauce.
You can slice it up and use it for sandwiches or cut it into strips for dipping into soups! It also makes a great addition to charcuterie boards or as an appetizer with olive oil bread dip.
If you have lots of extra leftover homemade focaccia bread, dice it up and make toasty homemade croutons or toss it into a Panzanella salad.
What to eat with Focaccia
This bread pairs beautifully with saucy pasta dishes like noodles with a simple spaghetti sauce, giant cheese-stuffed shells, or penne alla vodka. I also love to serve it with soups like my Italian wedding soup or beef minestrone soup!
It’s also amazing as part of a cheese board or served with cured meats and olives for a simple appetizer. Or just enjoy it on its own—sometimes, all you need is a warm piece of focaccia and a drizzle of olive oil or a gob of creamy butter – YUM!
Can you Freeze Focaccia Dough?
Yes, the dough may be frozen after the first rise. Place it in a well-oiled freezer baggie, squeezing out as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge in a covered, oiled bowl. When ready to bake, remove from fridge for 30-60 minutes. Proceed with the second-rise instructions.
How to Store Focaccia
Cool completely and transfer to a freezer baggie, squeezing out as much air as possible. Store on the counter for up to 3 days.
To freeze, allow it to cool. Wrap individual slices for grab and go bread, or wrap the entire thing in plastic wrap and freeze in a freezer baggie for up to 3 months.
Reheat it in the oven at 350°F for about 15-20 minutes to crisp it back up!
How long does Homemade Focaccia Bread last?
At room temperature, focaccia will stay fresh for about 2-3 days. For longer storage, freezing is your best bet!
How to reheat Focaccia
Oven:
- Preheat to 350°F (175°C).
- Lightly mist the bread with water or brush with olive oil, then wrap it in foil.
- Place on a baking sheet and heat for 10-15 minutes.
- For a crispier crust, open the foil during the last 2-3 minutes.
This keeps the focaccia soft inside with a perfectly crisp edge—just like fresh!
Air Fryer: Set the temperature to 350°F (175° C). Place the focaccia in the basket and heat for 2-4 minutes until warmed through and lightly crisped. Keep an eye on it to avoid over-crisping!
Rosemary Focaccia Bread FAQs
Olive oil is essential for this focaccia recipe! It creates a crispy crust and gives the bread its signature rich flavor. Plus, the oil helps keep the bread moist and chewy on the inside.
Focaccia can be either! Traditional focaccia is about 1 inch thick, but you can adjust the height depending on what you bake it in. Thicker focaccia, like the one here, will be fluffier, which is more ideal for making sandwiches. A thinner one, typically baking in a sheet pan instead of a baking dish, will be crispier.
Focaccia is ready when the top is golden brown, the edges are crispy, and it sounds hollow when you tap the bottom. If you’re still unsure, a quick peek at the bottom should show a golden, firm crust.
It’s likely due to underproofing, too much flour or expired yeast. Be sure to let the dough rise fully until doubled in size, and check that your yeast is still active! You will know if it is active after it sits with the warm water and salt. If it is frothy and bubbly, it is active and should make fluffy focaccia.
Yes, you can use dried rosemary if you don’t have fresh. Just keep in mind that dried rosemary has a more concentrated flavor, so use less than you would with fresh. Check my exact measurements in the full recipe below.
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Equipment
Ingredients
- 4 ½ cups unbleached all-purpose flour bread flour, or 00 flour see note 1. Add 2 tablespoon for high-altitude.
- 2 teaspoons kosher salt or about 1 ½ teaspoon if using fine sea salt.
- 2 teaspoons instant yeast 2 ¼ teaspoon if using active dry yeast, see note 2.
- 1 ½ – 2 cups warm water not hot, just lukewarm.
- 8 tablespoons extra virgin olive oil divided
- 1-2 teaspoons flaky sea salt such as Maldon or Fleur de Sol or you can use Kosher.
- 2 tablespoons fresh rosemary leaves roughly chopped, see note 3.
Instructions
Stand Mixer Method
- Use the paddle attachment or start directly with the dough hook. Combine the flour, salt, and yeast in the mixing bowl. If using active dry yeast, see Note below for activation instructions.
- Note: If using active dry yeast, sprinkle it over 1 ½ cups of warm water and whisk lightly. Let sit for 7-10 minutes until frothy. Proceed with the recipe.
- With the mixer on low, add 2 tablespoons of olive oil and 1 ½ cups of warm water. Mix until smooth. If the dough is too dry, add more water a little at a time until it's soft and very sticky.1 ½ – 2 cups warm water
- Switch to the dough hook if you haven’t already, and knead the dough on medium speed for 1-2 minutes. The dough will begin to pull away from the sides of the bowl (but still stick to the bottom). But honestly, you can skip this step if you choose! That's how forgiving this bread is. Then follow the steps below in First Rise.
By Hand Method
- In a large bowl, mix the flour, salt, and yeast. If using active dry yeast, see Note above.
- Drizzle 2 tablespoons of olive oil over the dough, then pour in 1 ½ cups of warm water. Stir with a wooden spoon until combined. If the dough is too dry, add water a few teaspoons at a time until it’s soft and sticky.
- Transfer the dough to a lightly oiled surface and knead for 7-10 minutes until the dough is elastic but still sticky. Follow the steps below for rising.
First Rise
- Pour 2 tablespoons of olive oil into a large mixing bowl (I like glass or ceramic) and using a spatula or oiled fingers, gently pull the dough away from the edges and encourage it to fall into the oiled bowl. Keep turning and using the spatula to scrape at the edges and the bottom.8 tablespoons extra virgin olive oil
- Once in the prepared bowl, using oiled hands gently flip the dough over so that it is completely covered with oil. Cover with plastic wrap or seal the bowl with a plastic lid if available. NOTE: At this point, you can place the dough in the fridge or 12-36 hours for a cold fermentation, this will further develop the texture and the flavors of the focaccia.
- Place the covered bowl in a warm spot (between 75-80°F) or in oven set on proof setting (make sure it doesn't get over 80°F) for 30-90 minutes. (If your house is cool below 70°F, allow it to rise for a minimum of an hour).
Second Rise & Shaping Focaccia
- Once about doubled in size, spread 2 tablespoons of olive oil evenly into a 9×13 inch baking pan or two 9” round pans or square pans. I love my USA pans as this usually doesn’t require more oil, but if you have a really old pan that tends to stick to, you may want to line it with parchment paper and oil or butter it before oiling.
- Since it’s been sitting in a little puddle of olive oil, the dough should now slip out easily into your pan, or using oiled hands or a spatula, gently pull away from the edges, while tipping the bowl over the pan.
- Getting your hands oiled using excess oil from the bowl, using your fingers to stretch the dough to the edges of the pan, gently. If the dough is springing back too quickly, allow the dough to rest for 5-10 minutes, then come back and stretch again.
- Sprinkle rosemary over the top of the dough and some of the flaky sea salt (about 1 teaspoon), pour the final 2 tablespoons of olive oil evenly over the dough and brush to cover evenly.1-2 teaspoons flaky sea salt, 2 tablespoons fresh rosemary leaves
- Press fingers straight down deep into the dough, creating deep dimples in the dough, giving it the classic bumpy appearance. Pushing some of the rosemary and salt deep into the dough. Sprinkle with the remaining ½ teaspoon (approx) flaky sea salt and allow to rest while the oven preheats.
- Preheat the oven to 425° F (220 ° C) and allow the focaccia dough to rest at room temperature while the oven preheats for 30-45 minutes. Bake for 25-30 minutes until top is golden and bottom is crispy and golden also. Allow to cool in the pan for 10 minutes on a cooling rack. Then cut and serve. Delicious by itself, slice and add a little butter, or slice in half and use it for sandwiches. Fresh Tip: If the top of the focaccia looks like it's drying out during baking, drizzle a bit of extra olive oil over it. To do this, briefly remove the focaccia from the oven, making sure to close the oven door while you brush on the oil. Then return it to the oven to finish baking.
Notes
- Bread flour, which has more protein and gluten, is best when baking in hot, humid environments. Start with a lesser amount of water, adding more to get to the correct texture. The dough will be soft and sticky but should look smooth.
- High Altitude: Add just a little extra flour so that as the mixture kneads, the top part starts to pull away from the sides of the bowl, typically about 2 tablespoons, no more than 4. If needed, add a bit more water too.
- If using Active Dry Yeast, it needs to be activated. While prepping the rest of the ingredients, sprinkle the yeast on top of the warm water, gently mix and allow to stand for about 10 minutes. If it’s active, it should be foamy and yeasty smelling. If it doesn’t do anything, toss it out and purchase fresh yeast. I love SAF Instant Yeast; I buy it in bulk, I divide it into smaller portions and place in a clean jelly jar in the fridge and the balance of the yeast in the freezer, keeping it fresh longer. Instant yeast does not need to be activated.
- If using dried herbs (such as thyme, oregano, and rosemary), use ⅓ of the amount of fresh.
- If desired, the dough may be frozen after the first rise. Place it in a well-oiled freezer baggie, squeezing out as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge in an oiled bowl. When ready to bake, remove from fridge for 30-60 minutes. Proceed with the second-rise instructions.
Nutrition
Tasia
We adore fococcia and this rosemary version did not disappoint! Didn’t even last a day at my house!
Yay!!! Thanks so much, Tasia, so glad you loved it!