There’s something magical about the smell of fresh bread baking in your kitchen, especially when it’s golden, airy focaccia. The aroma of olive oil, rosemary, and warm yeast fills every corner of the house, it’s like a cozy hug in bread form.
I still remember the first time I baked focaccia for a Sunday family dinner. I had been intimidated by yeast breads for years, but the moment I pulled that bubbling pan from the oven, crisp on the edges, pillowy in the middle, I was hooked.
Focaccia has become my go-to for all occasions: lazy weekend lunches with a bowl of soup, impromptu dinner parties, or even a simple snack topped with sea salt and olive oil.
It’s the kind of bread that makes you feel like an Italian nonna, even if it’s your first time using yeast. Whether you serve it warm from the oven or slice it for sandwiches the next day, this recipe is pure comfort.
Focaccia Recipe
Ingredients
Method
- In a large bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5–10 minutes until foamy.
- Add flour and kosher salt, then mix until a shaggy dough forms.
- Pour in ¼ cup olive oil and knead or mix until smooth and elastic, about 5–7 minutes.
- Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
- Grease a baking pan generously with olive oil and transfer the dough, stretching it gently to fit.
- Cover again and let rise for another 20–30 minutes while preheating the oven to 425°F (220°C).
- Using your fingertips, press dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with rosemary and flaky sea salt (plus any toppings you like).
- Bake for 20–25 minutes, or until golden brown and crisp on the edges.
- Let cool slightly before slicing and serving warm.
About the Recipe
What makes this focaccia so special? It’s the perfect balance of crisp and soft, a golden crust that crackles slightly under your fingers and a fluffy, springy interior that soaks up olive oil like a dream.
You don’t need a mixer or fancy equipment; just a large bowl, good olive oil, and a little patience for the dough to rise.
This recipe serves about 8 generous pieces, making it ideal for family dinners or small gatherings. It’s flexible, too, you can top it with rosemary and flaky salt for the classic Italian touch or get creative with caramelized onions, cherry tomatoes, or olives. The best part? The dough can rest overnight in the fridge, so it fits beautifully into your schedule. This is one of those recipes that works every single time.
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ¾ cups warm water (about 105–110°F)
- 1 teaspoon honey or sugar
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- ¼ cup extra-virgin olive oil, plus more for greasing and drizzling
- 1 tablespoon fresh rosemary leaves (optional)
- Flaky sea salt, for topping
Optional Mix-Ins and Toppings:
- Sliced cherry tomatoes
- Thin red onion rings
- Kalamata olives, pitted and halved
- Roasted garlic cloves
Instructions
- Activate the yeast. In a large bowl, combine warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t bubble, your yeast may be old, try again with a fresh packet.
- Make the dough. Add flour, kosher salt, and 2 tablespoons of olive oil to the bowl. Mix with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but not runny.
- Knead briefly. Turn the dough out onto a lightly floured surface and knead for about 3 minutes until smooth and elastic. (You can also do this in the bowl by stretching and folding with a spatula.)
- First rise. Drizzle 1 tablespoon of olive oil into a clean bowl. Place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the pan. Generously oil a 9×13-inch baking pan. Transfer the dough to the pan and gently stretch it to fit. If it resists, let it rest for 5 minutes, then try again.
- Second rise. Cover and let rest another 30 minutes until puffy.
- Dimple and top. Using oiled fingertips, press deep dimples all over the surface. Drizzle with 2–3 tablespoons of olive oil, sprinkle with rosemary and flaky sea salt (and any optional toppings).
- Bake. Preheat the oven to 425°F (220°C). Bake for 22–25 minutes until golden brown and crisp on the edges.
- Cool and serve. Let it cool slightly in the pan before slicing. Serve warm or at room temperature with a drizzle of extra olive oil.
Tips for Success
The key to great focaccia is patience and high-quality olive oil. Letting the dough rise fully gives you that cloud-like texture inside. Don’t rush the yeast, if your kitchen is chilly, place the covered bowl inside a turned-off oven with the light on to help it along.
Use plenty of olive oil. Focaccia isn’t shy, it needs that luscious layer of oil to achieve a crisp, golden crust. When you dimple the dough, let little pools of oil collect in the indentations; they’ll bake into pockets of flavor.
Lastly, don’t overbake. Once the top turns deep golden and the edges pull slightly away from the pan, it’s ready. A few extra minutes can dry it out, so keep a close eye near the end.
What Goes Well With It
Warm focaccia pairs beautifully with almost anything. For a cozy weeknight dinner, serve it alongside tomato basil soup or a hearty minestrone.
The soft crumb soaks up broth and olive oil perfectly. For gatherings, I love slicing it into squares and serving it on a board with prosciutto, fresh mozzarella, and marinated olives.
It also makes an incredible sandwich base. Slice a square horizontally, then layer roasted vegetables, pesto, and a few slices of turkey or cheese, it’s bakery-quality right from your kitchen. And if you’re feeling indulgent, warm it up slightly and enjoy it with a drizzle of honey or a swipe of butter for breakfast.
Nutrition & Health Benefits
Focaccia might feel like comfort food, but it also has some redeeming qualities. Olive oil provides heart-healthy fats and antioxidants that can help reduce inflammation. Using fresh rosemary adds an earthy flavor and a small boost of vitamins A and C.
If you want to make your focaccia a bit more wholesome, substitute half the flour with white whole-wheat flour, it adds fiber without sacrificing texture. You can also add toppings like tomatoes or olives for extra nutrients and color.
And of course, the biggest health benefit of homemade bread is knowing exactly what goes into it, no preservatives, no mystery ingredients—just flour, yeast, salt, and love.
How to Store & Reheat
Focaccia stays fresh at room temperature for up to 2 days if stored in an airtight container or wrapped tightly in foil. For longer storage, refrigerate it for up to 5 days.
To freeze, slice into portions, wrap each in plastic wrap, and place in a freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw at room temperature or reheat directly from frozen.
For best texture, warm slices in a 350°F oven for 5–8 minutes or in the toaster oven until lightly crisp. Avoid microwaving, it makes the crust chewy instead of crisp. If you’re serving it with soup, place the warm bread on top of the bowl just before eating so it soaks in those delicious flavors.
Closing Personal Touch
Every time I bake focaccia, it feels like an act of slowing down, a reminder that good things really do take time. My kids love pressing their little fingers into the dough to make the dimples, giggling as olive oil pools in each one.
It’s become a small family ritual on weekends, filling our kitchen with warmth and the scent of rosemary.
Even after dozens of loaves, that first bite always brings me back to the same feeling: soft, salty, and perfectly golden, shared around a crowded table.
If you’ve never tried making homemade bread, let this be the one that changes your mind. It’s easy, forgiving, and endlessly rewarding.
So grab your flour, your favorite olive oil, and a cozy afternoon, because once you taste this focaccia, you’ll understand why it’s a classic worth mastering.
