This easy focaccia bread recipe is a favorite in my kitchen. My mom made it for years when I was a child, and now my family enjoys it just as much. Focaccia is an Italian flatbread known for its characteristic dimples: crisp outside, tender and airy inside, typically finished with olive oil, coarse salt, and herbs.
The recipe is straightforward and uses a handful of pantry staples: all-purpose flour, salt, olive oil, yeast, warm water, and a bit of sugar, plus whatever toppings you like. It’s an approachable, dairy-free choice for bakers who are new to yeast breads.
bread dough in a mixer
Many focaccia recipes use similar ingredients; what sets this one apart is the simple method. Some versions require an overnight rise or complicated folds, but this recipe is mixed in a stand mixer, rises fairly quickly, and is baked on a standard rimmed baking sheet.
Traditional focaccia can be quite oily, but I prefer a lighter finish. This recipe calls for 1/4 cup of olive oil in the dough, plus extra to brush the pan and the top before baking. Focaccia dough is fairly wet compared with pizza or crusty breads, which may feel unusual if you haven’t worked with high-hydration dough before.
easy focaccia
Thickness varies by preference. I like a thinner focaccia baked on a rimmed sheet (about 12×18 inches) because it’s ideal for sandwiches. If you want a thicker loaf, use a smaller pan and extend the bake time until it’s cooked through.
My go-to toppings are olive oil, coarse sea salt, and rosemary, but focaccia is highly versatile. Try sliced tomatoes and onions, pesto, olives, lemon slices, or roasted peppers for different flavors. I remember buying freshly baked focaccia topped with pesto during a trip to the Liguria region of Italy — a simple, delicious combination.
easy focaccia
Easy Focaccia Bread Recipe
2 hrs 50 mins
20 mins
3 hrs 10 mins
24 servings
144 kcal
Equipment
Ingredients
- 2 cups warm water
- 2 packages (or 5 teaspoons) active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 2 teaspoons table salt
- 1/4 cup extra virgin olive oil plus more for pan and topping
- Coarse sea salt for sprinkling
- Dried rosemary for topping
Instructions
- Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let it sit for 10 minutes, until foamy.
- Add the flour, salt, and 1/4 cup olive oil. Knead with the dough hook in the mixer for about 5 minutes, until the dough comes together.
- Turn the dough onto a lightly floured surface and knead by hand for about one minute. Shape into a round, place in a lightly oiled bowl, cover, and let rise until doubled — about 1 to 1½ hours.
- Generously brush a rimmed baking sheet (approximately 12 x 18 inches) with olive oil.
- After the first rise, press the dough into the prepared pan to the edges. Cover and let rise again for about an hour.
- Preheat the oven to 425°F (220°C).
- Remove the cover and use your index finger to make indentations all over the dough surface.
- Brush generously with olive oil, then sprinkle with coarse sea salt and rosemary.
- Bake 18 to 22 minutes, or until the focaccia is golden brown. Cool slightly before slicing.
Nutrition
Calories: 144 kcal
Carbohydrates: 25 g
Protein: 4 g
Fat: 3 g
Sodium: 243 mg
Fiber: 1 g
Sugar: 1 g
focaccia bread, homemade bread, Italian bread
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