Name: Homemade Focaccia Bread with Olive Oil and Herbs
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 1/2 cups warm water (about 110°F); 2 1/4 teaspoons active dry yeast (1 packet); 2 teaspoons sugar; 1 1/2 teaspoons salt; 1/4 cup olive oil (plus more for greasing and drizzling); 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1 teaspoon dried oregano; Flaky sea salt, for topping

Jump to Recipe

Homemade Focaccia Bread is a golden, crisp, yet fluffy Italian flatbread known for its olive oil–rich crust and fragrant herb topping. It’s simple to make, requires minimal kneading, and makes the perfect accompaniment to soups, salads, or a charcuterie board.

Why You’ll Love This Recipe

This focaccia has the ideal combination of a crisp, golden crust and a light, airy interior. It’s incredibly versatile, can be flavored with any herbs or toppings you prefer, and is an excellent bread for both beginners and seasoned bakers. The generous use of olive oil results in a deeply flavorful and aromatic loaf that’s delicious on its own or paired with savory dishes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Warm water
Active dry yeast or instant yeast
Sugar or honey
Salt
Extra virgin olive oil
Fresh or dried rosemary
Flaky sea salt (for topping)

directions

In a bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
Add flour and salt to the bowl and mix until a sticky dough forms.
Drizzle olive oil over the dough and cover the bowl. Let it rise in a warm place for 1–2 hours until doubled in size.
Grease a baking sheet or pan generously with olive oil. Transfer the dough to the pan and stretch it gently to fit.
Cover and allow it to rest again for 30–45 minutes.
Preheat the oven to 425°F (220°C).
Drizzle more olive oil over the surface and use your fingers to dimple the dough.
Sprinkle with rosemary and flaky salt.
Bake for 20–25 minutes, or until the top is golden brown and crisp.
Let cool slightly before slicing and serving.

Servings and timing

Servings: 8–10 slices
Preparation time: 20 minutes
Rising time: 1.5 to 2 hours
Cooking time: 20–25 minutes
Total time: 2.5 to 3 hours (mostly hands-off)

Variations

Add sliced olives, cherry tomatoes, or caramelized onions on top before baking
Mix garlic or cheese into the dough for extra flavor
Use thyme, oregano, or basil in place of rosemary
Make mini individual focaccia rounds for serving at parties
Add a drizzle of balsamic glaze after baking for a sweet-savory finish

storage/reheating

Store leftover focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 5–10 minutes or until warm and crisp again. Avoid microwaving, as it can make the bread rubbery.

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be mixed directly with the flour without proofing in water, but proofing still improves flavor.

Why is my focaccia dense instead of airy?
The dough may not have risen enough or was overworked. Allowing full rising time and using a wet dough helps create air pockets.

Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight after the first rise. Let it come to room temperature before the second rise.

What pan size is best for baking focaccia?
A 9×13-inch pan works well for thicker focaccia. Use a larger sheet pan for thinner, crispier bread.

Can I use bread flour instead of all-purpose flour?
Yes, bread flour will give slightly more chew, while all-purpose flour results in a softer texture.

Why do I need so much olive oil?
The oil contributes to both flavor and the focaccia’s signature crispy edges. Don’t skimp for best results.

How do I get the golden crust?
A hot oven and a generous olive oil coating ensure a golden, crispy surface.

Can I freeze focaccia dough?
Yes, freeze it after the first rise. Thaw in the fridge overnight and bring to room temperature before baking.

Is focaccia gluten-free?
Not as written. You’d need a specific gluten-free dough formulation to replicate the texture.

What dishes pair well with focaccia?
It’s excellent with soups, salads, pasta, dips, or as a base for sandwiches.

Conclusion

Homemade Focaccia Bread with Olive Oil and Herbs is a rewarding, delicious bread that’s both rustic and refined. With minimal effort and maximum flavor, it’s a staple worth learning and enjoying often. Whether served as a side, appetizer, or sandwich base, this focaccia will impress with every bite.