Focaccia Recipe
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Learn to make focaccia, the simple Italian flatbread with its signature dimpled surface and rich olive oil flavor—it’s easier than you think!
Perfect for feeding a crowd, focaccia is a rich and flavorful Italian flat bread baked in a sheet pan. It’s made with a yeast dough that rises twice: once after it is mixed and then again after it is shaped. To give the bread its signature dimpled appearance, you use your fingers to form little indentations all over the dough. These “dimples” hold tiny pools of olive oil that soak into the bread as it bakes. The recipe calls for about one cup of oil, which I know seems like a lot, but that’s what makes focaccia so good! Note that the oil is added in stages, so be sure to read the recipe carefully before starting so that you don’t accidentally add it all at once.
Adapted from Anne Burrell, this simple focaccia recipe is topped with coarse salt and fresh rosemary, but other toppings can be added, such as thinly sliced tomatoes, cherry tomatoes, olives, caramelized onions or Parmesan cheese, to name just a few. Enjoy the bread warm out of the oven with pasta fagioli, zuppa Toscana, bolognese or a big Italian salad. Leftovers make wonderful sandwiches.
“Thanks for another hit Jenn! I made this for Christmas Eve and it paired perfectly with your classic lasagna.”
What You’ll Need To Make Focaccia
- All-purpose flour: The base of the dough. Be sure to use the spoon and level method—spoon the flour into your measuring cup and level it off with a knife—for accuracy and best results.
- Sugar: Feeds the yeast, helping the dough rise.
- Yeast: Makes the bread rise. I use instant or rapid-rise yeast (sometimes labeled “bread machine yeast”) for focaccia and other yeast breads because it rises much faster than active dry yeast. You can find it in jars or packets, and once opened, it keeps in the fridge for 3 to 6 months. If you don’t bake homemade breads often, I recommend buying the individual packets to ensure freshness.
- Kosher salt: Adds flavor to both the dough and the top of the focaccia.
- Warm water: Activates the yeast and brings the dough together.
- Extra-Virgin Olive oil: Provides richness and flavor while also creating a crispy bottom.
- Fresh rosemary: Adds an earthy, fragrant flavor. Feel free to experiment with other herbs like thyme or oregano for a different twist.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Dough
Begin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook.
Mix to combine.
Add 1-3/4 cups warm water and 1/2 cup of the olive oil.
Mix on low speed until the dough comes together into a sticky mass.
Increase the speed to medium and knead for 5 to 6 minutes, or until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
Transfer the dough to a lightly floured surface.
Briefly knead with your hands until it comes together into a smooth ball.
Step 2: Let the Dough Rise
Place the dough in a large greased bowl, flipping it over once so that both the top and bottom of the dough are lightly slicked with oil.
Let it rise in a warm, draft-free spot until doubled in size, 1 to 2 hours.
Step 3: Shape the Dough and Let Rise Again
Pour about 1/4 cup olive oil onto a 13″ x 18″ rimmed baking sheet (I know it seems like a lot, but that’s what gives focaccia its characteristic crispy bottom), then place the dough on top.
Flip it over once so that both sides are coated with oil; this makes it easier to stretch. Using your hands, spread it out to the corners of the pan.
Use your fingertips to make dimples all over the dough.
Cover the pan with plastic wrap and let the dough rise again a warm spot until puffed up and doubled in size, about an hour. Drizzle the dough with a bit of olive oil, so it pools in the dimples, and sprinkle with 3/4 teaspoon kosher salt and fresh rosemary.
Step 4: Bake
Bake for about 20 minutes, until golden.
Let cool for about 15 minutes, then transfer to cutting board and slice into squares. Drizzle with a touch more olive oil if desired.
Freezing Instructions
The homemade focaccia bread recipe freezes beautifully. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and rewrap it in the foil. Heat it in a 350-degree oven for 10 minutes or until heated through.
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Focaccia
Learn to make focaccia, the simple Italian flatbread with its signature dimpled surface and rich olive oil flavor—it’s easier than you think!
Ingredients
- 5 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
- 1 tablespoon sugar
- 1 packet (2¼ teaspoons) instant/rapid-rise yeast (see note)
- 1 tablespoon + ¾ teaspoon kosher salt, divided
- 1¾ cup warm water
- ¾ cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon chopped fresh rosemary, from several sprigs
Instructions
- In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine. Add the water and ½ cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
- Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
- Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
- Coat a 13" x 18" rimmed baking sheet with ¼ cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
- While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.
- Sprinkle the top of the focaccia dough with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations. Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
- Make-Ahead/Freezer-Friendly Instructions: Focaccia is best eaten freshly baked but it can be made 1 day ahead of time, if necessary. For best results, wrap the focaccia in aluminum foil and place in a sealed plastic bag at room temperature. Reheat, wrapped in foil, in a 350°F oven until just warmed through, about 10 minutes. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and re-wrap it in the foil. Heat it in a 350°F oven for 10 minutes or until heated through.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can add it to the warm water in the recipe, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
Nutrition Information
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- Serving size: 2 squares
- Calories: 325
- Fat: 15 g
- Saturated fat: 2 g
- Carbohydrates: 41 g
- Sugar: 1 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 160 mg
- Cholesterol: 0 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn. I do not have a 15×18 pan. If I were to divide it in half, what other pan can I use?
Hi Judy, It’s actually a 13×18-in pan, which is a quarter sheet pan (what we normally bake cookies on). Do you have one of those?
Made this today and it’s fabulous! Followed your directions to a tee and it came out great! I’ve loved all your dishes I’ve tried and have your cookbook!! We made a little accompaniment of evoo/fresh parm and cracked pepper to dip it in, yummmm!!
This is a fun recipe, who doesn’t like making dimples? It’s delicious, easy and has become a favorite. Had occasion to freeze a bit of it and it tasted just as good when it was thawed so I made a loaf (do you call this a loaf?) just to freeze so we can readily have access to a couple of slices for a quick addition to meals. I’m glad I came across your site as I’ve enjoyed making several of the dishes. In fact, it’s your Chicken Marsala recipe tonight.
This recipe is spot on. Made proscuitto, pesto, fresh mozzarella sandwiches out of this focaccia. They were a hit! Thank you for providing such delicious recipes.
Just made this for the second time and the house smells wonderful! The first batch was so yummy. The recipe is simple and turns out way better than other focaccia recipes I’ve tried from some of my cookbooks. Can’t wait to eat some for dinner! Hope it lasts that long!
Do you think it would be too thick if I baked the focaccia in a 9×13 pan and then divided it into squares for hamburgers and other sandwiches? I want a sturdy bread that won’t fall apart.
Hi Nora, I actually think this would be fine as is for hamburgers and sandwiches. And I’ve never tried this in a 9 x 13 baking dish. While it may work, I’m a little concerned that the outside would get baked but the inside may be a bit doughy. If you do try it, I’d love to hear how it turns out!
I want to make this recipe , but have rapid rise yeast. can i substitute?
Sure, Runa, but rapid rise yeast was developed to be added directly to dry ingredients, rather than proofed with the liquid. So I would mix it in with the flour, salt and sugar, then add the water and oil.
Thanks a lot. I was thinking that too but wanted to confirm with you, and I think i should reduce the quantity of rapid yeast.
Hi Jenn
Have you been to IRicchi? If you have you know they make the focaccia with tomatoes on top. They may be marinated. They make it the same way at Cesco. How and when would I add the tomatoes to the bread?
Hi Tracy, I’m not familiar with the focaccia at iRicchi or Cesco, but it sounds delicious! I would scatter some tomatoes (very thinly sliced) on top of the dough before baking. I’d love to hear how it turns out!
When would you add cheese if you were to do so? In place of the rosemary or mix in with the dough? Thanks in advance.
Hi Dave, I’d sprinkle it on top of the dough in place of (or in addition to) the rosemary. Enjoy!
I made this yesterday with sprouted whole wheat flour and fresh rosemary that I had left over from Easter. I also used avocado/olive oil. It’s amazing!