Name: easy focaccia bread recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3.5 cups all-purpose flour; 1.5 teaspoons instant yeast; 1.5 teaspoons salt; 1.5 cups warm water (about 105-115°F (40-46°C)); 0.25 cup olive oil (plus more for greasing); 2 tablespoons olive oil; 0.5 teaspoons sea salt (or to taste); 0 rosemary (optional, fresh or dried)

You know those days? The ones where you *really* want something homemade, something comforting, something that smells absolutely divine wafting from your oven, but the thought of a complicated baking project just sends you into a tailspin? Yeah, me too. That’s exactly why I’m spilling the beans on my absolute favorite, my go-to, my absolute lifesaver of an What is the best focaccia Bread Recipe?. Honestly, it’s the kind of bread that makes you feel like a total kitchen wizard, even if you’ve only just mastered boiling an egg. It’s so forgiving, so forgiving! I used to be so intimidated by yeast breads, convinced I’d end up with a brick, but this focaccia? It’s practically foolproof. It’s like the baking gods smiled down and said, “Here, friend, have some magic dough that requires minimal fuss and maximum deliciousness.” It’s got that perfect crisp exterior, a pillowy soft interior, and just the right amount of salt and olive oil that makes you want to eat the whole darn loaf yourself. Forget those intimidating artisan loaves you see at the bakery; this is the real deal for your own kitchen, and it’s so much easier than you think.

What is Focaccia bread?

So, what exactly *is* focaccia? At its heart, it’s a wonderfully simple Italian flatbread. Think of it as the cousin to pizza dough, but with its own unique personality. It’s traditionally made with flour, water, yeast, salt, and a generous amount of olive oil. That olive oil is key, my friends! It’s what gives focaccia its signature tender crumb and makes that crust sing. The name “focaccia” actually comes from the Latin word “focus,” meaning hearth or fireplace, which makes sense because it was historically baked on the hearth. It’s not a bread that requires fussy shaping or kneading for ages; it’s more about a wetter dough that spreads out beautifully. This easy focaccia Bread Recipe embraces that rustic charm, focusing on flavor and texture without demanding hours of your time. It’s the kind of bread that’s as happy served with a fancy dinner as it is dipped into a bowl of soup on a chilly evening.

Why you’ll love this recipe?

Why is there so many reasons for this.easy focaccia bread recipe has become a staple in my home. First and foremost, the flavor is just incredible. The scent that fills your kitchen as it bakes – a warm, yeasty, garlicky, herby (if you add them!) aroma – is pure heaven. And the taste? A perfect balance of salty, savory, and the rich, fruity notes of good olive oil. Then there’s the texture: that satisfying crunch on the bottom and edges, followed by the soft, airy interior that’s just begging to be torn apart and savored. What I love most, though, is just how incredibly simple it is. I’ve tried other focaccia recipes that involve multiple rises, overnight chilling, and a whole lot of technical know-how, but this one? It’s a lifesaver on busy nights. You can whip it up with minimal effort and still get spectacular results. It’s also surprisingly budget-friendly. The ingredients are all pantry staples, and a little bit of yeast goes a long way. Plus, it’s unbelievably versatile. Serve it with pasta, alongside a big salad, as the base for a sandwich, or just slathered with butter. It’s one of those magical breads that can adapt to almost any meal. It truly stands out because it delivers all the incredible flavor and texture of a bakery-quality focaccia without any of the fuss. It’s the best of all worlds, really!

How to Make Focaccia Bread

Quick Overview

This easy focaccia bread recipe is all about simplicity and letting the ingredients shine. We’ll start by mixing a few basic ingredients to create a shaggy dough, let it rest and do its thing (thanks, yeast!), then we dimple it generously with olive oil and herbs, and bake it until golden brown and utterly irresistible. It’s a straightforward process with minimal hands-on time, perfect for beginners and seasoned bakers alike. The beauty lies in its forgiving nature; even if your measurements are a *tiny* bit off, it usually turns out wonderfully.

Ingredients

For the Main Batter:
This is where the magic begins! You’ll need:
* All-purpose flour: About 3 cups. I find all-purpose works perfectly here, giving us that lovely chewy texture. Don’t overthink it; just regular flour is fine. Make sure it’s not self-rising, though!
* Instant yeast: 1 teaspoon. Instant yeast is my favorite because you don’t need to proof it separately, making things quicker. If you have active dry yeast, you’ll just need to warm up a bit of your water and let it bloom for a few minutes before adding.
* Salt: 1.5 teaspoons. Don’t skimp on the salt; it’s crucial for flavor, especially in a bread like this where the olive oil is so prominent.
* Warm water: 1.5 cups. “Warm” means about 105-115°F (40-46°C). It should feel like a warm bath, not hot! Too hot and it’ll kill the yeast, too cold and it won’t activate properly. I usually just test it on my wrist.

For the Filling:
This is where you can get creative! My classic is simple and delicious:
* Extra virgin olive oil: At least ¼ cup, plus more for drizzling and the pan. Use a good quality one if you can; it really makes a difference in flavor. Don’t be shy with the olive oil, it’s what makes focaccia, focaccia!
* Fresh rosemary: A few sprigs, leaves stripped and chopped. This is my absolute favorite herb for focaccia. Its piney aroma is heavenly. You can also use dried, but fresh is so much better here.
* Flaky sea salt: For topping. This is non-negotiable for me. That little crunch of salt on top is divine.

For the Glaze:
While not strictly a “glaze” in the sweet sense, this is the final touch that brings it all together:
* More Extra Virgin Olive Oil: About 2-3 tablespoons, warmed slightly. This will be drizzled generously over the top right after baking, and it’s pure gold.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 425°F (220°C). While the oven is heating, grab a 9×13 inch baking pan. Now, here’s a little trick I always use: generously coat the bottom and sides of the pan with olive oil. I’m talking a good tablespoon or two. This is what helps create that incredible crispy bottom crust that’s so characteristic of good focaccia. Make sure every nook and cranny is covered!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, instant yeast, and salt. Just a quick whisk to make sure everything is evenly distributed. No need to overthink this part; we just want the dry ingredients happy and ready to mingle.

Step 3: Mix Wet Ingredients

Pour the warm water into the bowl with the dry ingredients. Now, add your first good drizzle of olive oil – about 2 tablespoons for the dough itself. This is the start of that wonderful, tender crumb we’re going for.

Step 4: Combine

Now, using a sturdy spoon or a spatula (or even your hands, if you’re brave!), mix everything together until just combined. The dough will be very sticky and shaggy, almost like a thick batter. It’s supposed to be wet! Don’t be tempted to add more flour; that’s a common mistake and will result in a dense loaf. We want this airy. Once it looks like it’s all come together, cover the bowl tightly with plastic wrap or a damp tea towel and let it rest in a warm place for about 30-60 minutes. It should get nice and puffy.

Step 5: Prepare Filling

While the dough is resting and doing its bubbly thing, chop your fresh rosemary. If you’re adding any other herbs like thyme or oregano, prep those now too. I sometimes add a pinch of garlic powder to the dough or sprinkle it over before baking, but today we’re keeping it classic with rosemary.

Step 6: Layer & Swirl

Once the dough has puffed up nicely, gently scrape it into your prepared oiled pan. It will be sticky, so don’t fight it too much. Now comes the fun part! With lightly oiled fingertips, gently spread the dough out to fill the pan. It won’t reach every corner perfectly, and that’s okay! Then, using those same oiled fingertips, create little dimples all over the surface of the dough. Really get in there and make indentations. This is where the olive oil and any toppings will pool. Drizzle generously with more olive oil – I usually use about 2-3 tablespoons here, letting it pool in the dimples. Scatter your chopped rosemary all over, then sprinkle generously with flaky sea salt. Let it rest again for another 15-20 minutes while your oven finishes preheating.

Step 7: Bake

Pop the pan into your preheated oven. Bake for 20-25 minutes, or until the focaccia is a beautiful golden brown and feels firm to the touch. The edges should be slightly darker and crisp. Keep an eye on it, as ovens can vary. If the top is browning too quickly but the inside isn’t cooked, you can loosely tent it with foil.

Step 8: Cool & Glaze

As soon as it comes out of the oven, while it’s still piping hot, give it another drizzle of warm olive oil. This is crucial for that extra-moist, glossy finish. Let the focaccia cool in the pan for at least 10-15 minutes before attempting to remove it. This allows it to set up properly. You can then carefully slide it out onto a wire rack to cool further, or serve it directly from the pan.

Step 9: Slice & Serve

Once it’s cooled slightly (it’s best served warm, but not scorching hot!), slice into squares or rectangles. The aroma alone will have everyone gathered around. Enjoy the fruits of your surprisingly easy labor!

What to Serve It With

Oh, the possibilities are endless with this easy focaccia bread recipe! It’s truly a chameleon in the best way possible. For breakfast, I love to cut a thick slice, warm it up slightly, and top it with a perfectly poached egg and a sprinkle of red pepper flakes. It’s so much more satisfying than plain toast. Or, cut it into smaller squares and serve it alongside a pot of strong coffee – it’s a simple yet elegant start to the day. For brunch, it’s a showstopper. Imagine a platter of sliced focaccia served with a variety of dips like hummus, baba ghanoush, or a creamy herb dip. It’s also fantastic alongside a big, vibrant frittata or a quiche. For a more substantial brunch, cut it into larger pieces and use it as the base for mini bruschetta with fresh tomatoes and basil. As a dessert? Believe it or not, it can be! Drizzle a warm slice with honey, or a bit of chocolate hazelnut spread for a sweet treat that’s still comforting and not overly rich. It’s surprisingly good with a scoop of vanilla bean ice cream, too – the savory bread and sweet ice cream is a surprisingly delightful combo! And for those cozy snack moments? This is your absolute best friend. It’s perfect for dipping into a hearty bowl of tomato soup, or served alongside a Charcuterie Board with an assortment of cheeses and cured meats. My family loves to just tear off pieces and eat them plain while it’s still warm – it disappears in minutes!

Top Tips for Perfecting Your Focaccia Bread

Over the years, I’ve picked up a few little tricks that have elevated my easy focaccia bread recipe from good to absolutely spectacular. Let’s dive into them! For the olive oil, please, please use a good quality extra virgin olive oil. It’s not just a fat here; it’s a flavor component. The peppery, fruity notes really come through, especially when you use it liberally on top. Don’t be shy with it! When it comes to mixing the dough, remember: sticky is good! Resist the urge to add too much extra flour. That wet dough is what gives focaccia its characteristic airy, open crumb. If it’s sticking to your hands, just lightly oil your hands before handling it, rather than flouring them. For the dimpling step, use your fingertips and really press down into the dough. These little wells are where the olive oil, salt, and herbs will gather, creating little pockets of intense flavor. If you’re using fresh herbs, like rosemary or thyme, don’t chop them too finely. Larger pieces release their flavor more gradually and look beautiful on top. For the sea salt, flaky salt is truly the way to go. The different texture and crunch it provides compared to regular table salt is just divine. It melts beautifully on the warm bread too. If your dough seems a little reluctant to spread after the second rest, just let it sit for another 5 minutes. It will relax and become more cooperative. When it comes to baking, watch your oven. Ovens can be finicky! If you notice the top browning too quickly before the inside is cooked, you can always loosely tent the focaccia with aluminum foil. And for that final drizzle of olive oil right after baking? Do it while it’s still hot. The bread will absorb it beautifully, making it extra moist and flavorful. I once accidentally used a very mild olive oil, and while it was still good, it just wasn’t the same. The robust flavor of a good olive oil really makes this bread sing. And trust me, I’ve learned this through experience: don’t try to cut it too early. Let it rest for at least 10-15 minutes after it comes out of the oven before slicing, otherwise, it can get a bit gummy.

Storing and Reheating Tips

This easy focaccia bread recipe is so delicious, you might actually have leftovers – though I wouldn’t count on it! If you do, storing it properly is key to keeping it tasting fantastic. At room temperature, focaccia is best enjoyed within a day or two. Keep it wrapped tightly in plastic wrap or in an airtight container. This helps prevent it from drying out. If you wrap it while it’s still slightly warm (but not steaming), it creates a bit of steam inside that helps keep it soft. For longer storage, your refrigerator is your friend. Wrap individual slices or the whole loaf tightly in plastic wrap, then place it in an airtight container or a zip-top bag. It should stay good in the fridge for up to 4-5 days. However, be aware that refrigeration can sometimes make bread a little drier. If you plan to freeze it, this is a great option for making it ahead! Wrap the cooled focaccia tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can stay in the freezer for up to 2-3 months. To thaw, remove the wrapping and let it come to room temperature on the counter for a few hours. For reheating, the best method is to warm slices in a toaster oven or a regular oven at around 350°F (175°C) for a few minutes until warmed through and slightly crisped. You can also gently warm it in a skillet with a little bit of olive oil. If you’ve stored it unfrosted, you can add that final drizzle of olive oil or any toppings you like after reheating. If I know I’ll be freezing it, I sometimes hold off on the final olive oil drizzle until I’m ready to reheat and serve, just to ensure maximum freshness and that lovely glistening finish. The key is to avoid microwaving it, as that tends to make bread tough and rubbery!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! It requires a good gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly as gluten-free flours can absorb moisture differently. Start with the recommended water amount and add more a tablespoon at a time if the dough seems too dry. The texture might be a bit denser than traditional focaccia, but it will still be delicious!

Do I need to peel the zucchini?

This recipe doesn’t use zucchini, so no peeling is required!

Can I make this as muffins instead?

This specific focaccia recipe isn’t really designed for muffins due to the high hydration and sticky nature of the dough. It wouldn’t hold its shape well. For muffins, you’d want a different batter altogether!

How can I adjust the sweetness level?

Focaccia isn’t traditionally sweet, but if you’re looking for a slightly sweeter note without adding sugar to the dough, you could try a light drizzle of honey or a sprinkle of a sugar substitute mixed with your herbs and salt before baking. Keep in mind that adding sugar directly to the dough can affect yeast activity.

What can I use instead of the glaze?

The “glaze” here is really just an extra drizzle of olive oil and flaky salt right after baking. If you prefer not to use olive oil, you could skip it or use a very light brushing of melted butter for a different flavor profile. Some people also like to dust it with a little parmesan cheese after baking.

Final Thoughts

Honestly, this easy focaccia bread recipe is pure kitchen joy. It’s that perfect blend of impressive-looking results and ridiculously simple execution. It’s the kind of bread that makes you feel proud, even if you just followed the steps without a second thought. The aroma it bakes is enough to make anyone feel warm and fuzzy, and the taste… well, the taste is just pure comfort. It’s proof that you don’t need to be a master baker to create something truly special. I hope you give this a try and that it becomes as much of a beloved recipe in your home as it is in mine. If you’re looking for more easy baking adventures, you might also want to check out my recipe for the fluffiest pancakes you’ve ever made, or perhaps my no-knead artisan bread if you’re feeling a bit more ambitious! I can’t wait to hear how your focaccia turns out! Please leave a comment below and let me know your favorite toppings or any variations you try. Happy baking!