This authentic Italian focaccia requires just pantry staples-flour, yeast, olive oil, rosemary, and salt. Even beginners achieve that perfect crispy yet pillowy texture with our foolproof method.
Naturally vegan and freezer-friendly, dairy-free, egg-free, it's ideal for sandwiches, soups, or tearing straight from the pan! If you're new to bread baking, start with my easy no-knead bread - it's impossible to mess up.
🍞 Serves 8-12 | 🌿 Vegan | 🕒 1.5-Hour Rise | ❄️ Freezer-Friendly
If you're planning to keep the Italian theme going, try this quick yeast pizza dough. Top it with classic, authentic ingredients or mix and match your own favourites. For a sweeter, enriched bread, try my easy challah bread - it's soft, golden, and perfect for braiding.
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💗Why This Recipe Works
✔ Perfect Texture Every Time
The precise 80% hydration ratio (400ml water to 500g flour) creates that ideal crispy-yet-airy texture - golden crust outside with pillowy softness inside.
✔ Authentic Italian Simplicity
Just 5 core ingredients let rosemary and olive oil shine, using the traditional finger-dimpling technique for even baking and taste infusion.
✔ Foolproof & Flexible
Instant yeast and visual rise cues make it beginner-friendly, while optional tomato topping and herb variations let you customize.
🍞 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Bread flour - The foundation of great focaccia. For the most accurate results, weigh your flour (500g = about 4 cups). If measuring by volume, spoon flour into your cup and level it off - packing it down leads to dense bread. All-purpose works too, but bread flour gives a better chew.
- Warm water - The key to airy texture. Heat to 110°F/43°C (test on your wrist like baby milk). We use more water than traditional recipes - the wet dough creates those beautiful air pockets.
- Extra virgin olive oil - The soul of focaccia. Use oil you'd enjoy on salad - fruity and fresh. Look for a harvest date (within 12-18 months) and opt for cold-pressed. About ¼ cup goes in the dough, plus more for the pan and topping. This creates the signature crisp crust.
- Instant yeast - My go-to for reliability (1 packet = 2¼ tsp). If using active dry, proof it first in the warm water with a pinch of sugar until foamy - about 5 minutes.
- Sea salt - Fine salt blends evenly into dough (2 tsp), while flaky salt sprinkled on top gives that perfect salty crunch. Avoid iodised salt, which can taste metallic.
- Fresh rosemary - About 2 tablespoon chopped. Rub between fingers before adding to release oils. Thyme or oregano make great alternatives if preferred.
- Garlic - 4-5 fresh cloves, crushed. We'll infuse it in the oil for maximum flavor without bitterness.
- Optional additions:
- Cherry tomatoes (halved)
- Sliced olives
- Caramelized onions
Pro tip: The olive oil makes all the difference. If yours smells grassy or peppery, that's perfect! We'll use it in three ways: in the dough, to grease the pan, and for drizzling on top.
♻️ Substitutions
- Flour - All-purpose flour works well (use the same amount by weight). Your focaccia will be slightly less chewy but just as delicious. I've even used 00 pizza flour - it creates an extra-tender crumb. For whole wheat, replace only 30% of the flour to maintain proper rise.
- Yeast - Active dry yeast works too (use the same amount). Just activate it in the warm water first until bubbly - about 5 minutes. For fresh yeast, use triple the amount by weight (7g dry = 21g fresh). Store fresh yeast in the fridge and check for mould before using.
- Olive Oil - While EVOO is ideal, regular olive oil works in the dough. For topping, use the best you have - even melted butter adds a nice browning.
- Salt - Any sea salt works beautifully. If using table salt, reduce the amount by half since it's more concentrated. My Italian friend swears by salted butter in the dough when she's out of salt!
- Herbs - Dried rosemary or thyme works (use ⅓ the amount). No herbs? Try sun-dried tomatoes, olives, or caramelised onions instead.
- Garlic - ¼ teaspoon garlic powder replaces 1 fresh clove. For a deeper taste, roast a whole head and spread the soft cloves over the dough before baking.
- Tomatoes - Sun-dried tomatoes (chopped) or pitted olives make a great shelf-stable alternative. I've even used roasted red peppers when my cherry tomatoes went bad.
- Love Rustic Breads? For a crusty, everyday loaf that's fluffy on the inside, try my Romanian house bread - it's a family favourite that pairs perfectly with soups and stews.
Pro Tip: The most forgiving swap? Skip toppings altogether and make plain focaccia - it's still heavenly when dipped in balsamic and oil.
Each substitution has been tested in my kitchen (often during late-night baking emergencies!). While the original ingredients create the best taste, these alternatives still deliver great results.
Pairings
This focaccia is a hearty side for Italian garlic lentil soup and pairs perfectly with my tender Italian meatballs.
💭 Expert Tips
- Choose Good Olive Oil: Use high-quality extra virgin olive oil for both the dough and drizzling before baking. It makes the focaccia bread tastier.
- Make Dimples: After placing the dough in the pan, use your fingers to press down gently all over the surface. This not only looks good but also helps spread toppings evenly.
- Watch Baking Time: Keep an eye on the focaccia as it bakes to make sure it turns golden brown without getting too dark.
- Want Shaped Breads? If you enjoy working with dough, my pumpkin bread rolls are another fun, showstopping recipe that's easier than it looks.
❓Authentic Italian Focaccia Bread FAQs
Keep it in an airtight container or a resealable plastic bag. It'll stay fresh at room temperature for up to 2 days, or you can pop it in the fridge for up to 5 days.
Focaccia is a thick, fluffy Italian bread, usually about ½" to 1" tall, with a light crust on top and bottom. While it's often called a "flatbread," it's much softer and more airy than most flatbreads you might know
Focaccia can end up dense if there's not enough water in the dough. Using a kitchen scale to measure your ingredients helps you get the right balance for a lighter, fluffier texture.
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📖 Recipe
Quick and Easy Italian Focaccia Bread
Video
Ingredients
For the dough
- 500 g strong bread flour plus extra for dusting (about 4 cups)
- 7 g dried fast action yeast or 21g fresh yeast 1 packet or about 2 ¼ teaspoons dried yeast
- 2 teaspoon fine sea salt
- 400 ml lukewarm water 1 ¾ cups
- 5 tablespoon olive oil plus extra for the tin and to serve
For the topping
- 4-5 garlic cloves crushed or grated
- 1 teaspoon flaky sea salt
- ¼ small bunch of rosemary sprigs picked
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 5 tablespoon olive oil
- 5 cherry tomatoes halved (optional)
Instructions
Making the Dough
- In a large bowl, combine the warm water, yeast, and 3-4 tablespoons of flour. Stir a few times, then let it sit for 5-10 minutes.400 ml lukewarm water, 7 g dried fast action yeast or 21g fresh yeast
- Add the olive oil, remaining flour, and salt.2 teaspoon fine sea salt, 5 tablespoon olive oil, 500 g strong bread flour
- Knead the dough for 5 minutes until it comes together, becoming soft and less sticky.
- Transfer the dough to a large oiled bowl, cover with cling film and a clean towel, and let it rise for 1 hour.
- After this time, heat the oven to 220°C/200°C fan/gas 7.
- Use 2 tablespoons of olive oil to grease a 9-inch by 13-inch rimmed baking pan.
- Transfer the dough to the baking pan and press it down gently. Use your fingers to dimple the dough, then drizzle the top with the garlic olive oil mixture. If using, press the tomatoes gently into the dough. Let the dough rise for 20-30 minutes until it puffs slightly.
- Bake until golden brown, 20 to 30 minutes. Cool the baked focaccia bread on a wire rack.
- Sprinkle some more olive oil if desired.
Making the Topping
- Add garlic, olive oil, salt, and herbs to a small pan.4-5 garlic cloves crushed or grated, ¼ small bunch of rosemary, 1 tablespoon chopped fresh thyme or 1 teaspoon dried, 5 tablespoon olive oil, 1 teaspoon flaky sea salt
- Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic, but before the garlic browns.
- Set aside.
Notes
- Use warm water to activate the yeast (around 110-115°F or 43-46°C). Too hot or cold water can affect the yeast's activity.
- Knead the dough until it's smooth, elastic, and a little sticky for the best texture.
- Let the dough rise properly; the first rise should take about 1 hour until it doubles in size. The second rise in the pan should be about 20-30 minutes.
- Preheat the oven to 220°C/200°C fan/gas 7 before baking to ensure it's ready.
- Before baking, dimple the dough with your fingers and press toppings like garlic oil and tomatoes gently into it.
- Bake for 15-20 minutes, checking towards the end to avoid over-browning.
- Cool the focaccia on a wire rack to keep the bottom crispy.
- For extra flavour, drizzle with more olive oil and sprinkle with sea salt flakes before serving.
Claudia Ciorteanu says
My family loved this!