Authentic Italian Focaccia Bread Recipe

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!

🍞 Serves 8-12 | 🌿 Vegan | 🕒 1.5-Hour Rise | ❄️ Freezer-Friendly

💗 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 traditional finger-dimpling technique for even baking and flavor infusion

✔ Foolproof & Flexible
Instant yeast and visual rise cues make it beginner-friendly, while optional tomato topping and herb variations let you customize

💭 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.

🍞 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Bread flour - The foundation of great focaccia. For 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 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 iodized 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 three ways: in the dough, to grease the pan, and for drizzling on top.

♻️ Substitutions

• Flour - All-purpose flour works well (use same amount by weight). Your focaccia will be slightly less chewy but just as delicious. I've even used 00 pizza flour - 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 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 mold 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 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 work (use ⅓ the amount). No herbs? Try sun-dried tomatoes, olives, or caramelized onions instead for flavor.
• Garlic - ¼ teaspoon garlic powder replaces 1 fresh clove. For deeper flavor, 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.

Pairings