How to make Italian Focaccia Bread
Experience the taste of Italy with this Italian Focaccia Bread recipe! This homemade bread is perfectly crispy on the outside and soft on the inside, infused with olive oil, rosemary, and a sprinkle of sea salt.
Ideal for sandwiches or as a side with soups and salads, this easy focaccia recipe will become a family favourite.
I often find myself getting creative with the ingredients I already have in my cupboard, especially before a grocery run. My goal is to use up what I have to reduce food waste. It’s incredible how many unique and delicious recipes you can come up with this way!
Perfect for storing and enjoying later, this focaccia recipe ensures you can savour its fresh flavours even after baking. Whether as a hearty side or a light snack, it’s sure to satisfy.
You should also try some of our Italian recipes like Easy Tuna Rice Salad, Grilled Eggplant Salad, Couscous Salmon Salad, Prawn and Pea Risotto or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner. You can find them all here.
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I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. Sharing homemade meals creates special memories that last.
Why you’ll love this recipe
Discover why this recipe is a must-try! With its easy preparation and delicious results, this focaccia bread offers a crispy crust and soft, airy texture. Perfect for family meals or entertaining, it features classic Italian flavours like olive oil, rosemary, and sea salt. Enjoy it as a side dish or snack—it’s versatile and satisfying.
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
For strong bread flour, choose a brand known for good gluten content, ideally organic for better quality and sustainability.
Use dried fast action yeast or fresh yeast for leavening. Instant yeast works well for convenience and consistent results.
Himalayan salt or Celtic salt, freshly ground, adds a unique taste and mineral richness to the dough.
Lukewarm water around 110°F (43°C) helps activate the yeast effectively. Use filtered water or locally sourced spring water for best results.
Organic extra virgin olive oil should be of good quality for both the dough and greasing the baking pan.
Organic garlic cloves, crushed or grated.
Fresh organic herbs like rosemary and thyme add aromatic notes. You can use either fresh or dried herbs based on availability.
Local organic cherry tomatoes, halved (optional), can be added for sweetness and visual appeal.
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Substitutions
Strong bread flour: You can use all-purpose flour or bread flour.
Himalayan salt or Celtic salt: Kosher salt or regular sea salt can replace these speciality salts.
Garlic cloves: Garlic powder or granules can be used as a substitute for fresh garlic.
Fresh herbs: Dried herbs can replace fresh ones, but use a smaller amount as they are more concentrated.
Cherry tomatoes: If not available, skip them or use regular tomatoes cut into smaller pieces.
Storage and leftovers
Storage: Store leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2 days. Alternatively, refrigerate for up to 5 days.
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How to make Italian Focaccia Bread
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 1/4 teaspoons dried yeast
- 2 tsp fine sea salt
- 350-400 ml lukewarm water 1 1/2 to 1 3/4 cups
- 5 tbsp olive oil plus extra for the tin and to serve
For the topping
- 4-5 garlic cloves crushed or grated
- 1 tsp flaky sea salt
- ¼ small bunch of rosemary sprigs picked
- 1 tbsp chopped fresh thyme or 1 teaspoon dried
- 5 tbsp 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.
- Add the olive oil, remaining flour, and salt.
- 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.
- 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.
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Notes
- Yeast Activation: Ensure the water is warm (around 110-115°F or 43-46°C) when activating the yeast. Too hot water can kill the yeast, while water that’s too cold won’t activate it properly.
- Kneading: Knead the dough until it’s smooth, elastic, and slightly sticky. This helps develop gluten for a lighter texture.
- Rising Times: Allow enough time for the dough to rise properly. The first rise should be about 1 hour or until doubled in size. The second rise in the baking pan should be about 20-30 minutes or until slightly puffed.
- Oven Temperature: Preheat the oven to 220°C/200°C fan/gas 7 before baking. This ensures the oven is fully heated and ready for the dough.
- Dimpling and Toppings: Use your fingers to dimple the dough before adding toppings like garlic olive oil and tomatoes. Press toppings gently into the dough to ensure they adhere during baking.
- Baking Time: Bake the focaccia until golden brown, usually around 15-20 minutes. Keep an eye on it towards the end to prevent over-browning.
- Cooling: Cool the baked focaccia on a wire rack to prevent the bottom from becoming soggy.
- Additional Seasoning: You can sprinkle additional olive oil and sea salt flakes over the baked focaccia for extra flavor before serving.
