Italian Focaccia Bread

Name: Italian Focaccia Recipe
Prep time: 1560 min
Cook time: 35 min
Total time: 1595 min
Ingredients: 2 ¼ teaspoon quick rise yeast (1 packet); 1 ½ teaspoon fine kosher salt; 1 tablespoon sugar; 1 ½ cups lukewarm water; 4 cups all-purpose flour; ¼ cup extra virgin olive oil; 1 tablespoon flaky salt; 1-2 tablespoons chopped rosemary (fresh); 2-3 garlic cloves (minced); 2 tablespoons olive oil

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In the mood for fluffy soft bread that is filled with earthy herbal zest and savory goodness? This easy Italian Focaccia Bread recipe is everything you could ever hope for in a savory bread.

image of focaccia bread recipe stacked with two squares

In the cold winter months, there’s nothing quite like freshly baked warm focaccia bread filled with fresh rosemary and garlic. The best part about this Italian bread recipe is that the focaccia dough is super easy to whip together. You can use this bread for meal prep sandwiches, soups, or just by itself with a pad of melted butter–it’s that good, and did I mention that even the kids will love it?

Pair this bread with my creamy tomato soup recipe or use it as a base for this fresh, garlic tomato bruschetta.

Ingredients needed

Here is where you’ll find a list of all the ingredients needed for this focaccia bread recipe. Feel free to make any alterations by adding in extra herbs. The full measurements for each ingredient are listed below in the recipe card.

Instant yeast: You’ll want to use one packet of quick rise instant yeast for this fluffy bread. You can easily find this ingredient in the baking aisles of most grocery stores. Quick rise instant yeast makes this bread rise much quicker than regular active yeast.
Kosher salt: The little bit of salt is crucial for the balanced flavor of this Italian bread; be sure to use fine Kosher salt whenever you’re mixing your dry ingredients. For a rustic look, flaky sea salt works best as a topping for this bread.
Sugar: There are several options for sugar out there, but you can use granulated or light and fine cane sugar. The sugar is important for activating the yeast.
Water: Lukewarm water is for activating the yeast in the dough. The water should not be too hot or cold; it should just be warm to the touch. If the water is too hot, it could damage the yeast.
All-purpose flour: I’ve only tested this dough with all-purpose flour, but feel free to experiment with other doughs, and let me know in the comments how they work out.
Olive oil: Extra virgin olive oil gives this focaccia recipe its signature Italian flavor. This is an ingredient I do not suggest skipping out on.
Rosemary: You’ll need just a little bit of freshly chopped rosemary to top this bread with. The fresh flavors are definitely worth it; so I highly suggest sticking with fresh rosemary.
Garlic: Freshly minced garlic give this bread a punch of flavor. Just a few cloves are needed.

How to make Italian focaccia bread

In a small bowl, stir the yeast, salt, sugar, and ½ cup of lukewarm water. Allow the mixture to sit for five minutes, until you see there’s froth on top.

If the mixture is not frothy, discard it and start again with yeast from a different sachet.

a container of activated yeast liquid mixture over a bowl of flour

pouring activated yeast, sugar, salt, and water over a bowl of flour

Step 1: In a large bowl add the flour. Make a hole in the middle and pour the remaining lukewarm water and the yeast mixture.

Step 2: Using a spatula, mix until it all sticks into a dough. Drizzle with 2 tablespoons of oil and bring the dough together into a smooth and elastic ball. Make sure you grease the walls of the bowl too.

Step 3: Cover your bowl with the dough with cling film and refrigerate for 24 hours.

top view of focaccia dough ball in bowl with plastic wrap

making dimples in focaccia bread dough recipe with olive oil and fresh rosemary

Step 4: Once you’re ready to bake the focaccia, take it out of the fridge. It should be nicely puffed, about double its initial size. Generously oil a rectangle baking dish with the remaining 2 tablespoons of oil.

Step 5: With your oily hands, take the dough from one side and fold it through the middle. Turn the bowl and fold again. Repeat this process 6-8 more times.

Step 6: Transfer the dough in a warm pan/baking dish. Cover with cling film and allow it to sit in a warm place for 1-2 hours, until it puffs and spreads through the entire dish.

Step 7: Preheat the oven to 425° Fahrenheit.

Step 8: In a small bowl, combine the flaky salt, freshly chopped rosemary, and minced garlic for the toppings. Remove the cling film from the dish and drizzle with the topping mixture.

Step 9: Using your fingers from both hands, gently press into the dough to create dimples.

Step 10: Bake the bread for 25-35 minutes, or until golden. Allow the focaccia to cool in the pan before slicing.

freshly baked focaccia bread out of the oven

Recipe notes

Allow the baked bread to rest in the pan before slicing.
Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
Be sure to not over mix the batter, or else the dough may not rise.
Serve warm with butter or more olive oil.
Feel free to use fresh thyme with the rosemary.

Frequently asked questions

What is special about focaccia bread?

Using extra virgin olive oil is key to this Italian bread which makes it silky, robust, and moist. Adding the dimples to the bread allows the olive oil to really soak through the dough.

What is the secret to great focaccia?

The secret is to give your dough plenty of time to rise so the bread can be rich in flavor and strength. Letting your dough rise is what gives this focaccia bread its airy soft texture.

What does focaccia mean in italy?

Focaccia means “hearth bread” which is derived from “panis focacius,” which means that focaccia was traditionally baked on coals during the Roman era.

What do you eat focaccia with?

This Italian bread is delicious served all on its own or used for sandwiches. You can dip this bread into soups, dips, or sauces. My favorite way to eat this bread is to dip it in olive oil.

Why do you poke holes in focaccia?

Making dimples (or holes) in your bread is how the dough stays flat while baking. Additionally, the holes allow the olive oil to soak through and really give the bread those earthy and moist flavors.

three slices of focaccia bread with rosemary and garlic on cutting board

Storage recommendations

Wrap the bread in plastic wrap or a tea towel and store on your kitchen counter for three to four days.
If you manage to have any bread leftover, slice the focaccia into small slices, wrap in plastic wrap, and store in the freezer for up to one month.
After pulling the bread from the freezer, allow it to thaw at room temperature, and then reheat in the oven until warmed all the way through.

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Thanks for stopping by and taking the time to read this blog post. I hope you like this recipe as much as my family did. Please leave me a comment below with your feedback. I would love to hear from you.

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