If you’ve ever craved warm, fluffy bread with a golden crust that practically melts in your mouth, then this Homemade Focaccia Bread Recipe is going to become your new best friend. Bursting with the aromatic touch of rosemary or garlic, and kissed with olive oil and sea salt, this bread is as comforting as it is versatile. Whether you’re serving it alongside a hearty stew, making sandwiches, or enjoying it solo dipped in more olive oil, focaccia has a special way of turning any meal into a celebration. Trust me, once you make this recipe from scratch, you’ll never want store-bought focaccia again!

Homemade Focaccia Bread Recipe - Recipe Image

Ingredients You’ll Need

This focaccia calls for simple, kitchen-staple ingredients that come together to create that perfect balance of taste, texture, and warmth you expect from homemade bread. Each ingredient plays its part, from the yeasty rise to the crispy golden crust, making the process straightforward and truly rewarding.

2 1/4 tsp active dry yeast: This is the magic that makes your bread rise and gives focaccia its airy texture.
1 1/2 cups warm water (110°F/45°C): Warm water activates the yeast without killing it, ensuring a good rise.
1 tbsp sugar: Just enough sugar to feed the yeast, helping it grow and creating a lightly sweet undertone.
3 1/2 cups all-purpose flour: The main structure of your focaccia, providing that soft but sturdy body.
2 tsp salt: Brings out flavor and balances the sweetness from the sugar.
1/4 cup olive oil (plus extra for drizzling): Adds moisture, richness, and flavor—it’s essential for that signature focaccia softness and golden top.
1 tbsp fresh rosemary (optional): Infuses the bread with fragrant herbaceous notes, a classic focaccia touch.
1 tsp garlic powder (optional): Adds a subtle garlicky depth without overpowering the delicate dough.
Coarse sea salt (optional, for topping): Sprinkled on top for texture and that salty crunch with each bite.

How to Make Homemade Focaccia Bread Recipe

Step 1: Activate the Yeast

Start by dissolving the active dry yeast in the warm water, adding the sugar to give it a little boost. Let this mixture sit for 5 to 10 minutes until it’s foamy and alive with bubbles. This is the sign your yeast is working its magic and preparing to make your focaccia soft and airy.

Step 2: Mix the Dry Ingredients

While the yeast activates, whisk together the flour, salt, and garlic powder (if using) in a large bowl. This ensures your dough will be evenly seasoned and easy to work with. Mixing the dry ingredients first helps you incorporate everything smoothly once the wet ingredients go in.

Step 3: Combine and Knead the Dough

Pour the bubbly yeast water and olive oil into the bowl with your dry ingredients. Stir gently until the dough begins to come together. Then, it’s time to knead—transfer your dough onto a lightly floured surface and knead for about 8 to 10 minutes. You want the dough soft, smooth, and just a little stretchy. Kneading develops the gluten, which creates that perfect chewy texture that focaccia lovers crave.

Step 4: First Rise

Lightly oil a clean bowl and place your dough ball inside, turning it so every side gets coated with a thin layer of olive oil. Cover the bowl with a damp towel or plastic wrap and set it in a warm spot. Let it rise until it doubles in size, about 1 to 1 1/2 hours. The anticipation here is part of the joy—watching the dough grow is truly satisfying!

Step 5: Shape and Prepare for Baking

Once risen, gently press the dough into a well-oiled baking pan or sheet, roughly 9×13 inches, stretching it out with your fingers. Don’t worry if it’s not a perfect rectangle; rustic is exactly the charm here. Use your fingertips to dimple the dough all over—these dimples hold pools of olive oil and toppings later. Drizzle with extra olive oil, sprinkle fresh rosemary and coarse sea salt for that beautiful finishing touch.

Step 6: Second Rise and Bake

Allow the dough to rest for another 20 to 30 minutes so it can puff just a little more. Meanwhile, preheat your oven to 425°F (220°C)—this high heat creates the focaccia crust you’re dreaming of. Bake for 20 to 25 minutes until the top is golden, crisp at the edges, and irresistibly inviting. Let it cool slightly before slicing to preserve that softness inside.

How to Serve Homemade Focaccia Bread Recipe

Garnishes

While rosemary and coarse sea salt are classic, you can get creative by adding thinly sliced olives, cherry tomatoes, or caramelized onions before baking. Fresh herbs like thyme or oregano also make beautiful, flavorful additions. A final drizzle of high-quality olive oil right before serving truly elevates the bread.

Side Dishes

Focaccia pairs wonderfully with a rich tomato soup, a fresh green salad, or alongside your favorite Italian dishes like pasta or antipasto platters. Because it’s so flavorful and filling, it can also stand alone as a snack dipped in balsamic vinegar and olive oil mix.

Creative Ways to Present

Try slicing your focaccia into squares and layering it with fresh mozzarella, sliced tomatoes, and a basil leaf for a simple yet impressive appetizer. Or cut it into strips for dipping into warm soup or stews. It also works beautifully as sandwich bread, offering a flavor boost to any filling you choose.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover focaccia tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. This keeps the crust from becoming too hard while preserving the fluffy inside.

Freezing

If you want to save focaccia for longer, slice it first and freeze in a sealed freezer bag. This way, you can thaw just what you need without defrosting the whole loaf. Frozen focaccia keeps well for up to 3 months.

Reheating

To bring focaccia back to life, reheat slices in a 350°F oven for 5 to 10 minutes. This restores the crisp crust without drying out the bread. You can also toast it lightly for a crunchier texture—delicious for breakfast or a quick snack.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! If using instant yeast, you can mix it directly with the flour without proofing in water first. Your rise times might be a bit faster, so keep an eye on the dough.

What if I don’t have fresh rosemary?

Dried rosemary works fine too—just use about half the amount since dried herbs have a more concentrated flavor. You can also substitute with other herbs like thyme or oregano based on your taste.

How thick should I make the dough when spreading it out?

A thickness of about 1 to 1 1/2 inches is ideal. This creates a focaccia that’s soft on the inside with a nicely crisped crust, striking the perfect texture balance.

Why is my focaccia dense instead of light and airy?

This often happens if the dough hasn’t had enough time to rise or if the yeast is old. Make sure your yeast is fresh and that you allow sufficient rising time in a warm spot to get that classic bubbly texture.

Can I add toppings like cheese before baking?

Yes! Adding cheese such as parmesan or mozzarella before baking gives your focaccia a rich, melty finish. Just sprinkle it over right before it goes into the oven for best results.

Final Thoughts

This Homemade Focaccia Bread Recipe is more than just bread; it’s a warm, fragrant hug from your kitchen that fills your home with inviting aromas and brings everyone to the table. The simple ingredients come together effortlessly, making it a go-to recipe for beginners and seasoned bakers alike. So why not give it a try today? I promise you’ll love pulling your own golden, flavorful focaccia right out of the oven and sharing it with friends and family.