Focaccia bread is easy to make and always delicious! Try a variety of focaccia toppings like rosemary or tomatoes and roasted garlic.
Even if you've never made homemade bread before you'll find this focaccia recipe easy to follow and even easier to eat.
Be warned — this bread is one of those recipes that is going to disappear if you make it. So make sure you aren't the only one home.
Focaccia bread is especially addictive if you're dipping it in a lovely olive oil.
This bread makes a perfect appetizer to bring to a party. Not only is it gorgeous, everyone loves it! And you will seem like a five-star artisan baker.
Don't forget to pin this recipe to save it for later!
Savory focaccia bread is a true treat
When it comes out of the oven finish it with an extra drizzle of fragrant olive oil and a sprinkle of sea salt. The olive oil gives the top of the bread a beautiful sheen, and the finishing sprinkle of salt adds that extra touch of crunch and saltiness on your palette.
Sweets are something that I can take or leave, but a salty, savory cracker is my kryptonite. I love excellent rustic bread with all the right flavors.
This focaccia bread hits the mark. This particular recipe came to Foodology Geek by way of Kit. The recipe is one that she has used by Jamie Oliver. I love that guy!
We made this Rosemary, Garlic, and Tomato Foccacia Bread on one of our marathon cooking days. Not to be rivaled by our famous cake and whiskey cocktails day. But it was still pretty epic.
Homemade foccacia is easy to make
If you have wanted to try your hand at making homemade bread, but the task sounds way too daunting, this focaccia bread recipe is a perfect get-started-with-making-bread recipe.
Focaccia bread is a pretty forgiving bread recipe. The most important thing to get right about bread making is picking the correct flour.
Have you ever seen a recipe that calls for flour, but doesn't tell you what kind it is?
When I see this, I'm like okay people, is it all-purpose? Bread flour? Cake flour? What are we talking about here? Bread making requires bread flour because bread flours contain more gluten than other flour.
All flours are not created equal in this department. High gluten flour is needed to get that tender but chewy, yummy bread texture.
During the kneading, process gluten develops a protein network. Gluten is what is responsible for those fantastic air pockets in bread. Those are the best.
My go-to brand of bread flour is King Arthur Brand. You can read a little more about the science of gluten and flour here if you are as geeky as I am. I will spare you the details if you want to get to the recipe so that you can make this fantastic focaccia bread.
Having the right tools
The next thing that makes bread-making super easy is a stand mixer.
I have to say that baking with my Kitchen Aid stand mixer is an actual pleasure.
It is definitely true that if you have the right tools for the job, the job is so much easier. If you do have a stand mixer, yay, if you don't but can fit one into your budget I highly recommend it. For Holiday cookie baking alone it is worth the investment.
Keep in mind that the basic recipe for the bread can be made plain without all of the focaccia toppings.
Focaccia bread makes a great sandwich bread.
You can make it and then cut it into sandwich-sized squares before you slit it in half bun style. If you would like to make sandwiches, you may not want all the flavor on top.
Other topping combos that I love:
- Everything Bagel Seasoning
- Rosemary, for a classic rosemary focaccia bread
- Caramelized onions and ricotta
- Kalamata olives and fresh oregano
The possibilities are endless here.
Use your imagination and get the kids involved. Teaching kids to cook is not only a life skill that they will thank you for later, and it's a fun project to bond over. You get to teach math and science and have fun. Plus, you get a delicious reward in the end.
Recipe Notes
This recipe makes enough dough to make two sheet pans worth of focaccia bread. You can always cut the recipe in half if you don't need that much.
You can always freeze leftover focaccia. But who are we kidding fresh bread tastes way better than reheated, thawed-out frozen bread?
You can freeze half of the focaccia dough and bake another whole focaccia bread later. This dough keeps quite well in the freezer.
The great thing about making focaccia bread, besides the fact that it is so easy is that you can make it however you want it.
You can make it on the thicker side if you like a nice soft and fluffy chunk of bread or you can roll the dough out a little bit thinner, which is usually my preference.
Step By Step Instructions
- Combine the Ingredients: Set up your stand mixer with the dough hook attachment. Add all of the bread ingredients to your stand mixer bowl. (If you have a scale, weigh the ingredients directly into the bowl.) Make sure your water is warm, but not too hot. If you have a thermometer, your water should be no hotter than 110℉.
- Mix the Dough: Turn on the mixers slowly and mix until the ingredients are incorporated. Continue to mix until your dough forms a tight shiny ball and the sides of the mixing bowl are nice and clean. If you aren't using a mixer, turn the dough out on a floured surface and knead until the dough is smooth and shiny.
- Proof the Dough: Oil a large bowl. Add your dough to the oiled bowl and cover with plastic wrap or a large damp towel. Proof the bread in a warm area until it has doubled in size. I usually put my bread on top of the stove and turn the stove light on, especially if I'm making this bread in the winter.
- Turn Out the Dough: Once your dough has doubled in size, dump it out onto an oiled surface and cut it in half.
- Preheat your oven: to 425F/220C
- Prepare the dough for baking: Lightly oil two 9x13 baking pans. Alternatively, you can line the baking pans with parchment paper. Gently roll and press the dough into rectangle shapes. After you roll your dough out, use your fingertips to poke it all over the place, so it has that crater-like texture. Then you add your toppings.
- Second Proof: Cover the dough and let it rise for another 30 to 40 minutes before baking.
- Bake: Add a little drizzle of olive oil before you bake the bread. Bake for 25 minutes, until it is golden brown. It will rise in the oven quite a bit.
This focaccia bread recipe also makes a fantastic pizza dough for the grandma-style pizza that you make on a sheet pan. Yum!
Hungry For More Bread Recipes?
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Tomato, Garlic & Rosemary Focaccia
Equipment
Ingredients
Foccacia Dough
- 8 cups strong bread flour 1000 grams
- 2 envelopes dry yeast
- 2 teaspoons honey
- 2 teaspoons sea salt less if using table salt
- 2 ⅕ cups water (tepid) 600 ml
Toppings [add before baking]
- 1 bulb garlic broken into cloves, skin removed. you can also use roasted garlic gloves here.
- 5 sprigs rosemary leaves picked off
- 11 ounces cherry tomatoes 300 g - washed
- extra virgin olive oil a drizzle before baking
Drizzle and season [after baking]
- kosher salt
- extra virgin olive oil drizzle or dip after baking
Instructions
- Combine the Ingredients: Set up your stand mixer with the dough hook attachment. Add all of the bread ingredients to your stand mixer bowl. (If you have a scale, weigh the ingredients directly into the bowl.) Make sure your water is warm, but not too hot. If you have a thermometer, your water should be no hotter than 110℉.
- Mix the Dough: Turn on the mixers slowly and mix until the ingredients are incorporated. Continue to mix until your dough forms a tight shiny ball and the sides of the mixing bowl are nice and clean. If you aren't using a mixer, turn the dough out on a floured surface and knead until the dough is smooth and shiny.
- Proof the Dough: Oil a large bowl. Add your dough to the oiled bowl and cover with plastic wrap or a large damp towel. Proof the bread in a warm area until it has doubled in size. I usually put my bread on top of the stove and turn the stove light on, especially if I'm making this bread in the winter.
- Turn Out the Dough: Once your dough has doubled in size, dump it out onto an oiled surface and cut it in half.
- Preheat your oven: to 425F/220C
- Prepare the dough for baking: Lightly oil two 9x13 baking pans. Alternatively, you can line the baking pans with parchment paper. Gently roll and press the dough into rectangle shapes. After you roll your dough out, use your fingertips to poke it all over the place, so it has that crater-like texture. Then you add your toppings.
- Second Proof: Cover the dough and let it rise for another 30 to 40 minutes before baking.
- Bake: Add a generous drizzle of olive oil before you bake the bread. A flavorful olive oil is best here. Bake for 25 minutes, until it is golden brown. It will rise in the oven quite a bit.
- Garnish: Add a sprinkle of coarse sea salt or fleur de sel. and an additional drizzle of olive oil. Serve with olive oil for dipping.
Laura's Tips + Notes
- Everything Bagel Seasoning
- Rosemary, for a classic rosemary focaccia bread
- Caramelized onions and ricotta
- Kalamata olives and fresh oregano
Suellen Warmoth
Made this tonight and it’s incredible!! I did not add the full amount of flour as it would have made the dough too dry. I also changed the toppings a bit. Served with spaghetti wHich was a perfect compliment! I also made a second half batch because I have a son who is gluten intolerant. I used King Arthur GF all purpose measure for measure flour and added 1 tsp Xanthan gum per cup of flour. It turned out really good, he loved it. Thank you for sharing this recipe!
Laura Reigel
Thank you for the review!!! I'm so glad you enjoyed this Focaccia recipe.
Melody
Can I use active sourdough starter instead of dry yeast?
Laura Reigel
Melody, yes, you can use active sourdough started. However, the fermentation process will have different timing. I am assuming that you are familiar with sourdough baking. If not send me an email and I can help you out.
Nancy Miller
At what point do u freeze the dough to use later?
Laura Reigel
Nancy, the best time to freeze the dough would be right before any rising time. Just pop the dough into a freezer bag or other airtight container. Thaw in the fridge before the first rise. I’ll update the instructions with detailed info on this step.
Tessa
Approximately how long do you proof the dough into how first time? I know it says “doubles in size,” but I'm a numbers girl and wondered of you could give a ballpark number. Thanks!
Laura Reigel
Tessa, The first proof will take approximately 1 to 2 hours. It depends on the temperature of the dough.
My expert tip is to heat your water to 91 degrees F before adding it to the dough. If you do this, it helps to set the temperature of the dough so that the first proof is closer to an hour, almost every time.
Kelley
Beginner question: In fact this is the first bread I have EVER attempted!
Do I follow the directions on the yeast packet (water, sugar) then add it in the mixer or just add straight from the packet? I have never used yeast before either.
Thanks!
Kelley
Laura
Kelley,
I'm so excited to hear how your first bread comes out!
For the yeast: you can just add it to the bowl with the rest of the bread ingredients. The warm water will activate it. The step of adding it to the warm water first is usually used to make sure that the yeast is still good. (no bubbles then the yeast is too old) However, I find that it isn't necessary as long as you've purchased fresh yeast.
Kelley
It was sooooo good! I halved the recipe, and now I am making it again for sandwiches!
Laura
Yay!!! Thank you so much for sharing. I'm super excited that your first-time bread baking was a smash.
Now you're ready for my homemade french bread recipe. 😉
Sarah
I know this says that gluten wheat is pretty much required to get the texture right, but I was wondering if there would be a way to make this recipe gluten free?? My family are majority gluten intolerant and I've been looking for more savoury, healthy baked goods to make. If not, thank you anyway and I'm sorry to be an inconvenience.
Laura
Sarah,
I have had really good success baking with King Arthur's Gluten-Free Flour Blend. My best friend is gluten intolerant so I've made her several things using this. I would also recommend adding in xantham gum which will help to give you the chewy texture in the bread. If you add xantham gum add 1 teaspoon per cup of flour that you use.
If you do try it I'd love to hear how it comes out. I'm planning to experiment with so gluten-free and low carb baking this year. I'll add this recipe to the top of my list.
Amy Whalen
What do you mean when you say a bulb of garlic "broken into gloves skin on"? I've never heard this expression before.
Thanks in advance,
Amy
Laura
Amy, I meant one head of garlic broken into cloves. Thank you. I will update it. I hope that helps.
Emily ko
I have no stand mixer . So I knead the dough by hand. Can I just use half portion of all ingredients ?
Thanks
Laura
Emily, Yes you can absolutely half this recipe.
Sherri
I must say I was a little doubtful and thought that maybe there was an ingredient left out ... almost threw it out and switched to another recipe ... but the frugalness in me wouldn’t let me! I followed the recipe and sure am glad I did! I do wonder that I never saw any oil or salt in the dough .... I froze half the dough for pizza later .
Laura
Sherri, Thank you so much for the review. I'm so glad the bread turned out great for you. And it does make a great pizza dough as well.
Tanya
Can you use wheat flour?
Laura
Tanya,
Yes you can definitely use wheat flour for this recipe. Just keep in mind that the dough will be heavier and may require a longer proofing time. I'd love to see the results if you do make with whole wheat flour.
Daniela
Hello! Sounds delicious 😋 only question I have is if the garlic and sea salt is part of the dough, or is it a topping?
Laura
The roasted garlic and the sea salt is a topping. I add it before the final proof. That way the dough will rise around the tomatoes, and roasted garlic. You can add the salt after it comes out of the oven. I will take a look at the instructions and make them more clear. Thank you. 💜
Nona
The results were delicious! I did find the difference between your narrative instructions and the recipe hard to follow. I had to move back and forth quite a bit.
Laura
Nona,
Thank you so much for the review. And for the constructive criticism. I'm working on updating content here. In the beginning, I had no idea what my readers were looking for when they came to my site. I'm starting to figure it out and revamping almost all of my posts! A lot of my older posts are wordy and have absolutely nothing to do with the actual recipes, which I know are always amazing. Sometimes as I'm rewriting them, I seriously ask myself what I was talking about here? It looks like this one just got moved to the top of the list. 💜
Erica
How long does it sit for??
Laura
Erica,
After this bread comes out of the oven. I would let it sit for about 10 minutes before slicing into it! Happy baking.
-Laura
Heather F
I have yeast in a jar - not envelopes. Can anyone tell me what amount is equal to "two envelopes"? Thank you!
Laura
Hi Heather,
2.5 teaspoons of jarred yeast is equivalent to one packet. I hope that helps. Let me know how it comes out.
Heather Frost
Thanks so much, Laura! Making this now!
Kimber Pitman
This was amazingly easy to make and turned out beautiful! I plan to play around with the toppings next. I did freeze some, reheated and then crisped up with quick toasting under the broiler. It was perfect!
Laura
I am so happy to hear that Kimber! I love this bread recipe. It's great for sandwiches too!