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Home » Popular » Bread & Yeast Breads » Italian Focaccia Bread

Italian Focaccia Bread

By: Rosemary Published: June 12, 2021 Updated on: January 9, 2023

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This Italian Focaccia Bread, is an easy and delicious alternative to regular bread, a pizza type dough topped with olive oil, salt and fresh rosemary then baked to perfection. Serve it with Soup, Stews or slice it in the middle and make a sandwich!

Focaccia bread in a black skillet with chopped rosemary.

I love serving it with a Simple Italian Beef Stew or a Homemade Fish Soup or even warm and fresh on its own, so good. Focaccia or Pizza? Good question,  I love both. When I make pizza I usually make it loaded with veggies or light and no tomato sauce or as it is called in Italy, Pizza Bianca.

But my Easy Focaccia I like simple, drizzled with olive oil and salt and sprinkled with some fresh rosemary leaves and then baked.

Table of Contents

  • What are the ingredients?
  • How to make it
  • Can the dough be made with a Stand up Mixer?
  • What is the best flour to use?
  • What is Focaccia Bread?
  • How do Italians eat Focaccia Bread?
  • Recipe FAQs
  • More Yeast Bread Recipes
      • Never Miss a Recipe!
  • Italian Focaccia Bread Recipe
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE DOUGH
      • FOR THE TOPPING
    • Instructions 
    • Nutrition

What are the ingredients?

  • Honey or Sugar: Helps to activate the yeast.
  • Water : Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
  • Yeast: I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant, although the dough will rise quicker with active dry yeast.
  • Flour: I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust. 
  • Salt: Helps to flavour the focaccia.
  • Olive Oil: It helps to tenderize the dough and add a wonderful flavour. 
  • Coarse Salt: Adds the best flavour to the dough.
  • Fresh Rosemary: It adds a delicious flavour and taste to the finished bread.
  • Olive Oil: I like to drizzle it on top of the dough before baking and again once the dough is baked.
Baked focaccia in a black pan.

How to make it

  • In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top. Let the mixture sit for 5 minutes and then stir to combine.
  • In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix until almost combined then move to a lightly floured flat surface and knead until dough becomes smooth and elastic, form it into a ball.
  • Place the dough in a lightly olive oiled glass bowl (and swirl the dough so that it is lightly covered with the oil). Cover the bowl and let the dough rise 1 hour in a warm draft free area.
  • Remove the dough from the bowl and punch it down a few times. Place the dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes.
  • Spread the dough again if needed. Using your finger tips or knuckles make indentations in the dough.
  • Drizzle the top of the dough with 2-3 tablespoons of olive oil (brush the olive oil to cover the dough) then sprinkle with rock salt and rosemary leaves. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm.
how to make focaccia bread dough, risen and in the pan

Can the dough be made with a Stand up Mixer?

Yes the dough can be made using a stand up mixer with the dough hook attachment,. Knead the dough on medium speed until smooth and elastic (approximately 6-7 minutes). Then move the dough to a lightly floured flat surface and knead a couple of times to form into a ball.

What is the best flour to use?

For this recipes you are going to need a strong all purpose or bread flour, for a chewier crumb choose bread flour. Make sure whichever you use it has at least 11.5% protein or more.

What is Focaccia Bread?

Focaccia can be either a very soft dough or less soft but with a lightly crunchy crust. Sometimes the dough may have a little malt or honey added. A focaccia is drizzled with olive oil and rock salt before baking.

The dough will remain soft with a crunchy bottom, thanks to the olive oil that is drizzled on the bottom of the pan.

How do Italians eat Focaccia Bread?

Focaccia Bread is perfect for making a simple sandwich. Italians love to slice the focaccia through the centre. Open it up and fill it with some amazing Italian prosciutto, mortadella or salami and a slice of cheese preferably something strong like a goat cheese. So good!

Not only that, but why not make a couple and cut them up and fill a basket to be served along with a cheese or cold cut  platter for get togethers or just because? Everyone needs a little Italian.

Baked focaccia in a black pan.

Recipe FAQs

Can the dough be made ahead of time?

You can make the dough and leave it to rise slowly in the fridge, make sure it is lightly covered with plastic wrap. When you are ready to bake just make sure to bring it to room temperature before shaping the dough.

Can you freeze focaccia dough?

Yes you can freeze the unbaked dough, after it has risen. Wrap the dough tightly in plastic then place in an airtight freezer bag or container and freeze. Dough will last up to 3 months in the freezer. Let the dough thaw overnight in the fridge, then bring it to room temperature before continuing with the recipe.

Can you freeze the baked bread?

You can also bake the baked Focaccia, wrap the bread tightly in plastic then place in an airtight freezer bag or container. It will keep up to one month in the freezer. Thaw the bread at room temperature then warm it up in the oven.

More Yeast Bread Recipes

Best Pizza Dough

Fast & Easy No Knead Bread

Homemade Olive Oil Bread Rolls

However you decide to eat or serve this Focaccia Bread Recipe I hope you enjoy it. Buon Appetito!

A slice of focaccia on top of the finished bread in the pan.
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    Focaccia bread in a black skillet with chopped rosemary.

    Italian Focaccia Bread Recipe

    Rosemary Molloy
    Easy Focaccia Bread, a delicious alternative to bread, a pizza type dough topped with olive oil, salt and fresh rosemary then baked to perfection.  
    4.88 from 33 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Rising Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course antipasto, Appetizer, Bread and Pizza, Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 418 kcal

    Ingredients
     
     

    FOR THE DOUGH

    • 1/2 teaspoon honey or granulated sugar
    • 1 cup water (lukewarm) (235 grams)
    • 1 teaspoon active dry yeast
    • 2 3/4 cups all purpose flour (355 grams)
    • 1 teaspoon salt
    • 1 tablespoon olive oil

    FOR THE TOPPING

    • 1 tablespoon coarse salt
    • 2-3 tablespoons olive oil
    • 2 sprigs fresh rosemary (remove the leaves & chop if desired)

    Instructions
     

    • In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top.  Let it sit for 5 minutes, then stir to combine.
    • In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix together until almost combined then move to a lightly floured flat surface, knead until the dough becomes smooth and elastic, form it into a ball. **
    • ** This can be made using a stand up mixer with the dough hook, knead the dough on medium speed until smooth and elastic (approximately 6-7 minutes), move to a lightly floured flat surface and knead a couple of times into a ball.
    • Place dough into a lightly olive oiled glass bowl (and swirl the dough so that it is lightly covered with the oil). Cover the bowl and let the dough rise 1 hour in a warm draft free area.
    • Pre-heat oven to 400° (200° celsius), lightly oil a 12 inch skillet or pizza pan.
    • Remove the dough from the bowl and punch it down a few times.  Place dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes.  Spread the dough again if needed.  Using your finger tips or knuckles make indentations in the dough.
    • Drizzle the top of the dough with 2-3 tablespoons of olive oil (brush the olive oil to cover the dough) then sprinkle with rock salt and rosemary leaves. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm. Enjoy!

    Nutrition

    Calories: 418kcalCarbohydrates: 67gProtein: 10gFat: 11gSaturated Fat: 1gSodium: 588mgPotassium: 120mgFiber: 3gCalcium: 13mgIron: 4.1mg
    Keyword focaccia bread, focaccia bread recipe, Italian focaccia bread
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      1. MP4EVER says

        December 26, 2020 at 7:05 pm

        5 stars
        First time making this, have been working on breads for a few weeks. This to soak up anything from my Lasagna Soup I make, adding shredded Parmesan to the top also. Am curious to see how this would bake with some meats and cheeses inside, American Test Kitchen has a recipe for Prosciutto Bread. Will be making the rolls recipe next weekend with your stew recipe. Putting my 5 percent Italian blood to work. I have no idea how that is part of my DNA, I love thin crust pizza so will be trying your dough for that. I purchased a Dough-Joe 3/8″ thick pizza steel, and am curious will your dough work on that?

        5 for ease of making and instructions.
        11 for texture and taste.
        TYVM
        PEACE from Iowa……

        Reply
        • Rosemary says

          December 27, 2020 at 5:32 pm

          Thanks so much, so glad you like it. Let me know how the pizza dough turns out. Take care and Happy New Year.

          Reply
      2. Deborah Rio says

        October 25, 2020 at 11:25 pm

        5 stars
        This was a terrific recipe – quick, easy and yummy!! There was just enough time to make it for dinner. Thank you. My Italian’s comment was, “You aren’t going to get rid of that leftover piece, are you.” If I know him, it will either be a snack later this evening or with breakfast tomorrow.

        Reply
        • Rosemary says

          October 27, 2020 at 6:41 pm

          Hi Deborah, thanks so much, haha just like a good Italian response. Take care. 🙂

          Reply
      3. Merryn says

        September 1, 2020 at 5:30 am

        5 stars
        This was wonderful, really easy, and nice, nice ,,,lhave recently been discovering the art of starters and sourdough….originally was searching for a foccicia to use my discard on….came across your site and recipes….love it, love your recipes
        Thankyou

        Reply
        • Rosemary says

          September 3, 2020 at 9:22 am

          Hi Merryn, thanks so much, and yes nothing like sourdough, I plan on working on a sourdough focaccia bread. 🙂 So glad you like the recipes. Take care.

          Reply
      4. Dawn Weston says

        May 17, 2020 at 1:09 pm

        Hello, I have recently found your web site and love it. Could you clarify what “all purpose flour” is please? Here in the UK we have plain flour, self raising flour (which has raising agent added) and then a range of specific strong, higher gluten bread flours. We have a shortage of all types of bread flour at the moment so if this recipe works with what we call plain flour you will make a lot of people very happy.

        Reply
        • Rosemary says

          May 17, 2020 at 9:44 pm

          Hi Dawn, all purpose would be your plain flour, making lots of people happy! Take care.

          Reply
          • Dawn Weston says

            May 17, 2020 at 11:16 pm

            Thanks so much, I will be passing on details of your recipes to so many people, including one of my nephews who is desperate to make bread but can’t find strong flour anywhere. I have just made the Biga for the easy Italian bread recipe, off to bed now and looking forward to seeing what happens overnight.

          • Rosemary says

            May 18, 2020 at 7:10 pm

            Hi Dawn, thank you. Let me know how the bread goes. Take care.

          • Dawn Weston says

            May 18, 2020 at 1:36 pm

            Hi…again. I forgot to ask if you ever use fresh yeast in your recipes? I bought some the other day directly from an independent bakery where I live and need to use it up in the next couple of weeks.

          • Rosemary says

            May 18, 2020 at 6:29 pm

            Hi Dawn, I haven’t but I plan on trying it out (that’s all my MIL ever used and most Italians). Although you have to double the amount of fresh yeast when substituting. Let me know how it goes.

      5. Audrey L Ulmer says

        March 28, 2020 at 10:16 pm

        Can you use fast acting yeast with this recipe?

        Reply
        • Rosemary says

          March 28, 2020 at 10:43 pm

          Hi Audrey, yes you can, although you should use less, so instead of 1 teaspoon active you should use 3/4 teaspoon instant. Hope you like it.

          Reply
      6. MJ Smith says

        March 22, 2020 at 1:56 pm

        For the nutrition on the focaccia bread how much is a serving how many ounces? I noticed that it said this loaf of bread serves four but it didn’t actually say how much a serving was……. thank you love your recipes !

        Reply
        • Rosemary says

          March 22, 2020 at 7:18 pm

          Hi MJ, I made it in a 12 inch pan so divided by four, but I don’t know the ounce size. Thanks glad you enjoy the recipes.

          Reply
      7. Vickie Mauro says

        November 4, 2019 at 3:57 pm

        Can the flour in this recipe be substituted for a gluten-free all purpose flour?

        Reply
        • Rosemary says

          November 4, 2019 at 5:11 pm

          Hi Vickie, I have never baked with gluten-free flour you could try it and let me know how it goes.

          Reply
      8. Renea says

        January 12, 2019 at 1:12 pm

        5 stars
        Made this last night. It was easy and delicious. I’ve made focaccia before, but never in an iron skillet. I think using the skillet added a nice bit of crispness to the crust. I also appreciate that you not only recommend food pairings, but also include links to the recipes for the recommended pairings. I also made your fish soup. Perfect meal for a cold, snowy evening.

        Reply
        • Rosemary says

          January 12, 2019 at 4:50 pm

          Hi Renea, thanks so much, and glad you enjoyed the fish soup too. Have a great weekend.

          Reply
      9. Diane says

        December 3, 2018 at 1:19 am

        No need to grease pizza pan?

        Reply
        • Rosemary says

          December 3, 2018 at 8:54 am

          Hi Diane, the instructions say to lightly oil a 12 inch skillet or pizza pan. 🙂

          Reply
          • Diane says

            December 3, 2018 at 10:58 pm

            Oops, thank you.

          • Rosemary says

            December 3, 2018 at 11:46 pm

            Hi Diane, your welcome, no problem. 🙂

      10. Elon Musk says

        October 23, 2018 at 4:04 am

        5 stars
        how long do these last?

        Reply
        • Rosemary says

          October 23, 2018 at 9:33 am

          Hi Elon, it can probably last about 2 days in an airtight plastic bag. Hope that helps.

          Reply
      11. Rupal says

        May 20, 2018 at 1:12 pm

        5 stars
        Absolutely gorgeous recipe!!! Thank you! It’s definitely my new fave now on 🙂💛🙂

        Reply
        • Rosemary says

          May 20, 2018 at 2:21 pm

          Hi Rupal thanks so much and glad you enjoyed it. Have a wonderful Sunday!

          Reply
      12. Kathryn Occhipinti says

        March 8, 2018 at 12:39 pm

        5 stars
        Looks delicious! You’ve inspired me to get baking again!

        Reply
        • Rosemary says

          March 10, 2018 at 8:09 am

          Hi Kathryn, thanks so much. So glad I inspired you, let me know how it goes. Have a great weekend.

          Reply
      13. Ann says

        March 7, 2018 at 10:06 am

        5 stars
        Who doesn’t love focaccia? Definitely will be making this.

        Reply
        • Rosemary says

          March 10, 2018 at 8:10 am

          Hi Ann, haha I know. Let me know how it goes. Have a great weekend.

          Reply
      14. Albert Bevia says

        February 27, 2018 at 5:03 pm

        5 stars
        I am loving this authentic focaccia recipe! one of my favorite breads ever, thank you for the amazing recipe and tips to make this focaccia 🙂

        Reply
        • Rosemary says

          February 27, 2018 at 6:09 pm

          Thanks so much Albert, I hope you enjoy it. 🙂

          Reply
      15. Marisa Franca @ All Our Way says

        December 9, 2014 at 1:10 pm

        5 stars
        There is nothing that says comfort and home as the aroma of bread baking in the oven. Yummy! I think I love this season just because of all the baking and homey doings in the house. The focaccia looks delicious.

        Reply
        • Rose says

          December 9, 2014 at 4:36 pm

          Hi Marisa, I know I just love the smell too. I guess that is why fall is my favourite season. Have a great day.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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