This focaccia bread is the little black dress of homemade breads: ridiculously easy to make, and endlessly versatile. It’s so delicious it will disappear faster than you can say “second helping.” With its golden, olive oil–rich crust, airy crumb, and that signature dimpled top begging for flaky sea salt, it’s impressive enough for company yet simple enough for a lazy weekend bake. Slice it for the best sandwiches you’ll ever eat, or toss thick pieces on the grill for smoky crunch. Shower it with fresh basil pesto or melty cheeses. Serve it alongside a sizzling char-grilled ribeye and watch everyone fight over the last piece. It’s pure heaven with Greek and Italian dishes alike, and absolutely made for tearing apart and sopping up good extra-virgin olive oil swirled with my Tuscan spice blend. Once you bake this focaccia, your kitchen will never be without it.
Focaccia Bread Recipe
Focaccia Bread
Equipment
- large mixing bowl
- wire whisk
- 2 casserole dishes
- rubber spatula
- plastic wrap
- cooling rack
Ingredients
- 4 cups all-purpose flour, or bread flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 2 cups lukewarm water
- 4 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flaky sea salt
- 2 tsp rosemary leaves – freshly picked is best
Instructions
- In a large bowl, whisk together the flour, kosher salt, and instant yeast.4 cups all-purpose flour, or bread flour, 2 tsp kosher salt, 2 tsp instant yeast
- Add in the lukewarm water.2 cups lukewarm water
- Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Rub the surface of the dough lightly with olive oil.4 tbsp olive oil
- Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap.
- Refrigerate for 12 – 36 hours* (see notes).
- Grease two 9×13 pans with butter and olive oil. This is an important step to keep the bread from sticking to the pan.1 tbsp butter
- Pour some more olive oil into each casserole dish. Add an equal size dough portion to each dish.
- Allow the dough to rise for 3-4 hours.
- It is not necessary to cover the dough while it rises, but I do just because.
- After rising, the dough should mostly fill each casserole dish.
- Set a rack in the middle of the oven and preheat to 425℉. Pour two tablespoons of olive oil over each dough round. Coat your hands in olive oil. Use all of your fingers to press straight down into the dough to create deep dimples. Gently stretch the dough so it fills the pan.
- Generously sprinkle with flaky sea salt and rosemary leaves.2 tsp rosemary leaves, 1 tbsp flaky sea salt
- Add the dough to the pre-heated oven. Bake for 25 to 30 minutes, or until it is golden and crisp all over (including the bottom).
- Remove the bread from the oven, and transfer to a rack to cool.
Notes
PRIVATE NOTES
Nutrition
More Information
Interesting Facts
Focaccia is one of the oldest breads in Italy – its name comes from the Latin “panis focacius,” meaning “bread baked in the focus” (the hearth or fireplace). Basically, the original flatbread dates back to the Etruscans or even ancient Romans.
It was born in Liguria, the coastal region around Genoa (hence the classic “Focaccia Genovese”). Sailors and fishermen loved it because it stayed fresh for days and could be reheated on the hot stones of their boats’ ovens.
Generously drizzle with good extra-virgin olive oil and extra flaky sea salt. In Genoa you’ll still find it served warm for breakfast with a cappuccino (yes, bread and coffee is totally a thing there!).
There’s a sweet version too! In some parts of Liguria and Tuscany you’ll find “focaccia dolce” studded with raisins or dusted with sugar – a reminder that focaccia started as a treat for feast days.
The famous dimples aren’t just for looks – they’re little pools that hold olive oil and whatever toppings you choose, keeping every bite juicy and flavorful.
Top with tomatoes, oregano, and olives to make Focaccia alla barese (from Bari in Puglia). Every Italian region has its own proud twist. Top grilled focaccia with my Creole Olive Salad for a creole twist. Delicious!
It’s the original “Pizza Bianca.” Before tomato-topped pizza existed, street vendors in Rome sold simple olive-oil focaccia split and stuffed with mortadella, cheese, or greens – the ancestor of today’s panini.
In Italy, a thick slice of warm focaccia is the classic tool for “fare la scarpetta” – sopping up the last glorious drops of sauce or olive oil from your plate. It’s practically a national sport.
Grilled Focaccia
Pro tip: Throw your focaccia on the grill for a quick toast. That little bit of char and crunch takes it to the next level with sandwiches, pesto, or grilled veggies/meats!
Great for sandwiches
Focaccia is practically made for grilled chicken sandwiches. Split it, give it a light char on the grill, and the flavor and texture are absolutely unbeatable.
Related Recipes
Char-grilled Ribeye Steak
Caprese Salad
Fresh Basil Pesto
Tabouli Salad
Tuscan Spice Blend
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