Break off a thick, fluffy piece of this traditional Italian bread for a savory appetizer, side, or snack.
In my Italian-American family, all cooks knows how to make many kinds of bread. One of our favorites is focaccia—a thick, fluffy bread that’s brushed with olive oil and herbs. With the right mixer, focaccia dough is easy to whip up, and it bakes like a dream. In all my years witnessing homemade focaccia come out of the oven, I haven’t seen it disappoint.
With a classic base of water, sugar, yeast, flour, and salt, raw focaccia is similar to pizza dough, but with a twist. Salt and rosemary are sprinkled on top, finishing the dish in a way that’s lighter than pizza but heartier than flatbread. For many in my family—even some picky eaters—it’s the ideal in-between nosh.
Each bite reminds me of growing up in a household full of Italians, who shared stories and always remembered to bless the table before digging in. First, you taste the savory crust. Then the yeasty, slightly sweet flavors delight your palate, inspiring feelings of warmth and comfort. The texture of this focaccia is chewy, but the toasty crust brings in buttery, slightly nutty notes. I’ll whip this recipe up again soon to remind my family of the good times and bring everyone to the table once more.
Are there other types of focaccia?
While this recipe delivers a classic savory focaccia dusted with salt and fresh rosemary, there are many more kinds of focaccia—some of which are sweet. For example, my mom has recently been exploring sweet focaccia recipes that use the same dough base topped with cinnamon sugar, chocolate, or fruit instead of herbs. To keep things simple, I recommend starting with traditional savory focaccia so that you can master that first before expanding your horizons toward other types. Then, you’re limited only by your imagination!
How do I store leftovers?
Cover leftover focaccia with plastic wrap or aluminum foil and store it at room temperature for 1-2 days. For longer storage, slice it and transfer it to a freezer-safe container, then freeze it for up to 1 month. Make sure to thaw it in the fridge overnight and then toast it in the oven at 350°F for about 5 minutes. Brush with extra olive oil if needed to moisten it. I’d avoid refrigerating this bread unless you’re topping it with cheese or meat, as the texture will suffer.
Serving suggestions
Serve your homemade focaccia with a side of Bread Dipping Oil, this Caprese Salad Recipe, and glasses of Wine Spritzer. You can easily incorporate this dish into your main meal by pairing it with Slow-Cooker Italian Chicken With Zucchini Noodles or Burrata Pasta with Eggplant Meatballs. Just because a dish is traditional doesn’t mean it’s bland—this morsel proves quite the opposite.
Ingredients
- 1 3/4 cups warm water (105°F to 115°F) plus more if needed
- 1 1/2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 6 tablespoons extra-virgin olive oil divided
- Flaky sea salt optional, for sprinkling
- Chopped fresh rosemary optional, for sprinkling
Instructions
- In the large bowl of a stand mixer fitted with a dough hook, mix the warm water with the sugar. Sprinkle the active dry yeast on top, stir lightly, and let sit for about 5 minutes until the mixture is foamy.
- Add the all-purpose flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about until the dough becomes elastic and slightly sticky, about 5 minutes. If the dough is dry, add a small amount of water at a time until it is shaggy.
- Grease a large bowl with 2 tablespoons of extra-virgin olive oil. Place the dough in the bowl and turn it to ensure it is fully coated with oil. Cover the bowl with plastic wrap or a damp towel and allow it to rise in a warm area for 1 to 1 1/2 hours, or until it has doubled in size.
- Preheat the oven to 425°F. Brush a 9×13-inch baking dish with 2 tablespoons of olive oil. Transfer the risen dough to the pan and press it to the edges. Let it rest and rise in the pan for another 45 minutes.
- Drizzle the remaining olive oil over the dough and use your fingers to create deep dimples across its surface. Sprinkle with flaky sea salt and chopped rosemary if you like.
- Bake until the focaccia is golden and bubbly, about 20 to 30 minutes. Allow to cool slightly before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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