Easy Homemade Focaccia Bread
There’s something so satisfying about making homemade focaccia bread. With its crispy golden crust, soft and airy center, and pools of olive oil in every bite, it’s pure comfort.
Whether you keep it simple with flaky sea salt and rosemary or top it with cherry tomatoes, olives, herbs, and garlic, focaccia is the kind of bread that brings everyone to the table. Fresh from the oven, it’s perfect on its own, dipped in olive oil and balsamic vinegar, or served alongside your favorite meal.
Homemade bread truly has a way of making any day feel special.
Recipe
Easy Homemade Focaccia Bread
This homemade Focaccia Bread has a crispy golden crust, a soft and airy center, and plenty of rich olive oil flavor. Top it with rosemary and flaky sea salt or add tomatoes, olives, garlic, and herbs for an easy, versatile bread that’s perfect for dipping or serving alongside your favorite meal.
Scale
Ingredients
Dough
- 3 cups bread flour or all-purpose flour
- 2 cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
Toppings
- Italian seasoning or dried herbs
- Cherry tomatoes
- Olives
- Extra olive oil for topping
Instructions
- In a large bowl, combine the warm water, yeast, salt, olive oil, and flour. Mix with a spoon or your hands until a sticky dough forms.
- Cover the bowl and let the dough rise at room temperature for 2 hours.
- Wet your hands with a little water and gently stretch and fold the dough 3–4 times. Cover again and refrigerate for 4–24 hours.
- Remove the dough from the refrigerator and gently transfer it to a greased 9×13-inch baking pan. Carefully spread it to fit the pan without deflating it.
- Cover and let the dough rise for 1 hour. If it hasn’t become light and puffy, let it rise for another hour.
- Preheat your oven to 450°F (230°C).
- Drizzle the top generously with olive oil. Add the Italian seasoning, cherry tomatoes, and olives. Using your fingertips, gently press dimples all over the dough.
- Bake for 20–25 minutes, or until the focaccia is beautifully golden brown.
- Let it cool for a few minutes, then enjoy it warm, or allow it to cool completely before slicing and serving.
Connie’s notes
Don’t worry if the dough is very sticky—that’s what gives focaccia its light, airy texture.
Let the dough rise until it’s doubled in size. Patience is key!
Be generous with the olive oil. It keeps the bread soft while creating that signature crispy crust.
Oil your fingertips before dimpling the dough to prevent sticking.
Add toppings like rosemary, cherry tomatoes, olives, garlic, onions, or flaky sea salt just before baking.
Bake until the top is deep golden brown for the best flavor and texture.
Let the bread cool for 10–15 minutes before slicing so the crumb sets properly.
Brush with a little extra olive oil or melted garlic butter as soon as it comes out of the oven for even more flavor.
Sprinkle with Parmesan before or after baking for a delicious cheesy finish.
Leftovers make amazing sandwiches or can be toasted the next day.
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