Focaccia
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Learn to make focaccia, the simple Italian flatbread characterized by its dimpled surface and rich olive oil flavor.
Perfect for feeding a crowd, focaccia is a rich and flavorful Italian flat bread baked in a sheet pan. It’s made with a yeast dough that rises twice: once after it is mixed and then again after it is shaped (so be sure to allow plenty of time). To give the bread its signature dimpled appearance, you use your fingers to form little indentations all over the dough. These “dimples” hold tiny pools of olive oil that soak into the bread as it bakes. The recipe calls for about one cup of oil, which I know seems like a lot, but that’s what makes focaccia so good! Note that the oil is added in stages, so be sure to read the recipe carefully before starting so that you don’t accidentally add it all at once.
Adapted from Anne Burrell, this simple focaccia is topped with coarse salt and fresh rosemary, but other toppings can be added, such as thinly sliced tomatoes, olives, or grated cheese, to name just a few. Enjoy the bread warm out of the oven with pasta fagioli, bolognese or a big Italian salad. Leftovers make wonderful sandwiches.
“Thanks for another hit Jenn! I made this for Christmas Eve and it paired perfectly with your classic lasagna. I’ll be making it again real soon since my group devoured it.”
What you’ll need to make focaccia
I use instant or rapid-rise yeast (it is sometimes labeled “bread machine instant yeast,” as pictured above) to make focaccia and other yeast breads. It rises much faster than regular active dry yeast. Yeast is sold in jars or packets, and will keep in the refrigerator for three to six months once opened. If you don’t bake a lot of homemade breads, it’s best to buy the individual packets to ensure freshness.
Step-by-Step Instructions
Step 1: Make the Dough
Begin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook.
Mix to combine.
Add 1-3/4 cups warm water and 1/2 cup of the olive oil.
Mix on low speed until the dough comes together into a sticky mass.
Increase the speed to medium and knead for 5 to 6 minutes, or until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
Transfer the dough to a lightly floured surface.
Briefly knead with your hands until it comes together into a smooth ball.
Step 2: Let the Dough Rise
Place the dough in a large greased bowl, flipping it over once so that both the top and bottom of the dough are lightly slicked with oil.
Let it rise in a warm, draft-free spot until doubled in size, 1 to 2 hours.
Step 3: Shape the Dough and Let Rise Again
Pour about 1/4 cup olive oil onto a 13″ x 18″ rimmed baking sheet (I know it seems like a lot, but that’s what gives focaccia its characteristic crispy bottom), then place the dough on top.
Flip it over once so that both sides are coated with oil; this makes it easier to stretch. Using your hands, spread it out to the corners of the pan.
Use your fingertips to make dimples all over the dough.
Cover the pan with plastic wrap and let the dough rise again a warm spot until puffed up and doubled in size, about an hour. Drizzle the dough with a bit of olive oil, so it pools in the dimples, and sprinkle with 3/4 teaspoon kosher salt and fresh rosemary.
Step 4: Bake
Bake for about 20 minutes, until golden.
Let cool for about 15 minutes, then transfer to cutting board and slice into squares. Drizzle with a touch more olive oil if desired.
How to freeze focaccia
The finished focaccia freezes beautifully. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and rewrap it in the foil. Heat it in a 350-degree oven for 10 minutes or until heated through.
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Focaccia
Learn to make focaccia, the simple Italian flatbread characterized by its dimpled surface and rich olive oil flavor.
Ingredients
- 5 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
- 1 tablespoon sugar
- 1 packet (2¼ teaspoons) instant/rapid-rise yeast (see note)
- 1 tablespoon + ¾ teaspoon kosher salt, divided
- 1¾ cup warm water
- ¾ cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon chopped fresh rosemary, from several sprigs
Instructions
- In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine. Add the water and ½ cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
- Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
- Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
- Coat a 13" x 18" rimmed baking sheet with ¼ cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
- While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.
- Sprinkle the top of the focaccia dough with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations. Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
- Make-Ahead/Freezer-Friendly Instructions: Focaccia is best eaten freshly baked but it can be made 1 day ahead of time, if necessary. For best results, wrap the focaccia in aluminum foil and place in a sealed plastic bag at room temperature. Reheat, wrapped in foil, in a 350°F oven until just warmed through, about 10 minutes. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and re-wrap it in the foil. Heat it in a 350°F oven for 10 minutes or until heated through.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can add it to the warm water in the recipe, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
Nutrition Information
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- Serving size: 2 squares
- Calories: 325
- Fat: 15 g
- Saturated fat: 2 g
- Carbohydrates: 41 g
- Sugar: 1 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 160 mg
- Cholesterol: 0 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this today and we loved it! Will definitely be making this again. It was so easy.
I made this, this morning. I added Yukon potatoes, Mexican Oaxaca cheese chunks, Roma tomatoes, and mushrooms, rosemary and sliced mushrooms…omg delicious and to die for! The slices were spongy, light and beautiful! I couldn’t believe I made this with my own hands! Family quickly gobbled! Thank you!
I’m thinking, maybe, the baking time should be longer? The dough did everything it was supposed to, and I baked for more than 20 minutes. It was reluctant to brown and the interior was a little gummy. (Yes, I have an oven thermometer.). Any thoughts?
Sorry you had a problem with this! It does sound like it was a bit underbaked. If you try it again, I’d leave it in the oven for a minute or two longer.
Can this recipe made using a bread machine?
Hi Rebecca, I’ve never used a bread machine so I can’t say confidently whether or not this recipe would be appropriate for one. Sorry I can’t be more helpful!
Best focaccia I have ever made. My husband’s family is from Liguria in Italy, the birth place of focaccia. Once you have had fresh focaccia from a focacceria (a bakery that literally JUST makes focaccia) nothing else compares. This is the closest I have ever come to replicating the slightly chewy but airy soft middle with crispy oil edges. To be fair, I forgot to add the first measure of oil until the dough had already started to come together and I thought it would be ruined so I switched from dough hook to paddle to incorporate the oil better. Needless to say it still turned out amazing
Hi Jen,
I’m really looking forward to making this! Is it possible to make without a stand mixer using just my hands?
Best,
Dariya
Yep – hope you enjoy!
It was the first time I made bread at home . The focaccia turned out fantastic !! The only change I did was that since it’s not too warm here , I preheated the oven for about 3-4min ( it feels a bit cosy , not hot ! ) and after switching off the oven put the dough to rise . The dough rose beautifully both the times and it took also only about 45 min ! So incase u live in a cold place , then this works … u don’t have to hunt for a warm place !!!
I find that one and 3/4 cups of water is too much. I prefer to make this by hand, because that way I can judge how much water I need. The flavor is incredible. This is my favorite focaccia recipe!
It was the first time I made bread at home. The focaccia turned out fantastic !! The only change I did was that since it’s not too warm here, I preheated the oven for about 3-4min ( it feels a bit cozy, not hot! ) and after switching off the oven but the dough to rise. The dough rose beautifully both the times and it took also only about 45 min! So in case u live in a cold place, then this works … u don’t have to hunt for a warm place!!!
Hello Jen,
Can I use regular yeast instead of active rising yeast?
Hi Shannon, if you’re referring to active dry yeast, yes, you can. I’d use the same amount (it will just take longer to rise). See the proofing instructions in this recipe (but stick with the ingredient amounts in my recipe). Hope that helps!
Fresh out of the fridge is fine. Hope you enjoy the focaccia!
Hello. Does the rosemary have to be fresh? Or does dried rosemary work as well? Im dying to try this along with your hummus recipe!
Hi Salma, I wouldn’t recommend dried rosemary. If you happen to have another fresh herb you could try that instead (or just leave it out). Hope you enjoy!
Easy and delicious. I do wish I cooked mine a bit longer. It was golden all over and separated from the sides so it looked done but it’s not crispy at all.
Still yummy but next time I’ll cook a bit longer.
I followed everything and it was lovely. Thank you very very very much…
Loving my Foccacia
You’re very welcome – glad you’re enjoying it! 🙂
Hi Jenn, We are in isolation right now. Our grocery delivery substituted unbleached all-purpose flour and dried rosemary. Can these be used in this recipe? Love your recipes, always get rave reviews when I use them. Thanks!
Hi Brook, The unbleached flour is fine, but I wouldn’t recommend dried rosemary. If you happen to have another fresh herb you could try that instead (or just leave it out). Stay healthy! 🙂
Your recipes seriously never fail! I added italian seasoning, sundried tomatoes & chopped prosciutto, it was so good & the house smells amazing!
What can I use as a substitute for fresh rosemary ? I have fresh thyme leaves . Will it work ?
Thanks
Hi Tahera, I’ve never tried this with fresh thyme but a few readers have commented that they have with good results. Hope you enjoy!
I absolutely love this kind of bread and I was amazed at how simple it was to make. I don’t have a mixer with a dough hook so I just hand kneaded and it was so simple. It was delicious and I even froze half of it and heated it in the oven for 10 minutes as recommended. So yummy!!
Love this foccacia bread!!! Have made it numerous times to rave reviews from everyone and recipe requests. I forward them this exact link to your website. Have dough working on the first rise as we speak. I am about to run out of instant yeast, but have some active dry yeast. Would I use the same 2 1/4 tsp of active dry yeast or would you change the amount?
Everything I have made from this site is wonderful–particularly love your Chicken Tikka Masala and lemon squares as well. Thanks Jenn! I am going to be doing lots of cooking and baking over the next few weeks and can’t wait to try more of your recipes.
Glad you like this, Cindy! Yes, you would use the same amount of active dry yeast (it will just take longer to rise). See the proofing instructions in this recipe (but stick with the ingredient amounts in my recipe). Hope that helps!
I had never cooked with yeast before, so was a little nervous. Having followed you for years, I knew you would take care of me! Thank you for your detailed instructions, as always. this was a fun recipe to make with my 10 year old! It was DELICIOUS. Thank you, Jenn!
How do I make this if I do not have a stand mixer?
Hi Theresa, you can knead the dough by hand. Enjoy!
This focaccia was my first time making bread that required yeast and I can proudly say that it came out delicious. Thanks Jenn so much for providing recipes with such detail. It really helps to try a recipe for the first time and know what to expect. This bread is so good, don’t hesitate to try it!
Made the focaccia today. Thanks again for another beautiful recipe. It is delicious. My husband said, “this is like eating chips,”. In other words he loved it. I’m making the baked ziti to go with it. No doubt it will be delicious.
Love this recipe. I’ve used it many times, with many toppings, and as a deep dish pizza crust too. These days I usually make a whole grain version with 2 cups of bread flour, 2 cups of whole wheat pastry flour, and 1 cup of spelt flour. Comes out great every time!
May I prepare this + bake it the next day? I’d keep it covered in a warm area. I just ordered your book. Lynn
Hi Lynn, It’s possible to make the dough a little bit ahead of time and bake later, but there are a lot of variables. Here’s a link that explains. The other thing to consider is that this bread keeps pretty well since there is a lot of oil in it; you could easily bake it in the morning and serve it warmed up in the evening. Hope that helps!
Yes. Thank u. Decided to do it day ahead + warm up the day of. Too many other things to do for 20 people for a lunch that is planned at 11:30a.
My menu consists nearly entirely of your recipes. Thanks again. Lynn
🙂 Hope the luncheon is great!
Thank you for the Focaccia Rosemary recipe. I followed it as per the recipe and it came out delicious. Honestly, this recipe is a 5-star restaurant Focaccia.
Took it to a party it was gone in no time everyone loved it!
Second time making this and it turned out wonderful (since this time I wasn’t sleep deprived when I made it). Goes beautifully with the fresh pesto I made. Thank you!
I felt like such a chef making bread from scratch and it looked and tasted great! Thanks for the detailed instructions and making me look like a rock star!
I’ve made this recipe so many times and it always turns out delicious!
I made this focaccia bread yesterday with my teenage son. It was the first time he had made a yeast bread and we had so much fun! The end result was perfection! It tasted exactly like the focaccia bread you would get in a high end restaurant. I served it with your recipe for Baked Ziti with Sausage which I made for the first time a couple weeks ago and my family has been begging me to make again. Thank you for all the great recipes Jenn!
This focaccia bread is AMAZING!
First time making. It’s so light and airy. Hard to stop eating. Thank you for this great bread recipe!
Back in the fold!
I have made this several times, with great success, and other of Jens bread recipes as well…I am a good cook, but an anxious bread baker….I got distracted by beautiful photos on another site…I know, I know,…. and after two “ epic fails” I went back to see the reviews…all glowing, most about the beautiful photos of the bread, but no one had actually MADE the bread! I’m now in the middle of my beautiful rosemary focaccia bread, confidence restored! Jen’s recipes are fail proof, explained like no others, with step by step pictures, and actually made by her loyal fans! I promise not to stray again!
😊
Hi Jen,
Do you think I could make this with gluten free all purpose flour with similar results? My niece is gluten free but I know she would love this focaccia! Thanks.
Hi Sona, I haven’t made this with gluten-free flour, so I can’t say for sure. (Oftentimes, readers will comment that they’ve adapted my baked goods to be gluten-free, but I don’t see any comments mentioning that here, so you’d be the “guinea pig.”) If you want to give it a try I know a lot of readers have had great luck with King Arthur’s gluten-free flour. Please LMK how it turns out if you try it!
Hi—did anyone end up trying this with gluten-free flour?? Thanks for any update–SANDY
Hello. Anyone have the final weight of the dough? Thanks!
Can I make the dough one or two days before the party?
Hi Bushra, It’s possible to make the dough a little bit ahead of time and bake later, but there are a lot of variables. Here’s a link that explains:
The other thing to consider is that this bread keeps pretty well since there is a lot of oil in it; you could easily bake it in the morning and serve it warmed up in the evening. Hope that helps!
I made this and we loved it! It made a ton so I have frozen some to use at a later date. I also made the leek potato soup to go with the bread. Another wonderful, easy recipe! Thanks, Jenn!
This was the best I’ve ever made!
Thanks for another easy to follow and successful recipe, Jenn! Quick question re the Freezer-Friendly instructions – can I assume that the focaccia needs to defrost before baking in oven??
Hi Sue, I’ve usually taken it out of the freezer a little in advance, but you can reheat it from frozen; it will just take a few extra minutes in the oven. 🙂
This bread is the simplest and the best!! I’ve made it many times using my my fresh rosemary and it always comes out perfectly!!
Can you make this without a heavy-duty mixer?
Sure, Heather – you can knead the dough by hand.
I used to use this recipe a lot and I realised that you changed one of the first steps? It used to start with the yeast, water and sugar that was left to proof for 10 minutes. Why was that changed?
Hi K, I changed the yeast to instant/rapid rise yeast, which does not need to be proofed. Makes it easier, but there is a link to the old recipe at the end of the step-by-step photos if you’d prefer to use it. 🙂
This recipe is just great! Easy to follow and the dough is super easy to work with. My first time making a focaccia and it was a delicious success. I made half with the rosemary exactly like in the recipe, and sprinkled the other half with shredded pizza blend cheese for the kids, both turned out great! This recipe is a keeper.
I haven’t had a lot of experience making bread but this was incredibly easy and the results were simply stellar. I would have taken a picture but we ate it. I doubt there will be any to freeze since I split it the next morning and toasted it. Drizzled with honey, it was divine. The honey mixed with the rosemary and salt was indescribably delicious! This recipe is a keeper. The only thing I would ask for is instructions to knead by hand as I don’t always have access to a mixer.
Hi Linda, So glad you enjoyed this! You can definitely knead the dough by hand the old fashioned way. It will just take a little more time.
So easy to make and delicious!
Where has this been all my life? It’s absolutely delicious and so fun to make! I only had instant yeast, so I added it to the other dry ingredients just like when I make pizza dough. I combined the water and oil, and added that to half of the dry ingredients and gradually added the rest. This was such a huge hit that I know I’ll be making it often, and can’t wait for the rest of the family to try it when they visit.
Do you recommend making this only if you have a mixer? I do not have a mixer but i was thinking about trying by hand, do you think the texture would be drastically different?
Hi Francis, You can just knead by hand the old fashioned way. It will take a little more time, but shouldn’t significantly impact the texture. Hope you enjoy!
Made by hand and turned out great! Definitely going to remake
Hi Jenn. I do not have a 15×18 pan. If I were to divide it in half, what other pan can I use?
Hi Judy, It’s actually a 13×18-in pan, which is a quarter sheet pan (what we normally bake cookies on). Do you have one of those?
Made this today and it’s fabulous! Followed your directions to a tee and it came out great! I’ve loved all your dishes I’ve tried and have your cookbook!! We made a little accompaniment of evoo/fresh parm and cracked pepper to dip it in, yummmm!!
This is a fun recipe, who doesn’t like making dimples? It’s delicious, easy and has become a favorite. Had occasion to freeze a bit of it and it tasted just as good when it was thawed so I made a loaf (do you call this a loaf?) just to freeze so we can readily have access to a couple of slices for a quick addition to meals. I’m glad I came across your site as I’ve enjoyed making several of the dishes. In fact, it’s your Chicken Marsala recipe tonight.
This recipe is spot on. Made proscuitto, pesto, fresh mozzarella sandwiches out of this focaccia. They were a hit! Thank you for providing such delicious recipes.
Just made this for the second time and the house smells wonderful! The first batch was so yummy. The recipe is simple and turns out way better than other focaccia recipes I’ve tried from some of my cookbooks. Can’t wait to eat some for dinner! Hope it lasts that long!
Do you think it would be too thick if I baked the focaccia in a 9×13 pan and then divided it into squares for hamburgers and other sandwiches? I want a sturdy bread that won’t fall apart.
Hi Nora, I actually think this would be fine as is for hamburgers and sandwiches. And I’ve never tried this in a 9 x 13 baking dish. While it may work, I’m a little concerned that the outside would get baked but the inside may be a bit doughy. If you do try it, I’d love to hear how it turns out!
I want to make this recipe , but have rapid rise yeast. can i substitute?
Sure, Runa, but rapid rise yeast was developed to be added directly to dry ingredients, rather than proofed with the liquid. So I would mix it in with the flour, salt and sugar, then add the water and oil.
Thanks a lot. I was thinking that too but wanted to confirm with you, and I think i should reduce the quantity of rapid yeast.
Hi Jenn
Have you been to IRicchi? If you have you know they make the focaccia with tomatoes on top. They may be marinated. They make it the same way at Cesco. How and when would I add the tomatoes to the bread?
Hi Tracy, I’m not familiar with the focaccia at iRicchi or Cesco, but it sounds delicious! I would scatter some tomatoes (very thinly sliced) on top of the dough before baking. I’d love to hear how it turns out!
When would you add cheese if you were to do so? In place of the rosemary or mix in with the dough? Thanks in advance.
Hi Dave, I’d sprinkle it on top of the dough in place of (or in addition to) the rosemary. Enjoy!
I made this yesterday with sprouted whole wheat flour and fresh rosemary that I had left over from Easter. I also used avocado/olive oil. It’s amazing!