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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Comments
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Hi Jenn, has anyone made this Focaccia recipe substituting 1-1 gluten free flour? Do you think the result would be the same? Thank you and I love your recipes, I make a ton of them!
Nancy
Hi Nancy, So glad you like the recipes! I haven’t made this with gluten-free flour, but I think it should work. A number of readers have commented that they have good luck with King Arthur Measure for Measure gluten-free flour and Cup4Cup gluten-free flour. Please LMK how it turns out if you try it!
Hi Jenn, I don’t have a stand mixer. Is there a way I could make this without? It sounds heavenly!
Sure, Andrea, you can make it by hand. Hope you enjoy!
Hi Jenn-
I love all of your recipes and have your cookbooks.
I’d like to make this bread while visiting my son in Colorado. I struggle with high altitude baking. Any advice? Thank you!
Hi Pam, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy your visit!
Hi Jenn,
Can this be made with avocado oil as I can not eat olive oil ? would really like to try your recipe
Sure, Linda, that should work. Enjoy!
Going to make this delicious bread again tomorrow for guests! Last time I made it it deflated when I made the impressions before drizzling the olive oil on top. It was still delicious, but is it necessary to do the impressions? Thank you!
Hi Liz, It is normal for it to deflate when you make the impressions (since it’s supposed to rise again after). Did you allow it time for the second rise? I would still do the impressions as the oil needs the little dimples to settle into.
Hi, my friend recommended this recipe to me. Is it ok if I use half bread flour & half AP?
Hi Janey, Yes that should work fine. Enjoy!
Hi there Jenn! I have a question about the step of shaping the dough into a ball before the first rise. Basically, how necessary is it? I’m thinking of just putting a little oil in the. mixing bowl and coating the dough and leaving it in there… what will happen? Thanks!!
Hi April, that should be fine. Enjoy!
I follow this recipe exactly, and it always turns out incredible! I get creative with the toppings (Parmesan cheese and Italian seasoning makes it taste just like Pizza Hut breadsticks in the best way lol!) but also just course salt, red pepper flakes and rosemary is delicious. Obsessed with this recipe, thank you!!
As my husband said, “amazing”! My indentations disappeared after the second rise. I ended up pressing them in again – not sure if that was correct as it made the whole pan deflate. The outcome was still incredible, and I look forward to eating the second half of the pan that I froze.
The recipe is easy to follow and end result was great. The only problem I had was 5 cups of flour was not enough. I had to use 6 1/2 cups flour total just to get it out of batter form and make a dough. I used the spoon level pour method as instructed. Any thoughts as to why my bread required so much flour? The end result was delicious. I steeped garlic in the olive oil that I drizzled on just before baking and sprinkled on so shredded parm. Thank you for the recipe!
Hi Rebecca, so glad you enjoyed it! It’s hard to say why it would have required 6 1/2 cups of flour to get the mixture to a workable dough. I’ve made this before, gotten distracted, and lost count of the number of cups of flour I used. Is there any chance that could’ve been the case for you?
Help! My company for tonight just had to cancel and my dough is on its first rise. I’d like to make it tomorrow. Should I refrigerate after the first or second rise? Thanks. I’ve made this several times and it’s always fantastic.
Hi Jill, I’d refrigerate it after the first rise. Hope your company enjoys it as much as you do!
Hi Jen,
I’ve made this recipe at least a dozen times with rave reviews. Super fun to make as well. I need to make this for a very small group and would like to know if I can cut the recipe in 1/2. If so, what size pan should I use and would there be any other differences in the recipe? Thanks again!
So glad you like this! Yes, you can halve the recipe and use the same pan if you don’t have a smaller baking sheet. The dough just won’t fill the whole pan.
I made this for a dinner party and served with olive oil/balsamic vinegar & wowed the guests. It was delicious! Thanks Jenn, I can always count on your recipes to be flawless.
I cut the recipe in half and baked the bread in a 9 inch cast iron pan.
Turned out great. Crusty outside, soft inside.
Great focaccia! Jen, Should I make any alterations if I add grapes?
No alterations needed. I’d love to hear how it turns out!
Hi Jenn- I have a small oven, so a 13″ by 18″ sheet pan doesn’t fit in it. Do you think it is okay to make this recipe with a smaller sheet pan (11″ by 15″)? Will it end up just being thicker? Or do you think I should try to just make a smaller batch size? Thank you!
Hi De, 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 want to make a smaller batch (and can do the math!), 2/3 of the recipe should work well.
Great, I am going to do 2/3! I will let you know how it goes 🙂 thank you very much for the quick reply here!
I made this recipe this afternoon. It was so easy and turned out very well. It was delicious. I served it with homemade chicken soup – a great combination! I am looking forward to trying some more of your recipes.
I made this last night as per the recipe, serving it warm with balsamic vinegar to dip it in. It was delicious. My guests were very impressed and the house smelt amazing. Leftovers today (the next day) are delicious both at room temperature or warmed slightly in the microwave.
Thankyou for the awesome recipe which is a keeper!
This is the best focaccia ever! I have made it several times for gatherings and everyone loves it along with the oil dipping recipe that you suggest. As there are only two of us, can this recipe be halved? Would the amount of yeast be the same? Thanks so much for all of your incredible recipes!
So glad you like this, Elizabeth! Yes, it’s fine to halve this and you’d halve all the ingredients (including the yeast). 🙂
Yum
Hi just wondering if this dough can kept in the fridge overnight and baked the following day
Sure, Nancy, that’s fine. Enjoy!
Jen – you are my go to chef for recipes! I am always referring people to your site. This focaccia was so easy and delicious. Recently retired so taking time to make homemade foods. Since I’m new to making bread, where I can learn about adding whole wheat or other flours to try to make a “healthier” loaf?
Hi Diane, Thanks so much for spreading the word about the blog! I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Diane I totally agree with you she is my favorite first go to for any recipe! I refer people all the time to her site too. Now my daughter is following too!
SOOOOO GOOD!!!! My brioche bread I tried to make didn’t turn out, and this was a perfect pick me up! The focaccia isn’t dense, it’s nice and light and moist. It has perfect salty and savory qualities. Thank you so much!
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 😋
Absolutely love all the recipes I try from you Jenn. I am rarely disappointed and this is another 5 star. Easy if you just do exactly what you say….thank you. It made the lasagna dinner for Christmas a little more special. Loved you can make it ahead. It is so nice that most of your recipes will tell you if you can make ahead and how…..makes the meal planning so much easier for the holidays.
Jenn, your recipes are always THE BEST. I have given your cookbook as gifts and when I make one of your recipes for guests I know to expect people asking for it and I send them all to your site. I am a total foodie and have dozens of cookbooks and thousands of recipes but yours are always SUPERSTARS! I am going to make this bread to pair with one of your soups for our upcoming dinner club. Can I use active dry yeast? I have a huge package from Costco.
Hi Christene, Thanks for your nice words about the recipes and support of the cookbook! 💗
Yes, it’s fine for you to use active dry yeast here — the dough will just take a little longer to rise. Enjoy!
Thanks so much Jenn!!!
Incredible, love the flavor with a hint of rosemary. Also love that it makes so much at one time! Super easy recipe, I’m a fan!!
I have been making this for the past few years and it’s always a big hit! However, the last few times I’ve made it, the dough is very sticky and the bread doesn’t rise well. I’m so frustrated…what am I doing wrong? I had been measuring out the yeast from a large container, but now I’ve been using the packets.
Sorry you’ve been struggling with this! The change in going from a container of yeast to the packets should not make a difference. Have you changed the brand of flour you’re using? Dough can behave differently based on the climate that you’re in and the season of the year. To troubleshoot sticky dough, I’d just add more flour, bit by bit, until it gets to a workable consistency. Hope you have success next time around!
I would love to try this recipe but do not have a mixer with a dough hook. I do have a food processor, would it be possible to use that instead? Thank you.
Hi Marilyn, I don’t think you need to pull out your food processor — I think you could mix and knead it by hand. Please LMK how it turns out if you try it!
I made a smaller portion for ease and lessened cook time. It was delicious! And perfect for spreads and pizza crust besides using as a bread. I had been looking for an easy yet delicious yeast bread and I found it! Thank you, Chef Jenn!
This turned out great even though I made a huge error by forgetting to put in the 3/4 C olive oil until after I had kneaded the dough! I figured it would be hard as a rock! However, it turned out fine. Just delicious. That’s my kind of recipe! Foolproof. Lesson learned though. Next time I’ll do it right!
Jenn,
I am going to make this again after having the focaccia stick to the pan the first time. I didn’t remove the focaccia as directed and sadly the entire piece of bread was glued to the pan. It’s been a few years since I made it but I’m certain I would have used all the oil you recommend. Do you think letting the focaccia completely cool in the pan was the problem? I want to make it again.
Hi Kerrie, I’m sorry to hear you had a problem with this sticking to the pan the last time you made it! With the amount of oil, it really shouldn’t stick, so it could be that letting it cool completely in the pan may have caused the issue. Also, before making it again, if your baking sheet is really old, it may have lost some of its nonstick quality so it may be time to purchase a new one. Hope that helps and you have better luck this time around!
Hello there! I know this is kinda off topic but I’d figured I’d ask. Would you be interested in exchanging links or maybe guest authoring a blog article or vice-versa? My blog goes over a lot of the same topics as yours and I feel we could greatly benefit from each other. If you are interested feel free to shoot me an email. I look forward to hearing from you! Fantastic blog by the way!
Hi Delicia, Thanks for inquiring! As much as I appreciate the offer, I don’t really have any outside content on the blog and am in not in the practice of writing for other blogs. Thanks again though! 🙂
Can gluten free flour be used?
Hi Kirsten, 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 Kirsten! Did you end up trying to make this GF? I’d love to hear how it turned out. My one daughter is celiac and misses good bread.
This was delicious. I do not have a mixer with a dough hook so I used a food processor to mix the dough and then kneaded it by hand. Other than that I followed the recipe exactly as written. It came out really well. Everyone loved it! I will definitely make this again.
Hi Jenn! I just made your rosemary focaccia and it was delicious :). I am planning to freeze the remaining half. When I want to serve it, do I wrap the frozen focaccia in foil and heat it directly from the freezer or do I need to let it thaw before wrapping it in the foil and baking it? Thank you so much!
Glad you like it! You can put it into the oven directly from the freezer; no need to thaw.
Yummm!
This is just about the easiest bread I have ever made. It is quick, easy and delicious.
My family likes it with a little grated garlic added with the rosemary and a little Romano cheese added during the last 5 minutes of baking. I have also served it with olive oil and balsamic vinegar to dip in – Wow!
I don’t have a rimmed baking sheet, will that be a problem?
Yes, you really need the rim here or there’s nothing to contain the olive oil.
Your recipes are truly the best! I always cook with confidence bc of you, so thank you very much! ❤️Question: I make your focaccia bread and love it. I want to be able to finish making the bread where I can bake it right before we eat. How far in advance can the dough sit waiting to be baked? Thanks!
So glad you like the recipes, Vicky! You can get away with letting the dough sit for up to 90 minutes for the second rise, but I wouldn’t let it go longer than that. Hope that helps and that you enjoy!
Awesome recipe. Very easy to follow your step by step instructions, which I found makes it fool proof. I’ve made this focaccia three times in the past two months, and each time I made it, it came out better then the last. My family really loves it. I’ve used it to make grilled vegetable sandwiches, alternating with a thin slice of mozzarella and speck prosciutto. Also, another time in place of rosemary, I used caramelized onions, herb de provenance mixture, and sprinkled with a little sea salt. I think the possibilities are endless. Great appetizer.
I just treated myself to a new KitchenAid mixer (my old one was a wedding gift in 1980 and missing several pieces). I saw this recipe and thought it looked like an easy project to help me get my baking feet wet. It was really fun (and stress-free) to make. I can’t eat wheat, so wasn’t able to taste it. However, my son took one bite and said, “This could be the most delicious thing I have ever eaten.” Enough said. I’d love to hear if anyone else has tried using gluten-free flour for this!
This bread is FREAKING AMAZING! Always a hit when I make it.
Question, can I do the second rise in the fridge so that I can bake this fresh in the morning? Thank you!
Sure, that should be fine (and so glad you like it)!
If I wanted to add fresh garlic to make garlic rosemary focaccia, at what stage would I add it, and how much would you recommend?
Hi Kitty, I’d sprinkle it on top along with the rosemary and olive oil. And I’d recommend 1 to 2 cloves, finely minced. Hope that helps and that you enjoy!
If never had anything but rave reviews when making this recipe, and have sent many people to this website for a copy.
This may make people cringe, but if anyone has a fruit intolerance or can’t have olive oil for some other reason, I’ve made it with canola oil with equal success.
If I wanted to cut the recipe in half and use a quarter sheet pan to bake it, how much would I adjust the baking time?
Hi Carrie, If you want to cut the recipe in half, I think this would work well in a 9 x 13-inch pan. The baking time may be a bit different (but I’m not sure by how much) so I’d keep a close eye on it.
My whole family loved it and my daughter is begging for more “felecia” bread! Your recipe is perfect! Thank you so much. This is my new go-to bread for “Italian” nights!
Used your ingredients, followed your directions exactly and it turned out perfect. Made this with a shrimp and crabmeat spaghetti, scallops and clams in white wine, and Portuguese egg tarts for dessert. My family devoured this bread dipping it into the sauces. Really easy to make and exceptional taste.
Hi,
Can this be cut in half? Tried this question before with no response, perhaps not doing it right.
Love all your recipes except Needed to doctor the asparagus soup as it was too bland.
Thanks,
L.
Hi L, Sorry you didn’t hear back after your initial question! Yes, you can cut the recipe in half if you’d like. This freezes beautifully, so you could make the entire recipe, cut it into portions and freeze some of it for a later date. Hope you enjoy!
Jenn, my previous baking experience is minimal so my expectations were minimal also, but this turned out just first-rate! Great taste, texture, and appearance. I scaled it down to 2/3 because I have a smaller baking sheet, used King Arthur unbleached bread flour, and tripled the rosemary because I love rosemary and have three enormous bushes of R. Officinalis var. ‘Tuscan blue’ in my back yard. Went exactly according to your directions and observations. Thanks a bunch!
I have taken to baking bread this year with great results but my first attempt at focaccia left me wary to try again. This recipe popped into my inbox and, since I have made several of Jenn’s recipes and they never fail, I decided to try again. Wow! Delicious. Amazing texture and a beautiful crispy crust. I did use a garlic infused olive oil and it was perfect focaccia. A great bread to serve alongside my chicken cacciatore to soak up the sauce. This is a keeper and will be a go-to for our weekly Italian night menu…