Learn how to make focaccia bread! This easy recipe is great for beginners and seasoned bakers alike. The focaccia is soft and airy inside with crisp, golden edges. I love to top it with sea salt and rosemary, but other toppings are delicious here too. Find suggestions in the blog post above.
Prep time: PT40M
Cook time: PT20M
Total time: PT180M
Rating
4.69 stars (269 reviews)
Keywords
Focaccia, Focaccia bread, focaccia recipe
Ingredients
1¾ cups warm water (105° to 115°F)
2 teaspoons cane sugar
1 (¼-ounce) package active dry yeast (2¼ teaspoons)
500 grams all-purpose flour (4 cups)
2 teaspoons sea salt
6 tablespoons extra-virgin olive oil (plus more for your hands)
Flaky sea salt (optional, for sprinkling)
Chopped fresh rosemary (optional, for sprinkling)
Categories
Side Dish
Cuisine
American
Italian
Steps
In the bowl of a stand mixer fitted with a dough hook, stir together the water and sugar. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.
Add the flour and salt and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form and begin grabbing the sides of the bowl.
Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the bowl of the stand mixer. It will be too sticky to transfer by hand. Use your fingers to lightly brush any oil that’s pooling at the edges of the dough over its surface. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1½ hours.
Brush a 9x13-inch baking dish* with another 2 tablespoons of the olive oil. Uncover the dough and rub your hands with olive oil. As best you can, slide your hand under one edge of the dough and fold it into itself. Continue working your way around the edge of the bowl, folding the dough into itself, until you have a rough ball that you can lift from the bowl.
Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan’s edges. Let it relax and pull away from the edges, then press it to the edges again. Cover the pan with plastic wrap or a damp towel and set aside to rise until the dough has doubled in size, about 45 minutes. 30 minutes into this rise, preheat the oven to 425°F.
Remove the plastic wrap and drizzle the remaining 2 tablespoons olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations across the surface of the dough, pressing through the dough to the pan. Sprinkle with flaky sea salt and rosemary, if desired. Bake for 20 to 30 minutes, or until golden brown.
Reviews
CG on 2026-05-13 00:38:59 (5 stars): Darn delicious recipe! I added two T of chopped rosemary into the mix.
Christine on 2026-05-03 19:36:49 (5 stars): Did the foccica was awesome I didn't want to do the 2-3day version Thank you all.
Denise on 2026-04-29 16:06:02 (5 stars): The bread came out great and it was very easy to make. Thank you so much for the recipe. I don’t have Instagram or I would’ve sent you a picture also.
Abby Harper on 2026-04-12 20:36:22 (5 stars): I have had to add extra flour and knead it for about 2 minutes by hand because I live in high altitude. I have used your recipe as a base and have made cinnamon swirl, garlic bread, and cheesy focaccia all have worked out wonderfully I will be continuing to use this recipe. I was wondering if you have and sourdough starter recipes.
Alan Crawley on 2026-04-09 08:39:57 (5 stars): I made this and it is fabulous! My previous attemps of other recipes were so poorI hadn't tried for years. But I am making it again today. My take on it is to push bits of sun-dried tomatoes and bits of onion into it. It's making me hungry just writing this.
Delsie on 2026-04-03 17:42:35 (5 stars): I've been using a 'quick and easy' recipe version for a while now, and decided to try your recipe. It was superior, it makes such a difference in the way you prep the yeast and give the dough more time to rise. I will be using this recipe going forward! Thank you!
Annette on 2026-03-29 17:15:26 (5 stars): This is a AMAZING recipe! I add a bit more salt just for personal preference.
Michelle on 2026-03-06 20:29:56 (5 stars): Just finished eating my focaccia. I put roasted garlic and cherry tomatoes and olives on mine. Delicious! Will definitely be making this again.
Alex on 2026-03-03 10:11:38 (5 stars): I did this yesterday and it turned out great! Definitely oil the plastic wrap before you cover it.
Lexy on 2026-03-02 15:25:18 (5 stars): Thank you! I'll let you know if I try it that way.
