Homemade Focaccia Bread
If you’ve ever wanted to fill your kitchen with the aroma of freshly baked bread, this easy homemade focaccia recipe is the perfect place to start. How to Bake the Best Homemade Focaccia Bread is soft, pillowy, golden, and infused with herbs and olive oil—this is the best focaccia bread recipe for beginners and pros alike.
Whether you’re looking to master the art of baking bread at home, searching for the perfect rolls for a dinner party, or craving that crispy-yet-fluffy bite only focaccia can deliver—this recipe will quickly become your go-to.
Why You'll Love This Homemade Focaccia Bread
- No fancy tools or mixer required
- Uses simple pantry staples for this bread
- Crispy golden crust, fluffy center
- Customizable toppings: herbs, cherry tomatoes, caramelized onions, garlic—endless options
- Great for beginners learning how to bake bread from scratch
- When you use an infused olive oil like I did (parmesan and garlic) it takes less ingredients on your end
- Fresh herbs like basil, thyme, and rosemary are always classic winners
- Use sea salt for both the recipe and the topping once the bread is removed from the oven
Key Ingredients You'll Need
Ingredients for the best bread dough:
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3 cups (400 g) All-Purpose Flour: Provides the perfect structure for that chewy interior.
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1 ¾ cup (255 ml) Warm Water: The foundation for activating your yeast.
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2 tsp (5 g) Instant Yeast: Makes this recipe quick and easy without proofing time.
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1 tsp Granulated Sugar: Helps feed the yeast for a better rise.
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1 ¼ tsp (8 g) Sea Salt: For that essential salty finish.
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2 tbsp (25 g) Olive Oil: Plus extra for drizzling—this is essential for the crust and flavor.
For the Topping:
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1 tbsp Olive Oil: (Plus more for greasing your pan).
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1 tsp Dried Thyme: Or your favorite dried herbs.
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Optional: A few sprigs of fresh thyme or chopped basil.
How to Make Homemade Focaccia Bread
- Activate the Yeast. Pour the warm water and sugar into a large mixing bowl or KitchenAid mixing bowl. Sprinkle the yeast over the water, stir, and let it sit for a 5 minutes, until a creamy or foamy appears. Crush sea salt between your fingers as you sprinkle it into the bowl.
- Mix the Dough in a Standing Mixer. If using your KitchenAid standing mixer fitted with the hook, add your flour. On low, start your mixer until the flour is combined, then, on medium-low speed, set your timer for about 4 minutes. Knead one minute by hand until the dough bounces back.
- By hand- add half the flour to the bowl and stir for about a minute. Then, add the rest of the flour and continue mixing until the dough comes together. It will be sticky—resist the urge to add more flour.
- Knead the Dough by hand: Knead by hand for around 8 minutes, either in the bowl or on a lightly floured surface. The dough should feel elastic and tacky.
- First Rise. Transfer the dough to a clean bowl greased generously with olive oil. Turn the dough to coat it completely in oil. Cover the bowl with plastic wrap or a lid and let it rise in a warm area until doubled in size—this usually takes 60 minutes, depending on your kitchen temperature.
- You bread will double in size and take up space. If it didn’t that is okay. The bread won’t be as fluffy but you can still bake it. Next time try to let the yeast active longer.
- Shape the Dough. Line a 9×13-inch (33×23 cm) baking pan with parchment paper and brush it with olive oil. Gently transfer the dough to the pan and stretch it out with your fingers to fill the surface, taking care not to deflate it.
- Top and Dimple. Drizzle another tablespoon of olive oil over the dough and spread it evenly. Sprinkle with dried thyme, then use your fingers to create dimples all over the surface. This classic focaccia technique gives the bread its signature look and helps flavor seep in.
- Second Rise (Optional but Recommended). Allow the dough to rise again for 20–30 minutes until slightly puffed. You don’t need to cover it—thanks to the olive oil, it won’t dry out.
- Bake the Focaccia. Preheat your oven to 400°F (200°C). Bake the focaccia for 15–20 minutes, or until golden brown and cooked through. Let it cool for at least 10 minutes before sprinkling fresh basil, sea salt, and slicing.
Stacie’s Tricks & Tips
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The “Quick Rise” Hack: If you’re short on time, place the focaccia directly into a cold oven after shaping and topping it. Turn the heat to 400°F (200°C) and bake for 25–30 minutes. The gradual warming process allows for a “slow rise” while the oven preheats, resulting in excellent texture and flavor without the wait!
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Quality Ingredients Matter: Use quality Extra Virgin Olive Oil or an infused variety. It significantly enhances the flavor and golden crust.
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The “No-Knead” Secret: Don’t over-flour your work surface! A slightly sticky, hydrated dough is the secret to fluffy, airy bread.
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Be Patient: Give the dough time to rise fully; this is where the complex flavor profiles develop.
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Get Creative with Toppings: Once you’ve mastered the base, experiment! Add sundried tomatoes, fresh herbs like thyme or oregano, red onion, or olives.
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Use the Right Tools: To get that signature even bake, I swear by my Caraway Home non-stick bakeware—it makes cleanup effortless. Don’t forget to use code STACIE at checkout for a special discount!
How To Serve Focaccia Bread
This fresh bread is best served warm. Try it with these combinations:
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Classic Dipping: Serve alongside a small bowl of high-quality Extra Virgin Olive Oil and balsamic vinegar.
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Dinner Companion: It is the perfect side to soak up the sauce from your favorite Pasta Dishes or a hearty Soup.
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Sandwich Base: Slice it horizontally to create the ultimate elevated sandwich bread.
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Charcuterie Board: Cube it and serve on a board alongside cheeses, olives, and cured meats from my Appetizer Recipes collection.
If you love this recipe, try my favorite garlic bread! Don’t forget to save this recipe or pin it to your “bread baking” board on Pinterest!
Frequently Asked Questions
Why is my homemade focaccia bread not airy?
Your homemade focaccia bread might lack air if the dough didn’t have enough time to proof or if it was handled too roughly during the dimpling process. Allow the dough to rise in a warm spot until doubled in size, and be gentle when pressing your fingers into the dough to keep those airy bubbles intact.
How do I get a crispy crust on homemade focaccia bread?
To get a crispy crust on homemade focaccia bread, use a generous amount of high-quality olive oil in the pan before adding the dough. Baking at a high temperature (425°F+) helps the bottom fry slightly while the inside stays soft and chewy.
Can I make homemade focaccia bread ahead of time?
Yes, you can make homemade focaccia bread ahead of time by refrigerating the dough for up to 24 hours after the first rise. This slow-cold fermentation develops more flavor and actually improves the texture. Bake straight from the fridge or let it come to room temperature for 30 minutes before dimpling.
What do I serve with homemade focaccia bread?
Homemade focaccia bread pairs beautifully with a bowl of soup, a fresh salad, or even as a side for my Cottage Cheese Alfredo Pasta. It is also sturdy enough to be used as a base for sandwiches if you slice it horizontally.
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