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I love baking bread (like this Focaccia Bread!) and I frequently receive messages from readers, saying you love seeing bread-baking-related recipes, tips, tutorials, and videos. That makes me SO happy.
The idea of making homemade bread can be daunting – and can also feel like something only done in decades past. How many of you have grandmothers who only baked bread from scratch?
I am thrilled about the more recent trend toward scratch-made cooking and baking and the increased importance placed on quality ingredients and food. That is what I am ALL about! Bread baking gets a bad rap – but in reality, all it requires is patience. I promise it’s not as scary as it seems.
I recently binge-watched Salt Fat Acid Head on Netflix and LOVED it.
Samin Nosrat has such a pure and joyful love and curiosity for food and culture that’s positively contagious. In the “Fat” episode, she makes a batch of Ligurian Focaccia. It looks so perfect and incredible that I knew I needed to make a batch myself, STAT.
So I took my original easy focaccia bread recipe from years ago (first published in 2014!) and added elements to it inspired by Diego and Samin in the show.
I reduced the amount of yeast and added a longer rising / fermentation time, to develop a better flavor and texture inside. It’s totally worth the wait. Not only that, but in doing so, I was able to switch this to a ‘no knead’ method recipe, so you don’t even need a stand mixer!
Then I added a salty brine on top of the dough just before baking, to give the focaccia that crispy salty crust that’s so mouthwatering and addictive.
More tips for this chewy focaccia bread recipe below!
How to Make Focaccia Bread
Ingredients for Rosemary Focaccia Bread
- Active dry yeast – Learn about the differences between active dry vs. instant yeast here.
- All-purpose flour – The backbone of our focaccia bread. You can use bread flour if you prefer, but all-purpose works great here.
- Granulated sugar – Just a little, to help feed the yeast as the bread ferments.
- Salt – Do not skip the salt!
- Fresh rosemary – For the most incredible flavor!
- Extra virgin olive oil – This is where the magical flavor and texture comes from!
How to Make CRISPY Focaccia Bread
To guarantee crispy golden brown edges, I like to use a pizza stone to bake the tray of focaccia dough on. If you don’t have one, simply invert a high-quality rimmed baking pan and use in place of a stone.
How to Make the BEST Focaccia Bread
- Combine the water, yeast, and sugar to form the yeast mixture. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, stirring to combine. Add 1/2 cup olive oil.
- Gradually add in the rest of the flour. Mix until a shaggy mass forms.
- Cover and rise. Let the dough rise until doubled in size. The time this takes will depend on your kitchen environment and can take several hours, especially if your home runs cool. More on this below.
- Prepare the baking pan. Drizzle olive oil over a baking pan.
- Shape the focaccia. Turn the dough onto the pan and press it out to fit the size of the pan. Spread your fingers to make dimples all the way through the dough.
- Make the salty brine. Combine warm water and salt. Pour over the dough to make pools of water in the dimples.
- Proof again. Cover loosely with plastic and allow to proof again until the dough is puffy, about 45 minutes.
- Preheat the oven. Place a baking stone in the oven and preheat the oven to 450°F.
- Finish the focaccia. Sprinkle the dough with coarse sea salt and the remaining rosemary.
- Bake. Place sheet pan on top of the preheated stone and bake until the focaccia is golden brown, about 25 to 30 minutes.
Variations for Homemade Focaccia Bread
- Fresh herbs – Feel free to add whatever herbs you like to this focaccia bread. Fresh sage is a delicious alternative/addition. Fresh thyme, basil and chives are also fabulous options.
- Toppings – You can also top the bread with whatever you fancy. I like shredded cheese (parmesan cheese works great), crumbled feta or goat cheese, torn fresh mozzarella, olives, bell peppers, cherry tomatoes, or even caramelized onions.
- Homemade everything bagel seasoning adds a fun touch.
- Garlic cloves – Add fresh, finely minced garlic to the dough.
- Pizza – Make a Focaccia Pizza!
- Sandwiches – Use a serrated knife to slice your cooled bread in half and make focaccia sandwiches.
- Dip into your favorite soups!
How to Make Focaccia Bread Ahead of Time
You can make focaccia bread ahead of time by letting the dough chill in the fridge, covered, for a few days before shaping. The longer it ferments, the more flavor will develop! Allow to come to room temperature before shaping and allowing to rise for the second time.
How to Serve & Store or Freeze Focaccia Bread
The focaccia bread is definitely best served the day it’s made. However, you can freeze any leftover focaccia. Wrap it tightly in plastic wrap, then in aluminum foil. Keep in the freezer for one month. Allow to defrost at room temperature then refresh in a 325°F oven until warmed through and crispy again, about 5 minutes. Day-old bread can also be chopped up, baked at 375°F for about 10 minutes, and used as croutons!
More Homemade Bread Recipes
For the dough:
-
2
cups
lukewarm water,
about 100° to 110°F
-
1
teaspoon
active dry yeast
-
1
tablespoon
granulated sugar
-
5
sprigs fresh rosemary leaves,
chopped and divided
-
5 1/4
cups
(670 grams) all-purpose flour
-
1
tablespoon
kosher salt,
plus coarse sea salt for sprinkling
-
1
cup
extra-virgin olive oil,
divided
For the brine:
-
3/4
teaspoon
fine sea salt
-
1/3
cup
lukewarm water
-
In a large bowl, combine the warm water, yeast, and sugar. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, and stir to combine. Add 1/2 cup olive oil. Gradually add in the remaining flour until a shaggy mass forms. Only add in as much flour as you need to create a shaggy, slightly sticky dough.
-
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let ferment at room temperature for about 8 to 10 hours, or until doubled in size. At this point, you can refrigerate the dough for several days until ready to bake. This will also develop more flavor.
-
Coat a rimmed half-sheet pan with the remaining 1/2 cup olive oil. Turn the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. If the dough springs back, cover and let it rest for 10 minutes before proceeding. Spread your fingers to make little dimples all the way through the dough.
Make the brine:
-
Combine the warm water and salt together until the salt is dissolved. Pour all over the dough to make little pools of water in the dimples. Cover loosely with plastic and allow to rise again until the dough is puffy, about 45 minutes.
Bake the bread:
-
Meanwhile, place a baking stone in the oven and preheat to 450°F. If you don't have a baking stone, invert a heavy-duty rimmed baking sheet and place in the oven to preheat.
-
Sprinkle the dough liberally with coarse sea salt and the remaining rosemary leaves. Bake with the sheet pan on top of stone until the focaccia is golden brown, 25 to 30 minutes.
This recipe was originally published in 2014 and updated in 2019 with recipe improvements and new photos. Photos by Ashley McLaughlin.
Why can’t I print this recipe ?
Hi Susan! I’m sorry to hear that you’re having trouble printing this recipe. While I can’t speak to your printer settings etc on your end, I can tell you how to print from our end! Up the very top, right below the recipe name and little short explanation about the recipe, you should see a printer icon. Simply click that to bring up a printer-friendly version of the recipe, and print from there! For your convenience, I have also included a direct link to this printable version here 🙂 Happy baking!
Can I use instant quick rise yeast? How will it change the set time?
Hi Caroline! Feel free to use instant yeast. Depending on your location, the rise time will be shorter. Follow the sensory indications in the recipe (i.e. doubled in size) instead of the time given. I hope that helps!
All these recipes I tried at home which is good and full of rich and blessed taste, my children loved and happy after taste new flavours. Always stay Secure happy and blessed.
So happy this recipe was enjoyed by everyone, Akram!
Can you substitute the sugar with monk fruit?
We haven’t tried that!
This recipe is so easy and delicious! I’ve made it in both the half sheet pan and the 9×13 pan. I find the 9×13 pan gives taller, fluffier bread which is perfect for sandwiches. For 9×13, I used 1/4 cup olive oil in the pan instead of 1/2 cup, and I also halved the brine. Same temperature for baking and same bake time, mine took 30 mins.
So happy of your great success with this focaccia bread, Doreen! Thank you for posting your adjustments! 🙂
Hey tessa..
Can you please tell that at what temperature the bread would be baked? At 450°F??
Hi Fatima, yes, as noted in the directions, 450°F. Happy baking!
Hi Tessa
If i have only instant dry yeast can i subsitude and do the same step like your recipe?
I haven’t tried that, but you should be able to switch it out. Let me know how it goes!
If going for the longer frig ferment, do you punch down the dough after the 8-10 hour room temp rise?
what does the brine do to the bread? ive never heard of pouring a brine over bread before cooking it so im really interested!
Also when i make focaccia i put rock salt on the top and its fine for a day or so but if i freeze the whole loaf the salt make these little wet marks on the top of the bread so looks soggy and pale around the outsde of each piece of rock salt, is there anything i can do to stop this happening as i dont alwas have time to make it fresh when i need it so freezing is a good option fr times when im busy,
I absoluletly loved this recipe! I had never made focaccia bread before and was not sure how it would turn out. But I followed the recipe exactly and we were very impressed. It tasted delicious and looked like it was supposed to. I plan to make this often.
I am so thrilled you enjoyed this recipe!
This is a great recipe. It is delicious. First time I made it I thought it was a bit complicated, but it was worth the time. I have made it a couple more times and it’s great. Do not be intimidated. Give it a go.
I have always fea3bread making. But to get good foccacia in my area, is not so easy (and if found any, it’s not cheap).
Forced myself to give this recipe a go, and it turned out great! Just made my 2nd one last night, and have it for dinner. Just nice for a family of 5.
So glad this recipe was enjoyed by you and your family!
This is really healthy and tasty recipe I taste it at one of the party and I loved it. Keep sharing this type of recipe.
I tried this recipe and it’s delicious and organic. I never tried this type of bread. his really increase my knowledge about this great bread. Looking forward to such helpful and lovely recipes.
Is it possible to get your original recipe? My family loved the original and I’m not able to do the long fermentation process.
Is it possible to get your original recipe? My family loved the original and I’m not able to do the long fermentation process.
So incredibly good! Don’t question the oil or salt brine. Just do it. 🙂 I am bread challenged and just followed the recipe exactly as written. Yummmm.
Made this several times each with varying results. The last time the focaccia was more bread in texture than crisp and light. Think the weather played havoc with it.
Best recipe! Why! The amount of olive oil used, the addition of rosemary in the dough, and easy.
This is my favorite recipe EVER. I have made it again and again and it never fails to impress. I make this recipe at least once a month. It’s simple, delicious, and an absolute crowd-pleaser.
This recipe is INSANE! I didnt have any rosemary on hand, so i used chives and it was DELICIOUS! i put some halved cherry tomatoes and red onion on top along with some parmesan and everyone in the family LOVES it!
Hello,
This may be a silly question, but can you use instant dry yeast?
I really liked the original recipe. I’m bummed that it’s different now. Do you still have a printable version of the original?
Just made it today and it was excellent. I was pretty sure the recipe used too much salt but it really made the flavor pop.
Love your bread recipe.
Love your bread recipe. Boosts my knowledge. Thank you.
You did such a great job having all the details about the bread, I was looking for. This really boosts my knowledge about this great bread. Looking forward to such helpful and lovely recipes. Thank you.
Hi! If I’m planning to top with other items do you still brine? Thanks
I made this tonight, after having it in the fridge for 2 days. It was SENSATIONAL!!! My friend wants the recipe! Thank you. Followed the steps exactly!
I’ve got a question – do we put in the fridge straight after mixing or do we let sit at room temp, THEN refrigerate? Thanks!
I’ve been making this forever and sometimes it’s a hit and miss but This is a great recipe. Well done. A video showing the sticky ness of the dough would be helpful as that is the key to the success of the dough rising.
Loved it! I didn’t have any fresh rosemary, so I sprinkled in dried, and it was fantastic anyway!
this is the best recipe by far!!! It is now on a constant rotation in my house! love it. I add a bit of garlic to mine, Thank you!
Very tasty