Light, airy and crunchy Focaccia bread recipe flavored with Italian herb seasoning and topped with dried rosemary and olive oil. Totally yum and d-licious!!
What is your favorite dinner for a busy weeknight? For me, it is quick and easy Mexican corn soup with freshly baked Focaccia bread recipe – PERFECTO!!
I enjoy eating my focaccia bread with warm soup but my kids love the traditional way. Their favorite way to eat this bread is by dipping it in olive oil- parmesan – black pepper mixture. Super yummy!
Focaccia is flat-bread topped with various herbs and olive oil and baked to perfection. Making your own homemade bread may seem like a daunting task, but it’s a pretty easy and a straight forward recipe.
RECIPE DETAIL – Just like any other bread, focaccia dough is also prepared by proofing the yeast mixture and adding that to the flour. Let is rise for at least an hour in a warm place. I like to season my focaccia bread with Italian herb seasoning, but if it’s not your favorite you can leave that out.
There are endless possibilities to flavor this bread – chili-garlic sauce, basil-garlic mixture, plain focaccia, add red bell peppers and olives to the dough and so on.
After the dough has risen, spread it in a baking tray and let it sit for another 20 minutes. The dough doesn’t need to double in size in this proofing – a slight rise is okay. Poke small holes or wells in the dough, sprinkle your toppings and bake for 20-25 minutes. The dough will rise and expand during baking, bake until golden in color. 
Remove from oven and cool the bread on a wire rack and allow it to cool completely before slicing.This bread comes out crispy and crunchy on the outside and soft and fluffy from the inside. Enjoy this aromatic and flavorful focaccia bread dipped in olive oil – pepper mixture and enjoy!!
While you are here try Homemade ladi pavs and buns recipe.
If you happen to make this, do drop me a line below or share your yummy picture @facebook with me. Would love to see your creation!!
Recipe adapted from – Taste of home.
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Focaccia bread recipe
Ingredients
BREAD DOUGH INGREDIENTS
- 3 cups All purpose flour
- 3 tablespoon Olive oil
- 2.25 teaspoon Active dry yeast
- 1 tablespoon Sugar
- 2 tablespoon Italian Herb Seasoning
- 1.5 teaspoon Salt
- 1 cup Warm Water (divided)
- 2 tablespoon All purpose flour - to finish the dough
TOPPINGS
- 2 teaspoon Dried Rosemary
- 2 teaspoon Parmesan cheese
- 2 teaspoon Coarsely crushed black peppercorns
- 2 tablespoon Olive oil
Instructions
- Assemble ingredients for the dough.
- Warm water.
- In 1/4 cup of tap water, dissolve sugar and yeast and let it sit for 10-15 minutes or until frothy and thick.
- Yeast will look like this. If your yeast fails this step - please discard the yeast and start all over again. Do not proceed to the next step or you will end up with dense and sticky bread.
- Combine all the ingredients mentioned under "Dough Ingredients" (except 2 tablespoon flour mentioned at the last) in a big bowl.
- Pour activated yeast and the remaining 3/4 cup of water to knead the dough. Cover the bowl loosely with a wet towel. Let the dough rise in a warm place for 1-2 hour.
- The dough will double in size and look like this - all fluffy and airy.
- Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn't bounces back that means dough is ready for the next step.
- Remove the dough from the bowl dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, bread will turn out dense. Dough elasticity and gluten formation are enhanced by kneading.
- Punch it, squeeze it, and knead the dough for 10 minutes. Make a smooth ball.
- Grease a baking tray and transfer dough onto that baking tray. Stretch the dough to fit the entire pan. Cover and let it sit for another 20 - 40 minutes. Preheat oven @400 degree F.
- Meanwhile, assemble ingredients for the topping.
- Uncover the dough and using your finger or spoon poke holes or make wells all over the dough.
- Sprinkle black pepper...
- Sprinkle rosemary and Parmesan cheese.
- Drizzle olive oil all over the dough.
- Place it in the warm oven and bake for 20-25 minutes or until golden brown in color.
- Beautifully baked focaccia bread.
- Remove from the oven and let cool slightly before cutting and serving.
- Light, airy and fluffy focaccia bread is ready. Serve it with a steaming bowl of your favorite soup and enjoy!!
Tracy says
June 1, 2018 at 9:44 amPlease, what size is your baking pan?
Ruchi says
June 1, 2018 at 10:16 amTracy, I have used 9×9 inch baking pan to bake this bread.
Carrie says
May 23, 2018 at 12:34 pmHi Ruchi,
Your recipe looks delicious! I’m in the process of giving if a go and have a question. After putting all the dough ingredients in, pic/step 6 says “to knead a dough” , I assumed this means to knead the dough. Since I don’t have any experience with making yeast breads I’m not sure how long to knead or how to tell if I’ve kneaded enough. I ended up kneading it for about 5 mins or so (didn’t really time it) and adding more than a tablespoon of flour to it because it was really sticky. I tried to get the dough to look like pic 7 but it never got there was I gave up and now it’s resting/rising (fingers crossed). Did I do something wrong? I was kneading in the mixing bowl, could that be the problem? Should I have continued to knead and add flour until dough was not as sticky and looked like pic 7? Thanks for the recipe and help.
Carrie says
May 23, 2018 at 12:39 pmCorrection – its actually pic 6 not 7 that I was trying to get my dough to look like
Ruchi says
May 23, 2018 at 1:29 pmThanks for trying the recipe, Carrie.
To make the dough look like pic 6, you can apply a little oil and dust it with an extra tablespoon of flour. It should give the dough a smooth finish.
If the yeast was activated well, then you are good. Allow it to rest and keep me posted.
And yes, it should be “to knead the dough”, have made the correction. 🙂
Carrie says
May 23, 2018 at 3:22 pmThe first rising looks great and it passed the poke a finger test! Yay, now I’m getting excited. Fingers crossed (on second rising now) this will be my first successful yeast bread recipe.
Ruchi says
May 24, 2018 at 8:51 amThat’s great to hear, Carrie!
Will look forward to your feedback on the end result.
Hope you like it.
Ina says
March 31, 2017 at 3:52 pmHi, can I bake this in a cast iron? Will it need more/less time for baking if that’s the case?
Ruchi says
March 31, 2017 at 9:46 pmYes Ina, you can bake this bread in a cast iron pan. Bake for 20-30 minutes.
I have done the same in this recipe – https://www.ruchiskitchen.com/recipe/no-knead-tomato-basil-focaccia-bread/
Nicole Iwuala says
March 17, 2017 at 11:25 amHello, can we use cake pans and small square pans for this recipe? I heard it turns out great like that. And what should we do if our yeast and water doesn’t foam. Can we still get a good airy bread result?
Ruchi says
March 17, 2017 at 12:59 pmYes, you can use small pans or loaf pan for this recipe. Only shape will differ.
If yeast doesn’t activate than please do not proceed with the recipe. Discard and start again with a fresh packet of yeast. Hope this helps!
Niki says
March 4, 2017 at 9:40 pmRuchi, loved your recipe so much….. Wanna make it today itself. But can I make this bread with whole wheat flour instead of all purpose flour??
Ruchi says
March 4, 2017 at 11:15 pmThanks Niki.
Please use 1.5 cup of all purpose flour and 1.5 cup of wheat flour. From what I have experimented, bread turns a little dense if made with wheat flour alone. Hope this helps!
Niki says
March 5, 2017 at 11:43 amHey Ruchi thnx a lot for the prompt reply. I made it 50:50 proportion. Offcourse the end result was not as good as yours…. But I nothing less than super happy and satisfied… Thank you very much once again and God bless you…
Ruchi says
March 5, 2017 at 6:19 pmI am glad you liked the recipe. 🙂 Thanks for sharing your feedback with me.
I guess even with the 50/50 ratio the bread turned out dense for you.
Grace says
February 16, 2017 at 4:31 pmI’m dying to make this but all I have is instant yeast.. can I make this recipe using that?
Ruchi says
February 17, 2017 at 7:28 amYes, you can use instant yeast.
Reba says
February 11, 2017 at 2:55 pmI got confused with the water and the pictures. My bread never even came close to looking all white and pretty like yours did.
Ruchi says
February 11, 2017 at 11:36 pmSorry to hear about that Reba.
But can you clarify what went wrong? At what point was the recipe confusing?
Reba says
February 13, 2017 at 11:06 amI accidentally put an extra 1/4 cup of water in the dough and I had to add extra flour (little over a cup) so I could knead it. I also got confused with the pictures since it looked like you hadn’t put the herbs in the dough. It did taste delicious though!
Ruchi says
February 15, 2017 at 9:06 amOh, I get it. Reba, herbs were added to the dough (pic 5).
Glad you liked the taste. 🙂
Connie says
February 6, 2017 at 8:41 amThanks for a marvellous recipe, really turned out good. could not even click pictures to post on fb, was gone as soon as i cut it.
Ruchi says
February 7, 2017 at 2:45 pmThanks for trying the recipe Connie. No worries, you enjoyed eating it, that’s all that matters!
Steve says
September 11, 2016 at 12:02 pmHave you tried freezing this bread for a short time? We are planning an Italian birthday party and with all the food that needs to be made we were thinking about making this bread a week in advance.
Ruchi says
September 12, 2016 at 8:49 amThanks for stopping by Steve. Yes, you can freeze a freshly baked bread.
To freeze, allow the bread to cool down completely. Wrap it securely in an aluminium foil layered with wax paper and freeze. When ready to use, thaw it overnight in the refrigerator, next morning place the bread in a warm oven (@350 degree F) for 4-5 minutes and serve.
Jennifer says
September 5, 2016 at 4:59 pmWhat oven temp do you bake this at?
Ruchi says
September 5, 2016 at 7:22 pmJennifer, bake the bread @ 400 degree F.
Vanitha Bhat says
June 29, 2016 at 9:19 amLove Italian food, especially their breads with a dip of olive oil, parmesan and herbs!!! Your focaccia looks so tempting…
I used to bake breads earlier, but now, looking at yours, need to rush back to the kitchen and get baking them again!!!
Beautiful!!
Ruchi says
June 29, 2016 at 11:11 amThanks for your lovely feedback Vanitha. 🙂 Me too, love Italian breads. Sure, do give it a try and if possible share your feedback with me.
Selina says
May 16, 2016 at 5:04 pmWould using bread flour make it taste different or change the texture?
Ruchi says
May 16, 2016 at 8:45 pmThanks for stopping by Selina! Compared to all purpose flour, bread flour has more protein and it will change the texture. Bread flour will make the bread more dense and chewy as compared to all-purpose flour.
JoAnn Dibeler says
April 8, 2016 at 7:16 pmI had to give up making bread that requires kneading. That’s why I bought a bread machine. I could possibly do it if the kneading isn’t long. You never say how long to knead the dough. Bread machines keep water and yeast separated in the “bucket”.
Ruchi says
April 8, 2016 at 7:24 pmThanks for stopping by JoAnn. Sorry about that will fix the recipe. Knead the dough for 10 minutes.
Madelaine says
January 7, 2016 at 7:00 amI made it yesterday and the result was great. My yeast profed just like yours maybe more… bread dough was overflowing from the bowl after the rise time and it baked pretty well….. very light and airy. Commendable job on explaining the steps, it helped a lot. The top was hard but after brushing with love oil it had a nice crusty top. Thanks.
RK says
January 7, 2016 at 9:04 pmThanks for trying the recipe Madelaine and sharing your wonderful reviews with me. 🙂 Really appreciate that. So glad to hear that you liked the recipe!!
shikha says
January 5, 2016 at 7:09 pmWhich olive oil did you use in this recipe?
RK says
January 5, 2016 at 7:11 pmThanks for stopping by Shikha. I have used Extra virgin Olive oil.
Kathie Stephenson says
December 30, 2015 at 11:55 amWhat size pan did you use?
RK says
December 30, 2015 at 12:43 pmKathie, I have used 9×9 inch baking pan to bake this bread.
Pooja says
December 21, 2015 at 6:21 pmI made this bread and it came out so yummy. Hubby has asked to make it once again. Thanks for the overly recipe and step by step guide. Sure to make it again. Just one thing my bread was nice and crisp but not fluffy like yours. It was more the consistency of soup bread sticks just bit softer. What could be the reason. Thanks
RK says
December 25, 2015 at 3:38 pmThanks for trying the recipe Pooja. Glad you liked it. Reason for not so fluffy bread could be –
1. Proofing of the yeast. Yeast should be bubbly and frothy before adding it to the dough.
2. First resting/rising time – dough should rise and double in size.
3. Kneading the dough after the rising time. This step is necessary – if the dough is not kneaded well, bread will turn out dense.
Hope this answers your query.
Pooja says
December 30, 2015 at 1:27 pmThanks Ruchi. Will try again. Happy New Year 🙂
RK says
December 30, 2015 at 2:20 pmMy pleasure!! Happy New Year to you and your family as well. 🙂
Sakira says
December 14, 2015 at 2:18 pmWhich particular oven have you used here ?
Is it a branded one ?
RK says
December 14, 2015 at 2:27 pmThanks for stopping by Sarika. I am using a Whirlpool Convection oven.
Meghna says
December 12, 2015 at 3:07 pmI really baked a bread, so good and crispy. Very nicely explained and bread was fluffy and soft. My family loved it, thanks for making my dinner yummy!!
RK says
December 14, 2015 at 8:38 pmYou are welcome Meghna. Glad you liked it. 🙂
Pipli says
December 4, 2015 at 4:51 amCan you suggest a good otg for baking several cakes,breads at a time 🙂
RK says
December 4, 2015 at 3:37 pmPipli, I personally have no experience with an OTG oven but I would suggest look for the one which has a timer control, preheat option and temperature control knobs. OTG with a fan inside it would be perfect as fan helps to circulate the heat right around the oven. My sister had a Morphy Richards brand (with fan and temperature control up to 250 degree C) and it was good. Hope that answers your query!
Maria vicência de Lima Bonolo says
December 2, 2015 at 5:38 pmMARAVILHOSO VOU FAZER…MUITO OBRIGADO.
RK says
December 3, 2015 at 5:26 pmThanks Maria. 🙂
Joe says
August 21, 2016 at 4:01 pmYou say add all dough ingredients with a picture that shows water in the bowel.. Then you say add 3/4 cup of water and yeast.. This is confusing.. It makes it sound like I should add 1 3/4 cups of water total?? Also you pictures don’t show the herbs in the dough like it says to add..
Ruchi says
August 21, 2016 at 6:07 pmThanks for stopping by Joe. I think the pictures are self-explanatory and there is no room for confusion. Let me walk you through.
1. Pic. 3 – clearly states that use 1/4 cup of water for yeast.
2. Pic. 5 – shows and mentions all the ingredients in the bowl (flour, Italian seasoning, oil, water..)
3. Pic. 6- states pour in the remaining 3/4 cup of water.
4. Pic. 15 and 16 – shows crushed black pepper, olive oil, Parmesan and rosemary added to the dough.
Feel free to email me if you have any other query.