Light, airy, and crunchy Focaccia bread recipe infused with Italian herb seasoning and topped with aromatic rosemary and olive oil is an absolute crowd-pleaser for your upcoming parties, holidays, potlucks, or family gatherings.
Perfectly crusty on the outside and chewy on the inside – it’s hands down the best focaccia bread you’ll ever eat!
There’s nothing more satisfying than the smell of freshly baked homemade bread! It’s empowering and fills your home with heavenly aromas – that’s hard to resist.
And this focaccia bread is no exception!
Made with everyday ingredients, Italian seasonings, and rosemary leaves – this bread is so delicious and well worth the effort.
What is Focaccia Bread?
Focaccia is a flat-bread topped with various herbs, olive oil, and baked to perfection.
Making your homemade bread may seem like a daunting task, but this is the most straightforward recipe that anyone can create, and it comes out perfect every time!
This simple recipe can be a starting point for beginners as it starts with an easy way to use yeast and make homemade bread.
What makes up this Focaccia bread recipe?
Herb focaccia bread is made up of simple ingredients that you can easily find in your pantry.
Detailed measurements and step by step instructions can be found at the bottom of the page in a recipe card.
» All-purpose flour – Just regular all-purpose flour is good. You can also add a bit of whole wheat flour to this focaccia bread. For example – you can use 2 cups of all-purpose flour and 1 cup of whole wheat flour instead.
» Olive oil – other oil like canola oil or sunflower oil will work too.
» Active dry yeast – Instant yeast and fresh works as well. If using Instant yeast, you can skip the proofing step and yeast straight to the flour.
» Sugar– you can use brown sugar instead. It will lend a deep flavor to this focaccia bread.
» Flavor quotient – The classic flavor of focaccia bread recipe comes from – Italian Herb Seasoning, Rosemary, black pepper, and some sea salt.
» Salt – to season our bread. Focaccia bread recipe
» Water – make sure the water is lukewarm. The temperature should be between 100-110 degrees F. A temperature above this will kill the yeast.
How to make a Focaccia bread recipe?
A detailed recipe with steps can be found at the bottom of the page in the recipe card.
1. Proof the yeast
Combine active dry yeast, sugar, and lukewarm water in a bowl. Give it a good stir. Let this mixture rest for 5-10 minutes to foam up.
2. Form the dough
Add flour, olive oil, Italian herb seasonings, proofed yeast, and salt to the stand mixer bowl.
Pour water into the bowl. Using the dough hook, mix the ingredients on medium speed until it forms a smooth dough.
3. Allow the Foccacia dough to rise.
Spray a bowl with oil. Transfer the dough into that greased bowl. Brush the top of the dough with oil. Focaccia bread recipe
Cover the bowl with a plastic wrap or a wet kitchen towel and let it rise in a warm, draft-free environment or inside your oven for 1-2 hours.
In winter, I would suggest proofing the dough for 2-3 hours.
After the resting time is over, the dough will double in size and look all fluffy and airy. Focaccia bread recipe
4. Knead the dough
Remove the dough from the bowl, sprinkle it with a bit of flour, and punch the dough down.
Knead the dough by stretching and pulling the dough. This step is necessary – if the dough is not kneaded well, the 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.
5. Second rise
Grease a 9-inch baking tray and transfer dough onto that baking tray. Stretch the dough to fit the entire pan.
Cover and let it rise for another 30-40 minutes or until doubled in size.
Once the dough has doubled in size, make about 15-16 indents all over the dough.
You can use your fingers or the back of a spatula to make dimples in the focaccia dough.
6. Let’s bake the bread
Preheat your oven to 400 degrees F.
While the oven is heating, you can top your bread with crushed black pepper, rosemary, and sea salt.
Finally, drizzle olive oil all over the unbaked focaccia bread.
Or you can create a veggie art all over your focaccia bread. To create this art, I have used red bell peppers, red onions, cilantro leaves, olives, and yellow peppers.
Bake the focaccia bread in the preheated oven for about 20 minutes or until lightly browned. Once done, remove from oven and brush with more olive oil if desired.
Let the freshly baked focaccia bread cool in the baking tray for 5 minutes then transfer to a cooling rack.
Slice the focaccia bread into squares pieces and serve warm.
Cooking tips and faqs to make the best Focaccia bread recipe
My dough did not rise!
- Make sure your yeast is new. Focaccia bread recipe
- If the yeast fails to bloom or foam up, discard and start over. Do not proceed to the next step or you will end up with dense and sticky focaccia bread.
- Yeast is a living organism and it thrives in a warm humid environment. Therefore, provide an ideal warm place for the dough to proof. A warm, humid temperature between 80 and 90 degrees F is suitable for proofing the dough.
My focaccia bread stuck to the baking pan!
To prevent your bread from sticking, grease the baking pan well.
You could spread some parchment paper on the bottom of the pan and bake. This will take care of the issue.
Can I make this quick and easy focaccia bread a day in advance?
Absolutely! Focaccia bread recipe
Just bake this herb focaccia bread, brush with olive oil and allow it to cool. Cover it loosely with a plastic wrap and leave it at room temperature.
When ready to serve, cut squares of focaccia bread, warm it slightly in the microwave and serve.
How can I store the leftover vegan focaccia bread?
Wrap the cooled focaccia bread in a plastic wrap and leave it on the counter. Stays fresh for about 3-4 days at room temperature. After that, refrigerate.
How to serve this yummy focaccia bread?
You can serve this focaccia bread with just about anything-
- Soups, Focaccia bread recipe
- salads,
- Saucy pasta dishes
This tastiest and easy herb focaccia bread is a perfect accompaniment to almost any meal.
I enjoy my rosemary focaccia bread dunked in a warm soup because this bread is so good at dipping in, and it soaks up all the delicious flavors.
Either way, with soup or as is, this easy focaccia bread makes a hearty side to any meal.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other delicious options:
Focaccia bread recipe
INGREDIENTS
YEAST INGREDIENTS
- 2¼ teaspoon Active dry yeast
- 1 tablespoon Sugar
- ¼ cup Lukewarm water
DOUGH INGREDIENTS
- 3 cups All purpose flour
- 1½ teaspoon Salt
- 3 tablespoon Olive oil
- 2 tablespoon Italian Herb Seasoning
- ¾ cup Warm Water
- 2 tablespoon All purpose flour – to finish the dough
TOPPINGS
- 1 teaspoon Dried Rosemary
- ¼ teaspoon Sea salt
- 1 teaspoon Coarsely crushed black peppercorns
- 2 tablespoons Olive oil
INSTRUCTIONS
ACTIVATE YEAST
- Combine active dry yeast, sugar, and lukewarm water in a bowl. Give it a good stir. Let this mixture rest for 5-10 minutes to foam up.
- 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.
MAKE THE DOUGH
- Add flour, olive oil, Italian herb seasonings, proofed yeast, and salt to the stand mixer bowl.
- Pour water into the bowl. Using the dough hook, mix the ingredients on medium speed until it forms a smooth dough.
FIRST RISE
- Spray a bowl with oil. Transfer the dough into that greased bowl. Brush the top of the dough with oil.
- Cover the bowl with a plastic wrap or a wet kitchen towel and let it rise in a warm, draft-free environment or inside your oven for 1-2 hours.
- After the resting time is over, the dough will double in size and look all fluffy and airy.
KNEAD THE DOUGH
- Remove the dough from the bowl, sprinkle it with a bit of flour, and punch the dough down.
- Knead the dough by stretching and pulling the dough. This step is necessary – if the dough is not kneaded well, the bread will turn out dense.
SECOND RISE
- Grease a 9-inch baking tray and transfer dough onto that baking tray. Stretch the dough to fit the entire pan.
- Cover and let it rise for another 30-40 minutes or until doubled in size.
- Once the dough has doubled in size, make about 15-16 indents all over the dough. You can use your fingers or the back of a spatula to make dimples in the focaccia dough.
LET'S BAKE THE FOCACCIA BREAD
- Preheat your oven to 400 degrees F.
- While the oven is heating, you can top your bread with crushed black pepper, rosemary, and sea salt. Finally, drizzle olive oil all over the unbaked focaccia bread.
- Or you can create a veggie art all over your focaccia bread. To create this art, I have used red bell peppers, red onions, cilantro leaves, olives, and yellow peppers.
- Bake the focaccia bread in the preheated oven for about 20 minutes or until lightly browned. Once done, remove from oven and brush with more olive oil if desired.
- Let the freshly baked focaccia bread cool in the pan for 5 minutes then transfer to a cooling rack.
- Slice the focaccia bread into squares pieces and serve warm.
RECIPE NOTES
- Chili-garlic sauce
- Basil and crushed garlic
- Red bell peppers and olives
- Sun-dried tomatoes and onions
- Basil and cherry tomatoes
- Pesto
- Garlic herb seasoning are few of my favorites.
