Focaccia Bread

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook: 3 hours 5 minutes

This homemade recipe for Focaccia Bread is surprisingly simple but makes rich, flavorful, and chewy yet soft bread that you're going to love! Follow the step-by-step video to learn how...

Tessa's Recipe Rundown...

Taste: Is there anything better than a good extra-virgin olive oil with fresh rosemary, especially when embedded in bread?! The salt on top of this bread doesn’t hurt either.
Texture: The best part of focaccia is the texture, am I right? It’s magically chewy yet soft, rich and just slightly crunchy and crusty at the edges. It’s perfection in every bite.
Ease: This is a super simple recipe, no complicated steps involved at all.
Appearance: How could you ever resist a bite?
Pros: Just amazing all-around.
Cons: Rich and slightly indulgent.
Would I make this again? Absolutely.

61 Responses to “Focaccia Bread”

  1. #
    Paul Scivetti — August 13, 2014 at 4:39 am

    Hi, Tessa,

    Nothing makes your house smell more like home than bread in the oven! Your focaccia looks delicious – I can almost smell it baking now. 🙂

    A couple of baking notes….

    1. You should really, really, really consider weighing ALL the ingredients. Besides making ‘baker’s math’ calculations easier, it turns out that inaccurate measurements are a very common problem (especially few new bakers) and, in my opinion, are the single biggest reason people get ‘turned off’ to baking.

    2. Salt. Building on point #1, salt, especially kosher salt, needs to be weighed. The density of kosher salt varies wildly by brand. i.e. Morton kosher salt is about twice as dence as Diamond Crystal kosher salt, meaning the amount of salt in a volume-based measurement (like a tablespoon) can be way, way, way off depending on the brand of salt you’re using. Weighing gets rid of this problem completely.

    3. Freezing dough. If you’re going to freeze pizza or focaccia dough you want to let it go through the 1st rise (primary fermentation) first before freezing to let the dough develop. The extreme cold of the freezer really annoys the yeast and shuts them down quickly. Going directly into the freezer will result in an under-developed dough which won’t taste or bake the way it should.

    4. Bread machine. If you use your bread machine as a ‘dough machine’, you don’t need a lot of adaptation…just mix the dough in the bread machine and then pick up where you move the dough to an oiled bowl. Focaccia is a flat bread by definition – part of its appeal is the high crust to crumb ratio – so you should not bake focaccia in a bread machine ever.

    BTW – I love your writing style – very clear, easy to follow and you always add an element of fun into each recipe. Always a delight to read your work!

    Happy baking!

  2. #
    Phi @ The Sweetphi Blog — August 13, 2014 at 6:17 am

    Wow-this looks truly delicious! I’ve been dying for some good focaccia bread and just so happen to have all the ingredients so I’m going to give this a try this week! And the photos beautiful as usual!

  3. #
    sally @ sallys baking addiction — August 13, 2014 at 6:40 am

    Tessa, thank you so much for posting this wonderful focaccia recipe! And all of your instructions and step-by-step photos are so helpful. I love focaccia and have to try it at home now.

  4. #
    Gaby — August 13, 2014 at 7:58 am

    I love focaccia and can’t wait to try this out!

  5. #
    Anna @ Crunchy Creamy Sweet — August 13, 2014 at 9:00 am

    Focaccia is my favorite! Looks gorgeous, Tessa!

  6. #
    Susan — August 13, 2014 at 1:51 pm

    I’m new to your blog and I love that the first post I received is for focaccia. I’m also delighted to know that you don’t own a bread machine. Baking bread from scratch is really not difficult, though mastering the technique of hand-kneading has a bit of a learning curve (I don’t have a stand mixer, either). Homemade bread is the best.

    • #
      Tessa — August 13, 2014 at 10:08 pm

      Thanks so much! Glad to have a fellow homemade bread lover around 🙂

  7. #
    Nicole ~ Cooking for Keeps — August 13, 2014 at 2:31 pm

    Looks like it came from the store! Gorgeous!

  8. #
    Jessica — August 17, 2014 at 7:19 am

    I tried to save this recipe to my Ziplist and it’s not working. I keep getting a message that the content isn’t there. Can this be fixed?

    • #
      Tessa — August 17, 2014 at 9:01 am

      Thanks for bringing this to my attention Jessica. It appears something is very wrong with this post, there are now multiple issues that I have found. I am working on resolving these issues and will let you know when they are fixed. Sorry for the inconvenience!

    • #
      Tessa — August 17, 2014 at 9:21 am

      Jessica, can you try again now? If it still isn’t working try restarting your browser.

  9. #
    Jessica — August 17, 2014 at 10:06 am

    Got it this time! Thanks for fixining it.

    • #
      Tessa — August 17, 2014 at 4:14 pm

      Awesome! You’re so welcome.

  10. #
    Sarah @ Seriously Lovely — August 19, 2014 at 7:21 am

    Oh my goodness, that looks soooooo good!

  11. #
    Met — September 18, 2014 at 10:31 am

    Hi Tessa,

    How would the first few steps be adapted for someone who doesn’t have a standing mixer?



    • #
      Tessa — September 19, 2014 at 1:30 pm

      Hi Metta – as I mentioned in the video you can knead the dough by hand, it’ll just take some strength and maybe a bit more time.

  12. #
    LaVerne McAfee — October 13, 2014 at 12:52 pm

    Hi Tessa,
    Have quite a few of your recipes printed and planning on making today. A little coffee shop where I used to live made Focaccia Buns that were so awesome! While I don’t usually like olives I loved the few that were in the bun. I saw Frenchie (the cook) bring them out of the oven once and brushed them with (lots) of butter. Any idea on how to make them?

    • #
      Tessa — October 15, 2014 at 3:44 pm

      Ooh Focaccia Buns sound lovely! I might have to look into developing a recipe 🙂

  13. #
    Michelle Hardin — November 18, 2014 at 8:59 am

    Absoltely LOVE this recipe 🙂 have made this twice already 🙂 Your link for what jelly roll pan you use isn’t working & was wondering if you could tell me what size you use? I think its time to invest in one 🙂 Thank you!!

  14. #
    Anna Rollins — February 8, 2015 at 6:24 pm

    I love this recipe!!!
    it is crunch but soft. it is delicious, and makes me smile so big when i bite into it. we made it for thanksgiving, for potlucks, for a dinner party and just for having around. I am so in love. thank you for this AMAZING fresh focaccia 🙂 THANK YOU!

  15. #
    Angiengs — March 6, 2015 at 12:20 am

    I was lead to your blog from Pinterest. Your Focaccia looks so gorgeous, will definately try to bake this soon.

  16. #
    Sechat — March 15, 2015 at 3:54 pm

    Just made your recipe. So delicious, that it has taken the #2 spot behind my challah bread. Thank you.

  17. #
    Jaci — March 25, 2015 at 2:11 pm

    So easy to make and I kneaded my bread by hand because I dont have a stand mixer and still came out perfect!

  18. #
    Jeff j — March 27, 2015 at 9:53 pm

    Killer! First time making; added a couple more herbs and super coarse salt on top. I wanted to make sandwhiches out of this-but I spread it too much, and only rose 1.5 inches or less. Which I now realize was supposed to happen. I only ate the bread for dinner and was not dissapointed. Comparing against William Sonomas recipe…the only thing I changed, dbled the yeast and allowed to rest in the water for 5 mins (whisked first) Added oil in before flour and only spread out 3/4 of pan-boom perfect for sandwhiches! Thank you so much! Super easy, cheap and delicious!

  19. #
    Mayada — April 3, 2015 at 6:47 am

    can someone use bread flour instead of all purpose flour if they have it on hand?

  20. #
    Ginger — April 27, 2015 at 8:01 am

    I am also curious if bread flour can be used in place of all purpose flour.

    • #
      Tessa — April 27, 2015 at 9:25 pm

      I haven’t tried that so I’m not sure.

  21. #
    Eva — April 27, 2015 at 8:38 am

    Was wondering if you could use gluten free flour, and if so, would I alter recipe at all? I’ve used it for cookies and brownies and is same a regular flour. Thank you!

    • #
      Tessa — April 27, 2015 at 9:24 pm

      I’m not sure GF flour would work. Unlike cookies and brownies, bread wholly relies on the gluten formation for its structure and shape (hence the kneading) so you might try to find a specifically GF focaccia bread recipe.

  22. #
    margaret — May 1, 2015 at 9:44 pm

    When I saw your rosemary foccacia receipe it looked so good i couldn”t wait to try it. I have had two attempts trying to make it, But were not succesful it didn”t come stretchy like yours. But when I saw your step by step video I was more inspired to make it. And it was perfect and so delicious it made the house and the smell outside smelt like a real bakery.The only thing I changed was the all purpose flour to bread flour as I didn’t know there was any difference. And I was a bit scepticle about adding the yeast with the ingredients, but it worked. Much easier. thank you so much.

  23. #
    [email protected] — July 8, 2015 at 4:12 pm

    I’m baking this right now, it’s in the oven! I put half in freezer!

  24. #
    Jacqueline — July 16, 2015 at 3:45 am

    I made this bread yesterday to have with a pasta dinner. It was so easy and delicious! I have my friends and family asking me to make it for them now. Thank you for posting the recipe with the video! I will make this bread on a regular basis now.

  25. #
    Emily — August 11, 2015 at 11:43 am

    AMAZING! I made this today and it smelled heavenly while baking and tasted even better. So simple and delicious. I cannot stop eating it!!!

    • #
      Tessa — August 11, 2015 at 2:50 pm

      Wonderful Emily! So happy to hear it 🙂

  26. #
    Fran — December 16, 2015 at 6:00 am

    This looks amazing. I wonder if it would work with wholemeal flour?

  27. #
    Jo-Ann Jewett — January 8, 2016 at 8:11 pm

    Where is the recipe? I signed up do I could get it.?

  28. #
    Ans — January 9, 2016 at 9:02 pm


    Love all your recipes and especially the videos that come along with the step by step guide. I would really appreciate if you could do pita bread recipe video.


  29. #
    April — January 17, 2016 at 4:18 pm

    Hey, wanted to make focaccia with dinner tonight and was shuffled here via Pinterest. Super easy recipe, I didn’t add the rosemary, but on the second rise I added some caramelized onions and garlic to the top, put coarse salt and pepper, topped it all with asiago cheese. I wish I could submit a photo! Thanks for the recipe!

    • #
      Tessa — January 20, 2016 at 10:42 am

      Wonderful! Love your spin on the recipe. If you’re on Instagram use #handletheheat and I’ll see your photo!

  30. #
    Cody — January 26, 2016 at 7:11 am

    I’m new to bread making so forgive me if this is a dumb question. Would I be able to use Whole Wheat Flour rather than All-Purpose? Perhaps a combination of the two? I just don’t have enough of the All-Purpose at the moment and wanted to avoid having to go to the store if possible. ?
    Thank you!

    • #
      Tessa — January 26, 2016 at 11:42 am

      I don’t think the results would be quite as good. It would make the Focaccia denser with a more pronounced wheat flavor. If that’s okay with you – give it a try. If not, it might be worth the effort to run to the store to make a really awesome bread. Happy baking!

  31. #
    Laci — February 13, 2016 at 4:41 pm

    I loved this! It was so yummy!

  32. #
    Micharl — February 14, 2016 at 12:11 pm

    Just put it the oven will let you know how it comes out….can’t wait!!!

  33. #
    Denise — March 21, 2016 at 7:29 am

    I have made this bread twice in the last week since discovering your recipe. It is delicious. The second time I used thyme instead of rosemary and sprinkled shredded parmesan on top before baking. Either way it was so good! We end up giving so much away because we want to share it. So far we have had it with pasta and chili. We have toasted it. We have made sandwiches with it. I have had so many requests for the recipe and have guided my friends to your site and your wonderful video. Thank you so much for sharing!

  34. #
    Jamie — April 5, 2016 at 10:39 am

    This looks amazing! Question for you though…I am wanting to make foccacia to slice in half and eat sandwiches on. Does this get thick enough for that? I need to make it for a large group and don’t want a bunch of foccacia that is too thin to make a sandwich on!

  35. #
    Denise — April 16, 2016 at 6:52 am

    Hi Jamie, I made my bread in a regular jelly roll pan (bottom measures 10″ by 15″). The bread sliced wonderfully for a nice sandwich.

  36. #
    Stephie Clark — June 1, 2016 at 8:13 am

    Hi is all purpose flour what we call plain flour in the uk?

    • #
      Tessa — June 1, 2016 at 11:08 am

      Yes, should be the same.

  37. #
    Lily — July 2, 2016 at 6:30 pm

    I just tried this recipe . it was awesome. the best !!!! I put the oil on a baking pan then preheat the oven together with the pan . After spread the dough and bake. I saw some bakery did it like this and it turns out super good and crispy! try it!!!

    • #
      Tessa — July 3, 2016 at 8:41 pm

      Great tip, Lily!! xo

  38. #
    Shi — July 24, 2016 at 11:02 am

    Hi Tessa! Wd I b able to half the recipe or it wdnt work?

  39. #
    Kawal — August 16, 2016 at 9:25 am

    I love this receipe! Thank you so much for the great directions and photos. I have made this a many times and it ALWAYS turns out perfect.

    • #
      Tessa — August 17, 2016 at 10:44 am

      So happy to hear that!!

  40. #
    Sandee — October 5, 2016 at 1:38 pm

    Oh my gosh, my Italian Bakery is closing after 107 years. I have purchased their focaccia bread for as long as I remember. I’ve been looking for a great recipe to try and make my own at home. After looking at your site, I believe I found just what I was looking for. The only difference is, I will be making mine with mushrooms and sausage on the top. Also, another one with pepperoni and cheese.
    Thank you so much for the recipe and I will let you know if mine is at least close to the bakeries focassia.

    • #
      Tessa — October 10, 2016 at 10:39 am

      Awww, how sad! I hope this recipe can be a good replacement!

  41. #
    Andrea — December 14, 2016 at 11:40 am

    A. Maze. ING. !
    Made it 2x and have several requests from friends for more. Definitely going to make a few for the holidays

  42. #
    JoeSt — March 6, 2017 at 7:20 pm

    Hey, Could you please tell me the amounts of the recipee on grams and mls because i am not sure which cup size to use.
    Thank you very much!

  43. #
    Cheyenne — May 20, 2017 at 8:20 pm

    Hi Tessa, I am planning on making this recipe soon and realized I don’t have a jelly roll pan. I think it’s probably time to invest in one if I will be making this focaccia bread as much I think I will be.hehe 😉 Your link to your jelly roll pan is not working and I was wondering what size yours is? Thank you! Beautiful site and recipes!

  44. #
    Rescott — June 3, 2017 at 12:14 pm

    The dough was not sticky because % 1/4 flour is toooooooo much!

  45. #
    Jane — August 16, 2017 at 12:57 pm

    It looks delicious, Can I use Sourdough starter instead of instant yeast, if so how much should I use for 670g flour? tks

  46. #
    marcia mccarver — November 17, 2017 at 11:29 am

    I tried this yesterday and it was delicious. I have always made my bread in a 9×13 pan as I like it thicker and not so much crust. it worked out perfectly/ /I was a baker for 25 years and when I retired I missed having a proof box to raise my breads in so I came up with an alternative, I wash a load of dishes in my dishwasher leaving the top shelf empty. As soon as the drying cycle starts I pull out top shelf , load my pans of bread and quickly shut door. the moist warm heat raises bread quickly and works as well as my proof box in the bakery. Try it, you will love it, just be sure it is on drying cycle and not just in between wash and rinse or you will end up with a pot or water in your bread pan, enjoy!

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join me now: The Magic of Baking Online Class  Learn More