When I think of comfort baking, focaccia bread always comes to mind. Maybe it’s the olive oil, maybe it’s the herbs. Whatever it is, something magical happens when simple dough puffs up into a golden, dimpled masterpiece that crackles under your fingers but still melts in your mouth. I grew up watching my grandmother poke her focaccia like it had offended her. Now I do the same—and proudly. This focaccia bread recipe doesn’t require much fuss. You mix, you wait, you poke (gently, lovingly), and then boom: bakery-level bread. It’s the kind of thing that makes a simple dinner feel just a little more special. We’re talking about those hits of garlic, the bite of tomato, and that hit of rosemary that sneaks up on you in the best way. Whether you’re going for garlic focaccia, tomato focaccia, or just a plain herb-seasoned crust, this one’s easy. No mixer, no fancy steps—just flour, water, yeast, olive oil, and a whole lot of trust in the process. And hey, if it’s your first time making focaccia, just know: this bread forgives a lot. It’s rustic, warm, and full of flavor. So let’s make something that smells amazing and tastes even better.
Table of Contents
- 1) Key Takeaways
- 2) Easy Focaccia Bread Recipe
- 3) Ingredients for Focaccia Bread
- 4) How to Make Focaccia Bread
- 5) Tips for Making Focaccia Bread
- 6) Making Focaccia Bread Ahead of Time
- 7) Storing Leftover Focaccia Bread
- 8) Try these bread recipes next!
- 9) Focaccia Bread Recipe
- 10) Nutrition
1) Key Takeaways
- Simple and forgiving dough that’s great for beginners
- Flexible flavor options: garlic, tomato, or herbs
- Perfect for dinners, snacks, or to impress guests
- Stays fresh, easy to reheat, and even better the next day
2) Easy Focaccia Bread Recipe
If you’ve ever been tempted to bake bread but felt intimidated by the process, this focaccia bread recipe is for you. It’s the bread that says, “Hey, relax, I got you.” You don’t need a mixer. You don’t even need to knead. Just stir, wait, press, and bake. Done.
The beauty of focaccia is in its rustic nature. It doesn’t want to be perfect. It wants to be warm, chewy in the middle, crispy at the edges, and kissed with olive oil and herbs. This garlic focaccia bread recipe nails all of that with just a few pantry staples.
Whether you lean into the tomato focaccia version or keep it classic with a herb-seasoned focaccia bread twist, you’ll get flavor, texture, and a golden, puffed-up loaf that feels like a small triumph every time. It’s one of those recipes you’ll return to whenever you want comfort without complication.
3) Ingredients for Focaccia Bread
All-purpose flour: This is the base of our focaccia. It gives the dough enough structure while keeping it light and easy to work with. Don’t overthink it—just use the flour you have on hand.
Salt: This wakes up the flavor of the dough. Use kosher salt or sea salt if you’ve got it. You’ll want some for the topping too.
Sugar: A little sugar gives the yeast a head start and adds a touch of depth. We’re not aiming for sweet bread—just balance.
Instant yeast: The magic behind the rise. Instant yeast works fast and doesn’t need proofing. Just mix it in and let it go.
Warm water: Helps activate the yeast and brings the dough together. Make sure it’s warm, not hot. Think bathwater temperature.
Olive oil: Lots of it. This makes the crust crispy and the middle pillowy. Use the good stuff if you can, especially for drizzling at the end.
Garlic: Minced fresh garlic boosts the aroma and adds that savory note we all love. You can roast it first if you want it mellow.
Dried rosemary: Earthy, woodsy, and classic. Just a sprinkle makes the whole kitchen smell amazing. You could use thyme or oregano if you prefer.
Cherry tomatoes: These add pops of sweetness and color. Press them into the dough and let the oven do its work.
Flaky sea salt: This is for finishing. It gives every bite a little crunch and sparkle. Trust me, don’t skip it.
4) How to Make Focaccia Bread
Step 1. Mix the flour, salt, sugar, and instant yeast in a big bowl. Stir everything together until combined. Add the warm water and olive oil. Use a spoon or your hand until you have a sticky dough. No need to knead, just mix.
Step 2. Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 1 to 2 hours, or until it’s doubled. Don’t rush this. Let the yeast do its thing.
Step 3. Pour some olive oil into a 9×13 pan. Get generous here. Pour the dough into the pan. Use your fingers to gently stretch it to the edges. It’s okay if it springs back a bit.
Step 4. Let the dough rest uncovered for another 30 minutes. This second rise gives the bread a little extra lift and airiness.
Step 5. Preheat the oven to 425°F. Now the fun part—poke the dough with your fingertips to create those signature dimples. Press cherry tomatoes into the surface, scatter the garlic and rosemary, and drizzle with more olive oil. Finish with flaky sea salt.
Step 6. Bake for 20 to 25 minutes. The top should turn golden and the edges will crisp. Let it cool in the pan for a few minutes before cutting. That’s it. You made focaccia bread. Feel proud.
5) Tips for Making Focaccia Bread
Don’t skimp on the olive oil. This isn’t diet bread. That layer of oil under and over the dough gives it the crispy crust and rich flavor that focaccia is known for.
If the dough feels too sticky to work with, oil your hands. It’s not about flouring the surface like traditional bread. This dough likes to stay moist and stretchy.
Want a fluffier loaf? Let the dough rise in the fridge overnight. It’ll develop more flavor and be even easier to handle the next day. Just bring it to room temp before baking.
6) Making Focaccia Bread Ahead of Time
This focaccia bread recipe loves a good rest. You can mix the dough a day ahead and let it chill in the fridge overnight. The longer rise adds complexity and texture.
If you’re hosting or prepping in advance, bake the bread in the morning and let it sit on the counter. It holds up beautifully and can be served at room temperature or gently reheated.
You can even par-bake the dough halfway, let it cool, and finish it in the oven before serving. That way it comes out fresh with minimal effort at showtime.
7) Storing Leftover Focaccia Bread
Store leftover focaccia in an airtight container at room temperature for up to two days. The texture will soften a little, but the flavor stays solid.
If you want to keep it longer, refrigerate it. Just reheat in the oven to bring back that crispness. A quick five minutes at 350°F does the trick.
Focaccia also freezes well. Slice it first, wrap tightly, and thaw only what you need. Warm slices in the toaster oven or oven before serving. Works like a charm.
8) Try these bread recipes next!
9) Focaccia Bread Recipe
Easy Focaccia Bread Recipe with Garlic, Tomato, and Herbs
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 3/4 cups warm water
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 cup cherry tomatoes, halved
- Flaky sea salt, for topping
Instructions
- In a large bowl, whisk together flour, salt, sugar, and instant yeast.
- Pour in warm water and olive oil. Stir until a sticky dough forms.
- Cover the bowl with a towel or plastic wrap and let it rise at room temperature for 1 to 2 hours until doubled.
- Drizzle a generous amount of olive oil into a 9×13-inch baking pan. Pour the dough into the pan.
- With oiled fingers, press the dough out gently to fill the pan. Let it rest uncovered for 20–30 minutes.
- Preheat your oven to 425°F (220°C).
- Using your fingers, poke deep dimples all over the dough.
- Top with minced garlic, rosemary, cherry tomatoes, a drizzle of olive oil, and flaky sea salt.
- Bake for 20 to 25 minutes, or until golden brown and crispy on top.
- Let it cool slightly before slicing and devouring.
10) Nutrition
Serving Size: 1 slice | Calories: 190 | Sugar: 1g | Sodium: 330mg | Fat: 6g | Saturated Fat: 1g | Carbohydrates: 28g | Fiber: 1g | Protein: 4g | Cholesterol: 0mg
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