Easy Homemade Focaccia

She’s golden, fluffy, and just a little salty—basically, everything you want in a bread.

This homemade Focaccia is soft in the center, crisp on the edges, and soaked in rosemary-garlic oil like she knows she’s irresistible. It’s the kind of bread that’s perfect for soaking up sauces, especially something sweet and sticky like my Honey Lemon Chicken.

No sourdough fuss, no fancy tools—just you, your fingers, and the most addictive Italian focaccia recipe you’ll ever meet.

Baked focaccia bread sliced into squares, topped with sea salt and rosemary, served on parchment paper.

Soft, Golden, and Hard to Resist

But what really makes her shine? This isn’t just any bread—it’s the soft Italian flavor bomb that rewards you for taking your time.

The long resting gives it that airy, bubbly texture we’re obsessed with, while the olive oil and gentle dimpling create those crisp edges and pockets of flavor.

No starter, no stress—just pure Homemade Focaccia magic that smells as good as it tastes. And let’s be honest… the garlic-rosemary oil does most of the flirting for you.

Her Secret Weapons

Flat lay of labeled focaccia ingredients

So what makes her really glow? It doesn’t take much—just a few pantry-friendly ingredients and a little love. Here’s what gives this Focaccia her signature charm:

Flour: The base of it all. Choose bread flour for a chewy texture, or all-purpose flour for a softer and tender result.
Warm Water: Gently wakes up the yeast—think warm bath, not boiling storm.
Active Dry Yeast: The one responsible for all those bubbles and that gorgeous rise.
Olive Oil: Her secret to glowing—inside and out. It makes the dough soft and the crust golden.
Garlic: Fragrant, flirty, and rich once it hits warm oil. A little goes a long way.
Coarse Salt: Just a sprinkle on top brings contrast, texture, and that final spark. Just a sprinkle on top brings contrast, texture, and that final spark.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Let’s Get Our Hands Oily

Once you’ve gathered your ingredients, it’s time to get a little messy—in the best way. This Italian Focaccia recipe keeps things humble, but each step plays a part in the magic:

Flour and salt being poured into a large glass bowl.

Whisk the base: Mix flour and salt in a large bowl.

Yeast, sugar, and warm water shown together in preparation for blooming.

Bloom the yeast: Stir warm water, yeast, and sugar. Let sit for 30 min until foamy. This means your yeast is alive and kicking.

Yeast mixture being poured into flour to form dough.

Bring it together: Pour yeast mix into flour. Stir until a sticky dough forms.

Mixing yeast and flour in a bowl with a wooden spoon.

Add some oil: Drizzle in 2 tsp olive oil and knead gently for 1–2 min. The dough will be soft and sticky—don’t worry, that’s what we want.

Rectangular baking pan lined with parchment and brushed with olive oil.

Prep your pan: Line a 9×13-inch pan with parchment and grease with olive oil.

Dough placed into the prepared pan and pressed out with fingers.

Transfer the dough: Move the dough to a pan, oil your fingers, and gently press it out.

Dough spread fully in the baking pan, ready to rest.

Let it rest: Expand all the dough in the pan. Once ready, it’s time to let it rest.

Baking pan covered with a striped cloth for the first rise.

First rise: Use a towel or plastic wrap to cover the pan. Let it rest in a warm spot for 2 hours until puffy.

Dough being gently folded from the sides after rising.

First fold: Fold dough gently from all four sides, then cover and rest 2 more hours.

Second fold of the dough to build structure and texture.

Second fold: Repeat the folds—this builds structure and flavor.

Olive oil infused with rosemary and garlic heating in a small saucepan.

Infuse the oil: Gently heat olive oil with rosemary and garlic for 10 min. Let cool.

Fingers pressing dimples all over the surface of the rested dough.

Make those dimples: Oil your fingers and press dimples all over the surface.

Infused oil being drizzled over dimpled dough before baking.

Oil and season: Drizzle with the cooled oil and sprinkle with coarse salt. You can leave the rosemary and garlic on—or not.

Golden-brown baked focaccia fresh out of the oven, topped with rosemary.

Bake: Preheat to 465°F (240°C). Bake 20 minutes or until golden and cooked through.

TIP: Don’t Rush the Rest. The long resting times are key to Focaccia’s airy, bubbly texture. Don’t skip or shorten them!

Not That She Needs It, But…

By now, she’s soft, golden, and infused with rosemary-garlic magic—but if you’re feeling generous (or just want to show off), she plays well with others.

Tear off a piece and dip it into creamy hummus or whipped feta, cozy up with a bowl of my Creamy Roasted Tomato Basil Soup or let her soak up every drop of my Cheesy Chicken and Roasted Tomato Mozzarella Pasta Bake or the gravy from my Salisbury Steak.

She’s also brunch material—just toast a slice and top it with these perfect Turkish Eggs. And if you’re keeping it light, she’s the perfect match for a crisp Greek Chickpea Salad or something lemony and green. Honestly? Whatever you serve, she’ll steal the spotlight.

Recipe FAQs

Why Didn’t My Yeast Foam?

Most likely, the water was too hot (it should feel like a warm bath—around 105–115°F), or the yeast had expired. If there’s no foam after 30 minutes, it’s best to start fresh.

Do I Really Need Both Resting Periods and Folds?

Yes, you do. That’s what gives focaccia its beautiful structure and airy, bubbly texture. Skipping them will give you a flatter, denser bread. This recipe is all about time, not kneading.

My Dough Feels Super Sticky. Is That Normal?

Absolutely. This dough is meant to be soft, wet, and a little wild. That sticky texture leads to the softest crumb once baked—don’t add more flour.