Easy Homemade Focaccia Recipe

Sliced focaccia showing airy texture, crispy edges, and rosemary on top.

5 from 3 votes

Easy Homemade Focaccia Recipe

If you’ve never made focaccia before, let me introduce you to your new favorite bread. It’s an Italian flatbread—soft, fluffy, and full of golden olive oil goodness. She’s got that irresistible dimpled top, crispy edges, and a pillowy center that’s perfect for dipping, tearing, or devouring straight from the pan. Think pizza dough’s softer, glowier cousin… but with way more personality.

Cook Time20

Resting Time5

Total Time5

Course: Bread, Breakfast

Cuisine: European, Italian

Keyword: bread, breakfast, brunch, Focaccia

Servings: servings

Author: Karina Carrel

Ingredients

3 ¾ cups all-purpose flour or bread flour
1 ½ cups warm water
2 ¼ tsp active dry yeast I use one packet sachet
½ tsp granulated sugar
1½ tsp salt for the dough
2 tsp olive oil for the dough
¼ cup olive oil for the rosemary-garlic oil
⅓ cup fresh rosemary optional as it's quite punchy
4 cloves garlic peeled and smashed or sliced
¾ tsp coarse salt for sprinkling on top

US - Metric

Instructions

In a large bowl, whisk together the flour and salt.
In a small bowl or measuring cup, mix the warm water, yeast, and sugar. Stir gently and let it sit for about 30 minutes until foamy—this means your yeast is alive and kicking.
Pour the foamy yeast mixture into the bowl with flour. Stir with a spoon or your hands until a shaggy, sticky dough forms.
Drizzle in the 2 teaspoons of olive oil. Knead gently in the bowl for 1–2 minutes until the oil is mostly absorbed. The dough will be soft and sticky—don’t worry, that’s what we want.
Line a 9x13 inch (approx. 23x33 cm) baking pan with parchment paper, then lightly grease it with olive oil.
Move the dough into the greased pan. Lightly oil your fingers and gently press the dough to spread it out a bit. No need for perfection here.
Cover the pan with a clean kitchen towel or plastic wrap. Let the dough rest in a warm spot for 2 hours. It should puff up beautifully.
With oiled hands, gently pull one edge of the dough and fold it over toward the center. Repeat with all four sides (top, bottom, left, right). Cover again and let it rest another 2 hours.
Repeat the same folding process—this helps build structure and flavor.
While the dough rests, gently heat ¼ cup olive oil in a small pot over medium-low heat. Add rosemary (optional) and smashed or sliced garlic. Let the flavors infuse for 5–10 minutes, making sure the garlic doesn’t burn. Remove from heat and cool completely.
Once rested, lightly oil your fingers and press all over the surface of the dough to create the signature focaccia “dimples.”
Drizzle the cooled rosemary-garlic oil generously over the top. Sprinkle with coarse salt. You can leave the rosemary and garlic on—or not.
Preheat your oven to 465°F (240°C). Bake for about 20 minutes, or until golden brown on top and fully baked through.

Notes

Pro Tips for Perfect Focaccia:

Let her rise, don’t rush the romance

Those long resting times aren’t extra—they’re essential. That dreamy, airy crumb? It only happens when she gets to stretch and puff up without pressure.

Yeast likes it warm (not steamy-hot)

Aim for water that feels like a warm bath, not a sauna. If it’s too hot for your finger, it’s too hot for her.

Dimples, not drama

Use oiled fingertips and press with care. You’re creating little air pockets of joy—not flattening all her effort.

The oil is everything

Take your time with the garlic and rosemary. Let them steep slowly in warm oil like they’re having a spa moment. Burnt garlic? No thanks.

She keeps well, but she shines fresh

Day one is magic, but leftovers still hold up. Wrap her tight, store at room temp, or freeze slices to reheat later. A quick toast, and she’s back to golden perfection.

When you're baking

If the top browns too fast, loosely cover with foil after 15 minutes, or bake at 450°F if concerned.

Nutrition