Why Make Focaccia at Home?

There’s nothing quite like the aroma of freshly baked focaccia wafting through your kitchen—chewy on the inside, crispy on the edges, with a punchy sprinkle of sea salt and rosemary that just hits the spot. And let’s be honest, homemade tastes so much better than the store-bought stuff; it’s fresh, personalized, and downright addictive.

A Quick and Easy Bake

Lucky for us, this recipe uses simple pantry staples that you probably already have—flour, olive oil, yeast, and a few herbs. In about an hour, you’ll have a beautiful bread ready to be topped with whatever’s in your fridge. It’s so straightforward, you might find yourself making it weekly—no kneading marathon required! Feel free to jazz it up with your favorite toppings, like cherry tomatoes or caramelized onions, or pair it with a vibrant pesto or tangy salsa for an extra flavor boost. Ready to get baking and turn your kitchen into your favorite bakery?

Homemade Focaccia

This focaccia is a thick, airy bread with a chewy interior and a crispy, golden crust topped with herbs and sea salt. It is prepared using basic bread-making techniques including mixing, proofing, and baking, resulting in a textured loaf with bubbly surface and flavorful crust.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 ¼ cups all-purpose flour preferably bread flour for better texture
1 cup warm water around 110°F (43°C)
2 ¼ tsp active dry yeast about 1 packet
2 tbsp olive oil plus extra for greasing and drizzling
1 tsp salt preferably sea salt
1 tbsp fresh rosemary chopped, for topping
to taste sea salt flakes for sprinkling on top before baking

Equipment

Mixing Bowl
Baking sheet

Method

Combine warm water and yeast in a mixing bowl, stirring until the yeast dissolves. Let sit for 5 minutes until frothy.
Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or dough hook until a sticky dough forms, about 2-3 minutes.
Drizzle a tablespoon of olive oil into a clean bowl and transfer the dough, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
Preheat the oven to 425°F (220°C). Lightly oil a baking sheet and transfer the risen dough onto it. Use your fingertips to spread the dough evenly, creating dimples all over the surface while maintaining a thick edge around.
Rub some olive oil over the surface of the dough. Sprinkle chopped rosemary and sea salt flakes evenly on top. Let sit for 15 minutes for a brief second proof.
Bake in the preheated oven for 20 minutes, or until the crust is golden brown and crispy. Remove from oven and drizzle lightly with more olive oil if desired. Cool slightly before slicing and serving.

Notes

Optional toppings: cherry tomatoes, caramelized onions, or olives can be added before baking for variations.

There you go—an irresistibly golden focaccia that’s quick, easy, and totally customizable! Tip: brush it with a little extra olive oil before baking for extra crunch and flavor. Once out of the oven, tear off a piece, spread some fresh butter or dip it into your favorite spread—delicious! Don’t forget to share your baking adventure in the comments—I love seeing your creations. Happy baking!

Crusty, Fluffy Focaccia: Your New Go-To Bread!