Easy Homemade Focaccia Bread | Soft, Golden & Herby

Quick Benefits

Homemade focaccia is more than just bread—it’s a soft, golden, herby delight that elevates any meal. This recipe is easy to follow, requires basic pantry ingredients, and yields bakery-style results at home. Whether you’re serving it alongside soup, slicing it for sandwiches, or enjoying it warm with olive oil, this focaccia brings rustic Italian flavor to your table in under 2 hours!

Essential Ingredients

500 g all-purpose flour

10 g salt

300 ml warm water

7 g dry yeast

50 ml olive oil

1 teaspoon sugar

Herbs of choice (rosemary, thyme, etc.)

Sea salt flakes (for topping)

Optional: You can also top it with sliced cherry tomatoes, caramelized onions, or olives for extra flair.

Preparation Steps

Mix the Dough
In a large bowl, combine flour and salt. Add dry yeast and sugar. Make a well in the center and pour in warm water and 30 ml of olive oil.

Knead the Dough
Mix until a dough forms, then knead for 10 minutes until smooth and elastic.

First Rise
Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Prepare for Baking
Preheat your oven to 220°C (428°F). Transfer dough onto a greased baking tray. Press it out into a rectangle or circle using your fingers.

Add the Signature Look & Flavor
Dimple the surface with your fingertips, drizzle with the remaining olive oil, and sprinkle with sea salt and herbs.

Second Rise
Let the shaped dough rest for 20 minutes.

Bake to Perfection
Bake for 20–25 minutes until golden brown. Let cool slightly before slicing and serving.

Health Benefits

While focaccia is a comfort food, it has a few perks:

Olive oil contributes heart-healthy monounsaturated fats.

Herbs like rosemary and thyme bring antioxidants and anti-inflammatory properties.

Homemade advantage—no preservatives or additives compared to store-bought breads.

For a lighter version, you can reduce the oil slightly or use whole wheat flour for added fiber.

Serving Suggestions

Side Dish: Serve warm with soups, stews, or salads.

Snack Board: Pair with cheeses, olives, and spreads for a Mediterranean platter.

Sandwich Base: Slice horizontally and stuff with grilled vegetables or deli meats.

Appetizer: Serve with olive oil and balsamic vinegar for dipping.

Creative Variations

Cheesy Focaccia: Add shredded mozzarella or Parmesan before baking.

Garlic Infused: Mix minced garlic into the olive oil for a rich flavor boost.

Stuffed Focaccia: Layer roasted vegetables or sun-dried tomatoes inside the dough before folding.

Sweet Version: Add a light drizzle of honey and a sprinkle of sea salt for a sweet-savory twist.

Storage Tips

Room Temperature: Store in an airtight container or wrap in foil for up to 2 days.

Freezer-Friendly: Freeze slices individually and toast or warm in the oven before serving.

To Reheat: Place in a 180°C (350°F) oven for 5–7 minutes to revive texture and aroma.

Pro Tips

Hydration is key: Don’t skimp on the water—this dough should be soft and slightly sticky.

Use high-quality olive oil for better flavor.

Don’t skip the second rise—it gives the bread its airy, pillowy structure.

Let it rest before cutting to preserve its fluffy texture.

Frequently Asked Questions

Q: Can I use fresh yeast instead of dry yeast?
A: Yes! Use about 20 g of fresh yeast and dissolve it in the warm water before mixing.

Q: Can I use gluten-free flour?
A: You can try a gluten-free bread flour blend, though texture may vary.

Q: Can I make this focaccia ahead of time?
A: Absolutely. Bake it in advance and reheat just before serving. It also freezes well.

Q: Is focaccia vegan?
A: Yes—this version is naturally vegan as it contains no dairy or eggs.

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