Filed Under: Bread | Homemade | How To

Focaccia Bread

By Tessa Arias
  |  
February 13th, 2019
5 from 25 votes
5 from 25 votes

This homemade recipe for EASY No Knead Focaccia Bread is surprisingly simple but makes rich, flavorful, and soft bread with ultra crispy edges that you're going to love!

Yield: 10 servings

Prep Time: 30 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Is there anything better than a good extra-virgin olive oil with fresh rosemary, especially when embedded in bread?! The salt on top of this bread doesn’t hurt either.
Texture: The best part of focaccia is the texture, am I right? It’s somehow magically chewy yet soft rich and just slightly crunchy and crusty at the edges. It’s perfection in every bite.
Ease: This is a super simple recipe, just requires some patience.
Appearance: How could you ever resist a bite?
Pros: Just amazing all-around.
Cons: Rich and slightly indulgent.
Would I make this again? Absolutely.

I love baking bread and lately I’ve gotten so many messages from you guys saying you love seeing bread baking-related recipes, tips, tutorials, and videos. That makes me SO happy. The idea of making homemade bread can be daunting and can also sometimes feels like something only done in decades past. How many of you have grandmothers who only baked bread from scratch?

Tray of focaccia dough ready for the oven

I am thrilled about the more recent trend towards scratch-made cooking and baking and an increased importance placed on quality ingredients and food. That is what I am ALL about! Bread baking gets a bad rap because in reality, all it requires is patience. I promise it’s not as scary as it sometimes seems.

Back in 2014 was when I first published this Focaccia Bread recipe. More recently I binge-watched Salt Fat Acid Head on Netflix and LOVED it.

Tray of homemade rosemary focaccia bread fresh from the oven

Samin Nosrat has such a pure and joyful love and curiosity for food and culture that’s positively contagious. In the “Fat” episode she makes a batch of Ligurian Focaccia and it looks so perfect and incredible that I knew I needed to make a batch myself, STAT.

So I took my original focaccia recipe from years ago and added elements to it inspired by Diego and Samin in the show. I reduced the amount of yeast and added a longer rising / fermentation time to develop a better flavor and texture. It’s totally worth the wait. Not only that, but in doing so I was able to switch this to a ‘no knead’ method recipe so you don’t even need a stand mixer!

Then I added a salty brine on top just before baking to give the focaccia that crispy salty crust that’s so mouthwatering and addictive. More tips for this focaccia bread recipe below!

Up close shot of focaccia bread crust

How to Make Focaccia Bread

Ingredients for Rosemary Focaccia Bread:

  • Active dry yeast
  • Granulated sugar
  • Fresh rosemary
  • All-purpose flour
  • Salt – don’t skip the salt!
  • Olive oil – this is where all the magical flavor and texture comes from!

How to Make CRISPY Bread

To guarantee crispy golden brown edges, I like to use a pizza stone to bake the tray of focaccia dough on. If you don’t have one, simply invert a quality rimmed baking tray and use in place of a stone.

Variations for Focaccia Bread:

  • Fresh herbs – Feel free to add in whatever herbs you like to the bread.
  • Toppings – You can also top the bread with whatever you fancy. I like shredded cheese, tomatoes, or even caramelized onions!
  • Garlic – Add fresh, finely minced garlic to the dough if you please.
  • Pizza – Make aย Focaccia Pizza!

How to Make Focaccia Ahead of Time

You can make focaccia bread ahead of time by letting the dough hang out in the fridge, covered, for a few days before shaping. The longer it ferments, the more flavor will develop. Allow to come to room temperature before shaping and allowing to rise for the second time.

How to Serve & Store Focaccia Bread

The focaccia is definitely best served the day it’s made. However, you can freeze any leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the the freezer for about a month. Allow to defrost at room temperature then refresh in a 325ยฐF oven until warmed through and crispy again, about 5 minutes. Day old bread can also be chopped up, baked at 375ยฐF for about 10 minutes, and used as croutons!

Up close of the inside texture of focaccia bread cut open

More Homemade Bread Recipes

5 from 25 votes

How to make
Focaccia Bread

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time 11 hours
Total Time: 11 hours 56 minutes
This homemade recipe for EASY No Knead Focaccia Bread is surprisingly simple but makes rich, flavorful, and soft bread with ultra crispy edges that you're going to love!

Ingredients

For the dough:

  • 2 cups lukewarm water
  • 1 teaspoon active dry yeast
  • 1 tablespoon granulated sugar
  • 5 sprigs fresh rosemary leaves, chopped and divided
  • 5 1/4 cups (670 grams) all-purpose flour, plus more for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
  • 1 cup extra-virgin olive oil, divided

For the brine:

  • 3/4 teaspoon fine sea salt
  • 1/3 cup lukewarm water

Directions

  1. In a large bowl combine the water, yeast, and sugar. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, stirring to combine. Add 1/2 cup olive oil. Gradually add in the remaining flour until a shaggy mass forms. Only add in as much flour as you need to create a shaggy slightly sticky dough.

  2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let ferment at room temperature for about 8 to 10 hours, or until doubled in size. At this point you can refrigerate the dough for several days until ready to bake. This will also develop more flavor.
  3. Coat a rimmed half sheet pan with the remaining 1/2 cup olive oil. Turn the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. If the dough springs back, cover and let it rest for 10 minutes before proceeding. Spread your fingers to make little dimples all the way through the dough. 

Make the brine:

  1. Combine the warm water and salt together until the salt is dissolved. Pour all over the dough to make little pools of water in the dimples. Cover loosely with plastic and allow to rise again until the dough is puffy, about 45 minutes.

Bake the bread:

  1. Meanwhile, place a baking stone in the oven and preheat to 450ยฐF. If you don't have a baking stone, invert a heavy duty rimmed baking sheet and place in the oven to preheat.

  2. Sprinkle the dough liberally with coarse sea salt and the remaining rosemary leaves. Bake with the sheet pan on top of stone until the focaccia is golden brown, 25 to 30 minutes.

Course: Side Dish
Cuisine: Italian
Keyword: bread, focaccia bread

This recipe was originally published in 2014 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Akram Jones — September 17, 2021 at 12:41 pm

    All these recipes I tried at home which is good and full of rich and blessed taste, my children loved and happy after taste new flavours. Always stay Secure happy and blessed.

    • #
      Emily — September 20, 2021 at 4:36 pm

      So happy this recipe was enjoyed by everyone, Akram!

  2. #
    Miranda — September 9, 2021 at 1:28 pm

    Can you substitute the sugar with monk fruit?

    • #
      Emily — September 9, 2021 at 2:21 pm

      We haven’t tried that!

  3. #
    Doreen — June 6, 2021 at 2:59 pm

    This recipe is so easy and delicious! I’ve made it in both the half sheet pan and the 9×13 pan. I find the 9×13 pan gives taller, fluffier bread which is perfect for sandwiches. For 9×13, I used 1/4 cup olive oil in the pan instead of 1/2 cup, and I also halved the brine. Same temperature for baking and same bake time, mine took 30 mins.

    • #
      Tessa — June 7, 2021 at 1:56 pm

      So happy of your great success with this focaccia bread, Doreen! Thank you for posting your adjustments! ๐Ÿ™‚

  4. #
    Fatima — April 2, 2021 at 3:08 am

    Hey tessa..
    Can you please tell that at what temperature the bread would be baked? At 450ยฐF??

    • #
      Tessa — April 2, 2021 at 9:31 am

      Hi Fatima, yes, as noted in the directions, 450ยฐF. Happy baking!

  5. #
    Margaret — March 31, 2021 at 10:51 pm

    Hi Tessa
    If i have only instant dry yeast can i subsitude and do the same step like your recipe?

    • #
      Tessa — April 1, 2021 at 9:31 am

      I haven’t tried that, but you should be able to switch it out. Let me know how it goes!

  6. #
    Lynn Harris — January 22, 2021 at 11:04 am

    If going for the longer frig ferment, do you punch down the dough after the 8-10 hour room temp rise?

  7. #
    Chloe — January 11, 2021 at 10:02 pm

    what does the brine do to the bread? ive never heard of pouring a brine over bread before cooking it so im really interested!
    Also when i make focaccia i put rock salt on the top and its fine for a day or so but if i freeze the whole loaf the salt make these little wet marks on the top of the bread so looks soggy and pale around the outsde of each piece of rock salt, is there anything i can do to stop this happening as i dont alwas have time to make it fresh when i need it so freezing is a good option fr times when im busy,

  8. #
    Amy — January 11, 2021 at 8:05 am

    I absoluletly loved this recipe! I had never made focaccia bread before and was not sure how it would turn out. But I followed the recipe exactly and we were very impressed. It tasted delicious and looked like it was supposed to. I plan to make this often.

    • #
      Tessa — January 11, 2021 at 1:51 pm

      I am so thrilled you enjoyed this recipe!

  9. #
    Laura — January 2, 2021 at 3:43 pm

    This is a great recipe. It is delicious. First time I made it I thought it was a bit complicated, but it was worth the time. I have made it a couple more times and itโ€™s great. Do not be intimidated. Give it a go.

  10. #
    Yuzaina — November 2, 2020 at 10:47 pm

    I have always fea3bread making. But to get good foccacia in my area, is not so easy (and if found any, it’s not cheap).
    Forced myself to give this recipe a go, and it turned out great! Just made my 2nd one last night, and have it for dinner. Just nice for a family of 5.

    • #
      Tessa — November 5, 2020 at 2:02 pm

      So glad this recipe was enjoyed by you and your family!

  11. #
    Ritika — October 15, 2020 at 5:26 am

    This is really healthy and tasty recipe I taste it at one of the party and I loved it. Keep sharing this type of recipe.

  12. #
    Rutvik — October 8, 2020 at 5:00 am

    I tried this recipe and it’s delicious and organic. I never tried this type of bread. his really increase my knowledge about this great bread. Looking forward to such helpful and lovely recipes.

  13. #
    Suzanne — October 4, 2020 at 10:38 am

    Is it possible to get your original recipe? My family loved the original and I’m not able to do the long fermentation process.

  14. #
    Suzanne — October 4, 2020 at 10:38 am

    Is it possible to get your original recipe? My family loved the original and I’m not able to do the long fermentation process.

  15. #
    Cindy :-) — September 22, 2020 at 5:05 am

    So incredibly good! Donโ€™t question the oil or salt brine. Just do it. ๐Ÿ™‚ I am bread challenged and just followed the recipe exactly as written. Yummmm.

  16. #
    Simeon Drakich — August 5, 2020 at 6:21 pm

    Made this several times each with varying results. The last time the focaccia was more bread in texture than crisp and light. Think the weather played havoc with it.

  17. #
    Simeon Drakich — August 5, 2020 at 4:43 am

    Best recipe! Why! The amount of olive oil used, the addition of rosemary in the dough, and easy.

  18. #
    Victoria — July 30, 2020 at 3:18 pm

    This is my favorite recipe EVER. I have made it again and again and it never fails to impress. I make this recipe at least once a month. It’s simple, delicious, and an absolute crowd-pleaser.

  19. #
    Lake — July 12, 2020 at 5:26 pm

    This recipe is INSANE! I didnt have any rosemary on hand, so i used chives and it was DELICIOUS! i put some halved cherry tomatoes and red onion on top along with some parmesan and everyone in the family LOVES it!

  20. #
    Alexandra Parrales — July 9, 2020 at 5:24 pm

    Hello,

    This may be a silly question, but can you use instant dry yeast?

  21. #
    Carole L Willett — July 8, 2020 at 10:29 am

    I really liked the original recipe. I’m bummed that it’s different now. Do you still have a printable version of the original?

  22. #
    John Matthews — June 18, 2020 at 4:12 pm

    Just made it today and it was excellent. I was pretty sure the recipe used too much salt but it really made the flavor pop.

  23. #
    Mohit Atri — May 31, 2020 at 2:46 am

    Love your bread recipe.

  24. #
    Mohit Atri — May 31, 2020 at 2:45 am

    Love your bread recipe. Boosts my knowledge. Thank you.

  25. #
    Mohit Atri — May 31, 2020 at 2:41 am

    You did such a great job having all the details about the bread, I was looking for. This really boosts my knowledge about this great bread. Looking forward to such helpful and lovely recipes. Thank you.

  26. #
    Tara — May 7, 2020 at 10:20 am

    Hi! If Iโ€™m planning to top with other items do you still brine? Thanks

  27. #
    Hannah — April 18, 2020 at 2:48 am

    I made this tonight, after having it in the fridge for 2 days. It was SENSATIONAL!!! My friend wants the recipe! Thank you. Followed the steps exactly!

  28. #
    Hannah — April 15, 2020 at 3:31 pm

    Iโ€™ve got a question – do we put in the fridge straight after mixing or do we let sit at room temp, THEN refrigerate? Thanks!

  29. #
    Lia — March 27, 2020 at 2:29 am

    Iโ€™ve been making this forever and sometimes itโ€™s a hit and miss but This is a great recipe. Well done. A video showing the sticky ness of the dough would be helpful as that is the key to the success of the dough rising.

  30. #
    Melanie — March 22, 2020 at 5:22 pm

    Loved it! I didn’t have any fresh rosemary, so I sprinkled in dried, and it was fantastic anyway!

  31. #
    cindy — March 11, 2020 at 11:46 am

    this is the best recipe by far!!! It is now on a constant rotation in my house! love it. I add a bit of garlic to mine, Thank you!

  32. #
    Carol — February 9, 2020 at 9:29 am

    Very tasty

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