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Published February 28, 2023. This post may contain affiliate links. Please read my disclosure policy.
This incredibly easy-to-make authentic Italian Focaccia Bread is light, fluffy, and finished with olive oil and rosemary. You will love how simple this is to prepare and just how delicious it is.
Focaccia is a large flat, round, or square Italian bread that is generously brushed with olive oil, salt, and sometimes herbs. The bread we know today dates back a few thousand years, and while the basic recipe is thought to have originated from Greece, it is the Italians who popularized it.
Focaccia is made all around Italy and absolutely loved by all while being mainly associated with the Ligurian region of Italy. It is sometimes called focaccia Genoese, based on the capital of Liguria, which is Genoa.
Focaccia in Genoa is more accurately pronounced as Fugassa. It was originally cooked in a fire-burning hearth oven and can be cooked in a regular oven nowadays. The name comes from the word focus which means hearth or fireplace.
Today, Focaccia literally translates into flatbread. Contrary to popular belief, It’s not some 3” thick bread that is loaded up with a ton of toppings. It’s about 1” thick or less on some occasions. It’s a lightly leavened flatbread that comes together in about 3 hours, and I can promise you you’re going to love it.
- Flour – I used bread flour in this recipe. If you only have all-purpose flour, you will need to reduce the amount of water by 5%.
- Salt – I always use sea salt in my cooking and baking.
- Yeast – Active or instant yeast works perfectly.
- Glucose – You will need either barley malt syrup or honey.
- Oil – Use an excellent cold expeller pressed extra virgin olive oil in this focaccia recipe.
- Herbs – I used rosemary, but feel free to use basil or oregano.
- Water – Any filtered water will work.
How to Make Focaccia Bread from Scratch
Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved. A raft will form on the top if you’re using active yeast.
Next, add the remaining ingredients and mix on low speed until incorporated.
Turn it up to medium-low speed and mix for 8-10 minutes.
Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled.
Add 2 to 3 tablespoons of olive oil to a ½ baking sheet tray.
Spread and stretch the dough out to fill the tray.
Cover with a towel and sit for 30 minutes or until it has doubled.
Using your fingers, press down onto the dough to make imprints or dimples all over the dough.
Whisk the olive oil and warm water until combined and evenly pour it over the dough.
Sprinkle the top with sea salt.
Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown.
Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.
Make-Ahead and Storage
Make-Ahead: You can make this Focaccia bread up to 1 day ahead of time.
How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
Chef notes + tips
- The warm olive oil and water mixture that is poured over the top of the bread before baking is known as Salamoia.
- A trick to help proof the dough is to add the bowl while resting in a slightly cracked oven with only the oven light on. It creates the perfect moist temperature environment for proofing.
- Adding a pan of water to the oven will help create moisture and provide a nice golden-brown crust on your bread.
More Bread Recipes
Italian Focaccia Bread Recipe
For the Bread:
- 280 grams 1 1/4 cups of luke-warm water
- 4 grams 3/4 teaspoon yeast
- 510 grams 3 cups bread flour
- 6 grams 3/4 teaspoon sea salt
- 6 grams 1 teaspoon barley malt syrup or honey
- 25 grams 2 tablespoons good extra virgin olive oil + more for the pan
For the Salamoia:
- 10 grams 1 tablespoon olive oil
- 20 grams 2 tablespoons lukewarm water
- 10 grams 1 teaspoon sea salt
- Preheat the oven to convection bake at 425° or 450° non-convection.
- Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
- Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
- Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
- Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
- Cover with a towel and let sit for 30 minutes or until it has doubled in size.
- Using your fingers press down onto the dough to make imprints or dimples all over the dough.
- Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
- Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
- Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.