how to make

Focaccia Bread

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Focaccia bread, a beloved Italian staple, has its roots in ancient Mediterranean cuisine, tracing back to the Etruscans and Ancient Greeks. This flatbread, characterized by its dimpled surface and olive oil-rich crust, hails from the coastal regions of Italy, particularly Liguria, where it has been a culinary tradition for centuries. Originally, focaccia was a simple peasant bread, made with basic ingredients like flour, water, yeast, and olive oil, but over time, it has evolved into a versatile delicacy enjoyed across the globe.

Focaccia is cherished worldwide for its light, airy texture and delightful flavor, often infused with herbs like rosemary and garlic or topped with ingredients like olives, tomatoes, or onions. In addition to its traditional origins in Liguria, focaccia has become immensely popular throughout Italy and beyond, with each region adding its own unique twist to the recipe. It is commonly enjoyed as a snack, appetizer, or accompaniment to meals, and its versatility makes it a favorite choice for sandwiches and paninis.

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  • 1.5 cups warm water (43 to 46°C)
  • 1 teaspoon honey
  • 1 packet instant yeast (7 grams)
  • 3.75 cups all-purpose flour (about 470 grams)
  • 1.5 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 1.5 teaspoons finely chopped rosemary
  • 2 large garlic cloves, minced
  • 1/4 cup extra virgin olive oil (for greasing the pan)
  • 1 teaspoon kosher salt (for topping)
  • Additional olive oil for dipping (optional)
  • Balsamic vinegar
  • Fresh black pepper


  1. Preheat your oven to 230°C (450°F).
  2. Mix warm water and honey in a bowl, then add instant yeast. Let it sit until foamy.
  3. In another bowl, combine flour and salt.
  4. Pour the yeast mixture into the flour and mix until a sticky dough forms.
  5. Add olive oil to the dough and mix until absorbed.
  6. Cover the dough and let it rest for 30 minutes until visibly puffed.
  7. While the dough rests, prepare the topping by mixing water, olive oil, rosemary, and garlic.
  8. Stretch and fold the dough gently, then transfer it to an oiled baking pan.
  9. Let the dough proof for another 45-60 minutes until puffy.
  10. Use wet hands to create dimples in the dough, then evenly drizzle the topping over it.
  11. Sprinkle kosher salt on top of the dough.
  12. Bake in the preheated oven for 22-25 minutes until golden brown.
  13. Remove from the oven and let it cool on a wire rack for at least 5 minutes.
  14. Serve warm, optionally with additional olive oil for dipping.
Image of dish Focaccia Bread