If you’re searching for easy weeknight dinners or a recipe that brings healthy comfort food vibes to your table, homemade focaccia should definitely be on your list. This classic Italian flatbread is soft, pillowy, and bursting with flavor thanks to a generous drizzle of extra virgin olive oil and fragrant herbs. Whether you want to serve it alongside a cozy soup or turn it into a satisfying sandwich base, this focaccia is versatile enough to fit into your meal planning chicken dinners, protein eating plan, or even a keto meal plan with a few tweaks.
Baking focaccia from scratch might sound intimidating if you’re new to bread-making, but I promise it’s easier than it looks—and way more rewarding. Plus, it makes a fantastic budget-friendly recipe that stretches well for meals for two delivered or bigger gatherings.
Why You’ll Love This Recipe
This focaccia is everything you want in a bread: a golden, crisp crust with a tender, airy crumb inside. The olive oil infusion gives it that irresistible richness without heaviness, making it perfect for pairing with any meal.
Unlike other breads, focaccia is forgiving and flexible—you can customize the toppings to suit your taste, whether that’s fresh rosemary, caramelized onions, or juicy cherry tomatoes. It’s naturally vegetarian and can easily fit into healthy meal plans for two or larger families.
Plus, it’s one of the best meals to prep ahead, whether you’re prepping for quick family meals or packing premade lunch meals. The aroma alone will fill your kitchen with pure comfort and anticipation.
What Makes This Recipe Special?
The magic lies in simple, quality ingredients combined with a bit of patience during the rising times. This recipe uses bread flour for better gluten development, creating those delightful air pockets inside.
I love the autolyse step—letting the dough rest after mixing flour and water—because it helps hydrate the flour fully, making the dough easier to handle and giving your focaccia a light, fluffy texture.
Dimpling the dough with your fingertips right before baking isn’t just for looks; it creates pockets for olive oil to pool, infusing every bite with rich flavor and keeping the crust delightfully moist. And the generous sprinkle of coarse sea salt and fresh rosemary on top adds that perfect savory punch.
Whether you stick with the classic or add your own toppings, this focaccia recipe hits all the right notes.
Ingredients
- 3 cups (375 g) bread flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
- Coarse sea salt, for sprinkling
- 2 tablespoons fresh rosemary or thyme, chopped
- Optional toppings: sliced olives, cherry tomatoes, caramelized onions, garlic
How to Make It Step-by-Step
- In a large mixing bowl, whisk together the bread flour, instant yeast, sugar, and salt until well combined.
- Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Stir with a wooden spoon or dough hook attachment until a sticky dough forms.
- Cover the bowl loosely with a damp cloth or plastic wrap and let the dough rest for 20 minutes (this autolyse step helps develop gluten).
- After resting, drizzle the remaining olive oil over the dough and fold it over itself 4 to 5 times right in the bowl. This strengthens the dough’s structure.
- Cover again and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
- Generously oil a 9×13-inch baking pan. Transfer the dough into the pan and gently stretch and press it to fill every corner.
- Cover the pan and allow the dough to rise for another 20–30 minutes until it puffs noticeably.
- Preheat your oven to 425°F (220°C).
- Using your fingertips, press deep dimples all over the surface of the dough. Don’t be shy—it’s these dimples that create focaccia’s signature texture.
- Drizzle olive oil evenly over the top. Sprinkle with fresh rosemary and a generous pinch of coarse sea salt. Add any optional toppings like olives or tomatoes now.
- Bake for 20 to 25 minutes until the focaccia is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely or serve warm.
Tips for Best Results
- Use warm water (not hot) to activate the yeast without killing it.
- Avoid over-kneading the dough. The folding technique during rising helps build gluten gently.
- For an extra fragrant focaccia, add minced garlic or caramelized onions to the toppings.
- Let the dough rise fully; rushing this step leads to denser bread.
- Brush the focaccia with more olive oil right after baking for an irresistibly shiny crust.
- Don’t forget the dimples—they’re essential for trapping olive oil and toppings.
Ingredient Substitutions & Variations
- Substitute bread flour with all-purpose flour if needed, though bread flour gives better texture.
- For a whole wheat version, replace up to half the flour with whole wheat and add a tablespoon of vital wheat gluten to maintain lightness.
- Switch fresh rosemary for thyme or basil for a different herbal aroma.
- Add flavored olive oils or sprinkle nutritional yeast for a cheesy vegan twist.
- Experiment with toppings: sundried tomatoes, roasted garlic cloves, or toasted pine nuts all add great flavor.
Serving Suggestions
Focaccia pairs beautifully with a wide range of dishes and occasions. Serve it warm alongside hearty soups or fresh salads for a healthy comfort food meal.
Use it as the base for high protein ready made meals or sandwiches filled with grilled chicken, fresh mozzarella, and tomatoes.
It’s also fantastic dipped in olive oil and balsamic vinegar as an appetizer or snack.
For meals for two delivered, focaccia makes a lovely accompaniment to roasted vegetables or pasta dishes.
Leftover focaccia is perfect for turning into croutons or bread pudding, reducing waste and adding versatility.
Pairing Ideas (Drinks, Sides, etc.)
- A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the herbal notes beautifully.
- Serve with a Mediterranean-style antipasti board featuring olives, cheeses, and cured meats.
- Pair with a light soup such as minestrone or tomato basil for a comforting meal.
- Fresh green salads dressed with lemon vinaigrette make a refreshing contrast.
- Add grilled chicken or fish for a balanced high macro meal.
How to Store and Reheat Leftovers
Store leftover focaccia at room temperature wrapped in a clean kitchen towel or airtight container for up to 2 days.
For longer storage, refrigerate in an airtight container for up to a week, though the bread may dry out slightly.
Focaccia freezes beautifully—wrap tightly in plastic and foil and freeze for up to 3 months.
To reheat, warm the bread in a 350°F oven for 5–10 minutes to restore its crispness and aroma.
Avoid microwaving as it can make the bread soggy and chewy.
Make-Ahead and Freezer Tips
You can prepare the dough and let it rise in the refrigerator overnight for more complex flavor.
Baking focaccia ahead saves time on busy days—simply reheat gently before serving.
Frozen focaccia can be thawed overnight in the fridge and refreshed in the oven.
This makes focaccia an excellent choice for best meal prep plans or low calorie premade meal delivery.
Common Mistakes to Avoid
- Using water that’s too hot, which can kill yeast and prevent rising.
- Skipping the autolyse rest, which helps with dough texture.
- Overcrowding the pan when baking, leading to uneven cooking.
- Forgetting to dimple the dough—it affects texture and flavor absorption.
- Rushing the rising process, which results in dense focaccia.
Frequently Asked Questions (FAQ)
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well and can be mixed directly with the flour.
Can I make focaccia without a baking pan?
You can bake on a parchment-lined baking sheet, but the focaccia will spread thinner.
How do I get a crispier crust?
Use generous olive oil, and bake until golden brown. You can also brush the crust with oil right after baking.
Can I make gluten-free focaccia?
Gluten-free versions require special flours and binders and will have different texture.
How long does focaccia keep fresh?
Best within 2 days at room temperature, up to a week refrigerated, or 3 months frozen.
Is focaccia healthy?
Focaccia can fit into healthy eating for two or protein meal plans when enjoyed in moderation and paired with nutritious meals.
Cooking Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook mixer
- 9×13-inch baking pan or baking sheet
- Parchment paper (optional)
- Kitchen towel or plastic wrap
- Wire rack for cooling
These tools make this best vegan meal prep or best dinner prep meal simple and approachable, even if you’re new to bread-making.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Homemade Focaccia Bread
Ingredients
- 3 cups bread flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 1 cup warm water (105–110°F)
- 0.25 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped
- to taste coarse sea salt
Instructions
- In a large bowl, whisk together bread flour, instant yeast, sugar, and salt.
- Add warm water and 2 tablespoons olive oil. Stir until sticky dough forms.
- Cover loosely and let dough rest for 20 minutes (autolyse).
- Drizzle remaining olive oil over dough and fold it over itself 4-5 times in the bowl.
- Cover and let dough rise in a warm place until doubled, about 1 hour.
- Oil a 9×13-inch baking pan generously. Transfer dough and gently stretch to fill the pan.
- Cover and let rise again until puffed, about 20–30 minutes.
- Preheat oven to 425°F.
- Press fingertips into dough to create dimples all over.
- Drizzle olive oil, sprinkle rosemary and coarse sea salt on top.
- Bake for 20-25 minutes until golden and crisp.
- Cool slightly in pan, then transfer to a rack. Serve warm or at room temperature.
