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Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This focaccia bread recipe is soft, fluffy and great as an appetizer for Italian dishes.
Table of Contents
Focaccia Bread
What is Focaccia?
Focaccia is a soft and fluffy flat bread made with olive oil and various toppings.
It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world.
You can eat Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during meal time, or as a snack or appetizer throughout the day.
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Garlic Bread
Milk Bread
Pull Apart Garlic Bread
Focaccia Recipe
This authentic Italian Focaccia recipe is one of the easiest bread recipes ever.
It’s 100% homemade, easy, no fuss and takes less than 2 hours.
The recipe calls for five (5) basic ingredients:
Olive oil
All-purpose flour
Instant yeast
Warm water
Salt
Focaccia Toppings:
You can add a variety of toppings. Here are some of the popular ingredients to top off the bread:
Garlic
Herbs such as rosemary, oregano, sage or Italian basil.
Olives can be added to the dough.
Sliced onion can be used as a Focaccia topping.
Vegetables such as cherry tomatoes, artichoke and mushrooms can also be added as the toppings.
How to Make Focaccia?
To make focaccia pizza, first you mix all the ingredients above to form a sticky dough. You can do it without mixer and by hand.
Transfer the dough into a baking pan and let it rise at room temperature for 60 minutes.
Gently poke the dough all over with your index finger and add the toppings.
For the toppings, I used sea salt flakes, garlic, fresh rosemary and oregano, yielding the best homemade Focaccia bread.
Frequently Asked Questions
Is It Vegan?
This is a healthy vegan recipe as it calls for olive oil instead of butter.
Also, no diary products are present in the recipe.
What Are the Most Popular Toppings for Focaccia?
Rosemary and garlic are two of the most popular toppings.
You can use either rosemary, garlic or combine the both.
This bread is best served with olive oil and balsamic vinegar. It’s a fabulous side dish or appetizer for dinner.
For an authentic Italian meal and easy weeknight dinner, I recommend the following recipes.
Italian Shrimp Pasta
Spaghetti alle Vongole
Italian Braised Chicken
Creamy Garlic Parmesan Gnocchi
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Focaccia
Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This Focaccia bread recipe is soft, fluffy and great as an appetizer.
4.55 from 479 votes
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By Bee Yinn Low
Yield 6People
Prep 10 minutesmins
Additional Time 1 hourhr
Cook 30 minutesmins
Total 1 hourhr40 minutesmins
Ingredients
2tablespoonsolive oil(to drizzle onto the pan)
Dough:
1 1/2cupswarm water
3tablespoonsolive oil
1 1/4teaspoonssalt
3 1/2cupsall-purpose flour
1tablespooninstant yeast or active dry yeast
Toppings:
1teaspoonsea salt flakes or kosher salt
2clovesgarlic(minced)
1tablespoonschopped rosemary
1tablespoonchopped oregano
Instructions
Drizzle about 2 tablespoons olive oil into a 9" x 13" (22cm x 33cm) pan.
Combine all of the Dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.
While the dough is rising, preheat the oven to 375°F (190°C).
Gently poke the dough all over with your index finger.
Drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, rosemary and oregano.
Bake the bread until it's golden brown, 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature.
Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it's made with whole wheat flour then it's got an extra edge. “It provides a greater amount of vitamins, minerals and fiber.
Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.
How Is Focaccia Different From Other Bread? Focaccia is ½" to 1" thick with a light crust on the top and bottom. It's often described as "flatbread" or "Italian flat bread," but unlike the flat bread we're used to, it isn't flat at all, but thick and fluffy.
Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!
After 12 hours the salt will start to dissolve and absorb into the dough, and the bread will start to dry out and become oily. You can still eat it, it's not harmful, but it won't look as good as it did on that first day.
White Bread. White bread doesn't rank too high when it comes to nutrition. ...
Specialty Breads: Ciabatta, Pita, Focaccia and Brioche. Most specialty-style breads, like ciabatta, pita bread, focaccia and brioche are made with refined white flour.
Focaccia bread contains 20.4 grams of carbohydrates per slice, 1 gram of fiber, and 1 gram of sugar and is considered a refined carbohydrate. It is not high in sugar (only 1 gram per slice), but may raise blood sugars more rapidly due to lack of fiber.
Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface. Bake: Bake until golden brown.
Schiacciata is a kind of bread traditionally made in the regions of Tuscany and Umbria, in central Italy. It tastes a lot like focaccia, but unlike the focaccia made in Genoa, Schiacciata does not require a very lengthy process and it can easily be made at home as the dough is really forgiving.
Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savory. In Italy, Liguria is the best known region for focaccia, which is called “classica” in Genoa, a focaccia 1/2 to 1 inch thick, with a light crust and an surface full of indentations that hold oil.
Overnight: Proofing for 9-14 hours overnight in the fridge is better because of the slower fermentation. This process yields a better focaccia texture and taste. I like to make the dough the night before and place it the fridge to rise for anywhere between 9-14 hours.
The thickness of a focaccia can vary, too, but an authentic focaccia genovese should be rather thin, even if it needn't be quite as thin as my version presented here. So many non-Italian renditions of “focaccia” are more like bread in their thickness.
Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.
You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.
Because it creates the kind of focaccia that I like, light and fluffy instead of fine crumbed and cakey. Focaccia is all about olive oil, on the dough, in the dough, in the topping, and finally a little drizzle when it comes out off the oven nice and hot. It may SEEM like a lot but it's a big bread we're making here!
Don't over-knead your dough– In the first step, make sure the dough has come together enough that it's sticky but not smooth, this will help to make the much desired air bubbles.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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