This Easy Herbed Focaccia Bread such a simple bread recipe to make, but the flavor is outstanding! This bread is light and airy, with a yummy olive oil saltiness and those fresh herbs bring the whole loaf to life. Use it as a side or to build delicious sandwiches!
Easy Focaccia Bread Recipe
We make bread a lot in this house because bread is pretty much heaven on earth if you ask me! Bread making takes some practice, and making sandwich bread in particular is a process to learn. If you want to learn to make bread and are looking for an easy recipe, this herbed focaccia bread is the best way to start learning about yeast bread!
Now, I should issue a warning right here from the get-go. This is not a bread you can whip up and have ready in a couple hours. The dough needs to rest in the refrigerator for at least 8 hours. I like to make it and let it sit overnight. It is super simple, but it does take time and some planning. Oh baby, is it worth the wait!!
Whether you are a seasoned baker or just getting your feet wet in the baking world, this homemade focaccia recipe is for you. It is fool proof and even if this is your first time making a yeast bread, it’s going to come out gorgeous and perfect!
What is Focaccia Bread?
Focaccia bread is a flat oven-baked yeast bread that originated in Italy and is pronounced “fuh-KA-cha.” It is traditionally topped with fresh herbs, such as rosemary, and coarse salt, but it is a very versatile bread that can be altered to your liking. I’ve even seen it with raisins in it and topped with sugar or honey to make a sweet dessert bread. Yum!
What’s Needed for Herbed Focaccia Bread?
The ingredients list for this easy focaccia recipe is short and sweet. Here’s what you’ll need to make this bread:
- Bread flour
- Kosher salt
- Warm water
- Instant yeast
- Granulated sugar
- Olive oil
- Fresh rosemary
- Fresh parsley
- Fresh thyme
- Maldon sea salt
Can I Use Dried Herbs Instead of Fresh?
Yes, if you don’t have fresh herbs you can use dry herbs or just sprinkle with Italian Seasoning.
How to Make Focaccia Bread
Although this focaccia bread recipe requires some patience, it’s such a simple yeast bread to make. Here are the basic steps to making homemade focaccia:
- Mix together the water, yeast, and sugar. Set aside until frothy.
- Combine the yeast mixture with the flour and salt.
- Cover the mixing bowl with plastic wrap and chill in the fridge for 8 hours.
- Oil an 8-inch cake pan and place the dough in the middle.
- Cover with plastic wrap and let rise a second time.
- Drizzle the focaccia dough with more oil, then use your finger to make indentations on the top.
- Sprinkle with herbs and sea salt, then bake until golden.
Why Dimple the Focaccia Dough?
A signature of focaccia bread is the dimpling on the top, but is there a purpose or is it purely cosmetic? There are differing opinions out there, but the reason that makes the most sense to me is that it increases the surface area and creates little pockets for the olive oil to collect in. This enhances the flavor and crust of the bread.
How to Store Focaccia Bread
We rarely have any leftovers when we make this easy herbed focaccia bread. Our kids devour it! Occasionally, I’ll make two loaves just so we can have leftovers. Then, I just store it on the counter in a zip-top bag. Because of the high olive oil content in the dough, it will last for a good 4-5 days at room temperature and still be delicious.
How to Freeze Focaccia Bread
If you want to freeze your homemade focaccia, wrap it in plastic wrap and then store it in a zip-top bag or use a FoodSaver. It will last in the freezer for up to 3 months. Thaw it on the counter to room temperature before serving. It can also be warmed up on the oven. I love it warm!
What to Pair with Homemade Focaccia
This focaccia bread is absolutely phenomenal on its own. Because it is thick, it works perfectly for slicing in half and using as sandwich bread. But my favorite way to eat this bread is to dip it in a good soup. Focaccia bread is a great dipping bread!
Here are a few or our favorite dip-worthy soups:
- Brown Butter Cauliflower Soup
- Zupas Copycat Tomato Basil Orzo Soup
- Creamy Tortellini Butternut Squash Soup
- Irish Beef Stew
- The Ultimate Cheeseburger Soup
- Homemade Cream of Tomato Soup
Tips for Making the Best Focaccia Bread
Use a strong flour. Focaccia bread should be made with a strong flour, like bread flour, because it is high in gluten. All-purpose flour also works fine in this recipe if you don’t have bread flour.
Use a glass mixing bowl. I recommend using a glass bowl to mix the dough in. I’ve heard metal can change the taste, which I haven’t personally tested, but I really just like the way the dough comes together in a glass bowl.
Use a wooden spoon. The dough should be incorporated together using a wooden spoon. Wooden spoons incorporate better than spatulas, in my experience.
More SIDE DISHES You’re Sure to Love:
- Brazilian Coconut Rice
- Macaroni Salad
- Wild Rice and Chickpeas
- Sweet Cornbread
- Instant Pot Refried Beans
- Cilantro Lime Cauliflower Rice
- Best Mashed Potatoes
- Easy 7-Up Biscuits
- Grilled Corn
- Best Baked Beans
- Southern Macaroni and Cheese
- Best Potato Rolls
- All our SIDE DISH recipes!
More EASY BREAD RECIPES You’ll Love:
- Homemade Baguette
- Garlic Parmesan Focaccia
- Buttermilk Biscuits
- Skillet Cornbread
- Bread Blossom
- Easy Hoagie Rolls
- Feta Muffins
- Awesome Cheesy Herb Rolls
- Homemade Naan
- Best Potato Rolls
- Easy No-Knead Artisan Bread
- One Hour Rolls
- 7-Up Biscuits
- Whole Wheat Potato Rolls
- Sweet Potato Rolls
- Cheesy Ranch Rolls
- All our BREAD RECIPES here!
The Easiest Herbed Focaccia Bread
Description
Ingredients
- 2 Cups Flour , Bread, (or all-purpose)
- 1 Teaspoon Kosher Salt
- 1 Cup Water, Warm
- 1 1/8 Teaspoon Instant Yeast
- 1/2 Teaspoon Granulated Sugar
- Olive Oil
- 1 Teaspoon Rosemary, Fresh , chopped (or 1/2 teaspoon dried)*
- 1 Teaspoon Parsley, Fresh, chopped (or 1/2 teaspoon dried)*
- 1/2 Teaspoon Thyme leaves, Fresh , chopped (or 1/4 teaspoon dried)*
- Maldon Flaked Sea Salt
Instructions
- In a glass bowl, add the flour and salt. Mix to combine.
- In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
- Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
- Remove the bowl from the fridge.
- In an 8-inch round cake pan, drizzle oil and place the dough in the center, tucking ends under.
- Cover with plastic wrap and allow to rise 2 hours.
- Heat the oven to 450ºF.
- Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
- Sprinkle with herbs and salt.
- Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.
Notes
- *If you don’t have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
- Activated yeast should bubble and foam up within a few minutes if your yeast is good.
Nutrition
Recommended Products
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
Michelle R
This recipe is amazing! I’ve made it dozens of times and it never disappoints! It’s easy with little preparation- I use fresh herbs from my garden and flaky sea salt for the win. Thank you for sharing!
Sweet Basil
Yay, Michelle!! Love to hear this! Thank you so much!
Mandy
Absolutely amazing! 10/10. I used an infused olive oil (Tuscan Herb) and it made this so good I wanted to cry. I legit made a loaf on Saturday, and made another on Sunday to bring into work! I’m so excited to try it with other flavored olive oils! Next up: pesto!
Sweet Basil
Oooooh yummmmm! That sounds amazing! Can I come?!
Kim
I have made this recipe dozens of times and it’s always a hit. I make it in a cast iron skillet. When it is completely cooled, it comes right out without sticking, no parchment paper needed. If I try and remove it while it is still hot, it does stick.
Sweet Basil
Thank you so much Kim and thanks for the tip on removing it from the pan!
Lisa Dee
This is my favorite focaccia recipe! The longer it sits in the fridge the better it tastes.
Sweet Basil
Thank you so much Lisa!
Emily
Love this recipe! Very simple and easy to follow 🙂
Wondering if I wanted to use this dough to make pizza, what would you recommend I do? Let the dough bake for half the time, add the sauce and toppings? Or add the sauce and toppings from the start of baking?
Sweet Basil
Hi Emily! I’ve actually been wondering about this myself so I don’t have an answer but I want to try! I’ll post about it if it works out!
Michelle
This was some tasty focaccia! I didn’t have instant yeast so I used Active Dry but processed it the same and it worked out ok. A little fluffier then normal but everyone must have enjoyed it because it disappeared quick!!!! I used fresh herbs; rosemary, thyme, parsley, garlic, with some roasted tomatoes on top, then grated some Asiago chz on it when it was 15 min into the bake. Delicious!!
Sweet Basil
Yummmmmm! I wish I was at your house for dinner! Thank you so much for the feedback Michelle!
Anna Mak
Sooo good! This was my first attempt at focaccia and it turned out amazing. Your recipe is so easy and so delicious. I added a bit of italian seasoning with the flour, and I used 1 1/4 tsp active dry yeast instead of the 1 1/8 instant. Oh, and I had no thyme, either fresh or dry, so left that out. Just small changes that I don’t think altered the recipe much. It was so good that I made 4 in less than two weeks and gave 2 away as gifts. Everybody loved them! Definitely a keeper.
Sweet Basil
Love to hear this Anna!! It is totally a recipe you can make your own with the herbs and seasonings you want to add. Thank you so much for taking time to leave us a comment!
Michele D
Just made this for Christmas. Easy and delicious!! House smells amazing!! Since there are still 4 days until I’ll be serving, do you recommend storing it in the fridge?
Sweet Basil
Hi Michele! I just store it on the counter in a zip-top bag. Because of the high olive oil content in the dough, it will last for a good 4-5 days at room temperature and still be delicious.
Chris
Has anyone tried baking this in a cast iron skillet?
Sweet Basil
Great questions! I haven’t tried it. I’m afraid that if the skillet was hot, it would overcook the bottom. But if you through the dough into a cold skillet, then I don’t see why it wouldn’t work.
Alex
Just wanted to sy that I have never been good with yeast dough, despite decdes in the kitchen and other successes. But, your recipe made it easy for me. I finally managed to make a pillowy foccacia that was so good my hubby wanted me to make it twice in three days. I even had to double the recipe. So, thank you thank you, thank you!
Sweet Basil
Yay, Alex!! Love to hear this! Thank you so much for taking time to leave a comment!
Joy
Super easy and so very delicious!!!!!
Sweet Basil
Thanks Joy!
Sarah
Sadly this didn’t come together for me and I’m so bummed! Smells amazing and easy enough to make, but something must have happened with the rise? It didn’t fill the round pan after the second proof and when it baked, it never got brown. Consistency is off. I’m wondering if I left too long in the fridge? It was over 18 hrs. I will need to try again. Any tips appreciated!
Deborah
Just made the herb fococcia bread & it was AMAZING.!.
Sweet Basil
Yay! Thank you Deborah!
Annie kaminski
Why put it in the fridge right away? It doesn’t rise in cold temps and kills the yeast. Focaccia tasted fine but i could tell that it barely rose… doesn’t make sense.
Sweet Basil
Hi Annie!! Great question! It’s all about slowing the rise and allowing for a better fermentation. Same secret for pizza dough actually. It creates a light, airy, pillowy dough. The enzymes in both the flour and the yeast during refrigeration break down the starches in the flour into simple sugars, which adds both to flavor and to browning and that chewiness in crust. I hope this helps!
Y C Chua
Just baked a garlic italian herb focaccia today. Follow the ingredients and step by step instructions but final baking at 200 deg C for 25mins in a 8inch square pan on a low wire rack. The top crusted very well but the bottom feels unbaked, without a crust. Is it because I baked it at a lower temp? Also, is 25mins enough to thoroughly baked through the dough. I was worried that the top would burnt at a higher temp. and baking too long.
Sweet Basil
Yes it could be the lower temperature or where you oven rack was placed. The bottom won’t be as crusty as the top though.
Susan
Hello
This is amazing! Can I double the recipe and put it in a larger pan?
Sweet Basil
Hi Susan! That is a great questions! I’ve never tried it, but in theory you should be able to double it and just bake it in a 9×13 baking dish. The baking time would probably need to be extended a little. I’d start checking it at 22 minutes but expect it to need a few extra minutes. Enjoy!
Alicia
I tried this for the first time, added in some garlic powder to the dough base, and did the second prove in the oven after preheating for about 2 minutes. It came out so well! Definitely saving this recipe!
Sweet Basil
Yay! Love to hear this! Thank you so much Alicia!
Bonnie Crispino
Followed recipe exactly and bread looked picture perfect. I used a square 8” glass pan and the bread stuck, even though I generously oiled the bottom and sides before putting in the dough. I definitely think, after reading many similar comments, that using parchment paper to bake the bread should be highly recommended. Will definitely make this again. Would like to try adding olives, caramelized onion, roasted minced garlic or sun dried tomatoes in the dimples.
Sweet Basil
Hi Bonnie! I’m drooling just thinking about all your suggested add-ins! Yum! Thank you so much for your feedback! You can definitely use parchment to help with the sticking.
Diana
Was so excited to find this recipe. Followed the instructions to a T. Let it rise in the fridge overnight. Baked it at the correct temperature and it stuck so badly to the non stick baking pan I baked it in. I put plenty of olive oil on the bottom and the top… I’ve made bread before and it was always recommended to put it in parchment paper. I wished I had tried it before I made it for company. I will try it again in parchment paper and hopefully will have a better result.
Sweet Basil
Hi Diana! I’m so sorry that happened. You can definitely use parchment paper next time. With the olive oil, sticking shouldn’t be an issue.
Katy
I never comment on recipes, but this one shocked me. It was like a cloud. I actually doubled the recipe to fill a huge pan I have. I let it cold ferment in a container in the fridge for 24 hours + before I took it out to use, probably closer to 30hrs. I let it sit at room temp 2 hours, liberally coated my pan with olive oil, and then spread it out in the pan and let it sit there for another hour. I turned it into a sort of sheet pan pizza. It rose like a champ and tripled in height despite the heaping toppings. Biting into it was like eating a cloud, it was wonderful. Thanks for the great recipe! I think letting it age a little longer in the fridge gave it that slightly fermented taste that is so delicious in bread. Will for sure make again.
Sweet Basil
Thank you so much Katy! You’re feedback is invaluable and I appreciate you taking time to share your experience and tips!
Bryan Coates
Why is it necessary to use a glass bowl, please??
Sweet Basil
Hi Bryan! I’ve heard that metal bowls can change the taste of the dough. I’ve never personally tested that but I just love the way the dough comes together in a glass bowl. It’s not mandatory, but it’s just my preference.
Janetta
Hello. I would like to make this recipe but am a little confused about the yeast. The ingredients list says to use instant yeast but the note says to use active yeast. I call Fleishmans company and they said you would not put instant yeast in water, you would only do that with active yeast. Can you please tell me which kind of yeast to use for this recipe. The picture looks devine and would love to try to make this. Thank you for your help.
Sweet Basil
Hi Janetta! You will want to use instant yeast. The note says “activated” yeast, meaning yeast that has started foaming and bubbling in the water. It is not necessary to activate instant yeast, but I always do it anyway. I hope this makes sense! Sorry for the confusion!
G. Gonzales
My dough didn’t seem to rise in the fridge. Is it supposed t, and if so how much?
Sweet Basil
Hello! No, it doesn’t rise in the fridge. It rises on the counter top after you remove it from the fridge.
Jen B.
I can’t wait to try this! Looks like a great recipe. I’m wondering how you would change the baking time if I wanted to make this in sheet pan form?
Sweet Basil
Hmmmm…that’s a good question! It would have to be a quarter size sheet pan. The baking time would be less. I would start checking it around 18 minutes. You would actually be better baking it in a 9×9 baking dish so it can get a good rise. I hope this makes sense! Thank you for the support!
Jen B.
Thank you! This will be the perfect complement to my Boxing Day french onion soup!
Sweet Basil
Yup! Yes it will!!
Linda
This bread was not easy to make, it was very time consuming and it was extremely loose and runny. I had to add at least another cup of flour to get it to a bread like consistency. It also never browned like the picture. The taste was OK, but the texture was off because of the extra flour I had to add.
Sweet Basil
Hi Linda! Sorry for the frustration! It definitely sounds like something went wrong along the way. It should come together really easily and the only time consuming thing is letting it rest and rise. Is it possible that your rack in the oven was too low to get the browning you wanted?
Katy
Foccacia bread is interesting – the dough is supposed to be very gloopy, nothing at all like regular bread. This is entirely normal. Youre also not supposed to knead it, similar to making pizza dough. Mix it together, put it in a container (with a lid or saran wrap), set it in the fridge, take it out the next day, let it come to room temp, put it in an oiled pan of your choice and bake. If you make it as intended it will work and be cloud like and fluffy. I understand its totally against what youd expect – a bread dough to be gloopy and sticky – but try it and it might surprise you 🙂
Shannon
Made this today. Came out delicious! Mine did stick to the bottom. Next time I will add parchment paper. Very easy recipe to follow. The family loved it. Definitely would be good with soup. Already have another batch in the fridge
Sweet Basil
Yay!! Love to hear this Shannon! Thank you for taking time to leave a comment!
Grace Cameron
Hi, great sounding recipe! Do you think it would be okay to leave the first prove for say 18 hours? Trying to fit it in around work! Thank you 😊
Sweet Basil
Hi Grace! For that first rise in the fridge, 18 hours should be fine. Enjoy!
Patty
I’m an idiot, can you delete my comment, I added too much water, so sorry, I’ll try again.
Sweet Basil
absolutely, no problem at all. We have done that before as well. 🙂
Shayla
Very easy to follow for a first timer. It’s essentially fool proof. Turned out delicious and beautiful! Mine did stick to the bottom of the pan a bit even thought I used too much oil. I guess I’ll add more next time. There will definitely be a next time!
Sweet Basil
Thank you so much Shayla! You could also line the bottom of the pan with some parchment paper to keep it from sticking. I’m so glad you enjoyed it!
Patty
Hello, I was wondering if you/anyone had tried keeping the dough on the counter overnight instead of the fridge after bringing dough together? Am looking for a tangy flavor. I will be putting this together tomorrow even though it’s hot as He!! here. Thanks for the help.
Sweet Basil
I haven’t ever done that but the fridge keeps it cool and slows down the proof so I imagine the room temp would over proof it especially if it’s hot. I hope this helps!
Mary
1st time ever making bread. LOVE IT. It’s the bomb. 100% recommend. Going to make more night, so I can have tomorrow. I was so proud of myself. I cooked mine in a spring pan and it was perfect. 100 thumbs up to you. Thank you.
Sweet Basil
Hurray! Love to hear this Mary! This is such a great recipe for people new to making bread. Thank you so much for taking time to leave us a comment!
Cheryl
Why would my dough have not held the dimples? It was really very mushy, even after refrigerating over night. Did I miss a step to knead it or something?
Sweet Basil
Hi Cheryl! My guess would be that you didn’t have enough flour or that it over proofed for one of the rises.
Kenzington Pratt
Really great recipe with an awesome turn out, would 100% recommend!
Only reason for the 4/5 is because I was a little bit confused what each stage was supposed to look like. This was my first time making bread and I wish there were a few more pictures so I could know if I was on the right track.
Other than that it was perfect!! Also if you have the instant yeast that doesn’t need to be soaked just throw it right in with the dry ingredients and everything will work out.
I wish I could upload a picture, my family really loved this recipe!!!
Sweet Basil
Yay!! Thank you so much for the feedback and I’m so glad that you and your family loved it! I love the idea of adding more pictures of each step. I’ll add that to my to do list! Thank you for taking time to leave a comment!
Annie
This is my first time to make focaccia and this was so delicious!! We loved it!!
Sweet Basil
Yay! Love to hear this!
Maggie
I doubled this recipe to make two pans. It uses the entire packet of yeast. They turned out great. One was rosemary and sea salt, the other was roasted tomato, black olive and onion. Sprinkled both with a bit of Romano after baking. Delicious! 1st time making foccacia. Your recipe is fabulous. I have also shared the recipe with an online cooking group.
Sweet Basil
Yummmmm! Those sound fabulous! Now I’m craving some focaccia big time! Thank you so much for the feedback Maggie!
Helene
Oops! Meant to say sea salt not Daly!
Sweet Basil
I knew what you meant!
Helene
Can I use Himalayan salt instead of kosher and regulars sea Daly instead of the maldon flake salts?
Sweet Basil
Yes! Feel free to use whatever type of salt you enjoy most. Enjoy!
Jessica
So yummy!one turned out so pretty! Used my Deep Dish Pie Pan from Pampered Chef and let the 2nd rise go till it reached the top…maybe another few hours (4 total). Turned out nice and airy with that extra time. So so Yummy!
Sweet Basil
Yay!! Thank you so much for the feedback Jessica!
Stephanie
Tried this for the first time and it was okay. As other people have said, I oiled the pan well yet it stuck to the bottom. Should I be resting it in the pan for a certain amount of time before taking it out to cool or immediately transferring to a wire rack? Instructions weren’t clear on this. Mine was also done at around 18 minutes. I would add herbs into the dough prior to refrigerating as well for more flavour. Lastly, it came out really chewy, any idea why? Did I over mix?
Sweet Basil
Hi Stephanie! Thank you for the feedback! It sounds like you probably over mixed it or didn’t allow it to rise long enough. You can also always line the pan with some parchment paper to prevent sticking.
Stephanie
Hi! Thanks for the reply. For the first try, I tried to mix until the dry flour is just incorporated. I had rested it overnight in the fridge and then for 3 hours in a warm space in an oil lined pan.
Anyway I made it a second time, using half cream half water for the yeast mixture, and fresh rosemary mixed in the dough. Topped with grape tomatoes, olives, fresh rosemary and Parmesan. It was a lot less chewy, but I had also reduced the temp in the oven so it wasn’t crispy.
I have a third dough I just made in the fridge, with fresh rosemary and olives mixed in the dough.
Might try adding parchment to the pan before adding oil. I will let it rest in the pan for a bit after baking in hopes of making it crispy on the outside. Not sure if that’s how it is supposed to be or if you suggest taking it out of the pan to cool so the steam won’t make it damp?
Sweet Basil
You could definitely do that. Turn it out onto a cooling rack. I’m totally going to have to try olive in mine next time. That sounds amazing!
Claire Turner
Is not clear to me if you put oil in the dough or it’s just on the outside?
Sweet Basil
Hi Claire! It doesn’t get mixed into the dough. It goes on the outside in steps 5 and 8. A little might get folded into the dough when you form it and poke it, but it doesn’t get kneaded into the actual dough. Enjoy!
Bobbie Siegfried
Thank you for the recipe. I wanted Focaccia and couldn’t find any in my local supermarkets so I decided to try to make it. I looked for the easiest recipe and found yours. It got really good! My only issue was that it wasn’t proofing after 2 hours. It’s a cold, damp, rainy day here in PA and my house temperature is only 71 degrees. I was using my oven to roast Butternut Squash for soup so after it cooled down, I put the focaccia in the warm oven and that helped it rise. Next time I know it needs a warmer place to rise after the cold fridge. Also, first time I used yeast. I bought Fleishman’s Rapid Rise yeast and the expiration date is 2022 so I knew it was fresh. It didn’t do much bubbling even though I took the temperature of the water so that concerned me, too. All and all, it turned out good for my first try. Will definitely make again and feel more comfortable.
Sweet Basil
Yay! Thank you for the feedback Bobbie! Yes, it does need a warm place to rice especially after being in the refrigerator. I’m so glad you enjoyed it!
Donna
I have made this several times and it is delicious, however I find most of the time it sticks to the pan even though I use a generous amount of oil,has anyone ever used parchment in the pan?
Sweet Basil
Hi Donna! You can definitely use parchment if it keeps sticking on you. So glad you enjoy this recipe!
Sarah
Made this on a friends recommendation and can’t believe how delicious it was! First time ever making bread and you couldn’t tell! I added sage and oregano, worked well! Looking forward to making this again.
Sweet Basil
Hurray!! Love to hear this Sarah! Thank you for the great feedback!
Jaime
Just made this, literally it’s still steaming and I just have to say… DELICIOUS!
When she says this recipe is forgiving. She is not kidding. I felt like I messed everything up, but it’s absolutely amazing! It’s so easy, just give it a try.
Sweet Basil
Yay!! Love to hear this Jaime! I haven’t made this in a while…I’m totally due! Thank you for taking time to leave us a comment!
Nicole
I made this tonight, my only tweak next time will be to cook it a few minutes less, otherwise it was very good for my first focaccia bread!
Sweet Basil
Yay! Love to hear this! Thank you for taking time to leave a comment, Nicole!
Tara
Easiest recipe! Adjusted things that worked easier for me. Very flavourful, had fresh herbs from my garden and let them infuse for a few hours prior. Served at a get together and everyone asked for the recipe, it is amazing. So, many more people will be checking out this page. My kids said it is the best bread ever!! Definitely will be making it over and over again. I didn’t even get a picture of how good it looked. It was devoured in no time.
Sweet Basil
Yay! Thank you so much for the feedback Tara! It is so versatile and forgiving! You can make it totally your own with different herbs and additions! Thank you so much for your support!
Ritu Bajaj
MY first time bread baking experiment , thanks to your easy recipe. Foccacia turned out good (not great) as I found the bread texture a little hard..center was good but the bottom layer had turned hard..flavour was great…some questions 1) do I knead the dough or just get it together which I did 2) my yeast bubbled up slightly and turned cloudy ..so is that good enough? I would.love to try this again as I loved the taste but want to perfect it this time..
Sweet Basil
Great questions! You do not need to knead the dough. Just stir it until it comes together and then let it rest. The yeast sounds like it was activated perfectly. I would move your rack up in the oven so the bread is farther from the bottom when it bakes. You might also decrease the baking time by a few minutes. It sounds like it was just overbaked a little.
Ritu Bajaj
Thanks so.much. Will update you on my next try.
Sweet Basil
Yay! Please do!
Nancy
First time baking bread of any sort. This was super easy & super delicious! Thank you so much
Sweet Basil
Yay! Love to hear that! So glad you enjoyed it!
Prathima
Tried it and it was amazing.
Sweet Basil
Thank you!!
Danielle
I cannot count how many times I have made this recipe in the past year; it’s my husband’s absolute favourite! Easy to make and incredibly delicious! Even when I’ve rushed the time in the fridge, it still turns out amazing.
Sweet Basil
Thank you so much Danielle! We LOVE to hear this!
Darryl Alder
This recipe motivated me to try it with sourdough. I had a batch on hand ready to make baguettes, so I just poured the dough into a pyrex 9X13 pan. Happily, the basil is doing well in our herb garden so I featured it mixed with petite grape tomatoes, black olives, and parmesan cheese, all of which, were on hand. This really did turn out great. Thanks for the inspiration!
Sweet Basil
Sounds great!! I’m glad it was a success!!
Lori
1Hi! I haven’t made this as yet because I have a question. I noticed some comments about a dutch oven and a lid but upon reviewing the directions I only see a round cake pan mentioned. Am I missing something?
Also, I have Himalayan pink sea salt but is Maldon flaked sea salt any different? My salt is in a grinder and I can adjust the granule size if that is the issue.
Thank you!
PS: Bless my daughter she found some instant dry yeast for me. I live in a rural small town and it vanished along with sugar and flour! Covid-19 craziness
Luisa
Is it possible to do the first rise on the counter at room temp? If so, is the second rise necessary?
Sweet Basil
The rising instructions should be followed as stated for the best results.
Hele
Hi there,
What temperature should the warm water be for the yeast and sugar?
Thank you
Sweet Basil
Great question! The optimal temperature is 110-115 degrees Fahrenheit.
Bre
Just made this! The flavor is great, but mine did turn out crunchy on the top and bottom. Any ideas?
Sweet Basil
Hmmmm…did you use a dark pan? Or have the rack in your oven close the top or bottom of the oven?
Joanna
I don’t have a round cake pan. Any thoughts on alternatives?
Sweet Basil
You could use a square baking dish…8×8 or 9×9.
Lori
I’ve not yet made this bread so the tasting is due to Cariann’s previous recipes. You just can’t go wrong with her recipes! A couple of questions. It’s quarantine time and I’m darn lucky to find ANY yeast! I was able to find some rapid rise yeast and I’ll Google to see how to adjust that, but if you have suggestions I’ll certainly follow yours. I don’t have a Dutch oven but I do have some Corningware baking dishes. Can I use that instead? I also have some nonstick cake pans. I also have a ceramic coated crock pot insert (not sure if it’s safe). Any suggestions are appreciated 😊
Many thanks,
Lori
Sweet Basil
Thank you so much for your support Lori! The measurement for rapid rise yeast should be the same as instant, so you’re all set! And any baking dish or cake pan should be just fine!
Wesley Henderson
I followed instructions to a tee, so I thought. When it came time to make the finger indentations in the bread, I couldn’t do it without the bread sticking to my fingers and no holes were made.
What mistake did I make? I’m a first time bread maker.
Sweet Basil
Sounds like you just need a little more flour in it. This recipe is very forgiving, so adding a little extra flour won’t hurt anything.
Barbie
Hi, I am making the bread today for dinner tomorrow…was wondering if you have ever added roasted garlic? I know thin slices of grape tomatoes are nice, I have already done that (with another recipe). Another question, hubby bought fresh, vacuumed packed yeast…I’ve never worked with that and if you have any tips on how to work this into this recipe would help. And then I could stop nagging my designated shopper about buying stuff NOT on my list. LOL! thanks so much for the great pictures and all your hard work. Merci from Montreal!
Sweet Basil
I haven’t tried roasted garlic or tomatoes, but they would both be delicious. Make sure the tomatoes are as dry as possible. Do you know if the yeast is active dry yeast or instant? The amount of yeast used shouldn’t change. Just proof the yeast before adding it to the recipe. It should work just fine!
Danika Kwak
Great recipe! This was my first time making foccacia and I couldn’t be happier with how it turned out. Because it didn’t rise much in the fridge, I let it rise for a bit longer after putting it in the cake pan (about four hours instead of two) and it turned out just perfect! My whole family loved it enough that it was gone within minutes. Next time, I’ll definitely be doubling the recipe!
Sweet Basil
Thank you so much! So glad you enjoyed it!
Briana Tropiano
Hi there!
Excited to try this! Is the 2nd ride done in fridge or room temp?? Thanks!!!
Sweet Basil
Room temp! Enjoy!
Briana
Oh great thanks!!!!!:)
Megan
Very easy recipe.
I got very minimal rise in the fridge, and minimal rise after 2 hours for the second proof. I left it while I went to work covered on the counter (total of about 10 hours) and it rose perfectly.
You mention that if it doesn’t rise in the fridge, it may be too cold. Should the settings be turned down for this. I do find my bread a bit dense/chewy (but I did use all purpose flour).
Sweet Basil
You can let it rise on the counter a little longer like you did.
Christine
ok, final thoughts after making this gorgeous bread [4] times, what can I say, think I’m in love 💛
3x with BREAD FLOUR
1x with ALL-PURPOSE
both kinds came out equally beautiful aesthetically … honestly, looking at them you’d not be able to tell the difference between the 2 flours, they rose the same and baked the same … however once its cut, you immediately see the difference … the BREAD flour offers far more wonderful airy pockets/holes whereas the ALL-PURPOSE flour was a little more dense … both … please, let me repeat, BOTH are absolutely scrumptious and feel sooo lucky to have stumbled upon your webpage 😉 oooo, wanted to mention one last time that a kiss more olive oil is AAA+ cuz it creates the mmm mmm gorgeous golden crunchy bottom and edges 😙
loveLOVElove ❤
Sweet Basil
Thank you so much Christine! Your feedback and suggestions are very much appreciated! You have me wanting to head to the kitchen and make this immediately!
Emily Lui
I just made this and it was absolutely amazing! Was initially a little worried as it didn’t seem to rise much, but it turned out just fine. I used dried herbs and added tomatoes for the colour, and ate it with olive oil and garlic.
Sweet Basil
Oh yummmmm!! I love the idea of adding tomatoes! So glad you enjoyed it!
Michelle
That’s exactly what I’m doing! So happy you liked it.
Christine
warm greetings fellow bread lovers 🍞 being under this quarantine has unleashed a breadcrafting making monster, it’s really lit a creative spark 💥 tried 2 Focaccia recipes before this one … one had NO yeast, the other did but ONLY required 1hour rise-time in fridge … the 1st one wasn’t bad, was more like a flatbread, the 2nd had a softer thicker texture, both were satisfying & tasty 😛
so, here we are and wow, recipe #3 really showed off, offered a little more girth [for lack of a better word] … and really one was just sublime … OMG the scent, fluffier texture, gorgeous golden crunchiness and overall pa👊pow deliciouso-ness 😄 had NEVER used yeast before and wow, how interesting and FUN 😀 admittedly, the hardest part was waiting for it to rise because the rest was just soooo easy
if you don’t mind my asking, is it necessary for the second 2-hour rise?
lastly, IMHO adding a kiss more olive oil could never be a bad thing 😙
thank you for sharing Carrian
nothing but love
✌❤
ooo, will be trying the no knead artisan bread that you have posted next cuz it looks gorgeous too, thank YOU 😙
Sweet Basil
Thank you so much for the feedback Christine! You made my day! The 2-hour rise is what gives it that fluffy texture so I wouldn’t recommend cutting it back. Let us know what you think of the artisan bread!
Christine
excellent, thanks for your reply Carrian, will happily NOT alter your instructions because this bread is not only aesthetically beautiful, it’s delicious 👍 now all I need is a dutch oven and from what I’m reading, maybe a dutch baby? nevertheless will be on the hunt for one of these because I just have to make this gorgeous artisan bread!!!!
nothing but LOVE ❤
Sweet Basil
A dutch oven isn’t absolutely necessary. An oven safe pot with a lid should do the trick!
Esther
Hi, I have a couple questions. In step 2 (Letting trash activate in the water) it says “see note” but the only note is about the seasonings. Is there a note missing?
Additionally, should the second rise be done out of the fridge or in the fridge like the first one?
After the rise in the fridge, my dough is very tough. Is that normal? It was rising and then it stopped rising and started shrinking about 5 hours in. Should I have taken it out at five hours or is the shrinking normal?
Thank you for the recipe,
Esther
Esther
Sorry I meant “yeast” not trash I’m not sure what the heck my phone was doing. Very sorry.
Sweet Basil
Hi Esther! Thank you for the heads up on the missing note! I have added that in. It’s just about the yeast being activated.
The second rise should just be on the counter in a nice warm place.
Is your fridge set on a really cold setting? That will stop the rise from happening in the fridge.
Cristina
Hi! I’m going to try this for sure ! 3 questions though.
1. Can I live it for more than 8 hours rising in the fridge. For example, prepare the dough at 4 or 5 pm, and take it out of the fridge like at 8 or 9 am the next day? Or too much?
2. Could I use dried herbs instead of fresh??
3. Did you used extra virgin olive oil or regular?
Thanks!
Sweet Basil
Hi Cristina!
1. Yes, that should be fine.
2. Yes, just cut them to about 1/3 of what the recipe calls for.
3. Yes, extra virgin is best.
Enjoy!!
Amy Goldberg
Super easy recipe and the bread was fantastic. I made two batches and they turned out beautifully. Thank you!
Sweet Basil
Hurray! Love to hear that! So glad you enjoyed it!
April
Any idea if this would work in a porcelain pie dish?
Sweet Basil
Yes, that should work fine.
Victoria
I made this exactly as described and it came out tough and chewy. It had a good flavor, so I will try again.
Sweet Basil
Hi Victoria! It sounds like make something went wrong with the proofing. Try it again and let us know!
Karen
I love this recipe! I’m a first time bread maker and a carb lover and this recipe really is delicious and easy. I would definitely recommend it!
Sweet Basil
Thank you so much Karen!! So glad you love it! Now I need to go make a loaf for myself right now!
Dolores Pap
Long time baker here who wishes to thank you for this great recipe!!
Did I mention that it is THE fastest, most delicious, easiest, and fail safe recipe for focaccia??
1.Mix dough the night before,
2.Let rise in fridge overnight.
3. Next day, ease dough into cake pan, let rise, dimple, add oils and herbs,
4 Bake. (I used fresh rosemary and oil cured olives)
Making my third bread in ten days 🙂
Thank you for this great recipe!
Sweet Basil
Thank you so much Dolores! So glad you enjoy this recipe!
Steph
Made this and it’s too crispy on top and baked exactly at 425 (even on the lower end maybe 415 degrees). Center of rack. Only baked it 15 minutes because it was sooo crispy and hard on top. Followed Instructions and used the exact pan mentioned. Not sure?!
Sweet Basil
Oh darn! I’m not sure, sometimes ovens just cook differently. Maybe try even lower temp next time?!
Lisa
Recipe is confusing-but I made it without letting it sit overnight. Made a lot of bread! And went over very well.
Sweet Basil
Which part was confusing? I’d love to try and clear it up if I can! Thank you for letting me know!
Laura Dawson
Super easy recipe, I didn’t get as much rise when I put in the pan however still came out yummy!
Sweet Basil
Thank you for the feedback Laura!
Laura Dawson
Super easy recipe, I didn’t get as much risk when I put in the round dish however still came out yummy
Sweet Basil
Glad you enjoyed it! Thank you for the feedback!
Amy
Would this work with all purpose gluten free flour?
Sweet Basil
We haven’t tried making it GF yet, but I don’t see why it wouldn’t work. If you try it, let us know!
Jessie
Is there supposed to be olive oil in the dough? or just drizzled on top?
Sweet Basil
It is just drizzled in the pan and on top of the dough.
Shari
Loved how easy this recipe really was to make. Let me dough rise for 24 hours at first. I used all dried herbs because it was all I had on hand. Excellent results.
Sweet Basil
Thank you so much for the feedback Shari!
google street view
I used your recipe as a base for chicken ranch pizza. Big hit! Thanks!
Sweet Basil
Yummmmm! Love that idea!
Mary
Sooooo amazing!! My first loaf was gobbled up Way too fast. 😊
I just made four doughs for friends and the dough has been in the fridge for 24 hours. I didn’t want to bake it until 4 or 5 today…. is that too long in the fridge, or should I leave it on the counter all day? Or just bake it now? Thank you!!
Sweet Basil
That should be fine in the fridge. Don’t let it set out on the counter until 2 hours before you want to start baking it. Thank you so much for the feedback! So glad you enjoyed the first loaf!
Moira
Has anyone tried this in a Dutch oven either with the lid on or off?
Sweet Basil
Yes this can totally be baked in a Dutch oven. Set oven to 400 degrees and place the Dutch oven in the oven to preheat it with the lid on. When it is preheated, oil it all and place the dough in the dutch oven. Bake with the lid on for about 20 minutes and then with the lid off for about 10 min to crisp it up. Enjoy!
Lorin
I’m currently on my 2nd attempt making this bread. The first time the dough was very, very sticky and didn’t rise well. So, I am trying again. I had to add about 1/4 cup flour because it was, again, very wet. That seems to have helped some but it is not firm like dough you can form into a ball. It’s on its second rise now. Any suggestions?
Thanks!
Sweet Basil
It is a pretty wet dough, but adding a little extra flour shouldn’t hurt it. It’s a really forgiving recipe.
Daniela
I am in love with this recipe! Thank you so much!
Sweet Basil
Thank you so much Daniela! It is a favorite in our house too!
Erica
Has anyone had an issue with the dried herbs burning in the oven while baking? Just curious! Thanks all!
Sweet Basil
We haven’t every had an issue with that. It shouldn’t be an issue with the short bake time.
Shari
I used all dried herbs. Not an issue. Baked for 24 minutes.
Nicole
I have made this bread two days in a row! It is that good and very easy to make. Thank you for the yummy recipe!
Sweet Basil
Love love love hearing this Nicole! Thank you!
Erin Parker
OMG I’m drooling at the pictures of this focaccia bread 🤤 Do you have any recipes for herb dippin’ oil? 👁❤🍞
Sweet Basil
Giiiiiirrrrllll…I’m all about the dip too! I’ve never really measured amounts, but just mix some olive oil with some balsamic vinegar. Add a little salt and peppers and a little rosemary and you’ll be all set!
Cheryl
Gotta have some freshly minced garlic in that dip!
Sweet Basil
Do it!!
Tammi
Quick question…I’d like to make this in a rectangular shape for sandwiches. What size pan would you recommend? Thank you in advance.
Sweet Basil
Hi Tammi! That’s a great idea to use this bread for sandwiches! An 8x8in pan should work great.
Nikki
Do you think I could make this gluten free??
Sweet Basil
That’s a great question! We haven’t tried to make it GF yet, but if you try it, let us know how it goes!
Wendy
Thanks for posting this recipe!!
Sweet Basil
You’re welcome! Hope you enjoy it!
KrisT
Is it supposed to be 2 cups and 2T water or 1 cup and 2T water?
KrisT
I’mmaking this right now. My dough seems more like soup. Is that right?
Sweet Basil
Hey Kristina! I think I already responded to you on Facebook, but somehow that recipe got into our recipe plugin incorrectly. It should be 1 cup of water (no extra tablespoons) and 2 cups of flour. I’m so sorry about that!
KrisT
It turned out great once I added more flour. This recipe is definitely forgiving. Thanks for an awesome recipe! We’re eating it with Mac n cheese tonight. 😊
Sweet Basil
Sounds like an awesome dinner!!