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The Easiest Herbed Focaccia Bread

127 Reviews

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! 

A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

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!

A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

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. 

A photo of a triangular piece of herbed focaccia bread.

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: 

  1. Mix together the water, yeast, and sugar. Set aside until frothy. 
  2. Combine the yeast mixture with the flour and salt. 
  3. Cover the mixing bowl with plastic wrap and chill in the fridge for 8 hours. 
  4. Oil an 8-inch cake pan and place the dough in the middle. 
  5. Cover with plastic wrap and let rise a second time. 
  6. Drizzle the focaccia dough with more oil, then use your finger to make indentations on the top. 
  7. 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.

A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

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!

A photo of a round loaf of herbed focaccia bread with a wedge taken out and sitting right next to the loaf.

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:

A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

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.

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A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

The Easiest Herbed Focaccia Bread

4.2 from 127 votes
Prep Time: 10 minutes
Cook Time: 22 minutes
Rise Time: 10 hours
Total Time: 10 hours 32 minutes
Servings: 10
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.


  • 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


  • 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.


  • *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.
Focaccia bread should be wrapped in plastic wrap and stored at room temperature for 2-3 days.
Nutrition Facts
The Easiest Herbed Focaccia Bread
Amount Per Serving (1 g)
Calories 96 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 235mg10%
Potassium 40mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.


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Secrets to Cooking on a Smoker like a Pro!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I’m an idiot, can you delete my comment, I added too much water, so sorry, I’ll try again.

    • Reply
    • absolutely, no problem at all. We have done that before as well. 🙂

      • Reply
  • 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!

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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?

    • Reply
    • Hi Cheryl! My guess would be that you didn’t have enough flour or that it over proofed for one of the rises.

      • Reply
  • 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!!!

    • Reply
    • 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!

      • Reply
  • This is my first time to make focaccia and this was so delicious!! We loved it!!

    • Reply
    • Yay! Love to hear this!

      • Reply
  • 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.

    • Reply
    • Yummmmm! Those sound fabulous! Now I’m craving some focaccia big time! Thank you so much for the feedback Maggie!

      • Reply
  • Oops! Meant to say sea salt not Daly!

    • Reply
    • I knew what you meant!

      • Reply
  • Can I use Himalayan salt instead of kosher and regulars sea Daly instead of the maldon flake salts?

    • Reply
    • Yes! Feel free to use whatever type of salt you enjoy most. Enjoy!

      • Reply
  • 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!

    • Reply
    • Yay!! Thank you so much for the feedback Jessica!

      • Reply
  • 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?

    • Reply
    • 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.

      • Reply
      • 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?

      • 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!

  • Is not clear to me if you put oil in the dough or it’s just on the outside?

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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?

    • Reply
    • Hi Donna! You can definitely use parchment if it keeps sticking on you. So glad you enjoy this recipe!

      • Reply
  • 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.

    • Reply
    • Hurray!! Love to hear this Sarah! Thank you for the great feedback!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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!

    • Reply
    • Yay! Love to hear this! Thank you for taking time to leave a comment, Nicole!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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..

    • Reply
    • 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.

      • Reply
      • Thanks so.much. Will update you on my next try.

      • Yay! Please do!

  • First time baking bread of any sort. This was super easy & super delicious! Thank you so much

    • Reply
    • Yay! Love to hear that! So glad you enjoyed it!

      • Reply
  • Tried it and it was amazing.

    • Reply
    • Thank you!!

      • Reply
  • 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.

    • Reply
    • Thank you so much Danielle! We LOVE to hear this!

      • Reply
  • 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!

    • Reply
    • Sounds great!! I’m glad it was a success!!

      • Reply
  • 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

    • Reply
  • Is it possible to do the first rise on the counter at room temp? If so, is the second rise necessary?

    • Reply
    • The rising instructions should be followed as stated for the best results.

      • Reply
    • Hi there,
      What temperature should the warm water be for the yeast and sugar?

      Thank you

      • Reply
      • Great question! The optimal temperature is 110-115 degrees Fahrenheit.

  • Just made this! The flavor is great, but mine did turn out crunchy on the top and bottom. Any ideas?

    • Reply
    • Hmmmm…did you use a dark pan? Or have the rack in your oven close the top or bottom of the oven?

      • Reply
  • I don’t have a round cake pan. Any thoughts on alternatives?

    • Reply
    • You could use a square baking dish…8×8 or 9×9.

      • Reply
  • 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,

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • 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!

      • Reply
  • 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!

    • Reply
    • Thank you so much! So glad you enjoyed it!

      • Reply
  • Hi there!
    Excited to try this! Is the 2nd ride done in fridge or room temp?? Thanks!!!

    • Reply
    • Room temp! Enjoy!

      • Reply
      • Oh great thanks!!!!!:)

  • 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).

    • Reply
    • You can let it rise on the counter a little longer like you did.

      • Reply
  • 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 ❤

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • Oh yummmmm!! I love the idea of adding tomatoes! So glad you enjoyed it!

      • Reply
    • That’s exactly what I’m doing! So happy you liked it.

      • Reply
  • 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 😙

    • Reply
    • 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!

      • Reply
      • 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 ❤

      • A dutch oven isn’t absolutely necessary. An oven safe pot with a lid should do the trick!

  • 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,

    • Reply
    • Sorry I meant “yeast” not trash I’m not sure what the heck my phone was doing. Very sorry.

      • Reply
    • 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.

      • Reply
      • 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?


      • 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.

  • Super easy recipe and the bread was fantastic. I made two batches and they turned out beautifully. Thank you!

    • Reply
    • Hurray! Love to hear that! So glad you enjoyed it!

      • Reply
  • Any idea if this would work in a porcelain pie dish?

    • Reply
    • Yes, that should work fine.

      • Reply
  • I made this exactly as described and it came out tough and chewy. It had a good flavor, so I will try again.

    • Reply
    • Hi Victoria! It sounds like make something went wrong with the proofing. Try it again and let us know!

      • Reply
  • 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!

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    • Thank you so much Karen!! So glad you love it! Now I need to go make a loaf for myself right now!

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  • 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!

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    • Thank you so much Dolores! So glad you enjoy this recipe!

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      • 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?!

      • Oh darn! I’m not sure, sometimes ovens just cook differently. Maybe try even lower temp next time?!

  • Recipe is confusing-but I made it without letting it sit overnight. Made a lot of bread! And went over very well.

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    • Which part was confusing? I’d love to try and clear it up if I can! Thank you for letting me know!

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  • Super easy recipe, I didn’t get as much rise when I put in the pan however still came out yummy!

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    • Thank you for the feedback Laura!

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  • Super easy recipe, I didn’t get as much risk when I put in the round dish however still came out yummy

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    • Glad you enjoyed it! Thank you for the feedback!

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  • Would this work with all purpose gluten free flour?

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    • 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!

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  • Is there supposed to be olive oil in the dough? or just drizzled on top?

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    • It is just drizzled in the pan and on top of the dough.

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  • 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.

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    • Thank you so much for the feedback Shari!

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  • I used your recipe as a base for chicken ranch pizza. Big hit! Thanks!

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    • Yummmmm! Love that idea!

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    • 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!!

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      • 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!

  • Has anyone tried this in a Dutch oven either with the lid on or off?

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    • 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!

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      • 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?


      • It is a pretty wet dough, but adding a little extra flour shouldn’t hurt it. It’s a really forgiving recipe.

    • I am in love with this recipe! Thank you so much!

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      • Thank you so much Daniela! It is a favorite in our house too!

  • Has anyone had an issue with the dried herbs burning in the oven while baking? Just curious! Thanks all!

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    • We haven’t every had an issue with that. It shouldn’t be an issue with the short bake time.

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    • I used all dried herbs. Not an issue. Baked for 24 minutes.

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  • 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!

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    • Love love love hearing this Nicole! Thank you!

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  • OMG I’m drooling at the pictures of this focaccia bread 🤤 Do you have any recipes for herb dippin’ oil? 👁❤🍞

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    • 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!

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      • Gotta have some freshly minced garlic in that dip!

      • Do it!!

      • Quick question…I’d like to make this in a rectangular shape for sandwiches. What size pan would you recommend? Thank you in advance.

      • Hi Tammi! That’s a great idea to use this bread for sandwiches! An 8x8in pan should work great.

    • Do you think I could make this gluten free??

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      • 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!

  • Thanks for posting this recipe!!

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    • You’re welcome! Hope you enjoy it!

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  • Is it supposed to be 2 cups and 2T water or 1 cup and 2T water?

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  • I’mmaking this right now. My dough seems more like soup. Is that right?

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    • 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!

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      • 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. 😊

      • Sounds like an awesome dinner!!

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