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The Easiest Herbed Focaccia Bread

39 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.

More SIDE DISHES You’re Sure to Love:

More EASY BREAD RECIPES You’ll Love:

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

4.34 from 39 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.

Ingredients

  • 2 Cups Bread Flour (or all-purpose)
  • 1 Teaspoon Kosher Salt
  • 1 Cup Warm Water
  • 1 1/8 Teaspoon Instant Yeast
  • 1/2 Teaspoon Granulated Sugar
  • Olive Oil
  • 1 Teaspoon Fresh Rosemary , chopped (or 1/2 teaspoon dried)*
  • 1 Teaspoon Fresh Parsley , chopped (or 1/2 teaspoon dried)*
  • 1/2 Teaspoon Fresh Thyme leaves , 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 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 Facts
The Easiest Herbed Focaccia Bread
Amount Per Serving (1 g)
Calories 101
% Daily Value*
Sodium 271mg12%
Carbohydrates 20g7%
Fiber 1g4%
Protein 3g6%
* 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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About the authors

Cheney Family

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.

Leave a comment

56 comments

  • 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
  • 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
  • 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,
    Esther

    • 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
  • 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!

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

      • Reply
  • 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!

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

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

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

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

    • Reply
    • Thank you for the feedback Laura!

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

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

      • Reply
  • Would this work with all purpose gluten free flour?

    • Reply
    • 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!

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

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

      • Reply
  • 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.

    • Reply
    • Thank you so much for the feedback Shari!

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

    • Reply
    • Yummmmm! Love that idea!

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

    • Reply
    • 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!

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

      • Reply
      • 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!

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

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

      • Reply
  • 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!

    • Reply
    • Love love love hearing this Nicole! Thank you!

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

    • Reply
    • 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!

      • Reply
      • Gotta have some freshly minced garlic in that dip!

      • Do it!!

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

      • Reply
      • 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!!

    • Reply
    • You’re welcome! Hope you enjoy it!

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

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

    • Reply
    • 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!

      • Reply
      • 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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