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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!
Table of Contents
- Easy Focaccia Bread Recipe
- What’s Needed for Herbed Focaccia Bread?
- How to Make Focaccia Bread
- How to Store Focaccia Bread
- How to Freeze Focaccia Bread
- What to Pair with Homemade Focaccia
- Tips for Making the Best Focaccia Bread
- More SIDE DISHES You’re Sure to Love:
- More EASY BREAD RECIPES You’ll Love:
- The Easiest Herbed Focaccia Bread Recipe
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
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- All our SIDE DISH recipes!
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- Homemade Baguette
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The Easiest Herbed Focaccia Bread
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.2 Cups Flour, 1 teaspoon Kosher Salt
- 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.1 Cup Water, 1 1/8 teaspoon Instant Yeast, 1/2 teaspoon Granulated Sugar
- 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.Olive Oil
- 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.Olive Oil
- Sprinkle with herbs and salt.1 teaspoon Rosemary, 1 teaspoon Parsley, 1/2 teaspoon Thyme leaves, Maldon Flaked Sea Salt
- Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.
Recipe 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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My friend gave me loaves of this recipe as a gift, and I had to ask her for the recipe. I had never made focaccia before. It turned out amazing the first time and I’ve made it multiple times since I love this recipe and it’s so easy. I use a metal bowl with a pot lid or a glass bowl with a lid instead of plastic wrap, and I usually don’t cover with plastic wrap just a damp tea towel when I proof it at room temperature and it works great!
These are great tips! Thank you so much Claire!
I never understand when I see the the 4 out of 5 star rating. I make this often and people always LOVE it. Thanks for the recipe. It’s always a hit.
Thank you so much Tammy!!
Can this recipe be made in same day or is it necessary to sit in fridge for the 8 hours?
Hi Erica! The 8 hours in the fridge is essential for getting the right texture and rise on the bread.
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!
Yay, Michelle!! Love to hear this! Thank you so much!
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!
Oooooh yummmmm! That sounds amazing! Can I come?!
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.
Thank you so much Kim and thanks for the tip on removing it from the pan!