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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
- 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
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- 7-Up Biscuits
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- All our BREAD RECIPES here!
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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I don’t have a round cake pan. Any thoughts on alternatives?
You could use a square baking dish…8×8 or 9×9.
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
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!
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.
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.
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!
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!
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!
Thank you so much! So glad you enjoyed it!
Hi there!
Excited to try this! Is the 2nd ride done in fridge or room temp?? Thanks!!!
Room temp! Enjoy!
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).
You can let it rise on the counter a little longer like you did.
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 ❤
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!
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.
Oh yummmmm!! I love the idea of adding tomatoes! So glad you enjoyed it!
That’s exactly what I’m doing! So happy you liked it.
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 😙
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!
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!