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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
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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 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.
Yummmmm! Those sound fabulous! Now I’m craving some focaccia big time! Thank you so much for the feedback Maggie!
Oops! Meant to say sea salt not Daly!
I knew what you meant!
Can I use Himalayan salt instead of kosher and regulars sea Daly instead of the maldon flake salts?
Yes! Feel free to use whatever type of salt you enjoy most. Enjoy!
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!
Yay!! Thank you so much for the feedback Jessica!
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?
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.
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?
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!
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.
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!
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?
Hi Donna! You can definitely use parchment if it keeps sticking on you. So glad you enjoy this recipe!
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.
Hurray!! Love to hear this Sarah! Thank you for the great feedback!
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.
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!