This post may contain affiliate links. Please read our disclosure policy.
Crisp yet fluffy bread topped with delicious herbs and seasonings. This flavorful focaccia bread is so easy to make, and is perfect for sandwiches, dipping in soups, or enjoying on its own!
Everyone loves homemade bread, and although classic bread is must-have, this Focaccia bread is too! Change it up based on the seasonings and toppings you add and get ready to fall in love.
What is focaccia bread?
Hello again! It’s Alicia from The Baker Upstairs, and I have another delicious bread recipe to share with you!
If you’ve never had it before, Focaccia is a flat Italian yeast bread. It’s the perfect accompaniment for soups, salads, or pasta, and it tastes totally amazing!
This homemade focaccia bread tastes just as delicious as bread from a bakery, but it’s so easy to make at home. If you’re hesitant about baking with yeast, this is a great recipe to start with! There’s no kneading at all, and the dough is easy to mix together without a mixer.
It does need to sit in the fridge for a while (at least eight hours) so you will need to plan ahead a little when you’re making it, but it has very little hands-on time. It’s so easy to make that you will feel like a culinary magician!
How to Make Focaccia Bread
DOUGH. In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
CHILL, SHAPE + REST. After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan.
Place the ball of dough in the center of the pan and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.
BREAD TOP. Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan.
BAKE. Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt. Bake 22-25 minutes, or until golden brown and crisp.
RECIPE tips + NOTES
Letting the dough rest in the fridge for at least eight hours is really important, so definitely don’t try to shorten the time or skip that step. The long resting time helps the dough develop air bubbles, and improves the texture of the finished bread.
NOTE: You can leave the dough in the fridge for up to 24 hours, so you can bake it when it’s convenient for you.
STORING: You can leave the bread, covered with plastic wrap at room temp for 2 days. You can also wrap and keep in the fridge for up to a week. To reheat, baking in the oven for 10 minutes at 325.
FREEZING. We like to wrap the bread in plastic wrap and then in a freezer-safe storage bag. This can be stored for up 4-6 weeks in the freezer.
Switch It Up
OTHER HERBS/TOPPINGS: Put any of these on top of the bread before baking for even more amazing flavor!
- Rosemary
- Fresh or roasted garlic
- Olive slices
- Sun-dried tomatoes
- shredded cheese (parmesan would probably work best!)
DIFFERENT WAYS TO SERVE: Eating a slice of this bread plain is more than enough to satisfy, but you can use it in a lot of other ways!
- Dip in soup.
- Make a focaccia pizza. After the bread is fully baked, pull it out of the oven, top with sauce, mozzarella cheese, and pepperoni, then bake at the oven at 375° until the cheese is melted and bubbly.
- Create a sandwich! Just slice the bread in half, and fill with your favorite sandwich fixings. I love flavored bread for sandwiches!
- You could also use leftovers to make homemade croutons! They would taste amazing on top of a caesar salad.
You really can’t beat a slice of this focaccia bread, warm from the oven. The edges are perfectly crisp, while the middle is light and tender and airy. This bread is so delicious!
What to serve Focaccia With:
- Chicken Florentine Soup
- Italian Pork Chops
- Pasta Carbonara
- Italian Tortellini Soup
- Sausage and Potatoes
For more homemade bread, try:
Focaccia Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 teaspoons instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 teaspoon oregano
- 2 teaspoons dried basil
- 1 teaspoon flaky sea salt I used Maldon salt
Instructions
- In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
- After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan. Place the ball of dough in the center of the pan and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.
- Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan. Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt.
- Bake 22-25 minutes, or until golden brown and crisp.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delish! Thank you for creating such a foolproof recipe that my whole family loved. The kitchen smells amazing and I will 100% be making again!
Yay! I’m happy to hear that it was a success.
Love this recipe. I used Bread and Pizza flour. Stuck to the pan so will use baking paper next time. Will certainly make again. Delicious!
I’m thrilled you enjoyed it! Using parchment paper would ensure easy removal; thanks for the tip!
Fantastic recipe! I make this often, and it always turns out perfectly. My family LOVES it. Thank you!!!!
You are so welcome! I am glad your family loves it! Thank you!
Love this bread. It’s super easy.
Made twice- only issue is it sticks to the pan.
Any suggestions?
I’d say just make sure you thoroughly grease the pan. You could consider using parchment paper too? And making sure there is enough oil on the dough will help too!
Fantastic recipe.
However, please add the “2 hours resting” time to the recipe prep time. It says it only takes 8hrs 55min, when really it takes 10hrs 55min. Every time I go to make this I think it’ll be ready in time for dinner and it’s not 😅
Easy and came out great as written. Thanks!
Tasted great, but ruined my pan. It stuck so badly I lost the bottom of the bread. What is the best type of pan to use?
I want to use freshly milled flour. how should I adjust the recipe
In general, for freshly milled flour you add an extra ¼ cup for every 1 cup of white flour. So I’d say give that a try!!
Turned out Awesome!
This was my first time making focaccia bread. It turned out perfect and, wow, it was sooo delicious! This recipe is definitely a keeper, and I will be making it again and again.
My dough came out of the refrigerator but was sticky and I wasnt able to shape it into a ball. I coated my pan and placed it in there to rise. What did I do wrong
This bread turned out so well, flavorful, soft texture, crisp top crust. I had to make a few modifications: 450 degrees was too high temp and the crust got too brown within 10 minutes, with inside dough not done. Second time, I turned temp down to 400 and watched carefully, at 10 minutes, put foil over top to prevent crust from getting too brown. Another 8-10 minutes and it was perfect. Also subbed bread flour and the texture was even better than with the all-purpose flour.
I have tried several different foccacea recipes. They either make too big of a batch or just didn’t have any flavor. This was easy, full of flavor and made just the right size for my family of 3.
Yay! That makes me so happy to hear!!
Love this recipe, it’s easy and turns out great evry time
Used 1 cup white whole wheat flour and 1 cup bread flour. I topped the bread with basil, salt, garlic powder, and oregano. Cooked for 22 minutes. It was delicious.
Hi there,
A friend shared this recipe with me and I made it for our Easter brunch with family. I did two. One with rosemary, thyme, garlic and sea salt and one with basil, cherry tomatoes and Parmesan.
WE ABSOLUTELY LOVED THIS!!!
I love to bake but don’t do bread much but this was super easy. It took a bit of planning to get it ready for the fridge the day before the event but it was easy. Recipe was easy to follow and very cost effective to make it
It turned out perfectly and I was so excited.
I paired it up with a garlic and herb cream cheese spread which complimented it well but eating it by itself was more than enough. The whole lot was eaten before the end of brunch.
Th am you for this.
Hi, your recipe looks very delicious and simple, but I was wondering….. can I use a 9 inch cake pan instead of 8 inch??
Yes you can. The bigger pan you use, the thinner the bread will be. I actually use a quarter sheet pan because I like a thinner focaccia.
I have active dry yeast. Will that work or does it have to be instant yeast?
Yep! That will still work.
Do you have to proof the active dry yeast?
Can you use a stand up mixer with dough hook instead of my hands? My hands really hurt at times to where I can’t use my hands.
You probably could, but this dough doesn’t have to be kneaded quite like a typical bread recipe does. So mixing together with a wooden spoon or danish dough hook by hand a few times is all that is really necessary. But yes, I think you could try mixing with a stand mixer if needed.
Excellent recipe and flavourful lots if aur bubbles My oven a little hotter I think. I baked for 22 minutes but will reduce time maybe to 20 next time. Shook a little ground rosemary in top as well as salt and some bits of fresh garlic
Yummy!! That sounds amazing! So glad you enjoyed the focaccia!
Easy and flavorful! Will be making this frequently.
So glad to hear that!
I make this for my granddaughter all the time. She loves it but we usually have trouble getting it out of the pan. After baking how long before you remove it from the pan?
Thanks
Lynn
I usually wait 5 -10 minutes. Then I let it keep cooling after it’s out of the pan.
So I have not been successful in bread making at all. I tried this recipe lastnight for me and my boyfriend for our pasta meal. WE LOVED IT. The instructions were easy to follow as well. We sat down for dinner, he said it looked amazing and I cut the bread into 8 slices. He ate 4 pieces with our dinner before he even got to the pasta. He absolutely loved it and I did as well. He Said it was the best bread he’s ever had and it was all because of your recipe. This is the foccacia recipe I’m sticking with. It turned out wonderful!!! I am definitely making this again and again. I let it sit in the fridge for 8 hours instead of the 24 and it was excellent. Thank you so much
Oh this makes me so happy to hear!! Thanks for giving the recipe a try. So happy to hear you were successful with your bread making!
I wish the recipe time had specified there were an additional two hours for the dough to sit. I thought I started the recipe in time but turns out we were not able to eat it with out meal because this was not included in total time.
Thanks for the feedback!! That’s good to realize. Thanks for giving the bread recipe a try!
I love this bread, it comes out beautifully. Everyone in our family loves it and thinks I purchased it not made it myself.
Oh that makes me so happy to hear!! So glad the bread was a hit.
Started this at 7:30 this morning. 5 minute process with few ingredients, fridge n forget. 8 hours later and a couple more ingredients spices and olive oil another 5 minutes. Amazing, first time ever made or tasted focaccia bread. We loved it. Highly recommend. I will be making this very often. Thank you!
Way to go trying a new recipe! That’s so exciting. I’m glad you all loved the bread!
My daughter is 8, she is very interested in baking. We have done brioche many times given that’s her usual favorite. We found this and all I can say is thank you! How easy! 2 min to make the dough at night she can do it by herself and stick it in the fridge and forget it! Then 30 seconds putting oil in a pie plate, go pick the kids up from school when I get back she drizzles it with olive oil pokes the dimples in (her favorite part) and it’s done in 20 min! The flavor is amazing! Cheating hack we bought a truffle infused olive oil dipping oil already flavored. So easy. Every one loves it!
Oh I’m so happy to hear that your daughter is loving to bake at such a young age. And that this recipe has been a hit! Thanks for sharing!
So easy and so good. I let mine proof for about 6 hours and used oregano and rosemary…. it was amazing!
This was amazingly delicious and SO easy. I’ve been (irrationally) intimidated by yeast for years and this recipe was so simple that I couldn’t possibly screw it up. I love the idea of making pizza with it and definitely want to try that next.
This bread is absolutely AMAZING!!!! It’s super easy to make and has such a delicious taste and texture!
I have made this twice . Love it , but both times it has stuck to the pans . Any ideas on what i can do to avoid this or am i doing something wrong ?
So I always rub the bottom of the pan with olive oil. That usually does the job for me. But if you have tried that and it still sticks, you can do the olive oil in the bottom, then use parchment paper on top of that to line the base of the tray. And then add 2-3 tablespoons of olive oil and spread on top of that.
This was so good! Made it for NYE and it was gone quick! Will make again for sure, super easy, just a long process.
Thanks for sharing. I’m so glad to hear the bread was a hit!
loved this recipe. is there any reason I couldn’t bake it in a loaf pan instead?
Hello! I’m really looking forward to trying this recipe for Christmas, I just have to double it because I have a lot of people coming. What size pan would you recommend if I’m doubling the recipe?
Thank you very much
We really enjoy your
Can you freeze this before you bake and if so what stage would you freeze?
I personally haven’t tried freezing the dough, but you can freeze after you bake it. We like to wrap the bread in plastic wrap and then in a freezer-safe storage bag. This can be stored for up 4-6 weeks in the freezer.
Can I mix the dough in my bread machine?
I’ve made this twice and it doesn’t rise very much and gets crispy on the outside but doesn’t brown. What am I doing wrong? The family loves it and it tastes good but it doesn’t look like the pics here.
Great recipe. You might want to check your yeast for freshness and be sure it is rapid rise or sometimes it is called fast rising yeast. If all else fails add 1 tsp gluten and the bread will rise better. Also maybe the temp on your oven may not be what you think. You can check this with a special thermometer. Hope this helps!!
I haven’t used a bread machine for this recipe before, but you could try it. I’m not sure how it would turn out. You’ll have to let us know if you do!
I just took the loaf out of the oven…it smells and looks delicious!!! I made exactly as recipe said but also added some fresh rosemary along with the other two herbs. Tried it…awesome!!!
Mmm the fresh herbs sound incredible. So glad you enjoyed the bread!
My go to almost weekly! I make it to go with pasta, soups, stews. I’ve even doubled it to make giant muffaletta sandwiches for a crowd. Soooooo easy. Works every time…..perfectly!
That all sounds amazing! I’m so glad you enjoy the bread recipe!
Absolutely delicious and possibly the easiest recipe I ever used. Making more tomorrow but will make a pizza out of it. Thanks for sharing this recipe!
This bread is the best !!!! Gone in minutes !! Thank you sharing. Have a blessed day!!
Yummy! However, Total time required should say 10 hours…there’s the additional 2 of rising. The first time I made this, it wasn’t ready in time due to that detail. I added half cut grape tomatoes in the dimples and fresh rosemary on top before baking…chefs kiss on this!
Love this recipe!! Used rosemary instead of oregano and basil…. turned out so so good!! Will make again!!
Our all time fave and “go-to” focaccia. Everyone who has ever tried it, adores it!
Oh this makes us so happy to hear! Thanks for sharing!
After freezing, how best to thaw/raise, refrigerate vs. counter?
You could do either, but I’d probably recommend the counter. The refrigerator will obviously take a bit longer than the counter. If freezing the dough before baking, I would complete step 1 and then freeze. Step two can happen as you thaw and let it raise in the cake pan.
Can an all purpose gluten free flour be used?
I haven’t tried this recipe with gluten free flour, but you could certainly try! You’ll have to let us know how it turns out if you do.
Wow, I had no idea how easy this was to make and Very very good! we love this focaccia bread in our house…👍😋
Absolutely amazing! This has become a weekend staple in our house now!
My go to bread. Always a win!
Awesome and easy
Perfect texture and flavor!
This focaccia bread is the best. I make it all the time and it’s easy.
It is requested by friends and family.
Thank you.
This is so easy and delicious! I always bake this up with a roasted red soup, it’s quickly become a family favorite!
I have made this almost daily (by family’s request) since I first tried it!!!! I just started doubling the recipe. I followed the instructions exactly the first time around. Next time, I only used garlic salt and rosemary!!! Thank you so much for sharing. It will be a must in our home from here on out. Is there a way to follow you on Pinterest?
Made this bread a few times. Has become a favorite that my family request a lot. I change up what we put into the oil. We added anchovies, garlic and Italian seasoning. After baking we sprinkle grated cheese.
That sounds so fun to switch up the flavor! Focaccia is a great one to do that with. I’m glad to hear your family enjoys the bread recipe!
Amazingly good
Would love to know what other toping I could use
Made it twice and came out great. Big hit for my family- I added my family’s favorite toppings (I.e. anchovies, lots of garlic and Italian seasonings). Will be making it again for the holidays.
My go to focaccia recipe! It’s so easy and so delicious, my family raves about this bread any time I make it!
Followed the recipe exactly but used bobs red mill 1:1 gluten free flour. It doesn’t necessarily rise but it’s good and definitely tastier than most shelf gfree breads!
8 hours recommended refrigerate time can it be refrigerated up to 12 hours or 8 max?
Yep! You can refrigerate for up to 24 hours, but at least 8 hours.
I have made this so many times and love it! I find myself out of white flour and am curious if I can substitute wheat flour 1:1 without changing anything else. Thoughts? Thanks!
I wouldn’t recommend doing a 1:1 swap with wheat… it may end up dense, course or dry. Here’s a great article that talks a bit more about swapping wheat for white and how to do it successfully! If you make it with wheat flour, you’ll have to let us know how it turns out. https://www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking
Fantastic recipe! Thank you for this! Simple,
Soft and fluffy like Foccacia should be!
This is my only Foccacia bread recipe now!
5 stars! ❤️
Oh thank you so much!! I’m so glad you loved the bread recipe!
I make this bread ALL THE TIME. It’s everyone’s favorite, and I almost feel guilty because it’s also the easiest bread I make. Thanks so much for this wonderful recipe!
You’re welcome!! I’m all about easy and delicious…. best of both worlds, right? 😉
Could I use bread flour in place of AP flour? Also, I only have 1/4 oz. yeast packets. How many should I use? Should I use the “active dry yeast” or “fast/rapid rising yeast”? Sorry for so many questions.
Hi there! As a bread maker, I think it takes experiments and sometimes many tries to get any bread recipe perfect. Go ahead and try the bread machine flour instead of AP flour. Also open your packets of yeast and measure it into your teaspoons to see how many you will need. Or look online and find a conversion chart. I have used almost any kind of yeast and find they all seem to work out fine. Don’t be afraid to jump in and try! Good luck!
Smells amazing, but had trouble getting it to brown on top without getting overdone on bottom. We are attempting this for my son’s 4-H project.
I’ve made this bread so many times! I’ve used a variety of different herbs, both fresh from garden or dried (all were fantastic) it is an amazing vessel for bbq’d salmon burgers or on its own!!
Super easy and delicious!
FYI! I skipped the refrigeration part of this delicious recipe. I placed the dough ball into an oiled cake pan, added a touch more olive oil to the top of the dough and proceeded to make the deep divots with my fingers. I proceeded and ended up with the best foccacia bread and saved time. Yum. I will make this again. Thank you
Susan
You’re welcome! I’m so glad the bread turned out well for you and that you enjoyed it! Thanks for sharing.
Making a second batch of this today! Twice in one week. Thanks!
You’re welcome!! So glad to hear you enjoyed the bread recipe!
I have made this bread several times and each time it gets better and better! My entire family loves this bread!!! As a matter of fact I have another dough in the fridge to make today (this focaccia is a wonderful vessel for BBQ salmon burgers 👌
Oh that makes me so happy to hear!! Also, BBQ Salmon Burgers sound incredible. So glad you all love this bread recipe. Thanks for sharing!
It’s really annoying that you can’t close the video. It plays over the recipe and you can’t even see the full ingredients or instructions around it.
Oh my stars. Absolutely delicious. Well worth the time to prep it! This recipe is so easy and yummy. Definitely will be making again. And again. And again.
Yay!! I’m so glad you loved the bread and hope you continue to enjoy it again. And again. And again. 🙂
I love small batches, eating for one!! Perfect recipe!!
Thank you! So glad you enjoy the bread recipe!
Serious the easiest most tastiest recipe ever!!! Totally feel like a pro when making this and it doesn’t last around the house more than a day!!! Thank you for sharing.
Oh I love this so much!! Glad you all enjoy and way to go making bread!! 😉
What is the serving size? Thank you!!!!
The whole loaf serves about 8.
Yum, mixed up yesterday am, baked for lunch today took a wedge and dipped in marinara….this will easily become an Italian sandwich melt for us it slices well!!
Yay!! I’m so glad so you loved the bread. It would definitely be delicious for an Italian sandwich melt. Yummy!
I made this bread for the first time last week and received rave reviews. It is so easy to make and amazingly delicious! I doubled it to make two loaves and it disappeared in no time. My family asked for more on Thanksgiving, so I’m planning to triple the recipe and use different toppings on each loaf.
Yay!! I’m so glad you loved the focaccia bread. What a fun idea to use different toppings for the different loaves. So glad you can use it for Thanksgiving, too!!
So easy and great with pasta sauces!!! Family absolutely loves❤️
Oh yay! So happy to hear that. Thanks so much for giving the recipe a try.
I made this bread today…to die for. Came out of the oven perfect after 22 minutes. Mine did stick to the bottom of the cake pan, so I just dug it out with a metal spatula. I will try parchment next time, other than that it’s a keeper. I like it because it’s a smaller “loaf” for a dinner. I have been using bread recipes that sit overnight for a while now. Will never go back to the old way. Texture and taste…wow!
Oh I’m so happy to hear you enjoyed the Focaccia! Thank you so much for your kind words!
Hi Cynthia, I put about 3 tAblespoons of
Oil instead of 1 and it turned out perfect and didn’t stick
I’m wondering if I could put this in crumpet rings for individual sandwich thins? Anyone ever tried this? How long in the oven
I have never tried doing that, but you could give it a try! I’d suggest keeping a real close eye on the baking time. I’d reduce it quite a bit, depending on the size of your crumpet rings. If you do try it, you will have to let us know how the individual focaccia’s turn out.
Delicious and easy.
Yay!! That’s totally what we go for with our recipes. Thanks for giving it a try!
This is definitely a keeper even with the minor tweaks. I weighed my flour at 250 grams, which is a must for any baking, plus reduced the salt flakes and basil to 1/2 and while I added 1 tbsp to the bottom and internal side of my round baking I honest simply drizzled my own desired amount atop before baking. This recipe is universal and quite honestly any topping can be replaced with anything else. My family loved it. Not dense but rather light and delicious.
Yay! I’m so glad your family loved the recipe. Thanks for sharing your tweaks and for giving the recipe a try!
Fantastic recipe. Easy to make and LOVED (and I mean LOVED!) by all. Thanks for sharing the recipe.
You’re welcome!! I’m so glad you enjoyed the recipe! Thanks for giving it a try.
So easy and so good.
Thank you!! Glad to hear you enjoyed it!
This is delicious! I’ve made it twice, the first time I followed the directions and added freshly grated parmesan cheese. The second time, and my favorite, I omitted all the seasonings and sprinkled everything bagel toppings and sunflower seeds. So good!!
Ooh both ways sound delicious. Thanks for sharing! Glad to hear you enjoyed the recipe.
Delicious and so easy! Sprinkle half with everything bagel mix and it was awesome!
Ooh that sounds delish! I’m so glad you enjoyed it!
This was amazing and so super simple. I topped with basil, Italian seasoning, garlic powder and grated parm. Will definitely make again and looking forward to playing around with toppings!!!
Mmmm that sounds so yummy! Thanks for sharing!
Planning to try making bread. And I am happy that I find this recipe. I can’t wait to try this soon. Thank you for sharing this 🙂
You’re welcome! You’ll have to let us know how you like it.
Can and how do I use regular yeast in this recipe?
You can use either active or instant yeast for this recipe since the warm water will activate the yeast. I haven’t used other types of yeast besides active and instant for this recipe so I am not sure how it would turn out if you used a different type. I would love to know how it turns out!
Good morning. Love that you give the nutritional information but can you tell me what a serving size is on this bread? How many servings per loaf? Thank you
I just found the answer. Hubby is diabetic so we are very careful with portion control. Can’t wait to try this, thank you
Hope you like it!
Looks so yummy! Can I bake the bread in a sheet pan instead? And what size would be best? Can’t wait to bake this tomorrow!
Yay! I have never tried baking in a sheet pan, but you could certainly give it a try. I’d imagine as long as the pan is at least a half size baking sheet. You’ll have to let us know how it turns out!
A serving size would be one slice of bread and depending on how thick you cut your slices, the Focaccia Bread Recipe would give you roughly 10-12 slices. Hope this helps!
Oh my! The family inhaled this light and fluffy bread! My only suggestion is to DOUBLE it…. it’s soo good!
I agree!! Thank you so much!
Absolutely delicious. Can’t believe how easy this recipe is.
Thank you so much.
Glad you think so 🙂 Thank you!!
This recipe is absolutely perfect. Very easy to make, delicious to eat! I mix mine up after dinner and let it rise in the fridge overnight. Take it out the next day about 2:00. Let it rise in the pan for 2 hours and it’s ready for dinner!
That sounds perfect! Thank you for letting me know!
Tastes amazing. My first attempt came out a bit dense. Any ideas?
Glad you liked the taste! There are many reasons a bread can come out dense. It’s hard to know for me, not being there. I would check google & see if it was any of those reasons. I’m glad you tried it!
Make sure you’re using proper measurements – especially with flour. You want to weigh the 2 cups of flour to the correct weight per cup
This is the 2nd time I’m making this bread and it is beyond perfect. I followed the instructions you provided with a slight change. When I took the bread out to be in room temperature I just kept it in the oven with the light on due to winters. It’s delicious and I will make it again and again and again. Thank you!
I love that! Thank you for letting me know!
This is such an easy yummy bread. I always make it when I make Zuppa Toscana soup. I have to make 2 because we love it so much. It’s worth buying the salt flakes!
My Italian Fiance LOVED this! He told me how “focaccia was really hard to master”… Thanks to this recipe – I did it the first try! It was too much basil and oregano and salt but it was easy to scrape off and turned out AMAZING! THANK YOU!!!
You are so welcome!! Thank you for trying it & for letting me know! Happy you both liked it!
I’ve made this focaccia bread about 10 times now – it is SO EASY & ALWAYS a hit! Thank you for sharing!
Glad to share 🙂 I am so happy it’s always a hit! Thank you!!
I love this recipe! It is so easy!! My family loves the bread so much. So much better than store bought bread
I am so glad you do! Thank you for letting me know what you thought!
I am going to make this and include sun dried tomatoes. If I sprinkletoppings before pressing down the dough, hoping that will get some of THE toppings deep INto the bread
Sun dried tomatoes would be good! Hope you like it!
The beSt! I tried numerous focACcia recipes and keep coming back to this one. Appreciate your posting it for others to enjoy. It is now my Go to! Will be checking out your other recipes.
Yay!! I hope you like other ones you try! Thank you!
I am looking to double the match amd was wondering if i need to make in two separate bowls or if i can make in one and divide into two at some point in the recipe. Thank you!
You should be fine making it in one & dividing it 🙂
This was my first time baking bread and it was much easier than I anticipated it to be. It is also so nice to look it, very presentable. absolutely delicious. Tasted a lot like a deep dish pizza crust haha. My three year old and husband ate it up at dinner! Thank you!
Yay! Love to hear that! Thank you for letting me know 😉
I Am about to make the Dough but i dont have all the spice availabLe can i use Italian Seasoning instead???
You sure could 😉
Loved this bread! Its so easy to make and it turns out so Soft and fluffy. I topped it eith dried oregano, Garlic and onion powder aS well as fresh Minced garlic. Tastes delicious with butter or cream cheese and by itself. Really happy With this recipe and i will be making it again for friends and family.
Sounds delicious! Wish I had a load made! Thanks for sharing that!
I have made this bread twice now. The trick seemed to be in mixing the dough while pouring in the WATER so that the dough forms nicely. I let it rest in the fridge for 8 hours and baked it for 23 minutes! If you WOULD like the bread a little less oily…pour out the excess olive oil immediately after you remove the bread from the oven. It tasted fantastic!
This was PHENOMENAL!!! Im Sooo glad i gave it a try. It was my first time making bread of anY kind and wow! Just wow! Followed it step By step and we were droOling. Thank you!
Yay!! Love to hear that! Happy you tried it! Thank you!
Hey! i have a question, i let my dough chill for about 12 hours in the fridge and when i took it out it had risen more than i anticipated. then, it was insanely sticky and not really firm enough to be in a ball, more of a melty disk? any ideas for my predicament? It is doing the two hour rest right now, so we will see how it turns out
Hello! This recipe is from a contributor, Alicia at http://www.thebakerupstairs.com/. I would suggest leaving her a comment for this recipe, since she is familiar with it. Hope she can help you!
I’ve been making this every week for the past month – each time, it’s perfect and so yummy! Thank you.
You are welcome!! I am so glad you make it often! Thanks!
I love this recipe! I have made it four tImes now. It always turns out delicious. i do havE a question though, i feel like i follow INSTRUCTIONS exactly but my ball is always much mOre wet for the second rise. It is also mushy when im putting my fingers through. I have experimented with all riSe times. I would love to have feedback of what i May be doing wrong? Thank you! Either way its always delicious
This recipe is from my contributor, Alicia at http://www.thebakerupstairs.com/. You may want to leave her a question on her site. She’ll be able to answer you faster 🙂
This recipe is so easy and so good. Perfect every time! Perfect for tWo…
Glad you think so 🙂 Thank you for letting me know!
THIS IS THE EASIEST AND MOST DELICIOUS BREAD EVER! ANY AMATEUR BAKER CAN SUCCEED WITH THIS RECIPE. I MAKE IT VERY OFTEN, AND HAVE GOTTEN COMPLIMENTS AND REQUESTS FOR THE RECIPE EVERY SINGLE TIME I’VE SHARED IT WITH SOMEONE. THE RIGHT AMOUNT OF FLAVOR AND CRUNCH. WE LOVE TO USE IT FOR DIPPING IN SOUPS, OR USING IT FOR SANDWICHES.
Thank you for sharing the recipe with others! Glad it’s a hit!
I’ve made this recipe before and it turned out absolutely perfect and tasted so great. I now wanted to try making it for a friend who is gluten free – is it okay to just substitute the regular flour for gluten free flour?
Yes, it should be ok 🙂 I hope your friend likes it! Thank you!
this recipe was easy to make and the end result was excellent. I will be making this one over and over again. Thank you
Glad to hear that! Thank you for letting me know!
This recipe sounds like my kind of recipe—easy. I’ll be trying it real soon.
It is! I hope you like it!
Aaaaaaamazing! It turned out so good!
Oh, I am so glad! Thank you for letting me know!
Giving this recipe a try. However, it states total time 8 hours 55 minutes but it includes 30 prep, 25 cook, 8 hours in REFRIGERATOR then 2 hours room temperature before baking.
I absolutely love this recipe. It is so easy and comes put so perfectly. I’ve done it 3 times this week alone. I wish I would have come across this years ago but happy to have it now. I use slightly more water than the recipe calls for and for the topping I use what’s on hand including fresh rosemary and lavender from my garden, dried thyme, roasted garlic and nice salt. I’ve baked mine in a cast iron skillet and a square pan and both come out great. The cast iron may be my favorite. Thanks for an awesome recipe!
You are so nice! Thank you & everything you’ve done sounds perfect!
If i HAD TO CHOOSE ONE THING I HAD TO EAT FOR THE REST OF MY LIFE (without health consequences) it would Be bread. And now i have found my favorite bread recipe EVer. This bread is glorious. So easy to make! I will aLways make the doUgh the day ahead.
That’s so nice of you to say & I would agree! I love bread! Thank you so much!
Came out tasty and very CrUnchy but the yeast measure seems odd. The dough took forEver to rise (3 hours) when I took it out of the fridge Even then was not quite as fluffy as i ANTICIPATED. Is the measure actually 1 1/4 teaspoons? It seemed odd having a teaspoon left in the packet. Is it supposed to read 1 1/4 oz? Just checking since most recipes use a whole packet.
STill delicious but i would have loved a little more fluff and a faster rise.
I’m wondering the same thing. I’ve never seen 11/4 teaspoons in a recipe before.
This looks delicious & so so easy! Just wondering what flour should be used?
You could use all-purpose or even bread flour.
It was easy to make and deliciouS. First time making Bread.
Way to go!! Glad you tried it & liked it!
Thank you so much!!! I loved this and so did all of my family. I am making it again tonight- and although I am perfectly happy eating it as is,I thought I would turn it into a pizza for my guys. I’m going to bake it for 20 minutes, then add the toppings and put it back in the oven for a few more minutes. Yummy!!!!
Great idea!! You’ll have to let me know what you think! Thank you!
Hi ALICIA
THNKS A LOT FOR THIS RECEIPE
DONE IT today
Was a bit tensed at first wondering if i was doing everything correctly
But I LOVE It! It tastes LIKE THE “PAIN A L,’ancienne” except it is round ?
This receipe helped us during complete lockdown
Will try other simple receipes from you
Thank you ?
Thanks for trying it!! So glad you liked it 🙂 Hope you find others to try!
This was amazing! Focaccia is by far my favorite type of bread but i was sure it had to be complicated to be as delicious as it is. This was so simple i think anyOne could make it! It was especially a treat for my boyfriend who has never had homemade bread before this…He loved it so much that the loaf i made today is already gone and i just put another batch in the fridge tonight to make it again tomorrow 🙂
What a nice compliment! It really is simple. Glad you thought so & liked it & tell your boyfriend, thanks!
I do not have sea salt On hanD. Do you think j could use regular table Salt??
Yes, for sure 🙂 Hope you like it!
KRISTYN, THIS WAS A HUGE HIT FOR MY FAMILY! THANKS FOR THE AWESOME RECIPE. I DIDN’T HAVE TEN HOURS TO PREP THIS, SO I MADE THE DOUGH, LET IT SIT ON MY COUNTER IN A COVERED BOWL FOR FOUR HOURS, THEN PROCEEDED TO PUT IT IN THE PAN AND FOLLOWED THE REMAINING PART OF THE RECIPE. IT WAS THE BEST HOMEMADE BREAD I’VE MADE IN AWHILE! ONE NOTE FOR PEOPLE WHO ARE TRYING THIS: THE DOUGH IS REALLY LOOSE AND STICKY, I WAS TEMPTED TO ADD MORE FLOUR BUT DIDN’T, AND IT TURNED OUT BEAUTIFULLY.
I am so glad it turned out & that you liked it! Thank you for letting me know 🙂
Hello!
Not sure if it will come out well without Oil.
The mEasuRements seemed off. I had to aDd flour because the dough was too wet. Also the esTimated time is off by two hours. After thE dough is in the fridge for eight hours it needs two hours in the pan (a little frustraTing). HopIng it turns out well after this many hours Going into it.
You may have needed a little more flour. It can be in the fridge up to 24 hours, but, at least 8 hrs & then 2 hours in the pan. That 2 hours is not included at the top, sorry about that.
And yet, you still haven’t changed the time on the recipe.
I have not made This yet but was wondering if you can use bread flour for this recipe? Thanks!
I haven’t personally tried, but you sure could 🙂 Enjoy!!
I havent tried this yet but im so excited to get it all together, but i have a question i typically keep olive oil on hand but ran out and im in a really rural area so i was wondering if any oil would work?
I haven’t tried with another bread, but Canola oil or Vegetable oil should work. Let me know what you think! Thank you!
This is a delicious alternative to our typical garlic bread. I lOve how bright and warm the flavors are.
I love a good focaccia bread and this recipe is amazing!
this bread is seriously soooo amazing! And so simple! I love it! THanks!
I want to have this with every meal!
Made this with a spaghetti dinner last night and it was a hit all around the table! Delicious!
Love focaccia bread! Hate to admit, we love bread with everything! I love the seasonings on this & how soft it is!
I’ve never met a bread i didn’t like! Love that you gave so many different ways to change this up. Can’t wait to start working my way through the list.
So excited to try this recipe. It looks so good and easy. Looks Like the kind of bread that would go with anything italian.
this bread is so good. We love dipping in all sorts of sauces. It’s so fluffy and cris! the spices on the top make the flavor so YUMMY! Great for parties!