10 Easy Focaccia Bread Recipes

Studies show that 73% of home bakers find focaccia to be one of the most approachable artisanal breads to master. You'll discover how this Italian flatbread can transform from a simple dough into ten distinct variations, each offering its own combination of textures and flavors. From the traditional rosemary and sea salt to the unexpected grape and honey version, these recipes will help you create restaurant-quality focaccia in your own kitchen. Let's explore how a few basic ingredients can yield such remarkable results.

Classic Rosemary and Sea Salt Focaccia

Classic rosemary and sea salt focaccia is a traditional Italian flatbread known for its pillowy texture, dimpled surface, and aromatic flavor profile. This bread has become a staple in both home kitchens and professional bakeries, celebrated for its versatility and relatively simple preparation process.

The key to achieving the perfect focaccia lies in allowing sufficient time for the dough to develop its signature texture through proper fermentation and proofing. This recipe creates a bread with a crispy golden crust and a light, airy interior that's perfect for dipping in olive oil or using as a base for sandwiches.

Ingredients:

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• ¼ cup extra virgin olive oil, plus more for topping
• 3 tablespoons fresh rosemary
• Coarse sea salt for topping
• 1 teaspoon honey

Mix the yeast with warm water and honey, letting it stand until foamy. Combine flour and salt in a large bowl, then add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Transfer to an oiled 9×13 inch baking pan, stretching to fit. Create dimples with your fingers, drizzle with olive oil, and let rise another 30 minutes. Top with rosemary and sea salt, then bake at 425°F (220°C) for 20-25 minutes until golden brown.

For optimal results, ensure all ingredients are at room temperature before starting. The dough should be relatively wet and sticky – resist the urge to add extra flour. A metal pan will create a crispier bottom crust than glass or ceramic bakeware. Allow the bread to cool for at least 15 minutes before slicing to maintain its structure.

Garden Herb and Garlic Focaccia

Garden herb and garlic focaccia is a classic Italian flatbread known for its pillowy texture, crispy exterior, and aromatic blend of fresh herbs. This rustic bread features dimpled indentations on the surface that create perfect pools for olive oil, herbs, and garlic to collect, infusing every bite with Mediterranean flavor.

This recipe produces a focaccia that's both visually striking and delicious, combining the earthiness of rosemary, the brightness of thyme, and the pungent warmth of garlic. The dough requires minimal handling and proves to be forgiving for both novice and experienced bakers, making it an excellent choice for homemade bread making.

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• ¼ cup extra virgin olive oil, plus more for topping
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 tablespoon fresh sage
• 1 teaspoon coarse sea salt
• ½ teaspoon black pepper

Mix the flour, yeast, and salt in a large bowl. Combine warm water and olive oil, then gradually incorporate into the dry ingredients until a sticky dough forms. Cover and let rise for 1 hour in a warm place. Transfer the dough to an oiled 9×13 inch baking pan, stretching it to fit the corners. Let rise another 30 minutes. Using your fingers, create deep dimples across the surface of the dough, then drizzle with olive oil and sprinkle with garlic, herbs, sea salt, and pepper.

Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown on top and cooked through. Allow to cool slightly before cutting into squares.

For best results, ensure all herbs are fresh rather than dried, as they'll provide more flavor and aroma. The dough should be quite wet and sticky – resist the urge to add more flour, as this moisture content is crucial for achieving the characteristic texture. The focaccia can be stored at room temperature for up to 2 days, though it's best enjoyed fresh from the oven or reheated briefly before serving.

Sun-Dried Tomato and Olive Focaccia

Sun-dried tomatoes and olives transform a basic focaccia into a Mediterranean delight, perfect for serving alongside pasta dishes or as an appetizer. The combination of these bold, briny ingredients creates a depth of flavor that perfectly complements the bread's chewy interior and crispy top.

This recipe yields a richly flavored focaccia that can be prepared in advance and served at room temperature, making it ideal for entertaining or casual dining. The dough requires minimal handling and rewards patience during the rising process with a light, airy texture.

• 3½ cups bread flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• 2 teaspoons salt
• 1 cup sun-dried tomatoes, chopped
• 1 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh rosemary
• Coarse sea salt for topping
• 1 teaspoon garlic powder

Mix the yeast with warm water and let stand for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the yeast mixture and 2 tablespoons of olive oil. Knead until smooth and elastic, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Press the dough into a generously oiled 9×13-inch baking pan, creating dimples with your fingertips. Scatter the sun-dried tomatoes, olives, and rosemary over the surface, pressing them gently into the dough. Drizzle with additional olive oil and sprinkle with sea salt and garlic powder. Let rise for another 30 minutes. Preheat oven to 425°F and bake for 20-25 minutes until golden brown.

For best results, avoid overworking the dough when incorporating the toppings, as this can lead to a dense texture. The focaccia can be stored at room temperature for up to 2 days, wrapped in foil, though it's best enjoyed fresh from the oven. Reheat briefly before serving to restore the crust's crispiness.

Caramelized Onion and Sage Focaccia

This rustic Caramelized Onion and Sage Focaccia combines the rich, sweet flavors of slowly cooked onions with the earthy, aromatic notes of fresh sage. The combination creates a bread that's perfect as an appetizer, sandwich base, or accompaniment to soups and stews.

The key to this focaccia's distinctive taste lies in properly caramelizing the onions, a process that typically takes 30-40 minutes but yields incredibly sweet and tender results. The fresh sage leaves become crispy during baking, adding both visual appeal and a sophisticated herb flavor to the final product.

Ingredients:

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• 2 teaspoons salt
• 3 large onions, thinly sliced
• 15-20 fresh sage leaves
• 1 tablespoon butter
• 1 teaspoon sugar
• Coarse sea salt for topping

Begin by preparing the caramelized onions. Heat butter in a large skillet over medium-low heat, add sliced onions and sugar, and cook for 30-40 minutes, stirring occasionally until golden brown and very soft.

Meanwhile, combine warm water and yeast in a large bowl, let stand for 5 minutes until foamy. Add flour, 2 tablespoons olive oil, and salt, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, then place in an oiled bowl to rise for 1 hour or until doubled in size.

After the first rise, punch down the dough and spread it into an oiled 9×13 inch baking pan, creating dimples with your fingertips. Top with the cooled caramelized onions and fresh sage leaves, drizzle with additional olive oil, and sprinkle with coarse sea salt. Let rise again for 30 minutes while preheating the oven to 425°F (220°C). Bake for 20-25 minutes until golden brown.

For best results, avoid rushing the caramelization process of the onions, as this is crucial for developing their sweet flavor. The focaccia can be made ahead and frozen for up to 3 months – simply wrap tightly in plastic wrap and aluminum foil, then reheat in a 350°F oven for 10 minutes when ready to serve.

Mediterranean Vegetable Focaccia

Mediterranean Vegetable Focaccia is a rustic Italian flatbread that combines the simplicity of traditional focaccia with colorful Mediterranean vegetables. The combination of fresh herbs, olive oil, and roasted vegetables creates a delightful harmony of flavors that transport you straight to the Italian countryside.

This recipe yields a soft, pillowy bread with a crispy exterior, topped with cherry tomatoes, bell peppers, red onions, and olives. The dough is enriched with extra virgin olive oil, which gives it its characteristic texture and flavor, while the vegetables add both visual appeal and a burst of Mediterranean freshness.

Ingredients:

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• 2 teaspoons salt
• ½ cup extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 tablespoon dried oregano
• Sea salt for topping
• Black pepper to taste

In a large bowl, combine warm water and yeast, letting it sit until foamy. Mix in flour, salt, and ¼ cup olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size. Punch down the dough and spread it onto an oiled baking sheet, creating dimples with your fingers. Top with vegetables, herbs, remaining olive oil, salt, and pepper. Let rise again for 30 minutes.

Preheat oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown. The vegetables should be slightly charred, and the bread should sound hollow when tapped on the bottom.

For best results, allow the dough to rise slowly in the refrigerator overnight for enhanced flavor development. Always ensure your vegetables are patted dry before placing them on the dough to prevent excess moisture. The bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days, though reheating in the oven will help restore its crispy exterior.

Potato and Rosemary Focaccia

Potato and rosemary focaccia combines the classic Italian flatbread with tender slices of potato and aromatic rosemary, creating a hearty and flavorful bread that's perfect for any meal. The starchy potatoes add a unique texture while complementing the olive oil-rich bread base, making this variation particularly satisfying.

This recipe yields a soft, pillowy focaccia with a golden-brown crust, featuring layers of thinly sliced potatoes that become delightfully crispy around the edges. The combination of fresh rosemary and sea salt creates an irresistible aroma that fills your kitchen as it bakes.

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 medium potatoes, thinly sliced
• 3 sprigs fresh rosemary
• Coarse sea salt
• Black pepper to taste

Mix the yeast with warm water and let it bloom for 5 minutes. In a large bowl, combine flour and salt, then add the yeast mixture and olive oil. Knead until smooth and elastic, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size. Meanwhile, slice the potatoes very thinly using a mandoline or sharp knife, and soak them in cold water to prevent browning.

After the first rise, press the dough into an oiled 18×13 inch baking sheet, creating dimples with your fingertips. Drain and pat dry the potato slices, then arrange them in overlapping rows on top of the dough. Drizzle generously with olive oil, sprinkle with rosemary leaves, sea salt, and black pepper. Let rise again for 30 minutes. Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.

For best results, slice the potatoes as thinly as possible to ensure they cook fully during baking. If the potatoes start browning too quickly while baking, cover the focaccia loosely with foil. The bread can be stored at room temperature for up to 2 days, but is best enjoyed fresh and warm from the oven.

Pesto and Pine Nut Focaccia

Pesto and pine nut focaccia combines the rich flavors of traditional Italian bread with the aromatic essence of fresh basil pesto and toasted pine nuts. This combination creates a savory, herbaceous bread that's perfect as an appetizer, sandwich base, or accompaniment to soups and salads.

The key to achieving the perfect pesto focaccia lies in allowing adequate time for the dough to develop its characteristic texture and ensuring an even distribution of toppings. The dimpled surface of the focaccia provides perfect pockets for the pesto to settle, while the pine nuts add a delightful crunch and nutty flavor to each bite.

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• ¼ cup olive oil
• 1 cup fresh basil pesto
• ½ cup pine nuts
• Extra olive oil for drizzling
• Sea salt for sprinkling

Mix the yeast with warm water and let it stand for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the yeast mixture and olive oil. Knead for 10-12 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size. Punch down the dough and spread it onto an oiled baking sheet, creating dimples with your fingertips. Let rise again for 30 minutes.

Preheat the oven to 425°F (220°C). Spread the pesto evenly over the dimpled dough, making sure it settles into the indentations. Scatter pine nuts across the surface, drizzle with additional olive oil, and sprinkle with sea salt. Bake for 20-25 minutes until golden brown.

For best results, toast the pine nuts lightly before adding them to the bread, and ensure your pesto is room temperature for easy spreading. The focaccia is best enjoyed fresh from the oven but can be stored in an airtight container for up to 2 days. To reheat, warm in a 350°F oven for 5-10 minutes.

Three Cheese and Black Pepper Focaccia

This rustic Italian focaccia combines the sharp flavors of three distinct cheeses with the bold kick of freshly ground black pepper. The combination creates a perfect balance between creamy, salty, and pungent notes, all nestled within a light and airy bread base.

The key to achieving the perfect texture lies in allowing adequate time for the dough to rise and develop its signature air pockets. While traditional focaccia often features olive oil and herbs, this variation elevates the classic by incorporating parmesan, mozzarella, and gorgonzola, creating a decadent treat perfect for any occasion.

• 3½ cups bread flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• 2 teaspoons salt
• ⅓ cup olive oil
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• ⅓ cup crumbled gorgonzola
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse sea salt
• Extra olive oil for drizzling

Start by combining warm water and yeast in a large bowl, letting it sit for 5 minutes until foamy. Mix in flour, salt, and ¼ cup olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Punch down the dough and spread it onto an oiled 9×13 inch baking pan, using your fingers to create dimples across the surface. Drizzle with remaining olive oil and let rise for another 30 minutes. Preheat oven to 425°F (220°C). Sprinkle the three cheeses evenly over the surface, followed by fresh black pepper and sea salt. Bake for 20-25 minutes until golden brown and the cheese is bubbling.

For best results, use room temperature cheeses and freshly ground black pepper, as pre-ground pepper lacks the same intensity. The focaccia can be stored at room temperature for up to 2 days, though it's best enjoyed warm from the oven. Reheat individual slices in a toaster oven to restore their original texture.

Grape and Honey Focaccia

Grape and honey focaccia represents a delightful twist on traditional Italian bread, combining the sweetness of honey with bursts of juicy grapes pressed into a perfectly chewy, olive oil-enriched dough. This variation has roots in the Italian grape harvest season, where bakers would incorporate fresh grapes into their bread as a celebration of the season's bounty.

The key to achieving the perfect grape and honey focaccia lies in selecting firm, seedless grapes and high-quality honey. The grapes caramelize slightly during baking, while the honey creates a subtle sweetness throughout the bread and helps achieve that signature golden-brown crust.

Ingredients:

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• ¼ cup honey, divided
• ½ cup extra virgin olive oil, divided
• 2 teaspoons salt
• 2 cups seedless red or black grapes
• 2 tablespoons fresh rosemary
• Coarse sea salt for topping

Mix the yeast with warm water and 1 tablespoon of honey, allowing it to bloom for 10 minutes. In a large bowl, combine flour and salt, then add the yeast mixture and ¼ cup olive oil. Knead until smooth and elastic, about 8-10 minutes. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled. Press the dough into an oiled 9×13 inch baking pan, creating dimples with your fingers. Press halved grapes into the surface, drizzle with remaining olive oil and honey, sprinkle with rosemary and sea salt. Let rise again for 30 minutes, then bake at 425°F (220°C) for 20-25 minutes until golden brown.

When making grape focaccia, ensure the grapes are very dry after washing to prevent excess moisture in the dough. If the grapes are particularly large, consider cutting them in half lengthwise. The bread is best consumed within 24 hours of baking, though it can be frozen for up to one month if wrapped tightly in foil and placed in a freezer bag.

Roasted Red Pepper and Thyme Focaccia

Roasted red peppers and fresh thyme create a Mediterranean-inspired focaccia that's both visually striking and packed with flavor. The sweetness of the roasted peppers combines perfectly with the earthy, aromatic thyme, while the olive oil-enriched bread provides a perfect canvas for these classic ingredients.

This recipe yields a soft, pillowy focaccia with a crispy exterior, dimpled surface, and rich flavor profile. The dough requires minimal handling and can be prepared in advance, making it an ideal choice for both novice bakers and experienced bread makers alike.

Ingredients:

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• ¼ cup extra virgin olive oil, plus more for topping
• 3 roasted red peppers, sliced
• 4 sprigs fresh thyme, leaves removed
• 1 tablespoon flaky sea salt
• 1 teaspoon garlic powder

Mix the yeast with warm water and let stand for 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size. Transfer to a well-oiled 9×13 inch baking pan, stretching to fit. Cover and let rise another 30 minutes. Preheat oven to 425°F. Using your fingers, create dimples in the dough surface. Arrange roasted peppers on top, sprinkle with thyme leaves, drizzle with additional olive oil, and add flaky salt and garlic powder. Bake for 20-25 minutes until golden brown.

For best results, roast your own red peppers instead of using jarred ones, as they'll provide better flavor and texture. To prevent the peppers from burning during baking, slightly press them into the dough's dimples. The focaccia can be stored at room temperature for up to 2 days, wrapped in foil, but is best enjoyed fresh from the oven while still warm.