Focaccia Bread is an Italian bread that is made with lots of olive oil and full of Italian seasoning for a delicious and savory snack or appetizer. It’s a great bread to add to a bread basket along with my garlic breadsticks and homemade bagels!

Easy Focaccia Bread Cut into Slices and on a White Plate
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Focaccia Bread

Focaccia Bread comes from the Roman words, ‘panis focacious’, meaning fireplace bread or center bread. But, you don’t have to make this bread over a fireplace or even in the center of a room! Your oven in the kitchen will work just fine for this tasty bread that is delicious eaten on its own or dipped in olive oil! In addition, this recipe has turned out to be a great crust for recipes like Jalapeno Honey Bread, Cheesy Onion Focaccia Bread, and Buffalo Chicken Focaccia Bread, just to name a few. So, get out your bottle of olive oil and other ingredients to get this flavorful bread on the table! I also have focaccia breadsticks perfect for dipping.

Hands Tearing off a Piece of Focaccia Bread

Bread Ingredients

Olive oil: Olive oil is used both in the dough, and to the baking dish. This gives the bread incredible flavor and texture.

Seasonings: I used Italian seasoning, garlic, and salt for this recipe. They are the perfect blend of seasonings for this delicious focaccia bread.

Water: Be sure that you warm your water to about 105°-110°F. This will activate the yeast to get the best rise for your bread.

Crusty Edge of a Piece of Focaccia Bread

How to Serve Focaccia Bread

The most common way to serve focaccia bread is with a plate of olive oil and balsamic vinegar. But, that is not the only way! It’s wonderful as is and a tasty alternative to your sandwich bread. It also pairs well with a bowl of tomato soup or with a wedge salad for a light, but satisfying meal. 

Dipping Piece of Focaccia Bread into Oil and Balsamic Vinegar

How to Store Focaccia Bread

Focaccia Bread is best eaten the same day it is made, but if you can’t eat it all, you could store the leftovers in the freezer. Wrap it tightly in plastic wrap; then, wrap it again in aluminum foil. Label and date it; it will last about a month in the freezer. If you do have some bread that has gone stale, you can toast the pieces in the oven for some tasty croutons!

Focaccia Bread that has been Drizzled with Oil and Balsamic Vinegar on a White Plate with Tomato

More Bread Recipes

4.89 from 9 votes

Focaccia Bread

Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Focaccia Bread is an Italian bread that is as easy to make as it is flavorful!


  • 1 cup (237 g) water, warmed (about 105°-110°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon active dry yeast
  • cup (75 g) olive oil, plus 1 teaspoon for topping
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic, minced
  • 1 teaspoon kosher salt, divided
  • cups (312.5 g) all-purpose flour


  • In a large bowl, combine the water, sugar, and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.
  • In a small bowl whisk together the olive oil, Italian seasoning, garlic, and half of the salt.
  • Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
  • Add the flour to the yeast mixture. Stir to combine.
  • Add the dough to a greased bowl and cover with a clean tea towel. Rest for 1 hour in a warm place, or until the dough has doubled in size.
  • Preheat the oven to 450°F.
  • Pour the remaining oil mixture into a 9×11-inch baking dish. Use a pastry brush to coat the bottom of the dish.
  • Transfer the risen dough to the prepared baking dish. Work the dough to the edges and use your fingers to create dimples in the dough.
  • Brush the top of the dough with 1 teaspoon of olive oil and sprinkle the remaining sea salt. Bake for 18-20 minutes, or until the top is golden brown.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Just mas
    De this bread omg so good I added some grated parm we r having it with our pasta tonite. Ty so much I love all your recipes I have tried so many and they all came out like described .hubby say we need to build another room for all my baking supplies lol..

  2. Thank you so much for sharing your ideas..this makes me more inspired to bake..God bless you more maam

  3. Can I make the foccacia bread using sourdough starter instead of yeast? Can sourdough be substituted for yeast in any bread? What would I need to do differently in the recipe? Thank you, Janice

  4. I tried making this with Gluten Free flour and it didn’t turn out. The dough was super dry and I had to kneed it into a ball to make it come together. I followed the instructions on how to let it rise and it never did. I have made pizza dough with GF flour and it’s come out and risen. Any suggestions? Should I have used more water or used my KitchenAid with a dough hook to mix the flour with the liquid? Thanks for any help.

  5. I have wanted to make this recipe for a while but found some focaccia at Sam’s Club and was buying that. Tonight I am taking soup for Lenten Soup and Scripture at my church and decided to try this recipe to take the bread also. I am so glad I did. It is so simple and really absolutely delicious. I baked one “loaf” this morning and decided to do another this afternoon. I wanted it to be a little thicker so I am trying a little more water, a little more sugar, a little more oil and a little more flour. We will see. Thanks for posting so many fabulous recipes. I have had so much success with what I have made from your posts.

    1. I have to update my comment. I made two more loaves for an event. I followed the suggestion of an 8 x 10 pan, which I found on Amazon. They were listed as brownie pans. They made a real difference in the thickness of the bread and the moisture was much better. People were raving about my bread. Thank you again for your wonderful recipes. I followed the recipe for the dough but added a bit of rosemary sprinkled on top and with about 5 minutes to go, I sprinkled fresh parm on top.

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