Italian Focaccia Bread Recipe
Italian Focaccia Bread Recipe delivers irresistible flavor with a tender crumb and crisp golden edges. This no-knead flatbread is a perfect canvas for bold toppings like olives and rosemary.
Whether you serve it as an appetizer, snack, sandwich base, or savory side, this easy homemade focaccia brings rustic Italian charm to any meal.
Must-Have Ingredients for Italian Focaccia Bread
- All-purpose flour – The structure-builder of the bread, forming a tender but sturdy base.
- Warm water – Activates the yeast and brings the dough together effortlessly.
- Instant yeast – Speeds up rising time while creating a light, airy texture.
- Fine sea salt – Balances flavor and enhances every bite.
- Extra virgin olive oil – Infuses richness into the dough and creates a beautifully golden crust.
- Mashed potato (optional) – Adds moisture and fluff for a softer, more pillowy focaccia.
- Black olive slices – Briny and bold, they contrast beautifully with the bread’s softness.
- Heirloom or cherry tomatoes – Bring sweet bursts of juiciness and a splash of color.
- Fresh rosemary leaves – Classic Italian herb that perfumes every bite with earthy fragrance.
- Fleur de Sel – A final touch of sea salt flakes for crunch and depth.
- Toasted fennel seeds – Offer a subtle sweetness and aromatic complexity.
How to Make Italian Focaccia Bread: Step-by-Step Highlights
Start by combining flour, salt, mashed potato, and rosemary in a bowl. Stir the warm water with yeast and olive oil, then pour it into the dry mix. Stir until a sticky dough forms and let it rise until doubled.
Once risen, press the dough into an oiled skillet. Dimple the surface, drizzle more olive oil, and scatter on your toppings. Let it rise a second time while your oven preheats.
Bake until golden and puffed, then cool before slicing into rustic wedges or strips. Simple, satisfying, and incredibly aromatic.
Focaccia Tips & Flavorful Variations
For an even fluffier focaccia, add mashed potato or a pinch of sugar to your yeast mixture to boost fermentation. This helps achieve a cloud-like texture without compromising its signature crust.
Change up the toppings to match the season or your cravings. Try thin-sliced red onion, roasted garlic cloves, artichokes, or spicy pepperoncini. Or, embrace the focaccia art trend and arrange veggies and herbs into beautiful garden patterns before baking.
Stick with olive oil if possible, as it’s essential for achieving the traditional golden exterior and luxurious flavor. If necessary, substitute with a neutral oil like sunflower or walnut.
Keeping It Fresh: Storing Your Focaccia Bread
Let the focaccia cool completely before storing. Wrap it in parchment or foil and keep at room temperature for up to two days for optimal texture. To extend freshness, refrigerate in an airtight container for up to five days.
For longer storage, freeze in slices with parchment in between layers. Reheat in a 350°F oven for 10 minutes or until warm and crisp on the outside—almost as good as fresh from the oven.
Italian Focaccia Bread Recipe
Ingredients
For the Dough
- 1 cup warm water
- 3 tbsp extra virgin olive oil
- 2.5 cups all purpose flour
- 1.5 tsp instant yeast
- 1 tsp fine sea salt
- 1/2 cup mashed potato optional, enhances fluffiness
Toppings
- 1 Tbsp fennel seeds toasted
- 2 –3 tbsp black olive slices
- 1 –2 sprigs fresh rosemary leaves only
- Heirloom or cherry tomatoes sliced
- 1 pinch Fleur de Sel sea salt to taste
Instructions
- Combine the flour, sea salt, and half of the rosemary in a large mixing bowl. Incorporate the mashed potato by hand until evenly distributed throughout the flour mixture.
- In a separate bowl, whisk together the warm water, yeast, and olive oil. Pour this liquid mixture into the flour bowl, stirring with a large spatula until a sticky dough forms. Briefly knead by hand for one minute until the dough holds its shape in a cohesive ball.
- Drizzle or brush the top with a bit of olive oil, cover with a kitchen towel, lid, or plastic wrap, and set the bowl in a draft-free location. Let it rise until doubled in volume, approximately 2 to 3 hours.
- Oil a 12-inch cast iron skillet lightly. Transfer the dough into the skillet and use your hand to gently stretch it to the edges. Press fingertips across the surface to form characteristic dimples.
- Drizzle lightly with olive oil. Scatter sliced tomatoes, olives, and rosemary over the top. Optionally include other toppings like red onion, pepperoncini, scallions, or zucchini. Finish with Fleur de Sel and toasted fennel seeds. Cover and allow a second rise at room temperature for 30 to 45 minutes during oven preheating.
- Preheat oven to 400°F. Bake uncovered for 30 to 35 minutes, or until the surface and edges take on a light golden hue.
- Cool on a rack before removing from the skillet and slicing for serving.
Notes
Substitutes for olive oil include walnut, sunflower, vegetable, or canola oil, though extra virgin olive oil is recommended.
To create focaccia art, press herbs and vegetables into the dough prior to baking for decorative flair.
For added fluffiness, whisk 2 tsp sugar with yeast and warm water, let stand until foamy, and then proceed with the recipe.
