Focaccia Bread Recipe

Focaccia is a soft Italian flatbread with a light airy texture, crisp edges and the classic dimples on top. It is usually flavored with olive oil, herbs and seasonings. This focaccia recipe is made with whole wheat flour, garlic, herbs and olive oil for a flavorful homemade loaf with a light crumb and golden crust. You can serve it as a side with soups, dips and pasta meals or use it for sandwiches, bruschetta and avocado toast.

About focaccia recipe

Focaccia bread is one bread that I would often pick up from bread shops or supermarket bakery counters. So when I first made this homemade focaccia, I was honestly surprised. It tasted much better than the focaccia I had been buying all these years.

I have made this focaccia with whole wheat flour instead of all-purpose flour. The bread still turns out soft, light and with a lovely texture. I used organic stone-ground flour made from hard durum wheat.

You can also make this focaccia bread with all-purpose flour or bread flour. Add slightly less water while kneading.

Keep in mind that the amount of water will vary depending on the quality and type of flour used. The dough should feel smooth, elastic, soft and slightly sticky.

I adapted this recipe from my Pizza dough recipe. The recipe makes 2 large focaccia loaves, but you can easily halve it.

I kneaded the dough in a stand mixer, though you can also knead it by hand or in a food processor.

For the herb oil, I have used fresh basil along with garlic, parsley and thyme. You can easily change the herbs depending on what you have.

Coriander (cilantro), rosemary, sage or mint also work well, though they will give a different flavor profile. Fresh herbs taste best here, but dried herbs can also be used.

Focaccia tastes best when served warm or on the same day. The texture and flavor change slightly the next day. If you want to bake later, then refrigerate half of the dough after the first rise and use it the next day.

I used a large baking tray for this recipe, but you can also make smaller focaccia breads. Smaller breads will bake faster than one large loaf.

I have also shared my older focaccia video which shows the dough texture, shaping and dimpling technique clearly. The herb oil ingredients are slightly different in the video, and I have used instant dry active yeast there, but the method remains similar.

More Similar Recipes To Try

• Garlic Bread
• Margherita Pizza
• Pesto Pizza
• Whole Wheat Bread
• Pita Bread

How To Make Focaccia Bread (Stepwise)

Making homemade focaccia is not difficult, but it does need some patience. Follow the step-by-step photos below to understand the dough texture, dimpling and how the dough looks after rising.

Prepare Focaccia Dough

1. In a stand mixer bowl or a large mixing bowl, take 2 teaspoons instant yeast (rapid rise yeast) and 1 teaspoon sugar.

2. Add 1½ cups to 2 cups water, at room temperature.

For active dry yeast: Use about 2¼ teaspoons of it. Additionally, use warm water instead of room temperature water. Let the mixture sit for 10 to 15 minutes until frothy and bubbly.

3. Add 4 cups whole wheat flour and 1 teaspoon salt.

4. Begin to knead using a stand mixer fitted with a dough hook. Knead till the dough becomes smooth, elastic, soft and sticky.

You can also knead by hand or in a food processor.

5. Add 3 tablespoons olive oil

6. Continue to knead till the oil is absorbed well and the dough becomes soft, supple and lightly sticky.

Tip: If kneading by hand, add a bit of flour if the dough looks too sticky. Add a few tablespoons water if the dough looks dry.

7. Spread some olive oil all over the dough. Keep the dough in the same bowl and cover with a kitchen towel, lid or plastic wrap.

8. Allow the dough to leaven for 40 to 50 minutes or until doubled in size.

If using active dry yeast or if the weather is cold, the dough may take 1½ to 2 hours or more to rise.

Prepare Herb Garlic Oil

9. Rinse and dry some fresh basil leaves. Chop them. You will need 2 tablespoons chopped basil.

Warm ¼ cup olive oil. You can warm the oil in a small pan or in a heat-safe bowl. The oil should be warm and not hot.

10. Add the following herbs and spices:

• 1 teaspoon finely chopped or minced garlic or 4 medium garlic cloves, finely chopped
• 2 tablespoons chopped basil leaves
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon red chilli powder or paprika or cayenne
• ¼ teaspoon freshly crushed black pepper, or add as required
• ¼ teaspoon salt

11. Mix very well. Let the herbs and garlic steep in the warm oil for at least 20 to 30 minutes so the oil gets infused with the flavors.

Assemble Focaccia Bread

12. Once the dough has doubled, gently remove it from the bowl.

Flatten lightly on your work surface. Divide the dough into 2 equal parts for making 2 focaccia loaves.

13. Grease a baking tray or pan with olive oil. I used a 9×11-inch pan for this recipe.

Since I used a large pan, the focaccia slices are not very thick. If you prefer a thicker and taller focaccia, use a slightly smaller pan or tray.

14. Place one portion of dough on the greased pan and flatten it slightly.

15. Pour either ¼ or ½ of the prepared herb garlic oil on the dough.

16. Using your fingertips, gently indent or dimple the dough all over, keeping about ½ inch space between the dimples.

17. As you dimple, continue to gently stretch and flatten the dough to fit the pan.

18. Cover with a kitchen towel or lid and allow the dough to rise again for 30 to 40 minutes.

Bake Focaccia

19. Before baking, preheat the oven for at least 20 minutes at 200 degrees Celsius (390 degrees Fahrenheit)

The dough will again increase in volume after the second rise. Lightly dimple once again if needed.

20. If you had added only ¼ of the herb oil earlier, drizzle another ¼ portion now. If you already used ½ of the herb oil earlier, then skip adding more oil at this stage.

Use the remaining herb oil for the second focaccia loaf.

Sprinkle a few pinches of salt evenly on top.

21. Bake in the preheated oven for 30 to 45 minutes or until the top looks golden and the edges are lightly crisp.

Using oven mitts or oven gloves, carefully remove the focaccia from the pan and place it on a wired rack to cool.

To check the doneness, tap the bread lightly from the bottom or sides. It should sound hollow and feel firm once baked properly.

22. Slice and serve focaccia bread warm or at room temperature.

Serving Suggestions

Focaccia bread pairs very well with soups like Tomato Soup, Mushroom Soup, Pumpkin Soup or Minestrone Soup. The bread is also great alongside pasta dishes, salads and baked casseroles.

You can serve focaccia with olive oil and balsamic vinegar as a simple appetizer or side. It also tastes good with Pesto, Hummus, cheese dips or herbed butter.

You can also toast the focaccia and use it for Bruschetta or Avocado Toast.

This bread works nicely for sandwiches too. You can fill it with grilled vegetables, cheese, roasted mushrooms or pesto for a simple meal or snack.

Storage

Store the focaccia in an airtight box or bread bag at room temperature for 1 day. If you want to keep it longer, refrigerate for up to 4 to 5 days.

Before serving, lightly warm the bread in an oven or skillet so it softens again.

You can also freeze the focaccia for about 1 month. Wrap the bread well before freezing. Thaw at room temperature and warm before serving.

Dassana’s Baking Tips

1. Adjust Water As Needed: The amount of water needed will vary depending on the quality and type of flour used. While making focaccia, the dough should feel smooth, elastic, soft and slightly sticky. A dry or stiff dough can make the bread dense.
2. Knead The Dough Well: For whole wheat focaccia, knead the dough very well for about 9 to 10 minutes. The dough should feel soft, similar to a soft bread dough. Adding enough water helps in getting a lighter texture.
3. If Using Dry Active Yeast: If your yeast mixture does not turn frothy or bubbly, do not proceed with the recipe. This usually means the yeast is inactive and the bread may not rise properly.
4. Flour Variations: I used organic stone-ground flour for this recipe, but you can also use regular roller-milled whole wheat flour, bread flour or all-purpose flour. If using all-purpose flour or bread flour, you may need slightly less water.
5. Best Served Fresh: Focaccia tastes best when served warm or fresh on the same day. The texture changes slightly the next day.
6. Make Ahead Option: You can prepare the dough ahead of time. After the first rise, refrigerate the dough for up to 5 days. You can also freeze it for up to 1 month. Thaw the dough overnight in the fridge before shaping and baking.
7. Baking Smaller Breads: I used a large baking tray for this recipe, but you can also make smaller focaccia breads or rolls. Smaller breads will bake faster than a large loaf.
8. Pan Size: I used a 9×11-inch pan to bake the focaccia, but similar-sized baking trays work well too.