Latest recipes

Focaccia bread recipe

Focaccia bread recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • Italian bread
  • Focaccia

The smell of baking focaccia is sumptuous; close your eyes and get swept away to an Italian cafe on the water front with a glass of prosecco and a slice of focaccia. My children love this bread so much so that I have to keep guard on it before serving because they will devour the loaf in the blink of an eye.

Dorset, England, UK

4 people made this

IngredientsServes: 4

  • 2 teaspoons salt
  • 500g strong white flour
  • 7g instant yeast
  • 140ml olive oil (not extra virgin olive oil)
  • 360ml water
  • For the finishing touches
  • extra virgin olive oil for drizzling
  • sea salt flakes
  • fresh rosemary or oregano

MethodPrep:30min ›Cook:20min ›Extra time:2hr rising › Ready in:2hr50min

  1. Put the salt into a mixing bowl and add the flour then the yeast, oil and water. Placing the ingredients into the mixing bowl in this order ensures the salt and yeast are kept apart. Start mixing to bring the dough together until all ingredients are incorporated.
  2. Lightly oil a work surface and knead the dough to create a smooth sticky dough, about 9 to 10 minutes. It takes a few minutes to work through the wet stage so be patient and do not be tempted to add more flour to stiffen the dough. The dough is ready when it is smooth and elastic and sticky to the touch.
  3. Place the dough into a lightly oiled large bowl and cover with cling film or a tea towel, or place into a 3L snap-top tub. Leave in a warm place until the dough has doubled in size, about 1 hour.
  4. Line the bottom and the sides of a 23x32cm (9x13 in) baking tray with sides with baking paper and drizzle with olive oil.
  5. Tip the risen dough onto the lightly oiled work surface and knock back. Stretch the dough to fit into the baking tray so it touches the sides. The dough is very elastic and will shrink away from the sides when you let go of it. This does not matter because the dough will grow to fill the tray during the second rise. Place the tray into a large plastic bag and let rise until doubled in size, about 1 hour.
  6. Preheat the oven to 220 C / Gas 7.
  7. Remove the tray from the plastic bag. Lightly oil your hands with olive oil and press your fingers into the dough right to the bottom touching the tray to create dimples. Then sprinkle the dough with sea salt, drizzle with olive oil and scatter with herbs.
  8. Bake until the bread is golden in colour and it has a hollow sound when tapped, about 20 to 25 minutes. Remove from the oven and immediately drizzle with extra virgin olive oil so that the oil soaks into the warm bread. Place onto a cooling rack. Cut into chunks and serve.


Once you have mastered the recipe add olives to the dough or fresh tomatoes on top of the dough before baking etc.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

A classic hit with the family. Usually consumed in one sitting. Yum!-03 Sep 2017

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!


Focaccia, a simple Italian flatbread, can be patted thin for bread with a lot of chew, or thicker for a softer bread. The drizzle of olive oil and scattering of herbs is key to the bread's delicious flavor.


  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1/2 teaspoon sugar
  • 1 cup (227g) warm water
  • 1/2 teaspoon salt
  • 1/2 cup (57g) King Arthur Premium 100% Whole Wheat Flour
  • 2 1/2 cups (301g, approximately) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (25g) extra-virgin olive oil, to drizzle on the focaccia after baking


Dissolve the yeast and sugar in the water. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.

Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl.

Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil.

Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.

When the dough has doubled in bulk, gently deflate it, and turn it out onto a lightly floured counter. Stretch the dough into a 14" circle and place on a greased baking sheet.

Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes.

Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through.

Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. Cut into 6 to 12 wedges. Serve as is, or with marinara sauce, if desired.

Focaccia Bread Recipe


  • 2 1/2 – 3 cups all purpose flour , or bread flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 package yeast , or quick active dry yeast
  • 1/4 cup olive oil , or vegetable oil
  • 1 cup very warm water
  • olive oil , or vegetable oil
  • 2 tablespoons Parmesan cheese , grated fresh
  • 2 tablespoons rosemary , or oregano, chopped fresh, or 2 teaspoons dried herbs such as basil



Tried this recipe? Let us know how it was!

Use one of your favorite Italian herbs, such as basil, or use a mix of herbs for a real tour of Italy. I like the mix of herbs and prefer to use dried herbs.

For Focaccia with Peppers and Onions:

This recipe makes a great bread topped with fried peppers and onions before it is baked. Here is how:

Do not brush the rounds with oil before you bake them. Instead, heat 1 tablespoon of olive or vegetable oil in a 10 inch skillet over medium heat. Cook 2 medium bell peppers, cut into thin slices, and 1 small onion, cut into thin slices, in the oil, for about 5 minutes, stirring occasionally, until they are both softened.

Arrange half of the mixture over each focaccia, pressing lightly into the dough, before sprinkling with herbs and cheese.

Make sure that the whole focaccia bread is covered with the pepper and onion mixture. If it isn’t covered near the edges, do spread a bit of oil around the bread’s edges.

How to Knead Bread Dough

If you like this recipe, please take a moment to share it on your favorite social media. Thanks a lot.


First gently mix the Anna Tipo “00” Flour with the semolina in a bowl. Dissolve the yeast in a 3/4 cup of lukewarm water and set aside. Combine the flour with 2 tsp of sugar (which will help dough rise), then begin kneading the mixture on a wooden board, gradually adding the yeast and water mixture a little at a time next, add 6 oz. milk, 1/4 cup oil, and finally 2 tsp fine salt.

Shape the dough into a ball, then transfer to a bowl and cover with a moist towel. Set it aside in a warm location and let it rise for at least 1 hour.

Coat a rectangular baking tray with a mixture of Rouses Organic Sicilian Olive Oil and water.

Stretch the dough over the baking tray, press fingertips to poke deep dents all over the surface of the dough, then drizzle the surface with more of the Rouses Organic Sicilian Olive Oil and water emulsion. Cover with a towel and set aside for at least 30 minutes to rise.

Press Rouses Sicilian Pitted Olives and grape tomatoes into the dough. Sprinkle with Scalia Sicilian Anchovy fillets, oregano, coarse salt. Brush with more emulsion of Rouses Organic Sicilian Olive Oil and water if surface looks too dry, then bake for 20-25 minutes at 320°F. Remove from the oven and from the baking tray, then cut into slices before serving.

How to Make Focaccia?

To make focaccia pizza, first you mix all the ingredients above to form a sticky dough. You can do it without mixer and by hand.

Transfer the dough into a baking pan and let it rise at room temperature for 60 minutes.

Gently poke the dough all over with your index finger and add the toppings.

For the toppings, I used sea salt flakes, garlic, fresh rosemary and oregano, yielding the best homemade Focaccia bread.


  • 500 grams bread or all-purpose flour (17.5 ounces about 3 1/4 cups), see note
  • 10 grams Diamond Crystal kosher salt (0.4 ounce 2 1/2 teaspoons) for table salt, use about half as much by volume or the same weight
  • 4 grams instant dry yeast, such as SAF (0.1 ounce 1/2 packet or 1 rounded teaspoon)
  • 400 grams room temperature water (14.1 ounces 1 1/2 cups plus 3 tablespoons)
  • 68 grams extra-virgin olive oil (2.4 ounces 5 tablespoons), divided
  • Coarse sea salt, such as Maldon or fleur de sel

Gael's Saturday Focaccia

Gael Clauson, a long-time member of our King Arthur retail team, is known for making fresh, hot focaccia on Saturday mornings to share with visitors to our Baker's Store here in Vermont. This soft, herb-scented bread is wildly popular, and for just reason: it's delicious as is, equally good dipped in marinara, and ideal with soup or salad.


  • 2 cups (454g) lukewarm water
  • 1 tablespoon (14g) sugar
  • 1 tablespoon instant yeast
  • 1 tablespoon (18g) salt
  • 2 tablespoons (25g) olive oil
  • 1/2 cup (82g) semolina flour*
  • 4 1/2 to 5 cups (539g to 602g) King Arthur Unbleached All-Purpose Flour
  • 2 to 3 tablespoons herbes de Provence
  • 1/2 teaspoon black pepper
  • 2 tablespoons (25g) garlic oil or olive oil, for the pan

*While semolina adds nice color and texture, substitute unbleached all-purpose flour, if desired.


Combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and yeast.

Stir in the semolina, then 4 1/2 cups of the all-purpose flour, the herbs, and the black pepper. Knead the dough — by hand, mixer, or in a bread machine set on the dough cycle — until it's smooth. It'll be quite soft. Gael says, "Your finished dough should be like a marshmallow, very easy to knead. It should clean the sides of the bowl, if you're using a mixer. If the dough seems too slack, add more flour a tablespoon at a time until it comes together. It should feel moist and soft tacky like a sticky note, but not sticky."

Place the dough in a lightly oiled bowl and turn the dough on all sides to coat with oil. Cover it loosely with plastic wrap, and let it rise for 90 minutes in a warm place, or until doubled in size.

Gently deflate/de-gas the dough by pressing lightly no need to punch it, says Gael. Turn it out onto a lightly floured counter it should feel like a big marshmallow, very pliable.

Perfect your technique

Gael's Saturday Focaccia

Lightly grease two 8" or 9" round cake pans, and drizzle 1 tablespoon garlic oil or olive oil into each pan, brushing it across the bottom. "The oil will insure that the bottom of the focaccia will be crispy and tasty," says Gael.

Divide the dough in half and gently shape it into rounds to fit whichever pans you've chosen. Place the roughs into the prepared pans, cover the pans, and let the dough rise for 45 minutes in a warm place, until puffy.

While the dough is rising, preheat your oven to 425°F.

Use your fingers to gently but firmly dimple the dough, making focaccia's signature little hills and valleys. Sprinkle the top with herbes de Provence, a bit of coarse sea salt for crunch and flavor, and coarsely ground black pepper. Drizzle with garlic oil or olive oil.

Bake the focaccia in the middle of the oven for about 30 minutes, or until it's lightly browned and baked through. It should be brown and crispy on the bottom.

Remove the focaccia from the oven, and turn it out of the pans onto a rack to cool just slightly before serving. Serve with warmed marinara sauce as a dip, or just as is with soup or salad.

Tips from our Bakers

Join King Arthur baking instructor, Amy Driscoll and her daughter as they bake Gael's Saturday Focaccia together, start to finish. Watch Baking Focaccia with Kids now.

The Savory Focaccia Pugliese

Focaccia is one of the most popular breads in Italy and much like many Italian dishes, it has different versions all over the country.

In Bari, which is a port city in the Puglia region, the most popular focaccia comes with lovely fresh cherry tomatoes and a sprinkling of oregano.

Other names for this type of focaccia are focaccia barese and focaccia alla barese. What’s more is that this is not just popular in the city of Bari. It is also quite a common fare all over the region, particularly in the cities of Brindisi, Lecce, and Taranto.

Focaccia Bread Recipe

We all need to try homemade bread at least every once in a while. I like this focaccia bread recipe because it involves a really simple technique that makes the outside nice and crunchy. And it’s as easy as cooking the bread for the first 10-15 minutes on super high heat, then lower the temperature to finish cooking it all the way through.

The thing I have always noticed about homemade bread is that I never feel like doing much with it after I make it. Just enjoying it with a spread of butter or margarine, or just having it as a side is enough for me. Rather than using it to make an epic sandwich or a bread and butter pudding, but hey, that’s just me. What do you think?

Now I won’t lie, I intended to have sundried tomatoes on this focaccia bread. However, turns out that they couldn’t withstand the heat and they pretty much burnt to a crisp. Interestingly enough, the rosemary was fine. So I wouldn’t try putting any toppings you want on the bread before cooking it, unless you perhaps put it on halfway through the cooking process, or if you knead the ingredient through the dough beforehand, but I haven’t tested this yet.

Thank you so much for checking out this recipe, it really means a lot. Subscribe if you haven’t already, stay awesome and I will send another post soon.