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+ servings
italian focaccia bread in a green glass dish with fresh herbs around.

Best Italian Focaccia Recipe

This is the BEST Italian focaccia recipe that is super easy to make. Topped with fresh garlic, rosemary and thyme, this bread is fluffy on the inside with the best crispy edges!
5 from 1 vote
Prep Time 20 mins
Rising Time 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer, Baking, Side Dish
Cuisine Italian
Servings 12 servings
Calories 175 kcal


Focaccia Bread


  • 2 Tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • coarse sea salt


  • First, in a small mixing bowl, combine the warm water, yeast and honey and stir to combine. Allow it to sit for 5 minutes until it is foamy.
  • In a large mixing bowl, whisk together the bread flour with the kosher salt.
  • Add the yeast mixture to the flour mixture and stir together into a shaggy dough until no dry pockets remain.
  • Pour 2 Tablespoons of the olive oil into a large clean bowl and turn the dough into it. Turn the dough over to coat in the olive oil, cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 hour or until doubled in size.
  • Grease a 9x13 inch baking dish with the butter and drizzle in the remaining 2 Tablespoons of olive oil.
  • When the dough is doubled in size, starting at the top, pull and stretch the dough from the top and fold it into the middle. Turn the bowl a quarter of a turn and repeat. Repeat two more time until all four sides have been folded into the middle.
  • Turn the dough out from the bowl into the greased and oiled baking dish, letting any remaining oil in the bowl drizzle on top.
  • Gently stretch it into a rectangle shape. Allow the dough to rise uncovered for another hour or until doubled in size.
  • In a small bowl, mix together the olive oil with the garlic and herbs for the topping and set aside.
  • When the dough is done with the second rise, preheat the oven to 450˚. Dip your fingers into the oil topping and press them down firmly into the dough to create dimples over the entire surface.
  • Drizzle the oil topping over the entire dough, sprinkle with the sea salt and bake in the preheated oven for 20-30 minutes until golden brown.
  • Allow the bread to cool for 5-10 minutes and slice into 12 squares.


  • Use an infrared thermometer to help check the temperature of the warm water so it properly activates the yeast. It should be about 110˚.
  • This will be a pretty wet and sticky dough, but that is the way it is supposed to be.
  • Letting the dough rise in a warm spot will allow it to rise properly.
  • Make sure to let the dough rise for the second time uncovered, otherwise it will stick and deflate.

Substitutions and Variations

  • Flour - Bread flour contains a higher protein content that helps to produce a lot of gluten. All purpose flour can also be used if needed.
  • Yeast - Either active dry yeast or instant yeast may be used.  Dry active yeast needs to be dissolved in liquid, while instant yeast can be mixed right in. Instant yeast will cause rising times to be less.
  • Garlic & Herbs -  Herbs can omitted for a more plain focaccia or other herbs such as basil, sage, oregano or marjoram can also be used. If needed, ½ teaspoon of dried herbs can be used in place of fresh.
  • Toppings - Try using sliced olives, peppers, sundried tomatoes, cherry tomatoes or sliced onions for different ways to top the focaccia.

Make Ahead and Storage Instructions

This focaccia can be made up to 3 days ahead of time and stored at room temperature in an airtight container.


Serving: 1squareCalories: 175kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 3mgSodium: 214mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 38IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
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