Focaccia is bread dough, spread thickly with olive oil, sprinkled with garlic salt, and herbs, and baked in the oven until golden and delicious. Learn how to make the best focaccia with rosemary, cherry tomatoes, red onions, and more.
Table of Content
This Italian classic is as popular as pizza. In fact, I doubt there is anyone that does not know pizza and focaccia. The dough is very similar, and yet, not the same. Often, we make a focaccia pizza at home using this dough.
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Also, serve it with balsamic vinegar and olive oil for a great appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.
Why make this focaccia?
- If you love bread, then focaccia is an absolute treat. An absolute classic from Italy.
- You will enjoy it on its own. I love to serve it with olive oil and balsamic or a sauce. It is also the perfect side dish to serve along with any main course. In winter a soup, salad, and this bread is a meal on their own.
- Most of the ingredients in this recipe are simple pantry staples such as flour, water, salt, oil, and yeast.
- And, making the dough is easier than bread dough. It is a high-hydration dough. Also, the real trick to making a good light and airy focaccia is to keep the dough soft, loose, and still slightly sticky. It sounds difficult to work with, but if you look at the video you will see it's easy peasy.
- Often, simple toppings like rosemary, red onion, and garlic are all it takes to add flavor. And yet, you can also take it a step further and add some mozzarella and pepperoni too. Yup! You must try a good focaccia pizza.
Timeline and process
- Yeast dough - 15 minutes
- Rise the dough - 60 to 90 minutes
- Shape and proof the focaccia - 1 ½ to 2 hours
- Bake - 30 minutes
Ingredients and substitutes
- Bread flour - I like using bread flour as it gives a nice light and airy texture to the dough. But, all-purpose flour works just as well.
- Olive oil - A good quality extra-virgin olive oil is like good wine and can make a huge difference to focaccia bread. Extra virgin enhances the flavor as well as the texture and the crust.
- Sugar - Adds flavor and feels the yeast. You can use honey or maple syrup too.
- Salt - You can use flaky sea salt, rock salt, or coarse salt. I like to sprinkle garlic sea salt before and after baking my focaccia breads.
- Yeast - I am using instant dry yeast for this recipe but you can also use the same amount of active dry yeast or about 21 grams of fresh baker's yeast. Alternatively, you can also make sourdough focaccia with a slightly different process.
- Focaccia toppings - Today, I am using cherry tomatoes, fresh rosemary, basil, garlic salt, and mozzarella cheese on top of the dough. But, the options are endless. Try kalamata or black olives, peppers, and other fresh herbs like fresh thyme, and sage. I have tried many different versions - rosemary, onions, mushrooms, cheese, chilly flakes,... the list goes on.
- Onions - If you choose to use onions, I highly recommend using red onions. They are sweeter and add a nice caramelized sweetness to the focaccia.
Easy focaccia recipe
- Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins.
Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro tip - If you do not like kneading, I highly recommend using an electric mixer with a hook attachment. - Knead
- By hand - transfer to a well-dusted worktop and knead for 4 to 5 minutes.
- Stand mixer - once all the flour is well incorporated, knead on medium for 3 minutes.
- Bowl - When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. You can also leave it to rise in the fridge overnight.
Pro tip - In winter, you may need 90 minutes or more, but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, punch down, reshape, and let double in volume again. - Shape - Once the dough is double in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.
Pro tip – If the dough is not stretching, let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax. - Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until almost doubles in volume.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - About 30 minutes before baking preheat the oven to 400°F / 200°C / Gas Mark 6.
- Assemble - Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Drizzle with olive oil.
- Cast iron pan - I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan.
- Rectangle pan or baking sheet - And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.
Pro tip – Coating the herbs and onion slices with oil will prevent them from burning in the oven during baking.
- Bake - Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.
Pro tip – If necessary, tent the top with aluminum foil to prevent burning. (I did not need to tent) - Cool - Transfer to a cooling/wire rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.
Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.
Tips for Success
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy, the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much
- Baking in a cast iron pan will give a nice golden crust on the bottom and top of the bread.
Variations
- Sourdough focaccia - you can make all of these using an active sourdough starter or levain.
- Rosemary focaccia with rosemary and thyme is great to serve with the main course that includes red meat.
- Tomato and cheese focaccia is one of my favorites but you can also use goat cheese or feta cheese instead of mozzarella. You can use cherry tomato halves or large tomato slices.
- Red Onion focaccia - sprinkle some sliced red Spanish onions along with rosemary and thyme.
- Garlic butter focaccia - dot the focaccia with whole skin-on garlic cloves. Then, squeeze the soft cloves out after baking. Alternatively, garlic butter on the fresh baked focaccia.
- Peto focaccia - is one of my favorites with fresh pesto and mozzarella cheese.
- Potato focaccia - top the focaccia with thinly sliced potato sliced and fresh herbs.
- Apple focaccia is popular during fall with thinly sliced apple slices.
Frequently asked questions
How long will this focaccia bread keep?
If stored properly, this bread will stay for 2 to 3 days at room temperature. And, it can also be frozen for a month or more. However, never store bread in the fridge as it dries out.
How to keep focaccia bread soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. But, also notes, it means you will lose the crisp outside crust.
Can I freeze this focaccia bread?
For make-ahead or freezer-friendly focaccia, bake the bread as instructed in this recipe. Then, let it cool completely. Once cooled, place the bread in an airtight freezer-safe ziplock bag. And, for best results, thaw in the fridge overnight, then reheat in the microwave for 30 seconds or more as needed.
Printable Recipe
Rosemary Focaccia Bread
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F /200°C / Gas Mark 6
Difficulty: Easy
Calories: 283kcal
Adjust Servings Here: 8 servings
Description
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it with balsamic vinegar and olive oil for a quick appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Yeast dough 68% hydration
- 360 ml (1½ cups) Warm water (110 F)
- 9 g (2¼ teaspoon) Active yeast
- 15 g (1 tablespoon) Olive oil
- 15 g (1 tablespoon) Sugar (or honey)
- 9 g (¾ teaspoon) Salt
- 500 grams (4 cups) Bread flour
Cherry tomato mozzarella
- 60 ml (¼ cup) Olive oil
- 8 - 10 Cherry tomatoes (whole or cut in half)
- 100 g (4 oz) Mozzarella
- 2 sprigs Rosemary
- 3 - 4 sprigs Thyme
- 1 tablespoon Garlic sea salt
- 4 - 5 Basil leaves
Rosemary Red onion focaccia
- 60 ml (¼ cup) Olive oil
- 2 sprigs Rosemary (fresh)
- 3 - 4 sprigs Thyme
- 1 small Red onions (sliced)
- 4 Garlic cloves (sliced (optional))
Instructions
- Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.360 ml Warm water, 9 g Active yeast, 15 g Olive oil, 15 g Sugar
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.9 g Salt, 500 grams Bread flour
- KneadBy hand - transfer to a well-dusted worktop and knead for 4 to 5 minutes.Stand mixer - once all the flour is well incorporated, knead on medium for 3 minutes.
- Bowl - When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- RIse - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. You can also leave it to rise in the fridge overnight. Pro tip - In winter, you may need 90 minutes or more, but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
- Shape - Once the dough is double in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.Pro tip – If the dough is not stretching, let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax.
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until almost doubles in volume.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - About 30 minutes before baking preheat the oven to 400°F / 200°C / Gas Mark 6.
- Assemble - Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Cast iron pan - I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan - And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan. Pro tip – Coating the herbs and onion slices with oil will prevent them from burning in the oven during baking.60 ml Olive oil, 8 - 10 Cherry tomatoes, 100 g Mozzarella, 2 sprigs Rosemary, 3 - 4 sprigs Thyme, 1 tablespoon Garlic sea salt, 4 - 5 Basil leaves
- Bake - Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.Pro tip – If necessary, tent the top with aluminum foil to prevent burning. (I did not need to tent)
- Cool - Transfer to a cooling rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt. Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.
Rosemary Red Onion Focaccia
- Follow the same process but dot the top with rosemary, thyme, red onions, and galric cloves and drizzle with olive oil.60 ml Olive oil, 2 sprigs Rosemary, 3 - 4 sprigs Thyme, 1 small Red onions, 4 Garlic cloves
Recipe Notes & Tips
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much
- Baking in a cast iron pan will give a nice golden crust on the bottom and top of the bread
Nutrition Information
Calories: 283- kcalCarbohydrates: 55- gProtein: 10- gFat: 2- gSaturated Fat: 1- gSodium: 975- mgPotassium: 110- mgFiber: 3- gSugar: 3- gVitamin A: 24- IUVitamin C: 1- mgCalcium: 13- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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susan Heyner Joshi
i was married to a Maharastrian for many years. Marathi cooking is seriously undervalued. When I make sprouted Moth or moong, peopler were astonished Please get some more regional recipes into your recipes I just made a tomato kasundi which is a great Bengali chutney and my kids and grandkids adore the Pune fast day pickle, which is just lemon, salt , and sugar .I feel that regional cuisines have been neglected as most US Indian restaurants are either N or S Indian. I hope you don't mind my critique, but you grew up in Mumbai and must know what I'm talking about. I love your recipes and use them, but don't forget regional India
Susan Joshi
Veena Azmanov
Thank you, Susan. Yes, I am Indian and I often cook Indian food at home. I have a lot of recipes here on the blog as well as on my Indian blog.
Lucy-Sarah Raymond Gounder
Thank you Veena for another great and flavourful recipe. Had it not been for the lockdown, I would never have ventured into baking any yeasted dough recipe. As you would have noticed, I've been working through most of your bread recipes and to date I have been very successful at my 1st attempts. Your page is my go-to for any recipe. Thanks again!
Veena Azmanov
Thank you, Lucy-Sarah. I am so happy to hear you are having success with my bread recipes. You made my day with your lovely comments. Thank you.
Vrinda shah
If we r using instant yeast...how much do we use in the Above receipe.?