When it comes to comfort food, there’s something about the warm, golden crust of freshly baked focaccia that feels like a hug in bread form. Soft, airy, and topped with olive oil, rosemary, and a sprinkle of sea salt, this simple Italian bread has a way of bringing people together.
Whether it’s at a family dinner, a picnic, or just with a cup of tea, it’s my go-to recipe whenever I want something flavorful and satisfying, and I’m sure it will become one of your favorites too.
This focaccia is a blank canvas, ready to be dressed up however you like. The crispy edges paired with the soft, pillowy interior make it hard to resist. It’s perfect for dipping in balsamic vinegar, serving alongside a hearty Keto Creamy Mushroom Soup or Keto Queso Soup!), or simply enjoying on its own with a bit of butter.
It’s so customizable that you can feel free to experiment with olives, tomatoes, or different herbs like thyme or basil, and can also be easily stored in an airtight container at room temperature for 2-3 days, or frozen for up to a month.
You’ll love how easy it is to prepare, and the aroma that fills your kitchen while it bakes is nothing short of intoxicating. No more store-bought bread—this homemade focaccia is the real deal.
Why You’ll Be Hooked?
- The texture is absolutely addictive: crunchy on the outside, and soft and pillowy on the inside.
- It’s incredibly versatile—top it with herbs, garlic, or even olives, depending on your mood.
- Homemade focaccia brings a homemade touch to any meal, perfect for impressing guests or just treating yourself.
- The recipe is surprisingly easy for beginners—no need for advanced baking skills.
- It makes the best leftovers—slice it up for sandwiches or toast it for breakfast.

Focaccia Recipe
Equipment
- 9×13 baking dish
- KitchenAid Mixer
- Mixing bowls
- Stand mixer with a dough hook
- Spatula
- Measuring cups and spoons
Ingredients
- 1 package active dry yeast, 2¼ teaspoons
- Chopped fresh rosemary, optional, for sprinkling
- 500 g all-purpose flour, 4 cups
- 2 tsp cane sugar
- 1¾ cups warm water, 105° to 115°F
- 6 tbsp extra-virgin olive oil, plus more for your hands
- 2 tsp sea salt
Instructions
- In a stand mixer bowl with a dough hook, combine water and sugar.
- Sprinkle yeast over the mixture, stir, and let it rest for about 5 minutes until it becomes foamy.
- If the yeast doesn’t foam, start over with new yeast.
- Add flour and salt to the bowl.
- Mix on low speed until a rough dough forms, then increase the speed to medium and knead for 5 minutes until the dough becomes elastic, sticky, and starts to pull away from the sides.
- Coat a large bowl with 2 tablespoons of olive oil.
- Use a spatula to transfer the sticky dough into the oiled bowl.
- Lightly brush any pooled oil over the dough's surface using your fingers.
- Cover the bowl with plastic wrap or a damp towel.
- Leave the dough to rise at room temperature for 1 to 1½ hours until it doubles in size.
- Once risen, proceed to shape, season, and bake the focaccia according to your preferences.
Nutrition | Value |
Calories | 195kcal |
Carbohydrates | 28g |
Fibre | 1g |
Fat | 7g |
Protein | 4g |
Variations To Help You Customise Your Dish!
- Herbed Focaccia: Add chopped fresh herbs like rosemary, thyme, or oregano to the dough or sprinkle them on top before baking for an aromatic twist.
- Garlic Focaccia: Mix minced garlic into the olive oil before brushing it over the dough, or sprinkle roasted garlic cloves on top for a flavorful upgrade.
- Cheesy Focaccia: Sprinkle shredded Parmesan, mozzarella, or a mix of cheeses over the dough before baking for a melty, savory finish.
- Olive and Sun-Dried Tomato Focaccia: Press pitted olives and chopped sun-dried tomatoes into the dough before baking for a Mediterranean flair.
- Veggie-Topped Focaccia: Add thinly sliced vegetables like cherry tomatoes, bell peppers, red onions, or zucchini on top for a colorful and flavorful variation.