Name: Focaccia Bread with Olive Oil and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast (1 packet); 1 1/4 cups warm water (110°F / 45°C); 1 teaspoon honey or sugar; 3 1/2 cups all-purpose flour; 1/4 cup extra virgin olive oil, plus more for drizzling; 2 teaspoons kosher salt; 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried); Flaky sea salt, for topping

A light, airy Italian flatbread with a crisp golden crust, this focaccia is infused with rich olive oil and fragrant herbs that make it irresistible. I enjoy serving it as a savory side, slicing it for sandwiches, or simply tearing off a warm piece fresh from the oven. Its pillowy texture and rustic flavor make it one of my favorite bakes, whether I’m entertaining or just treating myself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons active dry yeast (1 packet)

1 1/4 cups warm water (110°F / 45°C)

1 teaspoon honey or sugar

3 1/2 cups all-purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons kosher salt

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

Flaky sea salt, for topping

Directions

I start by mixing warm water, yeast, and honey in a large bowl and let it sit until it turns frothy—this tells me the yeast is active. Then I stir in flour, salt, and olive oil to form a rough dough. After kneading it for 8–10 minutes until it’s smooth and elastic, I place it in an oiled bowl to rise until doubled in size.

Once it’s risen, I gently press it into an oiled 9×13-inch baking pan. I let it rise again until puffy, then dimple the surface with my fingers, drizzle generously with olive oil, and sprinkle on rosemary and flaky sea salt. I bake it in a hot oven until golden brown and crisp on the edges.

Letting it cool slightly before slicing is key—I find it easier to handle and the texture settles nicely.

Servings and timing

Servings: 12 servings

Prep Time: 15 minutes

Rise Time: 1 hour 30 minutes

Cooking Time: 25 minutes

Total Time: 2 hours

Calories: 210 kcal per serving

Variations

I often play with the toppings depending on what I have on hand. Sometimes I use thyme or oregano instead of rosemary, or I mix in roasted garlic for a deeper flavor. For a touch of heat, I like adding a pinch of chili flakes on top. Olives, cherry tomatoes, or caramelized onions also make great additions, turning the bread into more of a meal.

Storage/Reheating

I keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly and refrigerate it for up to 5 days. To reheat, I warm slices in a 350°F (175°C) oven for 5–10 minutes—it brings back the crisp edges and soft interior beautifully. It also freezes well; I wrap individual pieces and freeze for up to 1 month.

FAQs

How do I know when the dough has risen enough?

I look for the dough to double in size, which usually takes 1 to 1.5 hours in a warm place. Pressing a finger into the dough should leave an indent that slowly springs back.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount, but I skip the proofing step and mix the instant yeast directly with the dry ingredients.

Why is my focaccia dense and not fluffy?

This can happen if the dough wasn’t kneaded enough or didn’t rise fully. I make sure the dough is well-kneaded and allow enough time for both rises to get that airy texture.

Can I make this dough ahead of time?

Yes, I often refrigerate the dough after the first rise. I just punch it down, cover it, and store it overnight. The next day, I let it come to room temperature before pressing it into the pan and letting it rise again.

Is this focaccia vegan?

It is! Since I use olive oil instead of butter and there are no animal products, it’s a great plant-based option.

Conclusion

This focaccia bread with olive oil and herbs is one of those recipes I come back to again and again. It’s satisfying to make, incredibly flavorful, and fits just about any occasion—from casual meals to dinner parties. Whether served warm with a bowl of soup or used as a sandwich base, it never disappoints. I hope this becomes a favorite in your kitchen, just like it is in mine.

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