Home > Recipes > Bread Recipes > Yeast Breads > Traditional Focaccia Bread
by Michelle
February 16, 2021 (updated Jan 26, 2024)
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4.70 (33 ratings)A traditional focaccia bread recipe that bakes up crisp on the outside and warm and soft on the inside. With endless topping options you can easily make this focaccia recipe your own by simply changing out how you dress it up! Perfect for serving with soups and stews, or even for making into sandwiches.
I don’t think there is much that can beat a fresh-baked loaf of bread. Whether it’s a slice of warm homemade white bread, classic Italian bread, an airy ciabatta, or a cheesy slice of garlic bread you truly can’t go wrong. One of the bread recipes I thoroughly enjoy making, especially during the winter months, is traditional focaccia.
Focaccia has always been one of my favorite bakery splurges, with the crusty exterior and soft interior, plus tons of flavor from the herbs and garlic are just heavenly. The traditional Italian bread can also double as a flatbread or pizza dough but is most commonly served as an appetizer bread or side to soup or salad.
What is Focaccia?
This flat, oven-baked Italian bread is often referred to as Italian flatbread or pizza Bianca. It’s a dimpled dough loaded with olive oil and various seasonings and toppings.
Focaccia is most commonly compared to pizza dough. They are both flat, oven-baked bread that often includes different toppings. One of the main differences between the two breads is rise time. Focaccia gets an extra rise after being flattened out while pizza dough bakes immediately after flattening.
How to Make Focaccia
I’ve tried many, many recipes and always come back to this classic from Peter Reinhart’s The Bread Baker’s Apprentice. It bakes up perfectly every single time and is packed full of flavor. The olive oil creates a crisp exterior while the interior remains soft and fluffy.
When you look at this recipe, it will seem very time-intensive, but nearly all of the time is rest time with very little hands-on work. Let’s talk through the recipe…
Ingredients
- Herb Oil – Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic.
- Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.
- Salt – Gives flavor to the dough.
- Instant Yeast – Feeds on the sugars activated in the flour and helps the focaccia rise.
- Olive Oil – Used both in and on the dough helps tenderize the dough and gives the toppings something to stick to on the bread.
- Water – Activates the yeast and turns your ingredients into a dough.
Make the Herb Oil
This is what infuses the bread with tons of flavor and gives it that characteristic texture. There are lots of flavor modifications and additions you can make to suit your tastes, so be sure to check the recipe notes below. To make herb oil:
- Heat Olive Oil: Warm 2 cups of olive oil in a small saucepan over low heat to 100°F (this only takes a few minutes).
- Season Olive Oil: Add the herbs, salt, pepper, and garlic; stir together.
- Steep Herb Oil: Remove from heat and allow to steep while you prepare the dough.
Herb Oil Notes:
- Herbs– If using fresh herbs, use any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, and sage. If using dried herbs, you can use a combination of any of the previous herbs, or use a blend such as herbes de Provence. You can substitute 1 tablespoon granulated garlic for the fresh garlic.
- Herb Oil Extras – You can also add 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 tablespoon fennel seeds, 1 teaspoon onion powder, or 1 tablespoon dried, minced onions.
- Herb Oil Storage – Keep any leftover herb oil in the refrigerator for up to 2 weeks (it makes a wonderful dipping oil!).
Make the Focaccia Dough
- Mix the dough: Stir together flour, salt, and yeast in the bowl of an electric mixer. Add the olive oil and water and mix on low speed with the paddle attachment until it forms a wet, sticky ball.
- Knead the dough: Switch to a dough hook and mix on medium for 5-7 minutes to form a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. Add additional flour to firm up the dough enough to clear the sides of the bowl.
- Transfer and stretch the dough: Sprinkle workspace with a 6-inch square bed of flour. Transfer dough to the flour bed and dust liberally with flour. Pat dough into a rectangle and allow to rest 5 minutes. Coat your hands with flour and stretch the dough from each end to twice its size.
- Shape the dough: Fold it, letter style, over itself to return to a rectangular shape. Mist with olive oil or non-stick spray, dust with flour, and cover with plastic wrap. Allow dough to rest for 30 minutes.
- Stretch and Fold: Again, stretch the dough to twice its size and fold over, letter style, to return to a rectangular shape. Repeat the mist, flour, and cover, and allow to rest for 30 minutes.
- The final stretch: Once more, stretch and fold the dough. Cover loosely with plastic wrap and allow to ferment on the work surface for 1 hour. It should swell but not necessarily double in size.
- Prepare the baking sheet: Line a half sheet pan with parchment paper. Drizzle 1/4 cup olive oil over the paper, and spread it with your hands or a brush to cover the surface. Lightly oil your hands and using a plastic dough spatula, transfer the dough to the sheet pan, maintaining the rectangular shape as much as possible. Spoon half the herb oil over the dough.
- Dimple the dough: Use your fingertips to dimple the dough and spread it to fit the pan. If the dough becomes too springy, let it rest for 15 minutes and then continue dimpling. Don’t worry if you are not able to completely fill the pan, especially the corners. Use more herb oil as needed to ensure the entire surface is coated.
- Refrigerate overnight: Cover the pan with plastic wrap lightly and refrigerate overnight or up to 3 days.
How to Bake the Focaccia
- Remove from the refrigerator: Remove the pan from the refrigerator 3 hours before baking.
- Proof the dough: Drizzle with additional herb oil and dimple it in. Optional- add any pre-proof toppings (see below). Cover with plastic wrap and proof at room temperature for 3 hours. The dough should double in size and be about 1 inch thick.
- Preheat the oven: Set the oven to 500°F and top the focaccia with any optional pre-bake toppings (see below)
- Bake the focaccia: Place the pan in the oven and lower the temperature to 45o°F and bake for 10 minutes. Rotate the pan 180° and bake 5-10 more minutes, or until golden brown. If you are using any optional during-bake toppings, sprinkle them on at this point and continue baking for an additional 5 minutes.
- Remove the focaccia: Remove the pan from the oven and transfer the focaccia out of the pan and onto a cooling rack. Allow the focaccia to cool for 20 minutes before slicing or serving.
Focaccia Bread Success Tips
- Make the Dough By Hand – The dough can be prepared without a stand mixer by mixing the dough with a large metal spoon in lieu of the kneading step. You will need to mix vigorously for about 3 to 5 minutes, or until the dough is smooth and the ingredients are evenly distributed.
- Gentle Dimpling – When dimpling the dough, be sure to use ONLY your fingertips and not the flat of your hands to avoid tearing or ripping the dough. This helps reduce the air in the dough and prevents the bread from rising too quickly.
- Picking Olive Oil – Pick an extra virgin olive oil that works well in cooking and baking. You do not want to use a finishing oil in the dough or during the baking process.
Topping Ideas for Focaccia
There are various points in the recipe when you can add toppings to your focaccia. Here are just a few suggestions for topping focaccia bread pre-proof, pre-bake, and during baking.
- Pre-Proof Topping Ideas:
- Sun-dried tomatoes
- Olives
- Roasted garlic
- Fresh herbs
- Walnuts, pine nuts, or other nuts
- Sauteed mushrooms, bell peppers, or onions
- Pre-Bake Topping Ideas:
- Soft cheeses – Blue cheese, fresh mozzarella, and feta
- Cooked ground meat
- Strips of deli meat
- Coarse salt
- Coarse sugar
- During-Bake Topping Ideas:
- Dry or semihard cheeses – Parmesan, Romano, regular mozzarella, Monterey Jack, Cheddar, and Swiss
Serving Ideas
No matter how you choose to serve it, I can promise you with 100% certainty that making it at home is a thousand times better than buying it somewhere. You can easily make this bread with any soup or chili recipe. I also love serving my focaccia with:
Freezing, Storing and Reheating Tips
- Freeze Before Baking – If you wish to prepare the dough in advance, complete steps #1 through 7. After the 1 hour rise, wrap tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the rest of the recipe.
- Freeze After Baking – Wrap individual slices of focaccia in plastic wrap, then in foil, and place in a freezer-safe bag. Freeze for up to 1 month. Thaw at room temperature and, if desired, reheat in a 325-degree oven for 5 minutes, or until warmed through and crispy.
- Storage – The focaccia is best the day it is made, but it can be stored, tightly covered, at room temperature for up to 2 days.
- Reheating – While I think this focaccia is best right after baking, you can easily bring it back to life by baking in the oven at 350°F for about 8-10 minutes.
Other Bread to Bake Next:
Golden and dimpled on the outside with a soft tender interior, this focaccia makes the perfect side to your soups, stews, or hearty pasta. Slice it up and serve it with olive oil or herb oil, you truly can’t go wrong!
Watch How to Make This Classic Focaccia Bread:
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Focaccia Bread
Yield: 24 servings
Prep Time: 40 minutes mins
Cook Time: 20 minutes mins
Resting time: 12 hours hrs
Total Time: 13 hours hrs
A traditional focaccia bread recipe with tons of topping ideas that bakes up crisp on the outside and warm and soft on the inside. Perfect for serving with soups and stews, or even for making sandwiches.
4.70 (33 ratings)
Ingredients
For the Herb Oil:
- 2 cups olive oil
- 1 cup chopped fresh herbs, OR 1/3 cup dried herbs
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 6 cloves garlic, minced
For the Dough:
- 5 cups (638 g) high-gluten or bread flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 6 tablespoons olive oil
- 2 cups (480 ml) water, at room temperature
For Preparation
- ¼ cup olive oil
- Pre-proof toppings, optional
- Pre-bake toppings, optional
- During-bake toppings, optional
Instructions
Make the Herb Oil: Warm 2 cups olive oil in a small saucepan over low heat to 100 degrees F (this only takes a few minutes). Add the herbs, salt, pepper, and garlic; stir together, remove from the heat and allow to steep while you prepare the dough.
Make the Dough: Stir together the flour, salt, and yeast in the bowl of an electric mixer. Add the oil and water and mix on low speed with the paddle attachment until all of the ingredients form a wet, sticky ball.
Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.
Sprinkle enough flour on a clean work surface to make a bed about 6 inches square. Using a dough spatula or bench scraper dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Allow the dough to rest for 5 minutes.
Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil or nonstick cooking spray, again dust with flour, and loosely cover with plastic wrap. Allow the dough to rest for 30 minutes.
Stretch and fold the dough again; mist with oil, dust with flour, and cover loosely with plastic wrap. Allow the dough to rest for 30 minutes.
Once more, stretch and fold the dough. Cover loosely with plastic wrap and allow to ferment on the work surface for 1 hour. It should swell but not necessarily double in size.
Line a half sheet pan with parchment paper. Drizzle ¼ cup olive oil over the paper, and spread it with your hands or a brush to cover the surface. Lightly oil your hands and, using a plastic dough spatula or bench scraper, lift the dough from the work surface and transfer it to the sheet pan, maintaining the rectangular shape as much as possible. Spoon half of the herb oil over the dough.
Use your fingertips to dimple the dough and spread it to fill the pan. If the dough becomes too springy, let it rest for 15 minutes and then continue dimpling. Don’t worry if you aren’t able to completely fill the pan, especially the corners. User more herb oil as needed to ensure that the entire surface is coated with oil.
Loosely cover the pan with plastic wrap and refrigerate overnight (or up to 3 days).
Remove the pan from the refrigerator 3 hours before baking.
Drizzle additional herb oil over the surface and dimple it in (you can use all of the herb oil if you want; the dough will absorb it even though it looks like a lot). The pan should be filled completely with the dough and the dough should have a thickness of about ½-inch. Add any other pre-proof toppings (see notes below). Cover the pan with plastic wrap and proof at room temperature for 3 hours, or until the dough double in size, rising to a thickness of nearly 1 inch.
Preheat oven to 500 degrees F. Gently place any pre-bake toppings on the dough (see notes below).
Place the pan in the oven. Immediately lower the oven temperature to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking for 5 to 10 minutes, or until it begins to turn a light golden brown. If you are using any during-bake toppings (see notes below), sprinkle them on at this point and continue baking an additional 5 minutes or so. The internal temperature of the dough should register at least 200 degrees F on an instant-read thermometer.
Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Allow the focaccia to cool for at least 20 minutes before slicing or serving.
Notes
- Herb Oil – If using fresh herbs, use any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, and sage. If using dried herbs, you can use a combination of any of the previous herbs, or use a blend such as herbes de Provence. You can substitute 1 tablespoon granulated garlic for the fresh garlic.
- Herb Oil Extras – You can also add 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 tablespoon fennel seeds, 1 teaspoon onion powder, or 1 tablespoon dried, minced onions.
- Herb Oil Storage – Keep any leftover herb oil in the refrigerator for up to 2 weeks (it makes a wonderful dipping oil!).
- Make the Dough By Hand – The dough can be prepared without a stand mixer by mixing the dough with a large metal spoon in lieu of the kneading step. You will need to mix vigorously for about 3 to 5 minutes, or until the dough is smooth and the ingredients are evenly distributed.
- Gentle Dimpling – When dimpling the dough, be sure to use ONLY your fingertips and not the flat of your hands to avoid tearing or ripping the dough.
- Pre-Proof Topping Ideas:
- Sun-dried tomatoes
- Olives
- Roasted garlic
- Fresh herbs
- Walnuts, pine nuts, or other nuts
- Sauteed mushrooms, bell peppers, or onions
- Pre-Bake Topping Ideas:
- Soft cheeses – Blue cheese, fresh mozzarella, and feta
- Cooked ground meat
- Strips of deli meat
- Coarse salt
- Coarse sugar
- During-Bake Topping Ideas:
- Dry or semihard cheeses – Parmesan, Romano, regular mozzarella, Monterey Jack, Cheddar, and Swiss
- Freeze Before Baking – If you wish to prepare the dough in advance, complete steps #1 through 7. After the 1 hour rise, wrap tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the rest of the recipe.
- Freeze After Baking – Wrap individual slices of focaccia in plastic wrap, then in foil, and place in a freezer-safe bag. Freeze for up to 1 month. Thaw at room temperature and, if desired, reheat in a 325-degree oven for 5 minutes, or until warmed through and crispy.
- Storage – The focaccia is best the day it is made, but it can be stored, tightly covered, at room temperature for up to 2 days.
- Recipe from The Bread Baker’s Apprentice
Calories: 147kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Sodium: 487mg, Potassium: 42mg, Fiber: 1g, Vitamin A: 60IU, Vitamin C: 0.2mg, Calcium: 10mg, Iron: 0.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Bread
Cuisine: Italian
Photography by Dee Frances
Originally published February 16, 2021 — (last updated January 26, 2024)
104 Comments on “Traditional Focaccia Bread”
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SandraRW — Reply
Michelle, I gave it a 5 star because I can’t wait to try it. But first a question. A neighbor made “fa*gotz” for us and I can’t find a recipe for it on the internet. She said her grandmother used to make it too. I wonder if your Focaccia bread recipe would be a good substitute for the base. She said she uses frozen bread (from the grocery store). It snowed here today and a perfect day to bake. Have you ever heard of fa*gotz? Do you think your Focaccia recipe could be a good substitute for a loaf of frozen bread? Or do you have another suggestion. Thanks in advance for any help you can give me.
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Michelle — Reply
I think it may be the same thing, but I’ve heard it pronounced similar to that from those with a thick Italian accent. It may be the way her family continued to refer to it. I would give it a try as written and see if it comes close!
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Charlene Denhaese — Reply
Wonderful
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Jasson — Reply
Very nice recipe chef 👍👏👌.Thank you for your effort 🌹🌞😎
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Marsha Hayes — Reply
I have made this focaccia many times. I made several other recipes for focaccia, until I tried this recipe. It was the best! I like to start it 2-3 days ahead to give it the extra flavor.
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Lauren Ng — Reply
This turned out so soft, fluffy, and perfectly crisp on the outside! I added a handful of chopped green olives to the dough while doing the tri-fold step. The slow rise really did wonders and it was a great result even with instant yeast that is about 3 years past the best date (it has been in the fridge).
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TMC — Reply
I made this and it was amazing! First time to make bread from scratch without the bread machine! So easy to follow and tasted great! Just make sure you have time to let it rise. My family and friends loved it! I think I’m going to make a batch for Easter to share.
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Jessi — Reply
This recipe is A-MAZ-ING!! It is delicious! My husband has already told me I need to make another batch. I made this one for italian sandwiches, and am already planning to make it again to have w his homemade Bolognese. I was worried at first about all the olive oil, but the bread soaked it all up while it set and then baked. I have been watching your blog for years and have made several recipes. This one is one of my favorites! I will be making this again and again!
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Kelly Terrell — Reply
The flavor is excellent, but mine came out oily and I didn’t even add the full 2 cups of oil to it. I am not sure what went wrong. I used the 13.x9 pan and followed the directions to the letter. Next time I will add less. GREAT flavor. Excited to try it again with some toppings.
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Vrinda — Reply
It was stellar. Totally worth the extra steps.
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Vrinda — Reply
I hand kneaded and made this dough and I’ve just put it into the refrigerator for its overnight slow ferment. It read like a lot of work but it wasn’t. I did other stuff while it rested.
I made half recipe with 1/2 the oil. That was the only change I made.
Can’t wait to try it tomorrow.
Thanks for the recipe.
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Sam — Reply
Fantastic! Just made it and loving it
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Jacqueline Byrne — Reply
So excited to try this! I’m fairly new to baking – am I able to use active dry yeast and just bloom the yeast with the water? Do any measurements change? Thanks so much!
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Mohit Atri — Reply
This really boosts my knowledge about this great bread.
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Sarah Bush — Reply
How important is it to refrigerate overnight?? I had hoped to have it with dinner tonight, but just saw that instruction!! 🤦🏻♀️
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Michelle — Reply
Hi Sarah, It does need to ferment overnight with a cold, slow rise.
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Emma — Reply
Currently have my dough in the fridge to rest overnight – can’t wait until I can eat the finished product! I only have a 11 x 13inch tray so my dough is thicker than 1 inch – should I adjust the cooking time at all?
Thanks!!-
Michelle — Reply
Hi Emma, It will probably need a little bit more time in the oven. Enjoy!!
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Maria — Reply
Can this be made with whole wheat flour?
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Michelle — Reply
Hi Maria, I would treat lightly with the whole wheat flour; it could become very heavy. I would start off only subbing a quarter of the total flour with whole wheat and go from there.
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Wendy S — Reply
Baked this focaccia today! Amazing flavor. Luv all the recipe suggestions for added toppings. Enjoyed the process and the results. Thank you
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Germaine — Reply
For the herb oil – I just want the garlic infused – so can I just add crushed garlic and omit the herbs…
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Marit — Reply
Baked this today and it tasted soo good 👌. I have a similar recepie but this, with the oil and the herbs on top, was a little bit sharper 👍Thank you for this new favorite!
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Chandana Hathi — Reply
Made it. It was greatly loved by everyone!!! Simple and very very good recipe. Thank you!!!! I am sure it will be made many times now. Difficult part for everyone eating it was how to stop!!!
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Joy Della Vita — Reply
Ever since I went to Liguria, maaany years ago, I’m dreaming of this crunchy yet fluffy yet heavenly focaccia I had there on a daily basis… your recipe sounds to easy, this definitely convinced me to try it out soon :)
Have a nice Weekend!
Lisa – sustainable solo travel blog -
Sam Visser — Reply
Looks amazing! So excited! Can’t wait to try this.
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Paige Cassandra Flamm — Reply
There was a restaurant my family went to every week growing up that had a focaccia pizza for kids that my brother and I would always get. I’ll have to make this and recreate it for my own kids!
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Marsha Hayes — Reply
I’ve tried several focaccia recipes over the years. This is my favorite.
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Chandelle King — Reply
How much oil do I add in step 2? 6 tablespoons ?
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Michelle — Reply
Yes, 6 tablespoons.
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Soundos Khedr — Reply
I made this EXACTLY as is and it turned out amazing. My fiancee grew up in Milan and was craving good old fashioned focaccia and this recipe really seemed to hit the spot. Will definitely make again!
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Mae — Reply
If I half the recipe do I half the yeast too?
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Michelle — Reply
Hi Mae, Yes, you should halve all of the ingredients.
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Jenn — Reply
Just made your recipe….Came out AMAZING….Thanks for sharing~! I spread some basil pesto over it and pressed that in ….YUM…….it added a great flavor~! It was a large amount of dough so I only cut off a piece big enough for today…I’ll leave the rest in the fridge and we can enjoy it again tomorrow~!! Whoop Whoop….
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aurea — Reply
would this work if I split the dough into 2 9×11″ pans? when I moved I mysteriously lost about half of everything from my kitchen so I don’t have a lot to work with.
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Michelle — Reply
Hi Aurea, I don’t see why that wouldn’t work. Enjoy the bread!
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Heidelind — Reply
This was AMAZING! I made this specifically to use for sandwiches and it was a huge success. Used it for grilled fish and aioli sandwiches, plain grilled chickenbreast sandwiches, and brie/tomato/lettuce sandwiches. Now I need to make more:) Great recipe!
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Asma — Reply
Just made this, it turned out beautifully, and the family loved it! I added the herb oil into the dough as well, to amp up the flavour. Thanks for the detailed instructions! I’ll be making this again and again :D
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Helen — Reply
I have finally risen to the occassion and made this Foccacia. Having avoided recipes which even contained the word Yeast for 50 yrs, I have finally decided to meet it head on. What a success this was. I am thrilled with the results and will carry on and try a few other recipes.
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Liz — Reply
Hi Michelle,
How long will the focaccia be good for before I have to put it in the fridge?See AlsoSimple Rosemary Focaccia Bread-
Michelle — Reply
Hi Liz, Usually 2-3 days (max) is about as long as you can get out of fresh bread before it starts to get stale.
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Misha — Reply
Made this and it turned out AMAZING thank you!
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kate cuda — Reply
I can’t seem to find the recipe to print on your website. I want to email the link to a friend. Thanks!
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Michelle — Reply
Hi Kate, So sorry about that glitch, it’s there now!
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Rachelle — Reply
Hi!
Loved your post on Focaccia bread! I’ve been searching for a recipe and have no experience making this type of bread. There are so many recipes with different proportions and style of making it. Do you find that the waiting and kneading is what makes it the consistency you desire? I was looking on food network and it doesn’t seem that Emeril waits! hah! Just looking for pointers, can’t wait to try it!
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Michelle — Reply
Hi Rachelle, I haven’t yet made a bread recipe with yeast that doesn’t require at least one rise. You definitely need it to achieve the best texture. Sometimes the best things require a little wait :)
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Deena Montillo — Reply
Love it and the pictures make this focaccia look so appealing. I had to share this with our Facebook fans. Thank you and keep up the nice work!
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RisaG — Reply
I love making bread. I love focaccia and haven’t made it in ages. Your focaccia is beautiful. I will make it soon. Haven’t made any bread this year – not yet. Love the inspiration!
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Barbara — Reply
I need to know if I can use herb de province with sea salt (William Sonoma) in place of the herbs and salt in the recipe and would I still need to use the same amount?
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Michelle — Reply
Hi Barbara, I would probably just omit the salt in the recipe and you should be fine. Enjoy!
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Javelin Warrior — Reply
Love this! And I’ve been inspired to feature your focaccia in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…
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Michelle — Reply
No objections at all; thank you for including me!
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Melissa @ Kids in the Sink — Reply
The first bread I ever tried my hand at was focaccia and it turned out so well! I can’t wait to give this one a try too. It’s also in my new year’s resolution to start making more bread. I got a Kitchen Aid stand mixer for Christmas with the intention of using it for lots of yeast things!
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Lavender Dreams — Reply
This is one of my favorite breads to bake! It’s easy and taste amazing! ♥
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Rachel @ Baked by Rachel — Reply
I had somehow forgotten about the focaccia I recently made, now I want to make more. Curses! Teasing of course ;)
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Katie — Reply
My husband got me The Bread Baker’s Apprentice for Christmas! I have not made anything from it yet because I just can’t decide where to start; I think I have discovered my starting point! :) Did you need to adjust the baking time because you used a smaller pan?
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Michelle — Reply
Hi Katie, I took it out a couple of minutes early, so not too much. I think it could have gone the whole way, it would have just been a bit more golden.
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Melanie @ Mailbox Journey — Reply
Oh, that looks delicious!
* first time reader-
Michelle — Reply
Hi Melanie, Thank you and welcome to the site!
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Todd — Reply
This looks yummy! I might give this a try this weekend.
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Living The Sweet Life — Reply
Focaccia is one of my favourite breads to make. Yours looks so thick and delicious, ready to soak up a great pasta sauce :) yumm.
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Jen at The Three Little Piglets — Reply
There is NOTHING quite like homemade focaccia! All warm and a little bit oily! Now you’ll never want to buy a loaf again…
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Mrs. Jen B — Reply
I just love focaccia! It looks so delicious, too. Homemade stuff is so much better than store-bought, in every way.
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Beth Bilous — Reply
OMG, Now I know why I like you so much. I bought my Bread Bakers Apprentice five years ago too, and have not made one thing from it, though I have wanted to multiple times. I am so going to make this my first attempt. I adore pizza, and hope they have it in heaven. I could live on the stuff, only a good one will do.
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Krissy @ Krissy's Creations — Reply
I LOVE Focaccia bread. It’s one of my favorites & is so versatile. Your version looks so fluffy and delicious!
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Lindsay @ The Live-In Kitchen — Reply
I’m dying to dip this in some great marinara sauce! Do you think it would work to replace half the flour with whole wheat to make a healthier loaf? Or would it get weird?
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Michelle — Reply
Hi Lindsay, I would err on the side of not using the whole wheat flour. Peter Reinhart does a great job in his books of including any and all variations, substitutions, etc. but there are none for this recipe. I do know that there are a few bread books out there that focus on baking with whole grains, and they quite possibly would have recipes that include whole wheat flour – check out Healthy Bread in Five Minutes a Day and Good to the Grain: Baking with Whole-Grain Flours.
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Another Michelle —
Peter Reinhart also has a whole grain breads book, “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor”, and there’s a whole wheat focaccia recipe in there.
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Tara @ Cookie Talk — Reply
I just posted my go-to focaccia recipe a couple weeks ago. It’s from Ciril Hitz and makes an incredibly light and airy focaccia. It too takes awhile but so worth it. My fave! I topped mine with caramelized onions…then made grilled cheese out of it. YUM! In the summer I do a similar herb oil. The possibilities are simply endless with this bread! I think focaccia is a great bread for those new to bread baking. Even though it does take a lot of waiting, there is no shaping, which is where I find a lot of people struggle. It’s pretty hard to screw up too! Hmm….now I want to make more :)
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Jen @ My Kitchen Addiction — Reply
Focaccia bread is one of my favorites… and, this version looks as good as any I’ve seen. I definitely need to give it a try! It looks wonderful.
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Rachel — Reply
I have this same cookbook and just made this same focaccia recipe last week. I can totally agree that this bread is phenomenal! I too could hardly keep my hands off of it, especially when it came out warm from the oven. Later this week I’m planning to make it again but with pizza toppings for dinner. Can hardly wait for that meal! :)
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Nicole — Reply
This looks so good!
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Dena @ 40 Fit in the Mitt — Reply
I love bread, any kind especially Focaccia, but never thought about making my own, thanks for the recipe
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Maria — Reply
My dad makes focaccia all of the time. I love it! I need to try it in my own kitchen.
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This looks stunning! I love focaccia bread, it has to be one of my favorites!!
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Barbara | Creative Culinary — Reply
I’ve been making focaccia bread for years although if my youngest daughter was around I had to hide it; that girl could literally eat a whole tray of it!
I use my bread machine which makes it even easier; it manages the mixing and rising and then I remove the dough and prepare and bake it on a tray. I’m not one to get any soul satisfying moment out of stretching and kneading; I”m more inclined to have carpel tunnel flare up so my method allows this to be on our table often.
It is quite literally our most favorite bread; wish I had some now!
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This looks absolutely wonderful and you made it sound so easy! I pinned this recipe, it’s now on my to-make list :)
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Amber, RD — Reply
I have approximately 1000 recipes I have bookmarked that I want to try. Funny how they slip through the cracks! Maybe my New Year’s resolution should be to make 1 new recipe every week. Or stop bookmarking recipes! I will never keep up!
This bread looks awesome. There is nothing like homemade bread! I, like you, would love to make more of my own homemade bread. But I also think I would never stop eating it! -
Christine J — Reply
I LOVE Focaccia, but I haven’t made it since last year. That needs to change!
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Lacy — Reply
Wow pretty labor-intensive recipe but the focaccia looks well worth it! I loooove focaccia. I’m terrible at resisting, especially when theres a bread section leading to the check out at an amazing local market & the bakers bring out fresh focaccia, I’m a sucker! I’m going to have to set some time aside to try this!
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Maria — Reply
I bought the Bread Baker’s Apprentice two years ago and have used it quite heavily. It’s such a great book with a ton of recipes for artisanal breads. There’s a lot of waiting in most of the recipes, but as you’ve said, it’s well worth the wait. The focaccia is one of my family’s favorites along with the Semolina Bread and the Ciabatta.
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This looks amazing, but whow, what a lot of work! I bet it tastes wonderful!! I need to make some bread!
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Ashley @ Wishes & Dishes — Reply
I have always wanted to try making this! You make it look so easy :)
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Mal @ The Chic Geek — Reply
I love focaccia! I’ve never tried making it myself, but I may have to change that, this recipe looks fantastic
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Megan — Reply
This looks amazing!! Just one question… the recipe appears to require a stand mixer, which is unfortunately still on my wish list. Is it possible to make this with a hand mixer/rubber spatulas/etc., and still produce the same final product? I want to try this so badly, but I don’t want to end up with a disaster!! Thanks in advance for anyone’s advice :)
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Adrianne — Reply
I made this yesterday/today and I didnt use my mixer. Once all the ingredients were combined I stirred it with a wooden spoon til it was clearing the bowl. Then I kneaded it with floured hands and a bit of flour on my counter. I tried not to add too much flour to the counter and just kept it on my hands. Mine is cooling at the moment.
It tastes delicious (cause of course we snuck a taste cause it unfornately broke coming out of the pan, dimples too deep maybe lol) but I think mine came out a little too oily on the bottom. But thats mostly bakers error on my part. Regardless it is a fabulous recipe and I will def. be making it again
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Missy (cooking for two) — Reply
I love foccaccia but have never made it! This looks gorgeous, nice photos as well! What a treat!
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MMM yum! I love focaccia. I always have it in restaurants, but have never made any on my own…..first time for everything :)
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Abby — Reply
OMG. Yum! Can I have a sandwich too?
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Life of a Modern Housewife — Reply
I think I could eat the whole thing in one sitting…it looks absolutely delicious. Excited to give this a try!
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Sandra — Reply
I love this and a paninni made from it would be off the hook!
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Melissa — Reply
Ooh, totally on board with a thicker foccacia. This looks amazing. Love all the herbs. Mmmmm.
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leslie — Reply
Delish. There is nothing better than focaccia with lots and lots of rosemary!!! yum
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Lori — Reply
This is on my list to make too. Thanks for posting….I might make this over the weekend for my husband’s birthday.
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Katrina — Reply
Yum! I love this bread. It’s so great dipped in pesto :)
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julieA — Reply
Really good recipe! The more you make bread, the more you will realize the wonderfulness of it, for all of the reasons you mentioned. One of my favorite things to do!
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LeAnna — Reply
It looks wonderful! Focaccia is one of my favorite breads to make. I frequently add asiago or parmesan cheese as I am mixing it up, then I put more cheese on it before I bake it. As for the pan, I bake it in round cake pans the way Panera does it, so my focaccia is taller than the recipe says, but it’s still yummy. My husband and I like it during the summer with tomato-mozzarella salad with balsamic vinaigrette. Thank you for reminding me how good focaccia can be. :)
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Kiri W. — Reply
Looks amazing! Focaccia has always bean of my favorites, especially with olives :)
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linda — Reply
looks really good!
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Blog is the New Black — Reply
Love love love foaccia! Haven’t made it since last spring… sigh!
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Kathryn — Reply
I’ve tried to make focaccia a couple of times recently and my attempts have been disasters! This looks like a fairly foolproof recipe though so I will have to give it a try!
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Tracey — Reply
Focaccia is SO good! I can’t be trusted around it :) I resolved to make more homemade bread in 2012 as well, it really is the best thing.
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Mary @ Bake Break — Reply
Looks delicious! Focaccia is one of the breads I’ve yet to make… but I love it too, so I might as well try soon!
