Focaccia bread recipe; soft, airy, and full of flavor from juicy cherry tomatoes and fresh herbs. It looks fancy, but it’s actually easy and fun to make! Simple ingredients, minimal effort, and the result is an irresistibly fluffy Italian bread that smells and tastes amazing.
In my kitchen, this focaccia never lasts long. The kids love it warm from the oven, and I like serving it with soups (like this delicious broccoli and zucchini soup), pasta (like the classic bolognese) , or just as a snack with olive oil and balsamic vinegar. It’s one of those recipes that’s both impressive and comforting at the same time.
Table of Contents
Why This Recipe Works
If you’ve never baked bread before, this easy focaccia bread recipe is the perfect place to start. The dough is simple to make and very forgiving, no complicated shaping or kneading required. Once baked, it’s golden brown on the outside, soft on the inside, and beautifully flavored with olive oil, flaky sea salt, and herbs.
Homemade Focaccia Bread
Did you know that pizza and focaccia actually start from the same dough? The main difference is that pizza dough is rolled out thin and topped more heavily, while focaccia is thicker, softer, and usually kept simple. Think of fresh herbs like rosemary, a sprinkle of sea salt, and maybe some cherry tomatoes. Those tomatoes aren’t traditional, but I love them: they turn into little flavor bombs when roasted in the oven! This is absolutely my favorite bread to make.
Focaccia Bread Recipe Variations
While the simple version with olive oil and sea salt is already delicious, there are plenty of ways to make this bread your own. Here are some tasty ideas to add to the top of the dough:
Cherry tomatoes & fresh rosemary: my favorite combo. Use colorful tomatoes for an extra festive look.
Parmesan cheese: sprinkle grated Parmesan on top for a crispy, savory crust.
Olives: black or green olives add a lovely Mediterranean twist.
Red onion & thyme: thinly sliced onion with fresh thyme tastes amazing.
Garlic: roasted or minced garlic adds rich flavor to the bread.
Caramelized onions: for a sweet contrast to the savory dough.
Sun-dried tomatoes: for an intense, rich tomato flavor.
Goat cheese & honey: a sweet and savory combo that makes a great appetizer or snack.
Recipe Ingredients
- Flour: use all purpose flour or bread flour for a light, fluffy texture.
- Yeast: active dry or instant yeast both work.
- Olive oil: the key to that rich Italian flavor.
- Fresh herbs: rosemary, thyme, or oregano are all great choices.
- Cherry tomatoes: optional but delicious; they become little flavor bombs in the oven.
Easy Focaccia Recipe
Focaccia is one of the easiest breads to make at home. Mix the dough, let it rise, and then simply stretch it into a baking pan or onto a parchment-lined baking sheet. Dimple the top with your fingers, drizzle generously with olive oil, and add your favorite toppings, like cherry tomatoes, herbs, or sea salt.
Bake until the bread is golden and crisp on the outside but still light and airy inside. Once it’s out of the oven, let it cool slightly before cutting. Serve warm or at room temperature with soup, pasta, or a glass of wine, it tastes good with just about anything!
Frequently Asked Questions
What’s the difference between focaccia and pizza dough?
They’re actually very similar! Focaccia is thicker, softer, and typically topped with simple ingredients like herbs and salt, while pizza dough is rolled thinner and topped more generously.
Where does focaccia come from?
Focaccia originates from Liguria, Italy, but it’s beloved all over the country — and far beyond. It’s traditionally eaten as a snack, appetizer, or alongside meals.
Can I bake focaccia without a baking pan?
Yes! You can bake it directly on a parchment-lined baking sheet for a more rustic look. Using a smaller pan will make it thicker and fluffier; a larger one makes it thinner and crispier.
Ingredients
- 300 ml lukewarm water
- 1 packet active dry yeast (7 gram)
- 2 tsp sugar
- 500 gram all-purpose flour
- 60 ml olive oil (plus a little extra for brushing)
- 10-12 cherry tomatoes
- A few sprigs of rosemary
- Salt
INSTRUCTIONS (how to make this recipe):
- In a large bowl, mix the lukewarm water, yeast, and sugar. Let it sit for about 5 minutes until it starts to foam.
- Add the flour and knead the dough for 10–15 minutes, until smooth and elastic.
- Then add a good pinch of salt and about one-third of the olive oil.
- Shape the dough into a ball, drizzle with a bit of olive oil to keep it from sticking, and place it back in the bowl. Cover and let it rise for 45–60 minutes, or until doubled in size.
- Punch down the dough, transfer it to a lightly floured surface, and knead briefly by hand.
- Shape it into a rectangle and place it on a greased baking sheet or in a baking pan. Cover again and let it rise for another 20–30 minutes.
- Meanwhile, preheat your oven to 220°C / 425°F.
- Brush the dough with another third of the olive oil and use your fingers to press deep dimples all over the surface: press firmly, almost touching the pan underneath.
- Press halved cherry tomatoes and rosemary sprigs into some of the dimples.
- Bake for 20–25 minutes, until golden brown. Once out of the oven, brush the focaccia with the remaining olive oil and sprinkle with salt to taste.
- Let it cool slightly before serving. Enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
