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+ servings
Focaccia pieces on a wooden cutting board.


Even if you’ve never baked a loaf of bread in your life, Italian Focaccia Bread is an easy, forgiving, and extremely delicious way to dabble. The famous flatbread is spongy on the inside, yet delightfully salty-crusty on the outside.
Course Bread
Cuisine American, Italian
Cook Time 1 hour 50 minutes
Total Time 1 hour 50 minutes
Servings 24 pieces (2 1/2" x 3")
Calories 99kcal


  • 12 ounces warm water (110 degrees)
  • 1 tablespoon granulated sugar
  • 1 tablespoon active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil divided
  • 2 tablespoons fresh rosemary crushed
  • flaked sea salt to taste, such as Maldon


  • In the bowl of a standing mixer fit with the dough attachment, add water, sugar, and yeast. Stir to dissolve yeast and let sit until foamy, about 5 to 10 minutes.
  • With the mixer running on medium speed, add the flour 1/2 cup at a time. Add the salt and continue kneading until dough is smooth, about 6 to 10 minutes.
  • Coat a large bowl with nonstick spray. Turn out the dough, shape into a ball, and place in prepared bowl. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees, see notes) until doubled in volume, about 1 hour.
  • Oil a rimmed half baking sheet (13" x 18" x 1"). Punch down the dough, then flatten onto prepared sheet (it should be no more than 1 inch thick). Brush the top of the dough with 2 tablespoons olive oil. Let rise in a warm place (80 degrees to 85 degrees, see notes) until doubled in volume, about 15 minutes.
  • Preheat oven to 400 degrees. Dimple the surface of the dough with your fingertips, then brush the remaining 2 tablespoons olive oil over the dough. Sprinkle with rosemary and flaked sea salt to taste. Bake until lightly browned, about 20 minutes.
  • Cut the focaccia as desired (strips or squares are common). I like to do 24 pieces, each about 2 1/2 x 3 inches in size.


  • To create a warm environment ideal for yeast-rising:
    1. Preheat your oven to its minimum temperature (170 degrees, 200 degrees, etc.), but shut it off once the temperature reaches 110 degrees.
    2. Place your dough (in a greased bowl, covered with plastic wrap), on a baking sheet and in the oven.  The oven temperature will drop when you open the oven door, but enough residual heat will remain that your dough should steadily rise.
  • For even more flavor and texture, add 3 ounces finely chopped onions to the dough when you add the salt in step 2.


Calories: 99kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg