My Favorite Homemade Focaccia
Soft, airy, and perfectly golden, this is the focaccia recipe I come back to again and again. Easy enough for beginners, incredibly versatile, and the perfect canvas for fresh herbs, tomatoes, garlic, or whatever toppings you love. Whether you're serving it alongside pasta, dipping it in olive oil and balsamic, or turning it into sandwiches the next day, this homemade focaccia never lasts long around our house.
Prep time
20 min
Cook time
15 min
Serves
One 13×18-inch focaccia
Ingredients
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For the Dough
- 3 cupsall-purpose flour
- 3 cupsbread flour
- 1 tbsp + 2¼ tspinstant dry yeast
- 1 tspsugar
- 2 tspdried oregano
- 1½ tspkosher salt (or 1 tsp fine sea salt)
- 1 tspdried rosemary or 1 tbsp finely chopped fresh rosemary
- ¾ tspdried thyme
- 2½ cupswarm water
- ¼ cupextra virgin olive oil
- 1 tspolive oil, for coating the bowl
Before Baking
- 1 tbspextra virgin olive oil, for drizzling
- 1 tspflaky sea salt or kosher salt (optional)
Optional Toppings
- Cherry tomatoes (red, yellow, or mixed)
- Fresh rosemary
- Thinly sliced tomatoes
- Roasted garlic cloves
- Thinly sliced red onion
- Fresh thyme
- Caramelized onions
- Thinly sliced jalapeños
- Freshly cracked black pepper
Ingredients
For the Dough
- 3 cupsall-purpose flour
- 3 cupsbread flour
- 1 tbsp + 2¼ tspinstant dry yeast
- 1 tspsugar
- 2 tspdried oregano
- 1½ tspkosher salt (or 1 tsp fine sea salt)
- 1 tspdried rosemary or 1 tbsp finely chopped fresh rosemary
- ¾ tspdried thyme
- 2½ cupswarm water
- ¼ cupextra virgin olive oil
- 1 tspolive oil, for coating the bowl
Before Baking
- 1 tbspextra virgin olive oil, for drizzling
- 1 tspflaky sea salt or kosher salt (optional)
Optional Toppings
- Cherry tomatoes (red, yellow, or mixed)
- Fresh rosemary
- Thinly sliced tomatoes
- Roasted garlic cloves
- Thinly sliced red onion
- Fresh thyme
- Caramelized onions
- Thinly sliced jalapeños
- Freshly cracked black pepper
Instructions
Make the Dough
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, bread flour, instant yeast, sugar, oregano, salt, rosemary, and thyme. Mix until well combined.
- 2
Add the warm water and olive oil. Mix on low speed for 2–3 minutes, or until all of the flour is moistened.
- 3
Switch to the dough hook and knead for about 10 minutes, or until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
First Rise
- 1
Transfer the dough to a lightly floured work surface. Fold the dough over itself a few times, then shape it into a smooth oval by gently tucking the edges underneath.
- 2
Lightly coat the mixing bowl with the teaspoon of olive oil. Return the dough to the bowl, cover with a damp kitchen towel or plastic wrap, and let rest for 20 minutes.
Shape the Dough
- 1
Lightly coat a 13×18-inch baking sheet with cooking spray and line it with parchment paper.
- 2
Transfer the dough to the prepared pan and gently stretch it to fit the pan. It should easily form a rectangle. If needed, use your fingertips or a rolling pin to gently even out the surface.
- 3
Cover and let the dough rise in a warm, draft-free place for about 30 minutes, or until it has risen to the lip of the baking sheet.
Dimple and Top
- 1
Preheat your oven to 500°F.
- 2
Using your fingertips, press deep dimples all over the surface of the dough.
- 3
Drizzle evenly with the olive oil and sprinkle with flaky sea salt, if using. Add your favourite toppings. I love using cherry tomatoes and fresh rosemary, but don't be afraid to make it your own. Thinly sliced tomatoes, roasted garlic, caramelized onions, fresh herbs, and jalapeños are all wonderful additions.
Bake
- 1
Bake on the lower oven rack for 15 minutes, or until the focaccia is beautifully golden brown.
- 2
The bread should sound hollow when gently tapped in the centre.
- 3
Transfer to a wire rack and allow it to cool for about 15 minutes before slicing.
Melissa's Notes
No bread flour? No problem! Replace it with an equal amount of all-purpose flour. Your focaccia will still turn out beautifully — it will simply be a little softer and slightly less chewy.
If you prefer, substitute 1 tablespoon of Italian seasoning for the oregano, rosemary, and thyme.
A generous drizzle of good-quality olive oil before baking helps create that beautifully golden, lightly crisp crust.
This focaccia is delicious served warm with olive oil and balsamic vinegar, alongside pasta, soup, charcuterie boards, or sliced for sandwiches.
Leftovers toast beautifully the next day.
Focaccia freezes wonderfully. Slice it before freezing so you can thaw only what you need.
Nutrition Information
Per piece (cut into 12)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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