Focaccia Bread Recipe

All-purpose flour: The main ingredient that gives the bread its structure and softness.

Active dry yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps mix the dough.

Salt: Adds flavor to the bread.

Olive oil: Keeps the bread moist and adds a rich taste.

Fresh rosemary: A fragrant herb that gives the bread a fresh, pine-like flavor.

Coarse sea salt: Sprinkled on top for a crunchy texture and extra flavor.

One of the coolest parts of making focaccia bread is creating those little dimples all over the dough before baking. It might seem simple, but those dimples actually make a big difference in how your bread turns out. Here’s how to do it step by step:

1. After your dough has risen and you’ve stretched it out on the baking sheet, use your fingertips to gently press into the surface. Don’t press too hard—you want to make small indentations, not flatten the dough completely.
2. Space your dimples evenly across the dough. You can go row by row or just randomly poke around, but try to cover the whole surface.
3. Once you’ve made the dimples, drizzle some olive oil over the top. The oil will settle into those little pockets and help the bread stay moist and flavorful while it bakes.

Making these dimples helps the olive oil soak into the dough, which keeps the focaccia soft inside and gives the crust a nice golden color. Plus, the dimples trap the rosemary and sea salt so every bite has a burst of flavor. Without dimples, the bread might puff up too much and not have that classic texture and taste.

When I first tried this, I pressed too hard and ended up flattening the dough too much, which made the bread a bit dense. Now, I remind myself to be gentle and just poke lightly. Also, I love adding a little extra drizzle of olive oil after dimpling because it makes the crust even crispier and tastier. Give it a try—you’ll see how those tiny holes make your focaccia feel homemade and special!

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be dissolved in water first.

• warm water - Substitute with milk: Using milk can add a richer flavor and softer texture to the bread.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of the focaccia similarly to regular salt.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for drizzling and baking.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, but use about half the amount since dried herbs are more concentrated.

• coarse sea salt - Substitute with flaky sea salt: Flaky sea salt can provide a similar texture and burst of salty flavor when sprinkled on top.

• To keep your focaccia bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
• For longer storage, place the wrapped focaccia in a resealable plastic bag and refrigerate. It will stay fresh for up to a week.
• If you want to freeze your focaccia bread, first let it cool completely. Cut it into portions if desired, then wrap each piece tightly in plastic wrap.
• Place the wrapped pieces in a resealable freezer bag, squeezing out as much air as possible. Label the bag with the date and freeze for up to 3 months.
• When you're ready to enjoy your frozen focaccia, thaw it at room temperature for a few hours or overnight in the refrigerator.
• To refresh the texture, preheat your oven to 350°F (175°C). Place the thawed focaccia bread on a baking sheet and bake for about 10 minutes or until warmed through.
• For an extra burst of flavor, drizzle a bit of olive oil over the top before reheating, and sprinkle with additional rosemary or sea salt if desired.

• Preheat your oven to 350°F (175°C). Wrap the focaccia bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the focaccia bread directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-crisping.

• If you have a microwave, wrap the focaccia bread in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds. This method helps retain moisture but be cautious not to overheat, as it can become chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the focaccia bread in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• Large mixing bowl: Used to combine the warm water and yeast, and later to mix the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour, water, and olive oil.

• Measuring spoons: Used to measure the salt, yeast, and chopped rosemary.

• Plastic wrap: Covers the dough while it rises to prevent it from drying out.

• Greased bowl: Holds the dough during the rising process.

• Floured surface: Provides a non-stick area for kneading the dough.

• Baking sheet: The surface on which the dough is stretched out and baked.

• Oven: Preheated to 450°F (230°C) for baking the focaccia.

• Fingers: Used to create dimples in the dough before baking.

• Cooling rack: Allows the focaccia to cool slightly before serving.

Prepare ingredients in advance: Measure and prepare all ingredients before starting to save time during the process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save effort and time.

Warm place for rising: Use an oven with the light on or a warm spot to speed up the dough rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to ensure it's ready when you need it.

Double batch: Make a double batch and freeze half for future use, saving time on your next baking session.