12 Soft Italian Focaccia Bread Recipes You’ll Love Tearing Into

The smell of freshly baked focaccia is like a warm hug from the kitchen. This Italian bread is a must-try for anyone who loves simple yet delightful flavors. From rosemary and sea salt to sun-dried tomatoes and basil, these focaccia recipes are comforting and delicious. Whether you’re an experienced baker or just starting out, you’ll find inspiration here. Let’s explore these scrumptious recipes together!

Classic Rosemary and Sea Salt Focaccia

Focaccia is a delightful Italian flatbread that’s loved for its soft, airy texture and the unique flavors that can be infused into it. The classic rosemary and sea salt focaccia is a timeless favorite, offering a perfect balance of aromatic herbs and a touch of sea salt for a deliciously savory experience.

This bread is versatile and can be enjoyed on its own, as a sandwich base, or as an accompaniment to soups and salads. Baking your own focaccia at home might seem intimidating, but with this straightforward recipe, you’ll be able to create a bakery-quality loaf right in your own kitchen.

The key to a perfect focaccia lies in its dough, which should be well-hydrated to achieve the characteristic lightness and fluffiness. Be certain to use fresh rosemary for the most aromatic result. This recipe yields enough focaccia to serve 4-6 people, making it ideal for family dinners or small gatherings.

Whether you’re a seasoned baker or a beginner, you’ll find this recipe both rewarding and enjoyable.

Ingredients (serves 4-6):

500g all-purpose flour
2 teaspoons salt
1 package (7g) active dry yeast
350ml warm water
60ml extra virgin olive oil, plus extra for drizzling
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon coarse sea salt

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.

Pour the yeast mixture and 60ml of olive oil into the flour mixture. Stir until a dough begins to form.

2. Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 5-6 minutes.

3. First Rise: Lightly oil a large bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size.

4. Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a well-oiled baking sheet or a 9×13 inch baking pan.

Gently press the dough into the desired shape, ensuring it’s even in thickness.

5. Second Rise: Cover the dough again and let it rise for another 30 minutes to an hour. Preheat your oven to 220°C (425°F) during this time.

6. Add Toppings: Once the dough has risen, use your fingers to create dimples across the surface. Drizzle generously with olive oil, sprinkle chopped rosemary, and add a pinch of coarse sea salt.

7. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

8. Cool and Serve: Remove from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Extra Tips:

To guarantee the best texture, make sure your water is warm but not hot when activating the yeast; too hot water can kill the yeast, while cold water won’t activate it properly.

Experiment with toppings by adding olives, sun-dried tomatoes, or onions for extra flavor. If you prefer a crispier crust, bake the focaccia directly on a heated pizza stone.

And remember, focaccia is best enjoyed fresh on the day of baking, but it can be reheated gently in the oven to restore its soft texture the next day.

Caramelized Onion and Thyme Focaccia

Caramelized Onion and Thyme Focaccia is a delightful twist on traditional focaccia, combining the savory sweetness of caramelized onions with the earthy aroma of fresh thyme. This Italian flatbread makes for a perfect appetizer or a side dish to accompany your favorite meal. Its crispy, golden crust and soft, fluffy interior, topped with fragrant onions and herbs, offer a taste sensation that’s both comforting and elegant.

Crafting this focaccia from scratch allows you to appreciate the art of bread-making while filling your kitchen with the irresistible scent of baked bread. The process of caramelizing onions takes time, but the result is a complex sweetness that pairs beautifully with the thyme-infused dough.

Whether you’re serving it at a family gathering or enjoying it as a treat for yourself, Caramelized Onion and Thyme Focaccia is sure to impress.

Ingredients (Serves 4-6):

2 1/4 teaspoons active dry yeast
1 1/4 cups warm water (about 110°F)
3 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 cup olive oil, plus more for drizzling
2 large onions, thinly sliced
1 teaspoon fresh thyme leaves
Coarse sea salt, for sprinkling

Cooking Instructions:

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
Prepare the Dough: Add the flour, 1 teaspoon of salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Caramelize the Onions: While the dough is rising, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook the onions slowly, stirring occasionally, until they’re golden brown and caramelized, about 25-30 minutes. Set aside to cool.
Prepare the Focaccia: Once the dough has risen, punch it down gently and transfer it to a lightly greased baking sheet. Stretch the dough out to fit the sheet, creating a rectangular or oval shape.
Second Rise: Cover the dough with a damp cloth and let it rise again for 20-30 minutes.
Top the Focaccia: Preheat your oven to 425°F (220°C). Use your fingers to create dimples in the surface of the dough. Drizzle with olive oil, then evenly distribute the caramelized onions over the top. Sprinkle with fresh thyme leaves and coarse sea salt.
Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and the edges are crispy.
Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Extra Tips:

To guarantee successful caramelization of the onions, be patient and cook them slowly over medium heat. Stir them occasionally to prevent burning, and if they begin to stick, you can add a splash of water to the pan.

Additionally, feel free to experiment with different herbs such as rosemary or sage if thyme isn’t available. Finally, for an extra kick, consider adding a sprinkle of grated Parmesan cheese on top before baking for a cheesy touch.

Sun-Dried Tomato and Basil Focaccia

Sun-Dried Tomato and Basil Focaccia is a delightful Italian bread that combines the rich flavors of sun-dried tomatoes and fresh basil with the classic characteristics of focaccia—crispy crust and soft, airy interior.

This bread is perfect for serving as a side dish to your favorite Italian meal, or as a stand-alone snack. The aroma of baking bread, infused with the earthy scent of tomatoes and basil, will fill your kitchen and create an irresistible atmosphere.

This recipe is designed to serve 4-6 people and offers a deliciously different take on traditional focaccia. By incorporating sun-dried tomatoes and fresh basil, you’ll achieve a uniquely flavorful bread that pairs beautifully with a variety of dishes.

Whether you’re an experienced baker or trying your hand at bread-making for the first time, this recipe is both approachable and rewarding.

Ingredients:

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (about 110°F)
2 tablespoons olive oil, plus extra for greasing and drizzling
1 teaspoon salt
1 tablespoon sugar
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, chopped
Coarse sea salt, for sprinkling

Cooking Instructions:

Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Stir gently until the yeast is dissolved. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Prepare the Dough: Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a sticky dough begins to form. Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
First Rise: Oil a large bowl and place the dough inside, turning it so it’s coated with a thin layer of oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
Incorporate Flavors: Once risen, punch the dough down and turn it out onto a lightly floured surface. Gently knead in the chopped sun-dried tomatoes and basil until evenly distributed throughout the dough.
Shape and Second Rise: Grease a baking sheet or a large round pizza pan with olive oil. Stretch the dough into a rough rectangle or circle about 1/2 inch thick and place it on the prepared pan. Cover and let it rise again for 30 minutes.
Prepare for Baking: Preheat your oven to 400°F (200°C). Once the dough has finished its second rise, use your fingers to dimple the surface of the dough all over. Drizzle with olive oil and sprinkle with coarse sea salt.
Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped. Remove from the oven and let cool slightly before slicing.

Extra Tips:

For an even deeper flavor, consider soaking the sun-dried tomatoes in warm water for about 10 minutes before chopping them. This will soften them and release more of their flavor into the bread.

Additionally, you can experiment with other herbs like rosemary or thyme for a different taste profile. If you prefer a slightly crispier crust, increase the oven temperature to 425°F for the last 5 minutes of baking.

Finally, focaccia is best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat it in the oven to restore its crispness before serving.

Olive and Garlic Herb Focaccia

Focaccia is a classic Italian bread that’s beloved for its rich, savory flavor and soft, airy texture. This Olive and Garlic Herb Focaccia recipe elevates the traditional focaccia with the addition of briny olives and aromatic herbs, perfect for any meal or as a delectable snack.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple to follow and yields a delicious result that will impress your family and friends.

Making focaccia at home requires a bit of patience, as the dough needs time to rise and develop its unique flavor. However, the process is straightforward and rewarding. This recipe provides all the necessary instructions to create a golden, crispy crust with a soft, flavorful interior.

The combination of olives, garlic, and herbs makes this focaccia a standout dish that pairs beautifully with soups, salads, or as an appetizer with a drizzle of olive oil or balsamic vinegar.

Ingredients (Serves 4-6):

500g all-purpose flour
2 teaspoons salt
1 packet (7g) active dry yeast
350ml warm water
60ml extra-virgin olive oil, plus more for drizzling
1 tablespoon honey
2 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
100g pitted black olives, sliced
Coarse sea salt for topping

Instructions:

Activate the Yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy and bubbly, indicating that the yeast is active.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 60ml of olive oil. Stir with a wooden spoon until a rough dough forms.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
First Rise: Lightly oil a large bowl and place the dough inside, turning it so it’s coated in oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Prepare the Baking Pan: Grease a large baking sheet or pan with olive oil. Punch down the risen dough and transfer it to the prepared pan. Gently stretch and press the dough to fit the pan.
Second Rise: Cover the dough again and let it rise in the pan for another 20-30 minutes. Meanwhile, preheat your oven to 220°C (428°F).
Add Toppings: Once the dough has risen again, use your fingers to dimple the surface. Drizzle with more olive oil and sprinkle the minced garlic, rosemary, thyme, sliced olives, and coarse sea salt evenly over the top.
Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove from the oven and let cool slightly before slicing.

Extra Tips:

For the best texture, make sure your water is warm but not too hot when activating the yeast, as hot water can kill the yeast.

If you prefer a chewier focaccia, you can add a tablespoon of semolina flour to the dough. Feel free to experiment with different herbs or add toppings like sun-dried tomatoes or caramelized onions for a unique twist.

Finally, storing leftover focaccia in an airtight container will keep it fresh for a few days, and it can be easily reheated in the oven to regain its crispy texture.

Cherry Tomato and Pesto Focaccia

Cherry Tomato and Pesto Focaccia is a delightful and vibrant twist on the classic Italian bread, perfect for any occasion. The combination of juicy cherry tomatoes and aromatic pesto gives this focaccia a burst of flavor that’s both invigorating and satisfying. This recipe is ideal for a family gathering or a small dinner party, serving 4-6 people.

The soft, airy texture of the focaccia is beautifully complemented by the savory toppings, creating a dish that isn’t only delicious but also visually appealing. To make this Cherry Tomato and Pesto Focaccia, you’ll need to prepare a simple dough, let it rise, and then adorn it with cherry tomatoes and your favorite pesto.

This focaccia isn’t just a side dish but can also be enjoyed on its own. The process is straightforward and the result is a golden, crispy crust with a fluffy interior, studded with bursts of tomato sweetness and rich, herbal notes from the pesto. Let’s get started on creating this mouth-watering focaccia!

Ingredients (serves 4-6):

3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water
1 teaspoon sugar
1 teaspoon salt
1/4 cup olive oil, plus more for drizzling
1 cup cherry tomatoes, halved
1/2 cup pesto
Sea salt flakes, for topping
Fresh basil leaves, for garnish

Instructions:

Prepare the Dough:

In a large bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

First Rise:

Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Shape the Focaccia:

Once risen, punch down the dough and transfer it to a well-oiled baking sheet.
Gently stretch and press the dough out to fit the baking sheet, maintaining an even thickness.

Add Toppings:

Preheat your oven to 400°F (200°C).
Press the cherry tomato halves gently into the dough, cut side up. Spoon small dollops of pesto around the tomatoes.
Drizzle a little more olive oil over the top and sprinkle with sea salt flakes.

Second Rise:

Cover the focaccia with a cloth and let it rise for another 20-30 minutes.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.

Finish and Serve:

Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before slicing and serving.

Extra Tips:

When preparing the dough, make sure that the water isn’t too hot, as this can kill the yeast and prevent the dough from rising. The dough’s consistency should be soft but not sticky, so adjust the flour as needed.

For an extra burst of flavor, you can add a sprinkle of dried herbs like rosemary or thyme before baking. Additionally, using high-quality olive oil and fresh pesto will enhance the overall taste of your focaccia. Enjoy this delicious bread as a starter, a side, or even as a main dish with a salad.

Parmesan and Black Pepper Focaccia

Parmesan and Black Pepper Focaccia is a delightful twist on the traditional Italian flatbread that combines the rich, nutty flavors of Parmesan cheese with the sharpness of freshly cracked black pepper. This savory bread is perfect for serving as an appetizer, a side dish, or even as a base for sandwiches. The crispy exterior, fluffy interior, and aromatic toppings make it a crowd-pleaser for any gathering.

This focaccia recipe is both simple and rewarding, allowing even novice bakers to create a delicious homemade bread with ease. Perfect for a serving size of 4-6 people, it provides a satisfying accompaniment to a variety of meals or can be enjoyed on its own. As you prepare this Parmesan and Black Pepper Focaccia, you’ll find that the process is as enjoyable as the end result.

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Ingredients (serves 4-6):

4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F)
1/4 cup olive oil, plus more for greasing and drizzling
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 cup grated Parmesan cheese
1 tablespoon coarsely ground black pepper
1 tablespoon fresh rosemary leaves (optional)
Sea salt or flaky salt, for sprinkling

Instructions:

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy, indicating that the yeast is active.
Prepare the Dough: Add the flour, 1/4 cup of olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat the Oven: About 30 minutes before baking, preheat your oven to 425°F (220°C).
Shape the Dough: Punch down the risen dough and transfer it to a well-oiled, rimmed baking sheet (about 12×18 inches). Use your fingers to gently stretch and press the dough to fit the dimensions of the pan. Press your fingertips into the dough to create dimples across the surface.
Add Toppings: Drizzle the dough generously with olive oil. Sprinkle the grated Parmesan, black pepper, and rosemary leaves evenly over the top. Finish with a light sprinkling of sea salt or flaky salt.
Second Rise: Let the dough rest in the pan for another 20-30 minutes, allowing it to rise slightly.
Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
Cool and Serve: Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack. Slice into squares and serve warm or at room temperature.

Extra Tips:

For the best flavor, use freshly grated Parmesan cheese and freshly cracked black pepper. If you prefer a more intense garlic flavor, you can add minced garlic to the olive oil used for drizzling before baking.

Additionally, if you don’t have fresh rosemary on hand, dried rosemary can be used, though it should be sprinkled more sparingly. To ascertain an even bake, rotate the pan halfway through baking.

This focaccia can also be stored in an airtight container at room temperature for up to two days, though it’s best enjoyed fresh.

Sweet Fig and Honey Focaccia

Sweet Fig and Honey Focaccia is a delightful twist on the classic Italian bread, bringing together the savory essence of focaccia with the sweetness of figs and honey. This unique combination of flavors makes it a perfect choice for a dessert or a sweet appetizer that will impress your guests.

The soft, airy texture of the focaccia is complemented beautifully by the chewy figs and the sticky sweetness of honey, creating a harmonious balance that’s both indulgent and light.

This recipe is designed to serve 4-6 people, making it an ideal choice for small gatherings or family dinners. The process involves crafting a dough from scratch, allowing it to rise, and then delicately arranging the figs and drizzling honey over the top before baking. The result is a golden, aromatic bread that’s as pleasing to the eye as it’s to the palate.

Gather your ingredients and let’s commence on making this Sweet Fig and Honey Focaccia.

Ingredients:

4 cups all-purpose flour
2 teaspoons salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F/45°C)
1/4 cup olive oil, plus more for brushing
1 cup dried figs, stems removed and sliced
3 tablespoons honey
Fresh rosemary sprigs (optional)
Sea salt flakes

Cooking Instructions:

Prepare the Dough: In a large bowl, combine the warm water and yeast. Allow it to sit for about 5 minutes until the mixture becomes frothy. Add the flour, salt, and olive oil to the bowl. Mix until a dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, you can add a little more flour, but avoid making it too dry.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, until it has doubled in size.
Prepare the Focaccia Base: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Once the dough has risen, punch it down gently to release air. Transfer it to the prepared baking sheet and stretch it out to fit the sheet, maintaining an even thickness.
Add Toppings: Arrange the sliced figs evenly over the surface of the dough. Drizzle the honey generously over the figs and dough. If desired, add fresh rosemary sprigs for an aromatic touch.
Second Rise: Let the focaccia rise again for about 20-30 minutes. This will help it become nice and fluffy when baked.
Bake: Before placing it in the oven, brush the top lightly with olive oil and sprinkle with sea salt flakes. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Extra Tips:

For the best results, make sure your yeast is fresh and active. You can test this by ensuring it becomes frothy when mixed with warm water.

Using warm water is essential as hot water can kill the yeast, preventing the dough from rising properly. To enhance the flavor, you can also add a sprinkle of cinnamon or nutmeg over the figs before baking.

If you prefer a chewier texture, use bread flour instead of all-purpose flour. Finally, storing the focaccia in an airtight container will help retain its moisture if you plan to serve it later.

Zucchini and Ricotta Focaccia

Zucchini and Ricotta Focaccia is a delightful Italian-inspired bread that combines the soft, chewy texture of traditional focaccia with fresh zucchini and creamy ricotta cheese. This savory bread is perfect for serving as an appetizer, a side dish, or even a light meal. The zucchini provides a subtle, earthy flavor and a touch of moisture, while the ricotta adds a richness that complements the bread beautifully.

Whether you’re hosting a dinner party or simply looking for a new bread recipe to try at home, this unique focaccia will impress your family and friends with its delicious flavors and inviting aroma.

The preparation of zucchini and ricotta focaccia is a straightforward process that requires only a handful of ingredients and a little patience. Making the dough from scratch allows you to control the texture and flavor, ensuring a soft, fluffy interior with a perfectly crisp crust.

Meanwhile, the toppings of thinly sliced zucchini and dollops of creamy ricotta add layers of flavor and texture that elevate this dish from simple bread to a culinary delight. With the right combination of fresh ingredients and careful preparation, you’ll create a focaccia that’s as pleasing to the eye as it’s to the palate.