June 14, 2021

Focaccia Bread

a collage of two photos of focaccia bread with a text overlay

This focaccia bread is perfectly soft and chewy on the inside and super crispy on the outside. It’s infused with olive oil and sprinkled with sea salt, rosemary, cherry tomatoes, and olives. It feels like taking a trip to Italy! 

Focaccia squares on a wooden board with cherry tomatoes, rosemary, and basil on the side

Focaccia squares on a wooden board with cherry tomatoes, rosemary, and basil on the side

Why This Recipe Works

If you like homemade bread, you will love this recipe! It’s naturally vegan, super easy to make, and all you need is 9 basic ingredients. You probably already have many of the ingredients in your pantry. 

The focaccia is super soft and fluffy on the inside and super crispy on the outside. It’s perfect with a big green salad or with any kind of pasta. Or of course you could enjoy it just by itself. 

Most recipes only call for rosemary and sea salt but I decided to take my focaccia to the next level and also top it with fresh cherry tomatoes and black and green olives. 

Each slice is infused with olive oil that perfectly soaks into the holes that are poked in the bread. To give it even more flavor, I added minced garlic to the olive oil before drizzling it over the bread. 

I like to use a stand mixer to prepare this recipe as this makes things super easy. But you could also make it by hand if you’ve got a bit more time. 

You could shape it into a pizza-like round form or you could use a rectangular baking dish depending on your personal preference. 

It’s an easy every-day recipe for the whole family! 

What Goes Into This Recipe 

ingredients that go into this recipe on a marble countertop with labels

ingredients that go into this recipe on a marble countertop with labels

  • Olive Oil – make sure to use a high quality olive oil (I use organic extra virgin olive oil). It really makes a difference in taste.
  • Rosemary – use fresh rosemary for ultimate flavor. 
  • Brown Sugar – you could also use white sugar. 
  • Yeast – I used fresh active yeast (a 0.6 ounces package). You could replace it with 1 teaspoon of dried yeast. 
  • Olives – green or black or olives of your choice. 

How to Make This Recipe 

a collage of four step-by-step photos that show how to make this recipe

a collage of four step-by-step photos that show how to make this recipe

1./2. Step: Place all the ingredients for the dough into a stand mixer. Alternatively, you could also use your hands if you’ve got a bit more time. 

3. Step: Process or knead until you’ve got a soft and well incorporated dough that doesn’t stick to your hands.

4. Step: Form the dough to a small ball and place it in a bowl. 

a collage of four step-by-step photos that show how to make this recipe

a collage of four step-by-step photos that show how to make this recipe

5. Step: Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature (preferably at a warm place) for about 45 minutes. 

6. Step: It should have about doubled in size after this time. 

7. Step: Line a baking sheet with parchment paper. Use a rolling pin to roll out the dough. You could also use a baking dish (line it with parchment paper as well). 

8. Step: Use your finger to poke dents all over the surface of the dough. 

a collage of four step-by-step photos that show how to make this recipe

a collage of four step-by-step photos that show how to make this recipe

9. Step: Let it rise for another 20 minutes. Preheat your oven to 400 °F. 

10. Step: Drizzle one tablespoon of olive oil on top. Then add the cherry tomatoes, the olives, and the fresh rosemary. Gently press them into the dough. Sprinkle with sea salt. 

11. Step: Bake for 20 minutes at 400 °F until golden. 

12. Step: Cut into squares and serve warm. Drizzle extra olive oil on top, if you like.

Recipe Notes

  • This recipe works best if you use a stand mixer to make the dough (for example a kitchen aid or similar kitchen tool). I used my Thermomix, which is great for baking.
  • If you don’t own a stand mixer, you could also knead the dough with your hands. 
  • I like to use fresh yeast as it activates more quickly than dried yeast, but the recipe also works well with dried yeast. So don’t worry if you’ve only got dried yeast at home. 

FAQs:

Where Can I Find Fresh Yeast?

You can most likely find it in the dairy section of your supermarket near the butter. 

Could I Use Dry Yeast Instead of Fresh Yeast?

I used a small block of fresh yeast for this recipe (0.6 ounces, or 1/3 block if you’re using a 2-ounce size block of fresh yeast). 

You can replace it with 1 teaspoon of active dry yeast, which equals o.6 ounces of fresh yeast. 

Could I Freeze This Recipe? 

Yes, like most kinds of bread, this focaccia freezes really well. 

I recommend underbaking the recipe by 5 minutes if you’re planning on freezing it later on. This way you can easily reheat it in the oven after thawing (bake it at full temperature (400 °F) for 5 minutes). 

More Italian Recipes: 

I Love to Hear From You! 

I hope you like this focaccia as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

Focaccia squares on a wooden board with cherry tomatoes, rosemary, and basil on the side

Focaccia Bread

This focaccia bread is perfectly soft and chewy on the inside and super crispy on the outside. It’s infused with olive oil and sprinkled with sea salt, rosemary, cherry tomatoes, and olives. It feels like taking a trip to Italy! 

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Course: Side

Cuisine: Italian

Diet: Vegan, Vegetarian

Prep Time: 20 mins

Cook Time: 20 mins

Servings: 8 servings

Calories: 282kcal

Author: Sina

Ingredients

For the Dough:

For the Topping:

Instructions

  • Place all the ingredients for the dough into a stand mixer. Alternatively, you could also use your hands if you’ve got a bit more time. 

  • Process or knead until you’ve got a soft and well incorporated dough that doesn’t stick to your hands.

  • Form the dough to a small ball and place it in a bowl. 

  • Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature (preferably at a warm place) for about 45 minutes. 

  • It should have about doubled in size after this time.

  • Line a baking sheet with parchment paper. Use a rolling pin to roll out the dough. You could also use a baking dish (line it with parchment paper as well). 

  • Use your finger to poke dents all over the surface of the dough.

  • Let it rise for another 20 minutes. Preheat your oven to 400 °F. 

  • Drizzle one tablespoon of olive oil on top. Then add the cherry tomatoes, the olives, and the fresh rosemary. Gently press them into the dough. Sprinkle with sea salt. 

  • Bake for 20 minutes at 400 °F until golden. 

  • Cut into squares and serve warm. Drizzle extra olive oil on top, if you like.

Notes

  • This recipe works best if you use a stand mixer to make the dough (for example a kitchen aid or similar kitchen tool). I used my Thermomix, which is great for baking.
  • If you don’t own a stand mixer, you could also knead the dough with your hands. 
  • I like to use fresh yeast as it activates more quickly than dried yeast, but the recipe also works well with dried yeast. So don’t worry if you’ve only got dried yeast at home. 

Nutrition

Calories: 282kcal | Carbohydrates: 49g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 3mg

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