Homemade Focaccia Bread Recipe - Allrecipes.com
Homemade Focaccia Bread Recipe

Homemade Focaccia Bread

Recipe by  

"This focaccia bread is really yummy, and will taste great right out of the oven."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr 20 mins


  1. Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
  2. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
  3. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
  4. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2003

I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of vegetable oil in the dough and 1 tablespoon of olive oil on the top. I add 1 minced clove of garlic to the olive oil for the top (in addition to the rosemary), bake the bread for 15 to 16 minutes, and cover the warm bread with a dishtowel once I move it to a wire rack to cool. This makes the top soft, since using less oil dries it out. I serve it for sandwiches made with garlic-roasted veggies, pesto, and freshly grated parmesan. Yum Yum!

Most Helpful Critical Review
Feb 08, 2011

I wasn't crazy about this recipe. It was a bit flat tasting and I didn't care for the texture. Probably won't try it again.


137 Ratings

Nov 19, 2005

This was my first attempt at making Focaccia and it turned out very well. I didn't proof the yeast the first time and it still rose nicely, but I always proof it first now. This is a very easy recipe to make. I only have a hand mixer and can still pull it off. The batter sticks to the beaters a little bit but I just pull it off-no problem. I dont always use all of the additional 3/4 cup of flour. It depends how the initial batter turns out. I am not a big fan of rosemary so I use italian seasoning, garlic powder and a little kosher salt. Delicious!

Mar 28, 2003

The bread has a nice taste, however, it doesn't seem to have the true focaccia consistency.

Jun 19, 2003

This focaccia is great. We liked it even better after I sprinkled a bit of coarse sea salt on top before baking. Don't be concerned if you find you don't need as much flour as the recipe calls for.

Mar 28, 2003

This is a simple, delicious bread that is loved my kids as well as adults. I sometimes make it and serve it with herbed olive oil as an appetizer. Delicious.

Mar 28, 2003

Since I didn't have any dried rosemary, I just used some fresh sprigs from my garden and placed them in the poked holes (which I just poked with my finger, more fun that way!) Turned out well.

Mar 28, 2003

This is the easiest Foccacia I've made and still has all the great flavor. Love it! I make it often.


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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