How To Make Focaccia Recipe -
How To Make Focaccia  Recipe
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How to Make Focaccia
See how to make a light Italian yeast bread with delightful dimples. See more
  • READY IN 3 hr

How To Make Focaccia

Recipe by  

"This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab."

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Ingredients Edit and Save

Original recipe makes 1 flat loaf Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    3 hrs


  1. Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
  2. Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
  3. Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
  4. Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
  5. Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
  6. Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.
  7. Preheat oven to 475 degrees F (245 degrees C).
  8. Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.
  9. Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.
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  • Chef's Notes:
  • As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 ounces. This will work with just all-purpose flour, but I prefer the bread flour and semolina.
  • There are dozens of different and delicious toppings with which to accessorize your slab. A few of my favorites would be chopped olives, caramelized onions, and sliced grapes.

Reviews More Reviews

Jan 14, 2014

FANTASTIC! I have to say that I, personally, did not make this, but my mom did and she was truly amazing. Just like you would get at the Italian bakery. She did say that it was a bit 'time consuming', but it was very easy, and because it was such a hit with the whole family, she would definitely make it again. She topped hers with tomatoes, caramelized onions and fresh mozzarella~YUM! I cannot wait to make this myself...VERY soon! Thanks for sharing. :)

Jul 07, 2014

Very good Focaccia! I used a very high protein European style bread flour and it was great.I thought before I baked it that the dough was a bit slack. It wasn't. The rise held up nicely with the hg flour. I had tried it with regular supermarket flour, and, no slam at Pillsbury, there's no comparison


18 Ratings

Oct 04, 2013

This is an amazingly simple and, I'd say, forgiving recipe. I used fine semolina, instead of semolina flour and the result was great. The bread had a slight bite to it which was amazing. Thinly sliced olives on the top are an excellent addition, adding a little brine-iness to the bread. I served it with herb roasted chicken; was a great hit. Thank you Chef John!

Jan 10, 2015

This was very good! Was easy to make and tasted so elegant. However, it did not keep very well. it tasted chalky after a couple days.

Sep 14, 2014

Very nice and authentic tasting. Family loved it. All that olive oil made the difference, the focaccia tasted rich and delicious, I used sea salt in the recipe as well and thought it could have turned out just a tad more seasoned, but maybe if you use table salt you get the right amount.

Mar 08, 2014

I made this exactly as stated. It is fantastic! Chef John, I so appreciate your videos. You get to the point, but you don't overlook anything and you have a great sense of humor! Loving learning from you!

Apr 27, 2015

Wow! Really good bread. I made an 8 portion bread with italian spices, before the second rise I divide it into 2 and let it sit for 15 min then I sprinkle grated parmesan and black olives and placed the second dough on top pinching both together and bake

Nov 17, 2014

Chef John. You are a genius. Thank you. This made my husband's day, and mine - he declared this to be the best focaccia he has ever had.


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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 587 mg
  • 23%

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

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