This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2 hr

Fantastic Focaccia Bread

Read Reviews (96)

"This recipe is simple and easy! You can add garlic, oregano, or sun dried tomatoes to spice it up!" — MISS_MARSH

Ingredients Edit and Save

Watch video tips and tricks

French Bread

Amazingly Easy Irish Soda Bread

Indian Chapati Bread

Grandma VanDoren’s White Bread

How to Make No-Knead Beer Bread

Bread Machine Bread

How to Make Pita Bread

Italian Bread Bowls

French Bread Rolls To Die For

Measuring All-Purpose Flour

Types of Cooking Oil

Types of Salt

Original recipe makes 4 to 6 servings Change Servings

1/2 teaspoon honey
1 (.25 ounce) package active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)

2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oil, divided

Check All Add to Shopping List

Directions

In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

Kitchen-Friendly View

PREP 1 hr 45 mins
COOK 15 mins
READY IN 2 hrs

ADVERTISE WITH US

This is a great recipe! So simple, and easy to follow. No guessing here! I've tried a few focaccia recipes on this site, and I like this one for the great directions. Plus it doesn't use a bread machine, as so many other recipes on here do. My only complaint is that it doesn't make enough! :) I will double the recipe next time, as this one was gone in no time here (and it's just me, my hubby, and my two kids- a 3 yr. old and a one yr. old!) I almost passed this recipe up before because it looked too simple, but that was easily modified by adding a teapsoon of Italian Seasoning herb blend, and 1/2 teaspoon of garlic powder. I used half whole wheat for this recipe. Served with Slow Cooker Creamy Potato Soup. I'm glad I tried this recipe; I will be making it again!

—What a Dish!

See full review »

Most Helpful Critical Review

Jan 27, 2011

Well, it rose nicely the first time. Much less so on the 2nd rise. So it was much thinner than I would have liked - about 1/2" total. Could be because I rolled it too thin. Also, it seemed really bland.

—LECKMAN

See full review »

115 Ratings

Nov 12, 2003

This was not difficult at all to make. It was worth the work. The seven minutes of kneading really paid off. I topped it with chopped garlic and fresh rosemary, and baked it on the pizza stone. My husband practically ate the whole thing himself.

—SERNARAMA

See full review »

May 09, 2006

This bread is just as the title says "Fantastic". I quadrupled it, the amount of yeast I used was 1 1/2 teas. of SAF brand yeast. I dimpled the surface of the bread and poured on the olive oil and then put on pieces of roasted red and yellow pepper and then sprinkled with Kosher salt and fresh ground pepper. It was too good!!!

—BUSYBAKER1

See full review »

Jan 28, 2007

I used my KitchenAid mixer with the dough hook to do the kneading, and even so, it took quite a bit longer than 7 minutes to make the dough soft. I also added an Italian mix of spices as the mixer kneaded. Before putting it in the oven, I spread kosher salt on top of the olive oil. Interestingly my dough did not rise very much, even after the first rise, and I was concerned that it would be rock-like, but I saw another very similar recipe, which recommended the second rising be only 30 minutes, so I followed those directions since my bread didn't seem to be rising anyway. I am pleased to report, that in the end, the bread was quite tasty. I'll be making it again.

—Haydee

See full review »

Feb 07, 2007

A fantastic, EASY focaccia recipe. I baked it straight onto the Pizza stone. I also shaped the dough after it had risen and placed on top garlic, rosemary, basil and some fresh parmesan cheese.

—JARBOE

See full review »

May 08, 2006

Simply delicious! My first bread using yeast, I can't seem to bake enough because everyone wants to try it! I added herbs the second time around - a tsp each of oregano, rosemary, basil, thyme, and garlic salt (omitting the other salt). I prefer it herbed but it was tasty any way I made it! I'm already looking forward to making more.

—007librarian

See full review »

Mar 13, 2005

My husband made this for me. He could not beleive how easy it was to do! He sprinkeled the top with Mrs. Dash Gallant Garlics classic Italiano. Then made it into a Portabello Mushroom sandwich to die for! Thanks for the recipe! It will be a staple in my house! Jen

—JJ35JJ

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Focaccia Bread

Homemade Focaccia Bread

Tomato Focaccia Bread

Easiest Focaccia Recipe

Parmesan Focaccia Bread

Bread Machine Focaccia

Mama D's Italian Bread

Olive Oil Bread

Italian Bread Bowls

Peppy's Pita Bread

ADVERTISE WITH US

Nutrition

Calories
355 kcal
18%

Carbohydrates
49.1 g
16%

Cholesterol
0 mg
0%

Fat
14.2 g
22%

Fiber
2.1 g
8%

Protein
7.1 g
14%

Sodium
293 mg
12%

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

Nutritional Information

Fantastic Focaccia Bread

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 355
** Calories from Fat: 128

% Daily Value *
** Total Fat 14.2g 22 %
** Saturated Fat 2g 10 %
** Cholesterol 0mg 0 %
** Sodium 293mg 12 %
** Potassium 103mg 3 %
** Total Carbohydrates 49.1g 16 %
** Dietary Fiber 2.1g 8 %
** Protein 7.1g 14 %
** Sugars 0.9g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 33 %
** Thiamin 53 %
** Niacin 45 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.