This easy (and photogenic) focaccia is such an impressive baking recipe to try! Channel your inner Bob Ross and top it with your favourite fresh seasonal veggies in a pattern or keep it simple with classic toppings like rosemary and flaky sea salt.
I haven’t posted a true focaccia recipe on the blog and knew it was about time! Armed with a basket full of farm-fresh asparagus this past spring, I got a little creative. It’s like Monet meets an Italian bakery kind of project.
What is Focaccia
Focaccia (pronounced “fuh-KA-cha” ) is a yummy, Italian oven-baked flat bread. Baked in a sheet pan, it is usually flavoured with olive oil and (sometimes) topped with herbs and vegetables. When I think of focaccia I think back to my days waitressing at the Tomato Cafe. Fluffy, dreamy, delicate slabs of freshly baked focaccia were brought to each table.
This version reminds me of that same focaccia and is topped with chunky flakes of sea salt (my favourite!). It is total comfort food and MUCH easier to bake that it may seem.
Different Focaccia Variations
I’m convinced that there are very few things that wouldn’t taste great here, but I’ve rounded up a few combinations that would be phenomenal!
Garlic
Add garlic whether it be on top or even integrated into the dough. Garlic mixed with olive oil? Yes please
Cheese
Parmesan, aged cheddar, asiago or feta would all be great here!
Jalapeños
If you love little pop of spice, jarred jalapeño on top (and a dash of sharp cheese) would be divine!
Fresh Vegetables
Place seasonal veggies on top like: asparagus, tomatoes, scallions, tomatoes and more and have fun creating a pattern!
Fresh or Dry Herbs
There is nothing wrong with a classic rosemary focaccia! But thyme, oregano or basil are all great choices too.
How to Make a Spring Focaccia
Isn’t it stunning?! This Spring Focaccia (a.k.a my masterpiece) uses fresh asparagus, baby tomatoes, chives, thyme and flaked sea salt (I use Maldon). I placed the veggies and herbs into the dough just prior to baking after proofing the dough. Have fun here and get creative!
What to Serve with Focaccia
Focaccia is perfect to serve alongside soups, pastas, or used as bread for a sandwich. It can be cut into a variety of shapes like squares, long slices, or triangles. Honestly though, this recipe can be enjoyed on it’s own, or dipped into a olive oil and balsamic.
Try either of these focaccia variations with my Roasted Tomato Soup or Chicken Cacciatore, both have flavourful sauce, great for soaking up with the bread!! YUM!
Focaccia Bread
Focaccia Bread
Ingredients
- 1 1/2 cups lukewarm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1/2 cup extra virgin olive oil (divided)
- 1 1/2 teaspoons sea salt
- 3 1/4-1/2 cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- 1-2 teaspoons flaked sea salt (I used Maldon)
Instructions
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In a large mixing bowl, stir together the lukewarm water (100 F) and sugar until the sugar dissolves. Sprinkle in the yeast, stir and let it sit until the yeast starts to ferment, for approximately 5-10 minutes.
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Stir the yeast mixture and add the salt, 1/4 cup of olive oil, and 3 cups of the flour. Stir together with a wooden spoon and transfer to a well-floured flat surface. Knead, pushing the dough using the palms of your hands, for approximately 5 minutes, until the dough looks smooth and stretchy, adding more flour as needed if the dough becomes too sticky. The goal is to have a dough that is stretchy, soft and smooth.
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Place the ball of dough in a large bowl coated with olive oil, cover the bowl with a clean dish towel and place in a warm draft-free area until doubled, for about 1 hour.
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Punch the dough down to deflate the dough.
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Preheat the oven to 400 F and brush a 9×13” baking pan or dish with 2 tablespoons of olive oil.
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Stretch the dough out with your hands to fit the baking pan, stretch using your hands to fit the pan, cover again with the dish towel and let it rise again until doubled, about 30 minutes.
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Using your finger tips, poke multiple holes into the surface of the dough. Drizzle the top of the dough with the remaining 2 tablespoons of olive oil, sprinkle with the flaked sea salt and rosemary and bake for approximately 20 minutes, until golden brown. Cool slightly (brush with a bit of extra olive oil if desired at this point) and remove from the pan. Cut into pieces and serve!
Does it matter what material the 9×13 pan is? I only have a glass one at the moment.
I tried it today with a glass baking dish and it worked – delicious!
Great! Thanks so much Christine!
Made focaccia tonight, it was easy and is so delicious! We were making mussels in a white wine, garlic sauce and the bread was perfect for this! Thank you!!
Hey Susan! That sounds so delicious. I am thrilled to hear you loved the recipe! Thanks for reviewing. xx Tori
This was an awesome recipe. Easy to make and it turned out well. Thank you
So happy to heat Erika! Thanks so much for sharing! xx Tori
Made it. Love it!!! So easy and so delicious.
Yay! Thanks so much Karen. Great to hear! Tori
Hi, can I make this in the morning and bake later for dinner? Thanks
Hi Laura yes you would just let it rise in the bowl, punch it down and cover it and refrigerate it until dinner. Note that you will need to bring it to room temperature and let it rise in the pan before baking it – that may take up to an hour or so.
Can you suggest a substitute herb other than rosemary that would work in the dough?
Thanks!
Hey Maureen! Thyme, chives, parsley, garlic, oregano would all be great!
Have made this a few times now, sticking to the traditional rosemary and kosher salt and it has been perfect every time. Light and airy with a nice salty crust. I love that all you need is some elbow grease and not a stand mixer. Thanks Tori!!!
Thank you so much! I am just thrilled to hear you’ve loved this each time you’ve made it. I appreciate you taking the time to review too!! xx Tori
Made this focaccia tonight and it was a huge hit!! Topped ours w fresh garlic, rosemary and parmesan. Paired perfectly with a homemade roasted garlic and tomato basil soup. Our family devoured the whole pan. I will definitely be making this again and very regularly. It was simple and easy to make. Thank you for the beautiful recipe!
Great recipe. I chopped a clove of garlic in the batter and topped with italian spices before baking. Delicious!!!!
That sounds delicious Larry! Happy you loved the recipe! xx Tor
Can I use fast rising yeast for this recipe
Hi Larry so sorry for the delay, yes you can!
So delicious!! My whole family loved it.
So happy you loved it Kelsey!
I made the focaccia feeling confident knowing how diligent you are to bullet proof your recipes. I have never made focaccia before and my guests said it was the BEST focaccia they have ever eaten – all were keen for the recipe. I used a glass baking dish and the bottom did not brown. I cooled it for a bit, removed from the pan and preheated a cookie sheet in a 400° oven – placed the loaf on the cookie sheet and cooked it for 5 minutes and it worked. Next time will use my tin baking pan. Thank you Tori for perfecting and sharing so many wonderful recipes.
Hi Donna that is so wonderful to hear! Thank you for taking the time out of your day to write such a thoughtful review I really appreciate it. Tori
Easy and sooo good! Thank you for sharing!
I’ve made this a couple of times now and it’s just perfect! I topped it with fresh dill and crumpled feta before baking this time and it was delicious!
Thank you so much Sarah for the glowing review!
This has easily become my go to focaccia recipe and always impresses guests. My question is if you have ever made with with whole wheat flour? I was thinking maybe half all purpose and half whole wheat, as I would like to grind my own flour. Have you tried it with whole wheat flour?
Hi Nicole! That’s so great! I haven’t but would love to hear if you do! I would probably only sub half of it to maintain the texture but it is up to you:). Tori
O-M-G!! Amazing. My family loved it. I was nervous having never made it before but your instructions were spot on. This will for sure be on rotation in my house. Thanks Tori!
Awe Nancy THANK YOU! I am thrilled you loved this recipe. xx
Can you make half a recipe?
Yes you can! Just bake it in a 9×9 pan instead!
Made this tonight with rotisserie chicken and Greek salad. It was so delicious and easy to do. Thank you!
Glad you liked it Katrina! Thanks for the great feedback I appreciate it!
If you want to make half the recipe to put in a 9 x 9 pan, do I half all the ingredients but bake it for the same length of time?😀
Hi Naomi yes you do; but keep an eye on the bake time, remember that every oven is different so check it earlier!
Wonderful recipe. My guests loved it. I’m curious which brand or type of olive oil you use.
Hi Jennifer, I use a few different kinds but the Terra Delyssa is nice from Costco it is extra virgin and is not too expensive. But always extra virgin!
I have made this at least 10x this Summer! ha ha! It’s SO easy and a crowd pleaser.
I sprinkle mine with Maldon sat and Za’atar.
Hi Laura! Thank you so much for writing a review! I’m thrilled you love this Focaccia recipe.
Maldon is the BEST for this!
xx Tori
Just made this, love it so light. I added sundried tomatoes. I did not have fresh rosemary, so I used dried, so grind it down a bit with a mortar and then added a bit oil. Topped with sea salt. Yummy