Homemade Focaccia Bread Recipe – Italian Classic Made Simple

There’s a reason focaccia is one of Italy’s most famous breads—it’s simple, rustic, and incredibly versatile. Originating from the Liguria region along the northwestern coast of Italy, focaccia (focaccia ligure or focaccia Genovese) has been baked for centuries as a daily staple.

Traditionally made with flour, yeast, water, and plenty of olive oil, this bread was once baked on hearths and in wood-fired ovens, creating its signature golden crust and pillowy interior.

Today, focaccia is enjoyed across Italy and beyond, with each region putting its own spin on it. Some versions are topped with tomatoes and olives, others lean sweet for festive occasions. But the essence remains the same—bread that’s meant to be shared, torn apart by hand, and savored with good company.

This recipe keeps things approachable and true to the original spirit. You’ll need just a handful of pantry ingredients, and the result is a golden, fragrant loaf you’ll be proud to serve. The focaccia shown here is topped with crispy basil, but you can easily adjust the flavors with your own favorite toppings.

Ingredients:

• 1 package active dry yeast (¼ oz.)
• 2 tsp sugar
• 1 cup warm water
• 2 cups all-purpose flour (plus extra for dusting)
• Olive oil
• Flaky sea salt

Optional Toppings:

• 1 Tbsp chopped fresh rosemary
• Crispy basil
• Cherry tomatoes, halved
• Caramelized onions
• Sliced olives (kalamata or castelvetrano)
• Parmesan or mozzarella
• Prosciutto or pancetta
• Grapes with rosemary (a Tuscan favorite)

Instructions

1. 1. Activate the yeast
      In a bowl, combine yeast, sugar, and warm water. Let it sit for 10–15 minutes, or until foamy.

   2. Mix the dough
      Place flour into a large bowl. Create a well in the center and pour in the yeast mixture. Gently stir with a strong spatula until the dough comes together. Adjust with a little extra flour or water if needed—the dough should pull cleanly from the sides.

   3. Knead briefly
      Dust your countertop with flour, then knead the dough for about 2 minutes. Shape it into a ball.

   4. First rise
      Oil a clean glass bowl, place the dough inside, and drizzle with olive oil so it’s evenly coated. Cover with a damp towel and let rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.

   5. Prepare the pan
      Preheat oven to 450°F. Deflate the dough gently with your fist, then transfer it to a DaTerra Cucina cookie sheet greased with olive oil. Press the dough to fit the pan and let it rest for another 10 minutes.

   6. Shape & season
      Use your fingers to make deep indentations all over the dough. Top generously with olive oil and flaky sea salt, along with basil or other toppings you’d like.

   7. Bake
      Bake for 15 minutes, or until the top develops a golden color. If needed, bake 5 minutes longer.

   8. Serve
      Transfer to a cutting board and serve immediately while warm.

A Taste of Italy in Your Kitchen

Baking focaccia at home isn’t just about making bread—it’s about connecting with a tradition that goes back centuries. In Liguria, it’s a daily ritual: bought fresh from the bakery, drizzled with olive oil, and shared at the table.

Now you can bring that same warmth to your kitchen. Whether you top it with herbs and sundried tomatoes, or keep it simple with sea salt and olive oil, this recipe gives you the foundation to enjoy focaccia in its purest form.

Slice it warm, dip it in olive oil, pair it with your favorite meal, and enjoy a piece of Italy at home.