Soft, golden focaccia is one of those breads that makes a kitchen smell like Sunday. Whether you like pillowy interior pockets or a crisp, blistered crust, these 25 focaccia bread recipes deliver both texture and unforgettable toppings. These focaccia bread recipes range from classic rosemary to creative combos like fig‑prosciutto and za'atar sesame—there’s a version for every meal and mood.
I often mix dough in my KitchenAid stand mixer for hands-free kneading, and a cast iron skillet helps get blistered edges on pan focaccia. Below you’ll find full ingredients, step-by-step instructions, timing, and serving tips so you can bake each loaf with confidence. Pin your favorites and get baking—these focaccia bread recipes are waiting.
1. Classic Rosemary Focaccia
This is the classic everyone loves: airy crumb, crispy edges, and bright rosemary notes. The crust is golden and slightly blistered while the interior stays soft and chewy. Perfect for sandwiches, dipping, or as a side for soups. Home bakers who love simple flavors will adore this one. The aroma of roasted rosemary and olive oil is irresistible.
Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 1 1/4 cups warm water (105–115°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 1/2 tsp salt
- 1 tsp sugar or honey
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt for sprinkling
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a mixing bowl, stir flour and salt. Add yeast mixture and 2 tbsp olive oil; mix until shaggy.
- Knead 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1 hour or until doubled.
- Oil a 9×13-inch baking pan with 2 tbsp olive oil. Stretch dough into the pan, cover, and rest 20–30 minutes.
- Preheat oven to 450°F (230°C). Dimple the dough with your fingertips, drizzle 1–2 tbsp olive oil, scatter chopped rosemary and coarse sea salt.
- Bake 18–22 minutes until golden and crisp at edges. Cool 10 minutes before slicing.
How to Serve It
Slice thick for sandwiches or serve warm with dipping oil. Garnish with extra rosemary and flaky sea salt. Store cooled focaccia wrapped at room temperature for 2 days or in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes.
2. Focaccia Bread Recipes: Cherry Tomato & Basil Focaccia
Bright burst of cherry tomatoes roast down to jammy sweetness while basil adds a fresh finish. The topping caramelizes and makes each bite savory-sweet. Great for summer picnics or a light lunch with a salad. You’ll love the contrast between crisp crust and juicy tomato pockets.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, torn
- Coarse sea salt and cracked black pepper
Instructions
- Bloom yeast in warm water with sugar for 5–10 minutes until foamy.
- Combine flour and salt, add yeast mixture and olive oil, mix into a soft dough.
- Knead 5–7 minutes until elastic. Let rise 1 hour in an oiled bowl.
- Oil a baking sheet and press dough out to a 10×14-inch rectangle. Cover and rest 20 minutes.
- Preheat oven to 450°F (230°C). Press dimples into dough, nestle tomato halves into the surface, drizzle olive oil, season.
- Bake 18–22 minutes, until edges are golden and tomatoes blister. Let rest 10 minutes, then scatter basil and drizzle a little extra olive oil.
How to Serve It
Serve warm with fresh basil and a drizzle of balsamic glaze. Pair with chilled white wine or a simple green salad. Store in an airtight container up to 3 days; re-crisp in the oven.
3. Focaccia Bread Recipes: Olive & Parmesan Focaccia
Salty olives and nutty Parmesan combine for Mediterranean depth. The cheese melts slightly into the dimples, creating savory pockets. This version holds up well for sandwiches and charcuterie boards. Anyone who enjoys bold, salty flavors will find it irresistible.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 3/4 cup pitted Kalamata olives, halved
- 1/2 cup grated Parmesan (plus shavings for serving)
- 1 tbsp fresh oregano or thyme
Instructions
- Bloom yeast in warm water and sugar until foamy, about 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil. Stir into a shaggy dough.
- Knead until smooth, 6–8 minutes by hand. Let rise until doubled, about 1 hour.
- Press dough into an oiled 9×13-inch pan; rest 20 minutes.
- Preheat oven to 450°F (230°C). Dimple dough, tuck olives into surface, sprinkle Parmesan and herbs, drizzle olive oil.
- Bake 18–22 minutes until golden. Top with extra Parmesan shavings and a sprinkle of oregano.
How to Serve It
Serve warm with cured meats or roasted vegetables. Pairs nicely with red wine or an herby olive oil dip. Store wrapped for 2 days or refrigerated up to 4 days; bring to room temp and reheat.
4. Garlic-Parmesan Pull-Apart Focaccia
This pull-apart version layers garlic butter and Parmesan between pieces for a shareable centerpiece. Each bite is buttery, garlicky, and cheesy with crisp outer edges. Perfect for game day or family-style dinners. You’ll love tearing it apart and dipping into extra herb oil.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus more for brushing)
- 1 tsp sugar
- 1 1/2 tsp salt
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 2 tbsp fresh parsley, chopped
Instructions
- Bloom yeast in warm water and sugar until foamy, 5–10 minutes.
- Combine flour and salt; add yeast mixture and 2 tbsp olive oil; mix into dough.
- Knead until smooth, 6–8 minutes. Let rise 1 hour.
- Punch down; cut into 8–10 equal pieces. Spread a little butter and sprinkle Parmesan between layers as you stack them in an oiled round pan.
- Cover and rest 20–30 minutes. Preheat oven to 425°F (220°C). Brush top with remaining olive oil and garlic butter.
- Bake 18–25 minutes until golden and internal temperature about 190°F. Cool 10 minutes before pulling apart.
How to Serve It
Serve warm with marinara or herb dip. Garnish with chopped parsley. Keep leftovers in an airtight container and reheat in a low oven to restore crispness.
5. Potato & Rosemary Focaccia
Thin potato slices roast into tender, slightly crisp bites that pair beautifully with rosemary and sea salt. This focaccia has a comforting, rustic feel and makes a hearty snack or side. The potatoes add weight and texture that contrast the pillowy dough.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan and drizzling)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 medium Yukon Gold potatoes, very thinly sliced (use mandoline)
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt and cracked pepper
Instructions
- Bloom yeast in warm water with sugar for 5–10 minutes.
- Mix flour and salt; add yeast mixture and 2 tbsp olive oil, stir into dough.
- Knead 6–8 minutes, let rise 1 hour until doubled.
- Oil pan, press dough out, rest 20 minutes. Preheat oven to 450°F (230°C).
- Arrange potato slices overlapping on top, dimple dough gently around them. Drizzle with olive oil and season.
- Bake 20–25 minutes until potatoes are golden and crust is crisp. Cool slightly before slicing.
How to Serve It
Serve with a simple arugula salad and lemon vinaigrette. Leftovers keep 2 days at room temp in an airtight container; reheat in a hot oven to re-crisp.
6. Sourdough Focaccia (Tangy & Chewy)
Sourdough adds a subtle tang and extra chew to focaccia—perfect for fans of naturally leavened breads. The flavor deepens with a long, cool rise. If you keep a starter, this is a great weekend bake that rewards patience.
Ingredients
- 3 cups bread flour
- 1 cup active sourdough starter (100% hydration)
- 1/2–3/4 cup warm water (adjust to feel)
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 1/2 tsp salt
- 1 tbsp honey (optional, for fermentation boost)
- 2 tbsp fresh rosemary or mixed herbs
- Coarse sea salt for finishing
Instructions
- In a bowl, mix starter, water, and honey until combined. Add flour and salt; mix into a shaggy dough.
- Knead briefly until cohesive; perform stretch-and-folds every 30 minutes for 2 hours (4 sets) for structure.
- Let bulk ferment at room temperature 4–6 hours (or refrigerate overnight for deeper flavor).
- Oil pan, transfer dough and gently press to fit. Cover and rest 1–2 hours until puffy.
- Preheat oven to 450°F (230°C). Dimple dough, drizzle oil and sprinkle herbs and sea salt.
- Bake 20–25 minutes until well-browned. Cool 15 minutes before serving.
How to Serve It
Serve slightly warm with olive oil and balsamic. Keeps well in an airtight container up to 4 days; refresh in the oven.
7. Whole Wheat Honey Focaccia
Whole wheat gives a nutty backbone while honey adds a gentle sweetness that balances the savory. This is hearty but still airy—great with roasted vegetables or as a breakfast bread. The aroma is warm and wheaty.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 2 tbsp honey
- 1 1/2 tsp salt
- 2 tbsp fresh thyme or rosemary
Instructions
- Bloom yeast in warm water and honey for 5–10 minutes.
- Mix flours and salt; add yeast mixture and olive oil, combine into dough.
- Knead 6–8 minutes until elastic. Let rise 1–1.5 hours.
- Press into oiled pan, rest 20–30 minutes. Preheat oven to 425°F (220°C).
- Dimple, brush with olive oil and a little extra honey, sprinkle thyme.
- Bake 20–25 minutes until golden and fragrant. Cool 10 minutes.
How to Serve It
Serve with soft cheeses or morning spreads. Store in an airtight container for up to 3 days; toast thicker slices for breakfast.
8. Smashed Cherry Tomato & Burrata Focaccia
Smashed tomatoes roast into concentrated, jammy pockets—pairing beautifully with creamy burrata added just before serving. This is a showstopper for dinner parties. The contrast of hot, savory bread and cool, creamy cheese is heavenly.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus more for drizzling)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 1/2 cups cherry tomatoes, lightly smashed
- 1 ball (about 8 oz) burrata, chilled until serving
- Fresh basil and flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil. Knead until smooth, 6–8 minutes.
- Let dough rise 1 hour. Press into an oiled pan, rest 20 minutes.
- Preheat oven to 450°F (230°C). Nestle smashed tomatoes into dimples, drizzle oil, and season.
- Bake 18–22 minutes until golden. Remove and let cool 5 minutes. Top with torn burrata and basil before serving.
How to Serve It
Serve immediately while burrata is creamy. Pair with a crisp white wine. Refrigerate leftovers (without burrata) in an airtight container and reheat.
9. Sundried Tomato & Goat Cheese Focaccia
Slightly tangy goat cheese and concentrated sundried tomatoes give a burst of Mediterranean flavor. Creamy pockets of cheese bake into the crust for a rich, savory bite. This one pairs beautifully with salads and grilled vegetables.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 cup chopped sundried tomatoes (oil-packed, drained)
- 4 oz goat cheese, crumbled into small dollops
- 2 tbsp chopped chives or basil
Instructions
- Bloom yeast in warm water and sugar for 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil to form dough.
- Knead until smooth, let rise 1 hour. Press into oiled pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Dimple dough and distribute sundried tomatoes and goat cheese dollops. Drizzle with olive oil.
- Bake 18–22 minutes until golden. Scatter chives and a light grind of black pepper before serving.
How to Serve It
Serve warm with mixed greens and vinaigrette. Store leftovers in an airtight container and reheat to melt the cheese.
10. Mushroom, Thyme & Caramelized Onion Focaccia
Earthy mushrooms and sweet caramelized onions create deep savory flavors. This focaccia is almost like a mushroom tart—satisfying and cozy. It’s great with autumn meals and pairs well with roasted meats or soups.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 cups sliced cremini or shiitake mushrooms, sautéed
- 1 large onion, caramelized (about 1 cup)
- 2 tbsp fresh thyme leaves
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil to form dough. Knead until smooth.
- Let rise 1 hour. Press into an oiled pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Spread caramelized onions and sautéed mushrooms over the dough, dimple around toppings, drizzle olive oil.
- Bake 20–25 minutes until the crust is golden. Finish with fresh thyme.
How to Serve It
Serve warm with a green salad or roasted chicken. Store in an airtight container up to 3 days; reheat in oven to restore texture.
11. Herbed Olive Oil Focaccia (Best for Dipping)
This version highlights flavored oil—garlicky, herb‑infused, and perfect for dunking. Keep toppings minimal to let the oil shine. Serve with a bowl of extra oil seasoned with chili flakes and oregano.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/3 cup extra-virgin olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 clove garlic, minced
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and 1/4 cup oil; combine into dough.
- Knead 6–8 minutes. Let rise 1 hour. Press into oiled pan, rest 20 minutes.
- Preheat oven to 450°F (230°C). Mix remaining oil with garlic and herbs; brush over dough and dimple.
- Bake 18–22 minutes until golden. Let rest 5 minutes and serve with dipping oil.
How to Serve It
Slice into wedges and serve with seasoned olive oil or balsamic glaze. Keeps 2–3 days in an airtight container; reheat before serving.
12. Prosciutto, Fig & Honey Focaccia
Sweet figs and salty prosciutto are a classic duo, and a honey drizzle makes this focaccia taste like a sophisticated appetizer. The soft focaccia acts like edible crostini—great for entertaining. The aroma is floral and slightly sweet.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 6–8 fresh figs, quartered
- 4 oz prosciutto, thinly sliced
- 2 tbsp honey for drizzling
- Fresh arugula for garnish
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil, mix until smooth.
- Knead 6–8 minutes, let rise 1 hour. Press into an oiled pan, rest 20 minutes.
- Preheat oven to 450°F (230°C). Arrange figs on top and bake 18–22 minutes until golden.
- Remove, top with prosciutto and arugula, and drizzle with honey before serving.
How to Serve It
Serve as an appetizer or with a light salad. Leftovers keep 1–2 days refrigerated; add prosciutto fresh when serving.
13. Za'atar & Sesame Focaccia (Middle Eastern Twist)
Za'atar brings warm, tangy herb notes and sesame adds toasty crunch. This focaccia is aromatic and pairs well with grilled meats or labneh. It’s a great way to introduce Middle Eastern flavors to a familiar bread.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp za'atar spice blend
- 1 tbsp sesame seeds
- Juice of 1/2 lemon (optional drizzle)
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil, form dough.
- Knead until smooth and elastic. Let rise 1 hour. Press into oiled pan; rest 20 minutes.
- Preheat oven to 450°F (230°C). Sprinkle za'atar and sesame over dimples, drizzle olive oil.
- Bake 18–22 minutes until golden. Finish with a squeeze of lemon if desired.
How to Serve It
Serve with labneh or hummus. Store in an airtight container up to 3 days and reheat for crispness.
14. Lemon & Rosemary Focaccia
Lemon brightens the herbaceous rosemary for a lively, fragrant focaccia. Thin lemon slices roast to mellow citrus notes that pair well with seafood and salads. This is a refreshing option for spring and summer menus.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 lemon, thinly sliced plus zest of 1 lemon
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil and knead until smooth.
- Let rise 1 hour. Press into an oiled pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Arrange lemon slices and rosemary over dimples, drizzle with oil.
- Bake 18–22 minutes until edges brown. Scatter lemon zest and sea salt before serving.
How to Serve It
Pairs nicely with grilled fish or a light salad. Store up to 3 days in an airtight container; reheat to refresh.
15. Pesto & Mozzarella Focaccia
Pesto adds herby basil punch while melted mozzarella gives those gooey, indulgent bites. This focaccia works great for casual dinners or as a side to tomato soup. The vibrant green pesto makes a lovely presentation.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 cup pesto (homemade or store-bought)
- 1 cup shredded mozzarella or fresh slices
- Fresh basil for garnish
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil to form dough. Knead until elastic.
- Let rise 1 hour. Press into oiled pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Spread dollops of pesto across dough and tuck mozzarella into dimples. Drizzle olive oil.
- Bake 18–22 minutes until cheese is bubbly and crust golden. Top with fresh basil.
How to Serve It
Serve warm with a tomato salad. Store leftovers in an airtight container and reheat to melt cheese again.
16. Caramelized Fennel & Orange Focaccia
Caramelized fennel becomes sweet and tender; orange zest adds citrus lift. This elegant flavor combo is great with roasted pork or a cheese board. The smell is floral and citrusy.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 large fennel bulb, thinly sliced and caramelized (about 1 cup)
- Zest of 1 orange
- Fresh fennel fronds to garnish
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil. Knead until smooth.
- Let rise 1 hour. Press into pan and rest 20 minutes. Preheat oven to 450°F (230°C).
- Top dough with caramelized fennel and orange zest; dimple and drizzle oil.
- Bake 18–22 minutes until golden. Garnish with fennel fronds.
How to Serve It
Serve with roasted meats or a light salad. Store in an airtight container and reheat before serving.
17. Spicy Chili-Honey & Blue Cheese Focaccia
Sweet honey and spicy chili pair with tangy blue cheese for bold flavor contrast. This focaccia is a great addition to a bold-flavored cheese board. The heat is balanced by sweet and creamy notes.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/4 cup crumbled blue cheese
- 2 tbsp chili-infused honey or honey + chili flakes
- Fresh thyme for garnish
Instructions
- Bloom yeast in warm water and sugar for 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil, knead to a smooth dough.
- Let rise 1 hour. Press into pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Dimple dough, sprinkle blue cheese and drizzle chili-honey.
- Bake 18–22 minutes until golden and bubbly. Garnish with fresh thyme.
How to Serve It
Serve with pear slices or cured meat. Store in an airtight container up to 2–3 days; reheat briefly to refresh.
18. Herb & Garlic Cast-Iron Skillet Focaccia
Baking focaccia in a cast-iron skillet gives extra-crispy, charred edges and a deeper crust. This method is great for a rustic, tavern-style loaf. Serve straight from the skillet for a dramatic presentation.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/3 cup olive oil (plus more for skillet)
- 1 tsp sugar
- 1 1/2 tsp salt
- 3 cloves garlic, thinly sliced
- 2 tbsp mixed herbs (rosemary, thyme, oregano)
- Coarse sea salt for finishing
Instructions
- Bloom yeast in warm water with sugar for 5–10 minutes.
- Mix flour and salt; add yeast mixture and 1/4 cup oil to form dough. Knead briefly.
- Let rise 1 hour. Generously oil a 10-inch cast-iron skillet and press dough in. Rest 20–30 minutes.
- Preheat oven to 450°F (230°C). Dimple dough, scatter garlic and herbs, drizzle remaining oil.
- Bake 20–25 minutes until edges are deeply golden and crisp. Cool 5 minutes before slicing.
How to Serve It
Serve in the skillet with roasted veggies or dips. Let cool slightly and store in an airtight container; reheat in skillet or oven.
19. Gluten-Free Focaccia (Rice & Tapioca Blend)
This gluten-free version uses a rice and tapioca blend with xanthan gum for structure. It’s lighter than many GF breads and keeps the classic focaccia texture as much as possible. Great for guests with gluten intolerance.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup tapioca starch
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tsp apple cider vinegar
- Fresh rosemary and coarse sea salt
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flours and salt; add yeast mixture, vinegar, and olive oil, whisk until smooth (dough will be stickier than wheat dough).
- Cover and let rise 45–60 minutes until puffy.
- Oil pan and spread dough (wet hands help). Rest 20 minutes. Preheat oven to 425°F (220°C).
- Dimple dough, drizzle olive oil and sprinkle rosemary. Bake 20–25 minutes until golden and set.
How to Serve It
Best served fresh; store in an airtight container up to 2 days. Reheat to refresh texture. Note: GF crumb differs from wheat but is delicious toasted.
20. Focaccia Rolls (Individual Pull-Apart Rolls)
These individual focaccia rolls are perfect for sliders or dinner rolls. Each little bun gets golden edges and a soft interior—easy to share. Great for parties or weeknight dinners.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 3 tbsp olive oil (plus more for pans)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp fresh herbs (chopped)
- Coarse sea salt for topping
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil, knead until smooth.
- Let rise 1 hour. Divide dough into 8–10 balls and place in an oiled muffin tin or small baking dish.
- Rest 20–30 minutes. Preheat oven to 425°F (220°C).
- Dimple tops gently, brush with oil and sprinkle herbs and sea salt. Bake 15–18 minutes until golden.
How to Serve It
Serve warm as side rolls or split for sliders. Store in an airtight container for up to 3 days; reheat briefly.
21. Smoky Paprika & Chorizo Focaccia
Smoky chorizo adds savory spice and paprika brings depth. This focaccia is hearty and bold—ideal for brunch or pairing with rustic salads. The small meat pockets release flavor into the bread as it bakes.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 4 oz cooked chorizo, thinly sliced or crumbled
- 1 tsp smoked paprika
- Fresh parsley for garnish
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil, knead to smooth dough.
- Let rise 1 hour. Press into pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Scatter chorizo and paprika over dimples, drizzle oil.
- Bake 18–22 minutes until golden. Garnish with parsley.
How to Serve It
Serve warm with a simple salad or roasted peppers. Store in an airtight container and reheat.
22. Puttanesca Focaccia with Anchovies & Olives
Tart capers, briny olives, and anchovies make a bold, savory focaccia packed with umami. This is a strong-flavored option that’s wonderful alongside a simple green salad. The anchovies melt into the bread and enrich the taste.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil (plus 2 tbsp for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 cup black olives, sliced
- 2 tbsp capers, rinsed
- 4–6 anchovy fillets, chopped
Instructions
- Bloom yeast in warm water and sugar for 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil to form dough. Knead until smooth.
- Let rise 1 hour. Press into pan and rest 20 minutes.
- Preheat oven to 450°F (230°C). Press in olives, capers, and anchovy pieces into the surface. Drizzle oil.
- Bake 18–22 minutes until golden and fragrant.
How to Serve It
Pair with a crisp salad or grilled fish. Store in an airtight container and reheat.
23. Sweet Olive Oil & Sugar Focaccia (Dessert)
Yes—focaccia can be sweet. Brushed with olive oil and sprinkled with sugar and citrus, this becomes a rustic dessert or breakfast treat. The crust caramelizes slightly for a delightful bite.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup olive oil (plus more for pan)
- 2 tbsp sugar (plus extra for sprinkling)
- 1 1/2 tsp salt
- Zest of 1 lemon
- Optional: 1/2 tsp cinnamon
Instructions
- Bloom yeast in warm water with 1 tbsp sugar for 5–10 minutes.
- Combine flour and salt; add yeast mixture and olive oil, mix into a soft dough.
- Knead 6–8 minutes and let rise 1 hour. Press into an oiled pan and rest 20 minutes.
- Preheat oven to 425°F (220°C). Brush top with olive oil, sprinkle sugar and lemon zest.
- Bake 18–22 minutes until golden and sugar is caramelized.
How to Serve It
Serve warm with coffee or dessert cheeses. Store at room temperature in an airtight container up to 2 days.
24. Vegan Olive Oil & Thyme Focaccia
This vegan focaccia relies on olive oil for richness—no dairy or eggs required. It’s light, fragrant, and suitable for vegan diets without sacrificing texture. Great with soups or vegan salads.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup extra-virgin olive oil (plus more for pan)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp fresh thyme leaves
- Coarse sea salt for finishing
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and olive oil, stir into dough.
- Knead 6–8 minutes until elastic. Let rise 1 hour.
- Press into an oiled pan and rest 20 minutes. Preheat oven to 450°F (230°C).
- Dimple dough, brush with oil, sprinkle thyme and sea salt. Bake 18–22 minutes until golden.
How to Serve It
Serve with roasted vegetables or vegan dips. Store in an airtight container up to 3 days and reheat in oven.
25. Saffron & Pernod Focaccia with Shrimp (Party Focaccia)
Saffron lends floral notes and a gorgeous golden hue; a splash of Pernod (anise-flavored) in the oil complements shrimp for an upscale party focaccia. This is a creative, restaurant-style option for entertaining. The aromas are exotic and enticing.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1/3 cup olive oil, plus 2 tbsp infused with a pinch of saffron and 1 tsp Pernod (optional)
- 1 tsp sugar
- 1 1/2 tsp salt
- 12–16 cooked small shrimp, chilled
- 2 tbsp chopped chives
- Lemon wedges for serving
Instructions
- Bloom yeast in warm water and sugar 5–10 minutes.
- Mix flour and salt; add yeast mixture and 1/3 cup olive oil, knead until smooth.
- Let rise 1 hour. Press into pan and rest 20 minutes. Preheat oven to 450°F (230°C).
- Dimple dough, brush with saffron‑Pernod oil, and arrange shrimp on top.
- Bake 12–18 minutes until edges are golden and shrimp warmed through. Finish with chives and lemon.
How to Serve It
Serve warm as an appetizer or with chilled white wine. Store shrimp-topped leftover focaccia refrigerated and consume within 24 hours.
Try these focaccia bread recipes and you’ll discover how versatile this simple dough can be—crispy where it counts, fluffy inside, and endlessly customizable with toppings. Save or pin the versions you want to try first, and share them with friends who love baking. Which topping are you baking this week? If you want a recommendation for equipment that helps across many of these recipes, a reliable KitchenAid stand mixer speeds up dough mixing and kneading and makes the process so much easier.
Happy baking and don’t forget to pin your favorites so you can come back when your oven is preheated.
