Warm, easy comfort is what focaccia is all about—crisp edges, pillowy crumb, and a glossy olive oil finish. These 27 easy focaccia bread recipes are built for home bakers who want big flavor without fuss. Whether you’ve got a busy weeknight or a leisurely weekend, you’ll find simple ingredient lists and clear instructions that make baking focaccia approachable.
You’ll see classic rosemary and sea salt, olive-studded loaves, tomato-topped focaccias, and creative twists like whole wheat, gluten-free, and cheesy stuffed versions. I often proof dough in my KitchenAid stand mixer and bake on a heavy duty baking sheet for great results. Each recipe includes timing, temperatures, troubleshooting tips, and small-tool suggestions so you’ll avoid common pitfalls like dense crumb or flat loaves. Save this pin and you’ll have go-to easy focaccia bread recipes whenever craving hits.
1. Classic Rosemary & Sea Salt (Easy Focaccia Bread Recipes)
This is the timeless rosemary-and-sea-salt focaccia: airy, olive oil-rich, with crunchy edges and a soft center. The herb aroma is fresh and woodsy while the sea salt adds satisfying crunch. It’s perfect for sandwiches, dipping, or serving with soups. Home bakers love how forgiving this dough is.
Ingredients
- 3 cups all-purpose flour (plus extra for surface)
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
- 2 tbsp chopped fresh rosemary, plus sprigs for topping
- 1 tsp flaky sea salt (for finishing)
- Additional olive oil for greasing pan
Instructions
- Whisk warm water, sugar, and yeast in a bowl; rest 5 minutes until foamy.
- In mixing bowl, combine flour and salt; add yeast mixture and 1/4 cup olive oil.
- Mix and knead 5–7 minutes until smooth; use a KitchenAid stand mixer with the dough hook for ease.
- Coat a large bowl with oil, place dough inside, cover with plastic wrap, and let rise 1 hour until doubled.
- Preheat oven to 450°F and oil a 9×13-inch baking sheet.
- Press dough into the sheet, dimple with fingertips, drizzle 2 tbsp olive oil, and scatter rosemary.
- Let rest 20 minutes; sprinkle flaky sea salt.
- Bake 18–22 minutes until golden brown and edges crisp.
- Cool 10 minutes before slicing.
How to Serve It
Serve warm on a wooden board with a small dish of good olive oil and balsamic. Garnish with extra rosemary sprigs and a crack of sea salt. Pairs well with tomato soup, charcuterie, or a crisp salad. Store leftovers loosely wrapped in an airtight container at room temperature for 2 days, or freeze slices for up to 1 month.
2. Cherry Tomato & Garlic Focaccia
Bright, juicy cherry tomatoes roast into sweet pockets while thin garlic slices caramelize around them. This focaccia balances savory herb notes and a slightly sweet tomato pop. It’s great for summer dinners, picnics, or slicing for sandwiches.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp honey
- 2 tsp fine sea salt
- 1/3 cup olive oil, divided
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh basil, chopped
- 1 tsp flaky sea salt
Instructions
- Combine yeast, warm water, and honey; let foam 5 minutes.
- Mix flour and salt; add yeast mix and 1/4 cup olive oil; knead 5–6 minutes.
- Place in oiled bowl, cover, rise 1 hour.
- Preheat oven to 450°F; oil a baking sheet or line with parchment paper.
- Spread dough, dimple, brush with remaining olive oil.
- Scatter tomatoes and garlic evenly; press slightly to sink.
- Rest 20 minutes, sprinkle flaky salt and basil.
- Bake 20–25 minutes until golden; cool 10 minutes.
How to Serve It
Serve warm with a drizzle of extra olive oil and torn basil leaves. Pairs with fresh mozzarella or a chilled rosé. Store in an airtight container up to 2 days; refresh in a 350°F oven for 5–7 minutes.
3. Olive & Parmesan Focaccia
Briny olives and nutty Parmesan create an indulgent, savory focaccia. The cheese browns slightly and hugs the olive pockets, making every bite layered and flavorful. Great for serving with pasta or as party bread.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup olive oil, divided
- 3/4 cup mixed sliced olives (green + Kalamata)
- 1/2 cup grated Parmesan (plus shavings for serving)
- 1 tbsp chopped fresh oregano
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar for 5 minutes.
- Mix flour and salt; add to yeast with 1/4 cup olive oil; knead until smooth.
- Oil a bowl, let dough rise 1 hour.
- Preheat oven to 450°F; oil baking pan.
- Spread dough, make dimples, brush with olive oil; press olives into surface and sprinkle Parmesan.
- Rest 20 minutes, top with oregano and flaky salt.
- Bake 20–25 minutes until cheese is lightly golden.
- Cool 10 minutes, shave additional Parmesan before serving.
How to Serve It
Serve cut into wedges with a crisp salad and a glass of red wine. Garnish with extra Parmesan shavings and whole olives. Store in a bread box or airtight container for 2 days; reheat at 350°F for 8 minutes.
4. Garlic Herb Pull-Apart Focaccia Rolls
These pull-apart focaccia rolls are buttery, garlicky, and perfect for sharing. Dough is shaped into balls, brushed with herb butter, and baked in a skillet for soft centers and crisp tops. Kids and guests love tearing into the warm rolls.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil (dough)
- 3 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tbsp chopped rosemary
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead until elastic.
- Let rise 1 hour in oiled bowl.
- Preheat oven to 425°F and grease a 10-inch cast iron skillet.
- Divide dough into 12 balls; place in skillet close together.
- Mix butter, garlic, and herbs; brush over rolls.
- Rest 20 minutes, sprinkle flaky salt.
- Bake 18–22 minutes until golden; cool 5 minutes.
How to Serve It
Pull apart and serve warm with extra herb butter for dipping. Great with soups or as dinner rolls. Store in an airtight container for up to 2 days; reheat covered in microwave for 20 seconds per roll.
5. Whole Wheat & Honey Focaccia
This whole wheat version adds nuttiness and subtle sweetness from honey while staying light and fluffy. It’s hearty enough for sandwiches and pairs beautifully with roasted vegetables.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp honey
- 2 tsp fine sea salt
- 1/4 cup olive oil, plus 2 tbsp for topping
- 2 tbsp chopped fresh rosemary
- 1 tsp flaky sea salt
Instructions
- Mix yeast, warm water, and honey; let bubble 5 minutes.
- Combine flours and salt; add yeast mixture and 1/4 cup olive oil; mix into a shaggy dough.
- Knead 6–8 minutes until smooth.
- Let rise 60–75 minutes until doubled.
- Preheat oven to 425°F; oil a baking sheet or line with parchment paper.
- Press dough out, dimple, drizzle 2 tbsp olive oil, scatter rosemary.
- Rest 20 minutes; sprinkle flaky salt and bake 20–25 minutes until golden.
- Cool slightly, then drizzle with a little extra honey if desired.
How to Serve It
Serve with sharp cheeses, roasted peppers, or use for open-faced sandwiches. Store in a bread bag or airtight container for up to 3 days.
6. Sundried Tomato & Basil Focaccia
Sundried tomatoes lend a concentrated sweetness and chewy texture while fresh basil brightens each bite. This focaccia tastes like summer year-round and is a favorite alongside salads or grilled veggies.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup olive oil, divided
- 1/2 cup chopped sundried tomatoes (oil-packed, drained)
- 1/4 cup grated Pecorino or Parmesan
- 2 tbsp chopped fresh basil
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Fold in sundried tomatoes and cheese during a short knead.
- Let rise 1 hour.
- Preheat oven to 450°F; oil a baking sheet or use a silicone baking mat.
- Spread dough, dimple, brush with olive oil; top with extra tomatoes.
- Rest 20 minutes, sprinkle basil and flaky salt.
- Bake 20–25 minutes until golden; cool slightly.
How to Serve It
Serve warm with fresh basil leaves and extra grated cheese. Works beautifully with grilled chicken or a bright arugula salad. Store in an airtight container up to 3 days.
7. Caramelized Onion & Thyme Focaccia
Sweet, slow-cooked caramelized onions add depth and savory-sweet richness. Thyme gives a subtle earthy lift. This focaccia is cozy with roasted meats or a cheese plate.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh thyme (plus sprigs)
- 1 tsp flaky sea salt
Instructions
- Sauté onions in butter over medium heat until deep golden, 25–30 minutes; set aside to cool.
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead 5–7 minutes.
- Fold cooled caramelized onions and thyme into dough gently.
- Let dough rise 1 hour.
- Preheat oven to 425°F; oil a baking sheet.
- Spread dough, dimple, top with extra onions and thyme, drizzle oil.
- Rest 20 minutes; bake 20–25 minutes until golden. Cool 10 minutes.
How to Serve It
Serve warm with roasted chicken or as part of a cheese board. Garnish with fresh thyme sprigs. Store in a glass meal prep container for up to 3 days.
8. Potato Rosemary Focaccia
Thinly sliced potatoes roast on the surface, giving extra comfort and rustic texture. The potatoes crisp at the edges while the interior stays soft. This one’s especially hearty and satisfying.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil, plus more for drizzling
- 1 medium Yukon Gold potato, thinly sliced
- 2 tbsp chopped fresh rosemary
- 1 tsp flaky sea salt
Instructions
- Parboil potato slices 3 minutes, drain and pat dry.
- Bloom yeast in warm water with sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Let rise 1 hour.
- Preheat oven to 450°F; oil a baking sheet.
- Spread dough, dimple, arrange potato slices, drizzle oil, and scatter rosemary.
- Rest 20 minutes; sprinkle flaky salt.
- Bake 22–27 minutes until edges brown and potatoes are crisp.
How to Serve It
Serve warm with a green salad and a drizzle of garlic-infused oil. Store in an airtight container for 2 days; reheat in a 400°F oven for 6–8 minutes to restore crispness.
9. Pesto Swirl Focaccia
Pesto ribbons through this focaccia for an herby, nutty punch. The swirls create visual interest and bright basil flavor. It’s a lovely companion to roasted fish or light soups.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 1/2 cup prepared basil pesto
- 2 tbsp pine nuts, toasted
- Fresh basil for garnish
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Let rise 1 hour.
- Preheat oven to 450°F; prepare baking sheet.
- Press dough into pan, dimple, spoon pesto in ribbons and use a butter knife to swirl. Sprinkle pine nuts.
- Rest 20 minutes; sprinkle flaky salt.
- Bake 18–22 minutes until lightly browned; cool 10 minutes.
How to Serve It
Serve with roasted vegetables or shaved Parmesan. Garnish with fresh basil leaves. Store in a glass meal prep container up to 2 days.
10. Za'atar & Olive Oil Focaccia (Easy Focaccia Bread Recipes)
Middle Eastern za'atar gives a lemony, thyme-like tang that’s excellent against olive oil-soaked bread. This simple two-ingredient topping makes a fragrant, crisp focaccia that pairs well with hummus.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil, plus 2 tbsp for topping
- 2 tbsp za'atar spice blend
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead 5–7 minutes.
- Let rise 1 hour.
- Preheat oven to 450°F; oil a baking sheet.
- Press dough into pan, dimple, brush with 2 tbsp olive oil, sprinkle za'atar and flaky salt.
- Rest 20 minutes.
- Bake 18–22 minutes until golden.
How to Serve It
Serve with olive tapenade or labneh. Store in an airtight container for up to 2 days.
11. Fig & Honey Focaccia (Sweet Focaccia)
This sweet focaccia combines roasted figs and honey for a dessert-style bread that’s still lightly savory from rosemary. It’s a beautiful finish to a dinner party and excellent with soft cheeses.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 6–8 fresh figs, halved
- 2 tbsp honey, plus extra for drizzle
- 1 tbsp chopped rosemary
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Let rise 1 hour.
- Preheat oven to 425°F; oil a baking sheet.
- Press dough, dimple, arrange fig halves, brush with honey, sprinkle rosemary.
- Rest 15–20 minutes.
- Bake 18–22 minutes until golden; drizzle extra honey before serving.
How to Serve It
Serve warm with ricotta or mascarpone. Store wrapped in a bread bag for up to 2 days.
12. Mushroom & Sage Focaccia
Earthy mushrooms and fragrant sage make this focaccia especially comforting. Sauté mushrooms until golden for the best flavor and texture.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 8 oz cremini mushrooms, sliced
- 1 tbsp butter
- 1 tbsp chopped sage, plus leaves for topping
- 1 tsp flaky sea salt
Instructions
- Sauté mushrooms in butter until browned; set aside.
- Bloom yeast in warm water with sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Fold mushrooms and chopped sage into dough gently.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, top with extra mushrooms and sage leaves, drizzle oil.
- Rest 20 minutes; bake 20–25 minutes.
How to Serve It
Serve warm with a simple green salad or roasted pork. Store in an airtight container for up to 2 days.
13. Cheesy Stuffed Focaccia Rolls
These pull-apart rolls hide melty mozzarella in the center for a gooey surprise. They bake together like a loaf and separate into cheesy, pillowy bites.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 12 small mozzarella balls (bocconcini) or 6 mini mozzarella sticks, halved
- 2 tbsp chopped parsley
- 1 tsp garlic powder
- 1 tsp flaky sea salt
Instructions
- Bloom yeast with warm water and sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead until elastic.
- Let rise 1 hour.
- Preheat oven to 425°F and grease a 9×13 pan.
- Divide dough into 12 pieces, flatten each, place cheese in center, seal into balls.
- Arrange close together, brush with olive oil mixed with garlic powder and parsley.
- Rest 20 minutes; sprinkle flaky salt.
- Bake 18–22 minutes until golden and cheese is melted.
How to Serve It
Serve hot with marinara for dipping. Keep leftovers in an airtight container and reheat in a 350°F oven for 8–10 minutes.
14. Focaccia Sandwich Loaf
Bake focaccia in a deep pan to create a sandwich loaf with a soft interior and sturdy crust. It makes excellent deli-style sandwiches and holds up to hearty fillings.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup olive oil
- 1 tbsp dried oregano
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead 6–8 minutes.
- Let rise until doubled, about 60–75 minutes.
- Preheat oven to 425°F; grease a deep 9×5 loaf pan or use a 9×5 loaf pan.
- Press dough into pan, dimple, brush with remaining olive oil, sprinkle oregano and flaky salt.
- Rest 20 minutes; bake 25–30 minutes until deep golden.
- Cool 15 minutes before removing and slicing horizontally for sandwiches.
How to Serve It
Slice thick and fill with roasted vegetables, meats, or cheese. Wrap leftovers in parchment and store in an airtight container for 2 days.
15. Beer Focaccia with Caramelized Onions
Beer adds a subtle malty note and helps produce a tender crumb. Combined with caramelized onions, it makes a flavor-packed loaf ideal for hearty pairings.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup beer (room temp, amber or lager)
- 3/4 cup warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 2 large caramelized onions
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and beer with sugar 5 minutes.
- Mix flour and salt; add liquids and 1/4 cup olive oil; knead until smooth.
- Fold in cooled caramelized onions.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough into pan, dimple, brush with oil, top with onions.
- Rest 20 minutes; bake 20–25 minutes until golden.
How to Serve It
Serve with grilled sausages or a hearty stew. Store in an airtight container for 2 days.
16. Gluten-Free Focaccia (Almond & Oat Blend)
This gluten-free focaccia uses a blend of almond flour, oat flour, and tapioca to create a tender, flavorful loaf. It’s denser than wheat focaccia but still yields satisfying texture.
Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
- 1/2 cup tapioca starch
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- 1 tbsp chopped rosemary
- 1 tsp xanthan gum
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Whisk dry flours, tapioca, xanthan gum, and salt.
- Add yeast mixture and 1/4 cup olive oil, mix to a sticky batter-like dough.
- Let rise 45–60 minutes in a warm place.
- Preheat oven to 425°F; line pan with parchment.
- Spread mixture on pan (wet hands), dimple gently, drizzle oil and rosemary.
- Rest 15 minutes; bake 20–25 minutes until golden and firm to touch.
- Cool 15 minutes before slicing.
How to Serve It
Best served warm and toasted slightly. Store in an airtight container refrigerated up to 3 days; reheat before serving.
17. Lemon & Rosemary Focaccia
Zesty lemon brightens rosemary for a lively, aromatic focaccia. It’s refreshing and pairs particularly well with seafood and light salads.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp chopped rosemary
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5 minutes.
- Mix flour and salt; add yeast, lemon juice, and 1/4 cup olive oil; knead until smooth.
- Fold in lemon zest and rosemary.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, brush with oil, sprinkle zest and rosemary.
- Rest 20 minutes; bake 18–22 minutes.
How to Serve It
Serve with grilled fish or a citrusy salad. Store in an airtight container for 2 days.
18. Spinach & Feta Focaccia
Greens and salty feta make for a Mediterranean-style focaccia that’s savory and satisfying. Spinach folds into the dough for cheery green flecks.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 1 cup fresh spinach, wilted and squeezed dry
- 1/2 cup crumbled feta
- 1 tbsp chopped dill or parsley
- 1 tsp flaky sea salt
Instructions
- Wilt spinach in a skillet, squeeze dry.
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead and fold in spinach and feta.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, top with extra feta and dill, drizzle oil.
- Rest 20 minutes; bake 18–22 minutes.
How to Serve It
Serve warm with lemon wedges and extra olive oil. Store in airtight container up to 2 days.
19. Roasted Pepper & Goat Cheese Focaccia
Sweet roasted peppers and tangy goat cheese are a classic pairing. The goat cheese melts slightly and creates creamy pockets against the chewy bread.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 1/2 cup roasted red peppers, chopped
- 1/2 cup crumbled goat cheese
- 1 tbsp chopped basil
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead.
- Fold in peppers and half the goat cheese.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Spread dough, dimple, top with remaining cheese, drizzle oil.
- Rest 20 minutes; bake 18–22 minutes.
How to Serve It
Serve with a drizzle of balsamic glaze and fresh basil. Store in an airtight container for 2 days.
20. Focaccia with Caramelized Pear & Gorgonzola
Sweet pears and pungent Gorgonzola create a sophisticated sweet-savory focaccia. Caramelize pears gently for balanced sweetness.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 2 ripe pears, thinly sliced and caramelized
- 1/2 cup crumbled Gorgonzola
- 1 tbsp chopped walnuts (optional)
- 1 tsp flaky sea salt
Instructions
- Sauté pear slices in butter and brown sugar until caramelized; cool.
- Bloom yeast in warm water and sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, arrange pears and Gorgonzola, drizzle oil.
- Rest 15–20 minutes; bake 18–22 minutes.
How to Serve It
Serve with a light arugula salad and a drizzle of honey. Store in an airtight container for 2 days.
21. Herb & Seed Focaccia (Multigrain Topping)
A crunchy seed topping adds texture and nutty flavor, while mixed herbs keep it bright. This is a great breakfast bread or lunchbox side.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 2 tbsp mixed seeds (pumpkin, sunflower, sesame)
- 2 tbsp chopped parsley and chives
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Spread dough, dimple, brush with oil, sprinkle seeds and herbs.
- Rest 20 minutes; bake 18–22 minutes.
How to Serve It
Slice and serve with butter or soft cheese. Store in an airtight container or bread bag for 2–3 days.
22. Garlic & Anchovy Focaccia
Salty anchovies melt into the crust, giving a deep savory umami layer while roasted garlic softens and sweetens. This is bold and addictive.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 6–8 anchovy fillets
- 6 roasted garlic cloves, smashed
- 1 tbsp chopped parsley
- 1 tsp flaky sea salt
Instructions
- Roast garlic cloves until soft and golden; mash.
- Bloom yeast in warm water and sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead.
- Fold in roasted garlic.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, lay anchovies and drizzle oil.
- Rest 15–20 minutes; bake 18–22 minutes.
How to Serve It
Serve in wedges with a crisp green salad. Store in an airtight container up to 2 days.
23. Sweet Cinnamon Sugar Focaccia
This sweet take on focaccia is like a cinnamon roll-lite—soft and buttery with a sugary crust. It’s lovely for brunch or dessert.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm milk (105–110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar (dough)
- 2 tsp fine salt
- 1/4 cup unsalted butter, melted
- 1/4 cup unsalted butter, melted (for brushing)
- 1/4 cup sugar + 1 tbsp cinnamon (for topping)
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm milk with 1 tbsp sugar 5 minutes.
- Mix flour, remaining sugar, and salt; add liquids and 1/4 cup melted butter; knead until smooth.
- Let rise 1 hour.
- Preheat oven to 375°F.
- Press dough, dimple, brush with melted butter, sprinkle cinnamon sugar and flaky salt.
- Rest 15 minutes; bake 18–22 minutes until golden.
How to Serve It
Cut into squares and serve warm with coffee or tea. Store in an airtight container for 2 days; reheat briefly before serving.
24. Za'atar & Labneh Focaccia (After-Bake Finish)
This focaccia is baked plain then finished with tangy labneh and za'atar for a fresh, creamy contrast. It’s an elegant appetizer or breakfast bread.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 1/4 cup za'atar
- 1/2 cup labneh or Greek yogurt
- 1 tbsp chopped mint
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5 minutes.
- Mix flour and salt; add yeast and 1/4 cup olive oil; knead.
- Let rise 1 hour.
- Preheat oven to 450°F.
- Press dough, dimple, brush with oil; bake 18–22 minutes until golden.
- Cool slightly, dollop labneh and sprinkle za'atar, mint, and flaky salt.
How to Serve It
Serve immediately with lemon wedges and extra labneh. Store in an airtight container for 1 day; add labneh fresh before serving.
25. Smoky Paprika & Chorizo Focaccia
Smoky paprika and spicy chorizo give this focaccia a bold, savory kick—perfect for pairing with beers or hearty stews.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 1/2 cup thinly sliced chorizo
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water and sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead.
- Fold in chorizo slices.
- Let rise 1 hour.
- Preheat oven to 425°F.
- Press dough, dimple, sprinkle smoked paprika, drizzle oil.
- Rest 20 minutes; bake 18–22 minutes.
How to Serve It
Serve warm with pickles or a sharp cheese. Store in an airtight container up to 2 days.
26. Keto Almond Flour Focaccia
A low-carb version using almond flour and psyllium provides a satisfying, herb-forward bread that’s soft inside and slightly crisp outside. Great for keto sandwiches.
Ingredients
- 2 1/2 cups almond flour
- 2 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp fine sea salt
- 4 large eggs, room temp
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp chopped rosemary
- 1 tsp flaky salt
Instructions
- Preheat oven to 375°F and line a small baking sheet with parchment paper.
- Whisk almond flour, psyllium, baking powder, and salt.
- Beat eggs with olive oil and vinegar; combine into dry mix until a thick dough forms.
- Press onto pan to a 1-inch thickness; dimple with fingers.
- Sprinkle rosemary and flaky salt.
- Bake 20–25 minutes until golden and firm.
- Cool 10 minutes before slicing.
How to Serve It
Use as sandwich bread or toasted with butter. Store in airtight containers refrigerated up to 5 days.
27. Herbed Focaccia with Flaky Sea Salt (Easy Focaccia Bread Recipes)
This straightforward herbed focaccia showcases mixed fresh herbs and a bright hit of flaky sea salt. It’s simple, fragrant, and an excellent base for sandwiching or slicing with soups.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 2 tbsp chopped rosemary
- 2 tbsp chopped thyme
- 1 tbsp chopped oregano
- 1 tsp flaky sea salt
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Combine flour and salt; add yeast and 1/4 cup olive oil; knead until smooth.
- Fold in chopped herbs.
- Let rise 1 hour.
- Preheat oven to 450°F; oil a baking sheet.
- Spread dough, dimple, brush with olive oil, sprinkle flaky sea salt.
- Rest 20 minutes; bake 18–22 minutes until golden.
- Cool 10 minutes before slicing.
How to Serve It
Serve with olive oil for dipping or alongside roasted vegetables. Store in an airtight container for up to 2 days; re-crisp at 350°F for 5–7 minutes.
Baking this many focaccias shows how versatile a simple dough can be—sweet or savory, classic or unexpected. Pin your favorites so you can come back when inspiration strikes, and try swapping toppings or herbs based on what you have on hand. Which of these easy focaccia bread recipes will you bake first? Share with friends and family, and consider keeping a silicone baking mat set nearby—it saves cleanup and helps the bottom crust brown evenly.
