You’ve probably seen that pillowy, dimpled bread on cafe tables and wondered how to recreate it at home. Focaccia bread for beginners is easier than it looks—this list gives you 21 simple, foolproof recipes that walk you through rises, dimple technique, and flavor combos so you get a perfect fluffy loaf every time.
You’ll find classic rosemary builds, cheesy versions, vegan and gluten-free alternatives, and party-ready pull-aparts. Each recipe includes exact measurements, bake temperatures, timing, and helpful tips to avoid common mistakes like dense crumb or flat loaves. I often mix dough in my KitchenAid stand mixer but you can hand-knead too. For crisp bottoms, a cast iron skillet works wonders.
Bookmark this page, pin your favorites, and enjoy the comfort of fresh focaccia bread for beginners—one delicious loaf at a time.
1. Classic Rosemary Focaccia (focaccia bread for beginners)
This is the recipe to learn basic technique: a fluffy interior with crisp edges, fragrant from rosemary and olive oil. It teaches proofing times, how to dimple the dough, and how much oil gives that glossy finish. The texture is tender and airy, with a savory herb aroma that makes it perfect for sandwiches or as a side. I like using a heavy-duty baking sheet for even browning.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/2 cups (360 ml) warm water (105–115°F / 40–46°C)
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup (60 ml) extra-virgin olive oil + 2 tbsp for pan + more for drizzling
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt for sprinkling
- Olive oil for brushing (about 1–2 tbsp)
Instructions
- In a large bowl or the bowl of your KitchenAid stand mixer, whisk warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Add flour, salt, and 1/4 cup olive oil. Mix with dough hook on low for 5–7 minutes until smooth and slightly sticky. Hand-mix about 8–10 minutes if not using mixer.
- Transfer to an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1¼ hours until doubled.
- Oil a 9×13-inch baking sheet thoroughly. Press dough into the pan, stretching gently. Cover and rest 20–30 minutes for a short second rise.
- Preheat oven to 425°F (220°C). Use your fingertips to dimple the dough evenly. Drizzle 1–2 tbsp olive oil over top, scatter chopped rosemary and coarse sea salt.
- Bake 18–22 minutes until golden brown and sound hollow when tapped. Rotate the pan at 12 minutes for even browning.
- Cool 10 minutes in the pan, then transfer to a wire rack. Brush lightly with more olive oil before slicing.
How to Serve It
Serve warm on a wooden board with extra olive oil for dipping. Garnish with a few fresh rosemary sprigs and lemon zest for brightness. Pair with a simple salad and a chilled white wine. Store leftover slices in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes.
2. Olive and Sea Salt Focaccia
Briny kalamata olives and crunchy sea salt create a classic savory combination. This loaf has a chewy crumb and olive pockets that burst with flavor. It’s great for serving with charcuterie and loved by olive fans. For easy slicing, use a serrated bread knife or a bread lame for neat cuts.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C)
- 2 tsp instant yeast
- 1 tbsp honey
- 2 tsp fine sea salt
- 1/3 cup (80 ml) extra-virgin olive oil (divided)
- 3/4 cup pitted kalamata olives, halved
- 1 tbsp fresh thyme leaves
- Coarse sea salt for sprinkling
Instructions
- Mix warm water, honey, and yeast; let foam 5 minutes.
- Stir in flour, salt, and 1/4 cup olive oil until sticky. Knead 6–8 minutes by hand or 5 minutes in a mixer.
- Rise 1 hour until doubled in an oiled bowl.
- Oil a 9×13 pan; press dough in, cover, rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough, drizzle remaining olive oil, press olives gently into dimples, sprinkle thyme and coarse salt.
- Bake 18–22 minutes until golden. Cool 10 minutes, then slice.
How to Serve It
Serve alongside hummus or a sharp cheese. Keep wrapped in a linen towel for a couple of days or store in glass meal prep containers for freshness. Reheat in oven to revive crispness.
3. Garlic and Herb Butter Focaccia
This version uses garlic-infused butter for a rich, savory crust and soft interior. The flavor is buttery without being heavy, and it pairs perfectly with soups or roasted vegetables. I melt the butter in a small pan and brush it on with a silicone pastry brush for even coverage.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C)
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup (60 ml) olive oil
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- Freshly ground black pepper, to taste
- Coarse sea salt for finishing
Instructions
- Bloom yeast in warm water with sugar for 5 minutes.
- Mix flour, salt, olive oil, and water-yeast mixture; knead until smooth (8–10 minutes hand or 5–7 minutes mixer).
- First rise 1–1½ hours until doubled in an oiled bowl.
- Press into an oiled 9×13 pan, cover, rest 20–30 minutes.
- Preheat oven 425°F (220°C). Melt butter with garlic in a small saucepan until fragrant; let cool slightly and stir in parsley.
- Dimple dough, brush generously with garlic butter, sprinkle coarse salt and pepper.
- Bake 18–22 minutes until edges are golden. Brush again with leftover butter after baking.
How to Serve It
Slice warm and enjoy with a bowl of tomato soup or roasted vegetables. Store in an airtight container for up to 2 days. Reheat briefly in the oven for 5 minutes to refresh.
4. Cherry Tomato and Basil Focaccia (focaccia bread for beginners)
Bright, slightly sweet cherry tomatoes burst during baking and pair with fresh basil for a summery loaf. The tomato juices meld with olive oil to create little pockets of flavor. This crowd-pleaser is light, fragrant, and perfect for picnics. I use a silicone baking mat under the pan to prevent sticking.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C)
- 2 tsp instant yeast
- 1 tbsp honey
- 2 tsp fine sea salt
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup fresh basil leaves, torn
- 1 tbsp balsamic glaze (optional)
- Coarse sea salt
Instructions
- Combine warm water, honey, and yeast; rest 5 minutes.
- Mix flour, salt, olive oil, and liquid; knead until elastic.
- Proof in an oiled bowl 1 hour until doubled.
- Press into a greased 9×13 pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough, arrange tomato halves cut-side up, drizzle with olive oil, sprinkle salt.
- Bake 18–22 minutes until tomatoes blister and crust is golden. Scatter basil and drizzle balsamic glaze after baking.
How to Serve It
Serve with a simple green salad and sliced prosciutto. Store leftovers in a cake dome or serving platter cover at room temperature for a day. Toast slices lightly for sandwiches.
5. Caramelized Onion and Thyme Focaccia
Sweet, slow-caramelized onions add depth and a savory-sweet contrast to rosemary and thyme. This loaf has a glossy top studded with onion ribbons and aromatic thyme leaves. Caramelizing takes time but the payoff is rich flavor. A non-stick skillet helps cook onions evenly without burning.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil + 2 tbsp for onions
- 3 large yellow onions, thinly sliced
- 1 tbsp balsamic vinegar
- 2 tbsp fresh thyme leaves
- Coarse sea salt
Instructions
- In a skillet, heat 2 tbsp olive oil over medium-low. Add onions and a pinch of salt. Cook, stirring occasionally, 30–35 minutes until deep golden and sweet. Stir in balsamic and set aside to cool.
- Meanwhile make dough: combine water, yeast, sugar; add flour, salt, and 1/4 cup oil. Knead until smooth.
- Rise 1–1½ hours until doubled.
- Press into oiled 9×13 pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough and spread caramelized onions evenly, press into dimples. Sprinkle thyme and coarse salt.
- Bake 20–25 minutes until golden. Cool slightly before slicing.
How to Serve It
Pair with roasted meats or a soft goat cheese. Keep wrapped in a towel for 1–2 days. For longer storage, place in airtight containers and refrigerate up to 3 days.
6. Potato-Topped Rosemary Focaccia
Thinly sliced potatoes add a tender, almost pillow-like topping that goes great with rosemary and sea salt. The potatoes crisp on the outside and stay soft inside. This is hearty enough to serve as a main with a salad. For thin, even slices use a mandoline slicer.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil + 2 tbsp for potatoes
- 2 medium Yukon Gold potatoes, thinly sliced
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt
Instructions
- Slice potatoes very thin with a mandoline or sharp knife. Toss with 2 tbsp olive oil, salt, and rosemary. Roast briefly at 425°F (220°C) for 12 minutes until just starting to color; set aside.
- Prepare dough: combine warm water, sugar, yeast; stir in flour, salt, and 1/4 cup oil. Knead until elastic.
- Rise 1 hour until doubled.
- Press into greased pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough and arrange potato slices overlapping, press gently into dough, drizzle olive oil and sprinkle coarse salt.
- Bake 22–28 minutes until edges are golden and potatoes have light color. Cool 10 minutes before serving.
How to Serve It
Serve warm with a fennel salad or roasted vegetables. Store in an airtight container and reheat in oven to refresh crispness.
7. Whole Wheat Honey Focaccia (focaccia bread for beginners)
This slightly nutty version uses part whole wheat flour and a touch of honey for gentle sweetness. It’s wholesome, tender, and an easy transition if you want to bake with whole grains. Use a kitchen scale for accurate flour measurement to keep the crumb light.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 2 tbsp honey
- 2 tsp fine salt
- 1/4 cup olive oil + more for pan
- 1 tbsp sesame seeds
- Fresh rosemary or thyme (optional)
Instructions
- Combine warm water, honey, and yeast; let foam 5 minutes.
- Mix flours, salt, olive oil, and liquid; knead until smooth (8–10 minutes).
- Rise 1–1½ hours until doubled.
- Press into oiled pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple, drizzle olive oil, sprinkle sesame seeds and herbs.
- Bake 20–25 minutes until golden-brown. Cool slightly before slicing.
How to Serve It
Great with nut butter and cheese or alongside soup. Store in a bread box or airtight container for up to 3 days. Toast slices for sandwiches.
8. Cheesy Focaccia al Formaggio
Cheese folded into the dough and melted on top creates a pull-apart, gooey loaf. Use a mix of fontina and parmesan for flavor and stretch. This is a favorite for kids and adults alike. A microplane grater makes quick work of fresh parmesan.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- 1 cup shredded fontina or mozzarella
- 1/4 cup grated parmesan
- 2 tbsp chopped fresh parsley
- Extra cheese for sprinkling
Instructions
- Bloom yeast in warm water with sugar 5 minutes.
- Mix flour, salt, olive oil, and liquid; knead until smooth.
- Knead in 3/4 cup shredded cheese until distributed.
- Rise 1–1½ hours until doubled.
- Press into oiled pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough, top with remaining cheese and parmesan, sprinkle parsley.
- Bake 18–22 minutes until cheese is melted and top is golden. Cool 10 minutes before slicing.
How to Serve It
Serve warm with tomato soup or sliced meats. Store in a bread keeper for a day or two. Reheat to refresh cheese melt.
9. Sun-Dried Tomato and Olive Focaccia
Intense sun-dried tomato flavor pairs with green olives for a savory, tangy loaf. This version is perfect for sandwiches or tapas plates. Rehydrate oil-packed sun-dried tomatoes briefly if very dry. A chef's knife helps chop evenly.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp honey
- 2 tsp fine salt
- 1/4 cup olive oil + more for drizzling
- 3/4 cup sun-dried tomatoes, chopped
- 1/2 cup green olives, sliced
- 2 tbsp chopped fresh basil
- Coarse sea salt
Instructions
- Rehydrate sun-dried tomatoes in hot water 10 minutes if dry; drain.
- Bloom yeast in warm water with honey 5 minutes.
- Mix flour, salt, olive oil, and liquid; knead until elastic, fold in tomatoes and olives.
- Rise 1–1½ hours until doubled.
- Press into oiled pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough, drizzle olive oil, sprinkle basil and sea salt.
- Bake 18–22 minutes until golden. Cool before slicing.
How to Serve It
Pair with marinated vegetables or a cheese board. Store in a glass meal prep container for freshness.
10. Pesto Swirl Focaccia
A swirl of basil pesto adds a pop of fresh herb flavor and color. The pesto layer keeps the crumb moist and fragrant. Use about 1/2 cup good-quality pesto or homemade. A food processor makes quick work of fresh pesto.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tbsp pine nuts, toasted
- Grated parmesan for topping
Instructions
- Prepare dough as in Classic recipe (mix, knead, rise 1–1½ hours).
- Press into oiled pan; spread pesto in a swirl pattern across the top, using an offset spatula to create marbling.
- Rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple lightly, sprinkle pine nuts and parmesan.
- Bake 18–22 minutes until golden. Cool slightly before serving.
How to Serve It
Serve with fresh salad or roasted cherry tomatoes. Store in an airtight container and reheat to bring out pesto aroma.
11. Focaccia Rolls (Pull-Apart)
These individual rolls are ideal for parties or sandwiches. Each pocket gets its own crunchy edge and a soft center. They’re fun to pull apart and share. Use a 12-cup muffin tin for even shapes.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil + more for pans
- 2 tbsp mixed dried herbs (oregano, basil)
- Coarse sea salt
Instructions
- Prepare dough (mix, knead, first rise 1–1½ hours).
- Divide dough into 12 equal pieces; oil a 12-cup muffin tin and press each piece into a well.
- Cover and rest 20–30 minutes for second rise.
- Preheat oven 400°F (205°C). Brush tops with olive oil, sprinkle herbs and coarse salt.
- Bake 15–18 minutes until golden. Cool 5 minutes, then remove for serving.
How to Serve It
Serve warm as sliders or with soup. Store in airtight containers and reheat briefly.
12. Herbed Focaccia Flatbreads (Stovetop)
If you don’t want to use the oven, these herbed flatbreads cook beautifully on a griddle or large skillet. They’re thinner and quicker but still maintain that signature dimpled look. A cast iron skillet gives the best crust.
Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (180 ml) warm water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp fine salt
- 2 tbsp olive oil + more for skillet
- 1 tbsp mixed chopped herbs (rosemary, thyme)
- Coarse sea salt
Instructions
- Mix flour, yeast, sugar, salt, water, and oil to form a soft dough; knead briefly.
- Let rise 45–60 minutes until slightly puffy.
- Divide into 4 portions; flatten each to about 1/2-inch thick.
- Heat a cast-iron skillet over medium heat with a little olive oil.
- Cook each flatbread 4–6 minutes per side until golden and dimpled. Press dimples with fingertips while cooking.
- Finish with a drizzle of olive oil and coarse salt.
How to Serve It
Serve warm with dips or use as sandwich wraps. Store wrapped in a towel or in airtight containers for a day.
13. Gluten-Free Focaccia
This version uses a trusted gluten-free flour blend and xanthan gum for structure, producing a tender crumb closer to traditional focaccia. It’s a great option for those avoiding gluten. Use a digital kitchen scale for accurate measurements.
Ingredients
- 3 1/2 cups (490 g) gluten-free all-purpose flour blend (1:1 with xanthan gum)
- 1 1/3 cups (320 ml) warm water
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 1/2 tsp xanthan gum (if not in blend)
- 2 tsp fine salt
- 1/3 cup olive oil + 2 tbsp for pan
- 2 tbsp fresh rosemary, chopped
- Coarse sea salt
Instructions
- Combine warm water, sugar, and yeast; let bloom 5 minutes.
- Whisk gluten-free flour, xanthan gum (if needed), and salt. Add liquid and 1/4 cup olive oil; beat until smooth and slightly sticky.
- Transfer to an oiled pan (use parchment). Cover and let rise 45–60 minutes until puffy (gluten-free dough won’t double like wheat).
- Preheat oven 425°F (220°C). Dimple dough, drizzle remaining oil, sprinkle rosemary and salt.
- Bake 20–25 minutes until golden. Cool before slicing.
How to Serve It
Enjoy warm with olive oil or jam. Store in an airtight container in the fridge up to 3 days; reheat to revive texture.
14. Vegan Olive Oil Focaccia
No dairy or eggs here—just flour, yeast, water, and lots of olive oil. The result is light, aromatic, and fully vegan without sacrificing texture. A large mixing bowl set helps with multiple rises.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp maple syrup or sugar
- 2 tsp fine salt
- 1/3 cup olive oil + more for pan
- 2 tbsp rosemary or herb blend
- Coarse sea salt
Instructions
- Bloom yeast in warm water with maple syrup 5 minutes.
- Mix flour, salt, and olive oil; knead until smooth.
- First rise 1–1½ hours.
- Press into an oiled pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple, drizzle oil, scatter herbs and salt.
- Bake 18–22 minutes until golden. Cool slightly then slice.
How to Serve It
Serve with roasted veggies or vegan dips. Store in airtight containers for up to 2 days.
15. Mini Focaccia Sandwiches
Make small rounds for party sandwiches—soft interior and crisp edges hold fillings well. Great for buffet tables and picnics. A cookie scoop helps portion equal pieces.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil + more for pan
- 1 egg (for egg wash, optional)
- 2 tbsp mixed dried herbs
- Coarse sea salt
Instructions
- Make dough and let rise 1–1½ hours.
- Portion dough into 12 small balls, place on a parchment-lined baking sheet or muffin tin.
- Cover and rest 20–30 minutes.
- Preheat oven 400°F (205°C). Dimple, brush with olive oil or egg wash, sprinkle herbs.
- Bake 15–18 minutes until golden. Cool slightly and slice for sandwiches.
How to Serve It
Fill with sliced meats, cheeses, or pickled veggies. Store in airtight containers and assemble before serving.
16. Focaccia with Caramelized Pear and Gorgonzola
A sweet-savory combo: caramelized pears and tangy gorgonzola make a great appetizer or brunch centerpiece. The pear softens and slightly caramelizes in the oven. Use ripe but firm pears and a cheese knife set for serving.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- 2 pears, thinly sliced
- 1/2 cup crumbled gorgonzola
- 2 tbsp honey (optional)
- Fresh thyme
Instructions
- Sauté pear slices in 1 tbsp butter or olive oil until slightly caramelized; set aside.
- Make dough as usual; first rise 1–1½ hours.
- Press into pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple, arrange pear slices, sprinkle gorgonzola and thyme, drizzle honey if using.
- Bake 18–22 minutes until golden. Cool before slicing.
How to Serve It
Serve with a crisp salad and white wine. Store in airtight containers in the fridge up to 3 days.
17. Za'atar and Sesame Focaccia
Za'atar adds a tangy, herbaceous Mediterranean flavor and sesame gives crunch. This twist is aromatic and pairs well with dips like labneh. Use a small spice bowl to keep za'atar handy while topping.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil + more for drizzling
- 2 tbsp za'atar spice mix
- 2 tbsp sesame seeds
- Sumac for finishing (optional)
Instructions
- Make dough and let rise 1–1½ hours.
- Press into oiled pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough, drizzle olive oil, sprinkle za'atar and sesame seeds.
- Bake 18–22 minutes until golden. Finish with a light dusting of sumac.
How to Serve It
Serve with labneh or hummus. Store in airtight containers and reheat to crisp.
18. Focaccia Stuffed with Roasted Garlic and Mushrooms
Earthy mushrooms and sweet roasted garlic create a savory filling reminiscent of autumn flavors. Roast garlic in a mini cast iron skillet for caramelized cloves. This makes a hearty side or vegetarian main.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- 8 oz cremini mushrooms, sliced
- 1 head roasted garlic, cloves squeezed out
- 2 tbsp parsley
- Coarse sea salt
Instructions
- Roast a head of garlic wrapped in foil at 400°F (205°C) for 30–35 minutes until soft.
- Sauté mushrooms in 1–2 tbsp olive oil until golden; season and cool.
- Make dough and rise 1–1½ hours.
- Press into pan; spread roasted garlic and mushrooms evenly, pressing into dimples. Rest 20 minutes.
- Preheat oven 425°F (220°C). Drizzle oil and sprinkle coarse salt.
- Bake 20–25 minutes until golden. Cool slightly before slicing.
How to Serve It
Pair with a rustic salad or roasted root vegetables. Store in airtight containers and reheat gently.
19. Lemon and Rosemary Focaccia
Lemon zest brings a lively, bright note to classic rosemary focaccia—great for spring and summer menus. Use thin lemon slices and fresh rosemary for a fragrant finish. A zester/grater makes quick work of zest.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine salt
- 1/4 cup olive oil
- Zest of 1 lemon + thin lemon slices
- 2 tbsp chopped rosemary
- Coarse sea salt
Instructions
- Make dough and rise 1–1½ hours.
- Press into pan; rest 20–30 minutes.
- Preheat oven 425°F (220°C). Dimple dough and arrange lemon slices; drizzle with olive oil, sprinkle rosemary and coarse salt.
- Bake 18–22 minutes until golden. Allow to cool slightly before serving.
How to Serve It
Serve as a bright accompaniment to grilled fish or salads. Store in airtight containers for freshness.
20. Keto Almond Flour Focaccia (Low-Carb)
This low-carb version uses almond flour and a binder for structure to mimic focaccia texture. It’s denser than wheat focaccia but still soft and flavorful. Use a silicone baking mat for easy release.
Ingredients
- 2 cups (200 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 tbsp baking powder
- 1 tsp fine salt
- 4 large eggs
- 1/4 cup olive oil
- 1/3 cup plain Greek yogurt or dairy-free yogurt
- 2 tbsp chopped rosemary
- Coarse sea salt
Instructions
- Preheat oven 375°F (190°C) and grease a small baking pan.
- Whisk almond flour, coconut flour, baking powder, and salt.
- Mix eggs, olive oil, and yogurt until smooth; fold into dry ingredients to form a thick batter.
- Spread into pan, dimple the top, sprinkle rosemary and coarse salt.
- Bake 18–22 minutes until set and golden. Let cool 10 minutes before slicing.
How to Serve It
Serve with cheese or deli meats. Store in airtight containers in the fridge for up to 4 days.
21. Sweet Focaccia with Cinnamon Sugar (Dessert)
Yes, focaccia can be sweet. This dessert-style bread gets a buttery cinnamon-sugar topping and a light glaze after baking. It’s perfect with coffee or served as brunch dessert. A whisk set helps make a smooth glaze.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/4 cups (300 ml) warm milk (or dairy-free milk)
- 2 tsp instant yeast
- 3 tbsp sugar
- 1/2 tsp fine salt
- 1/4 cup butter, melted (or coconut oil)
- 1/4 cup brown sugar + 1 tbsp cinnamon
- 1/2 tsp vanilla extract
- Powdered sugar and milk for glaze (optional)
Instructions
- Combine warm milk, sugar, and yeast; let foam 5 minutes.
- Mix flour and salt; add milk mixture and melted butter. Knead until smooth.
- First rise 1–1½ hours.
- Press into oiled pan; sprinkle brown sugar and cinnamon over top, pressing lightly into dimples.
- Preheat oven 425°F (220°C). Bake 18–22 minutes until golden.
- Whisk powdered sugar with a little milk and vanilla to make glaze; drizzle after cooling slightly.
How to Serve It
Serve warm with coffee or a dollop of mascarpone. Store in a cake dome or airtight container for 1–2 days.
You made it to the end—21 ways to practice and perfect focaccia bread for beginners. From classic rosemary to sweet cinnamon versions, there’s a loaf here for every mood and diet. Try a few back-to-back to learn how hydration, oil, and proofing affect crumb and crust. Pin the page so you can find your favorite recipes later and share these with friends who love baking.
One tool that helps across so many of these recipes is a good digital kitchen thermometer to check water temperature for yeast and oven accuracy. Which flavor will you bake first? Share a photo and tag a friend who needs fresh focaccia in their life.
