Focaccia bread has ancient roots that trace back to the Etruscans and early Romans, making it one of Italy’s oldest bread varieties. Originally cooked on a hearth or hot stone, focaccia—derived from the Latin word focus, meaning hearth—was a simple flatbread made with flour, water, and olive oil. It was often used as a base for meals or as an offering to the gods during religious ceremonies. Over time, regional variations developed, with Liguria, particularly the city of Genoa, becoming especially famous for its soft, olive oil-rich version known as focaccia alla genovese. Today, focaccia is enjoyed throughout Italy and around the world, topped with herbs, vegetables, or cheese, and remains a beloved symbol of rustic, Mediterranean baking tradition.

Italian Focaccia Bread is renowned and cherished as one of Italy's most famous breads. It involves a pizza-style dough adorned with olive oil, salt, and fragrant rosemary, which is then expertly baked until achieving perfection. Focaccia Bread offers a simple, no-knead approach to creating a delicious Italian flatbread treat or delightful side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 5½ cups all-purpose flour
  • 2 cups water (warm)
  • 1 tsp granulated sugar
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 3 tbsp olive oil
Topping
  • 2 tbsp sea salt
  • 4 tbsp olive oil
  • 4 sprigs fresh rosemary (remove the leaves & chop if desired)

Method
 

  1. In a small bowl, place the honey and warm water (mix to blend), followed by incorporating the yeast, and subsequently, stir to amalgamate the ingredients.
  2. Whisk together the flour and salt in a sizable bowl. Create a well in the center and pour in the yeast mixture and olive oil. Mix the components until they are nearly blended, and then transfer the mixture to a flat surface dusted with a bit of flour. Knead the dough until the dough comes together into a ball.
  3. Put the dough into a glass bowl that has been lightly coated with olive oil (swirl the dough to ensure a light coating of oil). Cover the bowl and allow the dough to rise for about 2 hours, or until it has doubled in size. This should be done in a warm, draft-free space.
  4. Preheat the oven to 400°F (200°C). Lightly grease a 12-inch pizza pan with oil
  5. Take the dough out of the bowl and gently press it down a few times to deflate it. Transfer the dough to a 12-inch pizza pan that has been lightly coated with oil. Spread out the dough in the pan, then cover it and allow it to rest for around 15 minutes. If necessary, spread it out again during this time.
  6. Brush 2 tablespoons of olive oil onto the top of the dough, then proceed to sprinkle sea salt and rosemary leaves over it. Place the pan in the oven and bake for about 20 to 30 minutes.

Notes

Here are some more topping to consider:
Tomato Sauce,  
Tomatoes,  
Black Olives,  
Caramelized onions,  
Assorted Fresh Herbs,  
Asparagus,  
Artichoke Hearts,  
Roasted Broccoli,  
basil,  
feta cheese,  
garlic butter