Focaccia Bread: Italy’s Ancient Flatbread with Timeless Flavor

Focaccia golden, fragrant, and kissed with olive oil is one of Italy’s most beloved breads. But there’s more to it than just good looks and flavor. Behind its rustic charm lies a story that stretches back thousands of years.

The name focaccia comes from the Latin word “focus,” which means hearth or fireplace. That’s no coincidence. Early versions of this bread were baked on hot stones or in the ashes of ancient Roman hearths.

In fact, many historians believe it was the Etruscans or early Romans who created the first focaccia. They made a simple dough using just flour, water, and salt. Then, they shaped it by hand and baked it over open fire.

Over time, the bread evolved. Its most iconic version took shape in Liguria, a coastal region in northwestern Italy. There, focaccia became soft, airy, and richly flavored with extra virgin olive oil. It was also topped with flaky sea salt a simple yet delicious finishing touch.

This version, known as Focaccia Genovese, is still a point of pride in Genoa. Locals even enjoy it for breakfast, sometimes dipped in coffee!

Of course, other Italian regions have their own takes. Some add rosemary, olives, or onions. Others go sweet, topping it with grapes or sugar, like in the Tuscan focaccia dolce. Every version is different, yet all stay true to focaccia’s roots: rustic, humble, and made for sharing.

Today, focaccia is known and loved around the world. You’ll find it in bakeries in New York, cafés in Paris, and even markets in Tokyo. It’s used for sandwiches, served as a side, or simply enjoyed warm from the oven.

Here’s a classic rosemary focaccia bread recipe, with clear steps, ingredients, and total time included. Perfect for personal baking!

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Bread
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • ¾ cup water (warm)
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp instant dry yeast
  • 2⅓ tbsp olive oil
Topping
  • Fresh rosemary (1–2 sprigs, chopped)
  • 2 tbsp olive oil
  • Flaky sea salt (to taste)

Instructions
 

  1. Activate the yeast (if using active dry yeast):
    In a small bowl, mix warm water with sugar and yeast. Let it sit for 5–10 minutes until frothy. (Skip this step if using instant yeast and go straight to mixing.)
  2. Make the dough:
    In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
  3. First rise:
    Cover the bowl with a clean towel or plastic wrap. Let the dough rise at room temperature for 1–1.5 hours, or until doubled in size.
  4. Prepare the pan:
    Lightly oil an 8×8-inch (20×20 cm) baking pan or small sheet tray. Transfer the dough to the pan and gently stretch it to fit. If it resists, let it rest for 10 minutes and try again.
  5. Second rise:
    Cover the dough loosely and let it rise again for about 30 minutes.
  6. Preheat oven to 425°F (220°C).
  7. Add the signature dimples:
    Drizzle the top generously with olive oil. Use your fingers to press deep dimples into the dough. Sprinkle with chopped rosemary and flaky salt.
  8. Bake:
    Bake for 20–25 minutes or until golden brown on top and crisp on the bottom.
  9. Cool slightly, slice, and serve warm.
    Focaccia is best enjoyed fresh, but leftovers keep well for up to 2 days.

Notes

Hydration is key: The dough will be sticky — that’s normal! High hydration helps create those airy pockets and a fluffy interior.
Let it rest: If the dough springs back when you try to stretch it into the pan, give it 10–15 minutes to relax. Gluten needs time to loosen up.
Rosemary: Use fresh rosemary for the best flavor. If using dried, use half the amount and rub it between your fingers to release the oils.
Baking: Check the bottom: For that perfect crunch, lift the focaccia gently after baking, the bottom should be golden and crisp.
Pan matters: A metal baking pan or cast-iron skillet will give you the crispiest base. Avoid glass if possible, as it can result in a softer crust.
Creative Toppings

Don’t overload: Focaccia is best when the toppings complement the airy, soft bread. Too much can weigh it down.

Add delicate toppings later: Fresh herbs like basil or arugula are best added after baking to avoid burning.

Pre-cook watery toppings: Vegetables like zucchini or mushrooms release moisture—sauté or roast them slightly before adding.

Focaccia Toppings

Classic & Traditional
These toppings highlight the simplicity and elegance of Italian flavors:
Fresh rosemary & sea salt (the classic!)
Olive oil & garlic slices
Red onion rings
Pitted black or green olives
Cherry tomatoes (whole or halved)
Caramelized onions
Sun-dried tomatoes
Coarse sea salt & cracked black pepper

Cheesy Focaccia Toppings
Add savory depth and golden crispness with cheese:
Shredded mozzarella or fontina
Parmesan or pecorino romano (sprinkled on top after baking for extra flavor)
Goat cheese crumbles with herbs
Blue cheese with caramelized onions and walnuts

Vegetable Toppings
Zucchini ribbons: Perfect for a hearty and colorful focaccia
Roasted bell peppers
Sliced mushrooms (lightly sautéed or raw)
Asparagus tips
Thinly sliced potatoes with rosemary (a Tuscan favorite)

Bold
For those who like more punch and contrast:
Chili flakes or sliced fresh chilies
Anchovies (very traditional in some Ligurian versions)
Capers with olives and herbs
Tapenade spread thinly before baking

Sweet Focaccia Variations
Focaccia can be dessert too! Try these lightly sweet versions:
Fresh grapes with sugar and rosemary (Focaccia dolce)
Figs & honey
Sliced apples with cinnamon sugar
Pear & gorgonzola for a sweet-savory combo
Nutella swirl (add post-bake for dessert-style focaccia)

Storage

Short-Term Storage (1–2 days)
Wrap in parchment paper or a clean kitchen towel to preserve the crust’s texture.
Place in a paper bag or loosely sealed container at room temperature.
Avoid airtight plastic containers, which can make the crust soggy.

To reheat: Warm in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness.

Freezing (Up to 1 Month)
Slice the focaccia (if large) and wrap individual pieces tightly in plastic wrap or foil.
Place in a zip-top freezer bag and store in the freezer.

To reheat: No need to thaw! Place frozen focaccia in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp on the edges.