Focaccia Bread: Traditional Italian Flatbread

Focaccia! That golden, fragrant bread drizzled with olive oil. Honestly, it’s one of those classic Italian delights that just warms your soul, right? But there’s a lot more to this bread than just its deliciousness. Its history goes way back, thousands of years.

The name focaccia actually comes from the Latin word “focus,” which means hearth or fireplace. Isn’t that fitting? This rustic loaf was baked in some pretty basic ways back in the day, think hot stones or even right in the ashes of Roman fires. Way before our modern ovens were a thing! Historians often credit the Etruscans or early Romans as the creative folks behind the first focaccia. It all started out pretty simply: just flour, water, and salt. They shaped the dough by hand and cooked it over open flames. And guess what? It turned out to be such a simple yet totally satisfying bread.

As time went by, focaccia evolved and took on different forms. One of the most well-known varieties, Focaccia Genovese, comes from Liguria, which is this gorgeous coastal region in northwestern Italy. This version is soft and airy, soaked with extra virgin olive oil, and topped with a sprinkle of flaky sea salt. Seriously, it’s hard to resist!

If you’re feeling inspired, I’ve got a classic rosemary focaccia bread recipe for you! It’s got clear steps, all the ingredients you need to whip it up.

Focaccia Bread: A Timeless Taste of Italy’s Culinary Roots
You know, long before focaccia became the go-to bread in trendy bakeries and cute little cafés, it started out as this simple flatbread with roots that go way back. We’re talking ancient times here, with the Etruscans and early Romans mixing together flour, water, and olive oil to create a basic dough. They baked it over hot stones or in open hearths. The word itself comes from the Latin “focus,” which means “hearth.” Kind of poetic when you think about its rustic beginnings.
Print Recipe Pin Recipe
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.