Focaccia is the bread that makes first-time bread bakers feel like they know what they’re doing. Forgiving dough, no shaping required, just press it into a pan with your fingertips. Rosemary and fleur de sel go on top with a good drizzle of olive oil, and the oven does the rest. This version uses fresh yeast, which gives the crumb a slightly lighter, more open texture than instant. The garlic is subtle in the dough and not overpowering. Once you’ve made it a couple of times, you’ll start riffing on it without thinking twice.
How to Make Simple Focaccia Dough with Herbs
Activating the yeast
Combine the fresh yeast with sugar and lukewarm milk, not hot. Too-hot liquid kills the yeast and the dough won’t rise. Let it sit for ten minutes until you see it foam before adding to the flour.
The fingerprint dimples
Press your fingers deep into the dough before baking, all the way down to the pan. These aren’t just for looks. They hold the olive oil and keep the surface from bubbling up unevenly in the oven. 
Olive oil: use more than feels right
Good focaccia is generously oiled on top. A light drizzle produces a dry, pale surface. Pour it on and spread it across the whole thing before the fleur de sel and rosemary go on.
Simple focaccia
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A versatile focaccia recipe, perfect as sandwich bread or topped with your favorite herbs and flavors. Easy to make and endlessly customizable!
Ingredients
- 17.6 oz (500 g) all-purpose flour
- 2 tsp salt
- 1/2 cube (20 g) fresh yeast
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/4 cup (60 ml) lukewarm milk
- 1 cup (250 ml) lukewarm water
- rosemary
- fleur de sel
- 1 garlic clove
Instructions
- Combine yeast with sugar and lukewarm milk. Stir to dissolve and let rise in a warm place for 10 minutes.
- Add yeast mixture to flour, salt, lukewarm water, and olive oil. Knead until a soft, elastic dough forms.
- Cover the dough and let rise in a warm place for about an hour.
- Line a baking pan with parchment paper.
- Spread the dough over the parchment paper using your fingertips, making indentations in the dough.
- Sprinkle with sea salt, minced garlic, olive oil, and rosemary.
- Let rise for another 30 minutes.
- Preheat oven to 356°F (180°C).
- Bake for 30 minutes.
Notes
- For a crispier crust, preheat your baking pan in the oven while it’s preheating.
- To enhance flavor, use high-quality olive oil for both the dough and topping.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Can I use active dry yeast instead of fresh yeast?
Use about 7 grams (one packet) of active dry yeast. Dissolve it in the lukewarm milk with the sugar and let it foam for 10 minutes before adding to the flour.
Why do you make dimples in the dough?
The dimples hold olive oil, salt, and toppings in place. They also create the signature uneven texture with thin crispy spots and thick pillowy spots.
How should I store leftover focaccia?
Wrap it tightly and keep it at room temperature for up to two days. Reheat in a 350F oven for 5 to 8 minutes to crisp the outside back up.
