5 Bakery Style Focaccia Bread Recipes

We go absolutely bananas for these focaccia bread recipes since they are big on flavor and very versatile. We love when our kitchen smells like a bakery and we love experimenting with different varieties for you guys to try.

1. Classic Sea Salt Focaccia That’s All About The Olive Oil

This is the one to master first: simple, fragrant, and impossibly soft inside with a lightly crisp, dimpled top. It’s perfect for sandwiches, snacking, or tearing and dunking in soups. The magic is in a slow rise and good olive oil.

Ingredients:

• 500 g (4 cups) bread flour
• 10 g (2 tsp) fine sea salt
• 7 g (2 1/4 tsp) instant yeast
• 400 ml (1 2/3 cups) warm water, about 100°F/38°C
• 60 ml (1/4 cup) extra-virgin olive oil, plus more for pan and finishing
• Flaky sea salt, to finish
• Optional: 1 tsp sugar or honey (boosts browning)

Instructions:

1. Whisk flour and fine sea salt in a large bowl. In a measuring cup, combine warm water with yeast (and sugar/honey if using). Stir in olive oil.
2. Pour wet ingredients into dry and mix with a spatula until a shaggy, sticky dough forms. No need to knead—just ensure there’s no dry flour.
3. Cover and rest 15 minutes. Perform 2–3 sets of stretch-and-folds: grab an edge, pull up, fold over; rotate bowl and repeat 8–10 times. This builds gluten without heavy kneading.
4. Cover and let rise at room temp until doubled, 60–90 minutes (or refrigerate 8–24 hours for deeper flavor).
5. Generously oil a 9×13-inch pan. Gently tip in the dough and coax it to the corners with oiled fingers. Rest 20 minutes, then dimple—press fingertips straight down to create deep craters.
6. Drizzle with more olive oil and sprinkle flaky sea salt. Let rise 20–30 minutes until puffy.
7. Bake at 450°F (230°C) for 20–25 minutes until deeply golden with crisp edges. Cool 10 minutes, then slide out to a rack.

Serve warm with a saucer of olive oil and pepper, or split for epic sandwiches. Add rosemary, garlic, or olives if you’re feeling fancy. Pro tip: re-crisp day-old slices in a hot skillet with a slick of oil.

2. Garlic-Rosemary Skillet Focaccia For Cozy Weeknights

All the classic flavors—garlic, rosemary, and sea salt—baked in a cast-iron skillet for extra-crispy edges. It’s weeknight-friendly and feels like a hug in bread form. Fantastic alongside roasted chicken or a simple salad.

Ingredients:

• 320 g (2 2/3 cups) all-purpose flour
• 8 g (1 1/4 tsp) fine sea salt
• 5 g (1 1/2 tsp) instant yeast
• 275 ml (1 1/8 cups) warm water
• 50 ml (3 tbsp + 1 tsp) extra-virgin olive oil, divided
• 2–3 garlic cloves, thinly sliced
• 1 tbsp fresh rosemary, chopped (plus extra sprigs)
• Flaky sea salt, to finish

Instructions:

1. In a bowl, mix flour, fine salt, and yeast. Add warm water and 2 tbsp olive oil. Stir to a sticky dough.
2. Cover and rest 10 minutes. Do a quick set of stretch-and-folds for 30 seconds. Repeat once after another 10 minutes.
3. Oil a 10–12 inch cast-iron skillet with 1 tbsp olive oil. Scrape in the dough and gently spread. Cover and rise 45–60 minutes until puffy.
4. Preheat oven to 450°F (230°C). Dimple the dough with oiled fingers. Scatter garlic and rosemary, drizzle remaining oil, and sprinkle flaky salt.
5. Bake 18–22 minutes until edges are crisp and top is golden. Cool 5–10 minutes in the skillet before slicing.

Finish with a squeeze of lemon over the hot bread to wake up the flavors. Try thyme instead of rosemary or add halved cherry tomatoes to the dimples for juicy pops. Leftovers make outrageous croutons—cube and toast.

3. Sheet-Pan Tomato Focaccia That Eats Like Dinner

This one’s practically a meal: jammy tomatoes, caramelized onions, and mozzarella tucked into the dimples. It’s picnic-ready, kid-approved, and the perfect way to make summer last a bit longer.

Ingredients:

• 500 g (4 cups) bread flour
• 10 g (2 tsp) fine sea salt
• 7 g (2 1/4 tsp) instant yeast
• 420 ml (1 3/4 cups) warm water
• 75 ml (1/3 cup) extra-virgin olive oil, divided
• 1 pint cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 150 g (1 1/2 cups) low-moisture mozzarella, shredded
• 1 tsp dried oregano
• 1 tsp sugar (for onions)
• Flaky sea salt and freshly ground black pepper
• Optional: 1 tbsp balsamic vinegar

Instructions:

1. Make the dough: whisk flour and salt. Add yeast to the warm water, stir in 3 tbsp olive oil, then combine with the flour until sticky. Rest 15 minutes; do 2 rounds of quick stretch-and-folds. Let rise until doubled, 60–90 minutes.
2. Meanwhile, caramelize onions: in a skillet over medium heat, warm 1 tbsp olive oil. Add onions, sugar, and a pinch of salt. Cook 12–15 minutes, stirring, until soft and golden. Splash in balsamic if using; cool.
3. Oil a rimmed 13×18-inch sheet pan with 2 tbsp oil. Transfer dough, gently stretch to fit, and rest 15 minutes. Stretch again if needed.
4. Dimple the dough, drizzle more oil, and season lightly. Nestle tomato halves cut-side up into the dimples, scatter onions and mozzarella, and dust with oregano and black pepper.
5. Proof 20–25 minutes until puffy. Bake at 450°F (230°C) for 20–24 minutes until the cheese bubbles and the edges are browned.

Top with torn basil and a few flakes of sea salt. Want heat? Add red pepper flakes. Swap mozzarella for feta and throw in olives for a Greek-ish vibe. Serve with arugula tossed in lemon for balance.

4. No-Knead Overnight Focaccia With Herby Green Pool

Minimal effort, maximum payoff. This overnight method gives you gorgeous open crumb and deep flavor. We finish with a quick herb oil that soaks into the warm bread’s dimples like a dream.

Ingredients:

• 500 g (4 cups) all-purpose flour
• 12 g (2 tsp) fine sea salt
• 3 g (1 tsp) instant yeast
• 525 ml (2 1/4 cups) cool water
• 80 ml (1/3 cup) extra-virgin olive oil, plus more for pan
• Flaky sea salt, to finish
• Herb oil: 1/2 cup parsley leaves, 1/4 cup basil leaves, 1 small garlic clove, 1 tsp lemon zest, 1/3 cup olive oil, pinch of chili flakes, pinch of salt

Instructions:

1. In a large bowl, whisk flour, salt, and yeast. Add cool water and 2 tbsp olive oil. Stir until a very wet dough forms. Cover and refrigerate 12–24 hours.
2. Oil a 9×13-inch pan. Scrape in the dough; it will be bubbly and loose. With oiled hands, fold edges toward the center a few times to tighten. Let rest 30 minutes.
3. Gently stretch to the corners. Proof 45–60 minutes at room temp until airy and jiggly. Dimple deeply, drizzle generously with olive oil, and sprinkle flaky salt.
4. Bake at 450°F (230°C) for 22–26 minutes until bronzed.
5. Make herb oil: blitz herbs, garlic, lemon zest, chili flakes, salt, and olive oil until just combined.

Spoon the herb oil over the hot focaccia so it cascades into the dimples. Slice into big squares and serve with grilled vegetables, burrata, or soft-scrambled eggs. Variation: swirl in pesto before baking for a marbled effect.

5. Sweet Grape And Rosemary Focaccia

Inspired by Tuscan harvest bread, this lightly sweet focaccia pairs juicy grapes with rosemary and a crackle of sugar. It’s stunning at brunch and oddly perfect with sharp cheeses. Dessert? Breakfast? Both.

Ingredients:

• 380 g (3 cups) all-purpose flour
• 8 g (1 1/4 tsp) fine sea salt
• 6 g (2 tsp) instant yeast
• 300 ml (1 1/4 cups) warm water
• 60 ml (1/4 cup) extra-virgin olive oil, plus more for pan
• 350 g (2 1/2 cups) seedless red grapes
• 2–3 tsp fresh rosemary, chopped
• 2–3 tbsp granulated sugar, plus more to taste
• 1 tbsp turbinado sugar (for crunch)
• Optional: 1–2 tbsp Marsala or port to toss with grapes
• Flaky sea salt, a pinch

Instructions:

1. Mix flour, salt, and yeast. Add warm water and olive oil; stir to a sticky dough. Rest 10 minutes and perform a brief set of stretch-and-folds. Rise until doubled, about 60–90 minutes.
2. In a bowl, toss grapes with granulated sugar (and Marsala/port if using). Lightly crush a handful to release juices.
3. Oil a 9×13-inch pan. Gently press in the dough. Dimple the surface and nestle grapes into the dimples, scattering rosemary. Drizzle a little more oil.
4. Sprinkle with turbinado sugar and a tiny pinch of flaky salt. Proof 20–25 minutes until puffy.
5. Bake at 425°F (220°C) for 22–26 minutes, until edges caramelize and grapes blister.

Cool slightly so the juices set, then slice. Serve with ricotta and honey, or with gorgonzola for a sweet-savory moment. Swap grapes for figs or plums in season—equally dreamy.

Focaccia Tips You’ll Actually Use

• Hydration is your friend: wetter dough = more open crumb. Embrace the stickiness.
• Olive oil matters: use a fruity extra-virgin for finishing and a mild one for mixing if you like.
• Dimpling isn’t just cute: it redistributes gas, prevents giant bubbles, and makes flavor pockets.
• Pan choice counts: cast iron gives crisp edges; aluminum sheet pans brown evenly; glass runs cooler.
• Reheat right: a 400°F (205°C) oven for 5–8 minutes or a medium skillet with a film of oil brings it back to life.

Ready to bake? These focaccia bread recipes are the kind of low effort, high reward dishes that turn a simple meal into a great family time. Pick your favorite recipe of ours, pour a little extra olive oil, and enjoy.