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4.63 from 8 votes
Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside.
Fluffy Focaccia Bread
Prep Time
20 mins
Cook Time
25 mins
Rising time
2 hrs 30 mins
Total Time
45 mins

This fluffy focaccia bread has golden crispy edges, with a light and airy center. Make the savory herb version if you're feeling salty, or top it with a sprinkle of sugar and plump red grapes if you're feeling sweet!

Course: Breads
Cuisine: Italian
Keyword: bread, focaccia
Servings: 12 servings
Calories: 140 kcal
  • 1 3/4 cups warm water (about 98 degrees)
  • 1/2 oz active dry yeast (2 pkgs)
  • 2 tsp sugar
  • 5 cups AP flour
  • 1 1/2 tsp kosher salt
  • 1 1/4 cup extra virgin olive oil (divided + extra for the bowl)
Savory Herb Topping
  • 1 Tbsp sea salt
  • 2 Tbsp fresh rosemary, minced
  • 1 Tsp fresh thyme, minced
  • 1/2 tsp red pepper flakes
Sweet Red Grape Topping
  • 2 Tbsp sugar
  • 2 cups seedless red grapes
  • 1 tsp fresh rosemary, minced
  1. Whisk the dry yeast and sugar into the warm water and let stand until foamy, about 5 mins.

  2. Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add 1/4 cup olive oil and the yeast mixture and mix on medium speed for 6-8 mins. Dough should be smooth and elastic.

  3. Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap. Keep at a warm room temperature (I place mine near a warm oven) until doubled in size, about 1 1/2 hours.

  4. Spread 1/2 cup olive oil in the bottom of a half sheet tray (13x18 inches) or divide between two quarter sheet trays if making both savory and sweet breads. Turn the dough into the sheet tray and press in an even layer. (Or divide the dough between two quarter sheet trays.)

  5. Cover lightly with plastic wrap or a damp kitchen towel and allow to rise an additional hour.

  6. Preheat oven to 425 degrees. Uncover the dough and poke gently with your fingertips. Drizzle with remaining 1/2 cup oil and sprinkle with the toppings.

  7. Bake for 20-25 mins until golden brown and risen. Cool slightly before cutting into wedges or squares and serve.

Recipe Notes
  • The toppings listed in the recipe are enough for one half sheet pan. Halve them if you're making both sweet and savory breads in quarter sheet pans.
  • Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn't foam after a few minutes, pour it out and start with fresh yeast.
  • It may seem like a lot of olive oil in the pan and poured over the dough, but never fear! The bread will absorb the oil and it will develop it's trademark crispy bottom and flavorful chew.
  • Coarse sea salt works best for topping the savory bread.
  • Store the bread, lightly covered with aluminum foil at room temperature for 1-2 days (if it lasts that long!).
  • Make it your own! Try a version with tomato slices, basil and parmesan. Or olives and garlic. Or chopped nuts and cinnamon sugar. The only limit is your imagination!
Nutrition Facts
Fluffy Focaccia Bread
Amount Per Serving
Calories 140 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1076mg47%
Potassium 103mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 0.9mg1%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.