Italienisch Beilage

Classic Focaccia Recipe – Italian Flatbread

Name: Classic Focaccia Recipe – Italian Flatbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italienisch
Ingredients: 500g bread flour (all-purpose works too); 350ml lukewarm water; 7g active dry yeast; 2 tsp sea salt; 4 tbsp extra virgin olive oil; 1 tsp sugar; 2 sprigs fresh rosemary; 1 tsp coarse sea salt (for topping); 2 tbsp olive oil (for topping)

This traditional focaccia impresses with its golden, crispy surface and irresistibly airy texture. Fragrant herbs and high-quality olive oil make it the perfect companion for any occasion.

Recipe.food AI-generated recipe

Updated 19. June 2026

55 min Total

30 min Prep

25 min Cook

6 servings

220°C Temperature

Instructions

Dissolve the yeast and sugar in 100ml of lukewarm water and let it sit for 10 minutes until foamy.

Combine the flour and salt in a large bowl. Add the yeast mixture, remaining water, and 2 tbsp of olive oil. Knead into a smooth, elastic dough, about 8–10 minutes.

Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1.5 hours, or until doubled in size.

Generously grease a baking sheet (about 12x16 inches / 30x40cm) with 2 tbsp of olive oil. Gently transfer the dough to the pan and stretch it out evenly with your fingertips.

Using damp fingers, press characteristic dimples all over the surface. Let the dough rest and rise for another 30 minutes.

Preheat the oven to 425°F (220°C). Drizzle the focaccia with the remaining olive oil and scatter rosemary leaves and coarse salt over the top.

Bake for 25–30 minutes, until the surface is golden brown and the bread sounds hollow when tapped on the bottom.

Let cool on a wire rack. Best served while still warm.

History & Origin

Focaccia originates in Liguria, the coastal region of northwestern Italy, where it has been a staple for centuries. The word likely derives from the Latin ‘focus’, meaning hearth — a nod to how it was originally baked on hot stones or in the embers of a fire. Each Italian region has its own version: Genovese focaccia is thin and oily, while focaccia di Recco is filled with fresh cheese. It predates modern pizza and is one of Italy’s oldest leavened breads.

Variations

Vegan version: Already naturally vegan — just ensure you use plant-based toppings like caramelized onions, olives, or roasted cherry tomatoes instead of cheese.

Focaccia al formaggio: Press small cubes of taleggio or mozzarella into the dimples before baking for a rich, melty variation.

Herbed garlic focaccia: Mix minced garlic and chopped thyme into the olive oil used for drizzling — adds depth without changing the core recipe.

Gluten-free: Use a high-quality gluten-free bread flour blend with xanthan gum; the texture will be denser, so reduce the second rise slightly and watch the bake time carefully.

Common Mistakes – and How to Avoid Them

Using water that is too hot: Water above 110°F (43°C) kills the yeast — stick to lukewarm (around 95–100°F / 35–38°C) and your yeast will activate reliably.

Skimping on olive oil: Focaccia needs generous oil both in the pan and on top — this is what creates the signature crispy bottom and golden crust, not a drizzle.

Skipping the second rest after dimpling: Those 20–30 minutes let the dough relax and puff back up slightly, giving you a lighter, more open crumb rather than a dense slab.

Not pressing the dimples deep enough: Shallow dimples disappear during baking — press firmly with damp fingers all the way to the pan so they hold and catch the olive oil.

Cutting too soon: Slicing straight out of the oven traps steam inside and makes the crumb gummy — let it rest on a wire rack for at least 10 minutes first.

Storage & Shelf Life

Store cooled focaccia wrapped in a clean kitchen towel or loosely in paper at room temperature for up to 2 days — plastic traps moisture and softens the crust. For longer storage, wrap tightly and freeze for up to 1 month. Reheat from frozen or room temperature in a 375°F (190°C) oven for 8–10 minutes to revive the crust. Avoid the microwave; it makes the bread chewy and limp.

What to Serve With It

Focaccia is at home alongside a simple tomato soup, a bowl of ribollita, or a platter of cured meats and aged cheeses. It also holds up well as a sandwich base — split horizontally and filled with prosciutto, arugula, and fresh mozzarella. For drinks, a light Italian white like Vermentino or Pinot Grigio complements the olive oil richness without overpowering it. It’s ideal for casual gatherings, weekend lunches, or as a crowd-pleasing starter before a pasta dinner.

Frequently Asked Questions

Why isn’t my focaccia airy enough?

The most common cause is insufficient rise time or too cold of an environment. The dough needs enough time and warmth (72–77°F / 22–25°C) to rise properly. Overworking the dough after the first rise can also deflate the air bubbles.

Can I make focaccia without yeast?

Traditional focaccia relies on yeast for its characteristic texture. You can use baking powder as a substitute, but the result will be closer to a soda bread and won’t have the same light, airy crumb.

How do I store focaccia and how long does it keep?

Focaccia stays fresh for 2–3 days when stored in a bread bag or wrapped in foil at room temperature. For longer storage, you can freeze it and reheat it in the oven whenever you’re ready to enjoy it.