Easy Focaccia Bread


I think if you let me, I could live on bread and olive oil. Seriously. Is there anything better than fresh bread, warm right out of the oven? Add in fresh herbs and olive oil and I’m all set!

I used to really fear working with yeast. I’ve never considered myself to be a good baker but over the years, I have realized that baking with yeast is really not that big of a deal. Yeah, sure, you could buy bread at the store, but homemade bread is just a gazillion times better. I love focaccia bread and it’s mostly because of the topping. The smell of fresh rosemary in the oven is pure heaven! Unlike other focaccia bread recipes, this recipe will be ready in about 2 hours to prepare, most of which is just letting the dough rise. We usually eat this bread with soup or a good Italian meal!


Easy Focaccia Bread


  • 1 package (2 1/4 teaspoons) rapid-rise yeast
  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 3 1/2 cups unbleached flour
  • 1 tablespoon coarse salt
  • 1/4 cup extra virgin olive oil
  • Toppings:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh chopped rosemary
  • 2 cloves garlic, minced
  • salt


1. In a bowl of a stand mixer fitted with the dough hook attachment, add the warm water, yeast, and the sugar. Stir to dissolve. Let stand for about 5 minutes or until the yeast is foamy. Switch the mixer on low and slowly add in the flour. Dissolve the salt in 2 tablespoons of water and pour in with the flour. Then pour in the extra virgin olive oil. Increase the speed to medium and continue mixing as the dough comes together and becomes slightly elastic, about 10 minutes. Add more flour if necessary.

2. Turn the dough out onto a lightly floured surface and fold over itself a few times. Form the dough into a ball and place into an oiled bowl. Turn the dough around so it is totally covered in oil. Then cover the bowl with a damp cloth and place in a warm place and let rise until the dough has doubled in size, about 45 minutes.

3. Preheat oven to 400 degrees F. Coat a sheet pan with cornmeal or with a baking mat or parchment paper. Remove the dough from the bowl and place back onto a lightly floured surface. Roll the dough out into an oblong shape until it is about 1/2-inch thick. Place the dough onto the baking sheet. Using your index finger, poke deep holes on top of the dough. Cover with plastic wrap and let sit for 15 minutes.

4. To prepare the topping, stir together the olive oil, rosemary, and the garlic cloves in a small bowl. Remove the plastic wrap. Use a pastry brush and brush the mixture all over the top of the bread. Sprinkle some extra salt on top. Bake for about 15-20 minutes on the bottom rack until golden. Serve alongside additional extra virgin olive oil.

Recipe adapted from Bobby Flay





aging-ungracefullyStephanie Day is the author of the food blog, Eat. Drink. Love. By day, Stephanie is a developmental psychologist who specializes in educational research. However, Stephanie has always had a passion for cooking ever since she was a little girl and started her blog as a way to expand her cooking skills and to share simple and healthy recipes with her readers. In her free time, she enjoys spending time with her husband, drinking wine, and photography.

Blog: Eat-Drink-Love.com

Twitter: @eatdrinkluv


The following two tabs change content below.
Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

Latest posts by Erin Kennedy (see all)


  1. Stephanie this is gorgeous. I need to try these immediately.

Add Your Comment