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Focaccia Bread Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour
  • Proofing: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Vegan Appetizers
  • Cuisine: Baked Goods
  • Diet: Vegan


Full of flavor and the perfect fall appetizer or snack. This focaccia bread recipe is so delicious. The best part is you can get creative with the toppings!



3 ¼ cups bread flour

½ tbsp salt

1 tbsp / 1 packet dry yeast

½ tbsp sugar

1 ½ cup lukewarm water

olive oil

¼ cup olives

¼ cup fresh or roasted garlic

1/8 cup sundried tomatoes (in oil)

½ sprig rosemary

flaky salt


In a small bowl, whisk together the yeast, sugar, and lukewarm water. Set aside for 5-10 minutes.

In a large bowl, combine the bread flour & salt. Push the flour to the sides, creating a small well in the middle of the bowl.

Once the yeast, sugar, and water mixture begins to foam, slowly pour it into the well.

Fold in by hand or with a wooden spoon until it comes together. As soon as it does, move the dough to a lightly floured surface, kneading vigorously for 8-10 minutes. 

You should have a soft, springy, and slightly smooth dough.

Form the dough into a round. 

In a new large bowl, use a small amount of olive oil to gently cover the sides. Place the dough in the bowl, lightly oiling the top OR dusting with a little extra flour. Cover with a tea towel or cloth, and place the bowl in a warm place to rise for 30-40 minutes, until doubled in size.

Preheat the oven to 425F and line a baking sheet with parchment paper. 

As the dough rises and the oven preheats, prepare your toppings. 

Measure ¼- 1/3 cup of olive oil into a bowl and set aside. For the olives, cut them into circles width-wise. With the sundried tomatoes, cut into strips length-wise. Leave the garlic in whole pieces. Remove pieces of rosemary from the branch. Set all toppings aside.

Once the dough has doubled in size, remove it from the bowl onto the baking sheet. Gently pound and form into a rectangle or oval, leaving the dough approximately 12×8 inches in size and 1 ½ inch thick. Note that the thickness is more important than the shape. 

Using the measured olive oil, dip your fingers in and begin pressing down on the top of the dough, making small wells & dips over the whole thing. This will look similar to playing the piano. Add extra olive oil as needed to fill some of the dips in the dough.

Next, evenly disperse all of the prepared toppings onto the dough. 

Cover the baking sheet with a tea towel or cloth, and set the focaccia in a warm place to rise for another 20-25 minutes.

Add flaky salt on top of the focaccia and extra olive oil if desired. 

Bake for 20 minutes, until golden on top.

Serve with olive oil and balsamic vinegar.


For simple focaccia, use only flaky salt and rosemary as your toppings.

Replace any toppings with ones of your choice. Example: fresh tomatoes instead of sun-dried, adding red onion or small pieces of cheese. Be creative!!!

Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. 

You can use a stand mixer with a dough hook. If so, knead on low speed until ingredients come together, then increase to medium speed for 3-5 minutes until a soft, springy, and smooth dough has formed.

This recipe is vegan-friendly.


  • Serving Size: 10
  • Calories: 187
  • Sugar: 0.8g
  • Sodium: 510.6mg
  • Fat: 2.5g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 34.9g
  • Fiber: 1.6g
  • Protein: 6.1g
  • Cholesterol: 0mg

Keywords: best, garlic, rosemary