Focaccia Bread Recipe – Irresistible Vegan Snack

A true anytime baking favorite: Homemade Focaccia Bread! It’s flavor-packed, perfectly chewy with a crisp golden top, and very easy to make.

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The olive oil, herbs, and salt make the dough incredibly flavorful, tender, and moist. And the dimpled, rosemary-studded crust is the perfect complement for a cozy, bakery-style loaf you can tear and share with anything!

What I also love about this focaccia recipe is that it’s prep-ahead friendly. You can let the dough rise slowly, then bake it when you’re ready, simple and convenient.

This homemade focaccia has become a go-to favorite at our house!

It’s so delicious thanks to the generous olive oil “marinade” and herbs, which not only give it amazing flavor but also help create that tender, airy interior and lightly crisp exterior. It’s a winner for snacks, appetizers, or just pulling pieces straight from the pan while it’s still warm.

Why You’ll Love This Recipe

This focaccia gives you everything you want from homemade bread with no stress and barely any effort, and it delivers a beautiful golden crust that crunches lightly under your fingertips when it cools.

Soft, chewy texture: The olive oil works into the dough and helps it bake into a thick, tender bread with a bouncy middle and crisp top.

Simple ingredients: The recipe uses pantry staples like flour, instant yeast, olive oil, and warm water, which makes it easy to prepare any time you want fresh bread.

Herby flavor: Fresh rosemary, sea salt, and good olive oil come together to create a fragrant, savory aroma that feels comforting.

Great for snacking: It works for quick bites, dipping, sandwiches, or serving alongside soups and salads.

Beginner friendly: Even if bread-making feels tricky, this one stays easy and forgiving, and the dough naturally rises in a beautiful way.

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Ingredients

For the Dough:

• 1 to 2 tablespoons vegan butter
• 6 tablespoons extra virgin olive oil, divided
• 3 ⅓ cups all purpose flour (416 g)
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 ½ teaspoons white granulated sugar
• 1 teaspoon salt
• 1 ⅔ cups warm water (110 to 115°F)

For the Topping:

• Fresh rosemary
• Sea salt
• Olive oil (for drizzling)

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Step-by-Step Instructions

1. Prepare the Dough

Start by stirring the warm water, sugar, and instant yeast in a large bowl. Let it rest for a couple of minutes until the yeast dissolves. Add the olive oil, salt, and flour and mix until a rough dough forms. Bring it together with your hands and knead until smooth and slightly tacky. The dough should feel soft and stretchy without sticking too much. If it feels dry, add a small splash of water, and if it feels too sticky, sprinkle a little flour until it balances.

2. Let It Rise

Coat a clean bowl with olive oil and place the dough inside, turning it once so the entire surface picks up a light layer of oil. Cover the bowl with a cloth or plastic wrap and let the dough rise for about an hour or until it doubles in size. The dough should look puffy and soft when it’s ready, and when you poke it gently, the indentation should slowly spring back.

3. Shape the Dough

Pour two tablespoons of olive oil into a baking pan. Gently lift the risen dough and place it in the center. Let it relax for a few minutes, then push it outward with your fingertips until it spreads to the edges of the pan. Avoid pressing too hard. Let the dough rest for another 15 minutes so it settles into the pan naturally. The oil underneath gives the focaccia a beautiful fried-like bottom without any extra effort.

4. Dimple and Add Toppings

Once the dough softens again, drizzle more olive oil on top. Press your fingertips all over the surface to create deep dimples. Scatter fresh rosemary leaves across the dough and sprinkle sea salt generously. These dimples help the bread bake evenly and allow the olive oil to settle into little pockets that create that signature shine and flavor.

5. Bake to Golden Perfection

Preheat the oven to 425°F. Slide the pan onto the middle rack and bake until the focaccia turns golden brown across the top, usually around 22 to 28 minutes. The edges should crisp slightly while the center stays soft and airy. When you lift a corner gently, the bottom should look golden and crisp from all that olive oil.

6. Cool and Serve

Let the focaccia cool in the pan for a few minutes before lifting it out. Once warm, slice it into squares or long strips. The texture stays soft and chewy inside with a lightly crisp crust on the outside, making it easy to snack on right away.

Tips & Variations

Extra rise tip: Let the dough sit for an extra 20 minutes before baking to help it become extra airy and bouncy.

Flavor twist: Add sliced olives, sun dried tomatoes, or caramelized onions on top before baking for a deeper savory flavor.

Healthier version: Swap part of the flour with whole wheat flour and add an extra spoon of olive oil to keep the texture soft.

Crispier bottom: Add a tablespoon of olive oil under the dough in the pan for a golden, almost fried-like crust.

Make ahead: You can refrigerate the dough overnight and bake it fresh the next day for an even richer flavor.

Serving Suggestions

Focaccia works beautifully as a snack or side dish. Slice it warm and serve it with olive oil and balsamic vinegar, or pair it with tomato soup for a cozy lunch. You can turn it into sandwich bread by cutting it in half and stuffing it with veggies or tofu. If you want something fun, serve small squares on a platter with hummus, dips, or roasted vegetables.

When I serve this for guests, I usually place it in the center of the table with a small bowl of olive oil mixed with herbs. Everyone tears off pieces, and it disappears faster than anything else on the table. Its soft texture and aromatic flavor make it a crowd favorite every single time.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes, just dissolve it in warm water with sugar first and let it sit for a few minutes until foamy before mixing.

How do I store leftovers?

Keep leftover focaccia in an airtight container at room temperature for up to two days.

Can I freeze it?

Definitely. Wrap the baked focaccia tightly and freeze for up to three months. Reheat in the oven for best texture.

Can I make it gluten-free?

You can try a gluten-free all purpose flour blend, though the texture may be slightly different.

Why didn’t my dough rise much?

The water may have been too hot or too cold, or the yeast was old.

Can I add garlic?

Yes. Press minced garlic into the dough before baking or mix it into the olive oil for the topping.

Final Thoughts

Focaccia Bread Recipe gives you a warm, aromatic loaf that feels comforting every time you make it. The texture stays soft and chewy with golden, flavorful edges that pair beautifully with almost anything. I love the simplicity of the ingredients and how they come together in such a satisfying way. Whether you serve it for a snack, share it with guests, or enjoy it warm from the pan, this focaccia always delivers that cozy, homemade feeling.