If you’ve ever wanted to bake bakery-style bread at home without overcomplicating things, this Italian focaccia bread is exactly where to start. It’s soft and airy inside, golden and crisp on the outside, and those signature olive oil dimples? Absolute perfection.
And honestly… once you add garlic, chives, and a sprinkle of parmesan on top, this turns into something completely RIDIC-ULICIOUS.
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This recipe keeps things simple but delivers BIG flavor—perfect for serving alongside pasta, soups, or just tearing into warm right off the pan.
Table of contents
Why You’ll Love This Italian Focaccia Bread
- Soft, fluffy interior with a golden crisp crust
- Loaded with garlic, chives, and parmesan flavor
- Easy, beginner-friendly dough
- Perfect for dipping, sandwiches, or snacking
- Can be made with bread flour or all-purpose flour
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Ingredients You’ll Need
Everything is simple pantry staples, but the combination is what makes this shine.
- 1 1/3 cups lukewarm water (105–110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tsp honey (or sugar)
- 3 1/2 cups bread flour or all-purpose flour
- 1/4 cup olive oil (plus more for drizzling)
- 2 tsp flaky sea salt (plus more for topping)
- 2 Tbsp fresh chives (or 2 tsp dried)
- 4 cloves garlic, finely minced
- 1/4 cup freshly grated parmesan cheese
How to Make Italian Focaccia Bread
Activate the Yeast
In a stand mixer bowl, combine the lukewarm water, yeast, and honey. Let it sit for a few minutes until dissolved and slightly foamy.
Mix and Knead the Dough
Add the flour, olive oil, chives, garlic, and salt. Mix on low until combined, then increase to medium and knead for about 8 minutes.
The dough should be smooth, elastic, and pull away from the bowl.
First Rise
Transfer the dough to a lightly greased bowl. Drizzle with a little olive oil, cover, and let rise for about 1 1/2 hours, or until doubled.
Shape the Dough
Drizzle olive oil into a 9×13 pan or pizza stone. Add the dough and gently press it to the edges.
Cover and let rise again for 30 minutes.
Create Those Signature Dimples
Lightly oil your hands and press your fingers into the dough to create dimples all over. Don’t be shy here—this is what holds all that olive oil goodness.
Drizzle more olive oil and sprinkle with coarse salt.
Bake to Golden Perfection
Bake at 450°F on the lower rack for 20–25 minutes, until golden brown.
Finish and Serve
Remove from the oven and immediately sprinkle with parmesan and fresh chives.
Slice into squares or wedges and serve warm… if you can wait that long.
Tips for Perfect Focaccia
- Use good olive oil – it’s a key flavor
- Don’t skip the second rise – this gives that airy texture
- Press deep dimples – but don’t tear the dough
- Bake on lower rack – helps crisp the bottom
Easy Variations
- Add cherry tomatoes for a classic Italian twist
- Swap chives for rosemary
- Add mozzarella for a cheesy focaccia
- Sprinkle red pepper flakes for heat
Storage Tips
- Store at room temperature for up to 2 days
- Reheat in the oven at 350°F for best texture
- Freeze slices tightly wrapped for up to 2 months
FAQ
Can I make focaccia without a stand mixer?
Yes! It can be mixed and kneaded by hand—it just takes a few extra minutes.
Why is my focaccia dense instead of fluffy?
It usually means the dough didn’t rise long enough or the yeast wasn’t active.
Can I make this ahead of time?
Yes—after the first rise, refrigerate overnight and bring to room temp before shaping.
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Italian Focaccia Bread
Ingredients
- 1 1/3 cup lukewarm water 110-110 degrees Fahrenheit
- 2 1/4 tsp active dry yeast 1 packet
- 2 tsp honey you can substitute sugar
- 3 1/2 cups bread flour or all – purpose flour
- 1/4 cup olive oil and additional for drizzling
- 2 tsp flaky sea salt or course salt and additional for topping
- 2 Tbsp fresh chives or 2 tsp dried chives and additional for topping
- 4 cloves garlic finely minced
- 1/4 cup freshly grated parmesan cheese
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, add the lukewarm water, yeast and honey. Let sit for a few minutes until yeast is completely dissolved.
- Add the flour, 1/4 cup olive oil, chives, garlic and salt and turn mixer on low until flour is fully incorporated. Increase speed to medium and knead the dough for 8 minutes, until the dough comes together and is smooth and elastic and wrapped around dough hook.
- Remove dough to a lightly greased large bowl, drizzle with about 1 Tbsp olive oil and cover with a clean kitchen towel. Let rise for about 1 1/2 hours or until it doubled in size.
- Drizzle about 2 Tbsp of olive oil in bottom of a 15-inch pizza stone or 9 x 13 quarter sheet pan or baking dish. Place dough on pan of choice and pat the dough down to fit the pan to the edges, trying to maintain an even thickness. Cover with a towel and let rise an additional 30 minutes.
- Lightly oil your hands and with your fingers poke dimples until you can feel the bottom of the pan-but don't rip the dough. Make dimples all over the bread. Drizzle with olive oil and sprinkle with coarse salt.
- Bake for 20 – 25 minutes in a preheated 450 ℉ oven on the lower rack.
- Remove from oven and top with freshly grated parmesan and fresh chives.Slice into wedges or squares and serve warm or at room temperature.