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A light and chewy Italian flatbread. Serve as a side to any meal or use to make sandwiches. Unlike pizza, focaccia is usually just brushed with rich olive oil and, perhaps, sprinkled with coarse salt and coarsely chopped herbs as sage, basil, and oregano.
Yield 1 focaccia



  • 2 1/2 – 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 1 cup warm water (120-130°F)
  • 1 tablespoon olive oil
  • Olive oil for brushing top of dough
  • Toppings (see below)


  • Combine 1 cup flour, yeast, sugar, salt in mixer bowl, whisk together. Add warm water and olive oil. Mix with paddle attachment for 4 minutes on medium speed. Gradually add enough of the remaining flour to make a soft dough. Switch to dough hook attachment. Knead with dough hook for 5 to 7 minutes on medium speed until smooth and elastic.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle.
  • Turn dough onto a lightly floured surface; punch down to remove air bubbles.
  • Shaping method 1: Shape into a ball, place on a greased baking sheet. Flatten to a 14-inch circle. With a table knife, cut a circle in dough about 1 inch from edge, cutting almost through to the baking sheet. Prick center with a fork.
    Shaping method 2: Place dough on greased sheet pan. Shape into oval or rectangle, about 14 inches long. Using your fingers, poke the surface to dimple the focaccia. Press almost through the dough, as the dimples will close a little during rising.
  • Cover; let rise about 15 minutes. Brush with olive oil and sprinkle with desired toppings. Bake in preheated 375°F oven 25 to 30 minutes or until golden brown. Remove from baking sheet to cool. Serve warm or cool.
  • Suggested Focaccia Toppings: sun-dried tomatoes, grilled green pepper slices, sautéed onion rings, grated hard cheese and fresh or dried herbs of any combination.
    Featured topping in picture: 1 tablespoon fresh rosemary, 1/4 cup grated Parmesan cheese, coarse salt for sprinkling.


Get Bread Machine Method here.
Photo by Completely Delicious.

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Review & Comments

Mary A | Reply

4 stars
Makes a good focaccia, although not quite the same chewy distinctive focaccia as you can buy. It was extremely tasty, though, with plenty of olive oil, some parmesan and dried herbs on top. Next time I’ll go fancier on the toppings, now that I know it will turn out so well. Really easy, too.

littlemebigtaste | Reply

I love this bread..just found this site..making the raisin bread in the bread machine as I speak…I think adding herbs and maybe garlic (my fav to anything!) then making turkey,bacon,avocado paninis as well! yumm yumm I’ll keep you posted. Good Luck All!

Lisa | Reply


nina | Reply

This focaccia recipe is great! I used the food processor version and just a wee more water (1/4 c) since the dough was a little too dry at first. I let it rise once, kneaded a bit, then let it rise again. Shaped it, let it rise 15mins more then baked for about 15 mins (it got brown fast, so my oven may be a bit off). DELISH!!!! Me and my kiddo can’t stop eating it! So happy I found this recipe! Prep and cleanup were a breeze, and the results for such little work are tasty! Can’t wait to try more recipes here, especially for my bread machine. Thanks!

dough ho | Reply

Wonderful recipe, I love making this with great garden herbs in the summer. This focaccia makes fantastic sandwich bread (make with sundries tomatoes, for my Turkey, avocado and Brie paninnis)

Gourmet Table @ Home | Reply

Hi there, new to your site (through My Kitchen Addiction), I am looking forward to trying this recipe and to getting to know your site! Merry Christmas from Gourmet Table @ Home! (Vancouver Island, BC)

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