Super Easy One Hour Focaccia Bread. Made with fresh rosemary, garlic, and parmesan cheese! This no-knead focaccia bread recipe comes out soft and fluffy on the inside and golden and crisp on the outside. It makes a great easy side dish to add to any Italian meal, or even as an appetizer. Made with pantry staples you’ll already have at home, the hands-on prep takes just 20 minutes! The hardest part is waiting for the dough to rise and bake!
Nothing beats freshly baked bread at home! Your house will smell amazing, and is there anything better than warm bread, straight out of the oven? I don’t think so! This recipe is so easy and comes together in only 20 minutes of prep time! I’ve included a step-by-step video to make it even easier! Most breads take hours to make but this focaccia is ready in just ONE HOUR!
- What is focaccia bread?
- What ingredients are in this one-hour focaccia recipe?
- How do I make this easy Focaccia Bread recipe?
- Can I add other toppings to this one-hour focaccia bread?
- How do I store this homemade focaccia bread?
- What size skillet should I use?
- Italian Recipes to serve alongside the bread:
What is focaccia bread?
Focaccia is an Italian flatbread similar to pizza.
Is focaccia pizza? No, not quite. Focaccia can be used as an appetizer with a dip, a side dish, snack, or the bread itself can even be used to make a sandwich (my favorite). Different parts of Italy have different variations – both savory, where they use ingredients like rosemary, garlic, sage and cheese, and sweet where they use sugar, raisins, honey, and other sweet ingredients.
What ingredients are in this one-hour focaccia recipe?
- For the focaccia bread: all-purpose flour, rapid rise yeast, sugar, warm water (about 90 degrees), salt, and olive oil. This is an easy, basic bread recipe.
- Toppings: rosemary, garlic, parmesan cheese, olive oil, and salt. We combine all of these ingredients and brush it over the top, just before baking it in the oven.
How do I make this easy Focaccia Bread recipe?
- Preheat the oven and grease a cast-iron skillet with olive oil.
- Activate the yeast: Add the water, sugar and yeast to the bowl of a stand mixer with the dough attachment. Stir to combine, and allow it to sit for a few minutes until it gets nice and foamy. The water needs to be warm for the yeast to activate. I heat mine to around 90ºF.
- Make the dough: Add in flour, salt, and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
- Prepare the dough to rise: Lightly flour your hands and form the dough into a ball. Place it in the skillet, and spread the dough so it covers the entire skillet.
- Turn off the oven and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven, and turn the oven back on to 400ºF.
- Prepare the coating: Combine the remaining 2 tablespoons of olive oil, parmesan, garlic powder, and rosemary. Brush the mixture on top of the bread. Using your fingertips make indents over the top of the dough.
- Let’s cook! Bake the bread for 20 minutes or until golden brown. Serve with a drizzle of olive oil, sea salt, and parmesan cheese for topping, if desired.
Can I add other toppings to this one-hour focaccia bread?
- Herbs – Sage, thyme, oregano, basil, chives, spring onion, cilantro. Either in the coating before baking, or fresh herbs sprinkled on top after baking.
- Minced fresh garlic
- Red onion
- Caramelized onions
- Cherry tomatoes
- Sun-dried tomatoes
- Peppers – fresh bell peppers, hot peppers or red chili flakes
- Various Cheeses – cheddar, low-moisture mozzarella, feta, goat’s cheese, Romano, gouda
- Seasonings – Everything Bagel Seasoning, Za’atar Seasoning, sumac
How do I store this homemade focaccia bread?
To eat within 2 days: This focaccia is best served fresh within a day or so. Store at room temperature, covered in plastic wrap, or in a container for 2 days. Reheat in a 375 degree over for 10 minutes.
Freezer: To freeze the focaccia cut into individual slices before freezing and wrap each slice in foil to help prevent freezer burn. Freeze for up to 1 month.
What size skillet should I use?
We use a 12 inch cast iron skillet when making focaccia. You could also use a cake pan or square baking pan if you prefer. Just note that the focaccia will be a lot thicker and will take longer to cook.
Italian Recipes to serve alongside the bread:
- Slow Cooker Italian Meatballs
- Skinny Fettuccine Alfredo
- Italian Nachos
- One-pan Italian Chicken Skillet
- Instant Pot Spaghetti
One Hour Focaccia Bread
- 3/4 cup warm water I heat mine to about 90 degrees
- 1/2 teaspoon sugar
- 1 1/2 teaspoons rapid rise yeast
- 1 3/4 cups all purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons olive oil divided
- 1 tablespoon freshly grated parmesan
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary
- olive oil for drizzling if desired
- sea salt for topping if desired
- extra parmesan cheese for topping if desired
- Preheat oven to 200 degrees. Grease a cast iron skillet with 1 tablespoon of olive oil, set aside.
- Add the water, sugar, and yeast to the bowl of a stand mixer with the dough attachment. Stir to combine. Allow the mixture to sit for a few minutes or until it becomes foamy.
- Add in flour, salt and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
- Lightly flour your hands and form the dough into a ball. Place in the skillet and spread to cover the entire skillet.
- Turn off the oven and place the skillet in the oven for 20 minutes to rise. Remove the skillet from the oven and increase the oven temperature to 400 degrees.
- Meanwhile combine the remaining 2 tablespoons of olive oil, parmesan, garlic powder and rosemary.
- Brush the mixture on top of the bread. Using your fingertips make indents over the top of the dough.
- Place back in the oven and bake for 20 minutes or until golden brown.
- Serve with a drizzle of olive oil, sea salt, and parmesan cheese for topping, if desired.
Recipe adapted from Flavor the Moments