focaccia sliced on cooling rack

How to Make Focaccia

  • Author: thebananadiaries
  • Prep Time: 100
  • Cook Time: 20
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: Italian


Delicious and easy focaccia bread that’s crisp yet soft, and perfect for beginners and pros alike! Topped with figs, olives, and fresh rosemary, this focaccia bread is rich with flavor and perfect for any table!



  • 1/2 cup lukewarm water
  • 1 packet yeast
  • 1/2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 3/4 cup flour
  • 34 figs, sliced
  • 46 black olives, pitted
  • 3 sprigs fresh rosemary
  • 4 tbsp olive oil
  • 1/2 tsp sea salt


  1. Combine the whole packet of yeast with warm water (about 115F), maple syrup, and just a teaspoon of flour. Mix well and let the yeast rest for 5-10 minutes to activate.
  2. Whisk the remaining flour together with the sea salt. When the yeast mixture is ready, pour the mixture into the flour and combine with a spoon until all of the flour is absorbed. You can use your hands towards the end of it to make sure that everything is even throughout.
  3. Next up, lightly dust a clean surface area with a little flour, and begin to knead your dough. I use a mixture of kneading and slapping the dough down to create the best texture. Do this for about 10 minutes. You’ll know when you’ve kneaded enough after the dough becomes smooth and holds its shape when you lift it.
  4. Lightly grease the dough with a little olive oil, and place your kneaded dough into an olive oil greased bowl. Cover with either plastic wrap or kitchen towels and place the dough in a warm area to rise for about an hour. You can turn your oven on to heat up the room or place it underneath a light.
  5. Once your dough has doubled in size, punch it down to deflate the dough, give it one quick knead and roll it into a round dough ball to be covered again for a second round of proofing.
  6. During the second round of proofing, if you didn’t turn on your oven, turn it on now to preheat to 400F.
  7. After the second round of proofing (it shouldn’t take as long to rise this time- about 30-45 minutes), punch down the dough and place it into a heavily oiled cast iron skillet, or stretch it out on a baking pan lined with parchment paper.
  8. Dimple (don’t poke!) the dough with your fingertips and drizzle a little olive oil on top.
  9. Add your favorite toppings, like how I used fresh rosemary, figs, and olives, and place the focaccia into the oven to bake for about 20 minutes.
  10. When ready, sprinkle with a little extra sea salt and serve warm!

Keywords: rosemary focaccia bread, homemade focaccia bread, easy focaccia bread recipe, how to make focaccia