Italian Focaccia Bread Recipe

Italian Focaccia Bread Recipe

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is related to pizza, but not considered to be the same. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.

Italian Focaccia Bread Recipe


  • 1 1/2 cups mozzarella cheese (shredded)
  • 2 tablespoons parmesan cheese (grated)
  • 2 ¾ cups all-purpose flour
  • 1 (1/4 ounce) packet active dry yeast
  • 1 teaspoon white sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 cup warm water (105-115 degrees)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried thyme
  • 1 dash ground black pepper
  • 2 tablespoons olive oil

Preparation Instructions:
Mix the water and yeast in a small bowl. Let proof for about 10 minutes, until bubbles begin to form. In large bowl, stir together the salt, flour, garlic powder, sugar, basil, thyme, oregano and black pepper. Add the vegetable oil and yeast mix to the dry ingredients and combine. When the dough has pulled together, turn out onto a lightly floured surface and knead until elastic and smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for about 25 minutes. Preheat the oven to 425 degrees F. Punch the dough down and place on a greased baking sheet. Pat the dough into 1/2-inch thick rectangles. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick the dough with a fork. Brush the top with olive oil, then sprinkle with mozzarella and parmesan cheese. Bake for about 13-15 minutes, until golden brown.

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Did you know that:

  • The words “focaccia” and “fougasse” (its French version) are derived from the Latin word focus meaning “centre” and also “fireplace” – the fireplace being in the centre of the house.
  • The basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but today it is widely associated with Ligurian cuisine.
  • The fougasse of France and hearth cakes of England share the same ancestry, for as the Romans extended their empire, they brought with them not only their carefully reasoned city plans, their temples and amphitheaters but their focacce and flat disks of bread as well.
  • Fougasse and focaccia are most popular as snack breads but can be served with a meal instead of ordinary bread.

Photo credit: J.P.Lon

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