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Focaccia bread topped with cherry tomatoes, rosemary and olive oil on cloth, with garlic beside
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4.88 from 8 votes

Focaccia Recipe

This Easy Rosemary Garlic Focaccia Recipe is a great summer side dish for beginner bakers! The dough is very easy to make, just add your favorite toppings!
Prep Time15 mins
Cook Time20 mins
Proofing Time1 hr
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: Italian
Servings: 8 slices
Calories: 308kcal
Author: Hina Gujral



  • 500 gram all-purpose flour (maida)
  • 15 gram instant active dry yeast (1 tablespoon)
  • 15 gram white granulated sugar (1 tablespoon)
  • 1 tablespoon salt
  • 2 tablespoon extra virgin olive oil
  • 220 ml water (approx. 1 Cup)

Ingredients For Topping:

  • 1 Cup sliced cherry tomato
  • 1 tablespoon fresh rosemary
  • 1 tablespoon crushed garlic
  • 2 tablespoon extra virgin olive oil


Activate Yeast:

  • Combine sugar and water. Bring water to boil until sugar is dissolved completely. Allow water to become lukewarm. It should not be burning hot to touch but still warm.
  • Add yeast in water. Mix it nicely to dissolve in water. Set it aside for 5 - 10 minutes to froth.

Prepare Dough:

  • Combine flour and salt in a mixing bowl or in a stand mixer. Now pour yeast mixture in small batches and form a smooth dough.
  • The dough will be sticky. Do not add more flour. Add olive oil. Knead the dough for 3 - 5 minutes. It will become non-sticky. In a stand mixer, you can churn it at high speed for 2 - 3 minutes.


  • Grease a large, spacious bowl with olive oil. Trasfer the dough to the bowl. Cover it with a tight fitting lid. Keep the bowl in a warm place such as inside the oven or microwave for 30 minutes.
  • After 30 minutes dough will become double in volume. This means it is ready for next stage. If dough is not double in volume, keep it a bit longer for proofing.

Second Proofing:

  • Transfer the dough to a lightly greased kitchen counter. Knead the dough for 3 - 5 minutes to punch out all the air.
  • Grease a baking tray or a square/rectangular tin with a teaspoon of olive oil. Place the dough on the tray and with greased fingers give it a flat shape. Keep the thickness of not more than half an inch as it will double in height once baked.
  • Make dimples in the bread at an equal distance using your finger. Stuck cherry tomato, and rosemary in each dimple. Drizzle olive oil and sprinkle crushed garlic.
  • Leave the bread to proof or rise in volume once again in a warm place for 20 - 30 minutes.

Bake Focaccia:

  • Preheat oven at 200 degree celcius for 10 minutes.
  • Bake focaccia for 20 minutes in the middle rack of the oven until golden on top.
  • Transfer to a wire rack to cool down a bit. Brush with olive oil.
  • Cut focaccia into squares and enjoy!


  • Make sure sugar is dissolved in the water. 
  • Water should be lukewarm to touch and not boiling hot else it will kill the yeast instead of activating. 
  • Wait till yeast is foamy and a layer of froth is formed on top. That is the signal it is fully activated. 
  • Check the date of yeast before using. Old or expired yeast will not yield satisfying texture of the bread. 
  • Do not add more flour if the dough seems sticky. Instead, knead it and apply little bit of olive oil. 
  • Always seal the dough in an airtight container and keep it in a warm, dry place for proofing. 
  • In cold regions, proofing usually takes more time. 


Serving: 1slice | Calories: 308kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 125mg | Fiber: 2g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 3mg