Focaccia Bread 

This easy homemade focaccia recipe from MushroomSalus delivers that perfect balance of crispy edges and soft, airy interior with minimal effort. Made from just flour, yeast, salt, water, olive oil, honey, and fresh rosemary, it’s a straightforward, foolproof bread that feels artisan-crafted. Great for dipping, tearing apart alongside soups and salads, or building sandwiches, homemade focaccia brings bakery quality to your kitchen without fancy tools or complicated techniques. It’s a versatile crowd pleaser, and you can dress it up however you like.

Ingredients

• 4 cups all-purpose flour
  
  

• 2¼ tsp active dry yeast
  
  

• 2 tsp salt
  
  

• 1 ¾ cups water
  
  

• 3⁄8 cup olive oil (plus extra for drizzling)
  
  

• 1 tbsp honey
  
  

• 1 tbsp fresh rosemary, chopped
  
  

• Flaky sea salt, for topping
  
  
  

Directions

1. Prepare the dough
   In a large bowl, whisk together flour, yeast, and salt. Mix in water, olive oil, and honey until a wet, sticky dough forms.
   
   

2. First rise
   Cover the bowl and let dough rise until doubled, about 2–3 hours at room temperature.
   
   

3. Shape and second rise
   Transfer dough to a well-oiled baking sheet or pan. Gently spread it to fit, drizzle with olive oil, then dimple the surface using your fingers. Sprinkle chopped rosemary on top. Cover and let rise again (~20–30 minutes).
   
   

4. Bake
   Preheat oven to 425 °F (220 °C). Just before baking, drizzle more olive oil and sprinkle flaky sea salt. Bake until golden and crisp, about 25–45 minutes (start checking around 25).
   
   

5. Cool & serve
   Let cool slightly on a rack, then cut into pieces. Serve warm or at room temperature with dips, alongside meals, or for sandwiches.
   
   

Nutrients

(Per serving; makes around 4 servings)

• Calories: ~350 kcal
  
  

• Protein: ~8 g
  
  

• Fat: ~12 g (from olive oil)
  
  

• Carbohydrates: ~45 g
  
  

• Fiber: ~2 g
  
  

• Sodium: ~900 mg (with sea salt topping)