I appreciate how simple this recipe is, even for first-time bread bakers. The dough is easy to mix, rises beautifully, and bakes into a light, chewy loaf with crisp edges. I also like that it can be prepared ahead by refrigerating the dough overnight, making it convenient for busy schedules. The olive oil adds richness, while the flaky salt and rosemary give it a classic bakery-style finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all purpose flour
1 tsp kosher salt
1 tsp granulated sugar
2 tsp instant yeast
3/4 cup warm water about 110°F
4 tbsp olive oil divided
Flaky sea salt for topping
Fresh rosemary optional
Directions
I combine the flour, kosher salt, granulated sugar, and instant yeast in the bowl of a stand mixer fitted with the dough hook.
I add the warm water and 1 tablespoon of olive oil, then mix on medium speed for 3–4 minutes until the dough becomes smooth and slightly sticky. If I’m mixing by hand, I stir everything together and knead the dough on a lightly floured surface for 2–3 minutes.
I lightly grease the mixing bowl, return the dough to the bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
If I’m making the dough ahead, I cover it tightly and refrigerate it for 8–24 hours. Before continuing, I let it sit at room temperature for 30–45 minutes.
I preheat the oven to 425°F.
I generously grease a quarter sheet pan with 2 tablespoons of olive oil.
I transfer the dough to the prepared pan and gently stretch it toward the edges.
I cover the pan and let the dough rise again for 15–20 minutes until slightly puffy.
I uncover the dough, drizzle the remaining 1 tablespoon of olive oil over the top, and use my fingertips to press deep dimples all over the surface.
I let the dough rise uncovered for another 10–15 minutes until bubbly.
I sprinkle the top with flaky sea salt and fresh rosemary, if using.
I bake for 22–25 minutes, or until the focaccia is deep golden brown with crisp edges. If I want extra color, I bake it for an additional 2–3 minutes.
I let the bread cool slightly before slicing it into squares and serving it warm.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 10 minutes
Variations
I enjoy topping this focaccia with sliced cherry tomatoes, caramelized onions, roasted garlic, or thinly sliced olives for extra flavor. Sometimes I add grated Parmesan before baking for a cheesy crust. I also like experimenting with fresh herbs such as thyme, oregano, or basil instead of rosemary. For a richer version, I finish the warm bread with a drizzle of garlic-infused olive oil.
Storage/Reheating
I store leftover focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. For longer storage, I freeze individual slices for up to 3 months. When I’m ready to enjoy them again, I reheat the bread in a 350°F oven for 5–10 minutes or in a toaster oven until the crust becomes crisp again. I avoid using the microwave whenever possible because it softens the crust.
FAQs
Can I make the dough without a stand mixer?
I can easily mix and knead the dough by hand for a few minutes until it becomes smooth and elastic.
Why is my dough sticky?
I expect focaccia dough to be slightly sticky because that helps create its light, airy texture.
Can I make the dough ahead of time?
I often refrigerate the dough overnight and let it come to room temperature before shaping and baking.
What type of olive oil should I use?
I prefer extra-virgin olive oil because it provides the richest flavor and crispiest crust.
Can I use active dry yeast instead of instant yeast?
I can, but I dissolve it in the warm water first and let it become foamy before mixing it with the remaining ingredients.
How do I get deep dimples in the dough?
I generously oil my fingertips and firmly press them into the dough just before baking.
Can I add other toppings?
I enjoy adding roasted garlic, olives, onions, tomatoes, herbs, or grated cheese to customize the bread.
How do I know when the focaccia is done?
I bake it until the top is deep golden brown and the edges are crisp with a lightly browned bottom.
Can I freeze focaccia?
I freeze cooled slices in airtight freezer bags for up to 3 months and reheat them directly from frozen.
What can I serve with focaccia?
I love serving it with pasta, soups, salads, roasted meats, charcuterie boards, or simply dipping it in olive oil and balsamic vinegar.
Conclusion
I keep making this Easy Focaccia Bread because it delivers bakery-quality results with very little effort. The soft, chewy crumb, crisp olive oil crust, and simple toppings of flaky sea salt and rosemary make it a versatile bread that pairs well with countless meals. Whether I bake it for a weeknight dinner or a special gathering, it always fills my kitchen with incredible aroma and disappears quickly from the table.
These homemade conchas are soft, fluffy Mexican sweet bread topped with a buttery streusel shell that’s lightly sweet and beautifully patterned. Perfect with coffee, hot chocolate, or milk, they bring the taste of a traditional panadería to your kitchen.
Ingredients
1/2 cup whole milk
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar, divided
3 1/2 to 3 3/4 cups all-purpose flour
3/4 teaspoon fine salt
1/2 cup unsalted butter, melted
3 large eggs, beaten
1 teaspoon oil, for greasing
1 cup all-purpose flour (for streusel topping)
2/3 cup powdered sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
Instructions
Warm the milk to 110°F–115°F. Stir in the yeast and 1 tablespoon of the sugar. Cover loosely and let stand for about 5 minutes until foamy.
In a large bowl or stand mixer, whisk together the flour, remaining sugar, and salt.
Add the melted butter, beaten eggs, and yeast mixture. Knead with a dough hook or by hand for 6 to 8 minutes until smooth and elastic, adding additional flour 1 tablespoon at a time if needed until the dough is slightly tacky.
Lightly grease a bowl with the oil, place the dough inside, cover, and let rise for about 2 hours or until doubled in size.
Line two baking sheets with parchment paper.
Divide the dough into 12 equal portions, shape into balls, arrange six on each baking sheet, cover loosely, and let rise for about 1 1/2 hours.
To make the topping, beat together the flour, powdered sugar, and room-temperature butter until smooth. Divide into two equal portions.
Mix the vanilla extract into one portion and the cocoa powder into the other. Divide each portion into six balls.
Flatten each topping ball between sheets of plastic wrap into a round slightly larger than the dough balls.
Place one topping round over each risen dough ball and gently press it into place.
Preheat the oven to 350°F. Score each topping with a paring knife to create the traditional concha shell pattern.
Bake for 20 to 25 minutes, until the bread is lightly golden.
Cool for about 10 minutes before serving.
Notes
Make all of the topping vanilla or all chocolate if preferred.
Add cinnamon or citrus zest for extra flavor.
Almond extract can be substituted for vanilla in the topping.
Decorate with colored sanding sugar before baking for festive occasions.
Store in an airtight container for up to 5 days.
Reheat in a 300°F oven for 5 to 8 minutes or microwave for 10 to 15 seconds.
Freeze fully cooled conchas for up to 3 months and thaw before reheating.
