Joanna Gaines Focaccia Bread

This soft, airy Joanna Gaines Focaccia Bread is made with active dry yeast, olive oil, and fresh rosemary, and ready in 2 hours and 40 minutes. Pressing your fingers into the pillowy dough to create dimples that catch pools of rich olive oil is truly satisfying. I find myself making this simple rustic loaf almost every weekend.

Why This Classic Works

I used to think baking bread from scratch required advanced skills, but this straightforward recipe proved me wrong entirely. The high hydration creates a wonderfully chewy crumb while the generous amount of olive oil ensures a crisp bottom crust.

My biggest mistake early on was rushing the proofing process. Allowing the dough adequate time to rise creates those beautiful signature air bubbles that make focaccia so special.

Joanna Gaines Focaccia Bread Ingredients

• 1 cup warm water (110°F)
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil, divided
• 1 tablespoon fresh rosemary leaves
• 1/2 teaspoon flaky sea salt

How To Make Joanna Gaines Focaccia Bread

1. Activate The Yeast: In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Form The Dough: Stir in the flour and kosher salt until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
4. Prepare The Pan: Pour 1/4 cup of olive oil into a 9×13-inch baking pan, coating the bottom and sides evenly.
5. Second Rise: Transfer the dough to the pan, stretching it to the edges. Cover and let rest for another 45 minutes until puffed.
6. Dimple And Bake: Preheat oven to 400°F. Press your fingers deep into the dough to create dimples. Drizzle with remaining oil, sprinkle with rosemary and flaky salt, and bake for 20 to 25 minutes until golden brown.

Recipe Tips

• Check water temperature: If the water is too hot, it will kill the yeast. Aim for lukewarm water around 110°F.
• Don’t skimp on oil: The generous layer of olive oil in the pan fries the bottom crust, giving it that classic crunch.
• Oil your hands: When dimpling the dough, coat your fingers in olive oil to prevent them from sticking and tearing the surface.

What To Serve With Focaccia Bread

This rustic loaf pairs beautifully with a warm bowl of tomato basil soup or a crisp Caesar salad. You can also slice it horizontally to use as a sturdy, flavorful base for Italian cold cut sandwiches.

How To Store

Keep leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to one month, reheating in a warm oven before serving.

FAQs

• Can I use bread flour instead of all-purpose? Yes, bread flour will yield a slightly chewier texture, but all-purpose flour works perfectly fine.
• Why didn’t my dough rise? Your yeast may have been expired or your water might have been too hot. Always test yeast in warm water first to ensure it foams.
• Can I add other toppings? Absolutely. Sliced cherry tomatoes, caramelized onions, or roasted garlic are fantastic additions to press into the dough before baking.

Nutrition

• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 420 mg
• Total Carbohydrate: 24 g
• Protein: 3 g

Try More Recipes:

• Joanna Gaines Tomato Soup
• Joanna Gaines 3 Minute Bread
• Joanna Gaines Dinner Rolls

Joanna Gaines Focaccia Bread

Recipe by Imen Dridi

Servings

12

servings

Prep time

15

minutes

Cooking time

3

hours 

45

minutes

Total time

4

hours 

Joanna Gaines Focaccia Bread yields a soft, airy crumb with a crispy olive oil crust using simple ingredients like active dry yeast and fresh rosemary. Ready in under 3 hours, this beginner-friendly rustic loaf is ideal for weekend baking or pairing with hearty weeknight soups.

Ingredients

• 1 cup warm water (110°F)

• 1 tablespoon granulated sugar

• 1 packet (2 1/4 teaspoons) active dry yeast

• 3 cups all-purpose flour

• 1 teaspoon kosher salt

• 1/2 cup extra virgin olive oil, divided

• 1 tablespoon fresh rosemary leaves

• 1/2 teaspoon flaky sea salt

Directions

• 1. Activate The Yeast: In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
• 2. Form The Dough: Stir in the flour and kosher salt until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 minutes.
• 3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
• 4. Prepare The Pan: Pour 1/4 cup of olive oil into a 9×13-inch baking pan, coating the bottom and sides evenly.
• 5. Second Rise: Transfer the dough to the pan, stretching it to the edges. Cover and let rest for another 45 minutes until puffed.
• 6. Dimple And Bake: Preheat oven to 400°F. Press your fingers deep into the dough to create dimples. Drizzle with remaining oil, sprinkle with rosemary and flaky salt, and bake for 20 to 25 minutes until golden brown.