Authentic Italian Focaccia: A Simple and Nostalgic Recipe Straight from Nonna’s Kitchen
There’s something magical about baking bread—it’s grounding, comforting, and always brings me back to my roots. This Authentic Italian Focaccia is a recipe inspired by my grandmother, who baked it every week on our family’s ranch in Gilroy, California. It was a staple in our home, a simple yet delicious bread that carried so much love and tradition.
Every time I make this focaccia, it’s as though I’m back in Nonna’s kitchen, surrounded by the aroma of freshly baked bread and her warm, joyful energy. Whether you’re a seasoned baker or just starting out, this recipe is approachable, versatile, and will fill your home with that same heartwarming smell.
Why You’ll Love This Recipe
This Authentic Italian Focaccia is so much more than just bread. It’s a recipe steeped in tradition, made with love, and designed to bring people together. The golden crust, tender crumb, and savory toppings make it perfect for any occasion—whether it’s a simple family dinner, a holiday gathering, or a cozy afternoon snack.
If you try this recipe, I’d love to hear how it turned out! Share your photos and feedback—I cherish seeing how others bring a piece of Nonna’s kitchen into their own homes.
Authentic Italian Focaccia Bread
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Equipment
- Large Mixing Bowl
- wooden spoon or dough whisk
- clean tea towel or plastic wrap
- 13 inch baking dish or sheet pan
Ingredients
- 4 cups flour plus one extra cup on the side
- 2 tsp instant yeast 1 packet
- ½ tsp sugar
- ½ tsp sea salt
- 2 cups warm water about 110°
- ¼ cup olive oil
For Topping
- 14 ounces San Marzano tomatoes crushed
- 1 cup black olives
- ½ med red onion thinly sliced
- dried oregano
- salt
- pepper
Instructions
- In a large bowl, add flour, salt, sugar, and instant active dry yeast.4 cups flour, ½ tsp sugar, ½ tsp sea salt, 2 tsp instant yeast
- Slowly, pour in warm water and stir with a wooden spoon or dough whisk.2 cups warm water
- Next slowly add 1/4 cup of olive oil and continue to stir. The dough will be sticky, but it will not be watery. If it appears watery, add more flour.¼ cup olive oil
- Cover the bowl with a clean tea towel or plastic wrap and let the dough rise for a minimum of two hours at room temperature. Take note the dough will do best in a warm environment. If it is not a warm environment, place it in your oven with the oven light on.
- Using a 13 inch baking dish or focaccia baking pan, coat the pan with olive oil.*Note - alternatively you can use a large baking sheet, the focaccia will not be as tall but still amazing!
- After the focaccia dough has risen, place the dough gently into the greased baking dish. Coat your hands with olive oil, so they will not stick to the dough and push the dough gently until it fills the entire baking dish evenly.
- When finished, let the dough rise for another 30 minutes.
- Preheat your oven to 400°F
- After the focaccia dough has risen a second time in the baking pan, press your fingers over the dough to make indentations.
- First gently press olives into dough, next, lightly spread the dough with crushed San Marzano tomatoes, next place thinly sliced red onion on top. Sprinkle the top with dried oregano, salt and pepper.14 ounces San Marzano tomatoes, 1 cup black olives, ½ med red onion, dried oregano, salt, pepper
- Bake in the lower section of your oven for 20 to 25 minutes.
- This last step is optional… I like to turn my boiler on and place the pan on the top shelf of my oven and broil it for one minute, to get the crust very golden brown. *Note… I have tried to make this recipe several different ways, and I highly recommend letting the yeast rise for two hours or more for the first rise, and 30 minutes or more for the second rise. It will give you the most beautiful focaccia you have ever seen.
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More About This Recipe
Tips for Making Perfect Focaccia
- Give It Time
The key to light, airy focaccia is letting the dough rise properly. A long first rise of at least two hours allows the yeast to do its magic. - Handle with Care
When transferring the dough to your baking dish, coat your hands in olive oil to prevent sticking and keep the dough airy. - Customize Your Toppings
While I love the classic combo of tomatoes, olives, and onions, feel free to get creative. Fresh rosemary, flaky sea salt, or even focaccia art (look it up on Pinterest!) are great options. - Don’t Skip the Broil
That quick broil at the end adds a golden, crisp crust that takes the bread to the next level.
Tools You’ll Need
- Large Mixing Bowl: For combining and proofing the dough.
- Dough Whisk or Wooden Spoon: For stirring the dough until it’s just combined.
- 13-Inch Baking Dish or Sheet Pan: For shaping and baking the focaccia.
- Kitchen Towel or Plastic Wrap: To cover the dough while it rises.
- Olive Oil Sprayer or Brush: For greasing the pan and coating the dough.
Why This Focaccia is Good for You
While focaccia is definitely a comfort food, its ingredients also offer some surprising health benefits:
- Olive Oil: Heart-Healthy Fats
A cornerstone of Mediterranean cuisine, olive oil is rich in monounsaturated fats that support heart health and may reduce inflammation. It’s also high in antioxidants like vitamin E, which promote healthy skin. - San Marzano Tomatoes: A Nutrient Boost
These prized Italian tomatoes are naturally sweet and less acidic than other varieties. They’re loaded with lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers. - Onions: More Than a Flavor Enhancer
Red onions bring a mild, sweet flavor to this focaccia while adding quercetin, an antioxidant that supports immune health and reduces inflammation. - Yeast: A Digestive Ally
While not often highlighted, yeast provides small amounts of B vitamins and probiotics, which can support gut health.
To Make Gluten Free:
Simply replace the flour with gluten free flour!
The gluten-free version keeps the simplicity and authenticity intact. You can find my gluten free recipe on my website by clicking here.
When using this gluten-free flour, do not be alarmed when the dough feels grainy after the second rise, it just pat it down and smooth it out with your hands, covered in olive oil and proceed as normal. Trust the process! After it bakes for 20 to 25 minutes it comes out spectacular! I used the gluten-free flour that is endorsed by Chef Thomas Keller-because it’s a one for one substitution ratio which makes gluten-free baking, very simple! And we all want simple!
Additionally, focaccia bread is very versatile if you would just like to make it with no toppings, and a light sprinkle of fresh rosemary that works too! You can also use this recipe to do the foccacia art, which is a big craze on Pinterest!