Name: Italian Breakfast Focaccia with Olive Oil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 12
Cuisine: Italian
Ingredients: 4 cups (500g) all-purpose flour; 2 teaspoons instant yeast (or active dry yeast); 2 teaspoons sea salt (plus flaky sea salt for topping); 1 teaspoon sugar or honey (optional, to feed yeast); 1 ¾ cups (420ml) warm water; ½ cup (120ml) extra virgin olive oil (divided, plus more for drizzling); 2-3 tablespoons fresh rosemary, chopped (or 1-2 teaspoons dried)

This Italian Breakfast Focaccia with Olive Oil is a simple, golden, herb-kissed flatbread that’s pillowy soft inside with a crisp, olive oil-drenched crust—perfect for dipping in cappuccino or enjoying with eggs and jam as a cozy Italian-style morning treat.

Why You’ll Love This Recipe

As an experienced chef who’s baked countless focaccias in home kitchens and professional settings, I adore this version for breakfast because it’s incredibly forgiving and beginner-friendly—no intense kneading required!

The generous extra virgin olive oil infuses every bite with rich, fruity flavor while creating that signature crispy bottom and airy, bubbly texture Italians crave. It’s versatile enough to eat plain, drizzled with more oil and sea salt, or topped lightly with rosemary for an authentic Genovese touch.

Imagine tearing into warm squares straight from the oven—it’s comforting, aromatic, and feels like a little slice of Liguria on your breakfast table. Plus, the long rise develops deep flavor without much hands-on effort, making it ideal for leisurely weekends or make-ahead mornings.

Yield: 12 servings

Italian Breakfast Focaccia with Olive Oil Recipe

Golden, olive oil-rich Italian focaccia—soft, airy, and perfect for breakfast with coffee or simple toppings.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

4 cups (500g) all-purpose flour
2 teaspoons instant yeast (or active dry yeast)
2 teaspoons sea salt (plus flaky sea salt for topping)
1 teaspoon sugar or honey (optional, to feed yeast)
1 ¾ cups (420ml) warm water
½ cup (120ml) extra virgin olive oil (divided, plus more for drizzling)
2-3 tablespoons fresh rosemary, chopped (or 1-2 teaspoons dried)

Instructions

Get cozy and start the dough: In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar. This dry mix ensures even distribution—no lumps!
Add the wet magic: Pour in the warm water and ¼ cup of the olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms—don't worry, it's supposed to look messy and hydrated!
Knead lightly for love: Turn the dough onto a lightly oiled surface (or just mix more in the bowl) and fold it over itself 8-10 times until smoother. It stays soft and sticky—that's the secret to airy focaccia!
First rise, relax time: Drizzle a bit more oil into a clean bowl, place the dough in, and turn to coat. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1-2 hours until doubled and bubbly.
Prep your pan like a pro: Generously oil a 9x13-inch baking pan (or similar) with 2-3 tablespoons olive oil—really coat the bottom and sides for that crispy base.
Gentle stretch and shine: Tip the risen dough into the oiled pan. Use oiled fingertips to gently stretch it to the edges without tearing—let it relax if it fights back.
Signature dimples time: Cover and let rest 30-45 minutes until puffy. Then, poke deep dimples all over with your fingertips (fun part!).
Flavor bath: Mix remaining olive oil with a splash of water (for steam), pour over the dough to fill the dimples. Sprinkle with rosemary and generous flaky sea salt.
Bake to golden perfection: Preheat oven to 425°F (220°C). Bake 25-30 minutes until deeply golden and crisp on top—your kitchen will smell like heaven!
Cool slightly, then devour: Remove from pan, drizzle with extra olive oil if desired, and let cool 10 minutes on a rack. Slice into squares and serve warm—buon appetito!

Notes

This no-knead method relies on high hydration for texture—resist adding extra flour! For breakfast authenticity, enjoy plain or with coffee; add eggs or jam on the side for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 400Total Fat 11gSaturated Fat 2gUnsaturated Fat 10gSodium 373mgCarbohydrates 65gFiber 2gSugar 1gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high-quality extra virgin olive oil—it’s the star here, so choose one with good flavor for the best taste and crisp crust.
Don’t skimp on oiling the pan and drizzling on top; this prevents sticking and gives the iconic fried-like edges.
For extra fluffiness, let the dough rise slowly in the fridge overnight (cold fermentation builds better flavor and texture).
Dimple the dough deeply with your fingertips right before baking to create pockets that hold olive oil and salt.
Bake on the middle rack for even browning; if the top browns too fast, tent loosely with foil.
Serve warm for the best experience—the texture firms up as it cools, but a quick reheat revives the crispness.

Ingredients Notes

Extra virgin olive oil is non-negotiable for authentic Italian focaccia—use a fruity, high-quality one for drizzling and in the dough, as it adds moisture, richness, and that irresistible golden crust. All-purpose flour works wonderfully for a tender crumb, though bread flour gives slightly more chew if you have it.

Instant yeast (or active dry) makes this foolproof; it activates quickly without proofing. Sea salt or kosher salt enhances flavor—flaky sea salt on top adds delightful crunch. Warm water (around 100-110°F) helps the yeast bloom fast, while a touch of sugar or honey feeds the yeast for better rise. Fresh rosemary is classic for breakfast-style focaccia, bringing an aromatic, piney note that pairs beautifully with coffee.

Variations and Substitutions

Keep it classic with just olive oil, sea salt, and rosemary for a minimalist Genovese-inspired breakfast bread, or add thinly sliced cherry tomatoes and olives for a heartier twist. For a cheesy version, sprinkle grated Parmesan or Pecorino on top before baking. Swap rosemary for thyme, oregano, or Italian herbs if you prefer different aromatics.

Make it vegan by default (no changes needed), or turn it savory by topping with caramelized onions, garlic, or even breakfast sausage bits for a loaded option. If gluten-free, use a 1:1 GF flour blend with xanthan gum, though texture will differ.

For lower effort, reduce rise time with more yeast, or go overnight for deeper flavor. Substitute honey for sugar if desired, or omit sweetener entirely for a more savory loaf.

Storage Options

Store leftover focaccia in an airtight container at room temperature for up to 2 days—it’s best enjoyed fresh but stays soft. For longer storage, wrap tightly in plastic and freeze for up to 1 month; thaw at room temp and reheat in a 350°F oven for 5-10 minutes to restore crispness. Avoid refrigerating, as it can dry out the bread.