20 Irresistible Focaccia Recipes for Every Occasion

There’s something magical about focaccia—golden, olive oil-kissed, and endlessly versatile. Whether you’re craving a quick weeknight side, a showstopping party appetizer, or a seasonal twist on the classic, we’ve got you covered. From herb-studded to veggie-loaded (and even a few sweet surprises!), these 20 irresistible recipes prove that this Italian staple belongs in every home cook’s repertoire. Ready to get baking? Let’s dive in!

Classic Rosemary and Olive Oil Focaccia

This Classic Rosemary and Olive Oil Focaccia is a golden, airy bread with crispy edges and fragrant herb notes—perfect for tearing and sharing.

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 2 tbsp fresh rosemary leaves
• ½ tsp flaky sea salt

1. In a large bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add flour, kosher salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Press dough into a 9×13-inch oiled baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil. Sprinkle with rosemary and flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges.

The dimpled crust soaks up the herby olive oil, creating pockets of rich flavor in every bite.

Tip: For extra crunch, sprinkle a little coarse cornmeal on the pan before adding the dough.

Garlic and Herb Focaccia

This fluffy, golden focaccia is infused with garlic and fresh herbs, making it the perfect tear-and-share bread for any gathering.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together the warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add the flour, 1/4 cup olive oil, and 1 1/2 tsp kosher salt. Stir until a shaggy dough forms, then knead for 5 minutes until smooth.
3. Cover with a towel and let rise in a warm spot for 1 hour, or until doubled in size.
4. Press the dough into a greased 9×13″ baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil, minced garlic, rosemary, and thyme. Sprinkle with 1/2 tsp flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp on top. Let cool slightly before slicing.

The dimpled pockets soak up the garlic-herb oil, creating bursts of flavor in every bite. Tip: For extra crispness, place a baking sheet on the oven rack below to radiate heat upward.

Sun-Dried Tomato and Basil Focaccia

This golden, herby focaccia is studded with sweet sun-dried tomatoes and fresh basil—perfect for tearing and sharing with a drizzle of olive oil.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• ¼ cup fresh basil leaves, torn
• 1 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy, about 5 minutes.
2. Stir in flour, 1 tsp kosher salt, and ¼ cup olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then scatter sun-dried tomatoes and basil over the top. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp flaky sea salt.
5. Bake at 400°F for 20–25 minutes until puffed and golden. Cool slightly before slicing.

The tomatoes caramelize slightly in the oven, adding bursts of jammy sweetness to every bite—ideal for sopping up soups or serving with antipasti.

Tip: For extra flavor, brush the baked focaccia with garlic-infused olive oil while still warm.

Caramelized Onion and Thyme Focaccia

This golden, fluffy focaccia is studded with sweet caramelized onions and fragrant thyme—a showstopper that’s surprisingly simple to make.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 4 cups all-purpose flour
• 1 ½ tsp kosher salt
• ¼ cup extra-virgin olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 tsp flaky sea salt

Instructions:

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit until foamy (~5 minutes).
2. Add flour and kosher salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (~1 hour).
3. Meanwhile, heat 2 tbsp olive oil in a skillet over medium-low. Add onions and cook, stirring occasionally, for 25 minutes until deeply golden. Remove from heat.
4. Press the dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Scatter caramelized onions and thyme evenly over the top. Sprinkle with flaky sea salt.
5. Bake at 425°F for 20–25 minutes until puffed and golden. Cool slightly before slicing.

The magic here? The onions meld into the dough as it bakes, creating pockets of jammy sweetness in every bite.

Tip: For extra crispness, place a baking sheet on the oven’s bottom rack while preheating—it’ll give the focaccia a crackly underside.

Pesto and Parmesan Focaccia

This pillowy focaccia gets a flavor boost from swirls of basil pesto and a salty Parmesan crust—perfect for tearing and sharing!

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tbsp honey
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, divided
• ½ cup basil pesto (store-bought or homemade)
• ½ cup grated Parmesan cheese
• Flaky sea salt, for sprinkling

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy, about 5 minutes.
2. Add flour, kosher salt, and 2 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil.
5. Dollop pesto over the dough and swirl gently with a knife. Sprinkle with Parmesan and flaky sea salt.
6. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The pesto seeps into the dimples, creating pockets of herby richness, while the Parmesan forms a crackly, savory crust.

Tip: For extra crunch, broil the focaccia for 1–2 minutes at the end (watch closely!).

Roasted Garlic and Sea Salt Focaccia

This golden, garlicky focaccia is impossibly fluffy inside with a crisp crust—perfect for tearing and sharing (or not).

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 1 whole head garlic, roasted and cloves mashed
• 1 tbsp flaky sea salt
• 1 tbsp fresh rosemary, chopped

Instructions

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit 5 minutes until foamy.
2. Stir in flour, 1/4 cup olive oil, and kosher salt until a shaggy dough forms. Knead 5 minutes until smooth. Cover and let rise 1 hour.
3. Press dough into a greased 9×13″ pan. Dimple surface with fingers, then drizzle with 2 tbsp olive oil. Spread mashed roasted garlic evenly over top. Sprinkle with sea salt and rosemary.
4. Bake at 400°F for 20–25 minutes until golden and puffed. Cool 10 minutes before slicing.

The roasted garlic caramelizes into the crust, adding deep sweetness to balance the salty crunch. Tip: For extra flavor, let the dough cold-rise overnight in the fridge before baking.

Olive and Rosemary Focaccia

This golden, airy focaccia is studded with briny olives and fragrant rosemary—perfect for tearing apart and sharing with friends.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 4 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1/4 cup extra-virgin olive oil, divided
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tbsp fresh rosemary leaves
• Flaky sea salt, for sprinkling

Instructions

1. In a large bowl, whisk together warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. Add flour and kosher salt to the bowl. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Pour 2 tbsp olive oil into a clean bowl. Add dough, turning to coat. Cover and let rise until doubled, about 1 hour.
4. Press dough into a greased 9×13″ baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Scatter olives and rosemary, pressing lightly into dough. Sprinkle with flaky sea salt.
5. Bake at 425°F for 20–25 minutes until deeply golden. Cool slightly before slicing.

The magic here? Those deep finger dimples create crispy edges and pillowy pockets—ideal for soaking up olive oil or dunking into soups.

Tip: For extra flavor, let the dough rise overnight in the fridge (up to 24 hours) before baking.

Cheesy Jalapeño and Cheddar Focaccia

This fluffy, golden focaccia is studded with spicy jalapeños and melty cheddar—perfect for tearing apart and sharing (or not!).

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 2 jalapeños, thinly sliced (seeds removed for less heat)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy. Stir in 1/4 cup olive oil and kosher salt, then gradually mix in flour until a shaggy dough forms.
2. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Press dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, then scatter jalapeños and cheddar cheese evenly over the top. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt.
4. Bake at 400°F for 20–25 minutes until golden and cheese is bubbly. Cool slightly before slicing.

The magic here? The crispy, cheesy edges contrast with the pillowy interior—and those jalapeños add just the right kick.

Tip: For extra flavor, brush the baked focaccia with garlic-infused olive oil while still warm.

Balsamic Glazed Fig and Goat Cheese Focaccia

This Balsamic Glazed Fig and Goat Cheese Focaccia is a showstopper—sweet, tangy, and herbaceous, with a pillowy base that’s impossible to resist.

• 1 lb store-bought or homemade focaccia dough
• 6 fresh figs, halved
• 4 oz goat cheese, crumbled
• 2 tbsp honey
• 2 tbsp balsamic glaze
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt

1. Preheat oven to 400°F. Stretch the focaccia dough into a greased 9×13-inch baking pan, dimpling the surface with your fingers. Drizzle with 1 tbsp olive oil and let rest 10 minutes.
2. Arrange the fig halves cut-side up on the dough, pressing gently into the surface. Sprinkle evenly with 4 oz crumbled goat cheese and 1 tbsp chopped rosemary.
3. Bake for 20–25 minutes until the edges are golden and the cheese softens.
4. While warm, drizzle with 2 tbsp honey and 2 tbsp balsamic glaze. Finish with 1/2 tsp flaky sea salt.

The magic here? The figs caramelize slightly in the oven, while the balsamic cuts through the richness of the cheese—perfect for impressing guests with minimal effort.

Tip: For extra depth, reduce 1/4 cup balsamic vinegar with 1 tsp sugar until syrupy instead of using store-bought glaze.

Spinach and Feta Focaccia

This Spinach and Feta Focaccia is a fluffy, savory twist on the classic Italian bread, packed with vibrant greens and tangy cheese for a showstopping side or snack.

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 2 cups fresh baby spinach, roughly chopped
• 3/4 cup crumbled feta cheese
• 1 tbsp flaky sea salt

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and kosher salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then scatter spinach and feta evenly over the top. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and puffed. Cool slightly before slicing.

The pockets of melted feta and wilted spinach create bursts of flavor in every bite, while the crispy edges contrast perfectly with the pillowy center.

Tip: For extra garlicky focaccia, rub a peeled garlic clove over the hot bread right after baking.

Tomato and Mozzarella Focaccia

This bubbly, golden focaccia is studded with juicy tomatoes and melty mozzarella—a crowd-pleaser that’s as fun to make as it is to eat!

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella, torn into small pieces
• 1 tsp flaky sea salt
• 1 tbsp chopped fresh rosemary

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and kosher salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Transfer to an oiled bowl, cover, and let rise for 1 hour or until doubled.
3. Press the dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil. Top with cherry tomatoes, mozzarella, flaky sea salt, and rosemary.
4. Bake at 425°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The magic here? Those dimples trap pools of olive oil, creating pockets of rich flavor in every bite.

Tip: For extra crispiness, place a baking sheet on the oven’s lower rack while preheating—it’ll give the focaccia a boost of heat from below.

Roasted Red Pepper and Feta Focaccia

This vibrant focaccia is studded with sweet roasted peppers and salty feta, making it a showstopper for any gathering—or just a Tuesday night.

Ingredients

• 1 ½ cups warm water (110°F)
• 2 tsp granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 4 cups all-purpose flour
• 1 ½ tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 cup jarred roasted red peppers, drained and roughly chopped
• ¾ cup crumbled feta cheese
• 1 tbsp chopped fresh rosemary
• ½ tsp flaky sea salt

Instructions

1. In a large bowl, whisk together warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.
2. Add flour, kosher salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Transfer to an oiled bowl, cover, and let rise until doubled, about 1 hour.
3. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then scatter roasted red peppers, feta, and rosemary evenly over the top. Drizzle with 2 tbsp olive oil and sprinkle with flaky salt.
4. Let rise 20 minutes while preheating oven to 425°F. Bake for 20–25 minutes until golden and crisp at the edges.

The contrast of juicy peppers, creamy feta, and that crispy, olive oil-soaked crust is downright addictive—you’ll want to tear into it straight from the pan.

Tip: For extra flavor, brush the baked focaccia with garlic-infused olive oil while still warm.

Lemon and Thyme Focaccia

This bright, herby focaccia is like a slice of sunshine—airy, fragrant, and perfect for tearing apart with friends.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ¼ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, divided
• 1 tbsp fresh thyme leaves
• 1 lemon, thinly sliced (seeds removed)
• ½ tsp flaky sea salt

Instructions

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy (~5 minutes). Stir in 2 tbsp olive oil and kosher salt.
2. Gradually mix in flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (~1 hour).
3. Press dough into a 9×13″ oiled baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Sprinkle with thyme, arrange lemon slices, and top with flaky salt.
4. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The lemon infuses the bread with a subtle citrus perfume, while thyme adds earthy depth—ideal for sopping up soups or serving with charcuterie.

Tip: For extra flavor, steep thyme in the olive oil overnight before baking.

Artichoke and Parmesan Focaccia

This Artichoke and Parmesan Focaccia is a savory, golden delight—soft and airy inside with a crispy crust, loaded with briny artichokes and nutty Parmesan.

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup olive oil, plus 2 tbsp for drizzling
• 1 tsp kosher salt
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp flaky sea salt
• 1 tbsp fresh rosemary, chopped

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and kosher salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then top with artichoke hearts, Parmesan, rosemary, and flaky sea salt. Drizzle with 2 tbsp olive oil.
5. Bake at 400°F for 20–25 minutes until golden and crisp. Cool slightly before slicing.

The artichokes add a tangy punch against the rich Parmesan, while the rosemary infuses every bite with earthy aroma. Tip: For extra crispiness, place a baking sheet on the oven’s bottom rack while preheating—it’ll give the focaccia a boost of heat from below.

Potato and Rosemary Focaccia

This potato and rosemary focaccia is a rustic, golden delight—soft inside, crispy outside, and perfumed with fragrant herbs.

• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 4 cups all-purpose flour
• 1 ½ tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 medium Yukon Gold potato, thinly sliced (1/8-inch thick)
• 1 tbsp fresh rosemary leaves
• ½ tsp flaky sea salt

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and kosher salt. Pour in yeast mixture and ¼ cup olive oil, stirring until a shaggy dough forms. Knead for 5 minutes until smooth.
3. Cover and let rise in a warm spot for 1 hour, or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Arrange potato slices on top, overlapping slightly. Drizzle with 2 tbsp olive oil, then sprinkle with rosemary and flaky salt.
5. Bake at 400°F for 25–30 minutes until golden and potatoes are tender. Cool slightly before slicing.

The thinly sliced potatoes caramelize at the edges, adding a subtle sweetness to each savory bite.

Tip: For extra crispiness, place a baking sheet on the oven’s bottom rack while preheating—it’ll give the focaccia a crunchier base.

Caramelized Pear and Gorgonzola Focaccia

This caramelized pear and gorgonzola focaccia is a showstopper—sweet, savory, and perfect for impressing guests or treating yourself to something special.

• 1 lb store-bought pizza dough (or homemade, thawed if frozen)
• 2 ripe but firm pears, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 tsp flaky sea salt
• 1/2 cup crumbled gorgonzola cheese
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt 2 tbsp butter. Add pear slices and cook for 3–4 minutes until slightly softened. Drizzle with 2 tbsp honey and sprinkle with 1/4 tsp flaky sea salt. Cook 2 more minutes until caramelized, then remove from heat.
3. Stretch pizza dough into a 12×9-inch rectangle on the prepared sheet. Dimple the surface with your fingers, then brush evenly with 2 tbsp olive oil.
4. Arrange caramelized pears on top, then sprinkle with 1/2 cup gorgonzola and 1 tbsp rosemary.
5. Bake for 18–20 minutes until the edges are golden and the cheese is bubbly. Let cool 5 minutes before slicing.

The magic here is in the contrast—juicy pears against tangy gorgonzola, with a rosemary-infused crust that’s crisp yet pillowy. It’s fancy enough for a dinner party but simple enough for a weeknight.

Tip: For extra depth, drizzle with balsamic glaze right before serving.

Pumpkin and Sage Focaccia

This Pumpkin and Sage Focaccia is a cozy twist on the classic Italian bread, with sweet roasted pumpkin and earthy sage baked right into its fluffy, golden crust.

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 4 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1/3 cup olive oil, divided
• 1 cup roasted pumpkin puree
• 8-10 fresh sage leaves
• 1/2 tsp flaky sea salt

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy, about 5 minutes.
2. Stir in flour, kosher salt, and 2 tbsp olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Press dough into a greased 9×13″ baking sheet. Dimple the surface with your fingers, then spread pumpkin puree evenly over the top.
5. Press sage leaves into the dough, drizzle with remaining olive oil, and sprinkle with flaky sea salt. Let rise 30 minutes.
6. Bake at 400°F for 25-30 minutes until golden brown and crisp at the edges.

The pumpkin keeps this focaccia incredibly moist, while the sage adds little bursts of herbal fragrance in every bite. Tip: For extra flavor, fry a few extra sage leaves in olive oil and drizzle over the baked focaccia.

Blueberry and Honey Focaccia

This sweet twist on focaccia is bursting with juicy blueberries and a drizzle of honey, making it perfect for brunch or an afternoon treat.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 1/4 cup olive oil, plus extra for drizzling
• 1 cup fresh blueberries
• 2 tbsp honey
• 1 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 1 packet yeast. Pour in 1 1/4 cups warm water and 1/4 cup olive oil, stirring until a shaggy dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Press the dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then scatter 1 cup fresh blueberries over the top. Drizzle lightly with olive oil and let rise for 20 minutes.
4. Preheat oven to 375°F. Bake the focaccia for 20–25 minutes until golden at the edges.
5. While warm, drizzle with 2 tbsp honey and sprinkle with 1 tsp flaky sea salt. Slice and serve.

The contrast of tart blueberries, floral honey, and salty focaccia dough is downright addictive—this won’t last long!

Tip: For extra flavor, sprinkle fresh thyme leaves over the dough before baking.

Chocolate and Hazelnut Focaccia

This sweet twist on focaccia swaps herbs for melty chocolate and crunchy hazelnuts—perfect for breakfast or an afternoon treat.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tbsp granulated sugar
• 1 tsp salt
• ¼ cup olive oil, plus 2 tbsp for drizzling
• ½ cup chopped dark chocolate
• ⅓ cup chopped toasted hazelnuts
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. In a large bowl, whisk together warm water, yeast, and granulated sugar. Let sit until foamy, about 5 minutes.
2. Stir in flour, salt, and ¼ cup olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
3. Press dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil. Sprinkle evenly with chopped chocolate, hazelnuts, and turbinado sugar.
4. Bake at 375°F for 20–25 minutes until golden and chocolate is melty. Cool slightly before slicing.

The contrast of crisp edges, gooey chocolate, and toasty nuts makes this focaccia irresistible—serve it warm for the best experience!

Tip: For extra flavor, rub the warm hazelnuts in a towel to remove loose skins before chopping.

Apple and Cinnamon Focaccia

This sweet and fragrant focaccia is like a cozy hug in bread form, with tender apples and warm cinnamon baked right into every bite.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 1/4 cup olive oil, plus 2 tbsp for drizzling
• 2 medium apples (like Honeycrisp or Gala), thinly sliced
• 2 tbsp brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp honey (for drizzling)

Instructions:

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 1 packet yeast. Pour in 1 1/4 cups warm water and 1/4 cup olive oil, stirring until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Press the dough into a greased 9×13-inch baking pan. Arrange apple slices on top, then sprinkle evenly with 2 tbsp brown sugar and 1 1/2 tsp cinnamon. Drizzle with 2 tbsp olive oil.
4. Let rise uncovered for 20 minutes. Meanwhile, preheat oven to 375°F.
5. Bake for 25–30 minutes until golden at the edges. Drizzle with 1 tbsp honey while warm.

The magic here? The apples caramelize slightly underneath the crackly cinnamon-sugar crust, creating pockets of jammy fruit in every slice.

Tip: For extra texture, sprinkle raw sugar over the apples before baking.

Conclusion

With 20 delicious focaccia recipes for any occasion, there’s something here for every home cook to love! Whether you’re baking for a crowd or just treating yourself, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these irresistible bakes too. Happy baking!