Focaccia Bread – 4 ingredient foolproof recipe from store-bought pizza dough! Golden brown, crispy outside – fluffy inside with fresh rosemary and flaky sea salt.
If you’re like me and are always down for homemade bread without the fuss, this recipe’s for you.
This easy, foolproof recipe calls for just 4 ingredients – store-bought pizza dough and a couple of simple toppings. In about 15 minutes you have golden, crisp-on-the-edges, soft bakery style bread.
What I love about this recipe:
- Store-bought pizza dough makes a delicious focaccia dough with minimal effort.
- No need to let the dough rise – pizza dough is ready to bake.
- It’s a great side with any Italian recipe and it’s ready in about 15 minutes!
- Everyone loves fresh, hot out of the oven bread!
- It’s foolproof!
Ingredients in Focaccia Bread:
- 8 ounces store-bought pizza dough
- 1 tablespoon olive oil
- 1/4 teapoon sea salt
- fresh rosemary
NOTE: you’ll also need an 8″ cast iron skillet or metal pan to bake the bread. For 1 pound of dough, use a larger skillet or pan.
How to make this 4 ingredient Focaccia Bread recipe:
Add olive oil to the center of the pan or skillet. This may seem like a generous amount of olive oil but you need it so the bread doesn’t stick to the pan – plus it adds flavor to the bread!).
Preheat oven to 425 degrees.
Place dough ball in the prepared pan. Roll in oil to coat.
Rub your fingers lightly with oil then gently press straight down as you stretch the dough ball and make deep dimples over the entire surface using the tips of your fingers.
Sprinkle with flaky sea salt and fresh rosemary sprigs over the top of the dough.
Bake 15-18 minutes or until golden brown and lightly crisp (adjust bake time if using a larger pan and more dough).
Remove bread from the oven and transfer to a wire rack.
Cool 10 minutes to room temperature then place on a cutting board and slice using a serrated knife.
Optional: drizzle (or use a pastry brush) a little more olive oil over the top of the bread before serving.
Serving suggestions with 5 Ingredient Focaccia Bread:
Focaccia is a delicious bread, perfect with any Italian dish. Here are a few suggestions:
Focaccia also make a great sandwich bread. Layer Italian meats, pesto and provolone cheese.
Other favorite toppings for focaccia bread:
- olives
- sundried tomatoes
- oregano
- freshly grated parmesan cheese
- roasted garlic
- fresh basil
Storage:
Cool bread completely then wrap in plastic wrap or an airtight container. Store at room temperature 2-3 days. For longer storage, wrap tightly in plastic wrap then freeze the bread in a freezer-safe container up to 2 months.
To revive crustiness, reheat in an air fryer or 325 degree oven for 8-10 minutes.
Tips, subs and variations Focaccia Bread from pizza dough:
- Remove dough from fridge for best results to room temp while you preheat the oven.
- Thick crust Detroit-style pizza – from delicious focaccia, perfect for a Friday night/pizza night.
- Make any style pizza – add pizza sauce or tomato sauce, mozzarella cheese + toppings.
- Use regular pizza dough from the grocery store, Italian market or pizzeria.
- Swap your homemade pizza dough for store-bought.
- I used an 8″ cast iron skillet. You can also use a baking sheet or cake pan.
- Turn this focaccia bread into garlic bread.
Full printable focaccia recipe card below. Enjoy!
4 Ingredient Focaccia Bread from Pizza Dough
Equipment
- 8" cast iron skillet OR metal pan
Ingredients
- 8 ounces store-bought pizza dough ball
- 1 1/2 tablespoons olive oil
- 1 teaspoon flaky sea salt or to taste
- 2-3 sprigs fresh rosemary use small sprigs or remove from stems
Instructions
- Preheat oven to 425 degrees.
- Add 1 tablespoon of olive oil to the center of the cast iron skillet. This may seem like an excessive amount of olive oil but you need it so the bread doesn’t stick to the pan + it adds flavor to the bread!)
- Place dough ball in the pan then roll in oil to coat.
- Rub your fingers lightly with oil then gently press straight down as you stretch the dough and make dimples over the entire surface of the dough with the tips of your fingers.
- Sprinkle with flaky sea salt and fresh rosemary.
- Bake 15-18 minutes or until golden brown and lightly crisp (adjust bake time if using a larger pan and more dough). TIP: use a small spatula to life a little of the bread to check the bottom for color. Remove bread from the oven and transfer to a wire rack.
- Cool 10 minutes to room temperature then place on a cutting board and slice using a serrated knife.
Notes
- For 1 pound of dough, use a larger skillet or pan.
- Other topping ideas:
- olives
- sundried tomatoes
- oregano
- freshly grated parmesan cheese
- roasted garlic
- fresh basil