This is the kind of bread that disappears while it’s still warm.

Pillowy focaccia gets showered with scallions and nutty sesame seeds, soaking up olive oil until the edges turn golden and crisp.

It’s savory, fragrant, and dangerously snackable—perfect for tearing apart with your hands before it even makes it to the table.

Why This Recipe Is Awesome

First, focaccia is basically bread on easy mode. No fancy shaping. No stress. Just dough, dimples, and vibes.

This version gets extra points because scallions bring freshness and sesame seeds bring nutty crunch, which means every bite actually tastes interesting.

Also:

• It’s forgiving. Messy dough? Totally fine.
• It’s impressive. People think bread = hard. Let them believe that.
• It works with everything. Soup, salads, snacks, midnight fridge raids.
• It smells incredible. Like, “why doesn’t my house always smell like this?” incredible.

IMO, this is the kind of recipe that turns casual bakers into confident ones.

Looking for more crowd-pleasers? Check out these easy Potluck Dishes Ideas everyone will love.

Ingredients You’ll Need

Nothing scary here. If you bake even occasionally, you probably have most of this already.

• All-purpose flour – reliable, low drama
• Warm water – not hot, not cold, just cozy
• Active dry yeast – the tiny overachiever
• Sugar – feeds the yeast, not your sweet tooth
• Salt – don’t skip it; bland bread is a tragedy
• Olive oil – generous amounts, because focaccia
• Scallions (green onions) – sliced thin, green and white parts
• Sesame seeds – white or toasted, both win
• Optional: garlic powder, flaky salt, or a pinch of chili flakes

Bold reminder: Good olive oil = better bread. This is not the time to cheap out.

Step-by-Step Instructions

1. Wake up the yeast. Mix warm water, sugar, and yeast in a bowl. Let it sit for about 5–10 minutes until foamy. If it doesn’t foam, your yeast is ghosting you—start over.
2. Mix the dough. Add flour, salt, and olive oil to the yeast mixture. Stir until it turns into a sticky, shaggy dough. It should look messy but hopeful.
3. Let it rise. Cover the bowl and let the dough rise for about 1 hour, or until doubled. Warm spot helps. Cold kitchen? Give it time and encouragement.
4. Prep the pan. Drizzle olive oil generously into a baking pan. Transfer the dough in and gently stretch it toward the edges. No rolling pin needed—hands only.
5. Dimple like you mean it. Oil your fingers and press deep dimples all over the dough. This is oddly satisfying. Don’t be shy—focaccia loves drama.
6. Top it off. Sprinkle scallions and sesame seeds evenly. Add flaky salt if you’re feeling fancy. Drizzle more olive oil because… obviously.
7. Second rise. Let it rest another 20–30 minutes. This step gives you that airy, pillowy texture. Worth it.
8. Bake. Bake at 425°F (220°C) for 20–25 minutes until golden and crisp on top. Your kitchen will smell unreal.
9. Cool (a little). Let it cool just enough so you don’t burn your mouth. Then tear in.

Common Mistakes to Avoid

Let’s keep this bread glow-up drama-free.

• Using water that’s too hot. Hot water kills yeast. Lukewarm is the goal, not lava.
• Under-salting. Salt brings the flavor. Skipping it makes sad bread.
• Not enough olive oil. This isn’t the time for restraint. Dry focaccia is a crime.
• Rushing the rise. Yeast needs time. Let it live its best life.
• Being gentle with the dimples. Press deeper. Trust the process.

Alternatives & Substitutions

Because sometimes the pantry laughs at your plans.

• No scallions? Thinly sliced red onion or chives work great.
• No sesame seeds? Try nigella seeds, poppy seeds, or even sunflower seeds.
• Whole wheat flour? Swap half the flour for whole wheat. Full swap gets dense—just saying.
• Gluten-free? Use a trusted gluten-free bread flour blend. Texture will change, but flavor still slaps.
• Extra flavor? Add garlic powder or minced garlic to the oil drizzle. Bread loves garlic. Always.

FYI, focaccia is wildly adaptable. Once you get the base down, you’re unstoppable.

Final Thoughts

This scallion and sesame focaccia is proof that homemade bread doesn’t have to be intimidating.

It’s rustic, forgiving, and ridiculously satisfying—especially when you tear off a warm piece and realize you made this.

Bake it for guests. Bake it for yourself. Bake it just because your kitchen deserves to smell amazing today.

Now go impress someone—or yourself—with your new bread-baking confidence. You’ve absolutely earned it.

FAQ (Frequently Asked Questions)

Do I really need two rises?

Yes. Could you skip one? Technically. Should you? Not if you want fluffy bread.

Can I make the dough ahead of time?

Totally. Let it rise in the fridge overnight. Flavor gets even better.

Why is my focaccia dense?

Probably under-risen or over-floured. Dough should be sticky, not shy.

Can I freeze focaccia?

Yep. Wrap it well, freeze, and reheat in the oven. Still delicious.

What’s the best way to reheat it?

Oven or toaster oven. Microwave works, but you’ll lose crispness. Choose wisely.

Can I add cheese?

Absolutely. Sprinkle it on top before baking. Bread + cheese = correct choice.

Is focaccia supposed to be oily?

Yes. That’s not a flaw—that’s the point.