Trader Joes Focaccia Bread Recipe

This Trader Joes Focaccia Bread Recipe uses the Trader Joe’s Focaccia Bread Mix as the base and turns it into something that looks and tastes like it came out of a proper Italian bakery. The mix already has the yeast and herb packet measured in — all you add is warm water and olive oil. What separates a good focaccia from a flat, forgettable one is technique: how deeply you dimple, how much olive oil goes into the pan, and how long you let it rest before the tray goes in the oven. The mix handles the dough. This recipe handles everything else.

Most people under-oil their focaccia pan and end up with bread that sticks and has a pale, dry bottom. The bottom of the pan needs a genuine puddle of olive oil — not a thin coat. The dough sits in it and the bottom fries gently as the top bakes, which gives you that crispy, golden underside that is the actual hallmark of good focaccia. The dimples matter too. Shallow pokes with just the fingertips are not enough. Press all the way down to the first knuckle so the indentations hold the oil you drizzle on top before baking.

The toppings here are cherry tomatoes, fresh rosemary, Kalamata olives, and red onion — pressed in after dimpling so they sink into the dough slightly rather than sitting on the surface. The Trader Joe’s Everything Bagel Seasoning scattered on at the end adds a layer of flavor that works surprisingly well with the herbs in the mix. If you are looking for something to serve alongside it, the Trader Joe’s Spinach Dip Recipe is the obvious companion — warm bread and a rich dip on the same table.

Trader Joes Focaccia Bread Recipe Ingredients

For the Dough

• 1 package Trader Joes Focaccia Bread Mix (includes yeast and herb seasoning packets)
• 1 cup warm water (110 degrees F)
• 5 tablespoons extra virgin olive oil, divided

For the Toppings

• 1 cup cherry tomatoes, halved
• 4 sprigs fresh rosemary
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra virgin olive oil (for drizzling)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon Trader Joes Everything Bagel Seasoning (optional)

How To Make Trader Joes Focaccia Bread

1. Mix the dough: Empty the Trader Joe’s Focaccia Bread Mix into a large bowl. Add the warm water and 2 tablespoons of olive oil. Stir until a rough dough forms, then knead by hand on a lightly floured surface for 7 to 8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 6 to 7 minutes.

2. First rise: Shape the dough into a ball and place it back in the bowl. Cover with a clean kitchen towel or plastic wrap. Set in a warm spot and let rise for 45 to 60 minutes until the dough has roughly doubled in size and feels light and airy when you press it gently.

3. Prepare the pan and stretch the dough: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it to coat the entire base generously — the bottom needs a real layer of oil, not just a thin film. Transfer the risen dough to the pan. Using your hands, press and stretch it outward to fill the corners. If it springs back, let it rest for 5 minutes and stretch again.

4. Dimple and add toppings: Drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Dip your fingers in the oil and press them firmly straight down into the dough all the way to the knuckle, covering the entire surface with deep indentations. Do not use just your fingertips — the dimples need to be deep enough to hold the toppings and the oil. Press the halved cherry tomatoes, rosemary sprigs, Kalamata olives, and sliced red onion into the dimples. Sprinkle the herb seasoning packet from the mix, the flaky sea salt, and Everything Bagel Seasoning over the top.

5. Rest then bake: Cover the pan loosely and let the dough rest for 20 minutes. It will puff slightly. Preheat the oven to 400 degrees F (200 degrees C). Bake uncovered on the middle rack for 22 to 26 minutes until the top is deep golden brown and the edges are pulling away from the sides of the pan.

6. Cool and slice: Remove from the oven and let the focaccia cool in the pan for 10 minutes before cutting. Run a spatula or butter knife around the edges to loosen, then slide onto a cutting board. Slice into squares and serve warm.

Recipe Tips

• Water temperature is critical: The yeast in the mix is activated by warm water between 105 and 115 degrees F. Water that is too cold will slow the rise significantly. Water that is above 120 degrees F will kill the yeast entirely and the dough will not rise. Use a thermometer if you have one, or test on your wrist — it should feel warm but not hot.
• Do not skim on the oil in the pan: The layer of olive oil in the bottom of the pan is what gives focaccia its characteristic crispy, golden underside. It should pool visibly across the entire base before the dough goes in. A thin coat is not enough — you need at least 2 full tablespoons for a 9×13 pan.
• Dimple to the knuckle, not just the surface: Shallow finger pokes close up during the final rest and bake and you lose the signature texture. Press firmly all the way down. The deeper the dimples, the more oil and flavor pools in them during baking.
• Press toppings in, do not just lay them on: Cherry tomatoes and olives placed on top will roll off or burn before they soften. Press them firmly into the dimples so they sit below the surface of the dough. They will sink slightly more during baking and caramelize at the edges.
• Use good olive oil: Focaccia has three ingredients — flour, water, and olive oil. The oil is the flavor. A cheap vegetable oil will give you flat-tasting bread. Extra virgin olive oil with some body to it makes a noticeable difference in both the crust and the crumb.

What To Serve With Focaccia Bread

Focaccia is versatile enough to go in several directions. As an appetizer it works best alongside something to dip into — the Trader Joe’s Spinach Dip Recipe is a natural match and both can be ready in under an hour. Good olive oil with flaky salt and a splash of balsamic vinegar on the side is an even simpler option. As a side for a main meal, focaccia pairs well with soups, pasta, and roasted chicken — it soaks up any sauce or broth left in the bowl. Sliced the next day, it makes an excellent sandwich bread for lunch. For a complete spread, the Trader Joe’s Artichoke Dip Pasta Recipe and this focaccia together make a full Italian-style table with minimal effort.

How To Store Focaccia Bread

Store cooled focaccia wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. Do not refrigerate it — the cold environment dries out the crumb quickly and the crust goes rubbery rather than crisp. To restore the texture on day two, place slices directly on the oven rack at 350 degrees F for 5 to 6 minutes. They come back close to fresh. For longer storage, cut the focaccia into squares, freeze flat on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat frozen pieces at 375 degrees F for 8 to 10 minutes directly from frozen — no need to thaw first.

FAQs

Can I use Trader Joe’s pizza dough instead of the focaccia mix?

Yes. Let the pizza dough come to room temperature for 30 minutes, then stretch it into an oiled 9×13-inch pan. Let it rest for another 30 to 45 minutes, dimple deeply, add toppings and olive oil, and bake at 400 degrees F for 20 to 25 minutes. The result is slightly denser than the mix version but still excellent.

How do I know when the focaccia is done?

The top should be deep golden brown, not just lightly tan. The edges will pull away from the sides of the pan slightly. Lift one corner with a spatula — the bottom should be golden and feel firm, not soft or doughy. If it is golden on top but the bottom feels soft, return it to the oven for 3 to 5 more minutes.

Can I add more toppings than the recipe calls for?

Yes, but keep them in a single layer. Piling on too many toppings adds moisture that steams the surface instead of letting it brown. Stick to toppings that will roast or caramelize well — cherry tomatoes, olives, thin onion slices, fresh herbs, and small amounts of cheese all work. Anything that releases a lot of water should be roasted first.

Can I make the dough ahead of time?

Yes. After mixing, cover the dough tightly and refrigerate for up to 18 hours instead of doing the room temperature rise. Pull it out 1 hour before baking, let it come to room temperature, then stretch into the pan, dimple, add toppings, and bake. The cold fermentation actually deepens the flavor.

Nutrition

• Calories: 195 kcal
• Fat: 9 g
• Carbohydrates: 25 g
• Protein: 4 g
• Fiber: 2 g
• Sodium: 340 mg

Trader Joes Focaccia Bread Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Golden, pillowy focaccia made with Trader Joe’s Focaccia Bread Mix, topped with cherry tomatoes, fresh rosemary, Kalamata olives, and red onion. Crispy on the bottom, airy inside, ready in under 1 hour 30 minutes.

Ingredients

• 1 package Trader Joes Focaccia Bread Mix (includes yeast and herb seasoning packets)

• 1 cup warm water (110 degrees F)

• 5 tablespoons extra virgin olive oil, divided

• 1 cup cherry tomatoes, halved

• 4 sprigs fresh rosemary

• 1/2 cup pitted Kalamata olives, halved

• 1/4 cup red onion, thinly sliced

• 2 tablespoons extra virgin olive oil (for drizzling)

• 1 teaspoon flaky sea salt

• 1/2 teaspoon Trader Joes Everything Bagel Seasoning (optional)

Directions

• 1. Mix the dough: Empty the Trader Joe’s Focaccia Bread Mix into a large bowl. Add the warm water and 2 tablespoons of olive oil. Stir until a rough dough forms, then knead by hand on a lightly floured surface for 7 to 8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 6 to 7 minutes.
• 2. First rise: Shape the dough into a ball and place it back in the bowl. Cover with a clean kitchen towel or plastic wrap. Set in a warm spot and let rise for 45 to 60 minutes until the dough has roughly doubled in size and feels light and airy when you press it gently.
• 3. Prepare the pan and stretch the dough: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it to coat the entire base generously — the bottom needs a real layer of oil, not just a thin film. Transfer the risen dough to the pan. Using your hands, press and stretch it outward to fill the corners. If it springs back, let it rest for 5 minutes and stretch again.
• 4. Dimple and add toppings: Drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Dip your fingers in the oil and press them firmly straight down into the dough all the way to the knuckle, covering the entire surface with deep indentations. Do not use just your fingertips — the dimples need to be deep enough to hold the toppings and the oil. Press the halved cherry tomatoes, rosemary sprigs, Kalamata olives, and sliced red onion into the dimples. Sprinkle the herb seasoning packet from the mix, the flaky sea salt, and Everything Bagel Seasoning over the top.
• 5. Rest then bake: Cover the pan loosely and let the dough rest for 20 minutes. It will puff slightly. Preheat the oven to 400 degrees F (200 degrees C). Bake uncovered on the middle rack for 22 to 26 minutes until the top is deep golden brown and the edges are pulling away from the sides of the pan.
• 6. Cool and slice: Remove from the oven and let the focaccia cool in the pan for 10 minutes before cutting. Run a spatula or butter knife around the edges to loosen, then slide onto a cutting board. Slice into squares and serve warm.