easy focaccia

This Garlic and Rosemary No Knead Focaccia recipe is super easy. It comes together quickly and and requires no special equipment. This Focaccia Bread has a crisp outside and a soft inside, and is super versatile - you can finish it however you like!

No Knead Focaccia

Bread Flour

All-Purpose Flour

salt

instant yeast

tsp sugar

Filippo Berio 100% Italian Extra Virgin Olive Oil

lukewarm water

grams Filippo Berio 100% Italian Extra Virgin Olive Oil

garlic,

rosemary,

Flaky sea salt

black pepper

In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil  and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine.This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! It might look a bit different to mine but if you have weighed your ingredients, all will be ok, promise.

Cover the bowl with a tea towel and leave to stand for 5 minutes. 

Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes. 

Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart. 

Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).

Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. (see notes on using a pan that isn't nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.

Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more. 

Drizzle the surface of the dough with a little more olive oil so that it does not dry out. 

Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven. 

Combine the 50g Filippo Berio 100% Italian Extra Virgin Olive Oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough. 

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. 

Sprinkle with the rosemary, flaky sea salt, and pepper. 

Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan. 

Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy. 

Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.

FOCACCIA DOUGH

The best focaccia I've ever made at home!! Possible the best focaccia I've ever had in my life!! Fluffy and airy but chewy inside all at the same time with perfect thin crust outside!!! Thanks for another amazing recipe!! I made a half a batch with regular stainless steel pan(not non-stick) but tried butter layer before olive oil coating like it was recommended and the focaccia came right out of the pan!! This recipe is going into my "keep" recipe :)

Thanks so much for all the detail in this recipe. I can t wait to try it!!

Fantastic! Thanks for this! 
I went ahead and did a full "1x" portion, turned out to be a big loaf but it's soooo good, I'm keeping this recipe forever! Thank you so much, I can become a confident baker ! :)

Waited all week as you were posting pics of you testing out the recipe for you to finally post this and was NOT disappointed! It is so fluffy. Can’t wait to try it with other toppings. The garlic burned a bit so I’m not sure if it would help to put foil on top in the last few minutes to prevent that? Will be making this again and again!

Absolutely the best focaccia recipe!  Thank you for the amazingly detailed and easy to follow steps.  This turned out beautifully!

I made this last night to have for breakfast and lunch today. My house smells amazing! It’s easily the best bread product I’ve made without the help of a machine. Very satisfying to make and eat.

This recipe is INSANE! I just cut into mine and am in heaven! I've made focaccia several times before using different recipes and this recipe by far was the easiest to make with the best result. And it used almost half the amount of olive oil I seem to use for other recipes, yet you couldn't even tell! This is my go to from now on.

Make this recipe!! I’ve tried many focaccia recipes and this is the best BY FAR. I did both rises at room temp. and it was still incredible. So springy and so much flavor. I used a nonstick cookie sheet with higher sides and that worked well. Took a little less than 25 mins in my oven. Can’t wait to make again and again. I left it on a cutting board and covered with an old tea towel overnight and it is still great the next day.

Delicious and easy! I chose to do both rises at room temp as it was a late day decision that I NEEDED this with my dinner. Steps were easy to follow, I used a 9×13 ceramic nordic ware pan and it seemed to work well, I did butter it first just to be safe. I chose to add red pepper flakes, thyme and a tiny bit of basil to the oil on top and then sprinkled it all over with parmesan.

Absolutely loved this recipe! It was really easy to follow. I did both rises at room temp and it came out so so good. It's super soft and fluffy on the inside but perfectly crispy on the outside. I made one with additional toppings but my favourite was the one with garlic, black pepper, and salt. It all works together so nicely. I'll definitely be making this again!

I've tried 8 different focaccia recipes this year, and so far this is my favorite! So crispy, soft, and fluffy all at the same time. I live in Hawai'i where it's warm so the two hour rise time before baking was perfect. Can't wait to try this again with some local/Hawai'i-style toppings like nori and mac nut seasoning.

Wow, this is probably the best bread I've made at home - and so easy!  I've made some terrible flat and tough foccacias before so this was a real breakthrough, ha.  I used active dry yeast in 110° F water and it worked great.  It had a 16hr rise in the fridge and then 2 hours at room temp.  25 minutes at 450° was perfect.  I can't wait until I can make this to share, so so good!

Made a half batch yesterday (because I didn’t have enough flour) it was so relish, that I sent the hubby to buy more flour and now a full batch is proving. Can’t wait to bake and eat! Thanks for the recipe, Erin! 

PS. I’d love to see more topping/flavour ideas.

This turned out soooo well despite my dough looking absolutely NOTHING like the dough in the video tutorial on Instagram! I was so nervous as my dough was soooo wet, even after doing the stretch &amp; folds, and didn't have much structure at all. I did both rises at room temperature, which could be part of the reason it remained so liquid-y. However I just crossed my fingers &amp; threw it in the oven anyway and it turned out PERFECT! I am not a baker by any stretch but am trying to start, so this was very encouraging :)

Chewy on the inside, crunchy on the outside. Amazing!

This recipe is very easy and tasty. Although I know the notes did not recommend it, the only 9 by 13 pan I had available was a Pyrex dish. I lined the bottom with parchment and used my small angled spatula to release sides after baking. Focaccia came out golden and delightfully crisp after 25 minutes of baking. Will definitely make this recipe again!

This recipe is definitely super easy. I used a pan which was a bit small so mine was very thick, but still baked fine. I went with a tapenade and onion topping.

With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!

Ridiculously Easy Focaccia Bread

all-purpose flour

instant yeast ((1 packet))

water

butter (for greasing pan)

olive oil (divided)

Italian seasoning or finely chopped fresh herbs

flaky sea salt (I

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.

Prepare the dough:

Preheat oven to 450˚F with a rack positioned in the center of the oven.

Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.

Serve warm or allow to cool completely then store in a zippered bag.

Bake:

To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.

Freeze:

Such an easy and delicious homemade bread that anyone can make!&nbsp;

Beginner's Three Cheese Focaccia

Fleischmann's® RapidRise Yeast

sugar

extra virgin olive oil (divided)

Spice Islands® Italian Herb Seasoning

parmesan cheese

mozzarella cheese

feta cheese

sea salt cheese

Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.

Combine water and 2 tablespoons olive oil in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not scalding hot to the touch (120° to 130°F).

Add water mixture to flour mixture. Stir with a large wooden spoon until well mixed. A dough will form.

Spread into greased 13 x 9-inch pan . The dough might not completely go to corners, but it will once it rises.

Cover with thin kitchen towel; let rise in warm place until doubled in size, about 30 minutes .

Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 2 tablespoons olive oil. Sprinkle top with more cheese, sea salt, and Italian herbs.

Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.

Bake for 30-35 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you'd like.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670619351/zb8koigwho9yqqdeclzr.mp4

This EASY Three Cheese Focaccia is the perfect bread for any beginner baker! This recipe is delicious, impressive, and super simple. Anyone can make this cheesy homemade focaccia bread.

Cheesy Focaccia Bread

This quick and easy easy focaccia recipe is fun to make, smells delicious and tastes amazing. The crispy crunch on the outside and pillowy center is just so good! This easy and foolproof focaccia is ready in about an hour and a half!

Quick And Easy Focaccia Recipe

active dry yeast (1/4 oz.)

AP flour,

olive oil

flaky sea salt

TB chopped fresh rosemary

TB chopped fresh sage

tsp chopped fresh thyme

Combine the yeast, sugar, and warm water into a bowl. Let sit for 10-15 minutes or until foamy.

Place the flour into a large bowl. Create a well in the center and pour in the yeast mixture.

Gently stir with a strong spatula until the dough starts to come together. It&#8217;s ready when it starts to pull cleanly away from the sides. Add a little more flour or a little more water as needed to achieve this result.

Dust your countertop with some flour. Knead the dough for about 2 minutes and form into a ball.

Oil a clean glass bowl, and place the ball of dough inside. Drizzle more olive oil on top so it&#8217;s evenly coated.

Drape a damp towel over the top and place it into a warm spot for 45 minutes to an hour; it should double in size during this time.

Pull the dough from the container and deflate it by gently punching it down with your fist. Sprinkle with a small amount of fresh herbs if you&#8217;d like.

Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Allow it to rest and slightly rise for about 10 minutes.

Make indentations by poking your fingers into the dough.

Top with more olive oil and a generous amount of flaky sea salt.

Bake for 15 minutes. The top should start to develop some color; if that has happened, remove it from the oven. If not, allow to bake for about 5 minutes more.

Transfer the focaccia to a cutting board and serve immediately.

to prepare the dough

This was really delicious and easy. No overnight rise  and on the table in an hour and a half !  I was worried that my dough seemed a bit sticky when I put it on the pan , put it turned out great. 
Will make this  a million more times , I’m sure . 
Thank you !!

Easy and wonderful! I served with rigatoni Bolognese - my family finished the entire loaf with dinner- lol
Instead of a skillet, I used a 9 “ casserole dish with a good amount of olive oil on the base before adding the dough. Delicious!

Made this with my son, and kids don’t want to wait overnight or all afternoon to enjoy the final result, so this quick recipe was perfect. Turned out delicious, too!

LOVED this focaccia!! 
My family loved it. Thank you!

By far the absolute best focaccia  recipe! Fluffy and tender- I added a mix of herbs I topped with parmesean cheese. Perfection!

This was super easy and delicious!! i don’t usually have luck with yeast but this turned out perfect

Thank You for sharing your recipe

Great recipe. I've made it a number of times. I do add a little salt to the flour.

Thank you this really was a quick and easy focaccia. I’m trying a new focaccia recipe every day and this one’s going in the book as the quick easy version. Just enough kneading and resting to develop some flavour.

Delicious! My first time making it in a cast iron skillet and it was fabulous

This was excellent! I had spontaneous company Coming and doubled the recipe and added some herbs and salt to the dough and it was delicious!! So easy and fast! Will be making again

Love this foccacia bread, so quick and easy when you are short on time, and very adaptable, it's great with some garlic, red 
onion  and rosemary and thyme, also done olives and sun-dried tomatoes, it doesn't last long thats for sure,

Absolutely delicious!   It came together quickly and baked up perfectly.   I will be making this for our next family dinner!!

This was an amazing base recipe for tonight's dinner.  I altered it but with sufficient baking experience behind me I am know that the next time I make it and don't alter, it will again perform beautifully.  Among the slight changes I made was to bake it in a 9 x 13 pan.  Next time I'll use an even larger dish as we aren't fans of deep focaccia's and this did come out at around 1 1/2" tall even with dimpling the dough.  The yeast/flour/liquid ratio worked beautifully and my dough was light and perfectly 'hole-y'.  As much as I love slow process, long fermented focaccia recipes sometimes you just need to get dinner on the table quicker and your recipe really helped me today, thank you.

This just came out of the oven. Spectacular!!

Needed salt. Other than that a fair recipe. Thanks

Recipe video above. Thanks to an ultra-high 93% hydration dough, all you need to do is mix in a bowl and pour into a pan - no kneading, no folding, no touching the dough until it&#39;s time to spread the surface with olive oil! The result is extraordinary - a golden, crisp crust with a soft, fluffy interior and a respectable amount of big bubbles.It’s so easy and so good, you’ll think you’ve died and gone to Focaccia Heaven!Sound too good to be true? Try it. :-) It&#39;s so low effort and so fool-proof, you&#39;ve got nothing to lose! :-)

Quick and dirty focaccia

(300 grams) bread flour ((or plain/all-purpose flour, Note 1))

yeast

tbsp extra virgin olive oil

Mix dry, then mix in water. Rise 2 hrs to double. Drizzle EVOO into pan, pour into pan, rise 45 min by 50%. Oil surface, very lightly dimple, sprinkle with salt flakes, bake 25 min at 220°C / 45°F (200°C fan).

ABBREVIATED:

Very sticky dough - Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula. Make a well in the centre, pour the warm water in then mix until you no longer see flour. It should be like a thick muffin batter - way too sticky and loose to knead.

Rise #1 (2 hrs) - Cover with cling wrap then put in a very warm place to rise for 2 hours or until doubled in volume. (Note 4)

Line pan - Use a 26.6 x 20 x 5cm (10.5 x 8 x 2&quot;) rectangle pan (metal, not glass or ceramic for crispier base) or a 22cm/9″ square pan, Lightly grease with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch then press into the pan, ensuring you have overhang to lift the focaccia out later. (Note 5)

Dough in pan - Drizzle and spread 1/2 tablespoon of olive oil in the pan on the paper. Pour the dough batter in, then use 2 rubber spatulas to coax the dough out into the corners as best you can. Don&#39;t get too hung up on this, it will fill the pan as it rises.

Rise #2 (45 min) - Cover with a cutting board (or similar - flat with some weight), then put in a very warm place for 40 minutes or until it rises by 50 - 70% (you should see some nice big bubbling on the surface). Halfway through, preheat oven.

FULL RECIPE:

Preheat the oven to 220°C / 45°F (200°C fan-forced) with the oven rack in the middle.

Drizzle 1 tbsp of olive oil across the surface. Rub a little oil on your fingertips then use your fingers to spread the oil lightly across the surface.

LIGHT dimpling - Use your fingers to LIGHTLY press dimples into the surface of the dough, only pressing down about 1cm/0.4&quot; into the dough, not all the way down like traditional focaccia else you will deflate the dough.

Salt flakes - Sprinkle all over the surface.

Bake for 25 minutes, rotating the pan at the 15 minute mark, until the surface is deep golden.

Cool 10 minutes - Lift the focaccia out of the pan using the excess paper onto a cooling rack, the slide the paper out from underneath. Cool for 10 minutes then attack! Always best served warm.

Bake!

Bread basket - I cut into 4cm / 1.5&quot; wide strips then each into 2 pieces. Appetiser or to nibble on with drinks - I cut them into smaller pieces (generous) 2-bite pieces. In every scenario, it&#39;s accompanied with a good extra virgin olive oil for dipping, sometimes with a swirl of aged balsamic vinegar. Also makes excellent cheese toasties and sandwiches!

Serving / cutting:

Oh yummy! Making this straight away.  But I'm going to use my Malden Smoked Salt to sprinkle on top.

Top 5 easy focaccia recipes from across the web

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No Knead Focaccia

Ridiculously Easy Focaccia Bread

Beginner's Three Cheese Focaccia

Quick And Easy Focaccia Recipe

Quick and dirty focaccia

Top 5 easy focaccia recipes from across the web

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Knead Focaccia

Ridiculously Easy Focaccia Bread

Beginner's Three Cheese Focaccia

Quick And Easy Focaccia Recipe

Quick and dirty focaccia

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine