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.

Top 3 easy focaccia recipes from across the web

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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No Knead Focaccia

Ridiculously Easy Focaccia Bread

Beginner's Three Cheese Focaccia

Top 3 easy focaccia recipes from across the web

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 6,000 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

The most viewed easy focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine