easy focaccia bread

This fluffy focaccia bread is covered in a delicious herbed olive oil. This bread pairs perfectly with so many main course recipes. Enjoy!

Focaccia Bread

olive oil

herbs de provence

salt

pepper

garlic

bread flour (see note

instant yeast

water

olive oil (for

In a small sauce pan add the olive oil and salt. Stir over medium-low heat until it reaches 100-110°F. Add the dried herbs, pepper, and garlic and stir to combine. Remove from heat and let the mixture steep while you make the focaccia dough. 

Herb Oil

In the bowl of a stand mixer add the bread flour, salt, and yeast. Whisk to combine. Next add the olive oil and water. Mix with the paddle attachment until the ingredients form into a sticky ball. Change to the dough hook and mix on medium speed for 5 minutes, or as long as it takes to form a tacky ball. The dough should clear the bottom and sides of the bowl. If yours doesn’t clear the sides of the bowl, add a tablespoon of flour at a time until the dough does so. IF by chance the dough sticks to the bottom of the bowl a little bit, that’s ok. We just don’t want a dry dough. (My dough always cleans the sides and bottom of the bowl).

Transfer the dough to a floured work surface. Pat the dough into a rectangle. Grab both ends and stretch the dough until it’s twice it’s size. Fold it letter style, over itself to return the dough back to a rectangular shape. Spritz the top of the dough with olive oil or nonstick cooking spray. Cover the dough with plastic wrap and let rest for 15 minutes. 

Stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 15 more minutes. 

One last time, stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 30 more minutes. The dough should rise slightly during this time (but won’t double in size). 

Line a baking sheet with parchment paper and spread the ¼ cup of olive oil over the parchment (use your hands or a pastry brush), making sure the olive oil covers the entire surface. 

Transfer the dough to the baking sheet. Spoon half of the herb oil over the dough. 

Using your fingertips, dimple the dough, gently inching it to the a majority of the pan. The dough doesn’t have to fit into the corners at this time. Add more herb oil as needed to the top of the dough. You want the entire surface coated in oil. 

Cover the pan with plastic wrap and place in the refrigerator for 2 hours (or overnight if you wish) see note #2. 

Remove from the fridge. Drizzle remaining herb oil over the dough and dimple again. The dough should go to the sides and corners of the pan. Loosely cover with the plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 

See note #3. About 30 minutes into the proofing, preheat the oven to 500°F. 

When ready to bake, remove the plastic wrap, place the dough in the oven and immediately turn the oven to 450°F. Bake for 10 minutes. Then, rotate the pan 180° and bake an additional 5-8 minutes or until the top is lightly golden brown. 

Remove from the oven and transfer the bread to a cooling wrack. Let cool for 15 minutes before slicing and servings. 

Dough

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))

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:

No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

Super Easy No-Knead Focaccia

All-purpose flour

tsp Yeast

Salt

Sugar

(455 gms) Lukewarm water

tbsp Olive oil

Sea salt and Rosemary

Combine the flour, yeast, salt, and sugar in a large bowl.

Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.

Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.

Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.

When you&#39;re ready to bake, grease a 9&quot; x 13&quot; or 10&quot; x 12&quot; pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.I used a 10&quot; x12&quot; pan and lined it too.

Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.

Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.

Pour 2 tablespoons of olive oil in the center of the prepared pan.

Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.

Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.Mine doubled in 1.5 hours.

Preheat the oven to 220 C.

Sprinkle rosemary ( if using ) all over the surface of the dough.

Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.

Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.

Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!

This easy focaccia bread is a no-knead, one-bowl recipe that gives you a soft, airy crumb, a crisp olive-oil crust, and reliable results every time. Made with simple pantry ingredients and minimal hands-on work, it’s a foolproof way to bake homemade focaccia for everyday meals, sandwiches, or sharing at the table.

Easy Focaccia Bread (No Knead, One Bowl)

instant dry yeast (see notes for substitutions)

sugar (helps activate the yeast)

all-purpose flour (bread flour also works)

salt (essential for classic focaccia flavor)

extra virgin olive oil (divided)

extra virgin olive oil

rosemary (optional, fresh or dry)

bloom the yeast

Bloom the yeast: Add 1¾ cups&#32;lukewarm water, 2 teaspoons&#32;instant dry yeast, and 2 teaspoons&#32;sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.

make the dough

Make the dough: Add 4 cups&#32;all-purpose flour and 3 teaspoons&#32;salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.Add 2 tablespoons&#32;Extra Virgin Olive Oil and stir again. The dough will be wet and soft. That’s correct.

proofing

Cover the bowl with a damp cloth or plastic wrap.Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.You can also let it rise at room temperature. In cooler kitchens, this will take longer.Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.

folding

Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.

second proofing

Second rise in the pan: Grease the pan well with 2 tablespoons&#32;Extra Virgin Olive Oil. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.In the meantime, preheat the oven to 450°F (230°C).

add topping

Dimple and top: Mix 2 tablespoons&#32;extra virgin olive oil, 3 tablespoons&#32;water, and ½ teaspoon&#32;salt in a small bowl.Dip your fingers into the mixture and press deep dimples into the dough.Pour the rest of the mixture on top. Sprinkle with ½ teaspoon&#32;rosemary or more if you like.

bake

Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.

I love your recipes! The healthiest cooking and eating I have done this past year is because of you. Thank you so much!

I made this today, and it was super easy and delicious!

I had never baked any kind of bread before. I knew very little about how to bake bread- how to bloom yeast, proof dough- any of it. And this recipe made it easy for me. The bread came out fantastic. It turned out so good that I am making it again a week later! Thank you for making it seem less complicated and intimidating to a beginner.

Best focaccia ever, easy, quick, my to go to for years now!

This was a very simple recipe to follow. I appreciate the breaking down of every ingredient and step of this. This was my first time making any kind of bread and I am more than proud with the finished product. Thank you.

Just made mine and added, jalapeño and sharp cheddar! Wonderful recipe :-)

I always use this recipe and I always have trouble getting it out of the 9x12 pan. I use all the olive oil stated in the recipe too. It is a great bread recipe, I’d just love a solution for getting it out of the pan

So simple and delicious, my family loved it. I topped with roasted tomatoes, garlic, rosemary, and salt

Love all your recipes simple ,old school , health , and sooo good

I have been living in Sicily but from California. I love it here! But we have to move home to cali for a few years.  I love your story and recipes

This was really easy, and turned out so pretty! Tasty, too!I topped mine with rosemary and thyme, cherry tomatoes and sliced kalamata olives, and sprinkled it with vanilla salt. Baked it on a half sheet pan.

https://www.youtube.com/watch?v=KZqBR1vjG-4

GET RECIPE: https://theplantbasedschool.com/focaccia-no-knead/

This easy focaccia recipe will yield perfectly baked bread with a golden crisp crust and a soft, airy crumb.

You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.

And with this no-knead focaccia recipe, you won’t even make your hands dirty.

INGREDIENTS:
FOR THE DOUGH
1¾ cups (440 grams) lukewarm water
2 teaspoons (7 grams) instant dry yeast substitute active dry yeast
2 teaspoons (8 grams) sugar
4 cups (600 grams) all-purpose flour or bread flour
3 teaspoons (12 grams) salt
2 tablespoons (30 grams) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper)

TOPPING
2 tablespoons (15 - 30 grams) extra virgin olive oil
3 tablespoons (45 grams) water
½ teaspoon (2.5 grams) salt
1 teaspoon (5 grams) flaky salt
5 sprigs rosemary

BAKE: When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Please enjoy ❤️ Nico & Louise

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Ridiculously Easy Focaccia Bread

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Easy Focaccia Bread (No Knead, One ...

Top 4 easy focaccia bread recipes from across the web

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

Top Tags

Focaccia Bread

Ridiculously Easy Focaccia Bread

Super Easy No-Knead Focaccia

Easy Focaccia Bread (No Knead, One ...

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