easy focaccia recipe

Fig Olive Rosemary Whole Wheat Focaccia is easy to make, absolutely delicious, wholesome, and the perfect balance of sweet and salty. It&#039;s the perfect addition to an appetizer spread or cheeseboard, and it&#039;s also a wonderful bread to use for sandwiches, or just to snack on! You won&#039;t be able to get enough of the soft, fluffy, pizza-like dough and crisp edges!

Fig Olive Rosemary Whole Wheat Focaccia

active dry yeast (2 1/4 teaspoons)

water

honey

Bob's Red Mill Organic Whole Wheat Flour

salt

extra virgin olive oil, divided

rosemary

olives,

figs,

flaky sea salt

Place your yeast in a large mixing bowl (or the bowl of your stand mixer), along with the warm water and honey. Stir to combine. Set aside for about 10 minutes, or until foam appears on the surface. If your yeast doesn&#39;t foam, discard and try again. Either your water was too cool, or it was too hot.

To your yeast, add the whole wheat flour, salt, and 4 tablespoons of the olive oil. Mix in a stand mixer fitted with the dough hook attachment for 5 minutes. Once the dough is smooth and elastic, remove from the mixer and knead for an additional minute or so on a clean surface. Alternately, stir the ingredients together with a wooden spoon, and once the dough starts to come together, knead the dough for 5-6 minutes on a clean surface, dusted with flour to prevent sticking. Place the dough in an oiled bowl and cover with a dish towel. Let rise in a warm place for 1 hour - 1 1/2 hours, or until doubled in size. (I like to  preheat the oven to 400℉ to warm up the kitchen, turn it off, and place the bowl near or on top of the oven where it is giving off residual heat).

Once dough has risen, drizzle 2 tablespoons of oil into the bottom of a 9x13 sheet pan (half sheet pan). Punch down the dough, and press into the pan evenly, dimpling the dough with your fingertips, pressing all the way to the bottom of the pan, to create the focaccia &quot;dimples&quot;. Drizzle the top of the dough with a tablespoon of the olive oil. Cover with the same dish towel and let rise in a warm place for an additional 20 minutes.

Preheat oven to 425℉. Once dough has finished its second rise, press the sliced figs and olives into the top of the focaccia dough. Drizzle with the last tablespoon of olive oil, and sprinkle with the rosemary and a couple big pinches of flaky salt. Bake for about 20 minutes, or until focaccia is golden brown on the edges and the top. Let rest for 5-10 minutes before removing from pan and slicing. Serve warm or at room temperature.

This Easy Garlic Rosemary Focaccia is soft, fluffy, and golden with crispy edges and a garlicky, herby top. And you won&#039;t believe how easy (and fun) it is to make! There’s no kneading required- just stir, rest, and bake! Whether you&#039;re serving it with pasta, soup, or just dipping it in olive oil, it’s bakery-quality bread made right at home with almost no effort.

Easy Focaccia Recipe (Garlic Rosemary, No Knead, Crispy Edges)

(480 grams) all-purpose flour

(1 packet) instant yeast

olive oil (divided)

garlic (minced

rosemary (chopped (or 1 teaspoon dried))

Flaky salt (for sprinkling)

Make the dough (the night before or in the morning): In a large mixing bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon (15 ml) olive oil. Stir until a soft dough forms, no kneading!

Let it rise: Cover tightly with plastic wrap or a lid and let rest at room temperature for 8–18 hours. The dough will double in size and become bubbly. It may deflate slightly by the time you&#39;re ready to bake, this is normal.

Prep the pan: Generously coat a 9x13-inch (23x33 cm) baking pan with 2 tablespoons (30 ml) olive oil. Use a spatula to gently release the dough from the bowl and transfer it to the pan. Do not knead or punch it down, you want to preserve the bubbles! Gently stretch the dough toward the edges. Cover and let rest in the pan for 45–60 minutes.

Preheat oven: Preheat your oven to 425°F (220°C) while the dough rests in the pan.

Top and dimple: Just before baking, drizzle with the remaining 1 tablespoon (15 ml) olive oil. Use your fingers to press deep dimples all over the surface. Sprinkle with garlic, rosemary, and flaky salt.

Bake: Bake for 22–25 minutes, or until the top is golden brown and the edges are crisp. Let cool slightly before slicing and serving.

This recipe for sheet pan focaccia is so incredibly easy you will find yourself making this buttery Italian bread on the regular!

Sheet Pan Focaccia

dry yeast

sugar

flour

sea salt,

olive oil

butter, melted (optional)

Put the yeast and sugar in a large mixing bowl.  Stir in 2 ½ cups of warm water, give it a gentle stir and then let it sit for 10 minutes.

Mix the flour and the sea salt together in a large mixing bowl and add it to the yeast mixture.  Mix it up until you have a nice shaggy looking ball of dough.

Wipe out the bowl that had the flour in it and pour in a quarter cup of olive oil.  Put your dough in the bowl, turn it around so it is all coated with the oil, and then cover the bowl with plastic wrap.  Pop it in your fridge and let it sit overnight (you want at least 10 hours of rising time, and for the dough to be nice and big, about double in size).

Once the dough has risen, line a 13 x 9 inch rimmed baking pan with parchment and drizzle the parchment with 2 tablespoons of olive oil.

Take the dough out of the fridge and squish it with your hands a few times to flatten it out, and, and then transfer it to your baking pan.  Smoosh it a little more until it is roughly a rectangle.  Let it rise for another 2 to 3 hours (hey, nobody said this was going to be speedy!) until it is puffy and a little more risen.

Preheat your oven to 450.  Now smoosh the dough to the edges of the baking sheet and then press your fingers into it until it is covered in little dents.  Drizzle it with another tablespoon or two of olive oil and give it a generous sprinkle of sea salt and rosemary leaves.

Pop it in the oven and bake it up until it is golden and puffed, about 25 minutes.

Now, this last part is optional – kinda, because it is SO delicious.  Melt up a quarter cup or so of your favorite butter (hello, Kerrygold!) and drizzle it over the top.  And slice it up!

Hey Kate,
It turned out GREAT!!! I'm so happy! Thank you for answering my questions. I love to cook, but I rarely bake or make breads. But this was easy and I'm eating it now. It's so good! And it looks just like your picture!!

This recipe is so reliable - the bread comes out GREAT every time! The perfect side for a pasta dish. Love this!

What would you suggest for flour and water ratio.   I have this at 98.5% hydration, which seems incredibly high.

I have made many no knead focaccia recipes and this one is THE best. With other recipes, even the very highly rated ones, there always tasted like something was missing from what I’ve had in restaurants. This recipe got it perfectly!! I think it’s because of the  amount of sugar and oil- most recipes don’t add sugar or skimp on the oil. Sure if you want to be “healthy” you can use less but if you want absolutely delicious lip smacking focaccia you need them! I don’t even add the butter and the amount of oil is perfection. I almost cried when I thought I lost this recipe because it really is the best. Thanks Kate!!

Thank you for sharing this recipe. I am always reluctant when trying new recipes using.yeast, but your presentation with pictures and dialogue was super useful 
This is definitely a keeper.
Looking forward to trying so many of your other recipes.
Thank you

This Garlic Rosemary Focaccia recipe offers a fragrant, flavorful homemade Italian bread with a tender crumb and crisp top. Infused with roasted garlic and fresh rosemary, this focaccia is perfect as a side dish or a savory snack. The dough is prepared with instant yeast, olive oil, and a touch of sugar, then baked to golden perfection with a sprinkle of coarse salt for that authentic finish.

Garlic Rosemary Focaccia Recipe

Olive oil (divided)

Instant yeast (or 2-1/4 teaspoons)

All purpose flour (480 grams)

Salt

salt (for topping)

Whole garlic bulbs (bulbs separated and peeled)

Activate Yeast

Using a thermometer, ensure the water temperature is between 105°F and 115°F to properly activate the yeast. Add the granulated sugar and instant yeast to the warm water, stirring gently, then allow the mixture to sit undisturbed for 5 minutes until it becomes frothy.

Roast Garlic

Preheat your oven to 350°F. Place the peeled garlic cloves in a small skillet and bake for approximately 30 minutes until soft and fragrant. Once roasted, chop half of the garlic cloves to incorporate into the dough and reserve the remaining for topping the focaccia.

Measure Flour

Measure 3-3/4 cups of all-purpose flour using the spoon and leveling technique to avoid compacting and ensure accuracy.

Mix Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook, combine the measured flour, salt, 1/4 cup of olive oil, and the chopped roasted garlic. Mix these ingredients to distribute evenly.

Add Yeast Mixture and Knead

Pour the frothy yeast mixture into the flour mixture slowly while mixing. After initial mixing, increase the speed to medium and knead the dough for about 5 minutes. If the dough is sticky, gradually add a little more flour. The dough should pull away from the sides of the bowl and feel tacky but not sticky.

First Rise

Transfer the dough into a large mixing bowl greased with olive oil. Brush the dough surface with olive oil, then cover the bowl tightly with plastic wrap.

Proof Dough

Place the covered dough in a warm spot for 1.5 hours or until it doubles in size.

Preheat Oven for Baking

When the dough has risen, preheat your oven to 400°F.

Prepare Baking Sheet and Shape Dough

Grease a 9&#215;13-inch baking sheet with olive oil. Empty the risen dough onto the sheet and gently press it out with your fingers to cover the entire surface evenly.

Second Rise

Cover the shaped dough with plastic wrap again and let it rest in a warm place for an additional 30 minutes.

Dimple the Dough

After the dough has risen, use your fingers to poke dimples evenly all over the surface.

Add Toppings

Brush the dough generously with olive oil. Sprinkle the remaining roasted garlic cloves and fresh rosemary leaves evenly over the top, then sprinkle with coarse salt.

Bake the Focaccia

Place the baking sheet on the middle oven rack and bake for about 20 minutes until the focaccia is golden brown and cooked through.

Final Olive Oil Brush

Remove the focaccia from the oven and immediately brush lightly with olive oil for a shiny, flavorful finish.

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