focaccia recipe

A super simple focaccia bread recipe that comes together quickly that you can customize with your favorite toppings.

Easy Focaccia Recipe

flour

Tablespoon rapid rise yeast

water

salt

sugar

olive oil, divided

In a large bowl mix flour and yeast.

Stir hot water, salt, and sugar together in...

Stir hot water, salt, and sugar together in a glass measuring cup until salt and sugar dissolve. Add 1/2 cup olive oil to hot water mixture and pour everything into the bowl with the flour and yeast.

Mix everything together with your hands until all...

Mix everything together with your hands until all dried bits of flour are incorporated into one dough ball.

Lightly sprinkle countertop with flour. Knead dough 40...

Lightly sprinkle countertop with flour. Knead dough 40 times, adding more flour if necessary. Grease bowl with 1 teaspoon olive oil, place dough ball into bowl, cover with plastic wrap and let rise in a warm place for one hour.

Preheat oven to 425ºF.

When one hour is up, pour half of...

When one hour is up, pour half of remaining 1/4 cup of olive oil onto a baking sheet. Punch down dough ball and place on sheet, moving around to grease underside with olive oil. Drizzle top of dough with remaining oil and spread out gently with hands to a thickness of 1-inch.

Press on dough hard enough with your fingers...

Press on dough hard enough with your fingers to leave imprints all over. Add focaccia toppings, and bake 23-25 minutes, or until golden.

https://mediavine-res.cloudinary.com/video/upload/hufkz5ziryimcc6mbrdw.mp4

An Easy Focaccia Bread Recipe where all you need is (a lot of) olive oil, some focaccia toppings, one hour to rise, and 25 minutes to bake.

Easy Focaccia Bread Recipe

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

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.

Easy focaccia recipe that yields thick soft slices of delicious Italian bread. The yeast-leavened dough is made with olive oil, fresh rosemary, and salt.

Rosemary Focaccia Bread

¼ teaspoon active dry yeast

all-purpose flour (divided)

olive oil (divided)

yellow cornmeal (optional)

rosemary

In a large bowl combine sugar and ¼ cup warm water, about 100 to 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If mixture bubbles and doubles in volume the yeast is active and ready to use.

Add the remaining 1 ¼ cup of water, ¼ cup olive oil, and 1 cup flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.

Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.

Transfer dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour, do not add too much as it will make the dough very dry.

Grease a medium bowl with 1 teaspoon of olive oil. Add the dough, turn to coat so that it is lightly greased.

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm draft-free space until doubled in size, about 1 to 1 ½  hour. The ideal temperature is 75 to 85ºF (24 to 29ºC), the rise time is dependent on how warm the environment.

Grease the bottom of a ¼ sheet sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13x9-inch baking pan.

Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.

Brush the top of the dough with 1 tablespoon olive oil. Allow dough to proof uncovered in a warm spot until doubled, about 30 minutes.

Set the oven rack to the center position. Preheat to 400ºF (204ºC).

Add dimples all over the dough with fingers. Drizzle about 2 teaspoons olive oil into the indents.

Evenly sprinkle ½ teaspoon of salt and the chopped rosemary over the dough.

Bake focaccia until lightly browned, about 20 minutes. Brush with more olive oil if desired.

Let cool in the pan for 5 minutes then transfer to a cooling rack.

Slice the focaccia into smaller pieces and serve warm or at room temperature.

Recipe video above. Forget the pale, too-sweet pillow bread that fuelled the focaccia rage of the 90&#039;s. This is how Focaccia should be - crispy on the outside, yet moist and fluffy inside with a little chew. This authentic Italian bread is bursting with character and impossible to stop eating at just one slice!

Focaccia recipe

bread flour ((Note 1))

tsp white sugar

salt (, kosher/cooking salt)

tsp instant / rapid rise yeast ((Note 2))

tbsp extra virgin olive oil

tsp sea salt flakes ((Note 4))

garlic (,

extra virgin olive oil

tsp finely chopped rosemary leaves ((fresh))

cherry tomatoes (, red)

oregano leaves rosemary

kalamata olives (, pitted)

Make mashed potato: Peel potato, cut into 2.5cm / 1&quot; chunks. Boil until fully tender (around 10 - 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.

Mix Dry: Place flour, salt, sugar and yeast in a large bowl and mix well with a firm rubber spatula.

Add Wet: Make a well in the centre, then add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky – too sticky to knead by hand.

Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once potato is evenly incorporated, shape roughly into a ball in the bowl.

Rise 1: Cover bowl with cling wrap, then put in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size. (Note 6)

Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Scrape dough in, then fold the edges of the dough into the centre six times. Shape into ball, cover with cling wrap.

Rise 2: Put the bowl in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.

Prepare pan (see Note 7 for pan types info): Meanwhile, prepare the pan. Use a 26.5 x 20 x 5 cm / 10.5 x 8 x 2” metal non-stick pan, or a 9”/23cm round cake pan, preferably not springform. Pour in 2 tablespoons of olive oil, then smear it all across the base and along the walls.

Preheat oven: Preheat oven to 220°C / 430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins for best results.

Put dough in pan: Scrape dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.

Rise 3: Cover pan with cling wrap, then put in a warm place for 40 minutes until the dough expands and fills the pan, and the heigh rises by around 25 - 30%.

Focaccia Dough:

Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.

Poke! Using both your hands like claws, push your fingers deep into the dough,  right to the base of the pan to create the signature dimples. Do this around half a dozen times across dough surface. This will somewhat deflate the dough and is OK. (Note 8)

Toppings: Top with toppings of choice – see below.

Finishing olive oil &amp; salt flakes: Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.

Prepare for Baking:

Bake for 25 - 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.

Cool: Turn out onto a cooling rack. Let is rest for at least 10 minutes before cutting to serve. It is ridiculously good served freshly made!

Optional: Finishing with a final flourish of extra virgin olive oil across the surface certainly doesnʼt go astray! Also some olive oil for dipping is always welcome. :)

Bake:

Confit Garlic &amp; Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.

Cherry tomato: Squish each tomato while holding near focaccia surface. Press onto surface, pushing into the dough. Sprinkle with oregano. Proceed with recipe.

Olives: Press onto surface of focaccia, pushing into the dough. Sprinkle with oregano. Proceed with recipe.

TOPPINGS:

An easy no knead focaccia recipe you can customize with any toppings. Step-by-step photos make this recipe perfect for bakers of all levels.

all purpose flour

instant yeast ((1 packet + 3/4 teaspoon))

olive oil ((plus about 1/4 cup additional for drizzling))

flaky sea salt

Chopped fresh rosemary (optional)

toppings (optional, see above post for ideas)

In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, whole wheat flour, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (check your packet; some brands call for 110 degrees F; others up to 130 degrees F).

Knead

With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky.

Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 to 2 hours, until the dough becomes puffy, or store in the refrigerator for up to 3 days.

Prep

Meanwhile, prepare any desired focaccia toppings.

Shape

Place a rack in the upper third of your oven and preheat the oven to 375 degrees F. Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick oblong shape (it may not be uniform), then cover with lightly oiled plastic and let rest 15 minutes.

With your fingertips, “dimple” the dough by poking it gently all over. Generously drizzle additional olive oil over the top of the dough, then sprinkle evenly with flaky salt. Add any other desired toppings (see blog post above for suggestions).

Bake

Bake until golden brown, 20 to 25 minutes, checking at the 18 minute mark. Serve warm or at room temperature.

Rosemary, roasted garlic, olive oil, and sea salt infuse this focaccia bread with rich, savory flavor.

(¼-ounce) package active dry yeast ((2¼ teaspoons))

cane sugar

all-purpose flour (plus more for kneading)

whole wheat flour

sea salt

extra-virgin olive oil (plus more for brushing)

Roasted Garlic (optional)

red pepper flakes (optional)

In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook attachment, place the flours, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.

Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.

Coat a 10 × 15-inch rimmed baking sheet with the remaining ¼ cup olive oil. Punch the dough down, transfer to a lightly floured surface, and knead several times. Place the dough in the pan and press to spread it out to the pan’s edges. Flip the dough over and spread it to the edges again. Make indentations with your fingers, every few inches apart, all over the dough. Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.

Preheat the oven to 425°F. Remove the plastic wrap. Cut the roasted garlic cloves in half and push them into the surface of the dough. Sprinkle with the rosemary, and red pepper flakes, and bake for 20 minutes, until golden brown.

This delicious homemade vegan focaccia bread recipe is so easy to make. Topped with fresh rosemary, sea salt and olive oil it&#39;s the best ever.

Vegan Focaccia

Vegan Butter

Tablespoons Olive Oil (Extra Virgin, Divided)

All Purpose Flour ((416 grams))

Packet Instant Yeast (2 1/4 teaspoons)

White Granulated Sugar

Salt

Water

Rosemary

Grease a 9x13 oven safe dish with vegan butter. Drizzle 2 tablespoons of olive oil over the bottom of the greased dish.

Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together.

Add warm water and 2 tablespoons of olive oil and mix into a shaggy dough.

Transfer the dough to the prepared 9x13 baking dish. Just tip the dough out into the dish, don&#39;t try and spread it or anything, just let it sit in the dish however it lands.

Cover the dough and let it rise for 1 hour.

After 1 hour you&#39;ll see that the dough will have risen and spread out in the dish.

Preheat the oven to 425°F (220°C).

Dip your fingers in olive oil (to prevent them sticking) and then use your fingers to press holes all over the dough.

Sprinkle fresh rosemary and sea salt on top of the dough and drizzle the remaining 2 tablespoons of olive oil over the top.

Bake for 20 minutes until beautifully golden on top.

You can slice and serve directly in the dish, or you can remove the focaccia from the baking dish and cut into squares.

Serve fresh and warm from the oven.

simple, unfussy, forgiving, and utterly delicious. this basic focaccia recipe can be enjoyed as is or dressed up with toppings.

sourdough discard focaccia

180 g king arthur all purpose flour

60 g king arthur bread flour

60 g einkorn flour

234 g water, 90-95°F

g sea salt

60 g sourdough starter discard

g additional water ((optional))

g extra virgin olive oil ((perhaps more to drizzle))

in a medium to large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.

9 pm: autolyse

sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. incorporate gently by folding dough over a 2-3 times.

then, measure out discard starter (room temp or from fridge), and add to bowl. this is a very wet dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes.

9:50 pm: mix

this dough needs an overnight bulk rise at room temperature of about 10 - 12 hours, until the dough is doubled and bubbly, with 2 stretch and folds in the first 2 hours. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that.

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