Focaccia Bread

Why You’ll Love This Recipe

This focaccia recipe is straightforward and perfect for both novice and experienced bakers. Its no-knead method simplifies the process, and the result is a golden, crispy crust with a tender, flavorful interior. Plus, the recipe allows for various toppings, letting you customize it to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Warm water

• Olive oil

• Salt

• Sugar (optional)

• Fresh rosemary (optional)

• Flaky sea salt (optional)

Directions

1. Activate the Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. ​Prepare the Dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. The dough will be sticky, which is normal. ​

2. First Rise: Transfer the dough to a clean, oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. ​

3. Shape the Dough: Oil a 9×13-inch baking pan generously. Transfer the risen dough to the pan, turning it to coat both sides with oil. Gently press and stretch the dough to fit the pan. If it resists, let it rest for a few minutes and try again. ​

4. Second Rise: Cover the pan and let the dough rise for another 45 minutes, or until it puffs up and fills the pan

5. Dimple the Dough: Preheat your oven to 425°F (218°C). Using your fingers, press deep dimples all over the surface of the dough. Drizzle with additional olive oil, ensuring it pools in the dimples. Sprinkle with flaky sea salt and fresh rosemary, if desired. ​

6. Bake: Place the pan in the preheated oven and bake for 20-30 minutes, or until the focaccia is golden brown on top and cooked through. ​

7. Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for a few minutes. Transfer to a wire rack to cool completely before slicing and serving. ​

Servings and Timing

• Servings: This recipe yields approximately 12 servings.​

• Preparation Time: About 2.5 hours (including rising times).​

• Cooking Time: 20-30 minutes

Variations

• Herb Infused: Mix chopped fresh herbs like thyme, basil, or oregano into the dough for added flavor.​

• Cheesy Focaccia: Sprinkle grated Parmesan or mozzarella on top before baking.​

• Olive and Tomato: Press sliced olives and cherry tomatoes into the dough before the second rise for a Mediterranean twist.​

Storage/Reheating

• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week.​

• Reheating: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.​

FAQs

How do I know if my yeast is active?

If the yeast becomes frothy after sitting in warm water with sugar for 5-10 minutes, it’s active. If not, it may be expired or the water temperature might be off.​

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a balance of flavor and texture.​

What if my dough is too sticky to handle?

Focaccia dough is typically sticky. Oiling your hands and work surface can help manage it. Avoid adding too much extra flour, as it can make the bread dense.​

Can I let the dough rise overnight?

Yes, you can refrigerate the dough overnight for the first rise. This slow fermentation develops more flavor. Allow it to come to room temperature before proceeding.

Why dimple the dough before baking?

Dimples prevent the dough from puffing up too much and create pockets to hold olive oil and toppings, enhancing flavor and texture.

Can I freeze baked focaccia?

Absolutely. Wrap it tightly in plastic wrap and freeze for up to a month. Thaw and reheat in the oven before serving.​

What other toppings can I use?

Beyond herbs and cheese, consider caramelized onions, roasted garlic, sun-dried tomatoes, or even thinly sliced potatoes.​

How can I make my focaccia extra crispy?

Baking on a preheated pizza stone or baking steel can help achieve a crispier bottom crust.​

Is it necessary to use a stand mixer?

No, this no-knead recipe can be mixed by hand. A stand mixer can make the process easier but isn’t required.​

Can I make focaccia gluten-free?

Yes, by using a gluten-free flour blend designed for bread baking. However, the texture may differ from traditional focaccia.​

Conclusion

Baking focaccia at home is a rewarding experience that fills your kitchen with the aroma of fresh bread and herbs. This

Focaccia Bread

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This easy, no-knead focaccia bread recipe delivers a deliciously golden, crispy crust with a soft, airy interior. Topped with fresh rosemary and flaky sea salt, it’s a versatile Italian flatbread perfect for serving alongside soups, salads, or as a sandwich base. Whether you’re a novice or an experienced baker, this simple recipe guarantees a flavorful result that everyone will love!

• Author: Laura
• Prep Time: 2.5 hours
• Cook Time: 20-30 minutes
• Total Time: 3 hours
• Yield: 12 servings
• Category: Bread
• Method: No-Knead
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

3 cups all-purpose flour

2 tsp active dry yeast

1 ¼ cups warm water

¼ cup olive oil

1 ½ tsp salt

1 tsp sugar (optional)

Fresh rosemary (optional)

Flaky sea salt (optional)

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Instructions

1. Activate the Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes frothy.

2. Prepare the Dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy, sticky dough forms.

3. First Rise: Transfer the dough to a clean, oiled bowl. Cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4. Shape the Dough: Generously oil a 9×13-inch baking pan. Transfer the risen dough to the pan, turning it to coat both sides with oil. Stretch the dough to fit the pan. If the dough resists, let it rest for a few minutes and try again.

5. Second Rise: Cover the pan and let the dough rise for another 45 minutes or until it puffs up and fills the pan.

6. Dimple the Dough: Preheat your oven to 425°F (218°C). Use your fingers to press deep dimples all over the surface of the dough. Drizzle with more olive oil, allowing it to pool in the dimples. Sprinkle with flaky sea salt and rosemary, if desired.

7. Bake: Place the pan in the oven and bake for 20-30 minutes, or until the focaccia is golden brown and cooked through.

8. Cool and Serve: Remove the focaccia from the oven and let it cool for a few minutes in the pan. Transfer it to a wire rack to cool completely before slicing and serving.

Notes

• storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week.

• Reheating: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

• Freezing: Focaccia can be frozen for up to a month. Wrap it tightly and reheat in the oven before serving.