This is a recipe for focaccia bread. It requires no kneading. The result is a light, airy bread with a crispy crust.
What You’ll Need
| Category | Ingredient |
|---|---|
| Dough | All-Purpose Flour |
| Dough | Instant Yeast |
| Dough | Sugar |
| Dough | Salt |
| Dough | Warm Water |
| Dough & Topping | Extra Virgin Olive Oil |
| Topping | Fresh Rosemary |
| Topping | Flaky Sea Salt |
Required Tools
| Tool | Purpose |
|---|---|
| Large Bowl | Mixing Dough |
| Spatula | Stirring |
| Plastic Wrap | Covering Dough |
| Baking Dish | Baking Bread |
| Wire Rack | Cooling |
Pro Tips
- Yeast Check: If using active dry yeast instead of instant, ensure it is alive. Bubbles or foam should appear after mixing with warm water. If not, the yeast is inactive, and you must start over.
- Oiled Hands: This dough is sticky. Lightly oil your hands before stretching and dimpling the dough. This prevents it from sticking to you.
- Pan Choice: Use a non-stick baking pan. If you do not have one, line your pan with parchment paper before adding oil. This helps prevent the focaccia from sticking.
- Cooling is Key: After baking, transfer the focaccia to a wire rack. Letting it cool for 10 minutes before slicing is important for the final texture.
Substitutions and Variations
You can change the toppings. Classic toppings include fresh rosemary and flaky sea salt.
Other options are available. Try cherry tomatoes, olives, or oregano. Caramelized onions or grated parmesan cheese also work well.
For flour, all-purpose is standard. Bread flour can be used for a chewier texture.
Make Ahead Tips
The dough requires a long, cold fermentation. You can make the dough and leave it in the refrigerator for up to 48 hours. This slow rise develops more flavor.
Focaccia Bread Recipe
Step 1: In a large bowl, stir the flour and salt together.
Step 2: In a separate, smaller bowl, mix the warm water, sugar, and instant yeast.
Step 3: Pour the yeast mixture into the flour mixture. Use a spatula to combine them until no dry flour is visible. The dough will be thick and sticky.
Step 4: Drizzle olive oil over the dough. Cover the bowl with plastic wrap. Place it in the refrigerator for 10-12 hours. The dough should triple in size.
Step 5: Coat a 9×13 inch non-stick baking dish with 2-3 tablespoons of olive oil.
Step 6: Oil your hands. Transfer the dough to the oiled dish. Gently stretch it to fit the pan.
Step 7: Cover the dish with plastic wrap. Let it rise at room temperature for 2-4 hours, until it has doubled in size.
Step 8: Preheat your oven to 425°F (220°C). Oil your fingers and press dimples all over the dough’s surface.
Step 9: Drizzle with more olive oil. Sprinkle with rosemary and flaky salt.
Step 10: Bake for 20-25 minutes, or until golden brown. Ovens can vary, so check the bread at 20 minutes.
Step 11: Remove from the oven. Immediately transfer the focaccia to a wire rack to cool for 10 minutes before slicing.
Nutritional Information
This is an estimate. Actual values depend on specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 211 kcal |
| Carbohydrates | 33 g |
| Protein | 5 g |
| Fat | 6 g |
Ingredient Swaps for Diets
- Gluten-Free: Some have successfully used a 1-to-1 gluten-free flour blend, though results may vary.
- Whole Wheat: You can substitute some of the all-purpose flour with whole wheat flour for added fiber.
Meal Pairing Suggestions
Focaccia is versatile.
- Serve it with a bread-dipping oil.
- Use it as a side for soups or stews.
- Make sandwiches with it.
Time Efficiency
This recipe is mostly hands-off. The active time is minimal. The long resting periods do the work. For a faster version, you can proof the dough at room temperature for about 2 hours for the first rise, and 30-60 minutes for the second.
Leftovers and Storage
Store leftover focaccia wrapped in plastic at room temperature for up to 3 days.
To reheat, place it in an oven or air fryer for a few minutes to restore its crispy texture.
You can also freeze focaccia for up to one month.
FAQs
Q1. What is the secret to great focaccia?
Ans: A slow fermentation process in the refrigerator. This is followed by a second proof at room temperature. This creates a fluffy, airy texture.
Q2. Can I make this a same-day focaccia?
Ans: Yes. Let the dough have its first rise at room temperature for 2 hours. The second rise will take about 1 hour.
Q3. Which flour is best?
Ans: All-purpose flour works well. Bread flour will give a chewier result because of its higher protein content.
Wrapping Up
This recipe provides a direct path to homemade focaccia. The process is simple.
Make the recipe. Leave a comment about your experience. Note any questions you have.
