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The Best, Easiest Focaccia Bread Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 18 hours
  • Cook Time: 30 minutes
  • Total Time: 18 hours 30 minutes
  • Yield: 2 loaves 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This focaccia bread is soft, fluffy, and loaded with flavor from olive oil and optional rosemary. Perfect as a side dish, sandwich base, or snack, it’s a versatile and easy-to-make recipe with minimal effort and maximum payoff!

Ingredients

Units Scale
  • 4 cups (512 g) all-purpose or bread flour
  • 2 teaspoons (10 g) kosher salt
  • 2 teaspoons (8 g) instant yeast*
  • 2 cups (455 g) lukewarm water (combine 1/2 cup boiling water with 1 1/2 cups cold water)
  • Butter, for greasing
  • 4 tablespoons olive oil, divided
  • Flaky sea salt (e.g., Maldon)
  • 1–2 teaspoons whole rosemary leaves (optional)

Instructions

  1. Make the Dough:
    1. In a large bowl, whisk together flour, salt, and instant yeast.
    2. Add lukewarm water and mix with a rubber spatula until a sticky dough forms.
    3. Lightly rub olive oil over the surface of the dough. Cover the bowl with a damp tea towel, cloth cover, or plastic wrap.
    4. Refrigerate immediately for at least 12 hours or up to 3 days. Ensure the dough is well-oiled to prevent drying.
  2. Prepare the Baking Pans:
    1. Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper, grease with butter, or spray with nonstick cooking spray.
    2. Pour 1 tablespoon olive oil into each pie plate (or 2 tablespoons for a 9×13-inch pan).
  3. Deflate and Divide Dough:
    1. Using two forks, deflate the dough by pulling it from the sides toward the center. Rotate the bowl as you work, forming a rough ball.
    2. Split the dough into two equal parts (or skip splitting if using a 9×13-inch pan).
    3. Place each dough ball into its prepared pan and coat with the olive oil. Let rest at room temperature for 3–4 hours.
  4. Prepare for Baking:
    1. Preheat oven to 425°F (220°C) and set a rack in the middle.
    2. Sprinkle rosemary (if using) over the dough. Drizzle 1 tablespoon olive oil per pan (or 2 tablespoons for a larger pan).
    3. Rub oil over your hands and dimple the dough deeply with your fingers, gently stretching to fill the pan as needed. Sprinkle with flaky sea salt.
  5. Bake:
    1. Bake for 25–30 minutes, or until the underside is golden and crisp.
    2. Remove from the oven, transfer to a cooling rack, and let cool for 10 minutes before serving or completely for sandwich use.
  6. Store:
    1. Once fully cooled, store in an airtight container at room temperature for up to 3 days.
    2. For longer storage, freeze for up to 3 months. Reheat at 350°F (175°C) for 15 minutes to restore crispness.

Notes

  • If using active dry yeast instead of instant, proof it in warm water with a pinch of sugar for 5 minutes before mixing with flour.
  • Ensure a proper overnight rise for the best flavor and texture. For quicker preparation, let dough rise at room temperature for 2–3 hours instead.

Nutrition

  • Serving Size: 1 serving
  • Calories: 170kcal
  • Sugar: 1g
  • Sodium: 240mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://www.recipeothy.com/the-best-easiest-focaccia-bread-recipe/