Description
Ridiculously Easy Focaccia Bread
Ingredients:
4 cups all-purpose flour
2 tsp kosher salt
2 ¼ tsp instant yeast (1 packet)
2 cups warm water
1 tsp softened butter (for greasing the pans)
4 tbsp olive oil (divided)
Italian seasoning or finely chopped fresh herbs
Flaky sea salt (like Maldon)
Directions:
In a large bowl, mix the flour, salt, and yeast. Add the warm water and stir until the flour is fully incorporated. Cover and refrigerate for at least 8 hours (up to 24 hours).
Grease two 9-inch pans and line them with parchment paper. Pour 1 tbsp of olive oil into each pan. Divide the dough in half and place each portion into a pan, coating it in the oil.
Let the dough rest for 2 hours (until it spreads to almost cover the pan). Preheat the oven to 450°F (230°C), then lower the temperature to 425°F (220°C) once the dough goes in.
Press deep dimples into the dough with your fingers. Sprinkle with herbs and flaky sea salt. Bake for 22-28 minutes until golden brown. Allow to cool before serving.
Prep Time: 40 minutes
Calories: 151 kcal per serving
Step-by-Step Guide
1. Mix & Rest: In a large bowl, combine the flour, salt, and instant yeast. Add the warm water and mix with a sturdy spoon until no dry flour remains. The dough will be very sticky and shaggy. Cover the bowl tightly with plastic wrap and refrigerate for 8-24 hours. This long, cold fermentation is key for flavor and texture.
2. Pan & Proof: Grease two 9-inch round cake pans with butter and line with parchment. Pour 1 tablespoon of olive oil into each pan. After the cold rest, the dough will be bubbly. Divide it in half (it will be very loose). Gently place each half into a prepared pan, turning to coat in the oil. Let the dough rest, uncovered, at room temperature for 2 hours. It will relax and spread to nearly fill the pans.
3. Dimple & Top: Preheat your oven to 450°F (230°C). Just before baking, press your fingertips deeply into the dough to create dimples all over the surface. Drizzle with the remaining 2 tablespoons of olive oil, letting it pool in the dimples. Generously sprinkle with Italian seasoning and flaky sea salt.
4. Bake & Cool: Place the pans in the oven and immediately reduce the temperature to 425°F (220°C). Bake for 22-28 minutes until the top is deeply golden brown. Remove from the oven, let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
This versatile focaccia is perfect torn into chunks for dipping in high-quality olive oil and balsamic vinegar. Use it to make exceptional sandwiches, especially with Italian meats and cheeses. For a simple appetizer, top slices with fresh tomatoes, mozzarella, and basil. It also makes a fantastic side to soups, stews, and pasta dishes, acting as an edible utensil to soak up sauces.
How-to Summary
Mix flour, salt, yeast, and water into a sticky dough. Refrigerate for 8-24 hours. Divide into oiled pans, proof for 2 hours, dimple, top with oil and seasonings, and bake at 425°F until golden brown.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but you should activate it first. Dissolve it in the warm water with a pinch of sugar for 5-10 minutes until frothy, then proceed.
Why is my dough not spreading in the pan during proofing? The dough may be too cold or the room is chilly. Ensure it proofs in a warm, draft-free spot. You can gently stretch it to the edges after 90 minutes.
Can I add other toppings? Absolutely! Sliced olives, cherry tomatoes, red onion, or rosemary are excellent additions. Add heavier toppings before baking; delicate herbs can be added after.
How do I store leftover focaccia? Store at room temperature in a paper bag for up to 2 days for best texture. For longer storage, freeze tightly wrapped for up to 3 months.
Is the refrigeration step mandatory? For this “no-knead” method, yes. The long, cold rest develops the gluten and flavor without manual kneading. Do not skip it.
Common Mistakes to Avoid
Avoid using water that is too hot, as it can kill the yeast. Water should be warm to the touch (about 105-110°F). Do not over-mix the dough; just stir until combined. Resist the urge to add more flour—the dough must remain wet and sticky. Ensure your oven is fully preheated before baking to get the proper oven spring and crisp crust. Finally, do not slice the bread while it’s hot, as it will steam and become gummy.
Conclusion
This ridiculously easy focaccia recipe proves that spectacular, artisan-style bread is within any home cook’s reach. With minimal hands-on effort and a patient wait for the dough to develop its character, you are rewarded with a fragrant, olive oil-rich bread perfect for any occasion. Mastering this foundational recipe opens the door to endless creative topping variations, making it a staple in your baking repertoire.