Easiest Focaccia Recipe: Achieve Bakery-Worthy Bread at Home

Focaccia, with its dimpled surface, olive oil sheen, and satisfyingly chewy crumb, is a bread lover’s dream. While it might seem intimidating to bake at home, this recipe proves that incredible focaccia is well within reach for even novice bakers. This is truly the *easiest* focaccia recipe, requiring minimal kneading, simple ingredients, and a generous amount of patience (which mostly involves letting the dough rise!). Get ready to impress yourself and your loved ones with this flavorful and versatile bread.

## Why This Recipe Works

Many focaccia recipes involve elaborate mixing techniques and fussy instructions. This recipe streamlines the process by utilizing a no-knead method and focusing on maximizing flavor through slow fermentation. Here’s why it’s so successful:

* **No-Knead Magic:** Forget spending hours kneading! This recipe relies on a long, slow rise to develop gluten, resulting in a chewy and airy crumb with minimal effort.
* **High Hydration:** The dough is very wet, which contributes to its open crumb structure and helps create those characteristic air pockets.
* **Olive Oil Power:** Olive oil is not just a topping; it’s an integral part of the dough, adding richness, flavor, and a delightfully crispy crust.
* **Slow Fermentation:** Giving the dough ample time to rise allows the flavors to develop fully and creates a more complex and delicious bread.
* **Simple Ingredients:** You probably already have most of these ingredients in your pantry!

## Ingredients You’ll Need

* **All-Purpose Flour:** The foundation of our focaccia. Bread flour can also be used for a chewier texture, but all-purpose works perfectly well.
* **Instant Dry Yeast:** This type of yeast is quick and reliable, making it ideal for beginners. Make sure it’s not expired!
* **Salt:** Essential for flavor and controlling the yeast activity.
* **Olive Oil:** Use a good-quality extra virgin olive oil for the best flavor. It’s used both in the dough and for topping.
* **Water:** Lukewarm water is crucial for activating the yeast.
* **Optional Toppings:** Coarse sea salt, fresh rosemary, garlic, cherry tomatoes, olives, red pepper flakes, and other herbs. The possibilities are endless!

## Equipment You’ll Need

* **Large Bowl:** For mixing and rising the dough.
* **Measuring Cups and Spoons:** For accurate measurements.
* **9×13 Inch Baking Pan:** This size works perfectly for a standard focaccia. A similar sized cast iron pan will work nicely too.
* **Plastic Wrap or Damp Kitchen Towel:** To cover the dough while it rises.
* **Optional:** Stand mixer (though not required!)

## Step-by-Step Instructions for the Easiest Focaccia

Follow these detailed instructions for foolproof focaccia every time.

**Step 1: Activate the Yeast**

In a large bowl, combine 1 teaspoon of instant dry yeast with 1 ½ cups (360ml) of lukewarm water. Make sure the water isn’t too hot, or it will kill the yeast. Let it sit for 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to go.

**Step 2: Mix the Dough**

Add 4 cups (500g) of all-purpose flour and 2 teaspoons of salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be quite wet and sticky – that’s perfectly normal. Don’t worry about kneading it; just make sure all the flour is incorporated.

If you’re using a stand mixer, combine the ingredients in the mixer bowl and use the dough hook on low speed until a shaggy dough forms, about 2-3 minutes.

**Step 3: First Rise (Bulk Fermentation)**

Drizzle about 2 tablespoons of olive oil over the dough. This will prevent it from sticking to the bowl and add flavor. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for at least 12-18 hours, or even up to 24 hours, for the best flavor development. The dough should at least double in size and be full of bubbles. This long, slow rise is crucial for developing flavor and creating a light, airy texture.

If you prefer, you can also let the dough rise in the refrigerator for 24-48 hours. This will slow down the fermentation process even further and result in an even more flavorful focaccia. If refrigerating, let the dough come to room temperature for about 1-2 hours before proceeding to the next step.

**Step 4: Prepare the Pan**

Generously grease a 9×13 inch baking pan with about 3 tablespoons of olive oil. Make sure the entire bottom and sides of the pan are coated. This will prevent the focaccia from sticking and help create a crispy crust.

**Step 5: Shape the Dough**

Gently pour the dough into the prepared pan. It will be very sticky, so don’t be alarmed. Use your oiled hands to gently stretch and spread the dough to fill the pan as evenly as possible. Don’t worry if it doesn’t reach all the corners; it will spread out during the second rise.

**Step 6: Second Rise (Proofing)**

Drizzle another 2 tablespoons of olive oil over the dough in the pan. Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the dough rise for another 1-2 hours at room temperature. The dough should puff up slightly and become even more bubbly.

**Step 7: Dimple and Top**

This is the fun part! Preheat your oven to 425°F (220°C). Once the dough has proofed, generously drizzle another 2-3 tablespoons of olive oil over the surface. Use your fingers to create deep dimples all over the dough. These dimples will help the focaccia cook evenly and create those signature pockets of olive oil.

Now, add your desired toppings. Here are some suggestions:

* **Coarse Sea Salt:** A classic topping that adds a salty crunch.
* **Fresh Rosemary:** Adds a fragrant and earthy flavor.
* **Garlic:** Thinly sliced garlic cloves add a pungent and savory note.
* **Cherry Tomatoes:** Halved cherry tomatoes add a burst of sweetness and color.
* **Olives:** Kalamata or green olives add a salty and briny flavor.
* **Red Pepper Flakes:** Adds a touch of heat.
* **Other Herbs:** Thyme, oregano, or basil are all excellent choices.

Feel free to get creative and experiment with different combinations of toppings!

**Step 8: Bake the Focaccia**

Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown and the bottom is crispy. Keep a close eye on it during the last few minutes of baking to prevent it from burning.

**Step 9: Cool and Enjoy**

Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve. Enjoy it warm or at room temperature.

## Tips for Focaccia Perfection

* **Don’t be afraid of the wet dough:** Focaccia dough is naturally very wet. Embrace it! It’s what gives the bread its open crumb and chewy texture.
* **Use good-quality olive oil:** The flavor of the olive oil will shine through in the final product, so choose a good-quality extra virgin olive oil.
* **Be generous with the toppings:** Focaccia is all about flavor, so don’t be shy with the toppings. The more, the merrier!
* **Adjust baking time as needed:** Every oven is different, so adjust the baking time accordingly. The focaccia is done when it’s golden brown and the bottom is crispy.
* **Let it cool slightly before slicing:** This will prevent the bread from tearing and allow the flavors to meld together.
* **Experiment with different toppings:** The possibilities are endless! Try different herbs, vegetables, cheeses, or even meats.
* **Use a scale for accurate measurements:** For best results, use a kitchen scale to measure the ingredients. This is especially important for the flour and water.
* **If the top is browning too quickly, tent it with foil:** If the top of the focaccia is browning too quickly, loosely tent it with aluminum foil to prevent it from burning.
* **Don’t overcrowd the pan with toppings:** While it’s tempting to load up the focaccia with toppings, be careful not to overcrowd the pan. This can prevent the bread from cooking evenly.

## Variations and Additions

This recipe is a great starting point for experimenting with different flavors and variations. Here are a few ideas:

* **Rosemary Garlic Focaccia:** Add minced garlic and fresh rosemary to the dough before the second rise.
* **Tomato Olive Focaccia:** Top the focaccia with halved cherry tomatoes and pitted olives.
* **Caramelized Onion Focaccia:** Top the focaccia with caramelized onions for a sweet and savory flavor.
* **Pesto Focaccia:** Swirl pesto into the dough before the second rise.
* **Cheese Focaccia:** Sprinkle grated Parmesan or Pecorino cheese over the dough before baking.
* **Everything Bagel Focaccia:** Top the focaccia with everything bagel seasoning before baking.
* **Potato Rosemary Focaccia:** Thinly sliced potatoes and rosemary make a hearty and delicious topping.

## Serving Suggestions

Focaccia is incredibly versatile and can be enjoyed in many ways:

* **As a snack or appetizer:** Serve it with olive oil for dipping or alongside a cheese and charcuterie board.
* **As a sandwich bread:** Use it to make delicious sandwiches with your favorite fillings.
* **As a side dish:** Serve it with soups, salads, or pasta dishes.
* **As a pizza crust:** Use it as a base for homemade pizza.
* **As a breakfast treat:** Drizzle it with honey or jam for a sweet start to the day.

## Storage Instructions

Store leftover focaccia at room temperature in an airtight container for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. To reheat, thaw it at room temperature and then warm it in a 350°F (175°C) oven for a few minutes.

## Recipe Card

**Yields:** 1 (9×13 inch) focaccia
**Prep time:** 20 minutes
**Rise time:** 14-26 hours
**Cook time:** 20-25 minutes

**Ingredients:**

* 4 cups (500g) all-purpose flour
* 1 ½ cups (360ml) lukewarm water
* 1 teaspoon instant dry yeast
* 2 teaspoons salt
* ½ cup (120ml) extra virgin olive oil, plus more for greasing and topping
* Optional toppings: Coarse sea salt, fresh rosemary, garlic, cherry tomatoes, olives, red pepper flakes, etc.

**Instructions:**

1. In a large bowl, combine the yeast and lukewarm water. Let sit for 5-10 minutes until foamy.
2. Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Drizzle 2 tablespoons of olive oil over the dough. Cover and let rise at room temperature for 12-24 hours, or in the refrigerator for 24-48 hours.
4. Grease a 9×13 inch baking pan with 3 tablespoons of olive oil.
5. Gently pour the dough into the prepared pan. Use oiled hands to stretch and spread the dough to fill the pan.
6. Drizzle 2 tablespoons of olive oil over the dough. Cover and let rise for 1-2 hours.
7. Preheat oven to 425°F (220°C). Drizzle 2-3 tablespoons of olive oil over the dough. Dimple the dough with your fingers and add your desired toppings.
8. Bake for 20-25 minutes, or until golden brown and the bottom is crispy.
9. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve.

## Enjoy Your Homemade Focaccia!

This easy focaccia recipe is a guaranteed crowd-pleaser. With its simple ingredients, minimal effort, and incredible flavor, you’ll be making this bread again and again. Don’t be afraid to experiment with different toppings and variations to create your own signature focaccia. Happy baking!