If you have ever dreamed of baking bread that feels like a special treat but is surprisingly uncomplicated, then this Ridiculously Easy Focaccia Bread Recipe is your new best friend. Imagine a crisp golden crust giving way to a soft, pillowy interior that practically melts in your mouth. This recipe transforms humble pantry ingredients into a bakery-quality focaccia thanks to an effortless no-knead method and a magical overnight rise. Whether you’re a seasoned baker or a complete newbie, this recipe will fill your kitchen with irresistible aromas and your table with delicious warmth.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is the first step toward making your homemade focaccia unforgettable. Each component plays a vital role: the flour creates the structure, salt enhances flavor, yeast provides the lift, and olive oil brings that signature golden sheen and rich taste.
- 4 cups all-purpose flour: The foundation for your dough, providing structure and texture.
- 2 teaspoons kosher salt: Balances and enhances the flavors throughout the bread.
- 2 1/4 teaspoons instant yeast: The powerhouse that makes your dough rise beautifully without any fuss.
- 2 cups warm water: Activates the yeast and helps develop the perfect dough consistency.
- 4 tablespoons olive oil, divided: Adds richness, moistness, and helps create that irresistible golden crust.
- 1 teaspoon unsalted butter for greasing pans: Prevents sticking and adds a light buttery flavor.
- 1 teaspoon dried Italian seasoning or fresh rosemary: Elevates your focaccia with herbal notes that delight the senses.
- Flaky sea salt: Sprinkled on top for a crunchy burst of salty goodness.
How to Make Ridiculously Easy Focaccia Bread Recipe
Step 1: Mix the Dry Ingredients
Begin by stirring together the flour, kosher salt, and instant yeast in a large bowl. Mixing these dry ingredients first ensures an even distribution, which is essential for a consistent rise and perfect texture. This simple combination sets the stage for your delicious focaccia.
Step 2: Add Warm Water and Combine
Pour the warm water into the bowl and gently mix until no dry flour remains and a sticky dough forms. Don’t worry if the dough looks a little shaggy and loose; this is exactly what gives the bread its light, airy texture. Resist the urge to over-mix or knead—this recipe relies on time, not elbow grease.
Step 3: Refrigerate for the Overnight Rise
Cover the bowl tightly with plastic wrap or a lid, then refrigerate the dough for between 8 and 24 hours. This slow, cold fermentation enhances flavor by allowing the yeast to develop complex, tangy notes for a truly bakery-style focaccia that tastes like it took much more effort.
Step 4: Prepare the Baking Pans
Grease two 9-inch round pans with unsalted butter and line them with parchment paper. Drizzle about 1 tablespoon of olive oil into each pan to create a slick surface that encourages the dough to stretch and crisp beautifully while baking.
Step 5: Divide and Shape the Dough
Divide the chilled dough in half and place one portion into each prepared pan. Gently turn each piece of dough in the oil so it’s well coated, which helps create that signature, slightly chewy crust. Cover and leave to rise at room temperature for about 2 hours, until the dough spreads to fill most of the pan.
Step 6: Preheat Oven and Add Final Touches
While the dough rises, set your oven to 450°F with the rack in the center. When the dough is ready, drizzle the remaining olive oil over the surface, press deep dimples all over with oiled fingers, and generously sprinkle with Italian seasoning and flaky sea salt. This not only adds stunning visual appeal but infuses every bite with mouthwatering flavor.
Step 7: Rest and Bake
Let the dough rest for 30 minutes before placing the pans in the oven. Immediately lower the temperature to 425°F and bake for 22 to 28 minutes. Keep an eye out for that irresistible golden top and a crisp bottom that signals perfection. Once baked, transfer your focaccia to a rack and let it cool slightly for the best texture experience before slicing.
How to Serve Ridiculously Easy Focaccia Bread Recipe
Garnishes
While the classic Italian seasoning and sea salt combo is delicious, feel free to get creative! Fresh rosemary sprigs, kalamata olives, cherry tomato halves, or a sprinkle of grated Parmesan can elevate your focaccia to an extra-special treat. These garnishes add pops of color and rich layers of flavor perfect for any occasion.
Side Dishes
This focaccia is incredibly versatile and pairs wonderfully with a variety of dishes. Serve alongside a hearty tomato soup for a cozy lunch, or accompany a fresh Italian salad with arugula and shaved fennel for a light dinner. It also shines as a side for roasted vegetables or a creamy cheese platter.
Creative Ways to Present
Turn your focaccia into a centerpiece by slicing it into squares or strips perfect for dipping into olive oil and balsamic vinegar. Use it as a base for open-faced sandwiches topped with roasted meats, cheeses, and veggies, or slice it horizontally for a delightful sandwich bun that impresses guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover focaccia in an airtight container or wrap it tightly in plastic wrap to keep it fresh for up to 2 days at room temperature. To maintain its crispy crust, avoid refrigeration which tends to dry out bread quickly.
Freezing
If you want to enjoy your focaccia later, wrap it tightly in plastic wrap and place it in a resealable freezer bag. It can be frozen for up to 3 months. When you’re ready to eat, thaw at room temperature for a few hours to preserve its soft, tender crumb.
Reheating
Refresh your focaccia by warming it in a 350°F oven for 5 to 10 minutes. This will help to restore the crisp exterior and bring back that lovely fresh-out-of-the-oven warmth, making it just as delightful as when first baked.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast, but you’ll need to dissolve it in warm water first and let it bloom for five to ten minutes before adding it to your flour and salt. This recipe is designed for instant yeast for convenience and speed, but active dry yeast works just as well with a bit more prep.
Do I have to refrigerate the dough overnight?
The overnight refrigeration is key for developing that deep, complex flavor typical of authentic focaccia. While you can bake it with a shorter rise at room temperature, the cold fermentation provides the best texture and taste, so it’s highly recommended.
What can I use if I don’t have Italian seasoning?
No worries! Fresh rosemary is a classic option, or you can mix dried herbs like thyme, oregano, and basil to mimic the flavor profile. Even a sprinkle of garlic powder combined with sea salt can make your focaccia sing with flavor.
Can I make this recipe gluten-free?
Traditional focaccia relies on gluten to achieve its structure and airy texture, so this exact recipe won’t work with gluten-free flour without modifications. However, there are specialized gluten-free focaccia recipes out there that use blends and binders to approximate this classic bread.
Why does the recipe call for pressing dimples into the dough?
Creating deep dimples with your fingers helps the focaccia maintain its texture by creating pockets for olive oil and seasoning to settle in. These indentations give the bread its characteristic appearance and ensure every bite bursts with flavor.
Final Thoughts
There is something truly magical about pulling a warm, fragrant loaf of homemade focaccia from the oven, and this Ridiculously Easy Focaccia Bread Recipe makes that magic accessible to everyone. With minimal effort but maximum flavor, it’s the perfect recipe to become your go-to for satisfying fresh bread at home. I can’t wait for you to try it and share the joy it brings to your table!
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Ridiculously Easy Focaccia Bread Recipe
- Prep Time: 10 minutes active
- Cook Time: 25 minutes
- Total Time: 35 minutes active plus 8 to 24 hours overnight rise
- Yield: 2 round 9-inch loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ridiculously Easy Focaccia Bread Recipe delivers a rustic, bakery-style focaccia with a crisp golden crust and a soft, airy interior. Utilizing pantry staples and requiring minimal active preparation, this no-knead recipe features an overnight cold rise to develop flavor and texture. Perfect for serving as a side, sandwich base, or snack, it’s enhanced with a fragrant blend of Italian seasoning and flaky sea salt for authentic Mediterranean flair.
Ingredients
Dough
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
- 2 cups warm water
For Baking and Topping
- 4 tablespoons olive oil, divided
- 1 teaspoon unsalted butter (for greasing pans)
- 1 teaspoon dried Italian seasoning or finely chopped fresh rosemary
- Flaky sea salt, for sprinkling
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, kosher salt, and instant yeast until evenly combined, ensuring no clumps remain.
- Combine Wet Ingredients: Add the warm water to the dry ingredients and mix thoroughly until all the flour is incorporated and a sticky, cohesive dough forms.
- First Rise – Refrigeration: Cover the bowl tightly with plastic wrap or a lid and refrigerate the dough for 8 to 24 hours to develop flavor through a slow, cold fermentation.
- Prepare Baking Pans: Grease two 9-inch round baking pans with unsalted butter. Line each pan with parchment paper, then drizzle 1 tablespoon of olive oil into each pan, spreading it evenly.
- Shape the Dough: Divide the chilled dough into two equal pieces. Place one portion into each prepared pan and turn it around so it becomes coated in the olive oil. This helps prevent sticking and aids crust development.
- Second Rise – Room Temperature: Cover the pans loosely and let the dough rise at room temperature for 2 hours, or until it spreads and fills most of the pan surface, becoming puffy.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a rack positioned in the center to ensure even heat distribution.
- Prepare for Baking: Drizzle the remaining olive oil over the top of the dough. Using oiled fingers, press deep dimples all over the dough surface to create the characteristic focaccia texture. Sprinkle the dough with Italian seasoning and a generous amount of flaky sea salt to enhance flavor.
- Final Rest: Allow the dough to rest for 30 minutes at room temperature to relax the gluten and prepare for baking.
- Bake: Place both pans in the preheated oven and immediately reduce the temperature to 425°F (218°C). Bake for 22 to 28 minutes, until the focaccia is golden on top and crisp on the bottom.
- Cool and Serve: Remove the pans from the oven, transfer the focaccia to a cooling rack, and let it cool slightly before slicing and serving.
Notes
- You can use fresh rosemary instead of dried Italian seasoning for a more vibrant herb flavor.
- The overnight rise in the refrigerator greatly enhances the flavor and texture but can be adjusted between 8 to 24 hours based on your schedule.
- Focaccia is best enjoyed the day it is baked but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- If you prefer a thinner focaccia, use a larger pan or press the dough more thinly during the second rise.
- Use warm water around 100°F (38°C) to help activate the yeast without killing it.
