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
Scale
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.
