Easiest Ever Focaccia Bread Recipe

Fluffy on the inside and crusty on the outside, this no-knead Focaccia Bread Recipe is fast and easy to make with simple pantry staples. It’s quick enough to make for a weeknight dinner!

Hello, friends! As usual, there’s an ambitious list of things I want to bake this year. After considering what to start with, I thought, focaccia. I haven’t made focaccia since pastry class in 2015. And even though that recipe was pretty good, it wasn’t something I wanted to make again. It took too long. So if I wanted homemade focaccia on a weeknight or on a whim – that recipe was impractical. I’d never found a homemade focaccia that fit the bill of being unfussy, quick, and above all, delivered classic taste and texture. Until now.

After revisiting some class assignments and combing books and websites for ratios and techniques, I’m happy to report this end result. A simple, fast, and incredibly versatile focaccia recipe that I’m excited to share with you. Believe me when I tell you that anyone can make this! With 5 pantry staples, it takes just over an hour from start to finish.

Getting the Ratios Right

Weigh your flour if possible. You don’t absolutely have to, because cup measurements are provided. I’ve made this recipe by both cups and scale – both work. But weighing on a kitchen scale ensures consistent results, as measuring cups can vary in accuracy. If you weigh the flour, also weigh the water. Focaccia is considered a high-ratio, wet dough, meaning it has a high proportion of water to flour. This results in a very sticky and wet consistency dough. The high hydration level helps to create focaccia’s signature crumb. Weighing both will give you a reliable end result each and every time. Need a scale? isn’t fancy or expensive, but it gets the job done. I’ve had it since 2022.

Use . If you don’t already keep instant yeast on hand, then consider stocking it for easy bread recipes such as this one. It can be mixed right into the dry ingredients which removes the need for blooming the yeast.

1 Minute Mix

Whisk together the flour, yeast, and salt. Add in warm water and a little olive oil. Mix for 1 minute in an electric mixer fitted with the paddle attachment. Or, stir together by hand. This will form a lax, very sticky dough. It’s almost loose enough to be called a batter.

Scrape down the sides of the bowl and fold the dough onto itself a couple of times so that it resembles a ball shape.

Grease and Oil the Pan

I took advice on this double greasing method. Coat the pan with cooking spray so the bread doesn’t stick, then drizzle in olive oil for a flavorful bottom crust. This double insurance appeals to me and my pan-sticking phobia. And it works just as promised. (Coincidentally, KA’s recipe of the year is the social media-famous – will I eventually try that recipe too? You betcha!)

Quick Rise in the Oven

Preheat your oven to 200°F. Pour the wet sticky dough into the greased pan. Dip your fingers in water then gently and ever-so-slightly spread the dough into a rough rectangle shape. Cover with a greased piece of plastic wrap.

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Then TURN OFF THE OVEN (<– important) and wait 3-5 minutes to cool the oven slightly. Then, place the covered pan of dough into the oven. The focaccia will rise in approximately 30-45 minutes. Remove the pan and then preheat the oven to 375°F.

Dimple the Dough

The dough will be slightly warm and a touch spongy from rising in the oven. Dip your fingers in olive oil and dimple the dough all over. Avoid overworking the dough to maintain its airy texture. Then drizzle with more extra-virgin olive oil.

Good Olive Oil is KEY!

Drizzle more olive oil on top of the dimpled dough so that it pools in the indentations. Because the ingredients are so few, it’s important to use high quality extra-virgin olive oil for the most delicious flavor.

Classic Focaccia

Now – the fun part! Choose your toppings. For a simple but flavorful focaccia bread recipe, sprinkle with flake sea salt and a little dried Italian herb blend.

Bake the dough for about 30 minutes, or until golden. This creates an all-purpose bread that you can dip in soups or split for sandwiches.

Loaded Focaccia

Perhaps my favorite version of this bread is drizzled with pesto and topped with red onion, sundried tomatoes, and crumbled feta. For me, this is a meal! Bread, veggies, cheese – what more could you want? Maybe a little prosciutto for the carnivores out there? Do it.

Classic or loaded, this focaccia bread recipe is a true keeper. It has classic focaccia texture – soft inside and crusty at the corners. Not dry and heavy like the store-bought stuff. It’s a regular in my dinner rotation because it doesn’t take long to make!

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Source: http://feeds.feedburner.com/SprinkleBakes