Description
Easy Focaccia Bread Recipe: Quick, comforting, crowd-pleasing bread with olive oil, rosemary, and sea salt. Perfect for any occasion!
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 2 teaspoons (10g) salt
- 2 teaspoons (7g) instant yeast
- 2 cups (470ml) warm water (around 100°F/38°C)
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- 1–2 tablespoons (15-30g) coarse sea salt for topping
- 2 tablespoons fresh rosemary (optional)
- 2 tablespoons (30ml) garlic-infused olive oil (optional)
Instructions
- Step 1: Mix the Dough In a large mixing bowl, combine the flour, salt, and instant yeast, stirring to distribute evenly. Pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms. Don’t worry about kneading—this Easy Focaccia Bread Recipe uses a no-knead technique that develops gluten during the resting period. The dough will look quite wet and rough at this stage, which is exactly what you want.
- Step 2: First Rise Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 1 hour. The dough should expand noticeably but won’t quite double in size yet. This initial rise kicks off the fermentation process that will develop the focaccia bread’s flavor and structure.
- Step 3: Cold Fermentation After the initial rise, refrigerate the covered dough for at least 8 hours or up to 24 hours. This slow, cold fermentation is the secret to developing exceptional flavor in your focaccia bread. The dough will continue to rise slowly and develop a more complex taste profile during this time.
- Step 4: Prepare the Pan When you’re ready to bake, pour 2 tablespoons of olive oil into your baking pan, ensuring it coats the bottom evenly. Take the dough from the refrigerator and transfer it to the oiled pan. Gently stretch it toward the edges without tearing. If the dough resists stretching, let it rest for 10-15 minutes to relax the gluten, then continue.
- Step 5: Second Rise and Dimpling Cover the pan with plastic wrap and let the dough rise at room temperature until puffy and doubled in size, about 1-2 hours depending on your kitchen’s warmth. When the dough looks pillowy, remove the plastic wrap, drizzle the top with the remaining olive oil, and create the signature dimples by pressing your fingertips deeply into the dough.
- Step 6: Add Toppings and Bake Sprinkle the dimpled dough with coarse sea salt and rosemary if using. Preheat your oven to 425°F (220°C) and bake your focaccia bread for 20-25 minutes, until the top is golden brown and crisp. The internal temperature should reach about 200°F (93°C) when fully baked. Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to prevent sogginess.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 0.5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg