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The Best, Easiest Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 129 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 18 hours 30 minutes
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This recipe for the best and easiest focaccia bread yields delicious, golden, and crisp loaves with a tender, airy crumb. The dough is simple, requiring basic ingredients like flour, salt, instant yeast, water, and olive oil. The unique long, cold fermentation in the refrigerator develops deep flavor and texture, while the final dimpling and topping with rosemary and flaky sea salt create the signature focaccia taste. Perfect for sandwiches, snacking, or as a complement to any meal.

Ingredients

Units Scale

Dough

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 to 3 teaspoons (10 to 15 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water (1/2 cup boiling water mixed with 1 1/2 cups cold water)

For Greasing and Topping

  • Butter for greasing pans
  • 4 tablespoons olive oil, divided
  • Flaky sea salt, such as Maldon, for sprinkling
  • 1 to 2 teaspoons whole rosemary leaves (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast until combined. Add the lukewarm water and use a rubber spatula to mix until the flour absorbs the liquid and forms a sticky dough ball. Lightly rub olive oil over the dough’s surface to prevent drying during fermentation. Cover the bowl tightly with a damp tea towel, cloth cover, or plastic wrap and place it in the refrigerator immediately for at least 12 hours and up to 3 days to cold ferment and develop flavor.
  2. Prepare baking pans: Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease thoroughly with butter or nonstick cooking spray. Pour a tablespoon of olive oil into each smaller pan or 2 tablespoons if using the larger pan to coat the surface.
  3. Divide and rest dough: Remove the dough from the fridge. Use two forks to gently release the dough from the bowl sides and fold it toward the center, rotating the bowl in quarter turns to form a rough ball. Divide the dough into two equal parts for pie plates or keep whole for the larger pan. Place each dough ball into the prepared pan and roll it around to coat evenly with oil. Allow the dough to rest and rise at room temperature for 3 to 4 hours; it does not need to be covered during this rise.
  4. Preheat oven and prepare dough for baking: Position a rack in the center of the oven and preheat to 425°F (220°C). Optionally sprinkle whole rosemary leaves over the dough. Drizzle a tablespoon of olive oil over each focaccia round (two tablespoons if using the large pan). Lightly coat your hands with oil and press all your fingers deeply into the dough to create characteristic dimples, gently stretching the dough if needed to fill the pan. Finish by sprinkling flaky sea salt evenly over the top.
  5. Bake the focaccia: Place the pans in the oven and bake for 25 to 30 minutes, until the bottom and edges become golden and crisp. Remove from the oven and transfer the focaccia to a cooling rack. Let cool for at least 10 minutes before slicing and serving. For sandwiches, allow it to cool completely.
  6. Storage and reheating: Once completely cooled, store focaccia in an airtight container or bag at room temperature for up to 3 days. For longer storage, freeze up to 3 months. To revive the crust, reheat in the oven at 350°F (175°C) for 15 minutes before eating.

Notes

  • Ensure the dough is well coated with olive oil before refrigerating to prevent drying and crust formation on top.
  • If using a cloth or tea towel as a cover, consider securing it tightly with a rubber band to create a more airtight seal.
  • Butter greasing is necessary for glass or certain pans to prevent sticking; olive oil alone works for some metal pans.
  • The long cold fermentation in the refrigerator significantly enhances the flavor and texture of the focaccia. For quick preparation, this step can be shortened but results may vary.
  • Flaky sea salt like Maldon adds a nice crunchy texture and flavor contrast when sprinkled on top.
  • Rosemary is optional but recommended for authentic focaccia flavor.
  • The resting time at room temperature after dividing allows the dough to rise before baking, which is crucial for the characteristic airy texture.
  • Always cool focaccia before storing to prevent condensation and sogginess.

Nutrition

  • Serving Size: 1 slice (about 1/12 of a loaf)
  • Calories: 220
  • Sugar: 0.3 g
  • Sodium: 320 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Find it online: https://yummyhere.com/the-best-easiest-focaccia-bread-recipe/