Easy Focaccia Bread

Interested in bread making but not sure where to begin? My fluffy, crispy focaccia is the perfect place to start. With only 6 ingredients and no kneading involved, this low-effort, high-reward recipe will have even a rank novice feeling like a pro baker. With a little patience (and a lot of olive oil), you too can create this classic Italian flatbread with its hallmark texture: crackly on the outside, soft and pillowy on the inside. Whether you turn it into sandwiches or eat it on its own, this focaccia is worth the wait. Read on for my top tips to get it perfect every time.

What People Are Saying:
"The salty and crispy top is so satisfying!" - BakingInBKLYN

"Super fluffy with a super pillowy middle. It takes a while, but definitely worth the wait!" - childofthecorn5

How To Make Easy Focaccia Bread

INGREDIENTS

• Extra-Virgin Olive Oil: Using good olive oil is essential; only extra-virgin will do. Not only does it add flavor to your bread, but it also improves the elasticity of the dough and makes it easier to handle. An olive oil with a nice flavor will give your bread the extra oomph that will take it to the next level. Hot tip: Drizzle some oil over after baking too!
• All-Purpose Flour: No need to run out to the store for bread flour. That all-purpose flour sitting in your pantry has plenty of protein for making focaccia.
• Kosher Salt & Flaky Sea Salt: I recommend using Diamond Crystal kosher salt (my all-purpose salt of choice) for the dough and Maldon salt (a wonderfully crunchy type of sea salt) for the topping.
• Active Dry Yeast: The yeast produces the gases that leaven the dough; without it, you’re just making crackers. The important thing to know is that yeast is activated in lukewarm liquid but killed in hot liquid. With that in mind, dip your finger into the water to check its temp before adding it to the dough ingredients—it should feel warm but not hot. If you have an instant-read thermometer handy, the temp should fall in the range of 100° to 110°.
• Rosemary: You have limitless options for topping the focaccia, but fresh rosemary is the classic choice and I’m not convinced it’s ever been surpassed.

STEP-BY-STEP INSTRUCTIONS

Grab a large bowl and a whisk and mix together the flour, salt, and yeast until evenly combined. Before you add the water, make a well in the center of the flour mixture; the well makes it easier to evenly incorporate the liquid. Now, pour the water into the well and gradually incorporate the flour into the liquid, using a spatula or your hands. Mix until no dry flour remains and a wet, shaggy dough comes together. This dough has a high ratio of water to flour, so expect it to be very wet and very sticky. (The combination of lots of water plus long fermentation is what allows us to achieve a high-rising, delightfully chewy focaccia with zero kneading.)

Pour 1/4 c. olive oil into another large bowl and swirl to coat. Transfer the dough to the bowl with the oil and cover tightly with plastic wrap; this will seem like a heck of a lot of oil, but trust me, the dough is so sticky you need every bit of it. Now it’s time for the first rise. This first fermentation stage is where much of the flavor development happens, and the longer you can draw it out, the better. If you’re short on time, let the dough rise at room temperature until doubled in size, about 3 or 4 hours. If you can work a little further ahead, I highly recommend socking the dough away in the fridge overnight or for up to 24 hours—your patience will be rewarded.

When the first rise is done, it’s time to prepare for the second. Pour another 1/4 c. oil into a 13" x 9" baking pan and grease the bottom and sides. Now, oil your hands and punch down the dough to partially deflate it—literally, make a fist and give the dough a couple of firm but gentle jabs. Transfer the dough to the prepared pan and press it into the corners; it’s okay if the dough doesn’t quite reach, it will relax and spread as it rises. Cover with a lightly oiled piece of plastic wrap let the dough sit at warm room temperature until doubled in volume, about 1 to 3 hours. When the dough springs back slowly when poked with a finger then you know it’s ready for the oven. During the final half hour or so of the second rise, preheat your oven to 450°.

Now comes the fun part: dimpling! Slowly and carefully peel away the plastic from the dough; you don’t want to tear it at this point. Grease your hands with olive oil. Using all ten fingers at a time and working from one end to the other, firmly press your fingers into the dough to dimple it all over.

You're almost ready to bake! Scatter the rosemary leaves over the dough, and sprinkle with flaky salt.

Bake the focaccia, rotating front to back halfway through, until puffed and golden brown, 20 to 30 minutes. Focaccia is best when still warm from the oven, so let it cool for 5 minutes or so before slicing and serving.

Full list of ingredients and directions can be found in the recipe below.

Variations

Focaccia is delicious with just a sprinkling of flaky sea salt on top, but adding a little rosemary will make it even more marvelous—the two were always meant to be together. Once you’ve got this recipe down, try adding other herbs or spices (check out our everything bagel focaccia as inspiration), or even raw or cooked veggies like tomatoes, bell peppers, and more.

Recipe Tips

• Get on the scale: Though this recipe is very forgiving, I always recommend measuring by weight, rather than volume, when baking. If you’ve got a kitchen scale, now’s the time to use it. Measuring flour by the old scoop-and-sweep method is notoriously imprecise. Measuring by weight ensures far greater precision, boosting your odds of success.
• Don’t rush it... I know, this recipe requires some long resting times, but trust me, time is the secret ingredient here. The overnight first rise, known as a “cold fermentation,” develops tons of flavor; the second gives the bread structure.
• But if you must: You’ll get the best flavor from a full overnight cold fermentation, but if you’re in a rush, you can instead do the first rise in a warm spot in your kitchen for 3 to 4 hours, then continue with the second rise in the pan.

Storage

Focaccia can be made 1 day ahead; store airtight at room temperature. For longer storage, cut the focaccia into pieces and freeze in a resealable plastic bag or airtight container. Reheat in a 300° oven.