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With less than 10-minutes of hands-on time and no-kneading, the name Ridiculously Easy Focaccia Bread says it all! Almost. It’s also ridiculously delicious!
I feel like I’m introducing you to an old friend, as I write about this fabulous, easy focaccia bread. I’ve been making it all summer, despite the fact that it’s been a crazy couple of months as we packed up our home in Raleigh (after 37 years) and moved to the mountains of North Carolina, near Asheville. Believe me, the only frequent-flyers in my kitchen this summer have been recipes that took minimal effort and (of course) were super delicious!
Strict guidelines for Ridiculously Easy label
The first time I made this easy focaccia bread I was thrilled with the results and knew that it had to go into our Café Ridiculously Easy Series. How does a recipe get labeled “ridiculously easy”? Well, here at The Café, it has to have certain characteristics to earn that prestigious label:
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie, results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do. (Shhhh! We’ll keep that part our secret.)
An easy technique
I know, you might be looking at the pictures of this Ridiculously Easy Focaccia Bread and thinking that I’m spoofing you about the “easy” part, right? I don’t blame you – but it’s true! Let me convince you by sharing (in a nutshell) how it comes together:
- Combine flour, instant yeast, and salt in a large bowl. Add warm water and stir until the flour is well incorporated. Cover it up, pop the bowl into the refrigerator and forget about it until the next day.
- About two hours before baking time, lightly grease two pans with a bit of soft butter, line them with parchment paper and give each a drizzle of olive oil. Remove the bowl from the refrigerator, divide the dough in two and plop it in the prepared pans. Now forget about it again as you putter around the house, catch up on emails, make some phone calls or whatever it is you need to do.
- After two hours, the dough will have filled the pans and be almost ready to bake. Top the dough with another drizzle of olive oil and have some fun with your fingers, poking holes in the soft dough (for that classic dimpled focaccia texture). Sprinkle the top with sea salt and/or herbs and you’re done on your end.
- Now the oven does the magic, transforming the fluffy dough into crisp, golden circles of deliciousness that are perfect for sandwiches, with soups or to fill your dinner breadbasket.
If you’re still a bit dubious about how easy this bread is to make, we’ve put together a little video to demonstrate it:
See what I mean, so easy! Ridiculously easy!
Did you notice there’s NO KNEADING? In the past, I believed that you had to do a lot of work, including kneading to a achieve a beautiful, rustic, richly flavored bread with lots of big, irregular holes.
In fact, the folks at King Arthur Flour have reported that one of the most common questions they get on their baker’s hotline is “How do I get those big, irregular holes in my bread?” They devote a whole article to the complexity of how to achieve this texture – but guess what? With this Ridiculously Easy Focaccia Bread it (magically) just “happens”.
Another thing I love about this easy focaccia bread – in comparison to every other focaccia bread that I’ve made, this one has minimal fat. Each loaf (which makes 6-8 sandwiches or 8 generous bread servings) has only 2 tablespoons of olive oil. If you google “focaccia bread” you’ll see that most recipes have much more oil. One popular recipe from The Food Network includes a whole cup of olive oil – yikes!
How do you cut focaccia?
This is a question that people often ask. Since this Ridiculously Easy Focaccia bread is made in round baking pans, there are several options for cutting. I like to cut it in long strips which are perfect for dunking in oil, sauces or soups but you can also cut it into wedges like a pie. One other suggestion is to cut it into three wide strips in one direction then turn the round loaf 90 degrees and cut it again in 3 wide strips yielding varying size pieces.
Expect rave reviews!
Have I convinced you? Are you ready to feel like a little Italian breadmaker? You probably have everything you need to make this Ridiculously Easy Focaccia Bread. Whip up a batch of dough tonight and tomorrow your family just might think they’ve been transported to a wonderful Panificio (the Italian word for bakery) as the incredibly delicious fragrance of baking bread wafts through the house!
Café Tips for making this Ridiculously Easy Focaccia Bread
- I like to use bread flour if I have it – but it isn’t necessary. Bread flour is higher in protein and is supposed to create more stability, form, and rise in the dough, allowing it to lift and hold shape. I have used both bread flour and all-purpose flour with good results.
- I use one of these Danish Whisks to easily mix up my dough. They’re inexpensive and make whipping up any dough super simple. With this particular brand, you get two professional-grade whisks. Keep one for yourself and give the other to a baking friend. He/she will think quite fondly of you every time they mix a batch of dough!
- While we’re talking about mixing the dough, make sure all of the flour is well incorporated and there are not any little pockets of dry flour. I always stir it up until I think it’s well mixed and then stir a little more.
- You can cut this easy focaccia bread into wedges or crossways, into strips. I love cutting it in strips, crisping it up in a pan with a drizzle of olive oil and serving it with soup. Just brush the cut sides of the bread lightly with olive oil then heat a non-stick pan over medium heat. Add the bread and cook on both sides until golden. Delish!
- Be sure to grease your pan (with butter) and line with parchment paper. An easy way to line your pans with parchment? Take a piece of parchment slightly larger than the diameter of your pan. Fold it in half and then in quarters. Fold the quarter in half and then in half one last time. You will end up with a long skinny triangular-shaped wedge. Turn the pan you want to line upside down. Place the tip of your parchment paper triangle at the approximate center of the pan and lay it flat so the unfolded edges are lying over the edge of the pan. Trim the paper with a scissors, about a quarter inch in from the edge of the pan. Unfold and line your pan with the circle you created.
- This recipe calls for Instant Yeast which is also called Rapid Rise Yeast. It’s quite magical as it doesn’t require proofing as regular yeast does. Don’t try to use regular yeast in this recipe. You can find Instant or Rapid Rise Yeast at most grocery stores, right next to the regular yeast. You can also buy it in bulk and store it indefinitely in the freezer. It’s infinitely cheaper buying yeast in bulk vs purchasing it in the little packets.
- Don’t worry about exact time with the initial rising of this easy focaccia bread. I have done as little as eight hours and as much as 24. Your results will be wonderful as long as it rises at least 8 hours. The second rise (in the pan) should be at least 2 hours (or until the dough has nicely risen). If your kitchen is really warm, it may take a bit less time. Rather than using an exact time, use the appearance of the dough – it should be close to filling the pan.
- Don’t be shy when you “dimple” the dough, just before baking. You want to poke your fingers in all the way to the bottom of the pan and actually make little holes with your fingers. This will ensure nice deep dimples that won’t disappear in the oven.
- Dry or fresh herbs can be used to top this bread. I like to use dry Italian seasoning or fresh rosemary or thyme. Chives and sage would also be delicious.
- Use flaky sea salt to top this bread. It gives a nice little crunch and a pretty presentation. I like Maldon. It’s more expensive than kosher or regular salt but a box will go a long way. Use it as a “finishing” salt rather than an everyday salt.
Asheville and the surrounding area is well known for its wonderful restaurants. Last week, Scott and I had a lunch delightful at a Café in Black Mountain (not far from our home). I went crazy over the delicious roasted red pepper soup and promptly came home and created something similar. Check back in a few days for the recipe. In the meantime, make this Ridiculously Easy Focaccia Bread and stash a loaf in the freezer. It will be FABULOUS with the roasted red pepper soup!
And if you love focaccia, I’ve adapted this recipe a bit to result in a little healthier version with a portion of whole wheat flour and lots of delicious, nutritious seeds.
You can check the recipe out here: Ridiculously Easy Seeded Focaccia. Bon Appetit!
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2¼ teaspoons instant yeast (1 packet)
- 2 cups warm tap water
- 1 teaspoon soft butter for greasing pan
- 4 tablespoons olive oil divided
- Italian seasoning or finely chopped fresh herbs
- flaky sea salt I like Maldon
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In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
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Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.
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Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.
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Preheat oven to 450˚F with a rack positioned in the center of the oven.
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Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
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Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
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Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.
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Serve warm or allow to cool completely then store in a zippered bag.
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To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.
Check out other seasonal recipes we’ve posted in August…
1 year ago – Guasacaca (Venezuelan Guacamole)
2 years ago – Microwave Caramel Sauce (the real deal)
3 years ago – Sweet and Spicy Mango Salad Dressing
4 years ago – Asian Honey-Sesame Salad Dressing
5 years ago – Chicken, Zucchini and Fresh Corn Burgers
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Nikki Moranville says
This is AMAZING! With all kinds of unexpected happenings after I made up the dough, I had to put it in the refrigerator and there it stayed until 26 hours later. When I finally placed the dough into the 2 cake tins, it was time to make our dinner and feed my mother. Soooo, 4 hours later, I had a kitchen clean enough to start the oven again. After baking, I let the 2 rounds cool and stuck them in plastic bags in the refrigerator – not the freezer. The next evening I took one out, warmed it for 10 minutes in the oven and it was oh, so delightful!! 3 people scarfed down that first bread loaf at dinnertime. I have taped this tasty easy recipe to the door of my Recipe cabinet! Thank you, thank you!
Chris Scheuer says
I’m so glad, Nikki!
Michelle Harper says
Looking forward to trying your Focaccia bread. Instead of the 2 round cake pans, would you get similar results using 1 9 x 13 pan?
Chris Scheuer says
Hi Michelle, that will work fine. It will be a little thicker but that’s not a bad thing! Enjoy!
Nancy Wilson says
I’m so happy to have found you! I’ve just read two of your recipes and already I’m hooked! I plan to make the R.E. Focaccia and the Prosciutto Chicken soon. Also I loved the Scripture at the end!
God bless you both this Valentines Day and always!
Nancy Wilson
Chris Scheuer says
Thank you for the kind words, Nancy!
Tijana says
Hi ! First of all, thanks for all these amazing recipes, I already made quite a few (mainly desserts) and they all turned out great ! And I’m really not kitchen savvy. So thanks, it gave me much needed confidence (and some experience). I would like to try making this focaccia, but I was wondering which baking dish size do you use ?
All the best, and I look forward to making even more of your delicious recipes,
Tijana
Chris Scheuer says
I’m so glad to hear that, Tijana! 💕 I use two 9 inch baking pans to make this focaccia.
Linda Murphy says
First time making any kind of bread from scratch. This was so easy and my company just loved it! The 2 loaves was an extra bonus. I can’t wait to eat the 2nd loaf with soup.
Chris Scheuer says
Yay!👏👏👏I’m so glad, Linda!
Millie Banks says
February 2, 2021
This is by far the best focaccia recipe I have ever made and, I have made many! I am so glad that I came onto your sight and tried several of your recipes with great success, all delicious. Your instructions and photos are well written and spot on! Can’t wait to try more of your recipes that I have saved. I’ve made this one about six times now , in the past couple of months…😋😋😋
Chris Scheuer says
Thank you so much, Millie! 💕
Brenda says
I tried this for the first time-WOW! Not only easy, but delish!
Question…have you tried using this recipe with any GF flours? My husband does GF and I would love to try this out on him.
Chris Scheuer says
Yay, Brenda! I have not tried any gluten-free flours, but let us know if you try it.
Rita Giordimaina says
OMG. Your food blog is a gold mine. I’ve just finished baking this wonderful focaccia, and the result is perfect. I’ve already started to prepare for the healthier version. Thanks for the good work. May God bless you.
Chris Scheuer says
Thank you for the kind words, Rita! So glad you enjoyed the focaccia 💕
JTP says
This is a brilliant recipe – I’m a useless baker but got great results first time round with this. I halved the ingredients to make just one loaf and added garlic and rosemary on top
Chris Scheuer says
I’m so glad you had great results!
Silvana says
Thank you for your recipes Ridiculously Easy Focaccia & Ridiculously Easy Roasted Veggie Pizza. Being of Italian background, pizza and focaccia has been a staple growing up. These recipes reminded me of Momma’s pizza. When I found your recipe for the focaccia and the slow rise in the refrigerator, I was so happy. No kneading was fantastic. I have been making it often and everyone who tried it just loved it. Also, I saw you mention about the Danish Dough Whisk and I ordered one. I absolutely love it. I ended up ordering a few and gave it to my baking friends.
I have also made the Ridiculously Easy Roasted Veggie Pizza. I have made pizza for years and not used to pre-baking the crust, so when I made it the first time I forgot to pre-bake and put the topping on and in the oven it went. After a little while I remembered you were supposed to pre-bake the crust. I have to tell you it still turned out beautifully and tasty.
I have a question about the Ridiculously Easy Focaccia. If you didn’t want to do the slow rise in the refrigerator, could you leave it on the counter or in a warm place to rise? If so, how long do you suggest for the rising times.
I look forward to trying out your other recipies.
Chris Scheuer says
Hi Silvana,
Regarding your question about the focaccia, you can definitely leave it on the counter to rise. The time depends on how warm your kitchen is. I often will boil a cup of water in the microwave to create a nice, cozy, warm spot and then let my dough rise in there. It only takes about 45 minutes to an hour for a nice rise. You can also preheat your oven for 1 minute then turn it off and leave the light on for another good rising spot.
Nola says
I just made this recipe yesterday and it most definitely does not need all the time to rise. I left it in a bowl, covered with plastic wrap then a tea towel in a warm spot for two hours. Then, after putting in the cake pans, I put them in the oven for about 45 minutes on a very low setting (mine had a “ proof” setting). After I spread them out and made the dimples, I put them in the oven while it was heating to 425. They baked up beautifully and I can’t see where the extra time would have made any difference.
My only other suggestion is that the bread could use a little more salt in the recipe – next time I’ll add another 1/2 teaspoon.
My family was quite happy with the bread and I can see making it again very soon.
Chris Scheuer says
Hi Nola, thanks for leaving your review. Yes, you can make this bread in less time and I often do if I’m in a hurry. However, the slow, over-night rise does develop more flavor (you may not need the extra salt) and a really nice texture. Either way works, but if I have the time I will do the overnight, cold-rise method.
Nola says
Thanks for your reply! I will definitely give the over night method a try. I’m making it again today – but of course thought of it too late to try it that way. (But it’s all good as my family doesn’t know any difference.)
I look forward to trying some of the other recipes in the near future.
Sacha says
Hello! I was wondering if this recipe can be made as a taller rectangular loaf instead of the 9 inch cake plan?
Chris Scheuer says
Hi Sacha, it definitely can! It will make a nice thickness for sandwiches that way!
Megan says
I have made this recipe several times over the past month and it turns out delicious every time! I am planning on making a batch today and saving one of the loaves to make stuffing for Christmas dinner. Thank you for such an easy and impressive recipe!
Chris Scheuer says
You’re welcome, Megan! I’m so happy you’ve enjoyed this bread!
Christine VG says
I can’t wait to try this for Christmas-is it possible to make this in one big sheet pan instead of the cake pans? Thank you
Chris Scheuer says
Hi Christine,
Yes,this will work in a sheet pan but it will not be as thick as a sheet pan is more square inches than 2 9-inch pans.
Cuci says
Hi Chris. First time making focaccia and was encouraged by your recipe. Just put in my dough in the ref , as i type this. Excited to see the “magic” tom 🙂 I have a small oven and can bake a 9in plate only one at a time . Is it ok to leave the other plate waiting in room temp while the other is baking ?
Hope to hear from you. Thank you very much for sharing this recipe. Merry Christmas !
Chris Scheuer says
Merry Christmas to you, Cuci! Yes, it’s fine to let the other sit at room temp. I might wait to “dimple” the second one until after you put the first one in the oven
Irina says
I made this recipe three times in the last 2 weeks. So delicious! I had never made bread before. Thank you so much for this “ridiculously easy” and tasty recipe!
Chris Scheuer says
That’s awesome, Irina! You may just become known as the family breadmaker! 💕
Karen says
Can I use bread flour
Kim says
Hi Chris, Looking forward to trying your recipe, looks delicious. Wondering what brand of kosher salt you use? I have made a few batches of a focaccia recipe from a popular cooking magazine and they list different quantities of salt depending on whether it’s Diamond or Morton. I believe the granules are different sizes. Thanks so much.
Chris Scheuer says
Hi Kim, I usually use Diamond brand.
Scott from Dallas says
I am a novice baker and have baked very few things. That said, I am well versed in and around the kitchen and have spent many years eating in some of the best restaurants in the US. I made this the other night and was absolutely impressed. Super easy and very good. I am making it again this week and will add some olives to the next batch. Thanks for sharing!!
Chris Scheuer says
Thanks so much Scott, for your kind review! Sound like you can’t call yourself a nice anymore! Bravo 🙌
Not A Bot says
This is by far the best recipe for delicious focaccia and it is superior to any other recipe I’ve used before finding this site’s recipe and wisely entertaining instructions. Thank you for being generous in sharing this easy to make focaccia bread recipe. I wish you much love and excellent health.
Chris Scheuer says
Thanks so much! I’m so happy you enjoyed this bread!
Susan L says
I have made this recipe twice now and both times, the dough didn’t rise during the time it was in the fridge. Made it anyway and although it didn’t rise during the 2 hour period it was still good, just more dense than I would have liked. Did I do something wrong?
Chris Scheuer says
Hi Susan, are you using instant yeast? That could be the problem if you’re not. Another thing that’s important is to stir the dough really well. My daughter-in-law had some problems with the dough not rising well until she began stirring it well.
You might also want to leave the dough out for 20-30 minutes before you refrigerate it to give that yeast a little boost.
Susan L says
I just mixed a batch; used 100 degree water and used bread flour this time; my yeast is the instant kind out of a new jar (same yeast used for last batch. I stirred it really well and am leaving it on the counter for a brief time as you suggest before refrigerating it. Will let you know how it turns out—maybe third time is the charm!
Kathy says
Hi Chris
This bread was so easy & delicious!! I know you said to stick with the yeast in recipe – thinking yeast is yeast had all ingredients ready to go then saw the yeast packet – ACTIVE DRY YEAST – ok now what do I do??
I added yeast to water allowed it to bloom then added in the remaining water – added that to other ingredients – hoped for the best & I can say that it is!
Thanks for a great recipe
Chris Scheuer says
Yay! Thanks for sharing your results, Kathy! I’m so happy you had good results! That was perfect to bloom the active yeast the way you did. Bravo!
Kana says
Hello, I’m a baking novice! I’ve been wanting to try this recipe but was wondering if I could half this recipe to make just one 9in loaf instead of two. Would that change the proofing time?
Thank you!
Chris Scheuer says
Hi Kana, you can definitely make half of the recipe and it won’t change the proofing time.
AnnieBananie says
I have made this at least a dozen times & can verify it’s very tasty and virtually foolproof for novice bread bakers such as myself. I have no patience for the mess & effort of a lot of bread recipes (i.e. anything that involves kneading and/or rolling pins) – this is a low effort, high reward recipe. I have topped my focaccia with all kinds of things (the Malden salt is the only non-negotiable topping) & have learned that if you want to include sun dried tomatoes, just make sure you poke them in deep during the step of making pockets in the dough. That ensures they won’t be at risk of burning at all. Delicious fresh, freezing well, and makes a gourmet foundation for Caesar salad croutons.
Chris Scheuer says
Thanks so much, AnnieBananie, for sharing your helpful review!
Morgan says
Hi! I have made this recipe in the past and loved it! I do have a question as I will be making two loaves for the holiday. I need one for Wednesday and one for Thursday and I’m preparing the dough tonight so it has 24 hours to rise and time to bake for Wednesday’s meal. I remember it not being quite as good the second day. The salt kind of melted on top and homemade bread is always best the day you make it. What is the best way to have a fresh tasting loaf for Thursday if I make the dough today? Can I leave the dough in the fridge to rise for two days and bake it Thursday morning? Should I freeze one loaf and thaw for the dinner Thursday? Any advice would be greatly appreciated . Thanks!
Chris Scheuer says
Hi Morgan, if you want to make two loaves and serve them on different days, you can make one as directed and freeze the other after you dimiple the dough. Then remove it from the freezer 5-6 hours before you want to serve it, let it thaw and then rise and then bake it as directed.
The other option is to bake both loaves and freeze one. Warm it in the oven on a sheet pan with a bit of olive oil which will give you that nice crisp crust.
Ruth says
If I plan to freeze the dough after dimpling, do I put the flake salt on it then or do I wait until just before putting it in the oven? I love your recipes and go back and look at them over and over. The Christmas sugar cookie one is a family favorite, and I love the dip method for the icing. Thanks for all of the pointers.
Chris Scheuer says
Hi Ruth, if I was doing it, I would freeze the dough before dimpling, then let it rise and dimple it before baking.
Ruth says
Thanks so much for the reply. Will try that for sure. Love your site.