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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, super easy focaccia bread. I've been making it for years now and no one ever seems to grow tired of it. It's perfect to accompany a nice dinner, for lunch sandwiches, for dipping in oil, for the best pizza ever, even for breakfast (yes, we even have a fabulous breakfast adaptation with cinnamon and raisins!).
The 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.)
To sum it up briefly, these are the recipes that make you look like a kitchen rock star with minimal effort on your part!
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 bread basket.
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 always thought that you had to do a lot of work, including kneading to 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.
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 sized 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 like 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 as your guide - 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 using everyday salt.
- As mentioned above, this Easy Focaccia Bread is fabulous as a dinner bread, with salads, for sandwiches, for a dipping bread... Sometimes I drizzle a little oil in a sauté pan, add the focaccia and let it cook over medium heat until it's golden and crisp. So good! It's fabulous to serve with soup, like this 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.
- And last but definitely not least, we have a sweet version of this focaccia that takes only 2 hours, start to finish with 10 minutes of hands-on time. Check out this Ridiculously Easy Cinnamon Raisin Focaccia for an incredibly delicious breakfast/brunch treat!
Thought for the day:
I will meditate on the glorious splendor of Your majesty,
and on Your wondrous works.
Men shall speak of the might of Your awesome acts,
and I will declare Your greatness.
They shall utter the memory of Your great goodness,
and shall sing of Your righteousness.
Psalm 145:5-7
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
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.
Amy says
This is my go to recipe for focaccia! I've tried a few others, but none compare. I love adding asiago cheese to the top - so delicious!
One question: how necessary is the plastic wrap? I've been trying to avoid using it and was wondering if just a towel would work?
Chris Scheuer says
Hi Amy, so happy you have enjoyed this recipe. Regarding your question, you could use a plate over the top of the bowl instead of the plastic.
Gail says
I've made this 3 times now for different groups and EVERYONE raves about this - I look like such a star! Thank you.
I've made different variations - jalapenos and parmesan cheese in additional to the Italian spices, rosemary and fleur de sel - this recipe is such a great base to add any toppings you want!
I have just made it on a large baking sheet instead and it turns out great!
Since I'm also always in a hurry to make this, I have modified the refrigeration and rising steps to make it in about 3 hours total (including the cooking time). Maybe it could be better, but this quick way has worked so far!
I put the dough into my Ninja Foodi (inside greased parchment paper) on the yogurt setting for 15 minutes, turn it off and let it sit another 15 minutes undisturbed (which makes it double in size). Then I press it out onto the baking sheet on that parchment, add all the oil and the spices and whatever else I feel like, and cover it with plastic wrap for an hour or whatever time I have and then bake - foolproof so far!!
This is now be my "go to"!!
Lindsay @ The Café Sucre Farine says
That's great, Gail! Thank you for your review!
Maria Vartuli says
I will definitley be making this........looks yummy!
Lindsay @ The Café Sucre Farine says
Enjoy, Maria!
Gail says
Do you actually use a cup or grams (120 per cup)? Thank you
Chris Scheuer says
Hi Gail, I usually measure in cups since that's what most of our readers here in the US use. We do provide the Metric amounts for users who prefer that method.
Tracey Taylor says
Thank you for this recipe. My husband has CKD, and I found an incomplete recipe for Focaccia on a kidney friendly website. It was missing half of the instructions. I started looking for a complete recipe online. I was drawn to "Ridiculously Easy". As I got to the end of the recipe, I noticed the thought for the day. I have been totally stressing over the CKD diagnosis. I've been completely frazzled. I went to Psalm 145 and read the whole thing. It brought me so much peace. I really needed this. Thank you. Thank you. Thank you for posting this scripture.
Chris Scheuer says
Hi Tracy, I'm so sorry your husband is not well.
At the same time, I love how God gives us just what we need at the particular moment and I'm so happy He spoke to you through His Word. It's true, it never comes back void! I always pray before posting a Scripture that it would be His choice, not mine. Thank you for taking the time to leave a comment and allowing me to see an answer to prayer 💕 Saying a special prayer right now for your husband.
Gracieannie says
I can't wait to make this! What brand of Kosher Salt are you using? Morton Salt and Diamond Crystal measure differently. I don't want to ruin this with too much salt! Thank you!
Lindsay @ The Café Sucre Farine says
Hi Graciannie, we use Morton kosher salt.
Phyllis Dz says
I made this foccacia for my brother and his friends and it was a very big hit. He took some home to make sandwiches and said it was awesome. Thanks for all the great recipes.
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for letting us know, Phyllis!
Arnell Ruiz says
Hi there. I was wondering if I can use my 9" square pans. I do not have round ones. Can't wait to try this recipe. I have never tried to make bread. Your recipe seems so simple.
Chris Scheuer says
Hi Arnell, you could use 9-inch square pans. The focaccia will be a little lower though as there are 63.6 square inches in a 9-inch round pan and 81 square inches in the square pan.
chapter mod apk says
You can also cook it in a pie pan and you can make it with active yeast and bread dough, it is amazing. Thank you.
Lindsay @ The Café Sucre Farine says
Thanks!
Rosa Trujillo says
can you make this with gluten free flour please respond soon thank you
Chris Scheuer says
Hi Rosa, I have not personally tried this recipe with GF flour but I have a GF friend who has and she has not had good results. BUT I have a nephew who is an expert at GF baking and he has a great GF focaccia recipe: https://cakesandcoriander.com/gluten-free-focaccia-bread-with-olives-lemon-and-herbs/
Kathy says
I tried a didferent recipe to compare with yours, and it confirms yours is "the bomb". I make this to give as gifts for my friends who are too busy to bake, and I always get rave reviews, so thank you again for such a great recipe.
Lindsay @ The Café Sucre Farine says
That's great, Kathy! Thanks for your review!
Donna says
Can this be made with dry active yeast & bread flour, equivalent measurements? Thank you, looks amazing
Chris Scheuer says
Hi Donna, you definitely can make this with bread flour.
Regarding the yeast, you could you dry active yeast but you will need to proof it with some of the water before adding it to the rest of the ingredients.
Sherry Brown says
I’ve made this recipe a few times now. This time I goofed and used regular yeast and did not proof it first. 13 hours over night in the fridge and it took about 4 hours to rise on the counter but I got a nice full pan of dough. Lots of bubbles. Hoping it tastes ok as I’m serving it to guests tonight.
Chris Scheuer says
Hope it all went well, Sherry!
Tia says
Can this be baked in a pie pan?
Chris Scheuer says
Sure, although you'll need 2-3 pie pans, depending on their size.
Sophia says
SO easy and delicious!!! I can’t stop making (and eating) this! Do you think this would work in 1 sheet pan instead of 2 round pans? I need to bake for 40 people and thought it would be easier to cut into small pieces that way, but not sure if the rising would be affected.
Chris Scheuer says
Hi Sophia, yes that does work. I use a jelly roll pan as a regular sheet pan yields a pretty thin focaccia.
Mary says
Hi - I've been making this bread for a few years but decided to leave a comment. The first time I made it, my adult grandson and I sat there eating it warm out of the oven and did nothing but moan, lol. It is the ONLY recipe of any kind of food I have (out of literally hundreds upon hundreds) that I've given a '10' to on my personal rating scale.
Lindsay @ The Café Sucre Farine says
Haha! That's awesome, Mary! Thank you for taking the time to leave a review!