This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.
-
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.
-
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.
-
Preheat oven to 450˚F with a rack positioned in the center of the oven.
-
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.
-
Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
-
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.
-
Serve warm or allow to cool completely then store in a zippered bag.
-
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.
AD says
By 'all purpose flour' Do I use plain Flour instead of bread flour then?
Really looking forward to trying it!
Thanks
Chris Scheuer says
Yes, our all-purpose flour is similar to Plain flour. But you could also use bread flour for this recipe, just not self-rising flour.
Jean says
My dough has been in the fridge since yesterday. About 12 hours. It looks a little runny. Is that normal? First timer
Chris Scheuer says
Hi Jean, it is a wet, fairly sticky dough. I think you'll be just fine!
Victoria says
This bread is so easy to make, and so yummy. Glad I found this recipe as it is always a hit! It is one of my go-to’s for any events. I love to throw in some rosemary and Italian seasoning into the dough as well as on top, and I tend to use a little extra water to ensure the bread is nice and moist.
I’m wondering how long I can leave the dough in the fridge for? Or if I can freeze the dough? Initially, I needed to bake the bread tomorrow (Thursday), so I prepared the dough yesterday (Tuesday), but now won’t be baking it until Saturday. Any advice? Thanks!
Chris Scheuer says
Hi Victoria, so happy you've enjoyed this recipe! I would probably go ahead and bake it, freeze it and then rewarm it before serving. Tuesday to Saturday is probably a little too long. I'm afraid the yeast would lose its oomph.
Andrea says
This is a great recipe! Easy to follow directions and baked up a perfect crusty golden brown!
Chris Scheuer says
Yay! Thanks for letting us know, Jenna.
Lisa McCloud says
Hi! This looks like an amazing recipe and I’d love to give it a try! I’m a high school culinary teacher and I only have my students every other day. I know you said you have put it in the refrigerator for up to 24 hours, but I would need to have it in there for 48 hours. Do you think it would still work? I’m starting a new class next year called baking and pastry and my classes are every other day and only 80 minutes, so I’m desperate to find some breads that will work. Any suggestions are appreciated! You’re very talented and it all looks delicious!
Chris Scheuer says
Hi Lisa, you could definitely let this rest in the refrigerator for 48 hours! It actually gets better. You might need to take it out early though if you only have 80 minutes as you'll need longer for it to warm up and rise the 2nd time.
Rita says
Lol. The recipe prep time should include how long the dough is meant to be in the fridge for. Although the recipe is simple it needs planning ahead (8-24 +) and that should be in the first few lines of the page.
Chris Scheuer says
Hi Rita, I don't have the option at this point (with my recipe program) of adding that to the prep time.
Lynn says
This recipe is really great. My whole family including the grandkids just love this bread. It is so easy to mix up and clean up. The family comes over to our house for dinner every Saturday and I whenever I make this, they devour one of the loaves before dinner.
Chris Scheuer says
That's awesome, Lynn! Thanks for letting us know!
Phyllis D says
Love this bread. So good that my brother who was a chef took some home to make sandwiches.
Would like to know if baking in convection oven is different than a conventional oven.
Chris Scheuer says
That's awesome, Phyllis! A convection oven uses a fan to blow the air around so that there are no "hot spots" like a conventional oven. Because I know many people do not have a convection oven, I test my recipes using a conventional oven.
Bekah W says
I'd like to make this in a square or rectangle pan. if so, what size would be appropriate? i'm ok with one big one. also, is the parchment required if the pan is well oiled? all the focaccia i've seen being prepared did not include the parchment. thanks in advance! i've got some herbs de provence that i'll be topping mine with. 🙂
Chris Scheuer says
Hi Beka, you can make it in a 9x13-inch pan or 2 9-inch pans. You could also make it in a sheet pan if you want a thinner finished product. I like to use the parchment as I think it makes the bottom particularly crisp and ensures easy removal for the pan but you could probably go without it.
mrk says
im signing up to say that while this recipe is good, you NEED to do something about the 2000 miles of storytelling before we get to the actual recipe. i should not have to scroll for days. this is a thing food blogs do and it is ANNOYING.
Chris Scheuer says
So happy you enjoyed this recipe! Oh, and you don’t ever have to scroll through anything. There’s a “jump to the recipe” button at the top of every recipe. Enjoy!
Jenna says
Some people actually enjoy reading peoples journeys and/or adventures with their culinary skills. I am one of them. There is a “jump to recipe” button if you want to skip the reading. There’s no reason to be snarky.
Chris Scheuer says
Thanks, Jenna 💕 😊
Angela says
This was sooo good! I served it with your manicotti. It turned out perfect. Everyone loved it. I loved how low maintenance it was! Thanks for sharing!
Chris Scheuer says
Awesome! Thanks for letting us know, Angela!
Ann says
I've been making this bread for some time and should have commented sooner. The first time I made it I was nervous about how it would turn out. Well, it was a hit with the entire family (especially me). I love the fact that I can make it the day before I have company. It's just one less thing for me to do the next day. I'm a big fan of preparing dishes ahead of time. This is by far the BEST focaccia bread I've ever made. Thanks for sharing.
Chris Scheuer says
Awesome! Thanks for letting us know, Ann!
Susan Lance says
This bread is AMAZING! My family absolutely loves it, and I can't count how many times I have shared this recipe. My recent college grad is making this for his roommates to rave reviews. Thank you for yet another wonderful recipe!
Chris Scheuer says
I love that, Susan! Thanks for letting us know!
Nikki Fisinger says
OMG! I just made this and can’t stop eating it. This recipe is as good or better than the recipe I’ve made by Anne Burrell and so much easier! Thank you so much for another wonderful recipe!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Nikki!
Leslie says
Can you freeze these ?
Would love to try this ..
Chris Scheuer says
Hi Leslie, yes it freezes well!
Sien Aime says
I tried a lot of focaccia recipe and this by far is fail proof! I’m a horrible cook (not enough patience) and this recipe made it extremely easy and some of the comments on using regular active yeast works really well too. I’m book marking this recipe and have favorited it. Thank you so much for this amazing ridiculous easy focaccia recipe! ❤️
Chris Scheuer says
Awesome! I'm so glad to hear that, Sien Aime!
Donna says
I only have dried active yeast. If I make up the yeast starter then subtract the liquid from the 475 ml will it still work?
Chris Scheuer says
Yes, that will work fine, Donna!
Donna says
It was great! I have made this recipe many times now in different pans and it is always yummy. Thank you so much. xx
Chris Scheuer says
Thanks for letting us know, Donna!
sarah h. says
Hi! I've made this recipe before and it's turned out great. I know you say it's ok to leave it rising for longer-- what about resting? I'd like to separate and rest the dough tonight to put in the oven first thing tomorrow morning before I leave for work (and my fiance can take it out of the oven)-- that way we can head out of town for thanksgiving as soon as I get home. But that would mean it's resting for 8ish hours.....is that way too long???
Chris Scheuer says
Hi Sarah, that would be a long time to rest the dough. It would be better if you would refrigerate the dough tonight then get up early and let it rest untl you leave for work. Then pop it in the oven and let your fiance take it out.
Denise says
I have always wanted to try making focaccia and today was the day! Thank you for making it SO easy!
Chris Scheuer says
I'm so glad, Denise! Thanks for leaving a review!
Jessica Savan says
Hello, I have a 9 x 12 pan, can I put the dough in there without dividing in half or will it be too tall?
Chris Scheuer says
Hi Jessica, it will definitely be a thicker bread but still delicious. It works well for sandwiches in that size pan.
Kymberly says
Hi! First timer here. Wondering if I were to put all of the dough in a 9x13 baking dish to have one large rectangular focaccia as opposed to 2 round, would I need to adjust the baking time? Will it need to bake longer?
Chris Scheuer says
Hi Kimberly, you could do that for sure! The focaccia will be thicker though and might take a bit longer to bake since it's larger.
Kim says
I am looking to make this for a church reception. I noticed in previous comments that this could be made in 1/4 sheet cake pans. Can this recipe be doubled? Can I make in half sheet cake pan?
Chris Scheuer says
Hi Kim, this recipe can be doubled and a single recipe can be made in a half sheet pan.
Emily says
I love love love this recipe and have made it many times but would love to see the time adjusted to reflect the rise time in your total time at the top of the recipe....
Chris Scheuer says
Hi Emily, I would really like that too but at this time my recipe plugin doesn't allow any custom times like resting.
Erin says
Could I bake this in a cast iron pan? Not divided in two, just as one whole foccacia?
Chris Scheuer says
Hi Erin, you could but you would need a fairly large pan. I would use at least a 12-inch cast-iron pan.
Melanie says
I have one 9 inch cake pan. Could these also be made in two 1/4 sheet pans or will they raise too high?
Chris Scheuer says
Hi Melanie, you could definitely use two quarter sheet pans!