With less than 10-minutes of hands-on time, 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 incorporated. Cover it up, pop the bowl into the refrigerator and forget about it until the next day.
- About two hours before baking time, grease two pans, 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.
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!
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!
- 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 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. 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 infineitely cheaper buying yeast in bulk vs purchasing it in the little packets.
- Don’t worry about exact rising time with 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 unless your kitchen is really warm. In this case, it may be a bit shorter. The dough 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 it 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 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 incorporated. 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 depending. 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.
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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Marian says
Thank you for this wonderful recipe! I have made this several times already and always with perfect results. My family’s favorite version so far: I brush basil pesto all over the top, then sprinkle the sea salt and bake. Irresistibly delicious!
Chris Scheuer says
Yum!! That sounds wonderful! Thanks for sharing your results, Marian!
Hala says
Thank u for the astonishingly easy &yet delicious recipe ..looking forward for more easy recipes with the same generosity of details and tips ..thank u so much one more time
Chris Scheuer says
You’re welcome, Hala! I’m so happy you enjoyed it and found the directions easy!
Lauren says
Can I make the dough on a Thursday night but wait to bake it Saturday morning? Or is that too long to wait?
Chris Scheuer says
Yes, you definitely can Lauren. Just make sure it’s well covered in the fridge so it doesn’t dry out.
Cody Mazurek-Simon says
I accidentally put the yeast in the warm water as a habit. Will my focaccia still turn out okay? Thanks! Amazing recipe by the way
Chris Scheuer says
Yes, I think it will be fine.
Lisa says
Thank you! I made the dough yesterday and baked today. The bread is delicious and I loved that I had all of the ingredients already in my pantry.
Chris Scheuer says
Thanks, Lisa! So happy you enjoyed this bread as much as we do!
Abbey Goss says
Do you know how long this will keep in the freezer?
Chris Scheuer says
I’ve kept it up to a month with great results!
Mubeena says
I noticed that there is no sugar in this recipe. Not needed to activate the yeast?
Chris Scheuer says
Hi Mubeena, no does not need any sugar to activate in this recipe. I was surprised at first too but it rises beautifully!
vivian says
Fabulous recipe! It works just the way you said it would and tastes great. There are so many flavour variations that immediately come to mind. Thanks so much for posting this!
Gail says
Amazing!. Very easy to make. I will use this as my go to recipe when I go to someone house. I made one with pepper jack cheese, cilantro and tomato. The other one I made with olives, sun dried tomato brushetta, parm cheese, Italian seasonings. My family loved it.
Thanks and I love your website. Your my go to site when I’m looking for a recipe. Everything I’ve tried from your site has never failed me.
Gail
Heather says
Hi,
Do you think this one recipe would fit a traditional half sheet pan instead of 2 round cake pans? Thanks very much
Chris Scheuer says
Hi Heather, I think it would work but it would be not as thick.
Urszula Kawalko says
I’m astounded that this recipe does not get a higher user rating than 3.84 (at time of reading) – it deserves 6! I’ve shared it with friends who have been equally amazed. This would have to be one of the best, most indispensible recipes I have ever found online. The results are spectacular and the method so incredibly easy. I’m extremely grateful to Cafe Sucre Farine for posting it, thank you very much.
Chris Scheuer says
Thank you Urszula, I’m so happy you’ve enjoyed this recipe as much as we have! Sounds like it’s become an old friend to you too!
Regarding the rating, it’s hard to understand Google sometimes. There are lots of really positive comments on this bread although not everyone leaves a star rating. Most of the star ratings for this recipe are 5 but I’ve heard that sometimes when a recipe is fairly new (this one was published in August of 2018) and has lots of 5-star ratings, Google still doesn’t trust that they’re all legit so the recipe isn’t given full credit. Not sure how all that works but I am sure that this is a wonderful recipe 🙂 Thanks for taking the time to share your results!
Tejal Malani says
One more question : Why does the bread become rubbery when its at room temperature ?
Chris Scheuer says
Because there are no preservatives in this bread it will not stay fresh for more than a day at room temperature. I always slice the bread I’m not using and stick it in the freezer. It keeps really nice that way.
Tejal Malani says
What is the height of the pan ?
Chris Scheuer says
I use a 2-inch round pan.
Tejal Malani says
I baked this focaccia today …the top got a livy brown hue but the bottom was white. On inserting a wooden skewer it came out all clean. I followed your lovely easy recipe to the t. Please let me know is it normal to have a white base at bottom and if not how to i get the golden hue at the base. Thank you
Chris Scheuer says
Hi Tejal, the bottom should be golden and crisp. Try baking it on the lowest rack of your oven. You should be able to resurrect the loaves you already baked by putting them back in the pan with a small amount of olive oil. Cover the top with foil and bake on the lowest rack for 10 minutes to crisp up the bottom. You can also crisp up the bottom by adding a small amount of olive oil to a sauté pan and heat over medium-low heat. Add the bread and reduce heat to low. Cover the pan and cook until bottom is crisp and golden.
Tejal Malani says
Thank you so much for your prompt reply. Will try this way & see how it works.
Sherrie Meals says
Thanks , Chris , for this terrific recipe. We’ve used this bread for sandwiches, to accompany soups and just eating a crispy slice. This bread has turned out great for me each and every time. I now have the dough in the fridge for overnight and can’t wait to bake it in the morning. This may be my 7th time making it…that’s how much we love it!
Chris Scheuer says
Haha! You sound like me, Sherrie. When I find something I really like, I can’t stop making it! I’ve probably made this focaccia 100x!
Dave says
Absolutely a great recipe. I changed it a bit. Tried a few different things. I added 1 tsp. Garlic powder 1 Tbs Italian or so seasoning 1tsp dry parsley 1 tsp rosemary I broke it up a bit. To the flour add yeast mixture. Let it rest like the recipe. When they have proofed put the olive oil on poke down add Italian season and salt. Heat oven to450 put in the loafs reduce to 425. After 5-10 minutes add 1 -?2 cupyof shredded cheeses or a mixture of parmigiana on each. Finish baking for the 22-28 minutes. Cool on racks on paper towels
Chris Scheuer says
Yum, sounds wonderful! Thanks for sharing your adaptation!
Emily Tan says
I love onion foccacia – have you tried topping this with onion? Does it work?
Chris Scheuer says
Hi Emily, yes, I think it would definitely work. I would add the onions after you dimple the dough.
GKP says
Hello
,
Can you use store brought pizza dough for this recipe ?
Thanks
Chris Scheuer says
I think this recipe is easier than even running to the store and buying dough. Try it! I think you’ll agree 🙂
lisa says
This is the second time I’ve made this. The first time, I followed the directions and it did not disappoint.
The second time, I skipped over the refrigeration and kneaded it once, after several hours, to get those air bubbles going. Baking it had the house smell heavenly. It was so soft and fluffy and the Tuscan seasoning I used was perfect.
Thanks so much for the recipe. I’ll be making this for our church bake sale!
Chris Scheuer says
Thanks for sharing your results, Lisa! I hope this will go like hot cakes at the church bake sale!
Polly says
I have been experimenting with lots of different recipes to make rolls, focaccia, ciabatta, baguettes and none of them have been as easy as this ridiculously easy recipe. And so YUMMY!! My SO LOVES the results, and I’m happy to keep it simple. Will make this again and again.
Thank you for sharing the techniques!
Chris Scheuer says
Yay! So happy you’ve enjoyed this focaccia, Polly!
Marsha says
This was simply wonderful. I didn’t have 2 round pans. Used a rectanglular pan, worked just fine. Loved the crispy edges. It was so easy !
Chris Scheuer says
Thanks for sharing your results, Marsha. I make this bread at least once a week. We love it with everything. I’ve just created a new version of it too with some whole wheat flour and lots of seeds. It’s wonderful and I will share it soon on the blog!
Kevin T says
I’m a recent college grad and am still learning how to cook by myself. I’m very much an amateur but I wanted to branch out and try something new and I stumbled across your recipe. I can’t believe how easy this was and it turned out fantastic! Everyone who has tried it has been incredibly impressed and doesn’t believe I made it myself! I love how simple the ingredients are. I topped it with salt flakes and some generic Italian seasoning but next time I plan on using fresh herbs. I also cooked this in two 8” square pans instead of 9” round pans but I had done the math beforehand and the area of those two are nearly identical so it worked out no problem. I agree with one of the other comments I saw that a tablespoon of oil in each pan seemed like a little much so I may try a couple teaspoons next time instead.
Thanks for sharing this! I think a pan of this foccacia will make a great gift when attending my friends dinner or housewarming parties.
Chris Scheuer says
Bravo to you Kevin! I love that you’re already impressing your friends with your focaccia expertise! Thanks for sharing your results!
ET says
I read your recipe last night in bed. It got me so excited that i got out of bed and put together the dough. Left it in the fridge for 15 hours, and proceeded as per your recipe. It looked fantastic when i took it out of the oven but when i cut it, i somehow did not get the nice holes inside. What can be the possible cause? (I used all purpose flour, i did knead a couple of times as the dough looked a bit too shaggy, and i used a glass cooking pan…. )
Chris Scheuer says
Hi ET, next time don’t knead the dough. It will be shaggy looking but that’s what produces the beautiful big holes. I know (if you’re a bread maker) that kneading will be a temptation – but it’s not a traditional recipe. Do try it without kneading and I think you’ll be quite happy. Like the name says, it’s ridiculously easy!
Also, if you have a traditional round metal cake pan, use that for best results.