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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.
Morgan Peach says
Can you use self rising flour for this recipe?
Chris Scheuer says
Hi Morgan, I would not use SR flour for this recipe. You don't need the extra ingredients that are in SR flour.
Noemia says
Absolutely perfect. Thank you. Followed your directions to the t including cutting the parchment paper. Lol I’ve tried to post the two pictures of the focaccia right out of the oven.
Chris Scheuer says
Awesome! Thanks for letting us know, Noemia!
Carolyn says
Your recipe says use warm water.....or follow directions on the yeast packet. Those temps ar e not warm. I am wanting to make this bread but just want to make sure I use right water temperature.
Chris Scheuer says
Hi Carolyn, definitely use nice warm tap water. Hope you enjoy it!
Mary Milligan says
Made it today - finally!! It was a lovely side to my cherry tomato/bocconcini/and pesto salad! With fresh rosemary, oregano and basil from the garden! Love this time of year, how bountiful were the crops in my neck of the woods.
Thanks you for posting this ridiculously easy recipe!
Chris Scheuer says
Thanks so much for letting us know, Mary!
Urvashi Sohal says
Hey
I was wondering if I can use active dry yeast instead of instant yeast? The recipe looks great, and I really want to try it out.
Chris Scheuer says
Hi Urvashi, if you use regular dry yeast, you will need to activate it before adding it to the recipe. Just combine it with a few tablespoons of the water water and let it sit for 5 minutes or so until it's nice and bubbly. Then add it along with the rest of the water to the dry ingredinets.
Ben says
The recipe says 40 minutes total time. Then the first instruction is put together ingredients and wait 8 hours...... just be clear about how long it takes, I should've read the instructions before starting
Chris Scheuer says
Hi Ben, sorry that was frustrating to you. My recipe plugin at this time doesn't allow a "resting" or "proofing" time. You're right though, it is important to read a recipe through before starting. Again, sorry if this caused a problem for you. Hope you get to try the bread as it is really delicious!
Barbara White says
I absolutely love this recipe, I’ve made it many times now, always great. I add sliced olives on top and started to add sun dried tomatoes. I added them when I put the dough in the cake pans, spread them over the dough and then folded the bread over and inverted the loaf. It was great. Do you think you can use whole wheat flour? A friend wanted whole wheat.I had never made yeast bread before although I’m a avid baker.
Ruth says
Hello, I have followed the metric measurements on this recipe and for some reason the dough is really wet- I left it overnight and it did rise but it’s too liquid to actually form into balls in the pan and coat with the oil. I’m not sure what’s happened as I followed the instructions exactly. Is there anything I can do at this point?
Chris Scheuer says
Hi Ruth, it’s supposed to be fairly loose. You basically “pour “ it into the pan and then tuck the edges under and proceed with the directions. I think you should be okay if you followed the measurements.
Ruth says
Thanks Chris! I just cracked on and made it and it was delicious! I think next time I make it (and I will make it again!) I might use slightly less water just because it was so wet that it was impossible to make the dimples in the dough so it didn’t look quite right. Tasted amazing though, thank you 🙂
Chris Scheuer says
Thanks for letting us know, Ruth!
Ruth says
Hi Chris, just to update, I noticed on one of your other recipes (buttermilk biscuits, also delicious!) that you said British flour was slightly different and you needed to add more. I’m in England so I upped the flour on this by about 30g when I made it again and it was much more successful! Thanks so much, this is going to be my go-to recipe every time we have guests!
Chris Scheuer says
That's great to know, Ruth! Thanks so much.
Candace says
Excellent focaccia, the best I've ever tried to make. A no fail easy recipe. Served this with the Cafe's fresh tomato soup. Great combination. Freeze very well.
Chris Scheuer says
Awesome! I'm so glad to hear this, Candace!
Susan says
This bread is truly easy, and so, so good. I can't remember how many friends and family I have shared this with! Thank you for another wonderful recipe!
Chris Scheuer says
Thanks so much for letting us know, Susan!
Sheila Abrahamsson says
Greetings from Downunder! I'm a grandmother, and my family come over once a week for dinner. Some time ago, I served them your Focaccia and it was a huge success. Since then, it doesn't matter what meal I make - there has to be Focaccia on the table. Thank you so much for such a simple, easy and delicious recipe.
Chris Scheuer says
I love that, Shelia! Thanks so much for letting us know!
Jennie says
I made this to go with your manicotti recipe I am serving for Sunday lunch. I baked it last night to have ready and to test it out since it was my first time making it. Grandson is visiting and Between my husband and grandson, I hope there’s enough left for lunch ! A lovely bread that I will make frequently because it is easy to make and delicious to eat. I think the flaked salt and herbs add so much flavor . Have a blessed Sunday.
Chris Scheuer says
Awesome! Thanks so much, Jennie!
Barbs says
Tried this out, and it definitely lives up to being ridiculously easy! I could dimple focaccia all day. Thank you for sharing this recipe 😀
I'm not sure if I didn't cook it long enough (the top of the bread was golden brown already), but it tastes a little more yeasty than I thought it would? Did I underbake it perhaps? (20mins baking time, because the top was a medium brown color)
Will bake again. This is such fun bread.
Chris Scheuer says
Hi Barbs, not sure why your dough tasted yeasty, might be a stronger tasting yeast. The bread should be a nice golden brown on top and if you peek at the bottom it should be nice and crisp. If the bottom needs a little more time (but the top is already golden), just cover the bread with foil and bake a little longer.
Debbie says
This is so easy and delicious! I really like the texture.
Fun to make!
Definitely a 'make again!
Thank you for this great recipe.
Chris Scheuer says
Awesome! Thanks for letting us know, Debbie!
Kelly says
This is a great recipe but I’m almost never organized enough to mix the dough the day before I want it- so I’ve adjusted by doing my rise instead of the fridge in the microwave (OFF) with the door slightly ajar to keep the light on and a pint of hot/warm water in the corner to make it nice and humid. I refresh the water throughout the day and can usually get away with a 5hr rise time. I keep the pan rise the same if I can. My kiddo LOVES being the “dimpler” too. I’ve never been disappointed!
Chris Scheuer says
Thanks so much for sharing your results, Kelly!
Rhonda says
This is a fantastic recipe, beautiful with olives, or grapes, yes grapes, or chopped apricots. I once left it 48 hrs in the fridge and it was perfect. Thankyou!
Chris Scheuer says
Awesome! Thanks for sharing your results, Rhonda!
Karen says
Nice recipe but the time to make should include the 8 hour rise time too. I started mixing without reading all the way through (my fault) ended up doing a 30 min rise then baking. Still turned out well.
Chris Scheuer says
So sorry, Karen, for the confusion. At this time, my recipe plugin doesn't allow me to add the resting time. I'm happy your focaccia turned out well. I've discovered that this recipe is very flexible!
malu says
i'd love to try this recipe, but can i make for 1 pan only using half of all the ingredients listed?
Chris Scheuer says
Yes, that will work fine!
Kathy Hedrick says
I don't know why took me forever to try this bread. Made it for company and it was fabulous to say the least. A lot of "this is really good" comments while eating dinner. Nothing like trying a new recipe for company! but worked out great. So happy and happy to have finally made this. Will not be the last time for sure. Heated up well in oven the next day - the few pieces had left!
Thank you
Chris Scheuer says
Awesome! Thanks so much, Kathy!
Sudie says
Do you have a favorite dipping oil? I LOVE this recipe! A real family hit!
Chris Scheuer says
Hi Sudie, I really like the Tuscan olive oil from Costco. It comes in a glass bottle. They also have a nice California olive oil.
Hollyre says
This is the easiest and best bread! I made it for Christmas for our family and the gobbled it up. I'm making a double recipe to serve for Easter tomorrow. Flaky sea salt makes it amazing! We dip it in olive oil and spices.
Chris Scheuer says
Yay! I'm so glad, Hollyre!
Mariah says
I’ve been using this recipe for a couple years now. It’s become a favorite in our home and any time there is a family get together it’s always requested. Our favorite way to make it is to top it with King Arthur Flours pizza seasoning, it gives it the most amazing flavor!
Chris Scheuer says
I love that! Thanks for letting us know, Mariah!
Karlee says
OMG!! It's very possible that I'll never eat anything else... ever. It's that easy AND that amazingly good.
Chris Scheuer says
Haha! Thanks, Karlee!
Zalina says
Is the nutritional info per slice or per loaf???
My husband who was born and raised in Italy had me use Type 0 flour instead of AP flour. It came out great but I left it a little too long because it wasn’t browning fast enough. Next time I’ll raise the loaves up higher and do less time. Great recipe! Thanks!
Chris Scheuer says
Hi Zalina, the nutrition info is for one slice of bread. I'm glad you enjoyed the bread!
Jan says
Will give this 5 stars!! So easy to put together and just pop in the fridge overnight. The next day it's a breeze to take it out of the fridge and let it rest in a warm place for 2 hours. Divide it in half, put it in prepared pans and you get the best bread ever!!!! It was a great hit at last night's dinner party!
Chris Scheuer says
Thanks so much for your review, Jan!
Karen says
I made this GREAT focaccia today. My Italian friend said it is the best she ever tasted. As a "rookie" Italian cook I could not be more proud. Followed recipe exactly. Will do so again.
Chris Scheuer says
Thanks, Karen! I'm so glad!
Debbie says
Forgot to rate. Wish I could give 10 stars
Chris Scheuer says
Thanks, Debbie!