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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.
Belinda says
Just made this for the first time ever making any kind of bread and it was so easy. Came out exactly as shown. Very crunchy on outside and airy on the inside. Use rosemary on one and cherry tomatoes on the other. Sea salt is a must. Absolutely delicious. Thank you for sharing. Can't wait to make it again and again.
Lindsay @ The Café Sucre Farine says
I'm so glad, Belinda! Thanks for letting us know!
Lindsey Moore says
I am scouring the comments for someone else who messed this up. I followed all the instructions but after rising in the refrigerator for 17 hours plus another three hours in the pans on the countertop, my bread did not rise… At all. I cannot figure out what I did wrong… any thoughts?
Chris Scheuer says
Bummer! I'm so sorry you had trouble with this recipe, Lindsey. What kind of yeast did you use? Did the dough rise in the refrigerator?
Matt says
My guess was you used water over 120°. I’ve done that many times now I always temp my water I add and shoot for about 110°. You could have also had old yeast. It only lasts a year or so in the fridge after it’s been open. Good luck!
Tonya Pagel says
Can I ask the purpose of refrigerating for 8 hours? Other recipes I've found do not call for it. Suppose I decide at 2 pm that I want foccacia bread for dinner, can I skip the refrigerator and let it rise twice in my oven on the proof setting? I'm not an experienced bread baker. Thank you for your advice!
Faber*Smith says
Yes, you can definitely do 2 rises. The purpose of the slower cold rise is to help develop the dough more slowly and creating a more “ pillowy” final bread. If pressed for time you can do a 2 hour first rise followed by a 1 hour second rise ( dough shoud be transferred after the first rise and double in size ). I prefer to use a 9x12 cake pan.
Chris Scheuer says
Thanks, Faber!
Sherry Frey says
Do you also have a ridiculously easy pizza dough recipe?
Chris Scheuer says
Hi Sherry, we do!
https://thecafesucrefarine.com/easy-deep-dish-pizza-dough/
We also have this one which is delicious:
https://thecafesucrefarine.com/easy-thin-crust-pizza-tutorial/
Chris Scheuer says
Hi Tonya, the purpose for the 8-hour rise is to allow the dough to develop lots of flavor. You can make it quicker but it won't have the large artisan-type air pockets like it will have with the slower rise.
Nancy says
Since discovering your Ridiculously Easy Focaccia earlier this year, I've made it a ridiculous number of times! The first time I made it, my son looked weak in the knees upon his first taste and told me to never make it again -- he was afraid he'd eat the whole batch (which he actually nearly did). I've enjoyed experimenting with different flour combos and my standard mix is 2 cups AP flour, 1 cup einkorn flour, and 1 cup whole wheat or spelt flour. I usually top one with Everything Bagel seasoning and one with pizza seasoning and Parmesan cheese. I appreciate that I can refrigerate the dough overnight and bake it fresh the following day. Thank you.
Chris Scheuer says
Thanks for your review, Nancy!
Lisa says
Hi, your bread looks wonderful. I'm making it with wheat flour (vs. white), and the 4 c flour to 2 c water ratio did not yield anything close to what your video shows. (???). I added at least another cup just to get it incorporated and somewhat moist/wet (but not even close to what your video shows. Any ideas? I wouldn't think that just the substitution of Wheat vs. White flour would yield that result (??) Thanks, Lisa
Chris Scheuer says
Hi Lisa, I haven't tested this recipe with wheat flour so it's hard to say. I wouldn't advise using all WW flour as this focaccia would come out very dense.
Barb says
I have used this recipe for a couple of years. I snip a generous tablespoon of a poultry bouquet (sage, rosemary, thyme) over the top of each loaf and add some chopped artichoke from a can on top. But I don’t just eat it as is… I make my Thanksgiving dressing with it! I don’t use any other seasonings in my dressing except what’s in the bread.
Chris Scheuer says
That sounds wonderful, Barb! Thanks for letting us know.
Magdalena says
This was so delicious! I've never had much luck with bread before, but it turned out perfectly! I made mine in a 9 x 13 loaf pan with fresh chives - this is definitely my new go-to bread recipe.
Chris Scheuer says
Wonderful! Thanks for letting us know, Magdalena!
Mary Hollomon says
I've been making your recipes for a year now and love them. I have to monitor sodium intake and for the seeded focaccia bread that I just made it gives a sodium amount but I can't see what the portion size is.
Chris Scheuer says
Hi Mary, the recipe makes two rounds, each with 8 servings so if you cut the loaf into 8 portions, that would be one serving.
Janet says
Hi Chris - Love this recipe and make it all the time in Denver. Always turns out perfectly. I’ve made it twice in Palm Desert (almost at sea level) and both times the loaf wound up pretty short. I don’t feel like I’ve done anything different but wondering if I should make some adjustment for the vastly different elevations?
Thanks for all your great recipes. I’ve made many and never had a dud 🙂
Chris Scheuer says
Hi Janet, I honestly don't have any experience baking at sea level (we live at 2700ft in the mountains of NC) but this article may help: https://www.foodandhome.co.za/how-to/baking-sea-level-high-altitude-baking
Jean says
Phenomenal bread! I had run out of bread. Even the loaves I keep in the freezer and I had planned soup the next day. Found this recipe. It has now become a family favorite! Tomorrow night is spicy sausage and corn chowder night. You can believe I have a bowl of dough in the fridge right now. Instead of two cake pans could I do a 9x13 pan? Would it bake the same?
Chris Scheuer says
Yay! So happy you have enjoyed this recipe, Jean! Yes, you can make this in a 9x13 pan, however, it will be thicker and take a little longer to bake. I would check it at the given time and every couple minutes after, until it's nicely golden brown. If you want to check for doneness with an instant thermometer, the temp should be between 195 and 200˚F.
Carole Ann O'Connell says
This focaccia bread is outstanding. It is, as you say, ridiculously easy. I served it for Thanksgiving with a cream of mushroom soup. Unfortunately, I have very few left overs! I guess I shall have to make the two breads again.
Your instructions, measurements, and baking times are perfect.
I am now going to try the breakfast version with apples and cinnamon.
Thank you for this.
Chris Scheuer says
That's awesome, Carole! Thank you for letting us know!
Rachael k says
Can I use this recipe for a sheet pan instead of cake pans? That's all I have available to me at the moment. If so, how should I adjust baking?
Chris Scheuer says
Hi Rachael, you can use a sheet pan, however, the focaccia will be much thinner. I don't have the exact time but I would bake it until it's a nice light golden brown and the bottom is crisp.
Vivien says
Very succesful and easy. Does not need the endless and useless folding of some focaccia recipes ! WILL DEFINITELY BE MY GO-TO RECIPE IN FUTURE
THANKS
Chris Scheuer says
Great! Thanks, Vivien.
Jane says
I made your recipe last night/this morning and am very excited with the results! Such an easy recipe and the bread is moist, soft and scrumptious. This is going to be a regular in my house. I love how you can make the dough the night before in a matter of minutes with no mess, pop it in the fridge overnight and then shape and proof it the next morning and time everything to have fresh warm focaccia to serve when family or guests arrive. Now to try the cinnamon/raisin recipe! Thank you. Love your blog. Jane from Australia.
Chris Scheuer says
Thank you for letting us know, Jane! So glad you enjoyed this 🙂
Anita says
Hi,
I made this bread last week and it came out perfectly. I am trying again today but the risen dough had a lot of water at the bottom of the bowl. Do you think the tap water wasn’t warm enough or maybe too warm. I’m baffled.
Thanks
Anita
Chris Scheuer says
Hi Anita, if your dough has risen, your water temperature was fine. Could you have inadvertently used too much water? That's the only thing I can think of although that would generally just create a very loose dough, not one that separates
Kelley says
Is there a chance you use more than 2 cups of warm water? I have made this recipe three times now and while it has turned out okay, my dough looks veryyyyy dry after mixing it initially and nothing like yours in the video. I don't get any large bubble forming after rising so I am not sure if maybe I am not adding enough water? There is usually flour left in the bowl that I have to try and squish the dough into to mix it fully.
Chris Scheuer says
Hi Kelley, I use exactly 2 cups of water but I'm wondering how you measure your flour. If you're scooping and leveling you may be ending up with more flour than you need. I would spoon the flour into your measuring cup, then level it off. Also, try holding back on a little bit of the flour. It should be a fairly thick but loose dough that has lots of bubbles after it rises. You can always add the additional flour to thicken the dough up, if needed.
Gayle Kephart says
This was “ridiculously easy” just as described. And so delicious!
Chris Scheuer says
Awesome! Thank you, Gayle!
vana says
I enjoy reading your introduction to each of the recipe. I am getting the sense of how much love and care you put into creating these recopies. How proud you are with them! So I decided to try this recipe since I am into bread baking recently.
I can say not only they are soooooo easy to make, they are so delicious!! I couldn't help but also tried baking the cinnamon version. My family love them both!!!
Thank you so much for sharing.
Chris Scheuer says
Thank you so much for the kind comment, Vana! I'm so glad you enjoyed this recipe!
Emily A Donaldson says
I am in the depths of despair because my dough has been in the fridge for about 15 hours and it is not looking high, light, and fluffy, as on your video. I was a bit leery when I mixed the dough as it was way harder/drier looking than yours in the mixing bowl as well. I used KA bread flour, kosher salt, and saf-instant yeast. In a little while I'll take it from the fridge to put into bowls and hope and pray it expands more there. In the meantime, do you have any idea why my batch isn't bubbly like yours?
Chris Scheuer says
Hi Emily, it's really difficult to say what went wrong without having been right there in the kitchen with you. The dough should not have been hard or dry when you mixed it. It's a fairly loose douhg.
Debbie says
Can you freeze the bread after baking?
Chris Scheuer says
Yes, it freezes perfectly, Debbie!
Shelby says
The recipe is easy in the sense that the directions are fairly straight forward and the ingredients required can be found in your every day kitchen, however, I personally find it a bit misleading to say that the prep time is only 15 minutes, when in reality one of the key steps is letting the bread sit for 8 to 24 hours, and then another 2 maybe even 3 hours before the dough is even ready to go in the oven to bake. I would kindly ask to adjust the time that is currently stated at the top to something a bit more accurate to the actual duration of time needed to complete the recipe to where it is ready to eat. Thank you.
Chris Scheuer says
Thanks, Shelby. I understand what you mean. Unfortunately, at this time, my recipe plugin doesn't allow me to include rising time. So the prep time of 15 minutes refers to hands-on time. Hopefully, in the future, I'll be able to include those times.
Honey Cole says
Hi Chris,
Could this dough be allowed to rise in one bowl, then divided into smaller pans to rise for baking? I was thinking perhaps 4 inch diameter pans for individual servings or to bake and freeze for later. Would the baking time be reduced by much?
Thanks for the help ~ Honey C
Chris Scheuer says
Hi Honey, that should work fine. I can't give you the exact time without testing it myself but I would bake them to a nice golden brown.
M says
So easy I could make this with my 7 and 4 year old kids! Thanks for such an easy recipe!
Chris Scheuer says
I love that, M! Thanks for letting us know!
Jacqueline says
Finally made this today! Delicious and as always Ridiculously Easy! Can't wait to experiment with different combinations of fresh herbs. I will also try with GF 1-1 flour for my daughter.
Chris Scheuer says
Thanks for letting us know, Jacqueline!
janie says
I have tried both he savory and cinnamon raison recipes. Both are absolutely rediculously delicious. They are easy, and our household , a senior---me, a middle aged, and a twenty year old almost battle to grab the last piece of either kind. The savory, when sliced and spread with garlic butter, makes awesome garlic bread, toasted in the oven. The cinnamon-raison, if sliced and toasted, then buttered, is more than awesome. It is our daily breakfast choice for each of us, one who spreads the toast with peanut butter as well. Thank you so much with sharing these recipes. By the way, they freeze extremely well.
Chris Scheuer says
That's awesome, Janie! Thank you for taking the time to let us know 🙂
Denise says
Hi there love!
Should I decide to use bread flour instead, is the measurement still the same 1:1?
Thanks for sharing all your recipes by the way! I'm so excited to try this one out! 🙂
Thank you
Denise
Chris Scheuer says
Hi Denise, yes, bread flour will be the same amount! Enjoy!
Tatjana says
Hi, I would like to make your recipe but I don't know how much flour should I use because in Belgium we use graams instead of cups. So 4 cups of flour equals how many grams? Thank you.
Chris Scheuer says
Hi Tatjana, under the ingredients list you can click to convert the ingredients to metric. Enjoy!