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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.
Mika says
I sooo want to try this recipe but, I can’t find instant yeast where I live. Can I use regular active yeast instead?
Chris Scheuer says
Hi Mika, Sometimes instant yeast is also called Rapid Rise. Maybe you could find it under that name. You could you regular active yeast but you will need to proof it before adding it to the dough. To do this, take 1/4 cup of the water and make sure is very warm to touch (should be around 110˚F 43-44˚C) and add the yeast. Allow it to sit for about 5-10 minute until foamy and poofy. Proceed with recipe an add yeast mixture along with the rest of the water.
Sherron says
This sounds really wonderful!! Is there any way to reduce the sodium to less than 2 teaspoons? My husband's heart condition means we are always fighting the sodium battle. I know some sodium is needed for the bread to rise properly, but would like to keep it as low as possible.
Chris Scheuer says
Hi Sherron, I think it would definitely be okay with 1 teaspoon of kosher salt, especially if you're used to a low sodium diet. And then go super light on the flaky sea salt on the top.
Perlita says
I made this recipe today and it is easy and delicious. My only comment would be that , for me, 1 tablespoon of oil in the bottom of the pan was too much. I had a large "oil slick" in the bottom of the pan. I will try half a tablespoon next time.
Chris Scheuer says
Hi Perlita, you're right, there is always a little extra oil on the bottom of the pan. But I think baking in the oil is what makes this crust so crisp. Then I'm always happy when I get to discard it, knowing it's not in the bread!
Lorraine says
Hello... so I was nervous that the dough was to soft and sticky but I stayed with the recipe and continued. Well I have to tell you the bread came out perfect!!!! So crispy herby on the outside and fluffy and tender on the inside. Exactly what I was hoping for. I only gave it 7 hours in the fridge and then 2 1/2 hours in the cake pans. If I could post pictures I would. I am so pleased. I served it with Burrata Cheese, tomatoes and fresh basil salad on the side. My husband LOVED it. Thank you!
Chris Scheuer says
Yay! So happy you persevered! We love this bread too and I love when others discover how easy and delicious it is! Thanks for sharing your results, Lorraine!
Lorraine says
I am making this recipe right now. I have never made this before. Is the dough supposed to me really sticky and soft? I made sure my measurements were correct.
Chris Scheuer says
Yes, it will be soft. Don't worry, it will turn out great!
Just follow the directions and you'll be shocked at how wonderful it turns out!
Donna says
Could this recipe be made in one sheet pan instead of 2 cake pans. If yes, would the bake time be the same and if I want to add toppings such as plum tomatoes and olives, even in the cake pans, should I pre-bake at all?
Chris Scheuer says
Hi Donna, I think you could make this in a sheet pan but I haven't tried that yet. The baking time would probably be a little longer.
Immari says
This bread was an absolute hit!!thank you so much its delicious!!
Chris Scheuer says
Awesome!! You just reminded me that I have to make another batch of it!
Angelove says
Can this be done with whole wheat flour?
Chris Scheuer says
Hi Angelove, I think you could sub some whole wheat flour but it would be pretty dense with 100%WW flour.
Mark R says
May I ask why it would be dense with 100% WW? Can it be sifted or blended to make WW lighter?
Thanks!
Chris Scheuer says
Hi Mark, good question. Baking with 100% whole wheat flour is a little trickier than when working with all-purpose flour. Bread can get really heavy with 100% WW flour and you have to incorporate an ingredient called Vital Gluten to lighten the texture. Even with that, I'm not sure that you would get the same beautiful texture with the big open "Italian-style holes". I'm sure there are recipes out there for focaccia that have been adapted to 100% WW which might be a better option.
Katty L says
Hi Chris,
I made this twice and my family loves it. However, we notice a strong yeast taste that's not in store-bought focaccia bread. Any ideas how we can lessen the yeast taste?
Thanks!
~Katty L
Chris Scheuer says
Hi Katty, you could cut back on the yeast just a bit and see if that helps. There are 2 1/2 teaspoons of yeast in a packet so you could try just using 2 teaspoons. Another thing you could try is a different brand of yeast. I usually use the instant yeast from Aldi and don't notice any yeast taste in the finished focaccia.
Connie says
Can you do the first rise on the counter? I'm wondering about making it in one day when I don't have 11 hours notice. Starting it in the morning and letting it sit on the counter. Have you tried this? How will I know when the first rise is complete?
Chris Scheuer says
Hi Connie, I would let it rise for about an hour on the counter and then stick it in the fridge for as much time as you have left. Do plan for the second rise to be 2 hours after you've removed it from the refrigerator. This will speed up the rising a bit and help with the texture. It won't be quite the same as with the nice slow rise but it's still very good. I've done this with good results.
Sarah says
Thank you for this wonderful recipe. Definitely the best focaccia I have ever made and even tasted.
Chris Scheuer says
Thank you, Sarah! So happy you have enjoyed it. I've made lots of focaccia over the years but I totally agree with you, this is our favorite too!
Diana Bloomer says
Hi Chris! I have made this twice now for dinner parties we have gone to in the last 2 weeks and everyone absolutely loved it. Made it yesterday using fresh rosemary and it was delicious. You are not kidding when you say it us easy!! Love, love, love your recipes and your blog. Thinking of you today in the mountains and know it must be a beautiful sight to behold!
Chris Scheuer says
Aww... so nice to hear from you, Diana! We ended up on opposite sides of the state, didn't we? I'm so happy you enjoyed this bread, it's definitely a favorite around here too. I HAVE to have some on hand when our granddaughter, Emmy comes to spend the night and I pack her lunch for school. She's super disappointed if I don't have "focaccia" for her sandwich. A little kindergarten food snob 🙂
Happy Thanksgiving!
p.s. It is absolutely gorgeous here - but not today! It's cold, windy and rainy/icy. A perfect excuse to make focaccia!
Lori says
Love at first, second, third, and so many more bites! I made this for a potluck at work and had rave reviews! We even have an International worker, yes, from Italy and she said it was amazing! I have loved every recipe I’ve tried from The Cafe and so appreciate your hard work at putting them together for us. I am always looking forward to the next post!
Kat says
I am using a large cookie sheet because I have no baking pans. I put plastic wrap over the pans and the balls got spread out so they are already kinda flattened out. Do they need more air and is it ok that they are already flattened or will this effect the bread quality?
Chris Scheuer says
Hi Kat, I wish I had a better answer for you but you won't get optimal results with this recipe without the right size pans.
Rob says
Hi I tried your recipe it is amazing, I have been home baking bread for 45 years and this is the best and most simple Focaccia recipe I have come across thank you for sharing.
Chris Scheuer says
Yay, that's awesome! Such a wonderful compliment!
Katie says
I have a lot of pain in my hands & wrists, so I can't make recipes that require a lot of stirring or kneading. I was thrilled to find this recipe! It turned out great, & I look forward to making it many more times & experimenting with different toppings. Thanks so much for sharing!
Chris Scheuer says
I love that you can make this bread, Katie, despite the problems with your hands and wrists! Thanks so much for sharing your results 🙂
Adrienne says
Hi Scott and Chris!
Do you have any ideas on how to make this Gluten Free? I don't think I can just sub the flour for Gluten Free flour. Would love to hear your thoughts!
Chris Scheuer says
Hello Adrienne, I wish I could give you advice but GF is not my forte. I've read good things about this bread: https://www.lowcarbmaven.com/low-carb-almond-flour-bread-almond-flour-focaccia/
Kaye says
I have fresh yeast. How many grams should I use? K
Judy Whitford says
I attended to bring bread to our next potluck (soup night) and have been looking over various recipes I've saved and then I ran across your recipe. Looks delicious and super easy, which makes it a winner, not to mention all of the great reviews. Thank you for sharing.
Chris Scheuer says
Hope you enjoy it, Judy! Thanks so much for your comment.
Kelli says
Just fantastic and so easy! I’ve made six loaves in the last two weeks! No issues with the exception of a longer baking time of about 30 minutes the second batch. Thanks for sharing!
Chris Scheuer says
Yay! So happy you enjoyed this recipe, Kelli. We love this bread too!
Sue says
Thank you so much for this recipe. Just baked a half of the recipe and it is a huge success! The three year old has not stopped eating (will need to stop her at one point). It was super easy and took me literally 5 minutes to prepare the dough and I threw it in a zip lock bag then in the fridge. I won't pay another $7 for a Focaccia! Thank you so much!!!!
Chris Scheuer says
You're welcome, Sue. I'm so happy you enjoyed this as much as we do. I love that your 3-year-old is already a food connoisseur :)!
Sue S says
Chris, You are certainly right - this is a *great* recipe! Wonderfully, amazingly easy with great flavor. I probably did add a tiny bit more oil on the top, but I will make this again and again. Thanks for your work on developing and trialing these recipes for the rest of us! Have you tried letting the dough it sit longer than the 24 hours? I do love that this has so much less oil than most other recipes.
Chris Scheuer says
Thanks, Sue. I think I eat a little too much of this bread because it has less oil, haha!
Brigitte says
Super recipe! Made one savory with dried herbs and one sweet to go with a brunch. Used melted butter instead of oil and sprinkled with turbinado sugar and cinnamon. Super yummy, thanks.
Chris Scheuer says
I bet your house has been smelling amazing, Brigitte! Thanks for sharing your results!
Michele says
Turned out fabulous. I topped mine with garlic, olives, cherry tomatoes and anchovies!!
Chris Scheuer says
Yum! Sounds wonderful, Michele. Thanks for sharing your results!
Vikki says
Why do I need to use rapid rise yeast if it’s going to sit for 8 hours or more?
Chris Scheuer says
That's a good question, Vikki. You use rapid rise yeast because it's doesn't have to be activated like regular yeast does - if you used regular yeast you'd have to take the time to let the yeast proof in water before adding it to the flour.