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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.
Lucy Hall says
I just finished making the dough.
When focaccia is ready to bake, can I put toppings on it?
Chris Scheuer says
Yes, I would let it rise just a bit longer after you add the toppings.
Jane says
I tried this recipe with active yeast and increased the yeast amount by 1/4.
I let the dough rise on the stove top with oven on low. Took no time at all to raise both times.
Turned out great!
Save time and use the active yeast!
Chris Scheuer says
Thanks for sharing your results, Jane!
Pam Hedlund says
Made this bread to serve with lasagne on Christmas Day. It was an easy recipe and the overnight raise meant most of the work was done prior to the day I needed it. Delicious. Big hit at the party.
Chris Scheuer says
Yay! Thanks, Pam, so happy you enjoyed it!
Chris Scheuer says
Thanks, Pam! I'm so happy you enjoyed it. I love that you can do most of the work the day before!
Jen says
I made this Christmas Eve. It was super easy and everyone liked it.
Tonight I have a half batch in the fridge. I am going to try to make pizzas by splitting the half batch into 2 8" pans. I am going to bake them a bit, top with sauce, cheese and toppings, then bake til done.
Chris Scheuer says
So happy this was a hit for you. I hope you enjoy the pizza as well!
Jen says
The pizza was very good. My boyfriend usually thinks it is not worth it to make pizza at home because take-out is better. But he said this was really good!
I made another focaccia to go with dinner tonight. Saturday, we're having pizza again. This time we have my 11 year old cousin over to try it!
Chris Scheuer says
Yay! Thanks so much, Jen for sharing your results. Sounds like you're becoming a pizza/focaccia expert! 🙂
LI says
Successful first try! It truly is the most ridiculously easy and yummy recipe! thanks heaps!
Chris Scheuer says
Awesome! You're welcome!
Chris Scheuer says
Yay! So happy you enjoyed it!
Leslie says
Absolutely fantastic! So easy to make, a beautiful crisp crust, and perfect for dipping in oil and balsamic! I will make this over and over again.
Chris Scheuer says
Yay! So happy you enjoyed it, Leslie!
Joanne Diggles says
I hosted a Raclette party and made the foccacia to accompany the meal. Wow!! I was so impressed, as were my guests! It turned out so well. I sprinkled sea salt and rosemary on top with olive oil. So easy, and yet impressive results. Recipe shared with my guests already!
I was a bit nervous making for our party since I’d never made before, but your recipes are always amazing!, and you proved it again tonight!
Thank you! This recipe is a keeper!
Chris Scheuer says
Thank you, Joanne! Sounds like a fun party! I appreciate you sharing your results and your kind words!
Jill Mettler says
Do you think this recipe would work if I added a little bit of discarded sourdough to incorporate a tangy sourdough flavor? Or maybe even a small amount of my active bubbly sourdough starter? Thanks!
Chris Scheuer says
Hi Jill, I think either one would work and would be delicious!
Jennifer says
WOW.. I was so impressed with myself on this one, and I am not known for breads... mostly I'm known for not being able to make any bread!!! I received rave reviews for this and I cannot wait to make it again, and again.... so easy... THANK YOU!
Chris Scheuer says
That's SO awesome, Jennifer! That's my job, to make you look good 🙂 Thanks so much for sharing your review!
Chris Scheuer says
That's awesome, Jennifer. Good thing it's so easy, you may be developing a reputation as a breadmaker now!
Jewel Harris says
Hi. Could you stir fresh rosemary into the dry ingredients when preparing the dough? I don't want to ruin the recipe by trying it 😉
Thank you so much!
Chris Scheuer says
Yes! You can definitely do that!
DeeDee says
OMG, made this yesterday and sooo good, dangerously good for someone who tries to stay away from bread products. Thanks (I think)!! Now off to try some of your other recipes.
Chris Scheuer says
Haha! I totally understand what you're saying DeeDee! I made a parmesan version of this bread yesterday which I'll be sharing soon. It was so good and so... dangerous! Thanks for visiting The Café ❤️ Chris
Clare says
I’ve made this focaccia a few times now. (With a lil less salt for nonna). I also let the dough sit for another 30 minutes after going to town with me fingers. I think this makes it a bit springier once it’s cooked. Sister even bought me 2 extra 9” pans (so I can make 4 at a time instead of 2). 😉
Thanks for the recipe! Will be making this for forever!
Chris Scheuer says
I love it that your sister bought you extra pans! I think you're becoming famous for this bread, Clare! Thanks so much for sharing your results.
Shannon C says
Hi, baking the focaccia right now as I type for dinner tonight, can’t wait to try it! BUT I used only half of the dough (which has been refrigerated for 24h)... how long can I keep the dough in the refrigerator also could I freeze the dough?
Thank You
Chris Scheuer says
Hi Shannon,
I would bake the dough in the next 8-12 hours and then freeze the baked loaf. I haven't tried freezing the raw dough so I don't want to say for sure how that would work.
Katie says
Hi! Is the refrigeration necessary? Is it possible to just make this recipe all in the same day?
Chris Scheuer says
You can definitely make this without the refrigeration, just let it sit out until doubled in size and then proceed. The second rising won't take as long as the dough will be warm. I do think there's a depth of flavor with the slow rise in the refrigerator but it's not a huge difference.
Mary says
Just finished making this and I am impressed. Fun to make, super easy, and tastes delicious. I feel like a bread maker!! Loved the part where you use your fingers to make the dimples!! Thanks so much for a great recipe - love your blog.
Mary
Chris Scheuer says
Thanks so much, Mary, for sharing your results! You are a breadmaker now 🙂
Diane says
I’m excited to make this next week to serve with chili. I always thought that yeast needed sugar to activate it. Is it different when using instant yeast?
Chris Scheuer says
Hi Diane, good question! That is a pretty common misconception. Yeast likes sugar but it's not necessary. Yeast will feed on either sugar or starch (or both) and will activiate just fine without sugar. Hope you enjoy the focaccia as much as we do!
Jess says
Fantastic recipe and super easy. I like grating Asiago cheese and putting on top with the herbs. Perfect combo to go with tomato soup.
Chris Scheuer says
Thanks so much, Jess. I love the idea of the Asiago!
Lisa says
Hi! Want to make this for a crowd. Can I bake it in a sheet pan instead of round pans? TIA
Chris Scheuer says
Hi Lisa, that should work fine!
Veronica says
Hi! I used dry yeast by mistake. Will it come out too flat? Should I throw the dough away and start all over? Also, have you tried to make small focaccias in one big tray? Thanks for your time!
Chris Scheuer says
Hi Veronica,
Dry active yeast will definitely make your focaccia flatter because it needs to be activated. Dry instant yeast (or quick-rise yeast) is what you want as it doesn't need activation. I haven't tried small focaccias.
Sandra says
Have you tried this with gluten free one to one flour?
Chris Scheuer says
I have not. Please share your results if you decide to try it!
Sammie says
Hi, can you use active dry yeast or does it have to be instant yeast? I know we will this bread.
Chris Scheuer says
Hi Sammie, it does need to be instant or rapid-rise yeast for this recipe. If you use active dry yeast, you would have to activate it before adding it to the recipe.
Virginia L Dryden says
I think this bread is lovely! Is it possible to bake this bread in the 9x5 loaf pans? I'm thinking more along the lines of "sandwich" size loaf.
Thanks!
Gini
Chris Scheuer says
Hi Virginia, I think I would use a different recipe for a loaf bread as this dough is pretty loose. I will be posting an easy brioche loaf bread soon. It's easy and quick like this focaccia.
Shannon says
Fantastic results! Tasted great, easy to make, and has kept well for a few days. Will make again for sure.
Chris Scheuer says
Thanks, Shannon! I'm so happy you enjoyed this focaccia!
Laurie Kahele says
Making this for the first time! Dough is in refrigerator and I plan to bake tomorrow. I only have 8-inch round cake pans; will they work or will they be too small? Also, to grease pans is Pam okay or is butter only option? Never heard of a Danish whisk before, so I bought one. It works fine, just needed a toothbrush to clean dough in the tight spaces. Can’t wait to eat our bread with tomorrow’s dinner. Since there’s just the two of us, I’m going to give one loaf to my neighbor. So far, the recipe is easy-peasy! I’ll rate after dinner tomorrow!
Chris Scheuer says
Hi Laurie, 8-inch pans will work but will make thicker focaccia. I wouldn't use Pam - it's not that much butter but it makes the crust really nice and crisp.
If you soak the Danish whisk for a while it will just about clean itself 🙂
ENJOY!
Lishcia says
Hi Chris!
I can’t wait to try making this bread. Have you tried it using whole wheat flour? Do you think it would make the texture too heavy? By the way, I love your Ireland posts! We went to Ireland right before you did and loved every minute. I would have loved another week or two there. Now I want to go back and spend some time at Ballymaloe! And the weather!!! It was so nice to escape the Georgia heat! Our dream place to retire is Asheville. We love it there! Maybe we’ll be neighbors some day! Thanks for the recipes and your beautiful blog!
Lishcia