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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.
Avi says
Hi, this recipe looks amazing! I was just wondering, what happens if the dough is left longer than 24 hours in the fridge? Will the focaccia still bake?
Chris Scheuer says
Yes, it will still be okay but I have found that the yeast gets kind of "tired".
Michael Schmidt says
The name is true to its word: RIDICULOUSY EASY. Beautiful shape, beautiful color! Helpful hint, the dough will rise in the pan so poke it down until it begins to collapse. Don't be shy. At first it may seem like sticky mess but keep poking. I seasoned mine with Simon and Garfunkel herbs: parsley, sage, rosemary and thyme.
Chris Scheuer says
Thanks, Michael! Your adaptation sounds wonderful!
Christy says
I just found your site and I love your writing style! I’m excited to make this bread... from Christy in Sydney
Chris Scheuer says
Thank you, Christy - and welcome to The Café! 💕
Lerma says
Hi! I cannot wait for an 8-hour proofing. Can I place at room temperature covered with damp cloth until doubled in size? How many hours do you think shall I wait? Thanks 😊
Chris Scheuer says
Hi Lerma, you can definitely do that. I would go by sight more than time. Yes, let it rise until doubled and the second rise will also be shorter.
Deb says
Delicious and easy! I’ve made several recipes; this one is tops!
Chris Scheuer says
Yay! Thanks so much for sharing your results, Deb!
Susan Hemphill says
I've made this several times. It's delicious, as easy as advertised and friends are very impressed. Can I use whole wheat flour, or a mix of whole wheat and AP? And change to amounts? Many thanks.
Chris Scheuer says
Thanks, Susan! I've substituted a cup of whole wheat flour in this recipe with good success. I haven't tried more than that.
Ruby says
Can i use this same recipe to bake it into a 9x13 baking tray because that's all I have right now. Please suggest.
Chris Scheuer says
Hi Ruby, that should work fine. Your focaccia will be a bit thicker but it will be delicious!
Laurie says
I’d like to make only one loaf this time— I’ve made the full recipe many times). Would I still use one packet of Rapid Rise yeast or use 1/2 of it?
Tala says
Oh and I forgot to mention that it did rise a lot. More than doubled but it’s way to runny.
Amy says
I pinned your focaccia bread recipe a long time ago but haven’t gotten around to making it yet because every time I think about it and pull it up, I am reminded it calls for instant yeast. I always have active dry yeast on hand but never instant. Can I make your recipe with “regular” yeast? How would I adapt the rising times? I have a pizza dough recipe that uses regular active dry yeast with very little rise time because it doubles the amount of yeast in a typical dough recipe. I’m wondering if that would work with yours. I look forward to hearing your experienced opinion!
Thanks for your interesting recipe! 😊
Chris Scheuer says
Hi Amy, I think you could sub regular yeast for the instant yeast. The rise time might be a little slower but it should work. Just make sure your water is nice and warm - fairly hot to the touch but not so hot that you pull your finger back.
Christina says
I would like to make one of the pans with cheese. What's the easiest way to incorporate shredded cheddar into it? Is that even an option?
Chris Scheuer says
Hi Christina, just add the shredded cheddar with the dry ingredients. Enjoy!
Christina says
The dough has already proofed lol I'll try to mix some in before the second rise. Stay tuned 😉
Mathteacher says
Hi, if I want to make it quicker, can I just leave it rise for a shorter time and not in the fridge? I have made it many times before (great recipe) but now it’s 10 am and I would like it this evening.
Chris Scheuer says
Hi Donna, yes you can! It doesn't have quite the depth of flavor as with a really slow rise but it is still fantastic. I'm often in a hurry and just stir it up and let it sit out until it's risen nicely. The timing will vary, depending on the temperature of your house and the second rise will be shorter because the dough won't be cold. Just watch it and you'll be fine. It's nice to have a quicker option. Enjoy!
Mathteacher says
This worked brilliantly! The ‘holes’ were big and the bread had a great texture. I did as you said and just watched it - banged the bowl on the work surface if it looked to be rising too high.
Yummy!
Chris Scheuer says
Awesome! Thanks for sharing your results!
Heather says
Can I use bread flour for this recipe?
Chris Scheuer says
Yes, bread flour will work fine, Heather! Enjoy!
Julie Ross says
So excited mines in the fridge! Can I use non stick cake pans jw, Thank you!
Chris Scheuer says
Yes, I usually use non-stick pans!
Nancy uth says
This bread is so good and easy, you can't possibly ruin it. I will add some garlic powder next time. Baked 1- 9" round and 2-6" personal pan pizza size. Nice and crispy. Would be a fun recipe for little ones to poke at
Chris Scheuer says
Haha! That's true, Nancy, it's such a forgiving recipe, it is hard to ruin! And yes, kids love helping with this focaccia!
Toni says
BEST FOCACCIA ON THE PLANET.
Chris Scheuer says
haha! Thank you!
Kathy says
Sooo good! I made it exactly according to your directions - even ordered the danish whisk and Maldon flaked sea salt you suggested. I’ll be making this again soon!
Chris Scheuer says
Thanks, Kathy, for sharing your results. I'm so happy you enjoyed this bread!
Beth says
Hello again Chris,
I prepared the entire ball of dough in an 11x15 metal baking pan. It worked out pretty well but did not quite fill in to all the edges. The result looked a lot like the artisan focaccia I have purchased before at Trader Joes. The outside third of my bread is way too chewy (tough) for my liking. Did I possibly overwork my dough when originally incorporating the flour, or is it because the edges were thinner than the middle of my bread?
Chris Scheuer says
Hi Beth,
The edges of the bread should be nice and crisp. I sometimes make this bread in a 13x18 inch pan. I have to push the dough a little to get it to reach to the edges but it does fill the pan nicely.
Sorry, I'm not sure why your outer edges were chewy.
Agata says
Actually, 2 round 9 inch pans are only about 127 square inches (4.5*4.5*3.14*2), it would be 162 if they were square ones with a 9 inch edge!
#mathpolice
Trying this recipe today and I also had to use a different pan size 🙂
Chris Scheuer says
Thanks, Agata! You're right, thanks for pointing this out!
Beth says
This looks so wonderful. I’ve got my first batch of dough riding in the fridge right now. I need to make several batches of this bread for my focaccia bread pizza. Is there any radon why I can’t put all the dough is an 11x13 Pyrex or a large 12 inch round cake pan, instead of the two 9 inch rounds?
Chris Scheuer says
Hi Beth,
With both of those pans, you're going to get a thicker bread. If that's okay with you, it will work fine. You might have to give it a few extra minutes of baking.
The two 9-inch pans equal 162 square inches. Your 12-inch round pan would equal 144 square inches and the 11x13 143 square inches. So you can see that either of those pans will yield a thicker bread.
Hope that helps.
Sadface says
Pans ready for oven and oven won't heat. Can I save the oven ready dough?
Chris Scheuer says
Yes, cover it w plastic wrap and refrigerate. You might need to make the "holes" again tomorrow when your oven works (hopefullyaa0.
Sheri Hatfield says
What’s the next best tool to use besides the danish whisk? On a tight budget.
Chris Scheuer says
Hi Sheri, a sturdy spatula will work great!
Tala says
I think I’m going to try all the recipes on this website!
I prepared my mix last night. I got out of the fridge today but I noticed that the the dough was too runny to form balls! I added some more flour and mixed it in and left to proof again. It’s my first time baking bread with this lockdown. I’m experimenting so I don’t mind if it doesn’t work. I hate it if all the floor has to go to waste though. You never mentioned the consistency of the mixed dough before putting it in the fridge. I’m sure I followed every step correctly. I’m not sure what could’ve gone wrong. So how runny or firm should the dough be? Thanx!
Chris Scheuer says
Good morning, Tala! Bravo to you for your first stab at bread making.
Just a little clarification - don't try to form this dough into balls, simply transfer the wet dough to the two pans (after the first rise in the refrigerator) and let the dough rise again, as directed. Don't add any extra flour, it's perfect just the way it is. If you follow the directions as they are written, you will have wonderful success! Bon Appétit!
Chris Scheuer says
Just use half the amount, Tala!
Blake Haley says
Over 12 hours later and my dough is still very soupy when I take it out of the fridge? Help😬
Chris Scheuer says
Hi Blake, this dough will be a little wet. It should have risen up though. Did it?
Blake Haley says
Very slightly, it’s kind of thick and lumpy so I might just go for it and move to the second rising and see what happens????
Chris Scheuer says
Yes, I would do that. Give it plenty of time to get warm and rise.
Sheena says
We had this bread for dinner tonight as lunch meat sandwiches, it was so easy and so good!!!!
Chris Scheuer says
I love this focaccia for sandwiches! I'm so happy you enjoyed it too! Thanks for sharing your results, Sheena!
Carole @ From My Carolina Home says
Oh, my, that does look easy! Coming over from Mountain Mama. Hi neighbor!! I'm a WNC gal too!!
Chris Scheuer says
Hi Carole, nice to "meet" you! Love that you're right in the neighborhood 🙂
Vanessa says
When you say it was easy it truly is. I made it for Xmas dinner the first time, it was a great hit, made it with rosemary n onions. And finished off with some Parmesan. I love this recipe. Making it again for my daughter's bday party tmrw.
This can be used for pizza dough as well?
Thanks ☺️
Chris Scheuer says
Thanks, Vanessa. I'm so happy you enjoyed this focaccia! Yes, it can be used as pizza. I published the recipe below a while back and I'm working on another one right now.
https://thecafesucrefarine.com/ridiculously-easy-roasted-veggie-pizza/
Chris Scheuer says
Hi Vanessa, thanks for sharing your results. I have used this for pizza!