Ridiculously Easy Focaccia Bread

Vertical picture of Easy Focaccia Bread cut into slices

4.96 from 168 votes

This no-knead focaccia bread takes just 10 minutes of hands-on time and bakes up golden, crisp, and irresistibly delicious—perfect for sandwiches, soups, or snacking!

Prep Time15

Cook Time25

Rising Time10

Total Time10 40

Course: Bread

Cuisine: Italian

Keyword: easy focaccia, Easy Focaccia Bread, focaccia bread

Servings: servings

Calories: 152kcal

Author: Chris Scheuer

Ingredients

For the dough:

4 cups all-purpose flour or bread flour
2 teaspoons kosher salt
2 ¼ teaspoons instant yeast 1 packet
2 cups warm tap water
1 teaspoon soft butter for greasing pans
4 tablespoons olive oil divided

For topping:

Italian seasoning or finely chopped fresh herbs
Flaky sea salt like Maldon, for finishing

US Customary - Metric

Instructions

For the dough:

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add warm water and mix with a Danish whisk, wooden spoon, or spatula until no dry flour remains. Cover the bowl with plastic wrap and refrigerate for 8 to 24 hours.

To shape and rise:

Lightly grease two 9-inch cake pans with soft butter, then line with parchment paper. Pour 1 tablespoon of olive oil into the center of each pan.
Remove the dough from the refrigerator and divide it in half. Place one portion in each pan, turning to coat. Tuck edges under to form rough balls.
Cover with plastic wrap and let the dough rise at room temperature for 2–3 hours, until it fills most of the pan.

To dimple and bake:

Preheat the oven to 450˚F with a rack in the center of the oven.
Drizzle each dough round with 1 tablespoon of olive oil. With oiled fingers, press deep dimples all the way to the bottom of the pan. Stretch dough gently if needed to fill the pan.
Sprinkle with Italian seasoning or fresh herbs and finish with flaky sea salt. Let rest for 30 minutes while the oven preheats.
Place pans in oven and immediately reduce temperature to 425˚F.
Bake for 22-28 minutes, or until tops are golden and bottoms are crisp. Remove from oven, lift bread from pans, and transfer to a cooling rack.

To serve and store:

Enjoy warm, or let cool completely and store in a zip-top bag.
To Freeze Let focaccia cool fully, then transfer to a zip-top freezer bag. Freeze for up to 2 months. Thaw at room temp or warm in a 350˚F oven for 10 minutes.

Notes

See full post above for Café Tips, variations (seeded and sweet versions), and serving ideas!

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