Ridiculously Easy Focaccia Bread
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!
Servings: 16 servings
Calories: 152kcal
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
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!
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 2mg
