Quick and Dirty Focaccia

Why You’ll Love This Recipe

I love this focaccia because it delivers bakery-quality results with almost no effort. No kneading, no folding, no fuss—just a quick mix, two short rises, and a bake. The crust gets beautifully crisp, the inside is pillowy and soft, and it’s endlessly customizable with toppings. Whether I’m serving it as a side, appetizer, or making it the star of the show, this focaccia always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and in the recipe card below.)

• bread flour (or all-purpose flour)

• instant yeast (rapid rise)

• cooking salt or kosher salt

• very warm water

Topping:

• extra virgin olive oil

• sea salt flakes or regular salt

Directions

1. Mix the Dough:
   In a large bowl, I mix the flour, yeast, and salt with a spatula. I make a well in the center and pour in the warm water. I stir until it forms a thick, sticky batter—no kneading needed.

2. First Rise (2 hours):
   I cover the bowl with plastic wrap and leave it in a warm place for 2 hours, or until the dough has doubled in volume. (When I have time, I let it rise in the fridge overnight instead—see note below.)

3. Prepare the Pan:
   I lightly butter a metal baking pan and line it with scrunched and flattened baking paper. Then I drizzle in ½ tablespoon of olive oil.

4. Transfer the Dough:
   I pour the dough into the pan and use two rubber spatulas to spread it into the corners. It doesn’t have to be perfect—it will settle as it rises.

5. Second Rise (45 minutes):
   I cover the pan and let the dough rise in a warm spot until it puffs up by about 50–70%.

6. Preheat the Oven:
   Halfway through the second rise, I preheat the oven to 425°F (220°C).

7. Dimple and Top:
   I drizzle the remaining tablespoon of olive oil over the dough and lightly spread it with oiled fingertips. I gently press in shallow dimples—only about 1cm deep—then sprinkle with salt flakes.

8. Bake:
   I bake the focaccia for 25 minutes, rotating the pan at the 15-minute mark. It’s ready when the top is deeply golden and crisp.

9. Cool Slightly and Serve:
   I lift the focaccia out of the pan using the paper, cool it on a rack for 10 minutes, then slice and serve. It’s best warm, with a little olive oil or balsamic for dipping.

Servings and timing

This recipe makes enough for 6–8 people.

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Proving & Cooling Time: 2 hours 55 minutes

• Total Time: 3 hours 25 minutes

Variations

I love topping it with sliced cherry tomatoes, olives, caramelized onions, or fresh rosemary. For a garlic kick, I use roasted or confit garlic instead of raw. If I want a cheese version, I sprinkle a bit of grated parmesan or crumbled feta after dimpling.

storage/reheating

Leftover focaccia keeps for 3–4 days in an airtight container. It’s always best reheated—5 minutes in a 350°F (180°C) oven brings it back to life. It also freezes beautifully for up to 3 months. I thaw it at room temp and reheat before serving.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I’ve used both. Bread flour gives slightly more chew and rise, but all-purpose still makes a fantastic focaccia—just with a bit less bubbling.

What’s the best way to create a warm spot for the dough to rise?

When it’s cold, I use my dryer trick: I run it empty for a few minutes to warm it, then place the covered dough inside. Otherwise, near a heater or in a turned-off oven with the light on works great.

Can I make the dough ahead?

Absolutely. I often do the first rise in the fridge for 24–48 hours. It develops deeper flavor, and I just allow extra time for the second rise after chilling.

Why is the dough so sticky?

That’s the magic! It’s a high-hydration dough—more water than usual—which gives the focaccia that open, airy crumb and crisp crust. Just don’t try to knead it. The texture is exactly what you want.

Can I double the recipe?

Yes! I scale it up by 50% for a 9×13-inch pan or double it for a large baking sheet. Just make sure to use a metal pan for the best crispness.

Conclusion

This Quick and Dirty Focaccia is the easiest way I know to put fresh, fluffy, golden bread on the table with almost no effort. It’s incredibly rewarding for the little time it takes, and once I tried it, I never looked at store-bought focaccia the same way again. Whether I serve it as an appetizer, side, or snack, this one always disappears fast—and I love how simple it is to make again and again.

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