Quick and Dirty Focaccia
This ultra-easy focaccia recipe delivers a golden, crispy crust and fluffy interior with no kneading or fuss. Just mix, pour, rise, and bake—perfection with minimal effort!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6–8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian, Western
- Diet: Vegetarian
Ingredients
Focaccia Dough:
2 cups (300 g) bread flour (or all-purpose flour)
1⅛ tsp (3.5 g) instant yeast (rapid rise yeast)
¾ tsp (4.5 g) cooking salt or kosher salt
1 cup + 2 tbsp (280 ml) very warm water (⅓ cup boiling water topped with cold tap water)
Topping:
1½ tbsp extra virgin olive oil
¼ tsp heaped sea salt flakes (or a couple pinches regular salt)
Instructions
Mix the dough:
In a large bowl, combine flour, yeast, and salt. Add warm water and stir with a spatula until no dry flour remains. The dough will be very sticky and loose — similar to thick muffin batter.
First rise (2 hours):
Cover with plastic wrap and let rise in a warm spot for about 2 hours, or until doubled in size. (Alternatively, refrigerate for 24–48 hours for a slow rise and deeper flavor.)
Prepare the pan:
Line a 10.5x8x2-inch (26.5x20x5 cm) metal pan with parchment paper, leaving overhang. Grease lightly with butter. Drizzle ½ tbsp olive oil over the paper.
Transfer dough:
Pour dough into the prepared pan. Use spatulas to spread it out evenly; it will fill the pan more as it rises.
Second rise (45 minutes):
Cover loosely and let rise in a warm spot for about 45 minutes, or until the dough puffs up by 50–70%.
Preheat oven:
Meanwhile, preheat to 425°F (220°C) (200°C fan).
Top and dimple:
Drizzle 1 tbsp olive oil over the dough and lightly spread it with oiled fingertips. Gently press dimples about 1 cm (0.4”) deep across the surface — don’t press all the way through. Sprinkle with sea salt flakes.
Bake:
Bake for 25 minutes, rotating the pan halfway, until deep golden brown.
Cool and serve:
Cool in the pan for 10 minutes, then lift out using the parchment paper and cool slightly before slicing. Best served warm.
Notes
Flour: Bread flour gives a better rise and chew; all-purpose flour still works beautifully.
Yeast: Instant yeast doesn’t need activation; if using active dry yeast, dissolve first in warm water with a pinch of sugar.
Toppings: Add sliced potatoes, zucchini, or olives before baking. Avoid raw garlic or dried herbs (they can burn).
Storage: Keeps 3–4 days in an airtight container; best reheated for 5 minutes at 350°F (180°C). Freezes up to 3 months.
Serving idea: Serve with extra virgin olive oil and a swirl of balsamic for dipping.
Find it online: https://allrecipesmade.com/quick-and-dirty-focaccia/
