BEST Easy Focaccia Recipe
This is the best focaccia recipe: tender and fluffy inside, golden and extra crispy on the outside, with no overnight rise and just 20 minutes of hands-on time!
Servings: 12 medium pieces
Equipment
- 9x13" baking dish
Ingredients
- 4 cups all-purpose flour
- 1 ¾ cups warm water between 100-110°F
- ½ cup + 1 tablespoon extra virgin olive oil
- 2 ¼ teaspoons instant yeast 1 packet
- 1 ½ teaspoons salt
- 2 tablespoons fresh rosemary to finish
- ½ teaspoon flaky salt like Maldon to finish
Instructions
- In a large bowl, whisk together the flour, yeast, and salt until combined.
- Add in warm water and ¼ cup olive oil, stirring to form a sticky dough.
- Once the dough forms, cover with plastic wrap and then a clean towel. Let dough rise at room temperature (between 68-75°F) for 4 hours. Dough will double and become bubbly.
- Pour 3 tablespoons olive oil into a 9x13” baking dish, spreading evenly, making sure the sides of the dish are greased too.
- Transfer dough to the baking dish, gently stretching to fit the pan. Don’t toss in the oil!
- Let rest, uncovered at room temperature, for 35 minutes. The dough will puff up a bit more. While resting, preheat oven to 450°F.
- Drizzle with 2 tablespoons of olive oil. Gently rub oil all over the top of the dough.
- Use oiled fingertips to press deep dimples all over the dough.
- Sprinkle with rosemary and flaky salt.
- Bake for 22-27 minutes on the middle rack, until golden and the bread sounds hollow when tapped.
- Let rest in the pan for just 3 minutes (not longer!). Immediately loosen edges with a knife and run a sturdy spatula underneath the loaf to loosen it (it will stick somewhat to the bottom of the pan but that’s what give focaccia it’s signature crunchy bottom).
- Slide the focaccia as gently as possible onto a wire rack to cool for 10 more minutes before digging in!
Video
Notes
- Look for instant yeast, NOT active dry yeast.
- If you’d prefer more rosemary and sea salt on top or different toppings (ideas in post above), feel free to add!
- Easily heat water in increments of 15 seconds in the microwave, stirring every increment, until it reaches between 100-110°F.
- Some oil will pool in the bottom of the baking dish when baking. This is important for that crispy bottom crust.
- Yes, your loaf will stick to the bottom of the pan, which is also important for that signature crunchy bottom crust. Make sure to let focaccia rest for only 3 minutes in the pan before loosening and gently sliding onto a rack to cool completely.
- Let focaccia cool completely on the rack before storing in a loose foil package (to maintain crust). Focaccia is best enjoyed within 2-3 days, refreshing pieces in a 350°F oven wrapped in foil for 5 minutes, and then uncovered for another 5 minutes.
Nutrition
Serving: 1piece | Calories: 252kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 390mg | Potassium: 68mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 2mg