easy focaccia bread recipe

Name: Easy Focaccia Bread Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 4.5 cups All-purpose flour; 2.25 teaspoons Instant dry yeast; 2 teaspoons Salt; 2 cups Warm water ((105-115°F)); 0.25 cup Olive oil (Plus more for drizzling); 1 tablespoon Sea salt flakes (For topping); 0.5 cup Rosemary (Fresh, chopped, optional)

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Okay, friends, gather ’round because I’m about to share something truly special with you. You know those nights when you’re staring into the fridge, wondering what on earth you can whip up that’s both impressive and, let’s be honest, ridiculously easy? This is my answer. This easy focaccia Bread Recipe is the one I always pull out when I need a little culinary magic without the fuss. It smells incredible while it bakes, and the first bite… oh, the first bite is pure heaven. It’s got that perfect chew, a slightly crispy bottom, and a tender, airy crumb that just melts in your mouth. Forget those complicated artisan bread recipes that leave you feeling more stressed than satisfied; this one’s a lifesaver and always gets rave reviews from my family and anyone lucky enough to be around when it’s fresh out of the oven. It’s truly a game-changer.

What is easy focaccia bread?

So, what exactly *is* this magical thing we call easy focaccia bread? Think of it as a rustic, no-knead Italian flatbread that’s incredibly forgiving and oh-so-delicious. It’s got dimples, lots of Olive oil, and can be topped with pretty much anything your heart desires. Unlike a pizza dough that needs precise handling, focaccia is much more laid-back. It’s essentially a simple yeast dough that’s allowed to proof and then gets a good dose of olive oil before it’s baked until golden and puffy. The “easy” part comes from the fact that you don’t need to spend ages kneading it into submission. The yeast and time do most of the hard work for you, resulting in a soft, chewy texture that’s just divine. It’s the kind of bread that makes you feel like a baking pro, even if you’ve never made bread before!

Why you’ll love this recipe?

Honestly, there are so many reasons why this easy focaccia bread recipe has earned a permanent spot in my recipe binder (and my heart!). First and foremost, the flavor is just out of this world. The generous amount of olive oil gives it this incredible richness and depth, and when it bakes, it develops this beautiful golden crust that’s slightly crisp on the outside but wonderfully soft and airy on the inside. Then there’s the sheer simplicity of it. I’m talking minimal effort for maximum reward. You mix a few things, let it rest, dimple it, and bake. It’s honestly foolproof, which is a huge win in my book. Plus, it’s incredibly budget-friendly. The ingredients are all pantry staples that you probably already have on hand, making it a perfect option for a weeknight treat or a weekend gathering without breaking the bank. And the versatility! Oh, the ways you can enjoy this focaccia are endless. Serve it as a side to pasta, load it with your favorite toppings for a quick lunch, or just tear off a piece to dip into soup. It’s like the little black dress of bread – it goes with everything! What I love most about this recipe, though, is the feeling it evokes. The aroma that fills my kitchen when this bakes is pure comfort, and the joy on people’s faces when they take that first bite? Priceless. It’s so much more than just bread; it’s a little piece of happiness.

How do you make easy Focaccia bread?

Quick Overview

This easy focaccia bread recipe is all about minimal fuss and maximum flavor. You’ll simply mix your dough, let it rise beautifully, add some delicious toppings, and bake until it’s golden and irresistible. The beauty lies in its simplicity; we’re not looking for a complicated process, just pure, unadulterated bread goodness. It’s the kind of recipe that makes you feel accomplished without breaking a sweat, and the results are always stunningly delicious.

Ingredients

For the Dough:
What are some basic ingredients to make this cloud-like dough?
* Warm Water: About 1 ½ cups. Make sure it’s warm, not hot – think cozy bathwater temperature. This is crucial for waking up the yeast. Too hot, and you’ll kill it; too cold, and it won’t get going.
* Active Dry Yeast: 2 ¼ teaspoons (that’s one standard packet). I always stick with active dry because it’s reliable and easy to find.
* Sugar: 1 teaspoon. This is food for the yeast, helping it to bloom and create that lovely lift in our bread.
* All-Purpose Flour: 3 ½ to 4 cups. I usually start with 3 ½ cups and add a little more if needed. The exact amount can vary slightly depending on humidity, so just keep an eye on the dough’s consistency. All-purpose flour is perfect for that soft, chewy texture.
* Salt: 1 ½ teaspoons. Don’t skip this! Salt not only adds flavor but also helps control the yeast activity and strengthens the dough.
* Olive Oil: ½ cup for the dough, plus more for greasing and drizzling. Use a good quality extra virgin olive oil for the best flavor. It really makes a difference here!

For the Toppings (Classic Rosemary & Sea Salt):
This is my go-to, simple yet elegant topping, but feel free to get creative later!
* Olive Oil: Another ¼ cup, or even a bit more, for drizzling over the top before baking. This is what gives focaccia its signature moistness and gorgeous golden crust.
* Fresh Rosemary: 2-3 sprigs, leaves stripped and roughly chopped. The aroma while baking is divine!
* Flaky Sea Salt: Like Maldon, or any coarse sea salt. This is key for that lovely crunch and burst of salty goodness.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our baking situation ready. You’ll want to preheat your oven to a nice, warm 425°F (220°C). Now, grab a rimmed baking sheet – a 9×13 inch one is perfect for this recipe. You’re going to generously grease it with olive oil. I mean, really slather it on. Don’t be shy! This prevents sticking and also helps create that wonderfully crispy, golden bottom crust. Make sure to get into all the corners. Pouring a tablespoon or two of olive oil directly into the pan and swirling it around is my favorite way to ensure every inch is coated.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 3 ½ cups of the all-purpose flour and the salt. Just give them a quick mix to make sure the salt is evenly distributed throughout the flour. This ensures the salt is incorporated properly into the dough, which is important for both flavor and the dough’s structure. We’re not looking for anything fancy here, just a simple, homogeneous mixture.

Step 3: Mix Wet Ingredients

In a separate medium bowl or a large liquid measuring cup, combine the warm water, yeast, and sugar. Give it a gentle stir, then let it sit for about 5-10 minutes. You’ll know the yeast is active when it gets foamy and bubbly on top – that’s a good sign it’s alive and ready to work its magic! If it doesn’t get foamy, your yeast might be old, or the water was too hot or too cold. It’s best to start over with fresh yeast and properly tempered water.

Step 4: Combine

Pour the activated yeast mixture into the bowl with the flour and salt. Add the ½ cup of olive oil to the flour mixture. Now, using a sturdy spoon or a spatula, start mixing everything together. It will look shaggy and a bit sticky at first, and that’s totally okay. Keep mixing until just combined. If the dough seems too wet and sticky to handle, add the remaining ½ cup of flour, a tablespoon at a time, until it forms a soft, slightly sticky dough. You don’t want to overmix at this stage; we’re just bringing everything together. The dough should be wet enough to feel a bit slack but not so sticky that it’s unmanageable.

Step 5: Prepare Filling

This is where the classic rosemary and sea salt comes in, but honestly, you can go wild here later! For our classic version, gently strip the leaves from 2-3 sprigs of fresh rosemary. You can chop them roughly, or just leave them as they are – they’ll release their amazing fragrance during baking. This step is so simple but adds such a wonderful aroma and herbaceous note to the focaccia. If you’re feeling adventurous, you could add some garlic powder, dried herbs, or even some grated Parmesan cheese to the rosemary mixture.

Step 6: Layer & Swirl

Pour the dough into your prepared, oiled baking sheet. It will look a bit rough and uneven, and that’s fine. Now, use your oiled fingertips to gently press and spread the dough out towards the edges of the pan. It might resist, and that’s okay; just be patient. If it springs back, let it rest for about 5-10 minutes, then try again. Once it’s mostly spread out, it’s time for the signature dimples! Drizzle a good amount of olive oil (about ¼ cup or more) all over the surface of the dough. Then, using your oiled fingertips, gently press down into the dough to create lots of lovely dimples. Don’t be afraid to really get in there! Sprinkle the chopped rosemary and flaky sea salt evenly over the dimpled surface. This is what makes focaccia, well, focaccia!

Step 7: Bake

Carefully place the baking sheet into your preheated oven. Bake for 20-25 minutes, or until the focaccia is beautifully golden brown and puffed up. Keep an eye on it; ovens can vary. You’re looking for that gorgeous color, especially around the edges and on top. The house will smell amazing during this time, just a warning!

Step 8: Cool & Glaze

Once it’s out of the oven, it’s tempting to dive right in, but let it cool in the pan for at least 10-15 minutes. This helps it set up and makes it easier to remove. You can brush a little extra olive oil over the top while it’s still warm if you like an extra shiny, flavorful finish. Resist the urge to add a sugary glaze; focaccia is traditionally savory and celebrated for its olive oil richness. The only “glaze” we’re adding is a final brush of glorious olive oil.

Step 9: Slice & Serve

After it’s cooled slightly, carefully run a spatula around the edges and lift the focaccia out of the pan. Place it on a wire rack to cool a bit more. When it’s still warm but not piping hot, slice it into squares or rectangles. This bread is best enjoyed fresh, so serve it up right away and watch it disappear!

What to Serve It With

This easy focaccia bread recipe is so wonderfully versatile, it really fits into any meal or occasion. For a simple and satisfying Breakfast, I love to just tear off a warm piece and enjoy it with a strong cup of coffee. It’s far more interesting than plain toast and gives you a nice little energy boost to start your day. For a more elaborate Brunch spread, I’ll cut it into smaller squares and arrange them on a platter with some fresh fruit and maybe a dollop of cream cheese or ricotta. It makes any brunch feel a bit more special and inviting. As Dessert? Absolutely! While traditionally savory, a lightly sweetened focaccia (which this recipe can easily become with a touch more sugar in the dough and maybe a drizzle of honey on top after baking) is incredible with a rich chocolate ganache for dipping or a scoop of vanilla bean Ice Cream. It’s a delightful change from cake or cookies. And for those Cozy Snacks, which is probably my most frequent use case, it’s perfect on its own, or served alongside a hearty bowl of tomato soup or a vibrant salad. My kids absolutely love it dipped in their mac and cheese! We’ve even had it with a side of pesto for a light lunch, and it was divine. It’s just one of those incredibly adaptable breads that makes any meal feel complete.

Top Tips for Perfecting Your Easy Focaccia Bread

Over the years, I’ve learned a few little tricks that take this already easy focaccia bread recipe from good to absolutely spectacular. First, when it comes to the olive oil, don’t be stingy! I know it can seem like a lot, but that generous amount of olive oil is what gives focaccia its signature moist crumb and wonderfully crisp, golden bottom. Pour a good amount directly into your baking pan and swirl it around to coat every inch before adding the dough. For the flour, always start with the lower amount (3 ½ cups) and add more only if necessary. The dough should be soft and a bit sticky, not stiff. A sticky dough makes for a lighter, airier focaccia. If it’s too wet to handle, that’s when you add a little more flour, a tablespoon at a time. When you’re dimpling the dough, make sure your fingertips are well-oiled. This prevents sticking and helps create those deep, inviting pockets that hold onto olive oil and toppings beautifully. And don’t just poke; really press down! For the rosemary, fresh is best, but if you only have dried, use about a teaspoon and rub it between your fingers to release its flavor before sprinkling. If you’re adventurous with toppings, consider adding thinly sliced cherry tomatoes, olives, or even some caramelized onions pressed into the dough before baking. I once tried adding some sun-dried tomatoes and Kalamata olives, and it was a huge hit! My biggest mistake early on was not letting the dough rise enough. This no-knead dough relies on time for gluten development, so give it at least 45 minutes to an hour in a warm spot to get nice and puffy before you dimple and bake. And speaking of baking, ovens can be tricky! Keep an eye on your focaccia; if the top is browning too quickly but the inside isn’t cooked, you can loosely tent it with foil. Conversely, if it’s not browning enough, you might need to move the rack a bit lower in the oven for the last few minutes. Finally, for that ultimate finish, a light brush of extra olive oil over the hot focaccia right out of the oven seals in moisture and adds a beautiful sheen. Trust me on these little tweaks; they make all the difference!

Storing and Reheating Tips

This easy focaccia bread recipe is, without a doubt, best enjoyed fresh and warm. But life happens, and sometimes you have leftovers! If you need to store it, I’ve found the best method is to let it cool completely. Once cooled, I like to wrap it tightly in plastic wrap or place it in an airtight container. At Room Temperature, it will stay pretty good for about 1-2 days. The crust might soften a bit, but the inside will remain wonderfully moist. For longer storage, Refrigerator Storage is your best bet. Keep it in an airtight container, and it should last well for up to 3-4 days. The texture might change slightly, becoming a bit firmer, but it’s still delicious. If you have more than you can possibly eat within a few days, don’t hesitate to freeze it! To do this, I slice the cooled focaccia into individual portions or squares. Wrap each piece tightly in plastic wrap, then place them all in a freezer-safe bag or container. It will keep beautifully in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator or on the counter. For reheating, my preferred method is to warm it up in the oven. If it’s room temperature or refrigerated, a quick 5-10 minutes at around 350°F (175°C) on a baking sheet will help revive that lovely crisp crust. If it’s frozen, bake it for a little longer, maybe 10-15 minutes, until heated through and crispy. Avoid microwaving if you want to preserve that delicious texture; it tends to make bread a bit chewy. I usually wait to add the final drizzle of olive oil or flaky salt until *after* reheating, just to get the best fresh flavor and texture. The key is to reheat gently to bring back that wonderful crispness without drying it out.

Frequently Asked Questions

Can I make this gluten-free?

While I haven’t personally tested a gluten-free version of this specific easy focaccia bread recipe, it’s often possible to adapt bread recipes. You’d likely need a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might also need to adjust the liquid content, as gluten-free flours can absorb moisture differently. Start with a blend and be prepared for a potentially softer, more crumbly texture than traditional focaccia. It’s definitely worth experimenting with if you need a gluten-free option!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! My apologies if there was any confusion. This is a straightforward focaccia bread recipe that relies on flour, water, yeast, salt, and olive oil. If you were thinking of a zucchini bread, that’s a different delicious treat entirely!

Can I make this as muffins instead?

You absolutely could, but it would be quite a different result! Focaccia’s magic comes from its large, airy structure and the generous oil. If you tried to bake this dough in muffin tins, you’d end up with something more like a savory, olive-oil-rich roll rather than a true focaccia. The texture and crumb would be much denser. You’d also need to adjust baking time significantly. It might be tasty, but it wouldn’t quite capture the essence of focaccia.

How can I adjust the sweetness level?

This focaccia is designed to be savory, with just a teaspoon of sugar to feed the yeast. If you’re looking for a slightly sweeter bread, you can increase the sugar in the dough to 1-2 tablespoons. For a distinctly sweet focaccia, you could also consider adding a drizzle of honey or a sprinkle of sugar over the top right after baking, before it cools completely.

What can I use instead of the glaze?

Actually, this easy focaccia bread recipe doesn’t traditionally use a glaze! The richness comes from the olive oil and the savory toppings. If you’re looking for extra flavor or a different finish, you can always brush it with a little extra olive oil after baking, sprinkle with more sea salt, or add other toppings like herbs, garlic, or cheese before it goes into the oven. The beauty of focaccia is its rustic simplicity, so a sweet glaze isn’t usually part of the equation.

Final Thoughts

So there you have it – my absolute favorite, foolproof, easy focaccia bread recipe! It’s a recipe that truly embodies the joy of simple, homemade baking. The way the house fills with that incredible aroma, the satisfying feeling of dimpling the dough, and, of course, the pure delight of that first warm, olive-oil-infused bite – it’s all part of the magic. This bread is perfect for so many occasions, from a quick weeknight side to a star player on a brunch table. If you love this recipe, you might also enjoy my crusty no-knead bread or my simple sourdough starter guide for a deeper dive into bread making. But for an everyday, reliable, and absolutely delicious loaf, this focaccia is hard to beat. I truly hope you give this easy focaccia bread recipe a try. I can’t wait to hear how yours turns out and what delicious toppings you decide to add! Happy baking, everyone!

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