If you have been longing to whip up something that feels fancy but is incredibly simple, this Ridiculously Easy Focaccia Bread Recipe is exactly what you need. Imagine golden, pillowy bread with crispy edges, bubbling olive oil, and a sprinkle of sea salt on top—a perfect combination that’s as satisfying to make as it is to eat. This bread is a delightful crowd-pleaser that requires minimal fuss but delivers maximum flavor every single time.
Ingredients You’ll Need
These ingredients are straightforward pantry basics, yet each one plays a crucial role in creating the perfect texture, taste, and aroma for your focaccia. From the flour’s structure to the olive oil’s rich flavor, every item adds something essential.
- 4 cups all-purpose flour (or bread flour): The foundation of your bread, providing structure and chew.
- 2 teaspoons kosher salt: Balances flavor and helps enhance the dough’s texture.
- 2 ¼ teaspoons instant yeast (1 packet): The magic ingredient that gives your focaccia its airy rise.
- 2 cups warm tap water: Activates the yeast and hydrates the flour for softness.
- 1 teaspoon soft butter (for greasing pans): Keeps the bread from sticking and contributes richness.
- 4 tablespoons olive oil (divided): Adds moisture, flavor, and helps create that signature crispy crust.
- Italian seasoning or finely chopped fresh herbs: Infuses the bread with fragrant, savory notes.
- Flaky sea salt (like Maldon, for finishing): Provides a satisfying crunch and delicate salt bursts.
How to Make Ridiculously Easy Focaccia Bread Recipe
Step 1: Mix the Dough and Refrigerate
Start by combining your flour, kosher salt, and instant yeast in a medium-large bowl to make sure everything is evenly distributed. Add warm tap water and stir until no dry flour remains — you’ll notice the dough is more like a wet batter at this stage. Cover the bowl tightly with plastic wrap and pop it in the fridge for 8 to 24 hours. This slow fermentation develops deep flavor and gives your focaccia its irresistible texture.
Step 2: Prepare Pans and Shape Dough
Grease two 9-inch cake pans lightly with soft butter and line them with parchment paper for easy removal later. Pour 1 tablespoon of olive oil into the center of each pan. Pull your dough out of the fridge and divide it in half. Place each half into a prepared pan, gently turning it to coat with oil. Tuck the edges underneath to form rough balls of dough — this will help it shape nicely as it rises.
Step 3: Let the Dough Rise at Room Temperature
Cover your dough-covered pans loosely with plastic wrap and leave them on the counter to rise for 2 to 3 hours. The dough should expand and almost fill the pans, looking puffy and soft to the touch. This step is where the magic really happens — patience here yields that perfect focaccia fluff.
Step 4: Preheat Oven and Dimple the Dough
Preheat your oven to 450°F and position a rack in the center. Drizzle the top of each focaccia with 1 tablespoon of olive oil. Using your oiled fingers, press deep dimples all throughout the dough, reaching the bottom of the pan. This creates pockets that hold oil and herbs for that signature focaccia texture. If the dough needs stretching to fill the pan evenly, gently coax it into place.
Step 5: Season and Rest before Baking
Sprinkle Italian seasoning or your choice of fresh herbs over the top, then finish with a generous pinch of flaky sea salt. Let the dough rest uncovered for 30 minutes while the oven heats — this final rest helps the bread develop a golden crust during baking.
Step 6: Bake to Golden Perfection
Place the pans in the oven and immediately reduce the temperature to 425°F. Bake each focaccia for 22 to 28 minutes until the tops are golden and the bottoms crisp. When done, carefully remove from the oven, lift the breads out using the parchment paper, and set them on a cooling rack to rest before slicing.
How to Serve Ridiculously Easy Focaccia Bread Recipe
Garnishes
This focaccia is a blank canvas for toppings. Fresh rosemary sprigs, cherry tomatoes, or even a drizzle of balsamic reduction make excellent garnishes. Add finishes right after baking to keep them vibrant and fresh, making each bite a flavor explosion.
Side Dishes
Pair your focaccia with hearty soups like tomato basil or minestrone, or as a companion to a crisp green salad. It’s incredibly versatile as a side, soaking up all the delicious sauces and dressings you serve alongside.
Creative Ways to Present
Slice it into squares for casual snacking or tear off chunks for family-style sharing. You can also top slices with creamy cheeses or charcuterie for an elegant appetizer board that wows any crowd.
Make Ahead and Storage
Storing Leftovers
Allow your focaccia to cool completely before storing it in a zip-top bag at room temperature. It will stay fresh and soft for up to two days—perfect for next-day sandwiches or quick snacks.
Freezing
If you want to save some for later, freeze fully cooled focaccia wrapped tightly in a freezer bag. It’ll keep well for up to two months. When you’re ready, thaw at room temperature or gently warm it in the oven for a few minutes to regain that freshly baked taste.
Reheating
Warm leftover focaccia in a 350°F oven for about 10 minutes to refresh its crisp edges and soft interior. This step makes it taste like it just came out of your oven—so good!
FAQs
Can I use different types of flour for this focaccia?
Yes! All-purpose flour works beautifully, but bread flour will give you a slightly chewier texture. You can even experiment with a mix of whole wheat for a nuttier flavor, just be mindful it might change the dough’s hydration.
Do I have to refrigerate the dough overnight?
Refrigerating the dough slowly enhances the flavor and texture, but if you’re short on time, you can let it rise at room temperature for around 1 to 2 hours. The flavor won’t be as developed but the bread will still be delicious and fluffy.
Can I add toppings like olives or caramelized onions?
Absolutely! Feel free to press toppings into the dough right after dimpling and drizzling with olive oil. Just make sure they are evenly distributed and don’t overload the dough to prevent sogginess.
Why are my focaccia bottoms not crispy?
This usually happens if the oven isn’t hot enough or if there isn’t enough oil in the pans. Make sure your oven is preheated properly and that you generously coat the pans—and the dough’s surface—with olive oil for that perfect, crispy bottom.
How long will focaccia keep fresh?
Stored properly in a sealed bag at room temperature, focaccia remains fresh for about 2 days. Beyond that, it starts to dry out, but reheating can bring back some softness and flavor.
Final Thoughts
I cannot recommend this Ridiculously Easy Focaccia Bread Recipe enough! It’s the perfect mix of simple ingredients and minimal effort for a result that looks and tastes like you spent hours in the kitchen. Whether you’re serving it as a star appetizer or alongside a meal, this focaccia will quickly become a beloved staple you want to bake again and again. Trust me, once you try it, you’ll be hooked!
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Ridiculously Easy Focaccia Bread Recipe
- Total Time: 10 hours 40 minutes (including resting and rising times)
- Yield: 16 servings (from two 9-inch pans)
Description
This Ridiculously Easy Focaccia Bread recipe yields a tender, golden, and flavorful Italian flatbread with a crispy bottom crust. Made with minimal ingredients and a long fermentation process in the fridge, this bread develops a delightful texture and depth of flavor perfect for serving warm with olive oil or as a sandwich base. The method involves a no-knead, slow rise in the fridge, followed by a room temperature rise, dimpling, and baking to produce a classic focaccia with herb seasoning and flaky sea salt finish.
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
For Preparation and Baking:
- 1 teaspoon soft butter (for greasing pans)
- 4 tablespoons olive oil (divided)
- Italian seasoning or finely chopped fresh herbs, for sprinkling
- Flaky sea salt (like Maldon), for finishing
Instructions
- Combine Dry Ingredients: In a medium-large bowl, mix together the flour, kosher salt, and instant yeast thoroughly to ensure even distribution.
- Add Warm Water and Mix: Pour in the warm tap water and stir with a Danish whisk, wooden spoon, or spatula until there are no dry spots of flour left, forming a wet, sticky dough.
- Refrigerate Dough: Cover the bowl tightly with plastic wrap and refrigerate for 8 to 24 hours to allow a slow fermentation that enhances flavor and texture.
- Prepare Pans: Lightly grease two 9-inch cake pans with the soft butter, then line them with parchment paper. Pour 1 tablespoon of olive oil into the center of each pan.
- Divide and Shape Dough: Remove the dough from the fridge and divide it evenly in half. Place one half in each prepared pan, turning the dough to coat with oil, and tuck the edges underneath to create rough dough balls.
- Second Rise: Cover each pan with plastic wrap and let the dough rise at room temperature for 2–3 hours until it has expanded to fill most of the pan.
- Preheat Oven: Set the oven to 450°F (232°C) and position a rack in the center.
- Dimple and Oil the Dough: Drizzle 1 tablespoon of olive oil over each dough portion. Using your oiled fingers, press deep dimples all the way down to the pan’s bottom, stretching the dough gently if needed to fill the pan evenly.
- Add Seasonings: Sprinkle Italian seasoning or fresh herbs on top of the dough and finish with a generous amount of flaky sea salt.
- Final Rest Before Baking: Let the dough rest uncovered for 30 minutes as the oven preheats.
- Bake: Place the pans in the oven and immediately reduce the temperature to 425°F (218°C). Bake for 22 to 28 minutes or until the tops are golden brown and the bottoms are crisp.
- Cool and Remove from Pans: Take the pans out of the oven, lift the focaccia out using the parchment paper, and transfer to a cooling rack to cool completely or serve warm.
- Storage: Enjoy the focaccia warm or let it cool fully and store in a zip-top bag at room temperature for several days.
- Freezing Instructions: To freeze, cool the focaccia completely, then place it in a zip-top freezer bag and freeze for up to 2 months. Thaw at room temperature or warm in a 350°F oven for 10 minutes before serving.
Notes
- Use bread flour instead of all-purpose flour for a chewier texture.
- Long fermentation in the refrigerator improves flavor and dough strength.
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Do not skip dimpling the dough—this helps trap olive oil and herbs for authentic focaccia texture and taste.
- Focaccia is best enjoyed fresh but can be refrigerated and briefly reheated to refresh its flavor.
- Alternative herbs such as rosemary or thyme may be used depending on preference.
- Prep Time: 15 minutes (plus 8-24 hours refrigerated dough rest)
- Cook Time: 25 minutes (average baking time)
- Category: Bread
- Method: Baking
- Cuisine: Italian
