This easy focaccia bread is the ultimate no-knead recipe for a soft, airy crumb, a crisp golden crust, and bakery-style flavor—all made at home with one bowl and minimal hands-on time. Perfect for sandwiches, dipping, or serving alongside soups and salads, it’s a foolproof recipe that works for beginners and busy home cooks alike.
Made with simple pantry staples and rich extra virgin olive oil, this focaccia fits beautifully into a Mediterranean-style way of eating: fresh, balanced, and meant to be shared.
Why You’ll Love This Recipe
- No Kneading: Just mix, fold, and let the dough rise.
- One Bowl: Less cleanup, more time to enjoy.
- Soft & Airy: Inside is tender, with a golden, crisp top.
- Customizable: Add rosemary, thyme, olives, tomatoes, onions, or grapes.
- Beginner-Friendly: Minimal steps, reliable results every time.
- Versatile: Use it for sandwiches, focaccia pizza, or tear-and-dip meals.
Ingredients
For the dough:
- 1¾ cups lukewarm water
- 2 tsp instant dry yeast
- 2 tsp sugar
- 4 cups all-purpose flour (or bread flour for chewier texture)
- 3 tsp salt
- 4 tbsp extra virgin olive oil
For the topping:
- 2 tbsp extra virgin olive oil
- 3 tbsp water
- ½ tsp salt (optional: flaky salt)
- ½ tsp rosemary (fresh or dry, optional)
How to Make Easy Focaccia Bread
Step 1: Bloom the Yeast
- In a small bowl, whisk together water, yeast, and sugar.
- Let sit 30 seconds until the yeast dissolves. If it doesn’t, start again with fresh yeast.
Step 2: Mix the Dough
- In a large bowl, combine flour and salt.
- Pour in the yeast mixture and stir with a wooden spoon until sticky.
- Mix in 2 tablespoons of olive oil. The dough should remain wet and soft.
Step 3: First Rise
Quick rise: Cover and place in a slightly warm oven for 1½–2 hours until doubled.
Slow rise: Cover and refrigerate 8–24 hours, then let sit 2–3 hours at room temperature.
Step 4: Fold the Dough
Fold the dough over itself 20–30 times using a spoon until slightly tighter and smoother.
Step 5: Second Rise in Pan
- Grease a 9×13-inch pan with olive oil (or line with parchment).
- Spread dough gently using two wet spoons.
- Cover and let rise 45 minutes.
Step 6: Dimple & Top
- Mix olive oil, water, and salt.
- Press deep dimples into dough with your fingers and pour remaining mixture over top.
- Sprinkle with rosemary or your chosen toppings.
Step 7: Bake
- Preheat oven to 450°F (230°C).
- Bake 20–25 minutes on the middle-low rack until golden and crisp on top.
- Cool 5 minutes before slicing and serving.
Pan Options & Texture
- 9×13-inch: Medium-thick, perfect for sandwiches (used here)
- 13×18-inch: Thin and crispy, great for focaccia pizza
- 8×8-inch: Thick and bready
- 9×9-inch: Slightly thinner but soft
- 10–11 inch round: Classic round focaccia
Tips & Tricks
- Use plenty of olive oil in the pan to prevent sticking.
- Sticky dough is normal—it creates airy, soft focaccia.
- Watch the dough rise, not the clock. It should roughly double in size.
- Deep dimples allow oil to settle for classic texture.
- Bake until golden; pale focaccia tastes flat.
- Reduce salt slightly for a lower sodium version.
Storage
- Short-term: Room temperature for 2–3 days. Refresh in oven or air fryer.
- Long-term: Freeze wrapped tightly for longer storage. Thaw overnight in fridge before reheating.
What to Serve With
- Mediterranean chickpea or lentil soups
- Tuscan white bean or Greek bean salads
- Hummus or olive oil dips
- Focaccia sandwiches with meats, cheeses, and veggies
Prep Time: 10 mins | Cook Time: 25 mins | Rise Time: 2 hrs | Total Time: 2 hrs 35 mins
Servings: 12 squares | Cuisine: Italian
Nutrition (per serving)
Calories: 248 | Carbs: 39g | Fat: 8g | Protein: 5g | Sodium: 682mg