How To Make Focaccia
An easy, no-knead focaccia bread with a crispy golden crust, airy interior, and signature dimpled surface. Perfect for dipping or sandwiches.
- Prep Time: 20 mins (plus rising)
- Cook Time: 25 mins
- Total Time: 14+ hours (mostly inactive)
- Yield: 12 pieces 1x
- Category: Bread
- Method: No-Knead/Baking
- Cuisine: Italian
Ingredients
Scale
- 4 cups (500g) bread flour
- 1 1/2 cups (350ml) warm water (105-110°F)
- 2 tsp active dry yeast
- 2 tsp kosher salt
- 1/4 cup (60ml) extra virgin olive oil (plus more for drizzling)
- 1 tbsp fresh rosemary leaves
- Flaky sea salt for topping
Instructions
- Activate yeast: Mix warm water, yeast, and 1 tsp sugar in bowl. Let sit 5 mins until foamy.
- Make dough: In large bowl, combine flour and salt. Add yeast mixture and 2 tbsp olive oil. Stir until shaggy dough forms.
- First rise: Cover with damp towel. Let rise at room temp 12-18 hours (overnight).
- Prepare pan: Pour 2 tbsp olive oil into 9×13 inch baking sheet. Transfer dough to pan, stretching to edges.
- Second rise: Cover, let rise 2 hours until puffy.
- Dimple: Press fingertips into dough to create dimples. Drizzle with 2 tbsp olive oil, sprinkle rosemary and sea salt.
- Bake: At 425°F (220°C) for 20-25 mins until golden. Cool 10 mins before slicing.
Notes
- For garlic focaccia: Add minced garlic to oil drizzle
- No bread flour? Substitute all-purpose flour but expect slightly less chew
- Storage: Best eaten day-of, but reheats well in toaster oven
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/how-to-make-focaccia/
