Easy Homemade Focaccia Bread
- PREP 1hrs 40min
- COOK 20min
- TOTAL 2hrs
This is my tried and true, easy focaccia bread recipe. You don’t need special equipment, and it’s basically no-knead. The secret to the best focaccia is using a great olive oil. We use a 1/2 cup of olive oil in this recipe, so use an olive oil you love. I often use Partanna olive oil since it’s mid-range in price and tastes great in this bread recipe.
Proof and bake the same day with our easy recipe or follow our tips in the article for proofing the dough overnight in the fridge.
You Will Need
1/2 cup (120ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon fresh ground black pepper
1 cup (235ml) lukewarm water (110°F to 115°F)
2 ¼ teaspoons instant yeast, one 1/4-ounce packet
1/4 teaspoon sugar, honey, or maple syrup
2 ½ cups (325g) all-purpose flour
1 teaspoon fine sea salt
Directions
Make Focaccia Dough
Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic. You are not looking to add color to the garlic. Keep the temperature low and remove the skillet from the heat before the garlic browns. Set aside and allow to cool.
In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.
Add 1 cup of the flour and 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 ½ cups of flour and the salt. When the dough comes together, transfer it to a floured board and knead 10 to 15 times until smooth (see video for reference).
Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, for 1 to 2 hours.
Bake Focaccia
When the dough has doubled in size, preheat the oven to 450°F (232°C).
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9 x 13-inch rimmed baking sheet. See the tips below for other pan sizes.
Transfer the dough to the baking sheet, then gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 to 30 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes, and then let the baked focaccia bread cool completely on a wire rack.
Adam and Joanne's Tips
- Pan sizes: We call for a 9 x 13-inch rimmed baking sheet. If you do not have this, use a 9 x 13-inch rimmed baking dish with taller sides. For thicker focaccia bread, use a 9-inch round pie dish/cake pan or 9-inch square baking pan (baking time will be a few minutes longer).
- Yeast: Use instant yeast or active dry yeast in this recipe. Directions are the same for both. I prefer instant yeast when making bread since it’s usually more active and bubbly.
- Leftover focaccia: Store in an airtight container for up to 2 days at room temperature or freeze for up to 1 month.
- The nutrition facts provided below are estimates.