The Easiest Focaccia Bread Recipe

Have you ever shied away from baking focaccia bread, thinking it’s too difficult or time-consuming? That’s exactly how I felt! To be honest, I was nervous. I had never made focaccia before and assumed it would be complicated and labor-intensive. But I couldn’t have been more wrong! This delightful bread was one of the easiest I’ve ever made.

If you’ve struggled with bread recipes or felt overwhelmed by the process, focaccia is the perfect recipe. It’s foolproof, beginner-friendly, and consistently delivers amazing results. Let’s explore why focaccia is the ultimate bread for beginners.

Why Focaccia Is the Best Bread for Beginners

Focaccia bread has everything going for it:

• Minimal ingredients: You only need four basic ingredients: flour, water, yeast, and salt.
• No kneading required: Forget about special techniques or elbow grease; this dough practically makes itself.
• Simple tools: A 9×13-inch baking pan and your fingertips for dimpling are all you need.
• Amazing results: The bread comes out soft, pillowy, golden, and irresistibly flavorful.

When it comes to effort versus reward, focaccia is unbeatable. If you’re new to bread baking, this is the recipe you’ll want to start with. Not only is it easy, but the flavor and texture are absolutely divine.

Secrets to Perfect Focaccia

This focaccia recipe owes its perfection to two key factors:

High-Hydration Dough

A high-hydration dough means there’s a lot of water relative to the amount of flour. This creates a light, airy structure with those signature beautiful air pockets. (Fun fact: This technique is also essential for excellent pizza dough!)

Cold, Slow Fermentation

Letting the dough ferment in the fridge for 12 to 72 hours does wonders for flavor and texture. During this slow fermentation:

• Enzymes break down starches in the flour into simple sugars, enhancing flavor and browning.
• Gluten strengthens, promoting a pillowy crumb with plenty of air pockets.

What Sets This Focaccia Recipe Apart?

There are countless focaccia recipes out there, but this one stands out for two reasons:

1. No added sweeteners: Unlike many recipes, this one doesn’t use sugar, honey, or any other sweetener. The yeast doesn’t need sugar to activate – the slow fermentation process naturally develops sweetness.
2. Extended cold rise: The long fridge fermentation takes this focaccia to the next level, both in flavor and texture.

Pro Tips for Focaccia Success

Follow these tips for the best focaccia every time:

• Give it time: Let the dough rest in the fridge for 18 to 24 hours (or up to 72 hours for even better results).
• Prepare your pan: Use a parchment-lined pan in addition to olive oil to prevent sticking, especially if using glass bakeware.
• Second rise matters: Allow 2 to 4 hours for the second rise, depending on your kitchen’s temperature.
• Dimple and bake immediately: After dimpling the dough, pop it straight into the oven. Letting it rise again after dimpling can cause the crevices to disappear.

Why You’ll Love This Recipe

When you pull your focaccia out of the oven, you’ll be greeted by a golden crust, a pillowy interior, and a rich olive oil aroma. Whether you enjoy it as-is, topped with fresh herbs, or paired with your favorite dips, focaccia is sure to become a go-to recipe in your baking repertoire.

So, what are you waiting for? Grab your ingredients, and let’s make some foolproof focaccia! Once you try it, you’ll wonder why you waited so long.

INGREDIENTS

• 4 cups all-purpose flour or bread flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast,
• 2 cups lukewarm water
• butter for greasing
• 4 tablespoons olive oil, divided
• flaky sea salt
• 1 1/2 cup sliced cherry tomatoes
• 1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS

In a large bowl, whisk together the flour, salt, and instant yeast. Stir in the sliced cherry tomatoes.

Add the water. Mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.

Line a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.

Pour 2 tablespoons of olive oil into the prepared pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough into the prepared pan and roll it in the oil to coat it all over. Let the dough rest for 3 to 4 hours at room temperature. No need to cover this rise.

Set a rack in the middle of the oven and preheat it to 425°F. If using rosemary, sprinkle it over the dough. Pour the remaining 2 tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat them, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving. Let it cool completely if you plan to slice it for sandwiches.

Storage Tips

Room temperature: Once completely cooled, transfer the focaccia to an airtight container and store it at room temperature for up to three days.

Freezing: Freeze for up to three months. Thaw at room temperature and reheat in a 350°F oven for a few minutes to restore its texture.