Easy Focaccia Bread
Focaccia is a pillowy Italian flatbread with a crisp, oily bottom, a chewy, airy middle and dimples full of olive oil. It tastes like it took a lot of skill, but it only needs a bowl and patience.
- 50 minTotal time
- 12Servings
- 230kcal / serving
- 5 gProtein
This dough has no kneading. A long, cold rest in the fridge builds flavor, and a hot oven gives the crunchy edges. It makes 12 squares.
The science: why this works
- A wet, high-hydration dough forms big air pockets and an open, chewy crumb.
- Folding the dough builds gluten strength without any kneading.
- A long cold rise lets the yeast and enzymes build deeper flavor.
- Plenty of olive oil in the pan fries the bottom so it turns crisp and golden.
- Pressing deep dimples with oiled fingers stops the dough from puffing up like a balloon and holds pools of oil.
Why wet dough, no kneading
Water lets gluten proteins link on their own over time. Folding gives them a gentle pull. After a long rest, the dough builds the same strong, stretchy network that kneading would, but with big irregular air holes.
Learn: Hydration: water as percent of flour →Why rest in the fridge
Cold slows the yeast but not the enzymes that break starch into sugars. Over many hours the dough picks up flavor and sweetness, and it browns more deeply in the oven. This is why overnight dough tastes better than dough made the same day.
Learn: Cold fermentation →Why oil makes it crisp
Oil in a hot pan conducts heat well and fries the dough surface. That gives a deeply browned, crunchy bottom. Oil on top also keeps the dimples from drying out and helps them brown. This is why a generous pour of oil is not optional here.
Learn: Fat carries flavor →Easy Focaccia Bread
50 min · 12 servings · Italian · Baking
Ingredients
Makes 12 servings
Method
Tips for the best result
- Use a metal or glass pan with sides, because a rimless sheet lets oil run off.
- Oil your hands, not the dough, to handle the sticky dough easily.
- Press dimples all the way to the pan so they hold their shape.
Mistakes to avoid
- Adding extra flour to the sticky dough makes dense bread, so use wet or oiled hands.
- Not oiling the pan enough gives a stuck, pale bottom, so be generous.
- Underbaking leaves a doughy center, so bake until the top is deep golden and the bottom is crisp.
Variations and swaps
- Top with halved cherry tomatoes and olives before baking.
- Scatter thin slices of red onion and thyme on top.
- Brush with garlic oil after baking.
- Swap bread flour for all-purpose flour for a slightly softer, less chewy crumb.
- Swap rosemary for oregano or thyme.
- Swap instant yeast for active dry yeast and dissolve it in the warm water first.
Storing and reheating
Keep at room temperature, wrapped, for 2 days. Freeze cut pieces for up to 2 months. Reheat in a 350°F (175°C) oven for 8 minutes to re-crisp.
Easy Focaccia Bread: questions
Why is my focaccia dense?
Dense focaccia is usually underproofed or has too much flour. Let the dough rise until puffy and jiggly, and keep it wet and sticky. Use the cold rise for better bubbles.
Can I make focaccia the same day?
Yes. Skip the fridge and let the dough rise at room temperature for about 2 hours, with the folds along the way. The flavor is milder than the overnight version.
Why use so much olive oil?
The oil fries the bottom crisp and keeps the crumb tender. Use a good extra-virgin olive oil, since you can taste it clearly.
Can I use all-purpose flour?
Yes. The crumb will be a little softer and less chewy, but the focaccia will still be good. Bread flour gives the best chew.
How do I know focaccia is done?
The top is deep golden, the bottom is crisp when you lift a corner, and the center reads about 205°F (96°C).
