Description
This easy no knead focaccia bread recipe is golden and crisp on the outside, with a soft, fluffy, chewy center and plenty of olive oil, rosemary, and flaky sea salt. It’s a simple homemade focaccia made without a stand mixer, dough hook, or any special bread-making equipment.
Ingredients
420g (1 3/4 cups) lukewarm water (27°C to 35°C (80°F to 95°F)
10g (2 1/2 tsp) instant yeast
12g (1 tsp) honey or maple syrup
15g (1 tbsp) extra virgin olive oil (plus extra for prepping the pan)
10g (2 tsp) fine sea salt
500g (4 cups) white bread flour, sifted
Toppings:
Extra virgin olive oil, to drizzle
Flaky sea salt
Fresh rosemary, chopped
Instructions
In a large mixing bowl, whisk together the lukewarm water, instant yeast, honey or maple syrup, extra virgin olive oil, and fine sea salt.
Add the sifted bread flour and mix with a spoon until all the flour is incorporated. The dough will look sticky and shaggy, but there should be no dry patches of flour remaining.
Cover the bowl with a clean cloth and let the dough rest for 15 minutes.
Chef’s Tip: Focaccia is a high-hydration dough, which means it has a higher ratio of water to flour than many standard bread doughs. It should feel soft, sticky, and a little loose, so don’t be tempted to add extra flour. That extra moisture helps create the light, airy texture and beautiful bubbles focaccia is known for.
After the dough has rested, wet your hand lightly with water. Gently loosen the dough from the sides of the bowl.
Imagine the bowl like a clock face. Grab the dough from the 12 o’clock position, gently stretch it upward, then fold it down over the center toward 6 o’clock. Rotate the bowl a quarter turn and repeat until you’ve worked your way around the dough.
Cover the bowl and let it rest for another 15 minutes, then repeat the stretch-and-fold process once more.
Chef’s Tip: Stretching and folding helps strengthen the dough without kneading. Be gentle — you want to build structure without tearing the dough.
After the second set of stretch and folds, shape the dough into a ball, and place it seam side down into the bowl. Cover and let rise at room temperature for 1½ hours.
Grease a large baking pan, about 30 x 40 cm (11 x 15 inches), with a little olive oil. Line it with parchment paper, then drizzle 2–3 tablespoons (30–45 ml) olive oil over the parchment and spread it evenly with a pastry brush.
Chef’s Tip: The olive oil in the pan helps create that crisp, golden focaccia base. Don’t be shy here — focaccia loves olive oil.
Gently tip the dough into the prepared pan. Oil your hands, then fold the dough over itself in thirds, like folding a letter.
Flip the dough seam-side down so the smooth side is on top.
Cover the pan with an inverted tray or large container (avoid plastic wrap or towels, which will stick). Let the dough rise at room temperature for 1½ hours.
Preheat your oven to 220°C (430°F).
Oil your hands and gently press your fingers into the dough to create dimples, but be careful not to pop the bubbles. (You want beautiful bubbles!) Drizzle with a bit more olive oil, then sprinkle with flaky sea salt and chopped rosemary.
Chef’s Tip: Press gently when dimpling the dough. You want to create those classic focaccia pockets without knocking out all the beautiful air bubbles.
Bake the focaccia on the middle oven rack for 20–25 minutes, or until the top is golden brown and the bottom is crisp. (Ovens vary, so start checking from around 18 minutes.)
When the focaccia comes out of the oven, brush the top with a little more olive oil for a glossy, flavorful finish.
Let the focaccia cool in the tray for 5 minutes, then transfer to a wire rack.
Cool for at least 15–20 minutes before slicing. (Ps. This is the really hard part… lol)
Notes
Room Temperature: This focaccia is best enjoyed warm and fresh from the oven. Store leftovers at room temperature, not in the refrigerator. Wrap portions tightly in plastic wrap, then in a layer of foil, and store for 2–3 days.
Freezer: Cut focaccia into portions and flash freeze on a lined baking sheet. Wrap tightly in plastic wrap, then foil, and store in a zip-top freezer bag for up to 1 month.
Reheating: If frozen, defrost first. Place focaccia on a lined baking sheet, cover loosely with foil, and warm in a preheated oven at 180°C (350°F) for 5–10 minutes, or until warmed through.
- Prep Time: 3 hours 30 minutes
- Cook Time: 20–25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 0.7 g
- Sodium: 325.8 mg
- Fat: 7.8 g
- Carbohydrates: 31.2 g
- Protein: 5.3 g
- Cholesterol: 0 mg
