Description
This Easy Focaccia Bread recipe requires no kneading and just one bowl, making it a simple yet delicious homemade bread option. The focaccia is airy and soft with a golden crust, infused with classic olive oil and rosemary flavors. Perfect as a snack or accompaniment to meals, it features a straightforward process including yeast blooming, dough mixing, folding, and baking.
Ingredients
Dough:
- 1¾ cups lukewarm water (not hot, just warm to the touch)
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour (bread flour also works)
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil
For the Pan and Topping:
- 2 tablespoons extra virgin olive oil (for greasing the pan)
- 2 tablespoons extra virgin olive oil (for topping)
- 3 tablespoons water (for topping)
- ½ teaspoon salt (plus optional flaky salt for sprinkling)
- ½ teaspoon rosemary (optional, fresh or dry)
Instructions
- Bloom the yeast: In a small bowl, whisk together 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Let it rest for 30 seconds until the yeast dissolves. If the yeast doesn't dissolve, start again with fresh yeast.
- Make the dough: In a large bowl, combine 4 cups all-purpose flour and 3 teaspoons salt. Stir to mix, then pour in the yeast mixture and mix with a spoon until sticky. Add 2 tablespoons extra virgin olive oil and stir again. The dough will be wet and soft, which is normal.
- Proofing: Cover the bowl with a damp cloth or plastic wrap. For a quick rise, place the bowl in a slightly warm oven (turn on the oven for 60 seconds, then off) and let the dough rise for 1½ to 2 hours until doubled in size. Alternatively, let it rise at room temperature longer or do a slow rise by refrigerating for 8 to 24 hours, then let sit at room temperature for 2 to 3 hours before proceeding.
- Fold the dough: Using a spoon, fold the dough over itself 20 to 30 times from the edges toward the center. This should take about a minute and will tighten the dough.
- Second proofing in pan: Grease a baking pan well with 2 tablespoons extra virgin olive oil or use parchment paper. Transfer the dough to the pan and gently spread it with the backs of two wet spoons. Cover and let rise again for 45 minutes. Preheat the oven to 450°F (230°C) while the dough is rising.
- Dimple and top: Mix 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt in a small bowl. Dip your fingers into this mixture and press deep dimples into the dough. Pour the remaining mixture over the top and sprinkle with ½ teaspoon rosemary or more if desired.
- Bake: Bake the focaccia at 450°F (230°C) on the middle-low rack for 20 to 25 minutes until golden on top and soft inside. Let cool for 5 minutes before slicing and serving.
Notes
- Ensure the yeast is fresh and dissolves properly during blooming to activate the dough rise.
- Using bread flour instead of all-purpose flour will yield a chewier focaccia texture.
- You can substitute instant dry yeast with active dry yeast, but increase the bloom time and use warm (not hot) water.
- Slow rising in the fridge enhances the flavor complexity and texture but requires advanced planning.
- Use wet spoons for spreading dough to avoid sticking and preserve dough structure.
- Optional flaky salt sprinkled on top adds a delicious finishing crunch.
- Fresh rosemary is preferred for aroma, but dried rosemary works as well.
