Name: Quick and Dirty Focaccia Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 2 cups (300g) bread flour (or plain/all-purpose flour); 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast); 3/4 tsp (4.5g) cooking salt / kosher salt (-50% for table salt, +50% for salt flakes); 1 cup + 2 tbsp (280 ml / 280g) very warm water (1/3 cup boiling water then topped up with cold tap water); 1 1/2 tbsp extra virgin olive oil; 1/4 tsp (heaped) sea salt flakes (or regular salt, a couple of pinches)

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Introduction

This quick and easy focaccia recipe delivers soft, flavorful bread with minimal effort. Perfect for beginners and busy home bakers, it yields a beautifully golden loaf with a tender crumb and delightful olive oil aroma.

The image shows a close-up of four slices of bread stacked on each other. The top two layers are light beige with a soft, airy texture full of many small and large holes, showing an open crumb structure. The bottom two layers are golden brown crust with a rough surface and some visible salt crystals, giving a crunchy look. The bread has a sturdy yet fluffy feel with a clear contrast between the soft inside and crispy outside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (300g) bread flour (or plain/all-purpose flour)
1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)
3/4 tsp (4.5g) cooking salt / kosher salt (adjust for table salt or salt flakes)
1 cup + 2 tbsp (280 ml / 280g) very warm water (mix 1/3 cup boiling water with cold tap water)
1 1/2 tbsp extra virgin olive oil
1/4 tsp (heaped) sea salt flakes (or regular salt)

Instructions

Step 1: In a bowl, combine the flour, instant yeast, and salt. Mix with a rubber spatula to blend the dry ingredients.
Step 2: Make a well in the center, pour in the warm water, then mix until no dry flour remains. The dough should be very sticky, like thick muffin batter, and too loose to knead.
Step 3: Cover the bowl with cling wrap and place it in a very warm spot to rise for 2 hours, or until doubled in volume. Alternatively, refrigerate for 24–48 hours for a slower rise.
Step 4: Prepare a 26.5 x 20 x 5 cm (10.5 x 8 x 2″) metal rectangle pan by lightly greasing with butter. Crumple a baking paper sheet, then smooth it into the pan, leaving an overhang for easy lifting.
Step 5: Drizzle 1/2 tablespoon of olive oil over the paper in the pan. Pour in the dough and use two rubber spatulas to spread it toward the corners as best as possible. The dough will fill the pan as it rises.
Step 6: Cover the pan with a flat board and place it in a warm spot for 45 minutes, or until the dough rises by 50–70% and bubbles appear on the surface.
Step 7: Meanwhile, preheat the oven to 220°C (425°F), or 200°C (fan-forced).
Step 8: Drizzle 1 tablespoon of olive oil over the dough’s surface. Use oiled fingertips to gently spread the oil evenly.
Step 9: Lightly press dimples about 1 cm deep into the dough using your fingers, taking care not to deflate it completely.
Step 10: Sprinkle sea salt flakes evenly across the top.
Step 11: Bake the focaccia for 25 minutes, rotating the pan halfway through, until the crust is deep golden brown.
Step 12: Remove from the oven and lift the focaccia out using the baking paper overhang. Slide the paper off and cool on a rack for 10 minutes before serving.

Tips & Variations

Use bread flour for a chewier texture, but plain flour works fine too.
For more flavor, try adding fresh herbs like rosemary or thyme before baking.
Adjust salt type carefully: reduce table salt by half or increase salt flakes by half for best seasoning.
Serve warm with extra virgin olive oil and aged balsamic vinegar for dipping.
This focaccia makes excellent sandwich bread or cheese toasties when cooled.

Storage

Store leftover focaccia wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. To refresh, reheat in a warm oven for 5–10 minutes to restore crispness. Avoid refrigeration as it can dry out the bread.

How to Serve

A rectangular, golden-brown focaccia bread sits on crinkled parchment paper inside a baking tray. The top layer of the bread is slightly shiny with a crispy texture, dotted with small dimples and sprinkled with coarse sea salt flakes. The bread has an even, light brown color with some darker toasted spots, showing a soft and airy inside beneath the crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in warm water first and allow it to activate before mixing with the flour.

Why is the dough so sticky? Should I add more flour?

The dough is intentionally very wet and sticky to create a light, airy focaccia. Resist adding extra flour; instead, use well-oiled hands or spatulas to handle it.