Description
This Quick and Dirty Focaccia recipe is an easy and fast version of the traditional Italian bread, using minimal ingredients and no kneading. With a soft, airy texture and crispy golden crust, this focaccia is perfect as an appetizer, snack, or sandwich base. It requires two rises, uses a well-oiled pan with parchment paper, and bakes quickly to deliver flavorful results with a simple sprinkle of sea salt flakes.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 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
Toppings
- 1/4 tsp (heaped) sea salt flakes (or regular salt, a couple of pinches)
Instructions
- Mix Ingredients: In a bowl, combine flour, instant yeast, and cooking salt using a rubber spatula. Create a well in the center and pour in very warm water. Mix until all flour is incorporated and the batter resembles a thick muffin batter; it will be very sticky and loose, not kneadable.
- First Rise: Cover the bowl with cling wrap and place it in a very warm spot to rise for about 2 hours until the dough doubles in volume. Alternatively, refrigerate for 24 to 48 hours for a slow rise.
- Prepare Pan: Lightly grease a 26.5 x 20 x 5 cm metal rectangular pan or 22 cm square pan with butter (not oil). Use scrunched and then un-scrunched baking paper lining with overhang for easy removal later.
- Transfer Dough: Drizzle and spread 1/2 tablespoon of extra virgin olive oil onto the lined pan. Pour the sticky dough batter into the pan and use two rubber spatulas to coax it into corners as much as possible. Don’t worry if it doesn’t spread fully—it will fill the pan as it rises.
- Second Rise: Cover the pan with a flat cutting board or similar flat object that allows room for the dough to rise. Place in a warm area for 45 minutes until the dough rises by 50-70% and surface bubbles form. Begin preheating the oven midway through this rise.
- Preheat Oven: Set oven to 220°C (425°F) or 200°C (fan-forced) with the rack positioned in the middle.
- Oil and Dimple: Drizzle 1 tablespoon of extra virgin olive oil evenly over the dough surface. Rub a small amount of oil onto fingertips and lightly press dimples about 1 cm deep into the dough without deflating it.
- Salt Topping: Sprinkle heaped sea salt flakes evenly over the oiled surface for extra texture and flavor.
- Bake: Place the pan in the oven and bake for 25 minutes, rotating the pan at around 15 minutes to ensure even browning. Bake until the surface is a deep golden color.
- Cool: Remove focaccia from oven and carefully lift it out of the pan using the overhanging parchment paper onto a cooling rack. Gently slide off the paper. Allow it to cool for about 10 minutes before serving.
- Serve: Cut the focaccia into 4 cm (1.5 inch) wide strips and then halve if desired. Serve warm with extra virgin olive oil for dipping. This bread is also great for cheese toasties and sandwiches or as a nibble with drinks.
Notes
- Note 1: Bread flour gives a more structured bread, but all-purpose/plain flour works fine.
- Note 2: Instant yeast is preferred for quick rise; active dry yeast may require adjustments.
- Note 3: Use a mixture of boiling and cold water to reach very warm water temperature.
- Note 4: The first rise should double the dough volume in a warm environment.
- Note 5: Refrigerating the dough for 24-48 hours adds flavor and slows fermentation.
- Note 6: Using a metal pan lined with buttered parchment paper ensures crisp edges and easy removal. Do not use glass or ceramic pans. Light dimpling avoids deflation and maintains airy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Keywords: quick focaccia, easy focaccia, Italian bread, no knead bread, olive oil bread, sea salt focaccia
