Save This simple, hands-off process creates an airy focaccia with a golden, crisp exterior and tender crumb. After combining flour, yeast, salt, water, and olive oil, the dough rests overnight, developing flavor and bubbles. Pressing it into a well-oiled pan, dimpling, and finishing with sea salt and rosemary brings a soft, savory bread that's richly infused with olive oil. Bake at high heat for a crackly top and edges. Wonderful warm or at room temperature, it's ideal for dipping or pairing with meals.
This no-knead focaccia fills your kitchen with the aroma of crackling crust and fresh herbs while the pillowy crumb soaks up olive oil beautifully. It is my reliable answer for impressing guests with just a few pantry ingredients and minimal effort.
I first baked this focaccia as a make-ahead side for Sunday dinner the dough worked its magic overnight and we had a golden chewy loaf to pass around with soup and salad Everyone asks for the recipe and my kids even beg for leftovers in their lunches
Ingredients
- Bread flour or all-purpose flour: provides structure and chew choose unbleached and high protein for best results
- Fine sea salt: seasons the dough evenly avoids large grains that might melt unevenly
- Instant yeast: is easy to mix directly with dry ingredients choose fresh packets and store unopened ones in a cool place
- Lukewarm water: helps activate the yeast aim for just warm to the touch around 105 to 115 degrees Fahrenheit
- Extra-virgin olive oil: infuses richness and flavor select a buttery or peppery oil for more character
- For topping: extra-virgin olive oil ensures a crisp crust flaky sea salt gives a satisfying finish buy high-quality crystals if possible fresh rosemary is optional but aromatic and classic look for sprigs that are vibrant and fragrant
Instructions
- Mix the Dry Ingredients:
- Whisk flour salt and instant yeast thoroughly in a large bowl making sure everything is evenly combined to distribute the rising power
- Hydrate the Dough:
- Pour in the lukewarm water then add the olive oil gently mix with a sturdy spoon or spatula until the dough looks sticky and shaggy aim for no dry flour patches but avoid overmixing
- First Rise Overnight:
- Seal the bowl with plastic wrap or a tight-fitting lid let the dough rest at room temperature for at least eight hours and up to eighteen the long slow rise develops a hint of tang and lets bubbles form do not disturb or stir during this time
- Prepare the Pan and Shape:
- Generously oil a nine by thirteen inch baking pan to prevent sticking use your hands or a brush then pour out the dough gently stretch and press it to the edges work slowly so you do not deflate the bubbles
- Second Rise:
- Cover the dough loosely with a towel or greased wrap and let sit for one to two hours until noticeably puffy and relaxed if your kitchen is chilly use the proof setting on your oven or place near a warm spot
- Dimple and Top:
- Preheat oven to four hundred twenty five degrees Fahrenheit drizzle more olive oil over the dough oil your fingers well and press deep dimples across the surface this creates the iconic focaccia look and gives more crunchy bits sprinkle with flaky sea salt and rosemary if using
- Bake:
- Place the pan in the hot oven bake for twenty two to twenty five minutes until the crust is deep golden the edges should pull away slightly and sound hollow if tapped
- Cool and Serve:
- Allow the focaccia to rest for about ten minutes in the pan then gently lift it onto a wire rack slice thick squares and serve either warm or at room temperature the crust will stay crispy if cooled on a rack
Save One of my favorite parts has always been the moment after dimpling the raw dough the rosemary fills the air and those little oil pools promise tons of concentrated flavor My family gathers around for this ritual which makes the loaf feel special every single time
Storage Tips
Wrap leftover focaccia loosely in parchment to maintain the crust and keep at room temperature for up to twenty four hours For longer storage freeze slices in a zip-top bag and reheat directly in a hot oven I sometimes double the batch and freeze half for weeknight dinners
Ingredient Substitutions
You can swap bread flour for all-purpose if that is what you have The difference is just a bit less chew and a slightly softer crumb Out of fresh rosemary Try dried Italian herbs or even thinly sliced garlic for a different vibe I have thrown in oil-cured olives or roasted bell peppers when cleaning out my fridge
Serving Suggestions
Slice thick pieces for dunking into soup or toasting for breakfast This fluffy bread also makes a perfect sandwich base for grilled veggies or your favorite vegan cheese platter My kids love to dip pieces in marinara or balsamic vinegar
Cultural Context
Focaccia dates back to ancient Rome and was originally baked in fireplaces on a hearth stone Italian bakers later perfected it in Liguria Each region now has its twist from plain to studded with onions tomatoes or grapes No matter where it is made the olive oil always shines
Seasonal Adaptations
Top with sliced cherry tomatoes or basil in summer for a Caprese touch Use roasted squash and sage in autumn for cozy flavors Sprinkle with lemon zest and fresh thyme in spring for brightness
Success Stories
One winter I let the dough rise overnight in our chilly kitchen and almost worried it would not work but the bubbles were gigantic and the flavor was deeper than ever Sharing it with my friends at brunch became a tradition they all insisted we make focaccia for every gathering
Freezer Meal Conversion
Let the focaccia cool completely slice into portions then freeze on a tray before transferring to a bag This makes it easy to toast a piece or two for impromptu meals or school lunches It tastes nearly as fresh as the day it was baked
Save Bake up this focaccia for effortless flavor and a chewy, golden showstopper at your table Share it warm or room temp and watch it disappear every time
Recipe FAQs
- → How long does the dough need to rise?
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The dough rises at room temperature for 8–18 hours, allowing it to double and develop bubbles.
- → Can I use dried herbs instead of fresh rosemary?
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Yes, dried herbs can be substituted for fresh rosemary if preferred or if fresh is unavailable.
- → Is bread flour essential for this flatbread?
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Bread flour gives a chewier texture, but all-purpose flour works well if that's what you have.
- → How can I enhance the topping?
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Try adding halved cherry tomatoes, olives, or thin onion slices to create extra flavor and color.
- → How do I store leftovers?
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It's best the same day, but you can keep extras in an airtight container and reheat gently in a low oven.
