Description
This easy no-knead focaccia bread is soft, fluffy, and airy inside with a beautifully golden, crispy crust. Made with extra virgin olive oil, rosemary, and simple pantry ingredients, this homemade Italian bread is perfect for sandwiches, dipping, or serving alongside your favorite meals.
Ingredients
1¾ cups lukewarm water
2 teaspoons instant dry yeast
2 teaspoons sugar
4 cups all-purpose flour
3 teaspoons salt
4 tablespoons extra virgin olive oil, divided
2 tablespoons extra virgin olive oil, for topping
3 tablespoons water, for topping
½ teaspoon salt, for topping
½ teaspoon fresh or dried rosemary
Flaky salt, optional
Instructions
- In a small bowl, combine the lukewarm water, instant dry yeast, and sugar. Whisk together and let stand for approximately 30 seconds until the yeast dissolves.
- In a large mixing bowl, combine the all-purpose flour and 3 teaspoons of salt. Pour in the yeast mixture and stir with a wooden spoon or sturdy spatula until a wet, sticky dough forms.
- Add 2 tablespoons of extra virgin olive oil and stir until incorporated. Keep the dough soft and sticky without adding extra flour.
- Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free location for approximately 1½ to 2 hours, or until doubled in size.
- Once risen, gently fold the dough from the outer edges toward the center using a spoon. Repeat approximately 20 to 30 times over about one minute to strengthen the dough.
- Grease a baking pan generously with the remaining 2 tablespoons of olive oil from the dough ingredients. Transfer the dough into the pan and gently spread it toward the edges using two wet spoons.
- Cover the pan and allow the dough to rise for another 45 minutes until light and puffy. Meanwhile, preheat the oven to 450°F (230°C).
- In a small bowl, combine 2 tablespoons of extra virgin olive oil, 3 tablespoons of water, and ½ teaspoon of salt. Stir until combined.
- Dip your fingertips into the olive oil mixture and press deep dimples evenly across the risen dough. Pour the remaining topping mixture over the surface, allowing it to settle into the dimples. Sprinkle with rosemary and optional flaky salt.
- Place the baking pan on the medium-low oven rack and bake for approximately 20 to 25 minutes, until the focaccia is golden brown with crispy edges and a fully baked center.
- Remove the focaccia from the oven and allow it to cool for approximately 5 minutes. Slice into squares or rectangles and serve slightly warm.
Notes
Overnight option: Refrigerate the covered dough for 8 to 24 hours instead of allowing it to rise at room temperature. Before folding and shaping, let it return to room temperature for approximately 2 to 3 hours.
Sticky dough is normal. Avoid adding extra flour because the high moisture content creates the signature soft, airy focaccia texture.
Use good-quality extra virgin olive oil for the best flavor and a beautifully crispy crust.
For crispier edges, use a metal baking pan and generously coat the bottom and sides with olive oil.
Garlic and herb variation: Add minced garlic, thyme, oregano, or additional rosemary to the olive oil topping.
Cherry tomato variation: Gently press halved cherry tomatoes into the dough before baking and sprinkle with oregano.
Parmesan variation: Sprinkle freshly grated Parmesan cheese over the focaccia during the final minutes of baking.
Olive variation: Top with sliced black or green olives and optional thinly sliced red onions.
Caramelized onion variation: Add cooked, golden caramelized onions before baking.
Whole wheat variation: Replace approximately one-quarter of the all-purpose flour with whole wheat flour, adding a little extra water if needed.
Room temperature storage: Allow the bread to cool completely and store in an airtight container or tightly wrapped bag for up to 2 days.
Refrigerator storage: Keep in an airtight container for approximately 3 to 4 days, although freezing is preferred to maintain freshness.
Freezing: Wrap individual portions tightly and freeze in a freezer-safe bag for up to 3 months.
Oven reheating: Warm at 350°F (175°C) for approximately 5 to 10 minutes to restore the crispy crust.
Air fryer reheating: Heat at 320°F (160°C) for approximately 3 to 5 minutes.
Microwave reheating: Warm individual slices for approximately 10 to 15 seconds, although the crust will be softer.
Serving suggestions: Enjoy with olive oil, balsamic vinegar, tomato soup, pasta, salads, roasted vegetables, or use as sandwich bread with mozzarella, tomatoes, pesto, or grilled vegetables.
Timing note: The stated preparation time is approximate. Rising times may vary depending on room temperature, and overnight fermentation requires additional resting time.
Nutrition information is estimated per serving and may vary depending on ingredient brands and portion sizes.
- Prep Time: 2 hours 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approximately 85 g)
- Calories: 230 kcal
- Sugar: 0.8 g
- Sodium: 660 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
