Best Focaccia Recipe

Written by Elisabeth Judy Published on July 29, 2024

The ‘best focaccia recipe ever’ is the BEST because it requires no kneading and only about 10 minutes of hands on time! How does that sound for this crusty on the outside, squishy on the inside, yummy bread?

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This bread is the perfect accompaniment to your favorite soup or chili! Or your favorite pasta meal. It’s great toasted in a cast iron, dipped in oil, smothered in butter, or just simply warmed. It can also be used to make sandwiches, turned into pizza crust or topped with cinnamon and sugar instead of salt and herbs! So many options… once you make it once, you’ll just keep making it.

This recipe uses 2 – 9″ cake pans for the bread loaves.

How pretty are these ones?!

Why this is the BEST FOCACCIA RECIPE:

The hands on time is very minimal. Because you mix it up and place it in the refrigerator to rise overnight, the next day, you barely have to touch it. It’s so easy!
You’ll come out with great results that make you look like an expert bread maker! It will both look AND taste amazing.
This kind of recipe is great when life is busy and there’s not a lot of time, but you need to pull off something remarkable and satisfying.
This super simple focaccia is not only a good bread for a cozy weeknight, it is perfect for serving guests! It won’t take all your time, yet will meet the high expectations we have when hosting. You’ll be able to impress your guests, but not spend all your time in the kitchen so you can actually spend it WITH your guests.

Let me give you a quick understanding of how simple this recipe is!

Start by combining the flour, yeast and salt in a bowl. You’ll add the warm water and stir until it is fully combined. Now just cover it with plastic wrap and stick it in the fridge until the next day!
The next day, pull the dough out of the refrigerator. Lightly grease 2- 9″ baking pans with butter and line them with parchment paper and a drizzle of oil. Divide your dough into the two pans, cover them and ignore them for 2-3 hours.
Once the dough has just about filled the entire pan (2-3 hours depending on the warmth of your kitchen), drizzle more oil onto the dough and dimple it with your fingers. Just stick all your fingers deep into the dough to poke holes throughout it. This is the most fun part.
Sprinkle the top with salt and Italian herbs before you bake.

Now bake until it is golden and crispy. You’re going to LOVE this bread.

If you’re looking for a French bread recipe…. You’ve found it. This recipe is AMAZING too!!

Best Focaccia Recipe

Hands down the best easy focaccai recipe. Golden, crispy outside and squishy inside! Topped with salt and Italian herbs for lots of flavor.

Ingredients

4 cups flour
1 packet instant yeast (2 1/4 tsp)
2 tsp salt
2 cups warm water
butter for greasing the pan
olive oil for the dough, about 4 Tbs total
salt
Italian seasoning
oregano
basil

Instructions

In a bowl, mix flour, salt, and instant yeast. Stir until combined.
Add the warm water. Using a rubber spatula or sturdy whisk, mix until all of the flour is fully mixed in. Cover the bowl with plastic wrap and refrigerate overnight. (8-12 hours is ideal)
Butter two 9-inch round cake pans. Line the bottom of the pans with parchment paper. Pour about a tablespoon of olive oil into each pan. Swirl it arounf to cover the bottom fo the pan. Divide the dough in half and put one half of the dough in each pan, turning once to cover it with oil. Tuck the edges under to make a rough ball.
Cover with plastic wrap again and leave sitting on the counter for 2-3 hours. The dough should cover the bottom of the pan before you move to the next step.
Preheat oven to 425°.
Drizzle more olive oil onto the dough and dimple the dough by pressing your oiled fingers firmly and deeply into the dough to cover the entire loaf with holes.
Sprinkle the tops with salt and herbs.
Place in oven and turn temperature to 425°. Bake for 25 minutes or until top is completely golden. Remove from pan and allow to cool on cooing rack.
Best served warm. Cool completely before storing in a sealed bag.