The first time I made simple focaccia bread, my kitchen smelled like an Italian bakery—warm olive oil, fresh rosemary, and golden crust filling the air. I remember pulling the pan from the oven, the bread still sizzling, its surface shimmering with tiny pools of oil. The crisp edges gave way to a soft, pillowy center, and in that moment, I knew I’d found a recipe I could make again and again.
This is the kind of bread that invites you in. It doesn’t demand hours of skill or the strong arms of a seasoned baker. Instead, it rewards patience over labor. You mix a few pantry staples, let time coax out the flavor, and end up with bakery-quality bread right at home. Perfect for beginners, it’s also a gift for busy cooks who crave something fresh without fuss.
Whether you slice it for hearty focaccia sandwiches or serve it alongside pasta, this no-knead method delivers a crisp, olive-oil-kissed crust and a tender, chewy crumb every time. And if you’re feeling adventurous, my focaccia bread with garlic variation adds a savory punch you’ll want to try next. Minimal effort, maximum flavor—this is rustic Italian flatbread made easy.
Table of Contents
Why This Focaccia Recipe Works for Everyone
This recipe works because it strips bread-making down to its most satisfying essentials. You spend just 10–15 minutes mixing the dough—no kneading, no fancy tools. Time and hydration do the rest, naturally developing a chewy, airy structure while you go about your day.
The proofing is flexible: give it an overnight rest in the fridge for a richer, deeper flavor, or let it rise for 2–3 hours on the counter if you need bread today. Either way, you get a gorgeous, golden crust with a light, open crumb.
Extra virgin olive oil isn’t just for flavor—it enriches the dough, helps it bake up tender inside, and crisps the edges beautifully. The result is a loaf that’s indulgent yet versatile, ready to be topped with herbs, olives, or cheese.
This method is forgiving enough for first-time bakers yet satisfying enough for seasoned cooks. It’s the same base you can adapt into pizza focaccia bread or even a gluten-free focaccia without losing that classic Italian character. One recipe, endless possibilities.
Ingredients You’ll Need
For one 9×13-inch pan of simple focaccia bread, gather:
Base Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 2 teaspoons (8 g) instant yeast or 2 ¼ teaspoons (7 g) active dry yeast
- 2 teaspoons fine sea salt
- 1 teaspoon sugar
- 1 ½ cups (360 ml) warm water (about 105°F/40°C)
- ¼ cup (60 ml) extra virgin olive oil, plus more for greasing and topping
Optional Flavor Boosters (choose one or more)
- 2 tablespoons fresh rosemary, thyme, or oregano, finely chopped
- 2–3 garlic cloves, thinly sliced or roasted
- 1 teaspoon flaky sea salt for topping
- ½ cup (75 g) pitted olives or sun-dried tomatoes, chopped
- ¼ cup (25 g) freshly grated parmesan cheese
- ½ teaspoon crushed red pepper flakes for mild heat
These amounts make a loaf with a soft, chewy crumb and a crisp, golden crust. Adjust toppings to your taste—you can go classic with just rosemary and sea salt or load it with Mediterranean-inspired flavors.
Step-by-Step Instructions
1. Mix the Dough
In a large mixing bowl, combine flour, yeast, and sea salt. Add warm water and ¼ cup olive oil. Stir with a wooden spoon until a shaggy dough forms. Scrape down the sides so all the flour is incorporated.
2. First Rise
Cover the bowl with plastic wrap or a clean towel. Let it rise:
- Overnight option: Refrigerate for 8–24 hours for deeper flavor.
- Same-day option: Let it rise at room temperature for 2–3 hours until doubled in size.
3. Shape & Dimple
Grease a 9×13-inch baking pan generously with olive oil. Gently transfer the dough into the pan. Stretch it toward the corners without deflating it. Press your fingertips into the dough to create deep dimples all over.
4. Top with Oil & Herbs
Drizzle more olive oil over the dough so it pools in the dimples. Sprinkle with your chosen toppings—rosemary, garlic, flaky salt, olives, or cheese.
5. Bake Until Golden
Preheat oven to 425°F (220°C). Bake for 20–25 minutes, until the crust is deep golden and the bottom is crisp. Cool for 5 minutes before slicing to keep the crumb airy.
Simple Focaccia Bread
- Total Time: 2 hrs 40 mins
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Easy, no-knead simple focaccia bread with crisp crust and soft interior.
Ingredients
- 4 cups (500 g) bread or all-purpose flour
- 2 tsp (8 g) instant yeast or 2 ¼ tsp (7 g) active dry yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 tsp sugar
- 1 ½ cups (360 ml) warm water
- ¼ cup (60 ml) extra virgin olive oil
- Optional toppings: rosemary, garlic, flaky salt, olives, parmesan
Instructions
1. Mix flour, yeast, and salt. Add warm water and olive oil; stir until combined.
2. Cover and let rise overnight in fridge or 2–3 hours at room temp.
3. Grease a 9×13 pan; transfer dough gently and dimple.
4. Drizzle with olive oil; add toppings.
5. Bake at 425°F (220°C) for 20–25 minutes until golden.
Notes
For best flavor, use fresh rosemary and high-quality olive oil. Adjust baking time for desired thickness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Pro Tips for Perfect Simple Focaccia
Infuse your olive oil
Warm olive oil gently with sliced garlic, rosemary, or thyme before drizzling it over the dough. This gives your simple focaccia bread a rich, aromatic flavor that soaks into every bite.
Handle the dough gently
When transferring and dimpling, avoid pressing out all the air. Those bubbles give your bread its chewy texture and rustic appearance.
Preheat your baking pan
Place your empty, oiled baking pan in the oven for 5 minutes before adding the dough. The hot surface gives your focaccia a crisp, golden base.
Adjust baking time for thickness
If you stretch the dough thinner, check it at 18 minutes. For thicker focaccia, you may need the full 25 minutes.
Use quality olive oil
Since olive oil is a defining flavor, choose a fresh, peppery extra virgin variety—it will elevate the taste of both the crust and crumb.
With these small adjustments, even a first-time baker can produce a loaf with a crisp, golden crust, tender crumb, and flavors that rival any artisan bakery.
Flavor Variations to Try
Classic Rosemary & Garlic
Press fresh rosemary sprigs and thin slices of garlic into the dough before baking. This gives your simple focaccia bread a fragrant, traditional Italian flavor.
Mediterranean Olive & Sun-Dried Tomato
Scatter chopped pitted olives and sun-dried tomatoes over the surface. The salty-sweet combination pairs perfectly with soups, pasta, or antipasti platters.
Parmesan & Black Pepper
Sprinkle freshly grated parmesan and a generous grind of black pepper over the dough just before baking. This adds a savory, nutty kick to your easy focaccia recipe.
Vegan Herb Focaccia
Skip the cheese and use herb-infused olive oil for a fully plant-based loaf that still delivers rich, aromatic flavor.
These variations let you adapt this no-knead focaccia for any occasion—whether you want a rustic Italian flatbread for a casual dinner or an impressive homemade focaccia loaf for entertaining.
FAQs : Simple Focaccia
Can I use active dry yeast?
Yes. Dissolve active dry yeast in the warm water from the recipe and let it sit for 5–10 minutes until foamy before mixing it into your dough. This ensures a strong rise for your simple focaccia bread.
How long can I refrigerate the dough?
You can refrigerate the dough for 8–24 hours. The longer it rests, the deeper the flavor and the more open the crumb.
Can I freeze focaccia?
Yes. Once baked and cooled, wrap your focaccia tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature and reheat in the oven to restore crispness.
Can I replace olive oil?
You technically can use another oil, but extra virgin olive oil is key to authentic flavor, texture, and that crisp golden crust.
Serving Suggestions & Storage
Serving Ideas
Fresh from the oven, your simple focaccia bread pairs beautifully with hearty soups, creamy pasta dishes, or a colorful antipasti board. Slice it horizontally for rich, savory sandwiches, or cut it into small squares as an appetizer with dipping bowls of extra virgin olive oil and balsamic vinegar.
Storage Tips
Keep leftover focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze as directed in the FAQ section.
Reheating for Crispness
Warm slices in a 350°F (175°C) oven for 5–8 minutes to bring back that golden crust and chewy interior. Avoid microwaving—it softens the texture and loses the signature focaccia bite.
With the right storage, your homemade focaccia will taste nearly as fresh as the moment it came out of the oven.
Final Thoughts
Baking simple focaccia bread is proof that you don’t need complicated techniques or hours of labor to create something truly special. With a few basic ingredients, a drizzle of good olive oil, and a bit of patience, you can pull a golden, bakery-worthy loaf from your oven—crispy at the edges, soft in the center, and full of flavor.
Whether you keep it classic with rosemary and garlic or experiment with bold toppings like olives, parmesan, or sun-dried tomatoes, this recipe adapts to your taste and your schedule. It’s forgiving for beginners yet satisfying for seasoned bakers, making it a bread you’ll want to make again and again.
So preheat your oven, gather your toppings, and let the aroma of fresh-baked focaccia fill your kitchen. And when you take that first warm bite, you’ll know—it was worth every minute.
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