Quick and Dirty Focaccia

This Quick and Dirty Focaccia is your shortcut to golden, fluffy, bakery-style bread with almost zero effort. With no kneading or folding required, this recipe uses a super-hydrated dough that rises beautifully and delivers a crisp crust with a pillowy, airy interior. Just mix, rise, pour, and bake—it’s that simple. Whether you’re serving it as an appetizer, sandwich base, or just for snacking, this focaccia delivers 93% of the flavor and texture of traditional focaccia with a fraction of the effort.

Why You’ll Love This Recipe

• No kneading or fancy techniques – Just mix and pour.

• Incredible texture – Crisp golden crust, fluffy and bubbly interior.

• Fast hands-on time – Only 5 minutes of actual prep.

• Versatile – Works as a side, sandwich bread, or appetizer.

• Easy enough for beginners – Foolproof, even if it’s your first bread.

• No stand mixer needed – Just a bowl, spatula, and pan.

• Customizable toppings – Add herbs, garlic, olives, or cheese.

• Makes your kitchen smell amazing – Like an artisan bakery.

• Pantry staples – Uses ingredients you likely already have.

• Make-ahead friendly – First rise can be done overnight in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough

• 2 cups (300g) bread flour or all-purpose flour

• 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)

• 3/4 tsp (4.5g) cooking salt or kosher salt (adjust if using table salt)

• 1 cup + 2 tbsp (280g) very warm water (combine 1/3 cup boiling water with cold water)

Topping

• 1 1/2 tbsp extra virgin olive oil

• 1/4 tsp sea salt flakes (or a couple pinches of regular salt)

Directions

Step 1: Mix the dough

• In a large bowl, stir together the flour, yeast, and salt with a spatula.

• Make a well and pour in the warm water. Stir until all the flour is hydrated. The dough will look like a thick, sticky muffin batter—too loose to knead.

Step 2: First rise (2 hours)

• Cover the bowl with cling wrap and place in a very warm spot for 2 hours, or until doubled in size.

• Optional: You can refrigerate the dough for 24–48 hours for a slow rise with even better flavor.

Step 3: Prepare the pan

• Use a metal 9×9-inch square pan or a 10.5×8-inch rectangle pan.

• Lightly grease with butter, then line with crumpled baking paper (this helps it fit snugly).

• Drizzle 1/2 tbsp olive oil into the pan and spread it around.

Step 4: Transfer dough to pan

• Pour the dough into the prepared pan. Use two spatulas to help spread it out into the corners. It doesn’t have to be perfect—it will settle as it rises.

Step 5: Second rise (45 minutes)

• Cover the pan with a flat surface (like a cutting board), ensuring there’s room for the dough to rise.

• Let rise in a warm spot for 45 minutes, or until it puffs up by about 50–70%.

Step 6: Preheat oven

• While the dough finishes rising, preheat oven to 425°F (220°C), or 400°F (200°C) fan.

Step 7: Top and bake

• Drizzle 1 tbsp olive oil over the surface and rub gently with oiled fingertips.

• Lightly dimple the dough by pressing your fingers about 1 cm deep—not all the way down.

• Sprinkle with sea salt flakes.

• Bake for 25 minutes, rotating the pan at the 15-minute mark, until golden and crisp.

Step 8: Cool and serve

• Lift the focaccia from the pan using the baking paper. Cool on a wire rack for 10 minutes.

• Slice and serve warm. Best enjoyed fresh.

Servings and timing

• Servings: 6–8

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Proving + Cooling Time: 2 hours 55 minutes

• Total Time: 3 hours 25 minutes

Variations

• Herb focaccia: Add chopped rosemary or thyme to the surface before baking.

• Garlic focaccia: Press minced garlic into the top with the oil.

• Cheesy version: Sprinkle with shredded Parmesan or mozzarella before baking.

• Olive & tomato: Press sliced olives or cherry tomatoes into the dough after dimpling.

• Chili & rosemary: Add red chili flakes and rosemary for a spicy, aromatic version.

• Stuffed focaccia: Fold in sun-dried tomatoes or olives into the batter before pouring.

• Sweet twist: Skip the salt and drizzle with honey + cinnamon post-bake for a dessert version.

• Whole wheat: Replace up to 1/3 of the flour with whole wheat for extra depth.

• Everything bagel topping: Sprinkle on everything seasoning before baking.

Storage/Reheating

• Room temperature: Store wrapped in foil or airtight container for up to 2 days.

• Refrigerate: Keeps well for up to 4 days. Reheat before serving for best texture.

• Freezer: Freeze in slices for up to 1 month. Toast or warm in oven to serve.

• Reheating: Wrap in foil and reheat at 325°F for 8–10 minutes, or toast for crispy edges.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes! Bread flour gives a slightly chewier texture, but all-purpose works great too.

Why is the dough so sticky?

That’s what makes it fluffy! The high hydration gives you big air bubbles and soft texture—resist the urge to add more flour.

Can I make this without a food processor or mixer?

Absolutely. This is a no-knead, no-mixer recipe. All you need is a bowl and spatula.

Can I make this gluten-free?

It’s not recommended with standard gluten-free flour, as the dough relies on gluten for structure. Look for a dedicated gluten-free focaccia recipe.

Can I skip the second rise?

No, it’s essential for the dough to puff up and develop that airy interior before baking.

What pan works best?

Use a metal pan, not glass or ceramic, for even baking and a crisp crust.

Can I add toppings before baking?

Yes! Just press in gently after dimpling so they don’t sink or burn.

How do I know when it’s done baking?

It should be deep golden on top and feel crisp when tapped.

Can I let the dough rise overnight?

Yes! Refrigerate after the first mix for 24–48 hours, then bring to room temp before transferring to the pan for the second rise.

Why is my focaccia dense?

Most likely under-proofed or over-handled. Make sure you give it time to rise fully and avoid deflating the dough during dimpling.

Conclusion

This Quick and Dirty Focaccia is your go-to recipe for homemade bread with almost no effort. Crisp on the outside, fluffy and bubbly on the inside, and endlessly customizable—it’s hard to believe how easy it is. Whether you’re serving it warm from the oven with olive oil or loading it up with toppings, this focaccia is a guaranteed hit every time. Once you try it, you’ll wonder how you ever lived without it.

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