This easy focaccia bread is a no-knead, one-bowl recipe that gives you a soft, airy crumb, a crisp olive-oil crust, and reliable results every time. Made with simple pantry ingredients and minimal hands-on work, it’s a foolproof way to bake homemade focaccia for everyday meals, sandwiches, or sharing at the table.
Prep time: PT10M
Cook time: PT25M
Total time: PT200M
Rating
4.99 stars (134 reviews)
Keywords
easy focaccia bread, focaccia bread recipe, homemade focaccia, Italian focaccia variation, no knead focaccia
Ingredients
1¾ cups lukewarm water (not hot, just warm to the touch)
2 teaspoons instant dry yeast (see notes for substitutions)
2 teaspoons sugar (helps activate the yeast)
4 cups all-purpose flour (bread flour also works)
3 teaspoons salt (essential for classic focaccia flavor)
4 tablespoons extra virgin olive oil (divided)
2 tablespoons extra virgin olive oil
3 tablespoons water
½ teaspoon salt (+ optional flaky salt)
½ teaspoon rosemary (optional, fresh or dry)
Categories
Breads
Cuisine
Italian
Steps
Bloom the yeast: Add 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.
Make the dough: Add 4 cups all-purpose flour and 3 teaspoons salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.Add 2 tablespoons <strong>extra virgin olive oil</strong> and stir again. The dough will be wet and soft. That’s correct.
Cover the bowl with a damp cloth or plastic wrap.Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.You can also let it rise at room temperature. In cooler kitchens, this will take longer.Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.
Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.
Second rise in the pan: Grease the pan well with 2 tablespoons <strong>extra virgin olive oil</strong>. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.In the meantime, preheat the oven to 450°F (230°C).
Dimple and top: Mix 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt in a small bowl.Dip your fingers into the mixture and press deep dimples into the dough.Pour the rest of the mixture on top. Sprinkle with ½ teaspoon rosemary or more if you like.
Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.
Nutitrion
Serving Size: 1 of 12
Calories: 248 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 682 mg
Sugar: 1 g
Unsaturated Fat: 6 g
Reviews
Cindy on 2026-10-02 (5 stars): This recipe is so easy and delicious. I always use sprouted spelt flour, it's a little heavier but nutty-delicious. I put in some herbs from the garden, parsley, rosemary and oregano, then used garlic infused olive oil to dent the top. Love it dipped in olive oil and balsamic. No sticking to the pan if you use parchment paper. Easy cleanup, and tonite I will try folding some black olive slices in it before it is baked. :)
Linn on 2026-09-26 (5 stars): Hi Guys, this recipe is great, i used the metric measurements as I'm in New Zealand and the cup portions are different. I was confused about the liquid measurement(440 gm). It would be helpful if the measurement was in mls. My mixture was too dry so added more water. Otherwise the foccacia was delicious and easy.
Maria Cristina Tomas on 2026-09-17 (5 stars): I made this focaccia bread today, it turned out delicious, my only problem was that it got stuck to the
pan, even though I put 2 tablespoons of oil in it
Martha on 2026-09-15 (5 stars): Cannot wait!
nilgun on 2026-09-08 (5 stars): Delicious. I must have got the. measurements wrong as it was not wet and sticky so I added more water little by little until it was. After the first rise when I put it in the tin it was also not loose like in the video so I pulled and kneaded a little bit to get it to spread..it's very forgiving. End results was delicious
Raquel on 2026-08-21 (5 stars): Espectacular!!!!
Patti on 2026-08-08 (5 stars): I love your recipes! The healthiest cooking and eating I have done this past year is because of you. Thank you so much!
Kat on 2026-07-30 (5 stars): I made this today, and it was super easy and delicious!
