Easy Focaccia Recipe

5 from 4 votes

Here is an easy focaccia recipe that you can make at home. Learn how to make the best focaccia with crispy golden crust that's chewy on the inside.

Prep Time20

Cook Time25

Rising time3

Total Time3 45

Course: Appetizer, Side Dish

Cuisine: Italian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

4 cups bread flour
1 3/4 cup warm water about 100 degrees F
1/2 tbsp instant yeast
1/2 tsp granulated sugar
1 1/2 tsp kosher salt
1/4 cup olive oil plus more for topping

US Customary - Metric

Instructions

Mix the ingredients: In a large bowl mix the bread flour, instant yeast, sugar, salt, 1 tablespoon of olive oil and water using your hands or a spatula, you don't need to knead the dough, it's going to be sticky and that's okay.
Scrape the sides, cover with a kitchen towel and let the dough rise for 30 minutes.
Stretch and fold: After 30 minutes, uncover the bowl, wet your hands and with one hand grab one side of the dough, stretch it and fold it onto the dough. rotate the bowl 90 degrees and repeat. Do this 2 more times so all sides of the dough are stretched and folded.
Cover the bowl with a kitchen towel and let the dough sit for 15 minutes. Then repeat the stretch and fold again. Let it sit for another 15 minutes, do another set of stretch and fold. You will do a total of 3 sets of stretch and fold.
First dough rise: After the last stretch and fold, cover the bowl and let it rise for 1 hour.
Second dough rise: Cover the bottom of a 13x18 sheet pan (lined with parchment paper if desired) with the remaining olive oil. Transfer the dough to the baking sheet. Flip the dough so both sides are coated with olive oil. Gently spread the dough just a little bit. Then cover with another baking sheet and let it sit for 1 hour.
Dimple and third rise: Uncover and top the dough with more olive oil. Dimple the dough using your oiled fingers and gently spread it as well.
Top with some coarse salt, cover with another baking sheet and let it sit for another 30 minutes. Meanwhile, preheat the oven to 440 degrees F.
Bake: After the 30 minutes, uncover the dough and make more dimples if desired. Bake the focaccia in the oven for 25 minutes until it's crispy and golden.

Video

Notes

You can use bread flour or all purpose flour for this recipe. Whole wheat flour would make the bread denser.
Be generous with the olive oil, that's how the focaccia will have the crispy exterior.
You can jazz up this recipe by topping the focaccia with cherry tomatoes, sliced red onion, olives or rosemary.
Store the leftovers in a sealed bag for up to 2 days at room temperature or one month in the freezer.

Nutrition