The EASIEST Focaccia Recipe

big WOW factor, LOW effort.

My focaccia has somewhat of a cult following. Both with my customers at Olivia’s, who get it delivered every week and with people who have made my recipe over and over. The recipe is EASY. Do it once and you’ll realize it’s a breeze to repeat whenever you want WARM, chewy, focaccia. What you need is a little bit of foresight because the dough needs 1-2 days to do it’s thing in your fridge. But aside from that it’s 4 ingredients and a small amount of technique. The result is SUBLIMELY good focaccia that will WOW your family.

Tips for success:

• Use unexpired yeast- yeast does go bad and then it won’t work it’s magic. this recipe uses INSTANT yeast which you can buy in packets at the grocery store but I really like this brand. You can buy it on amazon and keep it in a jar in the freezer for many months. The results are excellent every time and it’s worth the few more dollars spent.

• Use a metal non-stick pan to prevent sticking. I use THIS pan. Glass or ceramic run the risk of sticking - so if you use those go heavy on the oil. Cast iron works if it’s well seasoned. I don’t recommend something like a disposable baking pan because it doesn’t conduct heat the way a thicker metal pan does.

• Go heavy on the olive oil. I’ll give you approximate amounts but err on the side of more- you can’t really over do it here on the oil. It makes the crust crispy and who doesn’t love an oily focaccia?!

• Add more water if you need. Everyone’s house has a different humidity level. And even brands of flour can vary in how much water they absorb. So start with the smallest recommended amount of water and add more if you still have loose flour on the bottom of the bowl that wont incorporate. Your final dough should be loose, sticky and wet.

This is what the dough looks like after it’s first rise in the fridge.

How far in advance do I make the dough?

You need at least 1 night in the fridge plus 3-4 hours of resting time right before you bake it. I like leaving it in the fridge for 2-3 days. The longer it sits the better the flavor. So plan ahead.

Super Easy Focaccia

I’ve included instructions for both a 9”x9” slab AND a 9”x 13” slab. The former serves about 4-6 people and the latter 8-10.

9” x 9” pan:

• 4.5 cups (650 grams) all-purpose flour

• 3 ½   teaspoons kosher salt

• 2 ¼  teaspoons INSTANT yeast

• 2 ¼ -2 ¾ cups lukewarm water (warm to the touch but not hot)

• Olive oil (around ½-¾ cup)

• Flaky sea salt, for sprinkling on the dough (like Maldon)

• a few springs of rosemary, leaves stripped off (optional)

1. Combine the flour, salt and yeast in a large bowl. Whisk to combine. Pour in the warm water and using a rubber spatula, stir the dough. It will be very thick and sticky. Add more water, starting with ¼ cup, if your dough is too dry. Once a sticky dough forms, generously drizzle the top of the dough with olive oil and use your hands to spread the oil all over the top of the dough and a little bit on the sides. It should be well slicked with oil. Cover with a clean dish towel or plastic wrap and immediately place in the refrigerator. The dough will need at least 12 hours to rise. But you can leave it there for up to 3 days. The longer it sits,  the better the flavor and texture will be. 

2. After 12 + hours: Generously coat the bottom of a 9”x 9” metal cake pan with 3-4 tablespoons of olive oil. Rub your hands with olive oil and scrape the now risen dough into the cake pan. Gently pat the dough, spreading it out a bit. It doesn't need to reach the edges, as it will expand as it rests. Cover with a dishtowel or even a sheet pan and let the dough rest at room temperature for 3-4 hours, until it has expanded and is “floofy” (very technical term).

3. Preheat the oven to 425°. (use convection setting if you have it) Generously drizzle the top of the dough with plenty of olive oil. Rub some oil on the tips of your fingers and then press all your fingers straight down into the dough to create deep dimples all over. Sprinkle with flaky sea salt and rosemary leaves if using. Bake the focaccia for 25-30 minutes until the underside of the bread is golden brown and crisp and the top is lightly golden brown. Transfer to a cooling rack and let cool for 20 minutes before slicing.

9” x 13” pan:

• 6 cups (850 grams) all-purpose flour

• 4 ½  teaspoons kosher salt

• 3 teaspoons instant yeast (see note above if using active dry yeast)

• 3 ½ - 4 cups lukewarm water (warm to the touch but not hot)

• Olive oil (around ½-¾ cup)

• Flaky sea salt, for sprinkling on the dough (like Maldon)

• a few springs of rosemary, leaves stripped off (optional)

1. Combine the flour, salt and yeast in a large bowl. Whisk to combine. Pour in the warm water and using a rubber spatula, stir the dough. It will be very thick and sticky. Add more water, starting with ¼ cup, if your dough is too dry. Once a sticky dough forms, generously drizzle the top of the dough with olive oil and use your hands to spread the oil all over the top of the dough and a little bit on the sides. It should be well slicked with oil. Cover with a clean dish towel or plastic wrap and immediately place in the refrigerator. The dough will need at least 12 hours to rise. But you can leave it there for up to 3 days. The longer it sits,  the better the flavor and texture will be. 

2. After 12 + hours: Generously coat the bottom of a 9”x 13” metal cake pan with 3-4 tablespoons of olive oil. Rub your hands with olive oil and scrape the now risen dough into the cake pan. Gently pat the dough, spreading it out a bit. It doesn't need to reach the edges, as it will expand as it rests. Cover with a dishtowel or even a sheet pan and let the dough rest at room temperature for 3-4 hours, until it has expanded and is “floofy” (very technical term).

3. Preheat the oven to 425°. (use convection setting if you have it) Generously drizzle the top of the dough with plenty of olive oil. Rub some oil on the tips of your fingers and then press all your fingers straight down into the dough to create deep dimples all over. Sprinkle with flaky sea salt and rosemary leaves if using. Bake the focaccia for 25-30 minutes until the underside of the bread is golden brown and crisp and the top is lightly golden brown. Transfer to a cooling rack and let cool for 20 minutes before slicing.