Go Back
–+ servings
Easy Focaccia Bread

Easy Focaccia Bread

This easy focaccia bread recipe is a no-knead delight, made with high-quality olive oil for amazing flavor.
Print Recipe Pin Recipe
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Bread
Cuisine Italian
Servings 16 slices
Calories 134 kcal

Equipment

  • medium skillet
  • large bowl
  • 9×13-inch rimmed baking sheet
  • wire rack

Ingredients
  

Dough Ingredients

  • ½ cup extra-virgin olive oil use a quality olive oil
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • ¼ teaspoon fresh ground black pepper
  • 1 cup lukewarm water 110°F to 115°F
  • 2¼ teaspoons instant yeast one ¼-ounce packet
  • ¼ teaspoon sugar or honey or maple syrup
  • 2½ cups all-purpose flour
  • 1 teaspoon fine sea salt

Instructions
 

Make the Dough

  • Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook for 5 to 10 minutes or until aromatic. Remove from heat and let cool.
  • In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let sit for 5 minutes.
  • Add 1 cup of flour and ¼ cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir until moistened. Let sit for another 5 minutes.
  • Stir in the remaining 1½ cups of flour and salt. Transfer to a floured board and knead 10 to 15 times until smooth.
  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise until doubled in size, for 1 to 2 hours.

Bake

  • When the dough has doubled in size, preheat the oven to 450°F (232°C).
  • Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9×13-inch rimmed baking sheet.
  • Transfer the dough to the baking sheet, gently press it into the pan, and use your fingers to dimple the dough. Drizzle with the remaining garlic-olive oil mixture. Let rise for 20 to 30 minutes.
  • Bake until golden brown, 15 to 20 minutes, then let cool completely on a wire rack.

Notes

Baked focaccia lasts 2 days at room temperature. For longer storage, freeze in an airtight container for up to 1 month. For overnight focaccia, proof in the fridge for at least 12 hours.

Nutrition

Serving: 1small sliceCalories: 134kcalCarbohydrates: 15.4gProtein: 2.3gFat: 7.2gSaturated Fat: 1gSodium: 146.1mgFiber: 0.7gSugar: 0.1g
Keyword baking, Easy bread recipes, Focaccia, Homemade bread, No-knead bread, Olive oil bread
Tried this recipe?Let us know how it was!