Easy Focaccia Bread

A slice of focaccia bread next to a small bowl of olive oil.

This Easy Focaccia Bread is a soft, chewy bread with dimples on top and full of flavors of garlic, olive oil and rosemary. With no kneading, folding or special shaping required, it's a simple, foolproof bread even the most novice of bakers will enjoy!

Prep Time30

Cook Time20

Resting Time8

Total Time8 50

Course: bread

Cuisine: American, Italian

Keyword: homemade bread, yeast bread

Servings: slices

Calories: 129kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch baking pan

Ingredients

6 cups bread flour* 725 grams
2 teaspoons kosher salt*
1 1/2 teaspoons yeast*
2 1/2 cup warm water
1 1/2 teaspoons minced garlic
3 tablespoons olive oil divided
flaky sea salt for topping
coarsely chopped rosemary for topping

Instructions

In a large bowl, combine the flour, salt and yeast. Then stir in the warm water and minced garlic.
6 cups bread flour*, 2 teaspoons kosher salt*, 1 1/2 teaspoons yeast*
Once well-combined, use a rubber spatula to scrape down the sides of the bowl and cover with plastic wrap.
2 1/2 cup warm water, 1 1/2 teaspoons minced garlic
Let the dough rest on the counter for 8-12 hours. (See notes if you'd like to wait longer to bake than 12 hours).
Preheat the oven to 450℉ and drizzle 1/2 of the olive oil into the bottom of a 9x13 baking pan.
Remove the plastic wrap from the bowl of dough and pour the dough into the prepared pan. Use greased fingers to gently stretch the dough to the corners of the pan (don't worry if it doesn't reach the edges).
Drizzle the remaining olive oil on top of the dough and use your fingers to press dimples into the dough.*
3 tablespoons olive oil
Sprinkle with salt and rosemary.
flaky sea salt, coarsely chopped rosemary
Bake on a rack about 1/3 of the way down from the top of the oven (this will help get the golden brown color you're going for) for 20-25 minutes. You can check with an instant read thermometer to be sure it's done (200-210F).
Let cool for 15-20 minutes and serve warm.

Notes

*I recommend weighing flour to ensure accuracy for focaccia bread. If you don't have a kitchen scale, be sure to fluff your flour the spoon it into the measuring cup and use a knife to level the top.

*Use 3 teaspoons (1 tablespoon) if using table salt.

*Active Dry or Instant/Quick-rise is great.

*This is a very soft dough, so the dimples won't be as evident as other focaccia recipes.

Nutrition