Quick and Dirty Focaccia

This Quick and Dirty Focaccia is the ultimate no-fuss recipe for a delicious, fluffy, and crispy homemade bread. With minimal prep time and simple ingredients, this focaccia comes together quickly and is perfect for dipping in olive oil or making into sandwiches. Whether you’re hosting a dinner party, enjoying a cozy meal at home, or looking for a quick appetizer, this focaccia is sure to impress!

Why You’ll Love This Recipe

This focaccia is a breeze to make, and the results are mouthwateringly good. The dough comes together in minutes, and the slow rise ensures the bread will be perfectly soft on the inside and crisp on the outside. The addition of extra virgin olive oil and sea salt on top brings out all the best flavors. It’s simple, rustic, and just what you need when you’re craving fresh, homemade bread without the long hours of waiting.

Ingredients

For the Dough:

• 2 cups (300g) bread flour (or plain/all-purpose flour)

• 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)

• 3/4 tsp (4.5g) cooking salt (kosher salt)

• 1 cup + 2 tbsp (280 ml / 280g) very warm water

For the Topping:

• 1 1/2 tbsp extra virgin olive oil

• 1/4 tsp (heaped) sea salt flakes (or regular salt, a couple of pinches)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:

1. In a bowl, mix the flour, yeast, and salt. Make a well in the center and pour in the warm water.

2. Mix with a rubber spatula until fully combined and a sticky dough forms. The dough should resemble thick muffin batter, too sticky to knead.

First Rise (2 hours):

1. Cover the bowl with cling wrap and place it in a warm spot for 2 hours or until doubled in size. Alternatively, you can let it rise in the fridge for 24-48 hours.

Prepare the Pan:

1. Line a 26.5 x 20 x 5 cm (10.5 x 8 x 2″) rectangle pan (metal, not glass or ceramic) or a 22 cm/9″ square pan. Lightly grease with butter and line with scrunched-up baking paper for easy removal later.

Transfer Dough to Pan:

1. Drizzle 1/2 tablespoon of olive oil into the prepared pan.

2. Pour the dough into the pan, then use 2 rubber spatulas to spread the dough into the corners. It’s okay if it’s not perfect – it will fill out as it rises.

Second Rise (45 minutes):

1. Cover the pan with a flat surface (like a cutting board) and let it rise in a warm place for 45 minutes or until the dough rises by 50-70%, showing some bubbling on top.

2. Preheat the oven to 220°C / 425°F (200°C fan-forced) halfway through.

Prepare for Baking:

1. Drizzle 1 tablespoon of olive oil over the top of the dough.

2. Rub a little oil on your fingertips and gently spread it across the dough surface.

3. Then, lightly press your fingers into the dough to create dimples, pressing about 1 cm/0.4″ deep, but not all the way through.

Add Salt and Bake:

1. Sprinkle sea salt flakes over the top.

2. Bake for 25 minutes, rotating the pan at the 15-minute mark, until the surface is golden and crisp.

Cool and Serve:

1. Once baked, lift the focaccia out of the pan using the baking paper.

2. Let it cool on a rack for 10 minutes. Slice and serve warm.

Servings and Timing

• Servings: 6-8

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Proving & Cooling Time: 2 hours 55 minutes

• Total Time: 3 hours 25 minutes

Serving Suggestions

• Appetizer: Cut into 1.5″ strips or 2-bite pieces for a great appetizer.

• Dipping: Serve with extra virgin olive oil and aged balsamic vinegar for dipping.

• Sandwiches or Toasties: Perfect as a base for sandwiches or cheese toasties, adding a delicious crunch and flavor.

Variations

• Herbed Focaccia: Add fresh rosemary, thyme, or garlic to the dough for an herb-infused version. You can sprinkle the herbs directly on top before baking as well.

• Cheese Focaccia: Add grated Parmesan or shredded mozzarella to the dough or sprinkle on top for a cheesy, savory flavor.

• Sweet Focaccia: For a sweeter twist, add a sprinkle of sugar and cinnamon before baking for a dessert-style focaccia.

Storage/Reheating

• Storage: Store leftovers in an airtight container or wrapped in a kitchen towel. Focaccia is best enjoyed within 1-2 days but can last for up to 3 days.

• Reheating: Reheat in the oven at 350°F for about 5-7 minutes to restore its crispiness. You can also toast individual pieces for a quicker option.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, though bread flour will yield a slightly chewier texture and a more airy crumb.

2. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to activate it in the warm water first before adding it to the flour.

3. Can I let the dough rise overnight?

Yes, you can let the dough rise overnight in the fridge for a slower rise, which will develop more flavor.

4. Can I add other toppings to the focaccia?

Absolutely! You can add toppings like olives, cherry tomatoes, caramelized onions, or even turkey for extra flavor.

5. Can I freeze the focaccia?

Yes, you can freeze focaccia after baking. Wrap it tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. Reheat in the oven after thawing for the best texture.

6. Why is my focaccia dough so sticky?

Focaccia dough is naturally sticky due to the high hydration and the oils in the dough. It’s important not to over-handle it, and the sticky texture is key to achieving a light, airy crumb.

7. Can I use a different pan size?

Yes, you can use any rectangular or square pan, but keep in mind that using a smaller pan will result in thicker focaccia, while a larger pan will make it thinner.

8. How do I get the top of the focaccia extra crispy?

To get a crispier top, you can drizzle more olive oil on the surface before baking, or bake for an extra 5 minutes after it’s golden brown.

9. Can I make this recipe without olive oil?

Olive oil is essential for flavor and texture, but you can substitute it with another type of oil, like vegetable or canola oil, though the flavor won’t be as rich.

10. Why does the focaccia need a second rise?

The second rise helps to develop the texture of the bread, making it airy and light. Skipping this step may result in denser focaccia.

Conclusion

This Quick and Dirty Focaccia is a simple, straightforward bread recipe that delivers incredible flavor and texture with minimal effort. It’s perfect for beginners or anyone looking to enjoy fresh, homemade focaccia without all the hassle. Whether you’re serving it as a side dish, using it for sandwiches, or simply dipping it in olive oil, this focaccia is sure to become a favorite!

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