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Focaccia

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. —James Schend, Taste of Home Deputy Editor
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  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    2 dozen
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°), divided
  • 1 tablespoon honey
  • 3 cups (375 grams) all-purpose flour
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1 teaspoon flaky sea salt, optional

Directions

  • In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes.
  • If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Focaccia Tips

What makes focaccia different from other breads?

Unlike a lot of recipes for homemade bread, focaccia is a no-knead bread—making it great for beginner bread bakers. It's also customizable. You can adjust a focaccia recipe to make it thick and fluffy (perfect for sandwiches!) or thin and crispy, and add different toppings.

What variations can you make on this focaccia recipe?

There are many ingredient variations you can make on focaccia. Arrange sliced vegetables on top for a gorgeous garden focaccia or add herbs to make a rosemary focaccia. Try experimenting with different cheeses, vegetables, and fresh or dried herbs, like in this tomato-herb focaccia.

How do you store focaccia?

Focaccia is best eaten the same day you bake it. If you do have leftover focaccia, or you're making it in advance, wrap in plastic wrap and store at room temperature for up to two days. You can also freeze focaccia. Check out our tips on how to freeze bread.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 piece: 95 calories, 4g fat (1g saturated fat), 0 cholesterol, 61mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 2g protein.

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