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This is my take on the easiest Italian focaccia recipe ever: it’s NO-KNEAD, NO-MIXER, and ready in about 1 HOUR. Believe me, its golden crisp oil-scented crust is totally addictive!
The real Italian focaccia is not thick and heavy bread, but it’s light, moist, and with a delicious chewy interior. And it’s packed with flavor, with delicious hints of garlic and olive oil, so good that you just can’t stop eating it.
This is my go-to recipe when I have friends over, it’s so easy and absolutely perfect for sharing, we love it.
And fresh from the oven homemade focaccia tastes and smells amazing, serve it with a cheeseboard, some ham, and olives… it’s a winner!
The focaccia dough is extremely wet and sticky, but if you don’t have a stand mixer or if you’re not a big fan of hand kneading, no worries, this is a zero-effort recipe: mix all the ingredients in ONE BOWL with a spoon and the dough is done.
Even a novice can make this foolproof dough following this simple step-by-step recipe. Ready?
What ingredients you need
- All-purpose flour
- Olive oil or extra virgin olive oil
- Instant active yeast
- Garlic and herbs
How to make it
- Mix well lukewarm water, yeast, and sugar and let sit until foamy
- In a large bowl mix flour and salt
- Pour the liquid into the dry ingredients
- Add the olive oil
- Mix with a spoon or a spatula
- You want to incorporate all the liquid
- Scrape the bottom and sides of the bowl with a spatula and shape into a ball
- Preheat the oven to 200F, turn it off and let the dought there to rise for 20 MINUTES (On the right, you can see how the dough looks like after this rest in a warm oven)
- Pour the dough into a greased baking pan (size 9 x 13 inches)
- Dust with flour
- Press the dough out with your fingers to fit the baking pan
- Leave to rise again for an extra 20 MINUTES
- After this time, pour the brine over the dough
- Poke dimples with your fingertips and spread the brine to fill them
- Scatter fresh or dried herbs
- Preheat the oven to 450F and bake for 15-20 MINUTES. Done
Recipe Notes & tips
How to make the dough rise faster?
The warm oven method helps you. Basically, preheat the oven at low temperature, then turn it off and create a warm environment for the dough to rise in.
How to make focaccia moist and tasty
The brine is an emulsion of olive oil, water, and salt that you spread on the surface of the focaccia. It will evaporate during cooking, but it will keep focaccia moist, especially the holes you made with your fingertips.
Plus, the brine adds plenty of flavor, and it gives you a crust with a pronounced yet delicate olive oil and garlic flavor. Feel free to add more garlic if you like, and use only flavorsome olive oil or extra virgin olive oil. It’s DELICIOUS!
Italian focaccia variations
Focaccia is super versatile and when it comes to toppings, the sky is the limit.
Aside from herbs like rosemary and oregano, you can add olives, cherry tomatoes, sundried tomatoes, goat cheese, thinly sliced red onions, and grilled veggies!
Serve it with a cheese board, Parma ham, olives, sun dried tomatoes… and have fun!
How long does this Italian focaccia keep?
Focaccia is best the day it is made but can be stored in an airtight container, at room temperature, for up to 1 day.
Can you freeze focaccia? Yes, It freezes very well. Defrost at room temperature, then reheat in a 350F oven for a few minutes and serve warmed and crisped.
More pizza & bread recipes ready in 1 hour:
Do you make this Italian focaccia recipe? Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
Quick Italian focaccia recipe (1 HOUR!)
- 2 cups (250 grams) unbleached all-purpose flour, plus more for dusting
- 1/2 tsp fine salt
- 1 cup (240 ml) lukewarm water
- 1 1/2 tsp dry instant yeast
- 1/2 tsp sugar
- 2 tbsp (30 ml) olive oil
- 5 Tbsp (75 ml) olive oil
- 3 Tbsp (45 ml) warm water
- 1/4 tsp salt
- 1-2 garlic clove, grated
- 2 Tbsp fresh rosemary leaves, chopped (or 2 tsp dried rosemary or oregano)
- salt flakes, optional
- Preheat the oven to 200F°/90C° and turn it off.
- Combine flour and salt in a large bowl.
- Mix water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes).
- Add the liquid ingredients to the dry ingredients, add the oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains.
- Cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes.
- Grease a baking pan (mine is 9 x 13 inches).
- Scrape the edge of the bowl and pour the dough on the baking pan. Dust with flour.
- Gently press the dough out with your fingers to fit the baking tray.
- Cover with the damp kitchen towel and place it again in the warm oven for 20 minutes.
- Meanwhile, make a brine whisking together olive oil, warm water, garlic, and salt. You can place all the ingredients into a jar and shake them vigorously.
- Remove the baking pan from the oven, and preheat to 450F° (for a conventional oven) or 400F° (for a forced-fan oven).
- Pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine.
- Scatter with fresh or dried herbs, and a good pinch of salt flakes if you like (optional, but I love them) and bake in the preheated oven until golden and crusty, it will take 15-20 minutes.
- Let it cool for at least 10-15 minutes before slicing and serving.