I’m addicted to homemade pizza and focaccia and this is my take on the easiest Italian focaccia recipe EVER. Trust me, it couldn’t be easier than this. It’s NO-MESS, NO-KNEAD, NO-MIXER and is ready in 1 HOUR.
Even a novice can make this foolproof dough following this simple step-by-step recipe.
The real Italian focaccia has a golden crisp oil-scented crust, a chewy interior and it’s light and MOIST. It’s not a thick, dense and heavy bread. And a fresh from the oven homemade focaccia tastes and smells amazing!
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 zero kneading: mix all the ingredients in ONE BOWL with a spoon and the dough is done.
WHAT YOU NEED FOR THIS RECIPE:
- Olive oil
- Instant active yeast
- Garlic and herbs (optional)
HOW TO MAKE A NO-KNEAD ITALIAN FOCACCIA:
- Combine flour and salt in a bowl
- In a second bowl, mix well lukewarm water, yeast, and sugar and let sit until foamy
- Pour the liquid into the dry ingredients
- Add olive oil
- Mix well with a spoon
- 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 other 20 MINUTES
- After this time, pour the oil-and-water mixture on top
- Preheat the oven to 400F
- Poke dimples into the surface of the focaccia with your fingertips
- Scatter sea flakes and chopped rosemary or oregano and bake for 20 MINUTES. Done
Warm oven method: this is a trick to help you to make the dough rise faster. Basically, preheat the oven at low temperature, then turn it off and create a warm environment for the dough to rise in.
Brine: this is the emulsion of olive oil, water and salt that you spread on the surface of the focaccia before the last leavening. It will evaporate during cooking, but at the same time, it will keep moist the holes you made with your fingertips. Plus, it gives you a crust with a pronounced yet delicate olive-oil flavor. SO DELICIOUS!
Topping options: 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, grilled veggies and more.
Storage: 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.
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!
NO-KNEAD ITALIAN FOCACCIA RECIPE (READY IN 1 HOUR)
- 2 cups unbleached all-purpose flour (I use 1/2 all-purp+1/2 spelt flour), plus more for dusting
- 1 cup lukewarm water
- 1 1/2 tsp dry instant yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 Tbsp olive oil
- 3 Tbsp olive oil
- 2 Tbsp warm water
- 1/2 tsp coarse or flaky salt, for sprinkling
- 2 Tbsp herbs (chopped rosemary or dried oregano)
- 1 garlic clove, grated (optional)
- Combine flour and salt in a large bowl.
- Mix well water, yeast and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes).
- In the meanwhile, preheat the oven to 200F and turn it off.
- Add the liquid ingredients (water and oil) to the dry ingredients and mix with a spoon or a spatula to incorporate the flour. Mix well 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).
- After 20 minutes, 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 in the oven again for 20 minutes.
- IN the meanwhile, make a brine whisking together olive oil, warm water and garlic. You can place all the ingredients into a jar and shake them vigourously.
- After 20 minutes, remove the baking pan from the oven and preheat to 400F.
- 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 herbs, salt flakes and bake for 20 minutes.
- Remove from the oven and cool for at least 15 minutes before slicing and serving.