Quick and Dirty Focaccia

This Quick and Dirty Focaccia skips the traditional steps of bread-making but delivers extraordinary results. With a super high-hydration dough, no kneading, and minimal hands-on time, this recipe produces a crispy, olive oil-kissed crust and soft, bubbly crumb that’s irresistible.

Why You’ll Love This Recipe

• No kneading, folding, or mixer needed
• Just five ingredients and one bowl
• Ultra-soft interior with a golden, crispy crust
• High hydration dough for maximum bubbles and flavor
• Minimal hands-on time
• Great for beginners and seasoned bakers
• Perfect as a snack, side, or sandwich base
• Easy to customize with toppings
• Can be prepped the night before
• Freezes well and reheats beautifully

Ingredients

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

• 2 cups (300 g) bread flour (or plain/all-purpose flour)
• 1 1/8 tsp (3.5 g) instant yeast (aka rapid rise yeast)
• 3/4 tsp (4.5 g) kosher or cooking salt
• 1 cup + 2 tbsp (280 ml) very warm water (around 38-45°C / 100-113°F)

Topping:

• 1 1/2 tbsp extra virgin olive oil
• 1/4 tsp (heaped) sea salt flakes

Directions

1. Mix dough: In a large bowl, combine flour, yeast, and salt. Make a well and pour in the warm water. Stir with a rubber spatula until no dry flour remains. The dough should be very sticky, like thick muffin batter.
2. First rise: Cover and let rise in a very warm place for 2 hours until doubled in size. (Or refrigerate for 24-48 hours.)
3. Prepare pan: Lightly grease a 10.5 x 8 x 2″ metal pan with butter. Scrunch baking paper to line the pan, ensuring overhang for easy lifting.
4. Pour dough: Drizzle 1/2 tbsp olive oil over the paper, then gently scrape the dough into the pan. Use spatulas to coax into corners without deflating.
5. Second rise: Cover with a board or oiled plastic wrap and let rise in a warm place for 45 minutes, or until increased by 50-70%.
6. Preheat oven: While dough is rising, preheat oven to 220°C / 425°F (200°C fan).
7. Dimple and oil: Drizzle remaining olive oil on the surface. Lightly oil your fingertips and gently dimple the dough, pressing in just 1 cm deep.
8. Top and bake: Sprinkle with sea salt flakes. Bake for 25 minutes, rotating the pan at 15 minutes, until deep golden and crisp.
9. Cool: Lift focaccia out using the paper and cool on a rack for 10 minutes before slicing.

Servings and timing

• Servings: 6–8 people
• Prep Time: 5 minutes
• Rise & Rest Time: 2 hours 55 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 25 minutes

Variations

• Top with confit garlic, olives, cherry tomatoes, or rosemary
• Add a swirl of pesto before baking
• Finish with shaved parmesan or chili flakes post-bake
• Use herb-infused olive oil for extra flavor
• Substitute whole wheat flour for up to 30% of the total flour

Storage/reheating

• Store in an airtight container for up to 4 days
• Reheat at 180°C / 350°F for 5 minutes for best texture
• Freezes well up to 3 months; thaw then reheat as above
• Best served warm for crispy texture and soft crumb

FAQs

Can I use plain flour instead of bread flour?

Yes, plain flour works well, though the crumb may be slightly less chewy and bubbly.

Can I use active dry yeast?

Yes. Activate 1 1/8 tsp yeast in 1.5 tbsp warm water with a pinch of sugar until foamy, then proceed with the recipe.

Can I do an overnight rise?

Yes, refrigerate the dough for 24-48 hours. Bring to room temp and allow extra time for second rise.

Why is my dough too runny or thick?

Humidity and flour brand can affect absorption. Adjust water or flour slightly to match thick batter consistency.

Do I need a metal pan?

Metal is best for a crisp crust. Glass or ceramic won’t brown as well.

Can I make this gluten-free?

This recipe hasn’t been tested with gluten-free flour, but high hydration GF doughs are generally less predictable.

What if my dough over-rises?

Over-risen dough may deflate and not puff well in the oven. Avoid rising more than double in size.

Can I add toppings?

Yes, after dimpling. Add oil-coated toppings like sliced veggies, olives, or herbs. Avoid raw garlic or dry herbs.

Is kneading really not needed?

Correct. This dough is too wet to knead and relies on hydration and resting to develop structure.

Can I use flavored olive oil?

Yes, use your best olive oil for topping and dimpling for added flavor.

Conclusion

This Quick and Dirty Focaccia is a revolutionary take on a classic favorite—same beloved crispy crust and airy interior, with none of the kneading or fuss. Whether you’re new to bread-making or just short on time, this recipe proves that minimal effort can yield spectacular, bakery-worthy results.

Print