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Quick and Dirty Focaccia

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This Quick and Dirty Focaccia is an ultra-easy, no-knead bread recipe that delivers a crispy, olive oil-infused crust and soft, airy crumb with just five ingredients and minimal effort.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 6–8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

1 1/8 tsp (3.5 g) instant yeast

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

1 cup + 2 tbsp (280 ml) very warm water (38–45°C / 100–113°F)

1 1/2 tbsp extra virgin olive oil

1/4 tsp sea salt flakes (heaped)

Instructions

  1. In a large bowl, combine flour, yeast, and salt. Make a well and pour in warm water. Stir with a spatula until no dry flour remains. Dough will be very sticky.
  2. Cover and let rise in a warm place for 2 hours or refrigerate for 24–48 hours.
  3. Grease a 10.5 x 8 x 2 inch metal pan with butter and line with scrunched parchment paper. Drizzle with 1/2 tbsp olive oil.
  4. Scrape dough into pan gently and spread into corners using spatulas.
  5. Cover and let rise again in a warm place for 45 minutes until increased by 50–70%.
  6. Preheat oven to 220°C / 425°F (200°C fan).
  7. Drizzle remaining olive oil over dough. Lightly oil fingers and gently dimple dough.
  8. Sprinkle with sea salt flakes and bake for 25 minutes, rotating pan at 15 minutes, until golden brown and crisp.
  9. Cool on a wire rack for 10 minutes before slicing and serving.

Notes

  • Use bread flour for best chew and structure; plain flour also works.
  • Do not knead; high hydration dough builds structure through resting.
  • Metal pans yield crispier bottoms than glass or ceramic.
  • Customize toppings post-dimpling.
  • Can be frozen and reheated for best texture.

Nutrition

Find it online: https://cheftinaskitchen.com/quick-and-dirty-focaccia/