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a sheet pan of focaccia bread. a square has been cut out of the middle and is propped up showing the airy, bubbly interior of the bread.

easy focaccia bread: no-fuss Ligurian focaccia

Rebecca
A crispy, easy to make focaccia bread that is excellent plain or loaded with toppings. Don’t skip the brine or skimp on the olive oil. It will seem like too much oil, but don’t worry — there’s no such thing — it’ll all absorb into the dough as it bakes.
For thick, sandwich bread bake in a 9x13" pan. For thiner, crispier bread to slice into breadsticks bake on a sheet pan.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Resting Time 2 hrs
Course Bread
Cuisine Italian

Ingredients
  

THE DOUGH

  • 500 grams all-purpose flour
  • 4 tsp diamond crystal kosher salt (use half of another brand)
  • tsp instant yeast (1 packet, active dry or instant)
  • 40 grams olive oil (4 TBSP)
  • 10 grams honey (1½ tsp)
  • 383 grams warm water (1½ cups+⅛ cup)

For the pan and brine

Instructions

  • Spray your preferred pan with cooking spray, then drizzle 2-3 TBSP olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
  • In a small bowl, prepare the brine by whisking the salt into the water until it dissolves. Set aside.
  • Combine dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just to incorporate.
  • Combine water, honey, and olive oil in a liquid measuring cup. With the mixer running on low speed, pour the liquids into the center of the mixing bowl.
  • When the dough has fully incorporated (10-15 seconds), increase to medium speed and set a timer for 60 seconds. Let it do its thing.
  • Use a bowl scraper to scoop the sticky batter into the center of the prepared pan. Drizzle some oil on your fingertips (or dip them into the pan to coat them with oil) and gently push and stretch the dough to encourage it to continue spreading outward as it rises. The dough will not fill the pan yet.
    Cover and let rest for 10 minutes.
  • Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and gently stretch the dough until it almost-but-not-quite reaches the edges of the sheet pan.
    Cover and let rest for 20 minutes, until lightly puffy.
  • Preheat your oven to 450°F degrees, with a rack in the center of your oven. Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan.
    When the dough is well-dimpled, pour the brine over the surface of the dough. Cover and let rest on top of your stove while the oven preheats for 45 minutes, or until the focaccia is noticeably puffy.
  • Right before baking add any herbs, salts, or lightweight toppings you want. Bake for 20 minutes at 450°F degrees, rotating the pan once halfway through. Then, drop the temp to 400°F and bake for an additional 5 minutes until deep and golden brown on top.
  • Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling. Serve warm or at room temp. Focaccia is best enjoyed same-day or within 24 hours of baking.

Notes

  • If you’re topping your focaccia with anything dense, like whole tomatoes, garlic cloves, peppers, etc. add them before the final 45 minute rise.
  • For a less crispy exterior, or if your oven runs hot, bake for 10 minutes at 450°F, then drop the temp to 400°F when you rotate the pan and bake for another 10 minutes. If, at the end of the 20 minutes your focaccia doesn’t seem golden brown enough, move the sheet tray to the top rack and bake for an additional 5-7 minutes.
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