Focaccia Bread - Bread Easy Recipes You’ll Actually Want to Make
There’s something almost magical about the smell of freshly baked focaccia wafting through the kitchen 🥖 — and no, you don’t need a Nonna or a fancy bread machine to make it happen. Just your two hands and maybe a good playlist while the dough rises.
I’ve baked focaccia more times than I care to admit (usually when I'm procrastinating something important). It's soft, fluffy, a little crispy around the edges, and just waiting for you to dunk it into soup, mop up pasta sauce, or eat it standing at the counter with olive oil and zero shame. And since this is one of those bread easy recipes that doesn't require a PhD in yeast science, it’s a perfect weekend project.
Whether you're planning a cozy dinner, looking for quick and easy recipes to impress guests, or just want your house to smell like heaven, this one’s for you. Let’s get that dough going! 🍞
Servings: 12 slices
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 1/2 tsp salt
- 1 3/4 cups warm water
- 1/4 cup olive oil (plus more for greasing and drizzling)
- Fresh rosemary (optional)
- Flaky sea salt (for topping)
Instructions
- In a large bowl, mix flour, instant yeast, and salt.
- Pour in the warm water and olive oil. Stir until a sticky dough forms. It’ll look a bit rough, but that’s okay — perfection is overrated.
- Cover the bowl with a towel and let it sit at room temp for 1–2 hours, or until it doubles in size.
- Grease a 9x13-inch baking pan with olive oil and gently stretch the dough to fit. Let it rest another 20–30 minutes.
- Preheat the oven to 425°F (218°C).
- Use your fingers to dimple the dough — yes, get in there like it owes you money. Drizzle with olive oil and sprinkle sea salt and rosemary on top.
- Bake for 20–25 minutes, or until golden and puffed. Let it cool just enough so you don’t burn your face eating half of it straight from the pan.