Homemade Focaccia is super easy. This no knead focaccia comes together quickly and and requires no special equipment. Homemade Focaccia Bread has a crisp outside and a soft inside. This easy Focaccia recipe super versatile, you can finish it however you like, or change up the schedule to suit - either a same day focaccia recipe, or an easy overnight focaccia.
Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!
Homemade Focaccia Bread
Hi! Just popping in to share this recipe with you today for this easy no knead garlic and rosemary homemade focaccia bread! I spent the last few weeks testing this focaccia bread recipe and all the different variations for you and I am so excited to share!
The focaccia dough comes together super quickly. It can be kept in the fridge for a long period of time to work with your schedule. I topped it with a simple garlic and rosemary topping, but you can finish this any way that you like. This is a great base no knead focaccia dough recipe and I can't wait to play around with it more to come up with more flavour and topping combinations such as my everything bagel focaccia recipe. This easy focaccia is great for any occasion, but also makes a great sandwich bread or as an accompaniment to soups.
Ingredients in Focaccia Bread
Focaccia bread is super easy to make and has a very simple ingredient list - flour, yeast, salt, oil, and water. That's it. The fridge rise really helps to develop flavour, although you can very easily make this on the same day that you want to eat it too. This means that it also happens to be vegan, making it a great choice to make for almost any occasion!
- Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too! See FAQ for using only AP flour in the recipe if that is what you have.
- Yeast - I used instant yeast in this recipe. Instant yeast does not require the activation step and can just get mixed in with the dry ingredients.
- Salt - Essential for flavour in bread. I use Diamond Crystal Kosher Salt. This is important to note as not all salt is the same level of saltiness. If you are using Morton's salt use about half the amount of salt called for in the recipe (it is twice as salty as Diamond). This also applies if you are using a table salt.
- Sugar - There is a teaspoon of sugar in this recipe, just to give the yeast something to eat. You can use a tablespoon of honey instead if you like.
- Water - Lukewarm water (about 100°f - 110°f / 36°c - 40°c) if you need to take the temperature. I just go for warm water from the tap. Don't go too hot or you will kill the yeast.
- Olive Oil - Use a good quality extra-virgin olive oil here for inside the dough and for finishing the top of the dough (and for the pan etc if you can). The oil absorbs into the bread and provides amazing flavour. I used the 100% Italian Extra Virgin Olive Oil from Filippo Berio.
- Toppings - I topped this focaccia with some garlic olive oil and rosemary, just before the dimpling process.
How to Make the best Focaccia Bread
The steps for making easy no knead focaccia bread are super simple, and you can make them fit into your schedule.
- Make the focaccia dough - Combine the dry ingredients, then add the wet. Mix to form a shaggy dough and leave to stand for 5 minutes to let the flour hydrate.
- Stretch and fold - This step is optional but helps to develop a little gluten structure in the focaccia dough. You are going to perform three rounds of stretch and folds, each 2 minutes apart. To do this you wet your hands, then take a section of the dough, stretch it up, and fold it over on itself. You then rotate the bowl 90° and do it again, then repeat twice more. Then, go around the bowl stretching and folding once more, for eight stretch and folds per round, and leave the dough to sit for 2 minutes. You repeat this stretch and fold and resting process twice more. This gives you a total of three rounds of stretch and folds.
- Proof the dough - Drizzle the dough with oil and turn it over to coat. Cover the bowl and leave to rise until puffy and doubled in size. I like to do this in the fridge but you can do at room temperature too (see below for options)
- Transfer to the pan - The dough is transferred to an oiled pan and spread out slightly, and placed in a warm place.
- Rise focaccia in the pan - The dough rises a second time, uncovered, until doubled in size, puffy, and jiggly. This rising time depends on whether you started with room temperature or cold dough.
- Add Toppings - I used garlic and rosemary to top this focaccia. Minced garlic is combined with olive oil and then spooned over the top of the the dough. Fresh rosemary and flaky sea salt is added just before the oven. You can add other fresh herbs if you like.
- Dimple the dough - this is my favourite part. The dough is dimpled with your fingertips just before going into the oven. The dimples give the dough texture and stop it rising too much in the oven. They also capturing the flavourful olive oil and encase it in the dough.
- Bake - Bake the focaccia until it is golden brown and pulling away from the edges of the pan. Remove from the oven and cool in the pan for 5 minutes then transfer to a cooling rack to stop the bottom from going soggy.
Sample Schedules for making no knead Focaccia Bread
I tested a bunch of different ways of making this focaccia dough, with cold and room temperature rises. The options you have after making the dough are:
- Refrigerator first rise and room temperature second rise - This is my preferred method for making focaccia and the one that I have written in the recipe. Make the dough and then place it in the fridge for at least 12 hours, and up to two days. Then, transfer to the pan and do the second rise at room temperature. This will take anywhere from about 2 hours to up to 3 ½ to 4 hours. You need to watch the dough carefully. 3 hours seemed to be the sweet spot for me when testing.
- Room temperature first rise and refrigerator second rise - This is a great option if you need the focaccia earlier the next day and don't have time to wait for it to take 3 hours to rise. Do the first rise at room temperature (about an hour and a half). Then, transfer the dough to the pan, cover with plastic wrap, and place into the fridge overnight. The next day, pull the dough out from the fridge and leave to stand on the counter while the oven preheats, just to warm the dough slightly before dimpling, topping, and baking.
- Room temperature first rise and room temperature second rise - The first rise will take about an hour to an hour and a half. Then transfer the dough to the pan and do a second rise, which should take anywhere between 40 minutes to an hour. Preheat the oven soon after putting the dough into the pan to ensure that it is ready when you are ready to bake.
Baker's Percentage and Calculating Hydration in Recipes
This is a fairly high hydration dough - it is 89% hydration. Bread baking will sometimes use Baker's Percentages to determine things like hydration. Baker's Percentages are the weight of each ingredient, relative to the weight of flour. To calculate the percentage, you divide the weight of the ingredient by the weight of the flour.
Therefore, the hydration (amount of water) in a recipe is calculated by dividing the weight of the water (535g) by the weight of the flour (600g). So, the hydration of this bread is 89%.
To incorporate sourdough starter into focaccia bread, see my recipe for Everything Bagel No Knead Focaccia.
Flavour variations for homemade focaccia
To make tomato focaccia: Roast 800g cherry or grape tomatoes, 10-12 garlic cloves, a sprig of rosemary in olive oil on a sheet pan at 325°f / 160°c for an hour, shaking the pan occasionally. The tomatoes will cook down and the garlic cloves will soften. Allow to cool, then place onto the top of the dough before dimpling, along with some of the oil. Bake as per the recipe.
To make Onion and Potato Focaccia: Caramelise about 700g thinly sliced onion on medium to low heat, stirring often, until brown and jammy. Alternatively use a caramelised onion jam or relish. Spread the risen and dimpled dough with the caramelised onion, then top with about 120g thinly sliced potato which has been tossed with a little olive oil, chopped rosemary, salt and pepper. Bake as directed - the potato will get slightly crispy on top.
To make olive focaccia: Top the dough with chopped olives of your choice (add as many as you want, measure with your heart), then dimple as directed. You can add chunks of feta in here too.
What Pan should I bake Focaccia in?
I tested this a bunch of different ways in all sorts of pans. Ultimately I found that a non-stick metal pan is the best way to go. It needs to have sides tall enough to accommodate the dough when it rises. This recipe is formulated for a 9"x13" (23x33cm) pan. However, it also works perfectly divided in two and baked into two 9" round pans. You could also bake it in two 8" square pans if you wanted square focaccia! I use this non stick pan to bake focaccia in - I love them so much I have two!
I also tested halving the recipe and just baking it in a single 9" round pan which also worked great. You can kind of do what works best for you here. I prefer thicker focaccia so I used the 9"x13" pan.
However, if you wanted a very thin one you could do a full batch in a half size sheet pan (18"x13"). You will need to work a bit more to spread it out though. Place it in the pan and leave to rest, then spread it out a little by dimpling it a bit with your fingers, then leave to rest for 5 minutes. Then, spread again, rest another 5, and repeat this until it is close enough to the edges. Then, leave to rise. It may need a little less time in the oven too so just watch carefully.
To make a slightly thinner and crispier focaccia, you can do about ⅔ of the recipe, and bake it in a quarter sheet pan.
What is the best Olive Oil to use for No Knead Focaccia Bread?
Because of the limited ingredient list in no knead focaccia bread, it is important to use high quality ingredients if you have access to them. This is the time to use a good olive oil. It really makes a big difference to the final product of your bread. The oil gets absorbed into the bread and gives it the most amazing flavour.
I've been using Filippo Berio for years now in my kitchen. Their Original oil is by my stove at all times for cooking, but I also LOVE their specialty line for things like making focaccia where the flavour is really important. I used their 100% Italian Extra Virgin Olive Oil throughout this recipe. It is fruity and light with a little spicy finish. It's my favourite for making this focaccia but also the one I use if I am serving olive oil alongside any other sort of bread, or making a salad dressing etc.
Frequently Asked Questions
Can I make Focaccia with All-purpose flour?
Yes! Using only All-purpose flour will work fine. I haven't tried it using only bread flour but I imagine that will work fine too - you may need to increase the water quantity by 10g or so to account for that.
Can the focaccia recipe be halved?
Yes! I tested it and it worked great for a small batch focaccia recipe. Follow the same process but bake the dough in a 9" round cake pan or an 8" square pan.
How long does bread dough keep in the fridge?
I made the focaccia dough and threw it in the fridge for two days, then rose it and baked as directed and it was absolutely fine, and super flavourful from the time fermenting in the fridge. So I have tested 2 days, but you could likely push that a tiny bit longer if needed and still get away with it.
Can you freeze Focaccia?
Yes. I froze it baked - I left the toppings off the top just so that the salt didn't make the bread go soggy, as salt draws out moisture. I just finished it with olive oil. I froze the baked focaccia in a ziploc bag. You can bring to room temperature and then refresh in a 350°f / 180°c oven to warm it through before serving.
What are the best toppings for Focaccia?
You can add anything you like! Just make sure you give it a good drizzle of olive oil. Olives work great, you can add some cherry tomatoes, caramelized onion, some everything bagel seasoning, Za'atar, - you do you here. You can even do one end with one topping and the other with a different, or bake it in two pans and do a different flavoured topping for each.
How do I prevent Focaccia from sticking?
I always make this focaccia in a non-stick pan - usually this one from USA pan (the one from Williams Sonoma works great too) or I was testing it in these round pans from Williams Sonoma too. I highly recommend using a non-stick baking pan if you can, but if you are worried, you can lightly coat the pan with butter before drizzling in the olive oil just as an extra layer of insurance.
How long does focaccia bake for?
Shoot for 25-30 minutes when baking it in a 9"x13" pan and a little less in a round pan. This one I took a teeny bit too far and so some of the topping on a bubble that formed in the dough got a bit frazzled but was still perfect!
Can I use active dry yeast to make focaccia?
Yes, use the same amount, but instead of mixing it in with the dry ingredients you will need to activate it first. Combine the water and sugar and then add the yeast and leave to stand for 10 minutes or so or until a bit foamy. Then proceed with the recipe, adding in all the other ingredients.
Why is my focaccia dough so sticky?
Yes. It is a high hydration dough, so it is sticky. The Olive Oil is to help stop it sticking to the bowl and your fingers when you shape it, but remember the pan holds the shape for you so it is ok that the dough doesn't have much structure. It will feel like a bit of a gloppy mess. That's ok! It means it's super fun to dimple and you will get a great crumb structure.
How do you know when focaccia is ready to bake?
The focaccia will have doubled in size, and be pretty jiggly. You can also give it a poke test and gently poke it with your finger - it should leave an indentation that slowly springs back.
Help - my dough is nearly risen but I am not ready to bake it!
If you need to slow down the process at any point, just throw the dough in the fridge to slow down the rising process. You can bring it back out and continue the rising until you are ready to bake.
How do you store focaccia bread?
I store mine lightly wrapped at room temperature. Leave the flaky salt off of some if you are intending on having leftovers as it can make the bread go a little soggy. I prefer eating focaccia plain or with oil on the day that it is made, then using it for sandwiches on the second day but you do you!
Can I make focaccia in a glass pan?
You can but I wouldn't recommend. It is more likely to stick, and glass is a very poor conductor of heat. I suggest using a metal pan if you can!
For more recipes using Filippo Berio Olive Oil, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
No Knead Focaccia
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Yield: One 9"x13" pan of focaccia 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
This Garlic and Rosemary No Knead Focaccia recipe is super easy. It comes together quickly and and requires no special equipment. This Focaccia Bread has a crisp outside and a soft inside, and is super versatile - you can finish it however you like!
- 300g Bread Flour
- 300g All-Purpose Flour
- 14g salt
- 2 tsp instant yeast
- 1 tsp sugar
- 20g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 535g lukewarm water
- Extra Oil for greasing the dough and pan
Garlic and Rosemary Topping
- 50g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 4 cloves garlic, finely minced or grated on a microplane
- Leaves from 1 sprig rosemary, or to taste
- Flaky sea salt for sprinkling, optional
- A few turns of black pepper for finishing, optional
- In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine.This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! It might look a bit different to mine but if you have weighed your ingredients, all will be ok, promise.
- Cover the bowl with a tea towel and leave to stand for 5 minutes.
- Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.
- Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.
- Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).
- Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. (see notes on using a pan that isn't nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.
- Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more.
- Drizzle the surface of the dough with a little more olive oil so that it does not dry out.
- Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven.
- Combine the 50g Filippo Berio 100% Italian Extra Virgin Olive Oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.
- Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.
- Sprinkle with the rosemary, flaky sea salt, and pepper.
- Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.
- Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy.
- Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.
The water quantity is correct. Don't freak out, you will be fine.The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine. It might look a bit different to the video too - don't worry! Focaccia is meant to be sticky, the pan does all the work holding it in, you'll be just fine!
Please see "Sample Schedule" in the body of the blog post for variations on rising time and temperature.
This is the pan that I use for making focaccia - it is so great and nothing sticks! Using a nonstick pan is very important or your focaccia may stick. You can line it with a layer of parchment if you are worried, or add some butter first and then olive oil for insurance but your best bet is to use something nonstick and metal.
To make the focaccia a little thinner to get a thin and crispy situation, scale the recipe by about ⅔ and bake in a quarter sheet pan, or leave the recipe whole, and bake in a half sheet pan for a larger scale, thinner focaccia.
Keywords: No Knead, Focaccia, Easy, Vegan, Easy Focaccia, No Knead Focaccia, Focaccia Recipe, Garlic and rosemary focaccia
I’ve tried so many different focaccia recipes, this one is hands down the best. The crumb structure is amazing!! Can’t recommend it enough!
This is my favourite go to recipe for a party! It is full proof and so easy to follow, plus tastes amazing! The structure is always great, fluffy in the middle and crispy on the edges, couldn’t recommend more!
Thank you for such an easy to follow recipe! Made this two times. First, I split the dough in to two pan (because I thought it would be too much and my baking pan won't fit) and after 12 hours resting in the fridge, I let it sit for 4 hours in my table top. Result was, pizza like crusted focaccia, but it tasted so damn good, I had to MAKE my self stop munching on them because it was late! AND it reminded me of this pizza on Ciabatta in Rome, and I was SOOOO HAPPY! LOL Second time around, after a consult and a further research, I did not split the dough in to two pan, instead I used a 30 x 30 cm square pan. As I am staying in Jakarta where it is super humid and hot, I kept the proofing time at 2 hours, and it was already jiggly wiggly. I baked it another 4 minutes extra (I think this depends on each our oven ) and the result was: spongy fluffy fragrant Focaccia which i can dip in to olive oil and balsamic. Thank you for your dedication to help us bake easier and better at home! looking forward to make more variations to this basic dough!
So easy and is a massive hit with everyone who tries it!
This focaccia was so incredibly easy to make and turned out amazing! Easy instructions and the headnote explained any questions I had. 10/10 would make this again!!!
The best focaccia recipe ever. Clear instructions and so easy to make. I follow the recommended overnight fridge ferment method. Have made it 3 times now and each time it came out perfect. Thank you Erin!
Another fantastic recipe! Squishing the dough is very satisfying. This brews will not disappoint. I know Erin works hard to test her recipes so I make sure to have exactly the right ingredients on hand. Always leads to perfection
We made this recipe today. It was so easy and came out amazing. I was always intimidated by focaccia bread and this has changed my point of view! We will 100 percent be making this again!
This recipe is on high rotation in my kitchen! In winter it is perfect to have with warming soups and stews and in summer a BBQ or salad is perfect with this salty, garlicky, herby floof of a loaf!
The instructions are super-easy to follow, with no tricky ingredients and great raising options for make-ahead bread as well as a same-day loaf. (Are these ‘loaves’? Or ‘slabs’?🤔)
Make this today, you won’t be disappointed.
I make your focaccia a lot for entertaining and I absolutely love it. Today I made it with olives after seeing your Instagram post… And Oh. My. Word. It is AMAZING!! Thank you so much!
My go-to focaccia recipe! I’ve been making this for our Sunday lunches and invite friends over to partake in this deliciousness! Everyone’s raved about it! And honestly, the no knead part is just fantastic!
This recipe is unbelievably easy and the results are amazing! Perfectly baked, fluffy, tasty, and so easy. I've gone back to this recipe a few times and every time it's so impressive. Used za'atar instead of garlic/rosemary and it was just as good.
Janneke de Ridder
Best focaccia recipe out there, and also super easy. Love the different ways you can make the dough rise, depending on how much time you have. Super convenient!
I swear by Erin's recipes because every single one of them turns out bomb! This was no exception. It is the best focaccia recipe. <3
I’ve made this 3 times now, twice I got up at 3am to put in the tin for it’s final rise so it would be fresh for breakfast. So far a triumph every time and so simple!
Ahh so happy you love! that's commitment! You could try doing the second rise overnight in the fridge? You could leave the dough out of the fridge for about an hour or so on the counter then put it in overnight, it will just have to come to room temperature the next morning while you preheat the oven!
Ah, thanks for the tip, am making it for the guys who are renovating my kitchen in a couple of weeks so will give that a go!
Turns out amazing every time
Wow!! I’ve put off making this because it seemed complicated but if you prepare the night before, it’s actually super easy! The most deliciously fluffy middle with a crunchy, salty outside, it was perfect alongside our pumpkin soup and everyone raved about it!
Wow!! I’ve put off making this because it seemed complicated but it was actually super easy, especially if you prepare the night before! The most deliciously fluffy middle and crunchy, salty outside is just yum! Was the perfect addition to our pumpkin soup and will definitely be making again!
This was so easy and delicious, and, as others have noted, the crumb structure is amazing. I added black grapes to take it up a notch.
This is the best focaccia recipe I’ve found and only use this one now. I am very much a beginner in the kitchen and have tried other focaccia recipes and they were always a little bit hard to follow or the bread would turn out different each time. The cloudy kitchen recipe is fool proof and all the extra advice provided is so helpful, especially for proofing and portion adjustments. The recipe being in grams makes it so much easier to follow as well. Thanks for the recipes Erin!
Very easy and turns out great! Another crowd pleaser 🙂
By far the best and easiest focaccia recipe I've ever made! Makes me feel like I've been making it wrong this whole time until I tried this recipe. The tips and tricks are so appreciated because it can be a bit tricky the first time you make it but once you've got a handle of it - you'll want to make it over and over again. Also love experimenting with different toppings and flavour combinations!
Thank you Erin for the time and effort you put into all your recipes!!!
OMGAWD! I have been eyeballing this for literal months! It is perfection! My boyfriend, who rarely says anything, exclaimed “wow” and “mmmmmm”! Beautiful, crunchy and soft and pillowy. Best ever!
I've made this so many times and it never disappoints! I'm not even a big focaccia fan typically, but I can confidently say that this one is amazing and it's now my favourite bread recipe in general! I also usually convert the grams into cups since I don't have a scale, and I haven't had any issues at all. Thank you for such a great recipe 🙂
I made this just using plain flour and one cup wholemeal flour. I had cut the recipe from a magazine and must have chopped some of the instructions off because my recipe had nothing about stretching this dough. Basically I mixed, covered, refrigerated overnight, put it in roasting pan, let it rise, baked at 180.c for 30 mins.
It worked well, next time I will do the stretching.
I'm a new follower and I have been making a delicious and just as easy but, slightly different foccacia recipe before making this one. The one that I used to make had semolina in it as well as bread flour - that recipe produced a thinner bread but a different kind of crunch and chew. I will never talk about about that recipe as it's what started my foccacia journey and I still make it and keep making it forever BUT I wanted to try a thicker, fluffier foccacia recipe that didn't have semolina in it. All other recipes I've found was too much work, too many steps and just seemed too complicated but I decided to give this one a go as it seemed easy. Oh boy was I not disappointed! It is seriously such an incredible recipe that is easy and so enjoyable to make. It has everything you want in a foccacia- a bubbly crispy exterior (almost like it's fried or something but obviously it's not!) A soft bouncy slightly chewy but tender interior, crispy bottom much like the top and such a delicious combination of crispy garlic and rosemary flavour. I am so thankful for your efforts and sharing this recipe with us home cooks - it is seriously the best foccacia I've ever had which was reminiscent of a foccacia that I've had at an Italian restaurant which I thought was so good but this one is even better! For the toppings one flavourful twist that is delicious and i highly recommend trying is using the same amount of olive oil in this recipe, 1/4 c of fried shallots, 1/2 t of chilli flakes and some sea salt flakes then once done baking sprinkle some fresh chopped thyme on top while the bread I'd still really hot. The flavor combo is unique with almost an Asian twist and so devine.
Hi! Oooooh that sounds so good, I will have to try it! Ao happy you loved!
I added garden fresh cherry tomatoes and HO-LY COW!! Hands down THE best focaccia I’ve ever tasted🤤 I wish I could attach a picture. Pretty sure you’d be proud of me, Erin! Thanks for sharing this recipe, its a keeper.
Ps-this was my first focaccia ever😉
This is the best focaccia recipe. I'm so grateful for your amazing recipes! 💜 You are so knowledgeable.
I’ve made this recipe four times now and it has turned out fluffy, perfect and delicious every. single. time. Definitely a keeper that will stay in rotation.
I’ve been testing so many different focaccia recipes and this one was sensational. Its light, fluffy and crispy. Cant recommend it enough!
Absolutely perfect and flavorful focaccia, so easy! I love baking, but bread has always scared me away for a variety of reasons. I tried this recipe two days ago, and am already prepping another loaf, it's that good!!
My new favourite focaccia recipe! I halved the recipe and baked in an 8" square; I also just used plain flour and subbed all the olive oil for the coconut oil as that was all I had. Roughly 30 hours in the fridge for the first rise and about 3 hours at room temperature for the second rise. The dough is so pillowy and bubbly, and had such a beautiful crumb and crust when baked.
Thanks Erin for the great recipe 🙂
This is so simple to make, yet so delicious. I added a few halved cherry tomatoes, just amazing. 12/10
Absolutely love this fingernail focaccia (IYKYK). So easy to make and always a crowd pleaser.
I make this recipe all the time because it’s so easy and obviously delicious.
So far, I’ve only used rosemary and confit garlic as a topping, but I’m going to branch out soon!
First up thanks for such a clear and concise recipe with helpful background info. Oh and I’m a lover of the grams😉
I made this for the first time over the weekend for our grand final party (to feed a crowd) I followed everything up to the cooking part as we cooked it outside in the pizza oven- whilst this can be unreliable it all turned out perfectly!!! So many comments on how delicious it was with no leftovers!
Your recipes are always so reliable! My go to site!
Wow. This recipe is amazing. It is sooo easy to make and the result is such a great focaccia!
Plus the different rising time options are so convenient!
Great recipe! First time making focaccia and always know I can trust Erin's recipes. Made it for guests and the whole thing was gobbled up with many complements and several forwards of the recipe link. I used a bigger pan because that's what I had, and it just needed less cooking time. Beautifully crunchy on the outside and soft on the inside. Thanks Erin!
This recipe is amazing! It was so easy to make and tastes delicious. I really appreciated all of the instructions. Very clear and straight forward. This recipe is now a favourite at my house!
I love this recipe! I made this while camping and cooked it in a Weber bbq and it was still perfect. I feel this might be the perfect foolproof recipe. My boyfriend was still raving about this one two days later and has requested it become part of our staples. So yum
Omg bbq focaccia! That's amazing!
Made this recipe in a pinch yesterday for a Thanksgiving feast. It was spot on and was able to make it in under 3 hours. A keeper!
Recipe turned out perfect! I was nervous since it was my first time making foccacia, but it could not have turned out any better. Found the video very useful when I wasn’t sure how it should be l looking at different steps.
This is the best and simplest focaccia recipe I’ve ever made…. Including machine recipes. Actually my 3 year old did most of the work.
Fast, tasty, easy, amazing texture. I did room temp rises but will try the fridge option next time.
Thanks Erin! So well explain, so easy, so delicious, so good!! As everything you publish! Thanks a lot for sharing ❤️
I made this yesterday, due to my lack of planning, followed the instructions for same day rises. Was so easy and turned out perfect! Cannot wait to try some different toppings.
I never leave reviews, but I just had to with this! This is my third time making it and everyone raves about it each time!
Made this for friends and it was a hit! Super soft and flavourful. Easy to make and we love something with an overnight fridge rise. All my questions were answered in the post too - great to have such a well thought out recipe and instructions!
Delicious and foolproof! I had never made focaccia before and I generally try to temper my expectations the first time I bake something, so I was thrilled when mine came out wonderfully. With this recipe and a scale, you really can't go wrong. I'm looking forward to playing with toppings and I will happily direct people here for the recipe!
Thanks for this great recipe! I have made this bread 4 or 5 times in the last month and it's been delicious every time 🙂 I have to admit that the first time I made it I was a bit surprised at how wet the dough was, but trusted the instructions and it came out very fluffy. I often make it with just 'high grade' or strong flour (depending on what I have in the cupboard) and it turns out absolutely fine.
This focaccia is delicious and SO easy! I've made this easily 20 times and every person I've made it for asks me to show them how to make it and I tell them to just read Cloudy's recipe and description and they'll be able to figure it out. Sure enough, they do! I think between my friends and I we've bought like 10 of the USA Pans she recommends just for this recipe! Making it for Christmas dinner today and going to try and put some feta on it to match the Greek food theme.
This recipe is easy, even for a newbie like me. Go get an inexpensive digital scale and make it! Delicious and consistent! I’ve made it many times now, always with success.
Delicious! Thanks again Erin for another epic recipe! Your attention to detail is second to none and I’ve never had a fail from you yet!