Easy Homemade Focaccia Bread

Golden-brown focaccia squares sprinkled with herbs on parchment paper.

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5 from 3 votes

Easy Homemade Focaccia Bread

This no knead, no fuss easy homemade focaccia is set to be in your weekly rotation!

Prep Time10

Cook Time25

Rise Time1

Total Time1 35

Course: Appetizer

Cuisine: Italian

Servings:

Author: Lindsey Baruch

Ingredients

1/4 ounce active dry yeast
2 1/2 cups lukewarm water
2 teaspoons honey
5 cups bread flour
1 1/2 tablespoons kosher salt
1/2 cup extra-virgin olive oil divided and more for serving and drizzling!
flakey sea salt
cracked black pepper + zaatar for seasonings (or your favorite seasonings!)
2 tablespoons from a butter stick (optional to spread on the pan to help with sticking

Instructions

In a bowl, activate your yeast by adding in lukewarm water, and add in your honey. Whisk well until combined.
Next, allow bubbles to form to ensure your yeast has not died, about 6-8 minutes. If your yeast/water mixture doesn't get bubbly or cloudy, then your yeast is dead and start this process again!
Add in your bread flour and salt. With a silicone spatula, mix your dough in a scooping motion, until it's all combined and mixed together and all clumps are removed.
In a separate big bowl, add in about 1/4th cup olive oil, add in your dough, and gently turn your dough to coat in oil. Cover and store either at room temperature for 5-6 hours, or overnight in the fridge (we recommend storing in the fridge overnight to really ensure it rises and ferments; it really helps develop flavor this way!) Let it rise until it doubles in size.
On a sheet tray or deep pan (depending on your desired thickness - we're using a baking sheet size 16x12), butter your pan and drizzle oil until coated. Pour over your risen dough, and gently turn your dough to coat in oil. Let it rise again at room temperature uncovered for about 4-5 hours. Place in a warm spot, either next to a window on a warmer day or on top of a heated oven.
Tip: you can get away with doing this second rise in 1-2 hours but it definitely makes a difference if you let it fully rise!) You'll know it's ready when it doesn't spring back on you and is easy to stretch/form.
Once your dough has fully risen, and has really spread to all sides of your pan, take your fingers and dimple the dough. Take your fingers and create little holes all across your dough (go to the bottom of the pan, but do not break through the bottom part of the dough).
Season with your desired spices. We are topping with flakey salt, pepper and zaatar, add more oil to fill some of the holes as well.
At this point, preheat your oven to 430 degrees. Place your focaccia dough in the oven and bake for 25-30 minutes until the top has browned and the inside is cooked and soft!
Remove and let cool for 10-15 minutes. Gently remove from the pan (you can also use a fish spatula to help get it out if needed). Lay on a cooking rack (this helps keep the bottom crispy). Slice and serve!

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