I was always intimated by making bread. The yeast, the dough, mixing, kneading, rising, all that sounded too complicated.

That was until I realized that it was not so scary after all. Making bread like this no-knead focaccia bread is actually pretty doable!

The first time I tried focaccia was on vacation. It was so deliciously crisp on the outside and soft on the inside. Not dense at all and, with some flaky sea salt and olive oil, I mean I just knew I wanted to make my own version of this. So, here we are.

focaccia bread cut in squares with herbs and sea salt

What is Focaccia Bread?

Focaccia (pronouced foh-ka-cha) is a traditional Italian flat bread baked with loads of delicious olive oil.

The word actually originated from the Latin word “panis focacius” meaning “hearth bread” which refers to how this bread was baked on the oven’s floor over coals in Roman times.

Focaccia is typically compared to pizza dough or flatbread however it’s not as dense as you would expect, especially if you measure the ingredients correctly, don’t overwork the dough, and bake it in an 8×8 baking dish. I find it to be more soft and chewy with a crisp top.

Let’s make this super easy, uncomplicated, no-knead focaccia bread, shall we?

Ingredients You’ll Need

For the actual dough, this is all you need.

Warm water.
Instant yeast. Make sure it’s not the active yeast. It should say “instant” or “rapid rise” on the label. Also, check the expiration date too. This is the one I like and recommend.
Flour. I like using all-purpose flour for this recipe. Make sure to spoon and level your dough without overpacking the cup. When you pack the cup with flour, you run the risk of adding too much flour making the bread very dense.
Salt.
Olive oil. I use the oil to avoid the dough from sticking to the baking dish or bowl, and also to give the bread an incredible flavor.

Literally, that’s all you need.

Now, if you wanted to give the bread some pizzazz which I highly recommend, you can top the dough with flaky sea salt, your favorite herbs like rosemary or thyme, or add olives, onions, cherry tomatoes, or even add some minced garlic on top because why not!

focaccia dough in the bowl with a towel waiting for it to rise

dough in baking dish with rosemary and sea salt

Recommended For This Recipe

8×8 Baking Pan

This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

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How To Make Focaccia Bread

Making focaccia bread is super easy. The hardest part is all the waiting for the dough to rise!

Make the dough. In a large bowl, add water, yeast, flour, and salt. Mix with a wooden spoon until a sticky dough forms.
Let it rise. Drizzle 2 tablespoons of olive oil over the dough in the bowl. Cover the bowl with a dish towel and let it rise for 2-3 hours until it has doubled in size.
Transfer the dough to a baking dish. Once the dough has risen, generously coat an 8×8 baking dish with 2-3 tablespoons of olive oil. Enough oil so the dough won’t stick to the bottom. Gently transfer the dough from the bowl to the oiled baking dish.
Let it rise again. Place a towel over the baking dish and let the dough sit for 1 hour until it has doubled in size again.
Time to bake! Preheat the oven to 450°F. Drizzle the dough with remaining olive oil. Dimple the dough with your fingers and sprinkle with flaky sea salt. Bake for 25 minutes until golden brown. Once the bread is out of the oven, add more salt, if desired.

baked focaccia bread with rosemary sea salt in baking dish

What to serve with focaccia bread?

I like to pair this with soups or pasta or, use it to make a sandwich or just eat it by itself with lots of olive oil.

Can I make focaccia ahead of time?

You can make the focaccia dough up to 2 days in advance, cover the bowl in plastic wrap, and leave it at room temperature. You can oil the inside of the plastic wrap so it doesn’t stick to the dough when it rises.

Can I freeze focaccia bread?

Yes, you can! Once the bread has cooled, immediately wrap it up tightly in plastic wrap and freeze for up to 2 months. When you’re ready to eat, you can thaw it at room temp.

I love reheating focaccia in the air fryer for 5 minutes at 325ºF but you can also bake it in the oven for 5-10 minutes at 350ºF.