Easy focaccia recipe

Focaccia recipe

Want to learn an easy focaccia recipe you can make in no time?

This easy focaccia recipe takes only a few minutes to prepare, you won’t need kitchen machines or fancy tools, just a spoon and a bowl.

You can make this recipe the night before and have it ready to cook for dinner when you come home. This way it’ll save you time and you’ll get to eat a very good home made focaccia. Perfect when you want to have friends over and have little to no time to cook. This will bake while you’re doing something else and you could whip up a quick dinner by serving this with olive, sun-dried tomato spread, cheese and vegetables.


Italian focaccia recipe

Easy focaccia recipe: sourdough vs yeast

I usually have sourdough in the fridge and bake with it, that is because I like the flavor better and also to get an extra boost of probiotics. Sourdough also is also the key to making a very easy to digest focaccia. We’ve already seen all the benefits of sourdough, however you can achieve a good result even with a classic dry or fresh yeast. To make the dough easier on the digestive tract use only 2gr of yeast and let the dough rest for 24h at room temperature, or up to 36h in the fridge. This way the yeast will have enough time to let the dough rise and you won’t experience the side effect of quick leavening.

Always use a high quality flour to bake especially if you are not using sourdough. This is what makes the difference between a good and an amazing focaccia.

Ingredients for a 18”x 15” (45cm x 30cm) baking tray

  • 500gr bread flour or whole wheat or a mix of both
  • 100gr of sourdough
  • 400gr water
  • 5gr salt
  • 30gr extra virgin olive oil
  • 10gr of extra virgin olive oil, 10gr water and a pinch of salt for brushing
  • rosemary (optional)


Step 1
In a bowl or planetary mixer pour the flour and add the water a little at a time.
Stir to let the flour absorb the water and let stand covered for about 20/30min.

Step 2
Add the salt and oil and mix until smooth then let rise until doubled at room temperature or 24/48h in the refrigerator.

Step 3
Mix the oil, water and salt well. When doubled, spread the dough onto a baking sheet, pour the mix and poke a few holes in dough with your fingertips.
TIP: If you have refrigerated the dough, take it out of the fridge and bring it back to room temperature before placing in baking sheet.

You can sprinkle rosemary on top for extra flavor.

Step 4
Pre-heat the oven to 240°. Let the focaccia rest until the oven is hot then bake for about 25 to 30minutes.


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