Easy 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.
Easy recipe for everyone
Unlike more demanding sourdough recipes, this focaccia is no-knead and beginner-friendly. It’s perfect for busy home bakers or anyone easing into the world of sourdough. The long fermentation process develops deep flavor and enhances digestibility—thanks to the natural leavening of the starter.
The olive oil mix used for brushing the focaccia before cooking it will yield a crunchy salty top. You can also use flaky sea salt, fresh herbs like rosemary or thyme, and maybe or garlic cloves for an extra burst of taste and texture. It’s incredibly versatile—serve it as a side, turn it into sandwich bread, or simply enjoy it warm from the oven with a drizzle of olive oil.
Whether you’re new to sourdough or a seasoned baker, this focaccia is an easy, rewarding bake that never disappoints.
NO SOURDOUGH? I got you covered!
If you do not use sourdough, you can still make this super easy recipe. Use 2gr of yeast instead of the sourdough and prepare the focaccia 12/24h in advance.
This trick will help you get the benefits of a slow fermentation without the fuss of the sourdough.
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.
Other focaccia recipes
If you like focaccia, check my other easy focaccia recipes you can find here:
Easy focaccia recipe
Equipment
- 1 18''x 15''/45cm x 30cm baking tray
Ingredients
- 500 gr bread flour or whole wheat or a mix of both
- 100 gr of sourdough
- 400 gr water
- 5 gr salt
- 30 gr extra virgin olive oil
Brushing mix
- 1 tbsp of extra virgin olive oil
- 2 tbsp water
- 1⅛ tsp salt
- rosemary or other spices optional
Instructions
- 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 rest covered for about 20/30min.
- Add the salt and oil and mix until smooth. Then let rise until doubled at room temperature or from 8 up to 48h in the refrigerator.
- Mix oil, water and salt. 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.
- Pre-heat the oven to 240°. Let the focaccia rest until the oven is hot then bake for about 25 to 30minutes.
