Easy and fluffy focaccia bread (one bowl, no-knead)

This is the easiest focaccia bread recipe! And the results are amazing. It has a bubbly, very fluffy crumb and a golden, salty crust. It’s truly amazing!

We can’t get enough of this bread! It’s probably one of the most amazing breads to come out of my kitchen and it’s so easy to make. Soaked in oil and herbs, they are perfect as a side dish or make amazing sandwiches.

Why this is the best focaccia bread

I can’t even tell you how many times I’ve made this bread. This has become my go-to bread for almost any occasion!

Ingredients Overview

Don’t blink. Otherwise you’ll be missing out! This lineup of ingredients is short and sweet, but the details are important, so read the notes carefully.

• Breadcrumbs: This focaccia bread becomes softer and more delicious when used with wheat flour. Depending on your situation, you can add all-purpose flour, but bread flour produces better results.
• Instant Yeast: I store yeast in quart-size jars in the freezer and measure out for recipes as needed. If you use yeast packs, one pack (about 2 1/4 teaspoons) will work for this recipe. No need to open a second packet for an extra 1/4 teaspoon yeast. Instant yeast is sometimes classified as a “fast rise” yeast.
• salt: Use table salt in the batter.
• water: If you have a kitchen scale, it would be a good idea to weigh the water and flour. Use very warm water, around 105 to 100 degrees Fahrenheit.
• olive oil: I use extra virgin olive oil.
• Flaky Sea Salt: This ingredient adds delicious flavor and a slight crunch to the top of the bread. I prefer to use flaky sea salt (like Maldon). If you don’t have sea salt powder, you can use coarse salt instead.

How to make focaccia bread

This focaccia bread recipe is very easy, but there are some important steps to follow to ensure the bread turns out perfectly.

1. Mix the dough ingredients in a bowl until the dough comes together and no dry spots remain.
2. Let the dough rest.
3. Stretch and fold the dough 12-15 times (more on why this is important below ⬇️).
4. Let the dough rest.
5. Line a 9X13 inch pan (preferably a light-colored metal pan) with parchment paper and drizzle with olive oil.
6. Carefully lift the dough out of the bowl and into the pan.
7. Cover and let the batter rise until it fills 90% of the pan and is very fluffy.
8. Drizzle olive oil over the top of the dough.
9. use your fingers slow Press the dough into the bottom of the pan. Doing this slowly and gently will prevent the dough from deflating and give your focaccia its signature dimples. Repeat this process throughout the dough.
10. Sprinkle with flaky sea salt and bake until golden.

Parchment Hacks: If you bake this bread on a baking pan lined with parchment paper, the bread won’t stick to the pan and will be very easy to remove after baking. To attach parchment paper to the edge of the pan, crumple a piece of parchment paper into a ball about 12 by 16 inches. Unfold and flatten lightly. Now it’s much easier to press into the corners of the pan!

Why stretching and folding are important

Focaccia dough relies on high hydration to achieve that classic fluffy, airy crumb. The moisture content in my recipe is about 86%.

This is why the dough may look rough and lumpy when you first mix it. Stretching and folding are important for developing a soft, moist dough structure and forming the bread’s foamy interior.

In the photo below, you can see how the dough evolves from a wet, fluffy mass into a more cohesive ball of dough after being stretched and folded (and rested in a bowl).

➡️ After testing this recipe several times with and without stretching and folding, I can confirm that your focaccia bread will turn out much better if you follow the recipe through all the steps.

A few final notes

i can’t wait Try making this recipe! It’s truly the easiest and most delicious focaccia bread I’ve ever made. It has become an absolute staple in my kitchen. I’ve been making it constantly!

If you’re interested in using sourdough discards for this recipe, it would work pretty well. With a little experimentation. As a place to start, reduce the flour and water by equal amounts depending on how much sourdough you are discarding (for example, if you are discarding 1 cup of sourdough, reduce the flour by 1/2 cup and the water by 1/2 cup).

Serve this gorgeous focaccia bread with everything from sauced pasta to a simple sheet pan dinner. It’s really delicious dipped in olive oil and herbs. But the way we enjoy it best is to break off a big chunk and eat it straight from the pan.

The golden, crispy skin and super fluffy interior are a dream come true.

Very fluffy focaccia bread

produce: 12 Serves (9X13 inch pan)

Preparation time: 15 minute minute

Rest/Rise Time: 3 hour hour

Total Time: 3 hour hour 15 minute minute

• 3 ½ cup (497 g) Breadcrumbs (see notes)
• 2 ½ teaspoon Instant yeast (see notes)
• 2 teaspoon table salt
• 1 ½ cup + 2 tablespoons (427 g) Very warm water, 105 to 110 degrees F (see notes).
• 6 tablespoon Olive oil, split
• Flaky sea salt to sprinkle on top of the dough

cooking modePrevent your screen from going dark

• Combine flour, yeast, and salt in a large bowl. Mix to combine.

• Add water 2 tablespoons Olive oil (24 g). Mix until the dough comes together and no dry streaks remain, scraping down the sides of the bowl well. Cover the bowl and let the dough rest for 30 minutes.

• Lightly rub your hands with olive oil or soak them in cold water (to prevent the dough from sticking). Grasp one end of the dough, lift it, and stretch it to the other side. Turn the bowl slightly, grab the other edge, lift it, and extend it to the other side. Continue this process, moving along the edges of the dough, until you have stretched and folded the dough 12 to 15 times. This process helps the bread develop its structure and form a bubbly interior.

• Re-grease your hands if necessary and gently flip the bread over so the folded seam is at the bottom. It’s okay to not be perfect. Cup your hands and push the dough towards the bottom, making it as round as possible.

• Cover the bowl and let the dough rest for 20 to 30 minutes. This helps loosen the gluten in the dough. You can skip this step if necessary.

• Crumple a sheet of parchment paper, about 12 by 16 inches, into a ball. Roll out the parchment paper, smooth it, and press it into the corners and sides of a light-colored metal or glass 9X13-inch baking pan.

• Drizzle 2 tablespoons of olive oil over the bottom of the parchment paper.

• Using greased hands, gently lift the dough out of the bowl, place in the center of the prepared pan, and gently and very lightly flatten it into a thick oval shape (do not cover the entire bottom of the pan at this point).

• Cover the pan and let the dough rise for 1 to 1 1/2 hours, until it fills most of the pan and is very fluffy.

• Preheat oven to 475°F for light-colored metal pans or 450°F for glass pans. Place oven rack in center position.

• Once the oven is fully preheated, drizzle 1 to 2 tablespoons of olive oil over the top of the dough.

• use your fingers slow Press the top of the dough all the way to the bottom of the pan. Lift your fingers and gently lift them out of the dough (if the dough sticks to your fingers, drizzle a little more olive oil all over the dough). Dimple the dough slowly and gently It gives the focaccia its signature dimples without deflating the dough.. Repeat this process throughout the dough.

• Sprinkle sea salt on the top of the dough.

• Bake the bread until golden and toasted, 16 to 17 minutes (475 degrees F) in a metal pan or 18 to 20 minutes (450 degrees F) in a glass pan.

• Using the corners of the parchment paper, remove the bread from the pan and place on a wire rack to cool completely.

• Cut into squares and serve. This bread makes a great side dish or great sandwich (cut the bread in half lengthwise).

Breadcrumbs: This focaccia bread becomes fluffier if you use wheat flour. Depending on your situation, you can add all-purpose flour, but bread flour produces better results.
yeast: I store yeast in quart-size jars in the freezer and measure out for recipes as needed. If you use yeast packs, one pack (about 2 1/4 teaspoons) will work for this recipe.
water: If possible, it is a good idea to weigh the water and flour. The water should be very warm. But not too hot or the yeast may die.
Flaky Sea Salt: This adds tons of flavor and a little crunch to the top of the bread. I prefer to use flaky sea salt (like Maldon). If you don’t have sea salt powder, you can use coarse salt instead.

lecture: bread

cooking: American, Italian

method: baking

clothing material: 1 square of bread, calorie: 196calorie, carbohydrate: 27g, protein: 5g, province: 8g, Saturated Fat: 1g, sodium: 391mg, fiber: 1g, sugar: 0.1g