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Easy Focaccia Bread

Easy Focaccia Bread

This easy focaccia bread recipe is no-knead and uses delicious olive oil for great flavor.
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Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Bread
Cuisine Italian
Servings 16 slices
Calories 134 kcal

Equipment

  • medium skillet
  • large bowl
  • baking sheet

Ingredients
  

Bread Ingredients

  • 0.5 cups extra-virgin olive oil
  • 2 cloves garlic finely minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 0.25 teaspoons fresh ground black pepper
  • 1 cups lukewarm water 110°F to 115°F
  • 2.25 teaspoons instant yeast one ¼-ounce packet
  • 0.25 teaspoons sugar or honey, or maple syrup
  • 2.5 cups all-purpose flour
  • 1 teaspoon fine sea salt

Instructions
 

Make the Dough

  • Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic. Set aside and allow to cool.
  • In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.
  • Add 1 cup of the flour and ¼ cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  • Stir in the remaining 1 ½ cups of flour and the salt. When the dough comes together, transfer it to a floured board and knead 10 to 15 times until smooth.
  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, for 1 to 2 hours.

Bake

  • When the dough has doubled in size, preheat the oven to 450°F (232°C).
  • Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9×13-inch rimmed baking sheet.
  • Transfer the dough to the baking sheet, then gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 to 30 minutes until it puffs slightly.
  • Bake until golden brown, 15 to 20 minutes, and then let the bread cool completely on a wire rack.

Notes

Baked focaccia lasts at room temperature for 2 days. For long-term storage, freeze your bread for up to 1 month. Proof the dough overnight in the fridge for better texture if desired.

Nutrition

Serving: 1sliceCalories: 134kcalCarbohydrates: 15.4gProtein: 2.3gFat: 7.2gSaturated Fat: 1gSodium: 146.1mgFiber: 0.7gSugar: 0.1g
Keyword easy focaccia bread, herb bread, homemade focaccia, no-knead bread, olive oil bread, simple focaccia
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