How to Bake the Best Focaccia Bread You've Ever Tasted
About this recipe
Focaccia bread is a delightful Italian flatbread that's known for its airy texture and rich flavor, thanks to a generous amount of olive oil. This no-knead version from Food Language makes it easy to whip up a batch without the fuss of traditional kneading. In just under two hours, you can have a fresh, golden focaccia that’s perfect for sharing or enjoying on your own.
The process is straightforward and fun, involving simple mixing and a few stretches to develop the dough. With its crispy crust and soft interior, this focaccia is sure to impress anyone who tries it.
Ingredient notes
- Bread flour - 4 cups (500 grams)
- Water - 1 ⅔ cup (400 milliliters)
- Brewer's yeast - 4 tsp. (12 grams) or dry yeast - 2 tsp. (6 grams)
- Olive oil - 2 tbsp. plus more for greasing and drizzling
- Salt - 2 tsp. plus more for sprinkling
Tips from Food Language’s video
- No kneading is required for this focaccia, making it a simple recipe for beginners.
- Soaking your hands in water before folding the dough helps prevent sticking and makes the process easier.
- Dimpling the dough with your fingers before baking is essential for creating the characteristic texture of focaccia.
Good to know
- How long does it take to make this focaccia bread?
- The total time to make this focaccia bread is 1 hour and 30 minutes.
- What temperature should I bake the focaccia at?
- Bake the focaccia at 440°F (230°C) for 20 minutes.
No life story here — the video and the recipe are the whole point. All credit to Food Language: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Crumble the brewer's yeast into the water.
- 2
Add sugar to the water and yeast mixture.
- 3
Mix until the yeast is dissolved.
- 4
Add the bread flour to the water and yeast mixture.
- 5
Mix until combined; the dough will be soft and easy to mix with a wooden spoon.
- 6
Add olive oil and salt to the mixture.
- 7
Mix to incorporate the olive oil; no kneading is required.
- 8
Clean the spoon and the sides of the bowl.
- 9
Cover the bowl and let the dough rest for 30 minutes.
- 10
Soak your hand in clean water.
- 11
Grab the four sides of the dough and fold them to the center, soaking your hand before each fold.
- 12
Lift the dough from the center and slap it into the bowl a couple of times.
- 13
Cover the bowl and let the dough rest for another 30 minutes.
- 14
Repeat the stretching and folding process one more time.
- 15
Grease a baking tray generously with olive oil.
- 16
Transfer the dough into the greased tray, spreading it out as needed.
- 17
Cover with another tray and let rest for 30 minutes.
- 18
Dimple the focaccia with your fingers, dipping them in water as needed.
- 19
Sprinkle a little water on top of the dough.
- 20
Sprinkle coarse salt over the top.
- 21
Bake at 440°F (230°C) for 20 minutes.
- 22
Transfer the focaccia to a wire rack to cool.
Heads up — we had to guess a little:
- The amount of olive oil for greasing and drizzling is inferred as 'more' based on typical focaccia preparation.
Credit where it’s due: this recipe was transcribed from Food Language’s original video on YouTube. Follow them there — it’s their dish.
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