The Easiest Focaccia Bread Ever

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WOT we love about this recipe; it has a no-knead dough that is so easy to put together.

Straight out of the Women of Today Test Kitchen, this week comes this fantastic recipe for The Easiest Focaccia Bread Ever! Seriously though… it is easy!
Whether you are hosting or attending a dinner as a guest, this is a simple recipe that is sure to please at any meal.

Some fun facts about this recipe:

If you have a dark-colored 9”x13” cake pan available, your focaccia will be toasty brown on the edges. A glass 9”x13” pan will result in lighter doughy focaccia.

To get the great signature texture of focaccia bread, you have to get your hands in there! Don’t punch the dough down though. Instead, make a claw with your fingers and poke deep holes all over the dough, going all the way to the bottom of the pan.

Not ready to eat your focaccia bread just yet? To store it in the pantry, wrap it tightly in plastic wrap, where it will last up to 2 days. To freeze focaccia, wrap it in plastic wrap or place it into a freezer bag. Focaccia will last up to one month in the freezer.

The Easiest Focaccia Bread Ever

Servings slices

Ingredients

1 tbsp. extra virgin olive oil, to drizzle onto the pan

To activate the yeast:

1-1/2 cups warm water
1 packet quick rising yeast, approx. 1 tablespoon

Dough assembly:

1 tsp. kosher salt
3-1/2 cups all-purpose flour
3 tbsp. extra virgin olive oil

Toppings:

1 tbsp. extra virgin olive oil
2-4 cloves garlic, minced (mild), 4 garlic cloves, minced (extra)
1/2 tsp. sea salt flakes or kosher salt
1 tbsp. chopped rosemary

For serving:

Additional extra virgin olive oil for dipping

Instructions

In a 9”x13” baking pan drizzle 1 tablespoon extra-virgin olive oil on the bottom, and set aside.
In a glass measuring cup or another bowl, add the yeast to the top of the 1-½ cups of (110 degrees max) warm water. Let the yeast sit on top of the water for a minute, and then gently stir the yeast into the water. The yeast should all dissolve in the water, and this helps to activate the yeast.
In a large mixing bowl, add the flour and salt, and stir to combine. Pour the yeast water mixture over the flour and add the three tablespoons of extra virgin olive oil. Using a firm spatula or wooden spoon, stir to combine until you have a shaggy dough ball.
Transfer the dough mixture to your prepared 9”x13” baking pan. Evenly spread the dough in the pan and drizzle with a little extra virgin olive oil on top.
Cover the pan and let the dough rest in a warm area of your kitchen for one hour.
*Tip – We heated one cup of water and then put the steaming cup of water and the pan in the unused microwave so it was warm and cozy.
After one hour of rising, gently poke the dough all over with the tips of your fingers.
In a small cup combine 1 tablespoon of extra virgin olive oil with the minced garlic, and stir to combine. Using a teaspoon, drizzle the garlic and oil mixture evenly over the dough.
Sprinkle the salt flakes and rosemary over the garlic and oil mixture.
Cover the pan with a dish towel and let the dough rest for another 30 minutes.
While the dough is resting, preheat the oven to 375°F.
Bake the bread until it's golden brown, 20-25 minutes. Remove it from the oven, wait 5 minutes, and place it on a baking rack to cool or slice while on the rack. Serve warm or at room temperature.
This bread can also be frozen after it has thoroughly cooled.
Variation: You can also add 2 Tablespoons of grated Pecorino Romano cheese when topping with the rosemary.