Can I make this focaccia bread with whole wheat flour?

If you'd like to use whole wheat flour, we recommend using 50% all-purpose and 50% whole wheat flour. Any more, and the focaccia will be overly dense. If you are interested in a good 100% whole wheat bread recipe, our Homemade 100% Whole Wheat Bread is a must-try recipe.

How do I make this recipe gluten-free?

We have only tested this recipe using regular all-purpose flour and bread flour. Making a gluten-free version would likely require additional rounds of testing and altered measurements. If you'd like to experiment, we recommend replacing the flour with a quality gluten-free flour blend, such as Bob's Red Mill 1:1 Gluten-Free Baking Flour. Or, if you're looking for well-tested gluten-free breads, try our Gluten-Free Flatbread !

Can I make this focaccia bread oil-free?

While many of our recipes can be easily made oil-free (check out all of our oil-free recipes ), using extra-virgin olive oil to make focaccia is essential for its soft texture, crispy crust, and deep flavor. Without it, the bread would be dry, dense, and flavorless.

What is the purpose of dimpling the dough?

Aside from giving the bread its iconic appearance, dimpling focaccia bread serves several purposes. Adding small pockets of air throughout the bread improves the light and airy texture. It also helps infuse the flavor of the olive oil and toppings evenly and helps the bread retain its moisture by holding olive oil in the pockets.

The Easiest No-Knead Focaccia

Description

This easy, no-knead focaccia recipe will teach you exactly how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.

Ingredients

Dough

1½ cups + 2 tablespoons lukewarm warm water
2 teaspoons sugar
1 packet (2¼ tsp) active dry yeast
2 tablespoons olive oil
1 tablespoon salt
3 cups (360g) all-purpose flour
1/2 cup (60g) bread flour

Other

Additional olive oil
Water
2 tablespoons chopped rosemary
Flakey salt

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Instructions

Activate yeast. In a large mixing bowl, mix the water and sugar until dissolved. Add the yeast and gently mix. Set aside for 10-15 minutes or until the yeast has activated and the mixture is foamy.
Form dough. Once the yeast mixture has activated, add the flour and stir until a rough dough forms. It will be sticky and wet.
Add salt and oil. Add in the salt and olive oil and continue mixing until combined and until the dough becomes smooth, about 5 minutes.
First rise. Cover with a damp towel or plastic wrap and allow the dough to rest in a warm place for 30 minutes.
Shape dough. After 30 minutes, using a spatula or spoon, mix the dough by bringing the outsides inward, forming a ball shape. Continue until the dough feels smooth.
Second rise. Cover once more and allow the dough to rise in a warm place for 1 hour.
Fold dough. Using well-greased hands, mix the focaccia dough like step 5, scooping the outer sides inward.
Prepare pan. Coat a 9×13” baking dish or 10-inch cast iron skillet with 2 tablespoons of olive oil.
Transfer dough and third rise. Transfer the dough to the baking dish and fold it a few times, ensuring it is well-oiled. Cover and let it rise for a final 45 minutes.
Preheat oven. After 30 minutes, preheat the oven to 425°F.
Dimple dough. Once the dough has risen, using well-oiled hands, press your fingers into the top of the dough, starting from the center outward, to evenly distribute the dough in the pan and create pockets of air. Drizzle the surface of the dough with 2 tablespoons of olive oil and top with a splash of water and chopped rosemary.
Bake. Bake for 25-30 minutes, or until golden brown.
Cool and serve. Once baked, sprinkle the focaccia with flaky sea salt, then transfer to a wire rack and allow the focaccia to cool for 15 minutes. Slice and enjoy!

Notes

Storage: Focaccia is best fresh, but leftovers can be kept in an airtight container at room temperature for up to 3 days (if they last that long!).
Freezing: If you’d like to store the bread long-term, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 3 months. Thaw the focaccia at room temperature, then lightly reheat in the oven until warm.
Lukewarm water: When activating yeast, the ideal water temperature is between 100F and 110F (like warm bath water).
Olive oil: Be generous. It’s critical to achieving the crispy, golden crust and luxurious flavor.

Prep Time: 3 hours 5 minutes
Cook Time: 30 minutes