This focaccia bread post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see our full disclosure further information.
There are few things better than warm focaccia bread. I mean, you agree, don’t you? During the pandemic, everyone was off making sourdough bread. Some people got a dog (or two, like me), and others found a “pet” with their sourdough starter that they had to feed daily. You do you, boo. But, I’m not making sourdough – truthfully, I choose to leave that up to the experts. So, while everyone was making sourdough over the last year, I’ve been perfecting my no-knead focaccia bread.
where did the inspiration behind this recipe come from?
Patience is not a virtue of mine. I am extremely impatient, especially when I’m hungry. I mean..hangry. I’m a huge fan of warm bread (is there anything more disappointing than a cold bread basket?), and wanted to make some myself. I am partial to focaccia. It’s so versatile. I mean, you can enjoy it on its’ own, you can make a panini with it, and the texture is out of this world. For those of you that haven’t yet had focaccia bread, its soft and chewy, but slightly. crunchy on the top.
This bread would be a great idea to accompany any pasta dish, but especially my Creamy Chicken and Sun-Dried Tomato Pasta!
My ideal dinner would be a long meal consisting of my favorite Italian recipes. I’d start with my Bruschetta with Marinated Tomatoes and Pesto for an appetizer. Then, we’d have my Bolognese and of course my focaccia to dip in the ragú.
What you need to make seasoned and salted’s focaccia bread:
- active dry yeast
- bread flour (or all-purpose)
- kosher salt
- flaky sea salt
- extra-virgin olive oil
- red pepper flakes + grated parmesan (optional)
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- food scale
- 13×9 baking pan
- measuring cups
- measuring spoons
- mixing bowls
- silicone spatula
- 1 1/4 ounce envelope active dry yeast
- 2 teaspoon honey
- 5 cups bread flour all-purpose works too, but the time to rise will be longer.
- 1 tablespoon kosher salt
- 3 tablespoons rosemary
- 5 tablespoons extra-virgin olive oil
- butter to grease the pan
- flaky salt
- red pepper flakes + grated parmesan cheese for serving, optional
- Whisk one envelope of active dry yeast, 2 tsp honey, and 2½ cups lukewarm water in a medium bowl and let sit it sit for 5 minutes. The mix will get foamy and almost creamy/cloudy.
- Add 5 cups (625 g) bread flour and 1 tbsp of kosher salt tot he bowl and mix with a silicone spatula. The dough that forms will be shaggy – don't worry! Make sure that the flour is well mixed.
- Find a big bowl and pour 3 tbsp of extra-virgin olive oil in it. Add the dough and flip it to coat in the oil. Cover with a paper towel and set on your. counter for 2 hours to rise. After 2 hours, the dough should have doubled in size and it should be light and airy.
- This part is super important – we need to butter the baking pan so that the focaccia doesn't stick! Generously butter your pan – I like to use a 13×9 for thick bread. After you butter the pan, pour 1 tbsp extra virgin olive oil in the pan.
- Next, using a fork in each hand, gather the edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. It's almost like you are turning and tucking the dough from the outside into its' center. Repeat this step two more times. The dough will deflate and form a ball. Move the dough to the prepared pan and let it rise uncovered for 2 hours. The best spot to allow this to happen is on-top of a preheated oven, or just your counter Make sure the space is warm and dry.
- With about 30 minutes left to rise, set your oven to 450°F. Not sure if your dough is ready? Poke it — if it comes back slowly you're all set! Use your fingers to poke dimples in the dough all over. Then, pour remaining 1 tbsp extra virgin olive oil on top and sprinkle flaky sea salt and rosemary over it.
- Bake the focaccia until it is fluffy and golden, about 25-30 minutes. Rotate the pan halfway thru cooking time. Once the bread is finished cooking, remove it from the oven and allow it to cool for 15 minutes before flipping it over and serving. Top with freshly grated parmesan cheese and red pepper flakes, if desired.