No need to look further because I have the easiest, fastest focaccia bread recipe for you. I know many traditional focaccia recipes need to rest and proof in the fridge for up to 24 hours, but this one will be done proofing in just 1.5 to 2 hours. Hallelujah for quick and fast homemade bread!
The magic here is all in the baking pan. When it hits a scorching hot oven, the dough practically fries itself in the olive oil. This gives you that signature, deeply golden, crunchy exterior while the inside remains unbelievably fluffy, airy, and pillowy soft. It is an incredible texture contrast, and once you try a slice warm from the oven, you will never go back to store‑bought focaccia again.
This recipe was adapted loosely from Food 52 Saltie’s Focaccia.
Why This Quick Version Works
By boosting the moisture level slightly and finding a warm spot in your kitchen for the rise, we bypass the long overnight wait without sacrificing those beautiful air pockets. You still get that iconic dimpled texture, perfect for holding little pools of olive oil and flaky salt.
High Quality Ingredients Matter
Because this recipe relies on a short proofing time, the quality of your ingredients really shines through. To elevate the nutritional profile and flavor, reach for a high-quality extra virgin olive oil. It’s packed with heart-healthy monounsaturated fats and powerful antioxidants that withstand the high baking temperature, giving the bread its signature rich taste and satisfying crunch without any artificial preservatives.
Best Focaccia Bread Recipe
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, salt, and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms—no kneading required.
- Pour the 1/4 cup of olive oil in a large bowl and do a swirl to move it around. Transfer the focaccia dough to the bowl and turn to coat so nothing is sticking. Place a hot towel on top of the bowl and let it proof for 1.5 – 2 hours.
- When you’re ready to bake, lightly oil a baking sheet and pour the dough onto the sheet. Spread it as much as you can, and make sure it doesn’t stick. Proof it in the oven (if possible) for another hour. If not, leave it in a slightly warm area.
- Preheat the oven to 450 degrees Fahrenheit.
- Pat down the focaccia dough until even thickness and then make indentations with your fingers like you’re playing a chord on the dough. Dimple the entire dough and sprinkle with more olive oil, rosemary, cracked pepper, and coarse salt.
- Bake for 15-19 minutes until golden brown.
- And you’re done!! ?
Notes
PRO TIP: Fresh rosemary will always taste better than dried, so try to use fresh sprigs where possible! Gently press the leaves into the dough right before it goes into the oven, so they get beautifully fragrant and crisp up in the oil.
I hope you enjoy this recipe as much as I do!
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