Craving fresh bread without the wait? This Quick and Dirty Focaccia is your new go-to. It’s golden, fluffy inside, and crisp outside—all with no kneading, no mixer, and minimal cleanup. You’ll be amazed how fast it comes together with just a spatula and a few pantry staples. Whether you’re serving it with soup, dipping it in olive oil, or making sandwiches, this focaccia delivers bakery-level texture in a fraction of the time. The best part? It’s foolproof and ready to impress.
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Why You’ll Love This Quick and Dirty Focaccia
This Quick and Dirty Focaccia is the perfect mix of convenience and flavor. With a high-hydration dough and simple ingredients, it rises quickly yet bakes into an airy, bubbly crumb with a crisp golden crust. Unlike traditional focaccia recipes that take all day, this one gives you bakery-style bread in under three hours. You’ll also love that there’s no kneading or fancy tools—just stir, rest, and bake. It’s ideal for beginners, busy cooks, or anyone craving fresh bread without a long prep. Plus, the olive oil and sea salt topping create that irresistible texture and flavor you can’t stop tearing into.
What You Need to Make It
You don’t need anything fancy to make this incredible focaccia. Simple ingredients and a good pan are all it takes for that golden, puffy result.
Essential Ingredients
- Bread or Plain Flour: Bread flour gives the focaccia a chewy bite and open crumb, while plain flour yields a slightly softer texture.
- Instant or Active Dry Yeast: Instant yeast mixes right in, but if using active dry, dissolve it first in warm water with a pinch of sugar until foamy.
- Salt: Use kosher or cooking salt for the dough, and finish with flaky sea salt on top for texture and flavor contrast.
- Warm Water: Keep it between 100–113°F (38–45°C). Warm enough to activate yeast, not so hot that it kills it.
- Olive Oil: Adds richness and crispness. Use extra virgin olive oil for the best aroma and flavor.
- Sea Salt Flakes: Sprinkled before baking, they create those perfect salty crunches in every bite.
Tools and Pan Recommendations
For the best crust, use a metal pan around 10.5 x 8 x 2 inches or a 9-inch square. Ceramic or glass pans tend to soften the base. You’ll also need a large bowl, spatula, parchment paper, and a brush or spoon for oiling. A warm spot for rising dough is helpful too—an oven with the light on works great.
How to Make Quick and Dirty Focaccia
Mix and Combine
Start by mixing the flour, yeast, and salt in a large bowl. Add warm water and stir with a spatula until no dry flour remains. The dough should look sticky and loose—almost like thick batter. That’s normal and key to its airy texture. No kneading needed!
First Rise
Cover the bowl and let it rest for about two hours in a warm place. The dough should double in size and look bubbly and soft. This is when the yeast works its magic, building structure and air pockets.
Prepare the Pan
Grease your pan with butter, then line it with scrunched parchment paper for easy release. Drizzle in olive oil and tilt to coat evenly. Gently scrape the dough into the pan, keeping as much air as possible. Spread it into the corners using oiled hands or spatulas.
Second Rise and Dimpling
Cover the pan loosely and let it rise for about 45 minutes. The dough should puff up by about 50–70%. Then drizzle olive oil on top and use your fingertips to make shallow dimples, about 1 cm deep. Don’t press too hard—you want those bubbles to stay!
Bake to Golden Perfection
Preheat your oven to 425°F (220°C) or 400°F fan. Bake for 25 minutes, rotating halfway through for even color. When it’s deeply golden and crisp at the edges, it’s ready. Let it cool in the pan for 10 minutes, then lift it out using the parchment and place it on a rack. Slice and serve warm.
Tips for Perfect Focaccia Every Time
Use bread flour for better rise and chew. Don’t let the dough over-proof—if it grows more than 1.5x, the oven spring may flatten. Always use warm water to activate the yeast effectively. Metal pans give the best crisp base, while glass can soften it. Handle the dough gently to keep those airy pockets intact. You can also cold-proof it in the fridge for up to 48 hours for deeper flavor—just let it warm up before baking. Store leftovers in an airtight container for up to four days and reheat at 350°F for five minutes. It even freezes beautifully for up to three months.
Serving Ideas
This focaccia is incredibly versatile. Serve it warm as part of a bread basket or dip it into olive oil and balsamic vinegar. It makes amazing sandwich bread—especially for roasted veggies or grilled chicken. Pair it with soups or salads for a balanced meal. You can also use it to mop up sauces from pasta dishes. For quick lunches, enjoy it with bang bang chicken bowl for a quick lunch.
Other Recipes You May Enjoy
- Creamy Tomato Beef Pasta in One Pot
- Broccoli Pearl Crunch Salad
- Easy Chicken Wraps for a Quick Lunch Fix
Conclusion
This Quick and Dirty Focaccia proves that homemade bread doesn’t need to be complicated. With just a bowl, a spatula, and some patience, you’ll enjoy a loaf that’s crisp on the outside, fluffy inside, and bursting with olive oil flavor. Whether it’s part of your lunch spread or served alongside dinner, it’ll quickly become a family favorite. Follow the simple steps and you’ll have bakery-quality bread anytime the craving hits. Find even more easy recipes and inspiration on Pinterest.
Quick and Dirty Focaccia
Equipment
- Large mixing bowl For combining the dough ingredients
- Spatula To mix the sticky dough easily
- Metal baking pan Recommended 10.5 x 8 x 2 inches for crisp crust
- Parchment paper Prevents sticking and helps lift bread out
- Oven Preheated to 425°F / 220°C
Ingredients
- 2 cups (300g) bread flour or plain flour
- 1 ⅛ tsp (3.5g) instant yeast or active dry yeast
- ¾ tsp (4.5g) kosher salt
- 1 cup + 2 tbsp (280ml) very warm water (38–45°C / 100–113°F)
- 1 ½ tbsp extra virgin olive oil (for topping)
- ¼ tsp heaped sea salt flakes or regular salt (for topping)
Instructions
- In a large bowl, mix flour, yeast, and salt. Add warm water and stir with a spatula until no dry flour remains. Dough should be sticky and look like thick batter.
- Cover and let rise for 2 hours in a warm spot until the dough doubles in size and looks bubbly.
- Grease a metal pan with butter and line it with parchment paper. Drizzle olive oil in the pan and scrape in the dough carefully, keeping bubbles intact. Gently spread to corners.
- Cover and let rise for 45 minutes in a warm place until the dough increases by about 50–70%. Drizzle olive oil over the top, then gently press dimples about 1 cm deep with oiled fingertips. Sprinkle with sea salt flakes.
- Bake at 220°C / 425°F (200°C fan) for 25 minutes, rotating the pan halfway. When deeply golden and crisp, remove and cool for 10 minutes in the pan, then transfer to a rack. Serve warm.
