Easy Focaccia Recipe: Just Press, No Stretching Required!
Easy focaccia recipe? Yes, please! I remember my first few attempts at focaccia, feeling utterly intimidated by all the talk of ‘developing gluten’ and ‘gentle stretching’ – it felt more like a culinary gymnastics routine than baking. But then I stumbled upon a ‘press-only’ method, and my kitchen adventures with focaccia changed forever, proving that delicious, airy focaccia with that irresistible crispy crust is totally within reach, even for the most hesitant bread baker.
This isn’t just an easy focaccia recipe; it’s a celebration of simplicity, a testament to effortless homemade goodness, much like our beloved one-hour dinner rolls. It’s become a cherished family secret for those busy weeknights when we still crave something utterly comforting, and if you’re ever inspired to explore more unique flatbread ideas, you might also enjoy this intriguing bold blueberry feta flatbread.
Easy Focaccia Recipe: Just Press, No Stretching Required!
Course: BreadsCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis beginner-friendly focaccia recipe delivers a wonderfully airy, olive oil-infused bread with a golden, crispy crust and fragrant rosemary, all without any complex kneading or stretching. It’s truly ‘just press,’ no fuss!
Ingredients
1 ½ cups warm water (105-115°F / 40-46°C)
1 teaspoon active dry yeast
1 teaspoon granulated sugar
2 ¼ cups all-purpose flour
1 teaspoon salt
¼ cup extra virgin olive oil, plus more for drizzling
1-2 sprigs fresh rosemary, leaves picked
Flaky sea salt, for sprinkling
Directions
- In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. This means your yeast is active and ready to party!
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy, wet dough forms. Don’t worry about it being perfect; this is a ‘no-knead’ zone!
- Pour about 2 tablespoons of olive oil into a clean bowl. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel.
- Let the dough rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size. This is where the magic happens!
- Drizzle 2 tablespoons of olive oil into a 9×13 inch baking pan or a large cast iron skillet. Transfer the risen dough to the pan.
- Gently press the dough to spread it evenly into the pan, using your fingertips to create dimples across the surface. This is the ‘just press’ part – no stretching or pulling!
- Drizzle generously with more olive oil, then scatter the fresh rosemary leaves and flaky sea salt over the top.
- Preheat your oven to 400°F (200°C). While it preheats, let the dough rest for another 15-20 minutes in the pan for a final mini-rise.
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
- Remove from the oven, drizzle with a little more olive oil if you like (I always do!), and let it cool in the pan for a few minutes before transferring to a wooden cutting board. Slice and serve warm!
Notes
- Proofing Perfection: Don’t rush the first rise! A warm spot (like a slightly warm oven, or near a sunny window) is key for that airy texture. If your kitchen is cold, it might take a little longer, but it’s worth the wait!
- Flavor Adventures: While rosemary and sea salt are classic, feel free to get creative! Try adding thinly sliced red onion, cherry tomatoes, olives, or even a sprinkle of grated Parmesan cheese before baking for your own unique twist.
- Olive Oil is Gold: Seriously, don’t skimp on the olive oil! It’s not just for flavor; it contributes to that beautiful crispy crust and rich aroma. A good quality extra virgin olive oil makes all the difference here.
