Quick and Dirty Focaccia – Easy, Big Bubble Bread

Sometimes, you just want bread. Not artisan perfection. Not a project. Just something warm, golden, and full of chewy, salty joy. That’s exactly what this quick and dirty focaccia delivers. It’s the bread you make when time’s short, hands are tired, but your craving is real.

Why This Focaccia is Different

This isn’t your usual focaccia.

What makes it special? One word: hydration. The dough is 93% water. That’s unusually high, which means the crumb bakes up with big, irregular bubbles and a super fluffy interior. Even better? There’s no kneading, no folding, no stand mixer involved.

It’s perfect for busy home cooks, first-time bread makers, or anyone who just wants something sensational without a ton of effort. Just stir, rise, pour, and bake.

Ingredients You’ll Need

Dough Ingredients

• Flour: Bread flour is best here because its higher protein content creates a chewier texture. All-purpose flour works too if that’s what you have.
• Yeast: Use instant yeast (also called rapid-rise). It doesn’t need to be activated in water and works fast.
• Salt: Kosher salt is used in this recipe. If you’re using fine table salt, scale it back a little.
• Water: Use very warm water — between 100 and 113°F (38–45°C). Too hot, and you’ll kill the yeast. Too cool, and it won’t activate properly.

Toppings

• Olive oil: The flavor booster. Don’t skimp. Go for a good extra virgin kind.
• Salt flakes: Just a sprinkle for crunch and that signature salty top.
• Optional: After the dough is in the pan and oiled, you can gently add toppings like sliced cherry tomatoes, pitted olives, or thinly sliced red onion. Avoid raw garlic or dried herbs — they tend to burn.

Step-by-Step: How to Make Quick and Dirty Focaccia

Mix the Dough

In a large mixing bowl, combine your flour, yeast, and salt. Pour in the warm water and stir with a spatula until the dough looks like thick muffin batter. It should be sticky and wet — don’t panic. That’s exactly what we want.

First Rise (Room Temp or Fridge)

Cover the bowl and set it in a warm place. Let it rise for about 2 hours, or until doubled.

Short on time? Room temp works best. Got time tomorrow? Pop it in the fridge overnight. You can leave it for up to 48 hours — just bring it back to room temp before the next step.

Prep the Pan

Grease a metal baking pan (around 26.5 x 20 x 5 cm) with butter, then line it with crinkled parchment paper that overhangs the sides. Drizzle olive oil on top of the paper. This makes lifting the focaccia out super easy later.

Transfer + Second Rise

Use two rubber spatulas to pour the sticky dough into the pan. Be gentle. You want to keep those airy bubbles. Spread it into the corners — again, softly.

Cover the pan with a cutting board or lightly oiled plastic wrap. Let it rise for 45 minutes until it puffs up by about 50–70%.

Oil, Dimple, and Bake

Drizzle olive oil across the surface. Rub it gently with oiled fingertips. Now the fun part — dimple it lightly with your fingertips. Press only about 1cm deep.

Sprinkle sea salt flakes on top.

Bake in a preheated oven at 220°C / 425°F (200°C fan) for 25 minutes. Rotate the pan halfway through so it browns evenly.

Cooling and Serving

Lift it out using the parchment paper. Let it cool on a rack for 10 minutes. It’ll smell incredible.

Now cut into slabs and serve. Or just tear it with your hands. No judgment.

Serving Ideas

Classic: Fresh and Warm

Honestly? It’s perfect straight from the oven. That crackling crust, that pillowy crumb — it barely needs anything else.

Dipping: Olive Oil + Balsamic

Set out little bowls of good extra virgin olive oil and aged balsamic vinegar. Dip and devour.

Versatile Uses: Sandwiches, Toasties, Bread Basket

This focaccia makes dreamy sandwich bread. Try it with roasted veggies, grilled chicken, or fresh mozzarella. It also holds up well for toasties.

Tear it into chunks and serve it as a side with roasted sweet potatoes or easy garlic bread rolls made from scratch for a cozy bread basket.

Pro Tips for Perfect Focaccia

• Use bread flour if you want that slightly chewy, structured bite. All-purpose will still rise beautifully, but the crumb will be a bit softer.
• Stick to metal pans. They conduct heat better, giving you that golden, crispy base. Glass and ceramic just don’t crisp the same.
• Don’t overproof. Watch for 1.5x size in the second rise. Any more, and the bubbles can collapse in the oven.
• Don’t over-dimple. Just poke gently. You want to keep the air inside.
• Add toppings post-dimpling. Things like olives, roasted peppers, or cherry tomatoes should be added just before baking. Skip garlic — it burns.
• Store airtight. Keep leftovers wrapped or in a container for up to 3 days. Reheat in the oven or toaster oven to bring the texture back.
• Freeze extras. Wrap slices and freeze for up to 3 months. Reheat straight from frozen in a 350°F oven.

Quick and Dirty Focaccia FAQs

More Such Recipes

Want more comfort carbs? Check out:

• Easy garlic bread rolls made from scratch
• Perfect side dish – roasted sweet potatoes
• Fluffy quick no-fail pancakes recipe
• Soft and chewy cinnamon apple oatmeal muffins

Quick and Dirty Focaccia Recipe

Print

Final Thoughts

If you’ve never made bread before, let this be the one. Quick and dirty focaccia is forgiving, satisfying, and wildly delicious. It’s the kind of recipe you make once — and then again next week.

Perfect for weeknights, lazy weekends, or last-minute dinner plans.

Need more ideas or want to show off your bake? Follow us on Pinterest or Facebook.