Description
Quick and Dirty Focaccia is a no-knead, ultra-hydrated bread with a crispy golden crust and soft, airy interior. Perfect for weeknight baking or easy sandwich prep.
Ingredients
2 cups (300g) bread flour (or all-purpose flour)
1 1/8 tsp (3.5g) instant yeast (rapid rise)
3/4 tsp (4.5g) kosher salt
1 cup + 2 tbsp (280ml) very warm water (38–45°C / 100–113°F)
Topping:
1 1/2 tbsp extra virgin olive oil
1/4 tsp (heaped) sea salt flakes
Instructions
1. Combine flour, salt, and instant yeast in a bowl. Stir in warm water until no dry flour remains. Dough should be thick and sticky.
2. Cover and let rise at room temp for 2 hours, or refrigerate up to 48 hours. Bring to room temp before next step.
3. Grease a metal pan with butter. Line with scrunched parchment paper with overhang. Drizzle 1/2 tbsp olive oil on paper.
4. Pour dough into pan with spatulas. Gently stretch into corners without deflating bubbles.
5. Cover and let rise 45 minutes until puffy (50–70% increase).
6. Drizzle 1 tbsp olive oil over the dough, spread gently with fingers. Dimple lightly with oiled fingertips, about 1cm deep.
7. Sprinkle salt flakes. Bake at 220°C / 425°F (200°C fan) for 25 minutes, rotating pan halfway.
8. Lift out using parchment. Cool on rack for 10 minutes before slicing.
Notes
Bread flour yields a chewier crumb, but all-purpose flour also works well.
Use a metal pan for best crust. Avoid glass or ceramic.
Avoid overproofing to keep yeast active and bubbles intact.
Reheat leftovers in oven for best texture. Freezes well for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 180
- Sugar: 0.3g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg