Easy Crispy Focaccia
I was not able to achieve this crispy crust using a regular baking pan, hence the baking stone. Most ovens take at least 1/2 hour (mine even longer) to reach 500° F. If using rosemary, I find that crushed rosemary sticks better than whole slivers.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 1 hour, 30 minutes
Makes: 8 slices
Ingredients:
- 1 1/2 cups bread flour (preferred over all purpose flour)
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon Italian seasoning (try my seasoning mix) or rosemary (or a mix of both)
- 1/2 teaspoon salt
- 3/4 cup warm water (around 120-125° F)
- 1 Tablespoon olive oil for brushing
- A little extra herbs for topping
Instructions:
- In a bowl, combine flour, yeast, Italian seasoning, and salt.
- Stir in water. Mixture will be thick and form a ball.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After about 45 minutes, place a pizza stone in a cold oven and preheat to 500° F. Cover a pizza peel with parchment paper.
- After the dough has rested for the hour, place it on a floured surface and sprinkle with a little flour. Knead the dough 12 turns, using a scraper if needed.
- Place dough on the parchment paper and with floured hands, press into a 10-inch circle. Cover with a towel and let rest 10 minutes.
- With floured knuckles, make about 20 indents all over the dough.
- Brush entire dough lightly with olive oil. Sprinkle lightly with Italian seasoning or rosemary and a little salt.
- Slide the dough with parchment paper onto the hot stone and bake for 10-12 minutes or until edges are browned.
- Remove to a cutting board and slice into wedges. Serve warm.
Note: Slice and freeze leftover focaccia, then re-crisp frozen slices in a 325 oven for about 10 minutes and it will be even more crispy than before!
More: There's more on this recipe in my blog. Click here.
This is our family favorite now! Is it possible to add some ground flax seed to add nutrional value? Should eliminate something else?
I made this last night to serve with creamy chicken vegetable soup. I’m so glad i snapped a pic as soon as it came out of the oven, because it disappeared in minutes! It was amazing….my kids enjoyed it plain as well! Next time i will experiment with some toppings! Thanks Jenny! your recipes have never failed me!
I forgot to mention that I dont have a pizza stone but Instead i used an inverted baking pan, that I preheated in the oven before transfering my focaccia onto it. Works like a charm. I also use this method for making ciabatta bread/rolls.
Love this small foccacia! Easy and fun to add different herbs and various olives. Ive been using my old cast iron griddle. It’s a 10 inch and works perfect in the oven and good size for this bread. Crisps up nicely. Thank you Jenny for yet another good recipe!
Hi Jenny! I am anxiously awaiting for my oven and stone to get temp to taste this heavenly sounding focaccia! I do have a question- the dough before and after the first rest was r e a l l y wet. When it came time to knead the dough, it literally poured out of the bowl. It was all nice and very bubbly but very wet. What could I have done wrong? Many thanks!
Please look at the FAQs for No Knead Bread Solutions and Problems with Yeast Baking.
Weigh your ingredients. It’s the only way to get accurate measurements. A cup of flour in Florida will weight more than a cup of flour in Montana due to the difference in moisture content.
That is not a solution for making no knead breads.
As you said, a cup of flour in Florida will weigh more due to the moisture content. Therefore, you will add less flour and the dough will be even more wet.
Conversely, in a dry climate, you will add more flour to get the right weight and the dough will be heavy and dry.
And this is the case when doing any baking, not just bread.
For no knead doughs, you have to experiment with where you live and go by the look of the dough. You should be able to tell right away if you have not enough flour or not enough water. Experiment for your conditions and go from there.
Bread is all about look, feel, and giving yourself enough time to get the knack. Nobody starts making bread and gets it perfect the first time around.
Dear Jenny,
Was watching your 3 pizza videos today to get ready for pizza party “dinner for 2” tomorrow. Your videos put me in such a good mood that I watched your “Apple Pie” video just for the heck of it – never made a pie from scratch before and now I will…Thank you! Your instructions are much more fun and better than the food channels.
So from all your video inspiration, decided to make the FOCACCIA bread today….just devoured a warm slice. Have made this many times and it seems to taste better every time I make it.
You are probably very busy but…WE NEED MORE VIDEOS!
A regular Jenny Show on the Food Network would be wonderful (just a thought)…..!
Take Care and God Bless YOU Always,
– Paula
My parchment paper says withstands to 420 degrees. Do you have parchment that can stand up to 500 degrees?
Did you ever find out if your paper would be ok to use, or did you try it, anyway? If you did, how did it hold up? I have the same question, as my paper does not got to 500 degrees. ty
The paper works great. Bread is awesome
Two minutes after the dough sets up, simply remove the parchment paper.
I use Reynolds brand with no problems.
Fantastic! I make this with fresh herbs I grow. It is a family favorite! Thank you so much for sharing with us!
Parchment is not safe to 500 degrees. What is the alternative?
Parchment paper does have a temp warning but if you cover it with the dough with a 1/4 inch or so showing …no problem at all . I use it all the time with a pizza steel base at 550f.
Just use a simple Silpat baking mat…I think most (if not all brands) are safe up to 500 degrees F…I use mine for all baking, & I love them…
Hi Jenny,
Love all your recipes!
I have a question. I see that your quick pizza dough has the same ingredients with minor tsp adjustments but why does it call for sugar and this focaccia recipe does not call for sugar? I’m still learning to bak and was curious of the differences for some bread recipes.
Love you!
I made this recipe today, with no alterations, except omitted the extra seasoning on top. It was Excellent!!! Great texture with crispy exterior, but soft and airy inside, and delicious. Making it again tomorrow for friends. Served it with home made hummus, pureed kalamata olives, cheeses. My guests loved it too. If you prefer a soft spongy focaccia, this is not for you.
hi Jenny! I just love your bread recipe thanks so much .i just try your flat bread and love it
Easy to make n tasty.
I d like to make a thicker focaccia, in a 9X13.
How should I proceed?..
TY
I double the recipe and when ready I generously oil a sheet pan and spread the dough in the pan. I then cover it with cheese and sauce and bake. It make a delicious “Sicilian” style pizza. The crust fries a bit and it is fluffy and delicious. We put cheese first and then dollop sauce on the cheese.
What kind of cheese did you use when you used this dough for your Sicilian pizza? I’d like to try that.
Provel is great on pizza!
“Provel”? (Never heard of it…) Don’t you mean Provolone cheese which is an excellent Italian cheese??? (especially with red sauce)
it is a missouri cheese, st louis area
Provel is the brightest star in the galaxy of processed cheese food. All hail provel!!!
I use any bits of cheese I have but mostly mozzarella. Also a sprinkling of Parmesan or Pecorino. Sometimes we add roasted red peppers, etc. It’s a hit in my home and asked for regularly.
I’ve made this recipe so many times and it always comes out perfectly. I love Jenny’s recipe ideas they never fail. Thank you Jenny, please keep them coming!
I experimented by adding a teaspoon of olive oil to the dough and I liked the result. I’ll try it again and if it turns out just as well, I will add that option to the recipe.
Good to see you’re still about Jenny! 😊
Thank you for you recipe, I am going to try to make it. I love focaccia bread and your recipe sounds so delicious,love it
So easy to make and it’s wonderful!
All the directions needed are provided.
Hi Jenny,
I have a couple of questions:
1) This being such an extremely high-hydration dough, I don’t understand how it can possibly form a ball, and how do you manage to knead this wet dough? Do you wet or oil your hands, so that the dough does not stick to them?
2) When you turn this out of the bowl, does it go onto a heavily-floured surface, so that it will not stick?
3) Have you ever tried making pizza with this dough?
Thanks, Michael
Even though Jenny has got great easy recipes, Following her water measurements, my recipes don’t come out as hers do most of the time, the recipe has too much water, and I would have to keep adding flour because the dough is just too sticky.
Anyway, this recipe just had too much water also, I am learning to add water a little at time. Good luck Michael ;0).
Hi Terry, have you ever heard about no-knead bread? There’s lots of so-called high-hydration bread around now-it takes 5 or 10 minutes to put together, then about 15 hours or more to rise, and then needs jist 5-10 minutes kneading. This is pretty much the same thing. If you have a hard time moving the blob around, put it on parchment paper
Delicious prepared exactly as recipe says. Thanks so much
When you first mix the bread flour and seasonings, yeast, salt and water is it suppose to be a wet dough or more of a dry dough?
Just made it, then tasted it, and it is delicious! So easy compared to other focaccia recipes. I followed the directions to the “T” and just sprinkled Pecorino Romano cheese on top and it turned out great; and in such a short time! Thanks Jenny for sharing your recipe! 🥰
Please tell me what kind of pots and pans you use.
Made the flat bread the 10” one, it good, but it did not look like the picture, the dimples did not stay, it look like Rolls fat, I like the way they look on your recipe, &crispy, they were like soft rolls, what did I do wrong
What kind of baking stone did you use and how long did you preheat your oven? Knowing that, I will try to help.
I made your recipe 100% I have a large baking stone, I think, the pizza kind. I never had a problem , with your other bread recipe. Joan
How long did you preheat your oven?
Jenny can you tell me how to use active dry yeast in this recipe?
Thank you so much. I am salivating every time I visit your site!!!
Dede
I made this for thanksgiving and everyone loved it so much. Made it 2 more times in 3 days. It’s going to be a family go to favorite! Thank you!
Looking for recipes to use spelt flour instead of white flour. I am intolerant to dairy & wheat. This was delicious!! I used spelt flour. I do not own a stone or a paddle so I used a pizza pan with punched holes in the bottom & parchment paper. It crisped up just fine! I love the fact that you can add the herbs to your liking & how easy this recipe is! My husband loved it too! What a treat! Yes, Jenny Can Cook!! Thank you!!
I don’t know where you are, I’m in Canada. I have a Black & Decker bread machine. In the instructions they state if in the US, use bread flour but if in Canada you can use either bread or all purpose flour. This is due to the flour in Canada is milled from a harder wheat. I have always used all purpose for everything and never had a problem, including your focaccia which was quick and tasty.I’m a snowbird and always take a bag of Canadian flour south with me.
I don’t have a pizza stone, but I do have a big cast iron pizza pan which worked really well. I sprinkled it with garlic powder and Parmesan cheese along with the Italian seasonings before baking. It was delicious! Thanks Jenny!
I don’t have instant or rapid rise yeast on hand. Can I use what I have which is “Fleischmann’s active dry yeast (original)”?
Jenny, I made your delicious focaccia bread recipe this evening and first off I was impressed how quickly it came together and second it was fabulous!! Maldon salt, fresh basil and grated Pecorino Romano. Your recipes never fail! Thank you
Made your focaccia recipe yesterday (doubled it) and it was fantastic and so fast to make compared to other overnight recipes. Will definitely make this again!
Hi,
Can you use a large cast iron skillet? I’ve heated those in a high oven for skillet bread and it sounds like a possibility.
Thanks!
Can this dough be frozen for later use?
Hi Jenny!! Have to tell you, everyone for whom I make your focaccia bread recipe, absolutely LOVES it. I have increased the Italian seasoning by 1/2 Tbsp and sprinkle with a little bit of coarse salt after putting on the oil. Also have started to sprinkle lightly with fresh shredded mozzarella and Parmesan before popping into oven. I heat a very seasoned pizza pan to the 500 degrees, and found it gave me a crispy crust. Even reheated, this bread cannot be beat. it’s easy peasy and just down right delicious! Thank you, for all the wonderful, healthy, and delicious recipes you share!
I didn’t have bread flour so used all purpose and it turned out well.
Been making this so many times, And topped with our homemade pesto, then urugula, prosciuto or salami, and gruyere cheese. Very satisfying meal. Thanks Jenny.
Wish i can show you my finished product.
You can send photos any time: https://www.jennycancook.com/category/your-photos-my-recipes/
What if you don’t have a pizza stone can you still make it?
I made it in a casserole dish lined with parchment because I don’t have a pizza stone and it worked great! I took it out with a few minutes left and cooked it right on the oven rack to get it nice and crispy. I also used traditional yeast and had no issues.
Used my round cast iron griddle, preheated like my stone and it was perfect. A cast iron skillet would probably work equally well
I have been making focaccia bread for years and was excited to try this recipe.
It was delicious and much quicker to make. It was also in a more reasonable amount. My husband had 5 pieces and couldn’t stop raving about it. I will be making this often. Thank-you Jenny. I have tried many of your recipes and love them.
Sorry for the focaccia recipe do you put pizza stone on bottom of oven
I put in on the middle rack.
Do you put the pizza stone on the bottom of the oven
I made the rosemary focaccia this afternoon to serve with dinner this evening and it was not only incredibly delicious it was also incredibly easy to make, too !
I followed Jenny’s recipe and her concise directions, but I made one small addition to the dough. Because I over estimated the amount of fresh rosemary needed when I was cutting it from my plant, I added the excess, about
1 Tbsp. of minced rosemary, to the dough along with the Italian herb mix.
I love the flavor of rosemary, so adding that extra tablespoon was perfect for my palate.
Jenny’s crispy rosemary focaccia recipe is, by far, the easiest, quickest, and the most delicious focaccia that I have ever baked !
Thank you, Jenny !
I made this a pizza base with the Italian herb blend, skipped adding extra rosemary. Baked it on a ceramic pizza stone. Excellent!!! Rolling it out to 10” for a pizza makes a very thick one though. Not that anyone complained.
I made Focaccia today while sheltering in place here in Texas. It turned out great. All I had was AP flour.
I don’t have a pizza stone yet ($$$) to bake bread but I do have a 6-inch Mexican 1-inch thick clay tile, wide enough to make a small loaf for me, myself and I. Anyone think this would work?t I’m concerned it might crack..use it damp? With water in a tray at bottom? Or can I bake in a steel pot? I haven neither the money nor the cupboard space for a Dutch oven..
Which recipe are you asking about?
Hi, I made this Foccacio in a well-oiled roasting pan and it turned out great. Placed it on the lowest rack in the oven. Another time I turned it into pizza — same way, same recipe (without the Rosemary) used only Oregano, was also great.
Jenny,
Just wanted to say THANK YOU! I didn’t try this recipe but I looked on YouTube for “How to make baby back ribs” and your video was the first to come up, thankful that it did, see I’m 49 and always wanted to try and make ribs but was always scared too, my Mom always made them and tho they were good they have always been very tough, well let’s just say I followed your recipe except for the rub and we just finished eating and OMG they were delicious! Never did I imagine it being so easy , now I’m anxious to watch more of your videos. Thank You again!!!
Sincerely,
Roger Gurley
Jenny you’re awesome……and your dry sense of humour crazy. I want to start cooking again after some yucky times, but I need to know……why o why do u not weigh 400 lbs.? Your recipes seem to be amazingly easy and thank you!
Jenny you’re awesome……and your dry sense of humour crazy. I want t
Can I use this bread for pizza? I hear that the latest take on pizza in Manhattan is a fluffier bread crust (yeast), in making pizza.
You could try this similar recipe: https://www.jennycancook.com/recipes/easy-pan-pizza/
Do you have the nutritional information for your recipes? I am watching my carb intake. Thanks.
Jenny thank you for the focaccia recipe, I just put one in the oven, this is the second one I am making. It is delicious and easy. Thank you
Oh My, this is absolutely the bee’s knees. Have you ever made traditional Spanish Tortas? Have you ever thought of doing live classes for a fee I would definitely pay for that!
OO,
Theresa
Oh Yum. Loved making this, and it is so good. Somewhere I have an Italian dipping sauce, and I’m going to look it up. I enjoy making breads of all kinds, and this is a favorite. Thanks
I love all of your recipes. Especially love your entertaining videos .. miss you
I love your recipes and I miss you on Youtube. : (
Love your recipes but any idea on carbohydrate content? My son is a brittle Type 1 diabetic. Thanks
thank you Jenny. thinking adding anchovies and garlic and calamari olives would be a good tangent. like others, I miss your cooking videos. be well.
Hi, I just read your comment to Jenny about the focaccia bread with anchovies & olives. Sounds wonderful let me know how it turns out and measurements.
This is the first recipe of hers I’m making today, the orginal dutch oven bread. Looking forward to it.
Thanks for sharing!
I have a daughter that is gluten free per DR. and she misses some breads. Do you happen to have a gluten free recipe for this. And gluten free foods and breads are expensive. thank you for your recipes
Check out King Arthur’s website. They have gluten free bread mixes as well as a good selection of gluten free flours. I feel that King Arthur flours are superior to other brands and they also have many other products for the home baker as well.
I make all your recipes that I can. Love the Artisan bread and make it often. I have the pizza stone, also parchment paper will be making this today. When letting the bread rest I cover with the bowl instead of a cloth, also found the parchment paper in precut sheets. I bought the stone, plus a large peel from Amazon, the peel is huge, and handle folds over for storage. Love your recipes, thank you so much.
Thanks for the terrific recipe. I made it exactly like Helen did and it turned out so, so yummy. A keeper!!!
Welcome back Jenny. I am a subscriber on youtube and I enjoy your style of cooking and baking. Keep the videos coming.
Use an inverted cast iron skillet. I did. It works rather well. Also, if you want to season the pan, you can keep it in the oven to finish seasoning it after you make the bread!
Thanks sooo much for this comment. I used inverted large cast iron skillet and it worked FABULOUS !!!
Jenny I LOVE your website, great recipes, fun sense of humor !
Great idea! I turned my casted iron pan upside down and preheated it in the oven. I took the dough/parchment paper and placed it on the upside down pan while in the oven. It worked great, I don’t think I need a pizza stone! Thanks for the tip! The bread came out great! Love Jenny’s recipes. Even if you make mistakes, the recipes work!
PEOPLE JENNY GAVE US A AWESOME RECIPE… STOP ASKING STUPID QUESTIONS…READ!!
who appointed you as the appropriate question police…..?
There are no such things as STUPID questions. this is how we learn. there are, however, STUPID comments such as yours, which are not constructive nor helpful, so mind your business.
Jenny, this recipe looks so good and so easy! I am happy I have both a pizza stone and pizza peel so I can try it. I have a vegetarian vegetable soup recipe I would like to try, and this focaccia would be wonderful with it.
Jenny love your videos, wish you would do more of them, you are such a sweet lady and I really enjoy trying them.
Oh Jenny, I miss your videos so much ! you are such a delight to watch and a wonderful teacher! I has lost my zest for cooking and baking which I used to enjoy but just seemed to loose it, and watching you was so enjoyable and you not only simplified cooking but your enthusiasm just sparked somthing in me and for a bonus you always do healthier ways of cooking. Thank You for all the time and effort you share with all of us , would love to see you make a video once in a while if possible? I know so many miss you, Bless You Donna
Yes, I miss Jenny’s video too. She did really good with them and with a great sense of humor.
Oh Jenny, I miss your videos so much ! you are such a delight to watch and a wonderful teacher! I has lost my zest for cooking and baking which I used to enjoy but just seemed to loose it, and watching you was so enjoyable and you not only simplified cooking but your enthusiasm just sparked somthing in me and for a bonus you always do healthier ways of cooking. Thank You for all the time and effort you she with all of us , would love to see you make a video once in a while if possible? I know so many muss you, Bless You Donna
I just wanted to thank you for posting a new recipe! I love your videos, and can’t wait to try this soon. I tried your bread, and I had to add a little gluten to get it to rise enough in my home here in Alabama,( state of crazy weather.) But the bread was great!
Curious about your baking stone it looks so much different than mine. HOw thick is it and where di you purchase?
What you see in the photo is only the parchment paper, which is darkened from the hot oven. I don’t remember where I bought my pizza stone but you can see it in my bbq chicken video at the 2:35 minute mark. http://youtu.be/CeLYiUKmDYQ
Didn’t see answer to question: What if I don’t have pizza Stone?
I could only obtain the crispy crust using a pizza stone and not a regular pan. I included this info at the top of the recipe, in a post below, and in the blog. I hesitated posting this recipe because I knew not everyone would have a pizza stone but I really wanted to share the recipe. My apologies to anyone who might be disappointed.
I inverted my 12-inch cast iron skillet to do this and it really worked excellently!