Make this easy Focaccia Bread as a simple side dish! It’s the perfect no knead bread with herbs and olive oil and it’s become one of our favorite recipes!
Legit we ate the entire pan of this focaccia in one night. I put 10 servings on the recipe but if you have carb lovers in your house beware, it’s more like one serving.
I made this bread last week for one specific reason: to use that olive oil you see in the photos. I’m not even joking! I picked up a bottle of Jordan Olive Oil when we visited the winery up in Healdsburg a few weeks ago and I’ve been looking for an excuse to drink it ever since. Give me a loaf of good bread and a bottle of yummy olive oil and I call it dinner.
Until a few years ago I didn’t realize I liked focaccia bread. When I was little my parents would buy one at the store and it was like eating cold day-old pizza without cheese and it never made any sense to me. When I got older and started going to Italian restaurants I realized that it is just another type of bread.
Focaccia is an Italian bread that’s baked flat. It’s a yeast bread that’s no knead, easy to make and perfect as a side dish or for sandwiches.
And it’s absolutely perfect when dipped in good olive oil!
What do you eat focaccia bread with?
When I went looking for an easy bread recipe I came across this one and decided I had to make it for dinner. I made it as a side dish for chicken that night but it became my main course.
It goes with so many different things!
- Make focaccia pizza with pizza sauce and cheese and your favorite toppings
- Use it as a side dish
- Make sandwiches
- Add it to a charcuterie board
The sky is the limit!
There are also so many different ways you can season focaccia bread:
- Italian seasoning, as I did in this recipe
- Leave it plain with just a drizzle of oil
- Make garlic bread
- Use Italian seasoning and crushed red pepper for a pizza flavor
Served warm or cold, focaccia is easy to make and so good to eat.
Focaccia is a no knead bread recipe
I love that it’s one bowl and one spoon to make this easy recipe. No kneading means no extra time and no mess! Kneading bread isn’t hard but it does take time and you have to know what you’re doing. There’s more chance for error when you have to knead a recipe.
All you have to do when you’re making focaccia bread is to stir together the wet and dry ingredients. That’s it!
What kind of yeast do you use in focaccia?
This recipe uses Rapid Rise Yeast. Rapid Rise Yeast is a brand of Fleischmann’s Yeast (one of the major yeast sellers you find at the grocery store). Every yeast has it’s own version of Rapid Rise, often called “quick acting” or something similar. This yeast is a faster product because it does not need to be proofed (dissolved water and allowed to bloom) before mixing and it requires only one rise (or two shorter) after shaping it.
The kind of yeast you use for this recipe is important. You need to make sure and use a fast or quick acting yeast and NOT active dry yeast. Active Dry Yeast is a different kind of yeast and requires proofing and longer rising time.
Does focaccia need time to rise?
Because there is yeast in focaccia bread, it does need time to rise. The dough rises once right after mixing and then again after you add the toppings. It only needs about 45 minutes of rise time (as opposed to making bread) and is more like making pizza.
Once the focaccia bread has risen, you top it with more olive oil and herbs. Once it’s baked it’s great warm or cold and is a fluffy and fail proof bread recipe!
Love bread recipes? Try these:
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Easy Focaccia Bread Recipe
- 3 cups all-purpose flour
- 1 envelope (2 ¼ teaspoons) rapid rise or fast acting yeast NOT active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 2/3 cups very warm water between 120°-130°F
- 4 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Grease a 9x13-inch pan with nonstick cooking spray or oil.
- Mix flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil to the water, then add the wet ingredients to the dry, stirring until well mixed. Press into prepapred pan. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°F.
- Using the handle of a wooden spoon, poke multiple holes into the dough. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with Italian seasoning, salt and pepper. Cover again and let rise additional 15 minutes. Bake 30 to 35 minutes until lightly browned.
- Cool slightly and slice into pieces.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 14, 2019