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Super Easy Focaccia Bread

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 50 mins
Servings: 12 Servings (9X13-inch pan of bread)
Course: Bread
Cuisine: Italian

Ingredients

Bread:
  • 1 ½ 1 ½ cups warm water
  • 2 2 tablespoons olive oil plus more for drizzling in pan
  • 1 1 teaspoon salt
  • 1 1 tablespoon instant yeast see note for active dry yeast
  • 3 3 cups all-purpose flour (see note for whole wheat flour)
  • 1 1 cup shredded Parmesan Asiago or Parmigiano-Reggiano cheese
Topping:
  • 1 to 2 1 to 2 tablespoons olive oil
  • 1 1 tablespoon more or less dried herbs or Italian herb/seasoning blend
  • ½ ½ cup shredded Parmesan Asiago or Parmigiano-Reggiano cheese

Instructions

    Cup of Yum
  1. Drizzle 1 to 2 tablespoon olive oil in the bottom of a 9X13-inch pan (I use a metal pan; if using a glass pan, you might want to decrease the oven temp to 350 degrees F - also commenters who have used a glass pan are reporting back that the bread sticks so consider also greasing with nonstick cooking spray and lining with parchment).
  2. In a large bowl, combine the water, olive oil, salt, yeast, flour and cheese. Stir with a wooden spoon or rubber spatula (or handheld dough hook; see pictures in the post) until thoroughly combined and no dry spots remain. The dough will be very wet and sticky.
  3. Scrape the dough into the middle of the prepared pan. Grease your hands and press the dough into an even layer (it doesn't have to be perfect but try to get it mostly even). Gently press your fingertips into the top of the dough to create little dimples (you can do this and add the toppings after it rises if you want the holes to be more pronounced). Drizzle with 1 to 2 tablespoons olive oil, sprinkle with herb seasoning and top with 1/2 cup cheese.
  4. Cover the pan and let it rise until puffy, about an hour. Preheat the oven to 375 degrees F. Bake for 35-40 minutes until golden and baked through. Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve.

Notes

  • Yeast: for active dry yeast, use the same amount (1 tablespoon) and stir it into the 1 1/2 cups water and let it proof until it is bubbling (a couple minutes). Then add the other ingredients and proceed with the recipe.
  • Flour: I've had great luck subbing in half whole wheat flour (I use hard white wheat); I haven't tried it with 100% whole wheat flour.
  • Seasoning: if your seasonings/blend don't have added salt, I'd recommend sprinkling a little coarse, kosher salt over the dough with the dried herbs. Speaking of salt, if you use a less salty cheese, you might want to up the salt in the dough recipe a bit.

Nutrition Information

Serving 1 Serving Calories 195kcal (10%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 9mg (3%) Sodium 396mg (17%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 12Servings (9X13-inch pan of bread)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 195kcal 10%
Carbohydrates 24g 8%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 396mg 17%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.