How to Bake the Best Focaccia Bread You’ve Ever Tasted

This is the kind of focaccia that makes you want to bake it again the moment you take your first bite. It’s thin and crispy on the outside, soft and airy inside, and filled with the rich aroma of good olive oil and great olives. Best of all, it’s a same-day dough that fits into a busy schedule without compromising on flavor or texture.

I will show you how to bake the best focaccia bread you’ve ever tasted. If you follow my recipe, you will feel like a chef, your focaccia bread will impress anyone, yourself included. This is a NO KNEAD recipe. That’s right, perfect result without even the need to… knead. It’s also a same day focaccia bread, it will be ready in less than 2 hours, prep and proofing included.

To make this no knead focaccia bread, you will need the following ingredients:

* Water – 1⅔ cups (400ml)
* Fresh yeast – 3 tsp. (10g) or dry yeast – 1½ tsp. (5g)
* Bread flour – 4 cups (500g)
* Salt – 2 tsp. (12g)
* Olive oil – 2 tbsp. (plus extra for greasing and drizzling)
* Olives – ¼ cup (50g)
* Coarse salt – a pinch

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3OZQQT3

Alternative pans:
* https://amzn.to/49UyaOo
* https://amzn.to/4gnx6Fb

The process is very simple and fun, and you don’t need any special equipment or skills. You just need to mix the ingredients, let the dough rest and rise, make a couple of simple stretches (they really take less than a minute), spread it on a baking tray, dimple it with your fingers, sprinkle some water and salt, and bake it in a hot oven. That’s it!

For the detailed instructions, please watch the video and follow along. You will see how easy and enjoyable it is to make this focaccia bread.

Here is the full transcript of the video, in case you need it:

Let me show you my new olive focaccia
Thin, crispy crust
Soft, airy interior
Great olives that make it sing
This is a same-day focaccia
Quick to make and incredibly delicious
Water – 1⅔ cups (400ml)
Fresh yeast – 3 tsp. (10g)
or dry yeast – 1½ tsp. (5g)
Quick mix
Bread flour – 4 cups (500 grams)
Salt – 2 tsp. (12g)
Mix until there’s no more dry flour
Just mix, no need to… knead
This dough is very easy to mix
Add 2 tablespoons of good olive oil
The aroma is incredible
A quick mix to incorporate the oil
Cover and let rest for 30 minutes
A timer will remind you of the next step
With a wet hand stretch the 4 sides of the dough
And fold to the center
Wet hands keep the dough from sticking
Lift the dough and slap it back
I call this technique “lift and slap”
You can see how weak the dough is now
It barely holds together, but we’ll change that
Cover and let rest for 30 minutes
So wobbly!
Repeat the steps from before
Stretch and fold the 4 sides
Lift and slap
You can see the dough change
It became smoother, stronger
Let it rest for 10 minutes
Grease the pan with olive oil
Be generous
Spread the oil
Transfer the dough into the pan
Drizzle with a little olive oil
A quick massage
Try to spread the dough
Don’t worry if it doesn’t cover the entire pan
Cover and let rise for 30 minutes
Olives – ¼ cup (50g)
These are Riviera olives from Liguria
The homeland of focaccia
You can use any olives you like
Every drop is precious
Now for the fun part
Dimple the focaccia with your fingers
Sprinkle a little water
Just a little coarse salt on top
Bake at 440°F (230°C) for 20 minutes
The olive aroma is fantastic!
Can’t wait to taste it
Transfer to a cooling rack
The crust sings!
Now the best part
So airy!
The crumb is soft and not rubbery
What country are you watching from?
Please say Hi in the comments below 🥰
I would love to hear from you 🥰
What do you think?
Let me know in the comments below!

I hope you will give this recipe a try and let me know what you think. If you like this video, please give it a thumbs up and subscribe to my channel for more baking and cooking videos. Thank you for watching and happy baking!

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#focaccia #italianfood #easy #foodlanguage #italiancooking #asmr

Let me show you my new olive focaccia Thin, crispy crust Soft, airy interior Great olives that make it sing This is a same-day focaccia Quick to make and incredibly delicious Water – 1⅔ cups (400ml) Fresh yeast – 3 tsp. (10g)
or dry yeast – 1½ tsp. (5g) Quick mix Bread flour – 4 cups (500 grams) Salt – 2 tsp. (12g) Mix until there’s no more dry flour Just mix, no need to… knead This dough is very easy to mix Add 2 tablespoons of good olive oil The aroma is incredible A quick mix to incorporate the oil Cover and let rest for 30 minutes A timer will remind you of the next step With a wet hand stretch the 4 sides of the dough And fold to the center Wet hands keep the dough from sticking Lift the dough and slap it back I call this technique “lift and slap” You can see how weak the dough is now It barely holds together, but we’ll change that Cover and let rest for 30 minutes So wobbly! Repeat the steps from before Stretch and fold the 4 sides Lift and slap You can see the dough change It became smoother, stronger Let it rest for 10 minutes Grease the pan with olive oil Be generous Spread the oil Transfer the dough into the pan Drizzle with a little olive oil A quick massage Try to spread the dough Don’t worry if it doesn’t cover the entire pan Cover and let rise for 30 minutes Olives – ¼ cup (50g) These are Riviera olives from Liguria The homeland of focaccia You can use any olives you like Every drop is precious Now for the fun part Dimple the focaccia with your fingers Sprinkle a little water Just a little coarse salt on top Bake at 440°F (230°C) for 20 minutes The olive aroma is fantastic! Can’t wait to taste it Transfer to a cooling rack The crust sings! Now the best part So airy! The crumb is soft and not rubbery What country are you watching from? Please say Hi in the comments below 🥰 I would love to hear from you 🥰 What do you think? Let me know in the comments below!