Poke dimples with your fingertips and spread the brine to fill them.

Pour the brine all over the dough (it looks a lot, but it’s fine).

Make the brine by shaking olive oil, water and salt in a jam jar.

Leave to rise again for an extra 30 MINUTES (do not cover the dough with a damp towel this time, it will stick to it).

Dust with some flour and stretch the dough out with your fingers to fit the baking tray.

With a spatula, pour the dough onto a baking tray.

Let the dough rest in the warm oven for 40 MINUTES (On the left you see how the dough looks like after this rest).Scrape bottom and sides of the bowl with the spatula, you want to shape the dough into a ball, more or less (it looks lumpy, but that’s totally fine).Mix with a spoon or a spatula to incorporate all the liquid into the flour.Add the water and the olive oil to the dry ingredients.Mix flour, yeast, and salt in a large bowl until combined.(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page) Salt flakes (optional, but delicious!!).Instant yeast (or Active dry yeast, see notes).Following this easy method with the step-by-step photos will be a breeze! List of the ingredients If you’ve never made focaccia before, you’ll want to bookmark this recipe to give it a go.

Here I share my favorite easy focaccia recipes, that I’ve tested so many times over the years, and it never fails.Īnd although the dough is wet and sticky, the good news is that it requires no kneading, no stand mixer, no starter, no special knowledge.Īll you have to do is mix the ingredients in ONE BOWL with a spoon and the dough is done. It’s so hard to resist the AMAZING smell of freshly baked focaccia when you pass by a bakery in Italy.Īnd homemade focaccia is so good that you just can’t stop eating it! And it’s packed with flavor and delicious hints of olive oil. The real Italian focaccia is not thick and heavy bread, but it’s light, moist, and with a melt-in-your-mouth chewy interior.

Flour salt yeast