Discover the joy of baking with this incredibly simple pull-apart focaccia bread recipe! Perfect for beginners and seasoned bakers alike, it requires no stand mixer, dough hook, or laborious kneading. Get ready for a delicious, fresh-baked loaf in under two hours.
Prepare to be amazed by this truly glorious bread! It’s astonishingly simple to make, coming together so quickly that you can enjoy it warm from the oven in less than two hours. This recipe promises a wonderfully golden, soft, and profoundly flavorful focaccia, thanks to the generous use of olive oil, aromatic herbs, and savory cheese.
Forget the need for expensive kitchen gadgets or demanding techniques. All you’ll require is a large bowl and a spoon – that’s it! The result is a golden-baked masterpiece with an irresistibly soft, pull-apart texture and a depth of flavor that will leave you wanting more. The secret lies in the harmonious blend of rich olive oil, fragrant herbs, and a delightful touch of cheese baked right into the dough.
I recently prepared this incredible focaccia to complement a light and flavorful grilled orzo salad, and the pairing was absolutely perfect. Its versatile nature means it’s suitable for almost any meal. Driven by its sheer simplicity and deliciousness, I baked it again the very next day to serve alongside a hearty creamy Instant Pot “Baked” Ziti. Once more, it proved to be the ideal companion, enhancing the meal with its rustic charm and exquisite taste.
The Secret to Effortless Focaccia Baking: No Kneading Required!
You truly won’t believe how straightforward it is to make this focaccia bread. The process begins with nothing more than a spacious mixing bowl. You simply combine all the ingredients directly in the bowl and stir. This particular focaccia bread recipe includes a secret ingredient that elevates its flavor profile: shredded cheese. I highly recommend using a sharp, salty Parmigiano-Reggiano, which infuses the dough with an incredibly savory and satisfying taste. However, feel free to experiment with your favorite hard Italian cheeses like Asiago or even a blend to customize the flavor to your preference.
The dough for this focaccia is remarkably easy to handle – it’s more akin to a thick batter than a traditional bread dough, which contributes significantly to its quick preparation time. You can use a sturdy wooden spoon or a rubber spatula for mixing. Personally, I’ve become quite fond of a Danish dough whisk for this task. It was a recommendation from a wonderful reader, and it genuinely makes mixing yeast doughs by hand a revolutionary experience, ensuring everything comes together effortlessly.
Don’t fret if your dough has a few small lumps; that’s perfectly fine! The main goal is to mix until all the ingredients are thoroughly combined and there are no visible dry pockets of flour. This straightforward mixing process is all that’s required. There’s no need for strenuous kneading or any excessive stirring that might lead to weary hands.
Once your dough is mixed to perfection, simply scrape the sticky mixture into a prepared baking pan that has been generously drizzled with olive oil. Then, with lightly greased hands (this is crucial to prevent the dough from sticking to your fingers!), gently press the dough into a relatively even layer across the bottom of the pan. It doesn’t need to be absolutely perfect, but aim for a generally consistent thickness to ensure even baking. The olive oil not only prevents sticking but also contributes to the signature crispy bottom and edges of the focaccia.
A hallmark of classic focaccia is its distinctive dimpled surface. You can create these charming indentations by gently pressing your fingertips into the dough either before it rises or after, depending on your preference. Dimpling after the rise tends to create more pronounced holes, which some bakers prefer for catching extra olive oil and seasonings. Regardless of when you dimple, follow it up with another generous drizzle of olive oil, sprinkle your chosen seasonings, and add a final layer of shredded cheese. As mentioned, Parmesan, Asiago, or Parmigiano-Reggiano are fantastic choices, but don’t hesitate to experiment with other hard cheeses for a unique twist.
The seasonings for your focaccia are wonderfully adaptable. I often use an Italian herb blend that I’ve had for ages – it’s a staple in my pantry! However, feel free to use a simple combination of dried basil and oregano, or any other herb blend you enjoy. Fresh rosemary is also a fantastic addition for a more traditional flavor. If your chosen seasoning blend doesn’t contain salt, I highly recommend sprinkling a little coarse kosher salt or flaky sea salt over the top of the bread. This extra touch of salt not only enhances the flavor of the herbs and cheese but also contributes to that delightful savory crust.
Once topped, let the dough rise in a warm spot until it looks beautifully puffy. In a reasonably warm kitchen, this usually takes about an hour. Then, it’s ready for the oven! The anticipation builds as your home fills with an aroma that transports you straight to an authentic Italian bakery.
As it bakes, the focaccia will puff even further, developing a magnificent golden crust with wonderfully crispy, olive oil-infused edges. The fragrant steam will permeate your kitchen, creating an inviting atmosphere that makes you feel as though you’ve stepped into a small, family-owned Italian restaurant. This bread isn’t just a side dish; it’s an experience.
I completely understand if you find yourself making this easy focaccia bread with the sole intention of devouring it on its own. No main dish, no elaborate dinner preparations – just pure, unadulterated bread snacking. It’s a valid and deeply satisfying hobby, one I take very seriously. The sheer joy of tearing off a pillowy soft piece, especially those crispy, olive oil-rich edges, is unparalleled.
To truly elevate your focaccia experience, once you’ve secured one of those coveted crispy edges, consider a sophisticated dip. A small bowl of high-quality balsamic vinegar mixed with a splash of good olive oil, perhaps with a dash more herbs, makes an exquisite accompaniment. Trust me, the combination is sensational. If you indulge in this heavenly pairing and don’t extend an invitation, our friendship might just be on thin ice!
The Ultimate Beginner-Friendly Bread Baking Experience
My excitement about sharing this recipe is almost palpable! Providing you with the means to create such an unbelievably simple bread that looks, smells, and tastes like you’ve labored over it for hours is incredibly fulfilling. It truly feels like a milestone accomplishment, one that made it hard to sleep the night before this recipe went live.
Perhaps this means I should consider taking on more hobbies. Maybe next year. Until then, let’s both revel in the sheer delight of baking and enjoying copious amounts of this fantastic focaccia bread. It’s a simple pleasure that brings so much warmth and deliciousness into any home.
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Super Easy Focaccia Bread
Yield: 12 Servings (9X13-inch pan of bread)
Prep Time: 1 hr 15 mins
Cook Time: 35 mins
Total Time: 1 hr 50 mins
Average Rating: 4.78 stars (107 ratings)
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Ingredients
Bread:
- 1 ½ cups warm water
- 2 tablespoons olive oil, plus more for drizzling in pan
- 1 teaspoon salt
- 1 tablespoon instant yeast, see note for active dry yeast
- 3 cups (426 g) all-purpose flour (see note for whole wheat flour)
- 1 cup shredded Parmesan, Asiago or Parmigiano-Reggiano cheese
Topping:
- 1 to 2 tablespoons olive oil
- 1 tablespoon more or less dried herbs or Italian herb/seasoning blend
- ½ cup shredded Parmesan, Asiago or Parmigiano-Reggiano cheese
Instructions
- Drizzle 1 to 2 tablespoons 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).
- 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.
- 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.
- 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 ½ cups water. Let it proof until it is bubbling (a couple minutes) before adding the other ingredients and proceeding with the recipe.
Flour: I’ve had great success substituting half whole wheat flour (I use hard white wheat); I haven’t tried it with 100% whole wheat flour.
Seasoning: If your seasonings or blend don’t have added salt, I’d recommend sprinkling a little coarse kosher salt over the dough along with the dried herbs. Speaking of salt, if you use a less salty cheese, you might want to increase the salt in the dough recipe slightly.
Author: Mel
Course: Bread
Cuisine: Italian
Method: Bake
Nutrition Information
Serving: 1 Serving, Calories: 195kcal, Carbohydrates: 24g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 396mg, Fiber: 1g, Sugar: 1g
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Recipe Source: Adapted from Bake from Scratch Magazine, Fall 2015 issue.
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