Fast and Easy Focaccia Recipe (2024)

With instant yeast you can skip the initial proof step. Just put the sugar, water, yeast, oil, flour, and salt in the food processor together. Continue from the processing in step 2.

Re: oiling the sheet pan… Before coating the pan with oil, spray the pan with a cooking spray like Pam and then coat with oil. The emulsifiers in the cooking spray will prevent the oil from pooling and keep the dough from sticking to spots that are not well oiled.

Have used this recipe for years with instant and regular yeast. Instant can be added in granular form to the food processor without proofing. I usually add chopped rosemary or other herbs scattered across the surface and always use good quality flaky sea salt. Great results from a readily adaptable recipe!

I made this as soon as I saw the post. For years I’ve been relying on the “NYT no-knead bread” but hoped to add something to my repertoire that wasn’t too much work. I have been dying for a focaccia recipe that didn’t scare me and this did the trick! I’ll be making again—who doesn’t love a sandwich with fresh, homemade bread. I had a little trouble with the dough sticking to the towel so I put my pan under a cupcake tray cover instead. Worked like a charm.

Can you make it with whole wheat?

I use my oven with the light on as a proofing box.

I don't understand the note "pull the towel tight so it doesn't rest on the dough." If it is tightened around the quarter sheet pan it will press against the dough and not allow it to rise. Wouldn't it be better to just let the towel rest across it so it doesn't press or provide resistance to the rising dough? I can't visualize what the "tight" towel would look like.

I used KA flour and the recipe ratios by weight. I ended up food processing the dough for closer to 5 minutes. Proofed the dough the second time for 1 hour, instead of 20 minutes, and used a roasting pan instead of a quarter sheet. I also covered it with a baking sheet and towel (to keep the dough from sticking to the towel). Topped with fresh rosemary before baking. Delicious bread! The air holes were tiny and uniform, soft and chewy and the crust was crispy. Keeper recipe!

Both King Arthur AP and bread flours weigh 120 g/cup or 360 g/ 3 cups. That will be closer to 3 1/4 cups If relying on the more accurate weight measurement of 390 g in this recipe.

What changes should be made when using instant yeast?

Mine didn't come out looking like the photo. It tasted biscuity or crackery and I had a lot of trouble getting it out of the pan. Will try again with another recipe. I did use 3 cups of A/P flous (as suggested) instead of 2 3/4 cups bread flour but I don't think that was the issue. I didn't add any other flour. The dough was very sticky. I served it anyway--following Julia Child's theory--never apologize.

I just read a comment from Too Busy To Cook saying that listed times for the doing of steps are often far from accurate. Personally, it’s the Prep times that make me crazy. I’m convinced that all the ingredients are measured, peeled, and chopped just waiting to be dumped into the bowl or pan which has no doubt already been prepared. I rarely can get the first couple done before the “time is up”. I cannot be the slowest cook on the planet‽ Until now, I thought I was alone! 🙂

Made using a stand mixer. It turned out perfect. I will make this and again and can’t wait to try out some herbs on top.

I did it! It came out great! Makes me look like a genius. Keep the generous olive oil and don't go too overboard with salt.I have taken 1/2, cut them for sandwich rolls and frozen them. The other 1/2 will likely disappear by sundown!

Instead of using the mirowave as a proofing bo, use either a cardboard box or styrofoam cooler with a hot mug of water.

Had trouble with my bread sticking to the pan. Greased liberally with butter instead for my second try and it came out beautifully. Before serving I lightly toasted garlic in a few tablespoons of butter and brushed it on top. Delicious!

Made it exactly as written and it was great fresh. I stored it on the counter in a plastic bag and 2 days later the texture and flavor are off. If I made it again I’d eat or freeze the same day.

Very easy to make, didn't come out as crsipy as I would have liked but had a good crumb

This is an excellent recipe. It is so easy to make and it is perfect for a great sandwich.

Double the yeast (SAF) for a thick and fluffy focaccia, which is great for sandwiches. The easiest, quick focaccia recipe there is!

Delicious. Easy as is. Used a stand mixer with paddle, kitchen aid on speed 4. Added some Kalamata olives and thyme before the last rise. Use a good and flavorful olive oil.

Don't over-salt the dough! You can add more salt to dipping EVOO, if desired.I do use the oven with a mug of hot water as a proofing box - works great.I've made this 3 times and the recipe is very reliable. Delicious and so easy.

This recipe is the bomb! So easy and always produces great bread for sandwiches or just to dip into olive oil. I also remained befuddled how to pull the towel tight enough to avoid a dip in the middle. Minor things for sure.

Used 3 C all purpose flour, halved the recipe and baked half the first day according to instructions—approx 1 hour rise in bowl, transfer to oiled skillet, covered with plastic wrap for another 30 mins or so rise and then approx 25-30 mins at 325.Other half of the dough in an oiled bag in the frigide overnight. Let’s see how it goes tomorrow.

This was so easy and tasty too. I subbed in a small amount of multigrain flour from KA. Used Z'atar on top and not too much salt.

Better the first time. Beginners luck? 2nd time in cuisinart. Came out tough and chewy..

Better the first time - beginners luck?2nd time in cuisinart - was better when started by hand then move to Kitchenaid

I'm giving this 5 stars based on how easy and full proof this is. I'm not sure I would use the food processor next time, however. It created an uneven dough, with a thicker, gluier part down where the blade was. I didn't realize it until after the dough had risen the 1st time, and then risked ruining the structure as I tried to redistribute. Still, the final product turned out ok. For few ingredients and not a lot of time, this was good. Also, I added some rosemary, which I would do again.

This is a fantastic recipe! Really different from those I've used before. It's a very delicate bread which makes it perfect for sandwiches like the recipe says. I used garlic oil on the top as well as Maldon (salt), italian herb combo, and EVOO. It needs really high end evoo for pan and drizzle.

I made this once as written. Second time I made it I was rushing and poured the dough into the baking pan for the first rise instead of letting it rise in the bowl. I let it rise there for about 90 minutes total and it rose well! Good structure inside. This seems like an even easier way to go! Good idea to pam the pan first and then add your oil.