Easy Focaccia Recipe

This incredible focaccia is soft and spongy inside with a golden crisp exterior. There’s no kneading for this simple recipe from my New book “Preppy Kitchen Super Easy” this is amazing plain but your can add so many different toppings and treat it like a pizza night. You can preorder your copy using the links below! My book is chock full of quick and easy recipes spanning everything from breakfast to dinner and of course lots of dessert! All the recipes have variations swap outs, and instructions for convenient tools like air fryers, slow cookers, and instant pots.

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[RamblinRick_]

Usually, you provide a webpage with the recipe in the Description. Don't have one for this? Regardless, will be making this bread soon. Thanks for the recipe

2cp Water, 100-110 degrees
7g Active dry yeast (1 packet, 0.25 oz)
1 tbsp Honey
600g Flour (5 cps)
1 tbsp Salt
1-2 tbsp Chopped herbs (fresh or dry)
135ml Olive oil, divided (9 tbsp)

1. Mix water, yeast, honey
2. Set aside for five minutes
3. Mix flour, salt, and herbs
4. Mix flour and herb mixture into yeast mixture
5. In separate bowl, add four tbsp olive oil
6. Add dough into olive oil bowl
7. Move dough around in olive oil until totally cover
8. Cover. Let rise two hours or until double in size
9. Oil hands. Reach under the dough, lift and fold
Turn 90 degrees and repeat three more times
10. Either place dough in 9x13 pan or two pans
11. Pull dough towards edges of the pan
12. Let rise one to two hours uncovered. During rise,
stretch the dough every half-hour
13. Preheat oven one hour prior to baking to 450 degrees
14. Prepare toppings
15. Drizzle olive oil on risen dough
16. Dimple dough with oiled fingers
17. Coat toppings with olive oil
18. Spread toppings onto dough(s)
19. Bake 20-25 minutes
20. Cool for five minutes. Then remove to cooling rack

[IrishStock]

John! There's lots of chefs out there that are difficult to follow their instructions... but, you and Chef Jean Pierre, are the few that make things so clear and easy to understand... thank you for that.

[AlohaLowah]

Oh my gosh!! I worked at a bakery in 1997 - 1999 and I haven't had amazing focaccia since then. They made it with green bell pepper, roma tomatoes, red onion, kalmata olives, artichoke hearts, garlic and it was to die for. I'm now going to try and make it again!!! Thank you for this!! ❤️ ❤️ ❤️ ❤️

[Phyllyps-Levine]

I make a foccacia almost once a week. It is absolutely marvelous and versatile. It takes forever to go bad if you keep it in the fridge. I make mine plain and fry it in hearted olive oil sprinkled liberally with Parmesan then I dredged it in Italian marinara and wash it down with red wine.

Or I will fry slices in butter and sprinkle cinnamon sugar on it. Just exquisite.

[corinnemarkham]

Going to try this tonight with fresh rosemary from our garden! I'm especially grateful you demonstrated how to keep some plain, as my kiddo is picky and will probably prefer it that way. I also think he'll enjoy the sensory experience of poking the bread with oiled hands. Ok starting the process now, wish me luck!

[willslifewithoutschool]

I love how he just gets straight into it without a 15 minute intro

[Thompson]

OMG! I made it last night and it was insanely good! It was just as golden crunchy, fluffy and delicious as you said it would be. I'm not exactly gifted with culinary skills, but I braved out last night since I was alone and had no one else to judge me, but myself. I’m soooo glad I did though, I topped it with fresh cherry tomatoes, kalamata olives, fresh rosemary, sliced fresh mozzarella cheese, fresh squeezed garlic, and all bagel seasoning since I didn’t have any kosher or coarse salt. The result was incredibly delicious and I had to come here and post a thank you note, not only for the recipe, but also for inspiring and encouraging me to make. I’m so proud of it, I taped myself on the back, but I know the credit is all yours, really. So a big THANK YOU is in order. 😊

Oh, I almost forgot! The dough was really dry and didn’t look like yours at all, so I added some more water. I didn’t really mesure, just kept adding little by little until it looked like yours, I’d say something around a half cup or so. I also divided the dough into two parts and used a cookie sheet to bake. I froze the other half and hope it will be as good as the first one. 😋

Update: I just reheat a refrigerated leftover slice for 6 minutes at 400°F in the air fryer and let me tell you… it is criminal how good it is! 😅

[marioni]

Thank you, John. I love your practical approach - including make the day before, and a variety of toppings to please a variety of tastes. 🌺

[BobRoberts-ydwm]

Hi John. I wanted to thank you for making this recipe so easily accessible for me and my family. My 9 yo daughter and myself, we made this recipe and it was amazing. We added Herbs de Provence to the recipe and it gave it a nice herby taste. She wants to be a baker when she grows up and we have made multiple of your recipes together. Thank you for that and keep ‘em coming.

[rbrice]

Wish I could share a picture! My 9YO girls and I made this today and they were as delicious as they were beautiful. Easy to follow. Simple. Delicious. Thank You for sharing your passion for cooking with the worlds!

[hk]

That's it. I've been wanting to make focaccia for a while now, and this recipe is all the push I need.

[shawnb]

This was my very first lesson I learned in culinary arts in 9th grade! I couldn’t remember the recipe for the life of me. After watching this I swear everything you do is EXACTLY what the chef instructor did! Can’t wait to make this! Keep up the great work John! Love the vids

[eklectiktoni]

John, your focaccia is the first I've been motivated to make! Other recipes make it so complicated and time-consuming that it seems too difficult. I think I'll be picking up your cookbook soon. 🙂

[Adam_]

Btw I made your strawberry lemonade cake for my 8y old sister's birthday and it was a hit! Thank you for this recipe

[Gerard-ooos]

I just made this by following your recipe and it tastes so good!

I also love how you made it without using any stand mixer since not everyone owns one.

I just want to add what I got from a different video. To try to move the focaccia to the top level of the oven some 5-10 minutes before the timer rings. So the crust on top gets to be more crispy.

[mmirafuentess]

Yum! Giggle, giggle, giggle, dimple, dimple, dimple.
I stopped baking this and sourdough breads because I gained too much weight. Too many times I ate the entire focaccia post baking.

[dondonf]

I can't wait to try this with sun-dried tomatoes, olives and Italian seasoning ❤

[jacearledge]

I made it today.. it was really soupy but it did rise...TWICE.. I still cooked and the family loved it!! Not sure what I did wrong.. I will try again!!

[DeeDee-tqcg]

Thank you! I will be making this tomorrow! I grew up in an Italian neighborhood and in an Italian family! This is pretty spot on! Everybody had olive trees, and everybody had artichokes in their gardens. I cannot wait!!!Thank you again❤️🤗

[LindseyLouWho]

John! How could you!? My husband and I went on a hardcore keto reset, the carb creep was real. And you went and made a gorgeous, pillowy focaccia!? For shame! It's all your fault I've gained 25 pounds with your amazing recipes in the first place (looks fabulous; can't wait for a cheat day/week/month/give up on keto again as usual)