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Quick Focaccia Bread Recipe - No Overnight Rise Needed!

An easy, golden Italian focaccia bread recipe with a crisp exterior, fluffy interior, and aromatic olive oil–rosemary flavor — bakery quality in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 1 large focaccia (12 servings)
Course: Bread
Cuisine: Italian
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 4 cups bread flour or all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 3/4 cups warm water 105-110°F
  • 1/4 cup extra virgin olive oil
  • Fresh rosemary leaves
  • Coarse sea salt
  • 2-3 tablespoons additional olive oil for drizzling

Method
 

  1. In a large bowl, mix warm water and yeast; let sit 5 minutes until foamy.
  2. Add flour, salt, and 1/4 cup olive oil. Stir until a shaggy dough forms.
  3. Knead on a floured surface for 10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
  5. Punch down dough and stretch onto a parchment-lined baking sheet about 1/2–3/4 inch thick.
  6. Cover and let rise 30 minutes until puffy.
  7. Preheat oven to 425°F (220°C). Dimple dough deeply with fingertips, drizzle with olive oil, and sprinkle rosemary and sea salt.
  8. Bake 25 minutes until golden brown. Cool slightly before slicing and serving.

Notes

Use high-quality olive oil for rich flavor. Make sure your water is warm, not hot, to properly activate the yeast. Dimple deeply for that signature focaccia texture.