This quick olive oil focaccia gives you a golden, dimpled loaf with a chewy middle and a crisp, oily crust, all from a no fuss dough that needs no kneading.
You stir the dough in one bowl, let it puff, press it into a pan, and bake it hot. A generous pour of olive oil and a sprinkle of flaky salt do the rest, so it tastes like a bakery loaf with very little effort.
Table of Contents
Why This Quick Olive Oil Focaccia Recipe Works
Bread flour has more protein than all-purpose flour, which gives the dough strength and chew without kneading. Very warm water and instant yeast wake the dough up fast, so a short rest is enough for it to turn puffy.
A wet, sticky dough is what creates the open, airy crumb that focaccia is known for. Pressing it into an oiled pan with your fingers keeps the bubbles intact instead of knocking them out with a rolling pin.
The olive oil in the pan fries the bottom of the loaf while it bakes, which gives a crisp, golden base. Dimpling the top with your fingertips creates little wells that hold oil and flaky salt.
Ingredients for Quick Olive Oil Focaccia
- 2 cups bread flour, plus extra for dusting your hands
- 1 1/8 tsp instant yeast, also called rapid rise yeast
- 3/4 tsp kosher salt, for the dough
- 1 1/4 cups very warm water, about 110 degrees F
- 1 1/2 tbsp extra virgin olive oil, for the dough
- 2 tbsp extra virgin olive oil, for the pan
- 1/4 tsp flaky sea salt, for sprinkling on top
Bread flour: It builds a chewy structure. All-purpose flour also works, but the crumb will be a little softer.
Instant yeast: It can be mixed straight into the flour without proofing. Active dry yeast needs to be dissolved in the warm water first.
Very warm water: Mix 1/3 cup boiling water with cold tap water to reach about 110 degrees F. Water that is too hot will kill the yeast.
Olive oil: Use a fruity extra virgin olive oil, since the flavor comes through clearly in this bread.
Flaky salt: Sprinkle it on right before baking for crunch and a salty pop on top.
How to Make Quick Olive Oil Focaccia
1. Mix the dry ingredients. Stir the flour, yeast, and kosher salt in a large bowl until evenly combined.
2. Add the liquids. Pour in the warm water and 1 1/2 tbsp olive oil and stir with a spatula until you have a sticky, shaggy dough with no dry flour.
3. Let it rise. Cover the bowl with a clean towel and let the dough sit in a warm spot for 30 minutes, until puffy and slightly bubbly.
4. Oil the pan. Heat the oven to 425 degrees F. Pour 2 tbsp olive oil into an 8 inch square baking pan and tilt it to coat the bottom and sides.
5. Shape the dough. Scrape the dough into the pan and press it out to the edges with oiled fingers. If it springs back, rest it for 5 minutes and try again.
6. Dimple and season. Press your fingertips deep into the dough to make dimples all over, then sprinkle with the flaky salt.
7. Bake. Bake for 20 to 25 minutes, until deep golden brown. Rest for 5 minutes, then cut into squares and serve warm.
How to Serve Quick Olive Oil Focaccia
Serve the focaccia warm with a small dish of olive oil and balsamic vinegar for dipping. It is a natural partner for an Italian house salad and a bright lemon orzo salad, and it mops up the juices from a slow braised pot roast. Pour a glass of a fruity mojito for a relaxed dinner on the patio.
How to Store and Reheat Quick Olive Oil Focaccia
Keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap squares tightly and freeze for up to 3 months. Reheat in a 350 degrees F oven for about 8 minutes to bring back the crisp crust.
Tips and Variations for Quick Olive Oil Focaccia
Use a sticky dough. Do not add extra flour. A wet dough is the secret to an airy crumb.
Oil your fingers. Oil keeps the sticky dough from clinging to your hands as you press it into the pan.
Dimple deeply. Go all the way to the bottom of the pan so the dimples hold their shape during baking.
Add toppings. Rosemary, sliced olives, halved cherry tomatoes, or thin slices of garlic all work well pressed in before baking.
Check the water. Water at about 110 degrees F gives the yeast a fast start. Hotter water can kill it.
Serve fresh. The crust is crispest in the first hour out of the oven. Warm leftovers again before serving.
Make sandwiches. Split a square horizontally and fill it with mozzarella, tomato, and basil.
Pan choice. A metal pan gives a crisper base than glass, so expect a softer bottom with glass. For general guidance on keeping leftovers safely, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Quick Olive Oil Focaccia
Can I make quick olive oil focaccia without bread flour?
Yes. All-purpose flour works well, though the crumb will be a bit softer and less chewy.
How long does quick olive oil focaccia need to rise?
A short rest of about 30 minutes is enough here because the dough uses instant yeast and very warm water. The dough should look puffy and bubbly before you shape it.
Why is my quick olive oil focaccia dense?
Dense focaccia usually comes from adding too much flour, water that was too hot or cold, or old yeast. Keep the dough sticky and check the yeast date.
Can I use active dry yeast?
Yes. Dissolve it in the warm water for a few minutes first, then add it to the flour. Expect a slightly longer rise.
Can I bake it in a larger pan?
A 9×13 inch pan works, but the focaccia will be thinner and bake a bit faster, so start checking at 15 minutes.
Quick Olive Oil Focaccia with Sea Salt
Equipment
- 8 Inch Square Baking Pan
- Large mixing bowl
- Spatula
- Clean kitchen towel
Ingredients
Main Ingredients
- 2 cup bread flour
- 1 ⅛ tsp instant yeast also called rapid rise yeast
- ¾ tsp kosher salt
- 1 ¼ cup very warm water about 110 degrees F, made with 1/3 cup boiling water topped up with cold tap water
- 1 ½ tbsp extra virgin olive oil for the dough
- 2 tbsp extra virgin olive oil for the pan
- ¼ tsp flaky sea salt for sprinkling
Instructions
Cooking
- Combine. Whisk 2 cups bread flour, the yeast, and 3/4 tsp kosher salt together in a large mixing bowl.
- Add water and oil. Pour in the warm water and 1 1/2 tbsp olive oil and stir until the dough comes together into a sticky mass.
- Rest. Cover with a towel and let the dough rest in a warm spot for 30 minutes, until puffy.
- Heat and oil. Heat the oven to 425 degrees F. Coat an 8 inch square pan with 2 tbsp olive oil.
- Press into the pan. Transfer the dough to the pan and gently press it into the corners with oiled fingertips.
- Dimple. Poke deep dimples across the surface with your fingers and scatter the flaky salt on top.
- Bake until golden. Bake for 20 to 25 minutes, until the top is deep golden brown and the edges are crisp.
- Cool slightly. Rest for 5 minutes, then cut into 9 squares and serve warm.
