I have this little recipe for focaccia bread that I make ALL the time.

So many people ask me for this recipe that I decided it was high time I shared it on here. It’s so easy to make, tasty, and guaranteed to make you look like a rock-star baker every single time!!

The best part is you don’t have to knead this bread – the mixer does all of the work! That also means you don’t have to cover your kitchen counter in flour – any bread I can make and keep my kitchen clean is a win in my book.

Usually, I just top my focaccia with the best sea salt I have on hand (Mortons or Maldon – it’s still delicious homemade bread!) and a little rosemary, but the possibilities are endless. Instead of rosemary and sea salt, try topping with lots of asiago cheese, or Zaatar, or even roasted garlic & prosciutto!

Focaccia has endless uses – you can serve it as a snack with a little olive oil for dipping, as an appetizer, as sandwich bread, as a base for a thick crust flatbread “pizza,” the list goes on! It’s also my go-to when I don’t want to show up empty handed at a friend’s house.

Share your favorite focaccia toppings! I hope this little bread recipe makes you look like a rock-star baker too!!

Recipe Easy Focaccia Bread

• 2 1/4 cups all purpose unbleached flour
• 2 1/4 tsp (one package) instant yeast
• 1 cup warm water
• 1 tbsp extra virgin olive oil,
• 1 tbsp honey
• 3/4 tsp kosher salt
• olive oil for brushing on top,
• maldon sea salt for sprinkling on top
• chopped fresh rosemary for sprinkling on top (optional),

Make Dough: Combine flour, yeast, salt, olive oil, honey, and water in the bowl of your stand mixer. Using the dough hook mix together until all of the flour is fully combined (you may need to scrape down sides with a spatula a couple times). Mix for about 3 to 5 minutes to “knead” the dough. Remove dough hook. Place bowl in a warm corner of your kitchen, cover with plastic wrap, and let the dough rise for 1 hour.
{Note: It is okay to let this rise go anywhere from 1 to 2 hours, which is especially nice if you have errands to run}

Form Loaf: Line a 8” x 12” baking pan with parchment (olive oil any sides that aren’t covered). Any half size type of cookie sheet or baking sheet will work. Lightly punch down dough with your spatula and then scrape out onto the parchment. Olive oil your fingers or wet them with water and spread the dough evenly into the pan, if dough sticks to your fingers you need more water or oil. Oil a piece of plastic wrap (just reuse the piece you had covering the bowl if it’s large enough) and cover the pan. Let rise in a warm area for 45 minutes.

To Bake: Preheat oven to 375 degrees. Remove plastic wrap. Brush top with olive oil and, with your fingers, press indentations all over the dough. Sprinkle with sea salt and rosemary (or your toppings of choice); When oven is ready, place pan in hot oven for 25 – 30 minutes or until focaccia is beautifully golden brown all over the top.