Raise your hand if you love focaccia bread. Now, how excited would you be if I told you that there is a fast, easy and no-knead focaccia bread, aka peasant bread that is my absolute favourite bread ever?
How to Make Homemade Focaccia Bread
Focaccia is an Italian flat bread that is baked in the oven and has a texture that is similar to pizza dough. Focaccia is not light as air like a white bread is, rather the crust should be thick and chewy with the interior slightly lighter and airy. The best part of focaccia is the salt and spices on the top! That’s what makes it so amazing! To make this focaccia bread you simply need to:
- Prepare the bread dough
- Let it rise
- Punch the dough down and then spread into the bottom of a greased 9×13 pan
- Let it rise a second time
- Bake and enjoy!
Here’s where I tell you that I feel terrible. I have made this no-knead focaccia bread at least four times and each and every time, I have forgotten to take photos and write up a post. I am a terrible, terrible food blogger and I apologize for it. I don’t know why – other than the fact that this bread is such hot, carby amazing goodness. It comes out of the oven smelling like heaven itself – rosemary happens to be one of my favourite herbs and scents EVER. I must just fall into a carb coma, so forgive me that I’ve waited a few months to get this to you.
While I do think that the carb coma is completely possible, I would guess that the reason I haven’t written this up before is that I always make it for supper as a last thought and then then supper rush ensues. This no-knead focaccia bread is so easy that it IS a last minute supper decision most of the time. If I am making a soup or chili and don’t have buns, this is my go-to last minute panic bread. It’s ready as quick as can be – mine almost always rises in 45 minutes, rather than an hour- and there is nothing I love better than salty bread with rosemary on top.
Uses for Focaccia Bread
Focaccia bread is mainly used for an appetizer that is cut into cubes and then dipped into olive oil/balsamic vinegar. It is also used to make sandwiches as well. You can use focaccia like any other bread, just know that it has a chewier crust and is denser than normal white bread is. You also have the seasonings on top which affect the taste, you don’t use focaccia with anything sweet!
Herbs in Focaccia Bread
The herbs in focaccia bread are on top of the bread, not baked into the middle. The herbs can vary according to personal taste, but you can use:
- finely minced garlic
- flaky sea salt ( I know not an herb but it’s the BEST PART!)
Tips and Tricks for Focaccia Bread
- Store focaccia bread in a closed bag or container on the counter for up to 2 days.
- To reheat focaccia, simply warm in a 375 °F oven the next day for 8-10 minutes until warmed through.
- To freeze focaccia, wrap it well in plastic wrap and then place into a large freezer safe bag and freeze for 4-6 weeks.
- Focaccia bread is best served warm. It has a nicer texture and the crust won’t be as chewy and tough.
- To make garlic focaccia, use minced garlic on top with your olive oil, it’s a great change of pace from garlic bread!
- Focaccia is done baking when the top AND the bottom are browned, you can lift a corner out of the pan to check.
More Delicious Bread Recipes That You Will Love:
Now, put this on your to-make list right away! Trust me, you are going to love having this recipe in your back pocket! Happy baking!
Don’t forget to PIN THIS RECIPE to your Baking board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
No-Knead Focaccia Bread ( Peasant Bread)
- Prep Time
- 1 hour 25 minutes
- Cook Time
- 35 minutes
- 12 servings
- Karlynn Johnston
- 1 tablespoon butter to grease the pan with
- 1 ounce package active dry yeast or 2 ¼ tsp
- 1 tablespoon sugar
- 2 cups warm water divided 110° to 115°
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil
- 3 tablespoons chopped rosemary
- 2 teaspoons sea salt
- Grease and set aside a large 9x13 glass pan ( I use my 933 lasagna pan). You can use metal but glass or ceramic seem to work the best.
- Dissolve yeast into 1 cup of warm water, add sugar and make sure it bubbles.
- In a large bowl, whisk together the flour and salt.
- Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down. Spread out the dough in the bottom of the pan with your fingers until the dough reaches all four corners and fits the pan.Try not to rip the dough while doing this.
- Poke quite a few dimples into the top of the bread with your fingers or the end of a wooden spoon, then drizzle with the olive oil, Sprinkle with the rosemary and sea salt.
- Let rise for another 20 minutes or so, until the bread gets some height again.
- Bake at 350° for 30-40 minutes, until golden brown on top and baked through.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.