No-Knead Focaccia
This is my viral, no-knead focaccia recipe. This delicious focaccia recipe has over 3.7 million views on Instagram and is a fan favorite. Focaccia is a super soft and fluffy bread, perfect for sandwiches, scooping up sauces or as a side dish. I can almost guarantee it will quickly become your favorite focaccia recipe ever because it is the best focaccia bread recipe out there.
Why you'll love my No-Knead focaccia recipe
No special equipment needed
All you need is a mixing bowl and a baking pan (stand mixer not required).
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
Perfect recipe for any occasion
If you’re Romanian, you know bread is at the center of every meal. The same goes for this focaccia. It’s perfect for all occasions.
Simple ingredients
This focaccia uses basic pantry staples you likely already have on hand. No complicated ingredients or need to worry about sourdough starter or sourdough discard.
Ingredients and substitutions
Flour: When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread.
Salt: This recipe calls for fine sea salt (not flaky sea salt). I rarely ever use table salt in my recipes. Table salt is also saltier and is not an equal substitute for other salts.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Olive oil: Pick a good-quality olive oil, as it plays an important role in the flavor of your focaccia. If you choose extra virgin olive oil, it will add an even richer flavor and aroma to the bread.
Sample schedule for making Focaccia
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
- Once you’ve completed the stretches, oil the large bowl, place in the fridge, cover with plastic wrap.
- Refrigerate for as little as 2 hours to as long as overnight.
- After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions.
- Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the focaccia dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, cover the bowl with plastic wrap and tea towel.
- Let the dough rise in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
For the full Focaccia recipe, check out the recipe card below.
Focaccia Variations
One of the best things about focaccia is how easy it is to customize. This base recipe creates a soft, high-hydration dough that develops beautiful air bubbles and a crispy crust, making it perfect for adding different toppings.
For a classic version, sprinkle the surface of the dough with flaky salt, fresh herbs (such as fresh rosemary leaves), and a few tablespoons of olive oil before placing it into a preheated oven. If you enjoy savory flavors, try adding thin slices of red onion, chopped garlic cloves, or a handful of parmesan cheese.
You can also experiment with more flavorful toppings like sun-dried tomatoes, crumbled goat cheese, or even a light drizzle of balsamic vinegar after baking. Another popular option is to sprinkle bagel seasoning over the dough before baking.
This focaccia dough can also be used as a starting point for other breads. Many people adapt it into something closer to pizza dough or ciabatta bread depending on how it’s shaped and baked. No matter which variation you choose, be sure to use a high-quality olive oil.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour with a scale
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
How to measure flour without a scale
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
Watch the full recipe tutorial on YouTube
Expert tips from my test kitchen
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan. It also helps you achieve the signature crispy exterior.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor. Fermentation is a fancy word for the rising phases in bread making. I created two sample schedules for this process. See above.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure. Especially for a novice baker, working with dough can be intimidating but focaccia is the best place to start. You’re in the right place! Watch my video tutorial for extra help.
Two types of stretches
Stretch and fold method
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Frequently Asked Questions about Focaccia
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Avoid a glass baking dish because glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link). You could also use a rimmed baking sheet.
Can I use active dry yeast instead of instant yeast to make focaccia?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up the water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar to the lukewarm water. Let it sit for 5-10 minutes until its foamy or bubbly.
Can I use all-purpose flour instead of bread flour?
Bread flour gives better structure and chewiness due to its higher protein content. If using all-purpose flour, substitute with half the amount of bread flour for best results. Avoid whole wheat flour for this recipe.
What is a Danish dough hook?
A Danish dough hook is a uniquely designed whisk that helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread.
How to reheat leftover Focaccia
Sprinkle the focaccia lightly with water. Cover loosely with foil and heat at 350° for 8-10 minutes in the oven. Check frequently for desired level of crispiness.
How to store leftover Focaccia
Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. You could also use an airtight container, but I think plastic wrap and a tea towel work better. It makes amazing sandwiches the next day. Always toast in the oven to revive the focaccia. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this easy focaccia recipe and love it, please take a moment to leave a five-star recipe rating. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube if you enjoy bread baking and other delicious bread cuisine!
No-Knead Focaccia
Ingredients
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt NOT table salt
- 2 teaspoons instant dry yeast see note below if using active dry yeast
- 1 Tablespoon olive oil
- 550 grams bread flour
Instructions
Make the dough
- To a large mixing bowl, add water, sugar, salt, instant yeast and oil. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until a wet, sticky, shaggy dough is formed. Cover with a tea towel and allow the dough to rest for 10 minutes.Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. Then, add to the rest of the ingredients, mix and proceed with the recipe.Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 2 teaspoons.500 ml warm water, 1 Tablespoon sea salt, 1 Tablespoon sugar, 2 teaspoons instant dry yeast, 1 Tablespoon olive oil, 550 grams bread flour
Stretches
- Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted two types of stretches. STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do the coil method 3 more times, 10 minutes apart.
First rise
- Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1 ½ hours or in the refrigerator for anywhere between 2 hours or up to overnight. Read more about my alternative rising schedules in this blog post.Note: This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of the pan (either a a 9"x13" inch aluminum, non-stick baking pan).
- Pour the dough into the pan. The dough may seem to "deflate" but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it. It will spread more in the second rise.
Second rise
- Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Note: If you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take two hours but up to four hours until the dough no longer feels cold and springs back when you press on it.
Preheat the oven
- Preheat the oven to 450°F / 232°C.
- When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
Bake
- Transfer the dough to your prepared pan. Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.
- Season with a generous pinch of sea salt and place into the oven for 22-25 minutes until golden brown and crispy. Depending on the strength of your oven, baking time may vary by a few minutes. Leave the focaccia in the pan for 10-15 minutes before transferring to a wire rack to cool before slicing.
Notes
- Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. First, heat up the water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
- Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast leftover focaccia in the oven to revive the texture. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
- Overnight schedule sample (if you'd like to try an overnight rise): Once you've completed the stretch and folds, oil the bowl, place in the fridge, cover with plastic wrap and refrigerate little as 2 hours to as long as overnight. After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions. Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
105 Responses
Most amazing focaccia I’ve ever had! And so easy to make
Thank you Lore! 🙂
Super. Niciodata nu mi-a iesit asa de faina 🙂
Multumesc de explicatii si reteta.
Multumescu mult!
My favorite bread to make. So easy and tasty
Thank you!
The bread is delicious!!!! I had a hard time getting it out of the pan though, do you think it was because I didn’t out enough oil in the pan?
Hi Stacey! Was it a glass or aluminum pan? I recommend a true non-stick aluminum pan for best results. Glass is a poor conductor of heat. Next time, try a piece of parchment paper on the bottom. 🙂
First time focaccian here and WOW!! This recipe is absolutely perfect and is going in our weekly rotation! Thank you for sharing
Yay! We’re so happy you love our focaccia!
I made this to use for panninis. It was OK. I added everything bagel, rosemary, & course sea salt on top. I missed the part of the instructions that said do not store in refrigerator and wrapped in plastic & put it in there anyway. Day after I toasted in toaster oven & dipped in a robust olive oil with some dipping spices & holy cow, it was fantastic. I am making cream of celery soup for dinner tonight & plan to make some croutons with it for in the soup. I will make this again for these reasons.
BTW, it was fun to make because the dough was so jiggly.
Thank you, Gail! So happy you liked our recipe. We have to try enjoying it your way.
Can I make this with gluten free bread flour?
Thank you for your question. This recipe has not been tested with gluten-free flour. If you try it, please let us know the final results.
Hello! I’ve already made the dough and realized my aluminum pans dont have high edges. Is this is problem? Should I switch to a glass cake pan?
Hi Andria, depending on how low the sides are, it shouldn’t be an issue as the bread structure is pretty sturdy. Please let me know how the results turned out!
Absolute FAVORITE bread recipe!! Everyone loves it and I always get asked to make it for family gatherings! If I were to explore the world of add ins (cheese, rosemary, etc) would this recipe work? What step would be good to add them in??
Thank you for such a lovely review! 🙂 Focaccia is very versatile with add-ins! My advice is to avoid mixing too many wet ingredients into the dough itself as it can weigh it down and affect the rise. Instead, try layering moist toppings like tomatoes or sautéed mushrooms on top of the dough after dimpling and just before baking. This way, you can keep the signature airy texture intact while still adding flavor. I hope this helps. Happy baking!
Worth every waiting moment!
Thank you, Lavinia!
Have you ever used sourdough discard in place of the yeast. If so how much and would you cut out the sugar when using discard
Hi Theresa, you may substitute the yeast with 100g of sourdough starter and omit the sugar. I recommend to increase the time between each stretch and fold to 30 minutes. After the stretches, proof the dough overnight in the fridge. Follow the rest of the recipe instructions. I hope this helps!
Hi. Thank you for your reply! 100g of discard or active?
Active 🙂 Anything between 100g to 110g is great. Please let me know how it turns out! 🙂
Absolutely the best focaccia recipe on the internet.
Thank you, Dennise! We’re so glad you enjoy our focaccia recipe.
We cannot go a week without making this focaccia recipe. It replaces every other recipe we’re ever had. It makes the most delicious Italian sandwiches too! 10/10
Thank you, Caitlin! We sure do love our focaccia recipe as much as you.
Amazing recipe, easy and delicious
Yay! We love to hear that. 🙂
I actually just started this recipe and mistakenly added a finer salt, is it completely ruined? Or can I salvage? I could also restart with a course salt
Hi Payton! It’s not ideal but it should be okay. It will definitely be more salty and may not produce as much bubbles. I have a conversion in the recipe card for fine salt use for next time. 🙂
I will try it immediately!!
Let us know what you think. 🙂
Could you please clarify the correct amount of sea salt. I previously printed the recipe and it said 1 tbsp sea salt. I notice that the recipe now states 2 tbsp of sea salt. Also is it fine or coarse sea salt or perhaps Maldon flaked sea salt that you use?
Thank you,
Christine
Hi Christine, thank you for your questions! Coarse sea salt is recommended. I only sprinkle Maldon flaked sea salt over the focaccia right before baking. I’m sorry, there seems to have been some glitches with recipes transferring incorrectly but that has since been fixed. Confirming the amount of sea salt to use is 1 Tablespoon – although 2 Tablespoons works just fine. I hope this helps. 🙂
My first time making focaccia and I’m so happy I found this recipe. The instructions were perfect. I did put too much salt on top of mine according to my husband because I only had the fine one not the sea salt but I like salty so it was fine for me. The next day it wasn’t as salty. It made a delicious side to pasta and using it for sandwiches. I will definitely use this recipe again.
Hi Ruth, we’re honored for such a lovely review! Thank you for taking the time to share your experience. 🙂
This was easy to follow and hard to mess up. Makes an impressive loaf with little effort. I made it with everything bagel topping because I couldn’t find the rosemary. So good! Will definitely make again and again.
Thank you for such a lovely review, Elizabeth! We’re so glad you enjoyed our focaccia! 🙂
Indeed an easy focaccia to make. This was my first one and I was so fascinated by the entire process. The result was yummy! Give it a try! You won’t regret it!
Thank you for the lovely review, Livia! We’re happy our focaccia impressed you and your taste buds. 🙂
I love this focaccia recipe! I recently decided to give it a try, having tried different ones in the past. This specific one is the queen of focaccias!!!! It turns out soft and perfectly balanced in all ways! You need to try it to know what I’m saying. Period.
Thanks so much, Sally! Truly, the sweetest compliment. 🙂
If you want a focaccia recipe to have for life, this is it. It’s absolute amazing. I’ve already made it many times, and it does not disappoint everytime. Once you try it you will be wanting to make it over and over again! I’ve got lots and lots of compliments on it:)
Thank you for the lovely review, Lavi. I’m happy to hear my focaccia has become a big hit! 🙂
Delicious! New family favorite! So glad I stumbled upon this. This recipe was so easy to follow, all of the steps are very clear. As someone who has failed at bread recipes many times, I felt confident in the recipe as I followed it and was successful! Worth trying out, even for a beginner.
Thank you so much for the lovely review, Amanda! To this I’ll say mission accomplished because our goal is to make sure everyone feels confident in the kitchen, even with our more intimidating recipes. Happy baking! 🙂
Perfect recipe! I just replaced the dry yeast with fresh yeast.
Thank you for the lovely review! We don’t have fresh yeast as readily for purchase in our area so I’m happy to hear the substitute worked our perfectly. 🙂
Literally the easiest recipe to follow and my focaccia turned out PERFECT the first time!!!
Thank you for the lovely review, Sara! Happy baking! 🙂
Do not make this recipe. You will never again be able to eat regular bread. Everything bagels will forever make you wish you were eating this focaccia. Your friends will tire of hearing how much you love focaccia. Your days will center around the timing of baking this bread. You will end up a recluse who bakes the most perfect focaccia of all time and lives happily ever after.
This is my favorite review of all time!! Thank you so much, Becky! 🙂
WHAT A HIT! I’ve used this recipe now a dozen or more times and it is always INCREDIBLE! So simple, with perfect easy to follow instructions! My one advice is to definitely stick to the high quality flour, it makes a big difference. This one is a crowd pleaser every single time, and while I’m a pretty proficient home cook, I have exactly zero experience baking bread before this recipe!
Thank you for the lovely review, Tina! We’re so happy when our focaccia gains the sweet attention it deserves. 😉
Perfect recipe. I’ve tried a lot of focaccia recipes with no success. This is the best one yet!
Thank you, Dae! We love to hear this and we’re happy for your baking success. 🙂
I cannot even tell you how good this focaccia bread is. You need to try it for yourself. I’d give it 10 stars if I could. My husband and kids ask for this every week. Another home run recipe!
Thanks so much, Karina!! We’re so glad this recipe is getting all the recognition it deserves! 🙂
I made this yesterday and it turned out amazing! I’ve recently begun experimenting with baking different breads and this one is the winner so far by a landslide. I got a nice crisp on the outside and the inside was so pillowy and soft. I sprinkled some garlic powder and Italian seasoning and diced baby tomatoes over the top. This is a perfect recipe to dress up with whatever toppings you want. I will definitely be bookmarking this recipe and making it again.
Hi Anne! We really appreciate the lovely review. 🙂 Happy baking!
This recipe changed my life ! I never understood the hype until I made your recipe! 100%
It’s an honor 🙂
Is the tablespoon of salt correct?
Yes.
This was absolutely fantastic bread! I attempted 3 times before on foccacia bread with different recipes and the bread was never jiggly, or bubbly. Thank you so much for sharing this with others this amazing recipe!
Hi Daniela! Your comment put a smile on my face. Thank you for the kind review. 🙂
I’ve made this recipe more than 10 times since I found it a few months ago, and my friends and family absolutely love it! I’ve tried many focaccia recipes and nothing compares to the pillowy texture and crispy outer shell. This is a wonderful recipe, and I encourage beginner bread makers to make this.
Make at your own risk because this is addictive!
Haha thank you, Oana! Maybe I should put a warning label on the recipe!
The OG of breads – this is the BEST bread for a sandwich hands down. Fluffy, lightly salted, and the best texture. I’ve eaten this more times than I can count, it’s that good!
⭐️⭐️⭐️⭐️⭐️
Yay!! The love for focaccia is limitless!
WHOA
I’ve been “learning to bake bread” as my new years resolution, mostly through a popular baking book. To say this recipe blew all previous tries from that book is an understatement. This is now my go-to party pleaser and daily use bread.
Can I request a Rye or Pumpernickel recipe? I have some beautiful rye flower I haven’t used yet, but am not sure I trust my book anymore!
Thank you!!!
Hi Brett, wow! We are honored to have such a high review. We’re so glad you had much success with our recipe. I will work on a rye or pumpernickel bread. Come back again soon but until then, happy baking!
To say I love making this focaccia is an understatement. I make it 2-4 times a week because my kiddos love it so much. Simply the best!
Thank you, Debbie! Happy Baking!
Patricia makes the best focaccia ever. Ever since she showed me how to make it, it’s on repeat on the weekly menu and my family can’t get enough of it. Took it to a party and it was gone in no time with people asking for more. The best part about it is how easy it is to make.
Thanks Patricia ❤️
Thank you so much, Mari! Just doing what I love most! 🙂
Hands down, the best recipe for focaccia. I can eat this every day and not get sick of it!
That’s what we love to hear 🙂
This is a great focaccia recipe and it’s easy to follow. Me and my family love it and they ask for it frequently! I’ve also made it and given it to friends as gifts, and they’ve loved it too and asked for the recipe! Thank you for posting this and explaining the steps so well.
Bread bags are the best kind of gifts! Thanks for sharing, Tabitha! 🙂
Came out perfectly! We loved it. I added some Maldon Salt and Rosemary to the top. This recipe is a keeper!!
Yay!! Another bread success 🙂
This is the first bread I’ve ever made (beside banana bread). The video and instructions were so helpful and I felt confident that I could do this without messing it up. And it worked! It was so delicious. I added a bit of rosemary to one half as an experiment and that worked great too!
This comment made me smile! You can do it and you did! 🙂
Thanks so much Andra! 🙂
My first focaccia ever and I couldn’t have done it without your recipe and guidance!! A family favorite!
Hi Omi, I’m glad my tips helped you! Happy Baking 🙂
Thank you, Lily! Happy to hear your entire family is enjoying my favorite carb recipe. 🙂
This bread is unreal! I’ve used other recipes in the past and struggled to get a fluffy, bouncing result. If you have too, this is your answer! love love love it!
Hi Jen, your review left a big smile on my face. Thanks so much!
Hi Kathy, thank you so much for sharing! I’m glad your family is enjoying my delicious focaccia recipe. It’s our favorite!
I get so excited everytime I get to eat this! So yummy!
Thanks so much, Esti! I’m glad to hear you’re enjoying my focaccia!
Your blog posts are so thorough and very intentional. It’s like you could read my mind. Thanks so much for helping me be successful at my first homemade bread. Thank you again.
Thank you, Denise! So happy to hear about your successful bread making. 🙂
Would I be able to do half whole wheat and half bread flour with this recipe?
Hi Christine, I have tried using half all-purpose and half bread flour and it turned out wonderful, but I haven’t tried whole wheat. Please let us know how it turns out. 🙂
We have tried substituting will half all-purpose and half bread flour but not wheat flour. The end result was very very very good so we don’t see why it wouldn’t work with whole wheat! 🙂
The absolute best and EASIEST focaccia recipe I have ever tried! Thanks so much for sharing your gift with all of us
Thank you, Claudia! That’s what I’m here for. 🙂
Love love this recipe! So fluffy!!! I never thought I could bake bakery style bread until I tried this recipe! My kid love it. We finish eating batch in a couple of hours!
Yay! So happy to hear about your successful bread making. 🙂