Easiest Focaccia Recipe Ever
Easiest Focaccia Recipe Ever is a easy Italian recipe that serves 8. 150 calories per serving. Recipe by Kane Bergman on YouTube.
Prep: 14 hrs 20 min | Cook: 30 min | Total: 15 hrs 10 min
Cost: $2.65 total, $0.33 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 10 g Salt (fine sea salt)
- 5 g Instant Yeast (about 1½ teaspoons)
- 350 ml Water (lukewarm, about 25‑27°C)
- 60 ml Extra Virgin Olive Oil (30 ml for dough, 30 ml for showering and topping)
- 30 g Parmesan Cheese (freshly grated)
- 1 tbsp Fresh Rosemary (finely chopped)
- 1 tsp Flaky Sea Salt (for finishing)
Instructions
Mix Dry Ingredients
In a large mixing bowl combine the sifted flour, fine sea salt, and instant yeast. Stir with a whisk or spoon until evenly distributed.
Time: PT5M
Add Water and Form Dough
Pour the lukewarm water into the well, add 30 ml of olive oil, and mix with a wooden spoon or hand until a shaggy, sticky dough forms.
Time: PT5M
First Rest (Autolyse)
Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This allows the flour to hydrate.
Time: PT30M
Gentle Fold Series
Wet your hand, lift the dough, fold it over itself, and repeat this pick‑up‑fold motion 4 times. Turn the bowl and repeat another 4 folds so the dough gets a bit of structure without kneading.
Time: PT5M
Olive Oil Shower
Drizzle the remaining 30 ml of olive oil over the dough, then use your oiled hand to gently pull the dough into a rough rectangle, folding it onto itself a few times. Cover again with plastic wrap.
Time: PT5M
Overnight Cold Fermentation
Place the covered bowl in the refrigerator and let it ferment slowly overnight (about 12 hours). The dough will rise and develop flavor.
Time: PT12H
Room‑Temperature Proof
Remove the dough from the fridge, keep it covered, and let it come to room temperature and finish proofing for 90 minutes.
Time: PT1H30M
Shape and Dimple
Generously oil a baking tray, then turn the dough onto the tray. Oil your fingertips and gently press the dough outward, creating deep dimples. Quickly pop any overly large air bubbles with your fingertips.
Time: PT5M
Add Toppings
Sprinkle the grated Parmesan evenly over the surface, followed by the chopped rosemary and a light dusting of flaky sea salt.
Time: PT2M
Bake
Preheat the oven to 425°F (220°C). Bake the focaccia for 25‑30 minutes, until the top is golden‑brown and the crust is crisp while the interior stays soft.
Time: PT30M
Temperature: 425°F
Cool and Serve
Remove the focaccia from the oven, let it cool on a wire rack for 10 minutes, then slice and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 10% less water)
- Instead of Salt: Kosher Salt (use 1.5× amount)
- Instead of Instant Yeast: Active Dry Yeast (activate in warm water)
- Instead of Water: Filtered water
- Instead of Extra Virgin Olive Oil: Light olive oil, Avocado oil (for shower)
- Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Flaky Sea Salt: Coarse kosher salt
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Measuring Cup
- Plastic Wrap
- Baking Tray
- Parchment Paper (optional)
- Pastry Brush (optional)
- Oven
- Bench Scraper or Spatula (optional)
- Kitchen Towel (optional)
- Sharp Knife (optional)
Critical Steps — Do Not Skip
- Gentle fold series to develop gluten without kneading
- Overnight cold fermentation for flavor and structure
- Olive oil shower to keep dough moist and create a glossy crust
- Dimpling and topping before bake to achieve classic focaccia texture
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for both the dough and the finishing drizzle; it adds flavor and a beautiful sheen.
- For extra aroma, toast the rosemary briefly in a dry pan before sprinkling it on top.
- If you like a chewier crumb, increase hydration to 75 ml water per 500 g flour.
Troubleshooting
Dough is too sticky to handle.
Dust your hands and the work surface lightly with flour, but avoid adding too much flour which can make the crumb dense.
Bread does not rise enough.
Check that the yeast is fresh and that the water temperature is between 25‑27°C. Extend the room‑temperature proof by 30 minutes.
Crust is too hard or burnt.
Reduce bake time to 25 minutes or lower oven temperature to 410°F (210°C). Cover loosely with foil for the last 5 minutes if over‑browning occurs.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.
Room temperature: Best eaten the same day; can stay fresh for 4‑5 hours uncovered.
Make-Ahead Tips
- The dough can be shaped, topped, and frozen before baking; bake from frozen adding 5‑7 minutes to the bake time.
- If you need the bread sooner, reduce the cold fermentation to 4‑5 hours and let the dough proof longer at room temperature.
Frequently Asked Questions
What is the cultural significance and history of focaccia (ficasha) in Italian cuisine?
Focaccia, known as "ficasha" in some regional dialects, dates back to ancient Roman times as a simple flatbread baked on hot stones. It became a staple in Liguria and throughout Italy, often served as a snack, side dish, or base for toppings, reflecting the Italian love of simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, olive‑oil‑rich, and topped with rosemary or sea salt. In Puglia, it may be thicker and topped with tomatoes and olives. In Tuscany, it is often seasoned with herbs and sometimes stuffed with cheese. Each region adapts the basic dough to local flavors.
How is authentic focaccia traditionally served in Italy?
Authentic focaccia is served warm, drizzled with extra‑virgin olive oil and a pinch of flaky sea salt. It is commonly enjoyed alongside soups, salads, cured meats, or as a base for sandwiches. In many Italian homes it is eaten straight from the oven as a snack.
During which occasions or celebrations is focaccia traditionally associated in Italian culture?
Focaccia is a everyday staple but also appears at festivals, market stalls, and family gatherings. In Liguria, it is often baked for the feast of Saint John and served during summer picnics and wine tastings.
What makes focaccia (ficasha) special or unique in Italian cuisine?
Focaccia’s uniqueness lies in its airy, open crumb, crisp olive‑oil‑laden crust, and the freedom to add simple toppings like rosemary, olives, or cheese. The technique of dimpling the dough creates pockets that trap oil, giving it a moist interior and a crunchy exterior.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses high‑gluten flour, sea salt, fresh yeast or instant yeast, water, and extra‑virgin olive oil. Acceptable substitutes include bread flour for a chewier texture, active dry yeast (activated in warm water), and high‑quality vegetable oil if olive oil is unavailable, though flavor will differ.
What other Italian dishes pair well with focaccia made by Kane Bergman?
Focaccia pairs beautifully with minestrone soup, caprese salad, prosciutto and melon, grilled vegetables, or as a base for panini filled with mozzarella, tomatoes, and basil.
What are the most common mistakes to avoid when making focaccia using Kane Bergman's no‑knead method?
Common mistakes include over‑mixing the wet dough, using water that is too hot which can kill the yeast, not giving the dough enough time to rest and ferment, and forgetting to oil the dough generously, which leads to a dry crust.
Why does this focaccia recipe use a series of gentle folds instead of traditional kneading?
The gentle folds develop gluten gradually while keeping the dough hydrated, which is essential for a no‑knead method. This technique creates the characteristic open crumb without the labor of kneading.
Can I make Kane Bergman's focaccia ahead of time and how should I store it?
Yes. After baking, let the focaccia cool completely, then wrap it tightly in foil and store it in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a 350°F oven for 5‑7 minutes to restore crispness.
What does the YouTube channel Kane Bergman specialize in?
The YouTube channel Kane Bergman focuses on approachable, science‑backed home baking tutorials, breaking down complex techniques into simple, practical steps for everyday cooks.
How does the YouTube channel Kane Bergman's approach to Italian bread differ from other cooking channels?
Kane Bergman emphasizes minimal equipment, no‑knead methods, and clear explanations of the underlying chemistry, allowing viewers to achieve bakery‑level results without advanced skills, unlike many channels that rely on traditional kneading and long fermentation.
Last updated: September 6, 2026
