Easy Crispy Focaccia

Easy Crispy Focaccia

Easy Crispy Focaccia

I was not able to achieve this crispy crust using a regular baking pan, hence the baking stone. Most ovens take at least 1/2 hour (mine even longer) to reach 500° F. If using rosemary, I find that crushed rosemary sticks better than whole slivers.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Makes: 8 slices

Easy Crispy Focaccia

Ingredients:

  • 1 1/2 cups bread flour (preferred over all purpose flour)
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon dried Italian herb blend or rosemary (or a mix of both)
  • 1/2 teaspoon salt
  • 3/4 cup warm water (around 120-125° F)
  • 1 Tablespoon olive oil for brushing
  • A little extra herbs for topping

Instructions:

  1. In a bowl, combine flour, yeast, Italian herbs, and salt.
  2. Stir in water. Mixture will be thick and form a ball.
  3. Cover with plastic wrap and let stand at room temperature for 1 hour.
  4. After about 45 minutes, place a pizza stone in a cold oven and preheat to 500° F. Cover a pizza peel with parchment paper.
  5. After the dough has rested for the hour, place it on a floured surface and sprinkle with a little flour. Knead the dough 12 turns, using a scraper if needed.
  6. Place dough on the parchment paper and with floured hands, press into a 10-inch circle. Cover with a towel and let rest 10 minutes.
  7. With floured knuckles, make about 20 indents all over the dough.
  8. Brush entire dough lightly with olive oil. Sprinkle lightly with Italian herbs or rosemary and a little salt.
  9. Slide the dough with parchment paper onto the hot stone and bake for 10-12 minutes or until edges are browned.
  10. Remove to a cutting board and slice into wedges. Serve warm.

Note: There's more on this recipe in my blog. Click here.

61 Comments on "Easy Crispy Focaccia"

  1. Ceecee

    Sorry for the focaccia recipe do you put pizza stone on bottom of oven

  2. Ceecee

    Do you put the pizza stone on the bottom of the oven

  3. Theo107

    I made the rosemary focaccia this afternoon to serve with dinner this evening and it was not only incredibly delicious it was also incredibly easy to make, too !
    I followed Jenny’s recipe and her concise directions, but I made one small addition to the dough. Because I over estimated the amount of fresh rosemary needed when I was cutting it from my plant, I added the excess, about
    1 Tbsp. of minced rosemary, to the dough along with the Italian herb mix.
    I love the flavor of rosemary, so adding that extra tablespoon was perfect for my palate.
    Jenny’s crispy rosemary focaccia recipe is, by far, the easiest, quickest, and the most delicious focaccia that I have ever baked !
    Thank you, Jenny !

  4. Natalina

    I made this a pizza base with the Italian herb blend, skipped adding extra rosemary. Baked it on a ceramic pizza stone. Excellent!!! Rolling it out to 10” for a pizza makes a very thick one though. Not that anyone complained.

  5. Kathryn

    I made Focaccia today while sheltering in place here in Texas. It turned out great. All I had was AP flour.

  6. Fran

    I don’t have a pizza stone yet ($$$) to bake bread but I do have a 6-inch Mexican 1-inch thick clay tile, wide enough to make a small loaf for me, myself and I. Anyone think this would work?t I’m concerned it might crack..use it damp? With water in a tray at bottom? Or can I bake in a steel pot? I haven neither the money nor the cupboard space for a Dutch oven..

    • Jenny Can Cook

      Which recipe are you asking about?

    • Geri

      Hi, I made this Foccacio in a well-oiled roasting pan and it turned out great. Placed it on the lowest rack in the oven. Another time I turned it into pizza — same way, same recipe (without the Rosemary) used only Oregano, was also great.

  7. Roger Gurley

    Jenny,

    Just wanted to say THANK YOU! I didn’t try this recipe but I looked on YouTube for “How to make baby back ribs” and your video was the first to come up, thankful that it did, see I’m 49 and always wanted to try and make ribs but was always scared too, my Mom always made them and tho they were good they have always been very tough, well let’s just say I followed your recipe except for the rub and we just finished eating and OMG they were delicious! Never did I imagine it being so easy , now I’m anxious to watch more of your videos. Thank You again!!!

    Sincerely,
    Roger Gurley

  8. Lecia

    Jenny you’re awesome……and your dry sense of humour crazy. I want to start cooking again after some yucky times, but I need to know……why o why do u not weigh 400 lbs.? Your recipes seem to be amazingly easy and thank you!

  9. Lecia

    Jenny you’re awesome……and your dry sense of humour crazy. I want t

  10. Elizabeth Bing

    Can I use this bread for pizza? I hear that the latest take on pizza in Manhattan is a fluffier bread crust (yeast), in making pizza.

  11. Mark

    Do you have the nutritional information for your recipes? I am watching my carb intake. Thanks.

  12. Helene

    Jenny thank you for the focaccia recipe, I just put one in the oven, this is the second one I am making. It is delicious and easy. Thank you

  13. Theresa_G

    Oh My, this is absolutely the bee’s knees. Have you ever made traditional Spanish Tortas? Have you ever thought of doing live classes for a fee I would definitely pay for that!

    OO,
    Theresa

  14. Helen Phillips

    Oh Yum. Loved making this, and it is so good. Somewhere I have an Italian dipping sauce, and I’m going to look it up. I enjoy making breads of all kinds, and this is a favorite. Thanks

  15. Amy

    I love all of your recipes. Especially love your entertaining videos .. miss you

  16. Carol

    I love your recipes and I miss you on Youtube. : (

  17. Arlene

    Love your recipes but any idea on carbohydrate content? My son is a brittle Type 1 diabetic. Thanks

  18. wellinmysoul

    thank you Jenny. thinking adding anchovies and garlic and calamari olives would be a good tangent. like others, I miss your cooking videos. be well.

    • Lesley Royster

      Hi, I just read your comment to Jenny about the focaccia bread with anchovies & olives. Sounds wonderful let me know how it turns out and measurements.
      This is the first recipe of hers I’m making today, the orginal dutch oven bread. Looking forward to it.
      Thanks for sharing!

  19. sandi Hughes

    I have a daughter that is gluten free per DR. and she misses some breads. Do you happen to have a gluten free recipe for this. And gluten free foods and breads are expensive. thank you for your recipes

    • Theo107

      Check out King Arthur’s website. They have gluten free bread mixes as well as a good selection of gluten free flours. I feel that King Arthur flours are superior to other brands and they also have many other products for the home baker as well.

  20. Helen l Phillips

    I make all your recipes that I can. Love the Artisan bread and make it often. I have the pizza stone, also parchment paper will be making this today. When letting the bread rest I cover with the bowl instead of a cloth, also found the parchment paper in precut sheets. I bought the stone, plus a large peel from Amazon, the peel is huge, and handle folds over for storage. Love your recipes, thank you so much.

    • Dee

      Thanks for the terrific recipe. I made it exactly like Helen did and it turned out so, so yummy. A keeper!!!

  21. Liborio

    Welcome back Jenny. I am a subscriber on youtube and I enjoy your style of cooking and baking. Keep the videos coming.

  22. Anyse

    Use an inverted cast iron skillet. I did. It works rather well. Also, if you want to season the pan, you can keep it in the oven to finish seasoning it after you make the bread!

    • Nana

      Thanks sooo much for this comment. I used inverted large cast iron skillet and it worked FABULOUS !!!

      Jenny I LOVE your website, great recipes, fun sense of humor !

  23. Sandi

    PEOPLE JENNY GAVE US A AWESOME RECIPE… STOP ASKING STUPID QUESTIONS…READ!!

    • wellinmysoul

      who appointed you as the appropriate question police…..?

    • Debbie Eckstein

      There are no such things as STUPID questions. this is how we learn. there are, however, STUPID comments such as yours, which are not constructive nor helpful, so mind your business.

  24. Mary L Chulak

    Jenny, this recipe looks so good and so easy! I am happy I have both a pizza stone and pizza peel so I can try it. I have a vegetarian vegetable soup recipe I would like to try, and this focaccia would be wonderful with it.

  25. Jan K

    Jenny love your videos, wish you would do more of them, you are such a sweet lady and I really enjoy trying them.

  26. Donna Anderson

    Oh Jenny, I miss your videos so much ! you are such a delight to watch and a wonderful teacher! I has lost my zest for cooking and baking which I used to enjoy but just seemed to loose it, and watching you was so enjoyable and you not only simplified cooking but your enthusiasm just sparked somthing in me and for a bonus you always do healthier ways of cooking. Thank You for all the time and effort you share with all of us , would love to see you make a video once in a while if possible? I know so many miss you, Bless You Donna

    • Rich Frisk

      Yes, I miss Jenny’s video too. She did really good with them and with a great sense of humor.

  27. Donna Anderson

    Oh Jenny, I miss your videos so much ! you are such a delight to watch and a wonderful teacher! I has lost my zest for cooking and baking which I used to enjoy but just seemed to loose it, and watching you was so enjoyable and you not only simplified cooking but your enthusiasm just sparked somthing in me and for a bonus you always do healthier ways of cooking. Thank You for all the time and effort you she with all of us , would love to see you make a video once in a while if possible? I know so many muss you, Bless You Donna

  28. Julie Walker

    I just wanted to thank you for posting a new recipe! I love your videos, and can’t wait to try this soon. I tried your bread, and I had to add a little gluten to get it to rise enough in my home here in Alabama,( state of crazy weather.) But the bread was great!

  29. Tinnab

    Curious about your baking stone it looks so much different than mine. HOw thick is it and where di you purchase?

    • Jenny Can Cook

      What you see in the photo is only the parchment paper, which is darkened from the hot oven. I don’t remember where I bought my pizza stone but you can see it in my bbq chicken video at the 2:35 minute mark. http://youtu.be/CeLYiUKmDYQ

  30. Windy

    Didn’t see answer to question: What if I don’t have pizza Stone?

    • Jenny Can Cook

      I could only obtain the crispy crust using a pizza stone and not a regular pan. I included this info at the top of the recipe, in a post below, and in the blog. I hesitated posting this recipe because I knew not everyone would have a pizza stone but I really wanted to share the recipe. My apologies to anyone who might be disappointed.

      • Anyse

        I inverted my 12-inch cast iron skillet to do this and it really worked excellently!

    • Helen l Phillips

      I bought my pizza stone at Amazon

  31. Ceci

    Hi Jenny.

    Instruction #4, says “Cover a “pizza peel” with parchment paper.. What is that?

    Thanks. I’m loving your recipes!

    • Jenny Can Cook

      Please click the link at the bottom for the blog post.

  32. Beth

    In the recipe you mention that bread flour is preferred. Does that mean that AP flour may be used? How will the results differ?
    Thank you! I can’t wait to try this recipe.

  33. Jack o

    I followed your quick bread recipe to the letter. However I used artisan flour. The bread came out moist on the inside. The only thing I can point to is the flour. Am I wrong? Jack

  34. Jenny Can Cook

    For those without a baking stone, I’m sorry but I was not able to achieve the crispy crust using a regular pizza pan.

    • Ruthie

      If one doesn’t have a pizza stone, you can use floor tiles (ceramic/porcelain) and lay them on the bottom rack of the oven. Works great!

      • Theo107

        Ruthie : this is a really great suggestion ! I have been using two 12 inch porcelain wall tiles for all my bread baking as well as for pizza for several years and it results in a nice, crispy crust – especially the pizza. I recently learned that using the tiles when baking pies, quiches and such would put an end to soggy bottom crusts and it works like a charm. Wish I had known this ages ago !

  35. Grace

    Just a short note about ovens. Self cleaning ovens not only save you work but they also keep your kitchen cooler in the summer because of the increased amount of insulation they are built with…. thus using less electricity to hold your oven to the required temperature as well. (Keep in mind any defunct door seal) No, I’m just a retiree. Thanks Jenny, you have taught me so much. You are a pure joy.

  36. Cheryl

    This looks delicious!! I discovered your site a few weeks ago, and I am SO glad I did. I have tried several recipes and they are all winners (your ribs/dry rub/BBQ sauce are to die for!!!). I really appreciate the time and effort you put into your website and videos to provide us, your fans, with healthy, easy, tasty recipes, and that you don’t advertise or endorse anything. I find websites that do this so distracting. Your easygoing way, your sense of humour and your beautiful kitchen make me feel like I’m cooking with family and friends. I will continue trying your existing recipes while looking forward to your next new posting!

  37. Rosemarie chambers

    Hello Jenny, can I use my regular round metal pizza pan and if so what modifications do I have to make ?
    Thank you!

    • Irene

      I just looked at my parchment paper box and it says not to go beyond 425 degrees. I wanted to try your focaccia bread recipe. Can you help?
      Blessings,

      • Jenny Can Cook

        I use Reynolds brand, which says 425, with no problems.

        • Irene

          Your bread calls for a temp. more than 425. Can this temp. be use and just bake longer?

  38. Lanca

    Jenny, I don’t have a pizza stone. How should I adapt the recipe? Can’t wait to try it. Looks wonderful!

  39. Laura

    I love, love, love all your recipes!!! ♥️
    I make many and tell all I can!!
    The way you simplify everything. All is Sooo
    good and way healthier and you wouldn’t know it! Haha. I will make this soon.
    Thank you for sharing ❤️

  40. Michel Cromwell

    Oh my gosh, this looks so yummy! Can’t wait to try it.

    Jenny, have you ever used a bread enhancer?

    Thanks much!

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