Focaccia might just be the unsung hero of homemade bread recipes—it’s deeply golden, crisp-edged, and soaked in grassy olive oil, all while being impossibly light and airy inside. This instant yeast focaccia recipe is a go-to for both beginners and seasoned bakers craving bakery-style bread at home, without needing a long fermentation time. If you’ve been diving into easy bread recipes for beginners or looking to branch out from yeastless bread recipes and quick bread recipes no yeast, this one bridges the gap with a straightforward technique that feels achievable but still yields complex, satisfying results. This isn’t just a loaf—it’s the kind of bread you rip apart with your hands, dunk into soup, or use to cradle savory sandwich fillings.
Golden Crust, Pillowy Center: Instant Yeast Focaccia with Olive Oil
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rise Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Side Dish
Cuisine Italian
Servings 12 squares or 6 generous portions
Mixing bowls A large one for the dough, and a smaller one for mixing water and yeast
9x13 baking pan Metal works best for a crisp bottom, but a glass pan works too
Wooden spoon or dough whisk For mixing the dough
Plastic wrap or damp towel To cover the dough while it rises
Oven mitts Because you’re about to pull out golden perfection
Optional: Stand mixer with dough hook (if you don’t want to knead by hand)
Dutch oven (alternative method) While focaccia is usually pan-baked, a dutch oven can be used to create a steam-filled environment for an extra-crispy crust. This tweak can be fun if you’ve been dabbling in dutch oven bread recipes.
- 4 cups all-purpose flour plus extra for dusting
- 1 packet 2¼ teaspoons instant yeast
- 1½ teaspoons kosher salt
- 1½ cups warm water about 110°F
- ¼ cup good quality olive oil plus more for drizzling
- 1 tablespoon sugar to feed the yeast
- Flaky sea salt for topping
- Optional toppings: Fresh rosemary cherry tomatoes, thinly sliced red onion, or garlic slivers
Mix the dough
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Give it a stir and let it sit for 2–3 minutes until slightly foamy—instant yeast doesn’t need full activation, but this helps dissolve it. Add flour and salt, and stir with a wooden spoon or dough whisk until a sticky dough forms.
Knead lightly
Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. This step separates focaccia from some homemade bread without yeast—there’s gluten development involved, and it’s so satisfying.
First rise
Coat a clean bowl with olive oil and place the dough inside, turning it once to coat the surface. Cover with plastic wrap or a damp towel and let rise in a warm place for 45 minutes. The dough should double in size and feel soft and puffy.
Shape and second rise
Grease your baking pan with olive oil (don’t be shy here—it helps create that crusty base). Turn the dough into the pan and gently stretch it to the edges. If it springs back, let it rest for a few minutes before continuing. Cover and let it rise again while the oven preheats.
Dimple and top
Preheat your oven to 425°F. Use oiled fingers to poke deep dimples all over the surface of the dough. This isn’t just for looks—it helps hold pools of oil and toppings. Drizzle generously with olive oil, sprinkle with flaky sea salt, and add your optional toppings.
Bake until golden
Bake in the center of the oven for 25 minutes or until the top is golden brown and the edges are crisp. Let it cool in the pan for 10 minutes before slicing. You’ll hear the crust crackle as it cools—pure music.
Pairings
Focaccia’s versatility makes it ideal for so many pairings. Serve it warm with a dish of extra virgin olive oil and balsamic vinegar for dipping. Or make a sandwich with grilled vegetables, mozzarella, and pesto for a Mediterranean-style lunch. A bowl of creamy tomato soup turns this bread into a comforting meal. For brunch, try topping pieces with ricotta and honey. And let’s not forget its role as a sidekick to hearty Italian dishes like lasagna or chicken parm.
For a wine pairing, a glass of chilled Pinot Grigio or a light red like Chianti works beautifully. The bread’s oiliness and saltiness balance well with a little acidity.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, just proof it first by dissolving it in warm water with the sugar and letting it sit for 5–10 minutes until foamy. This small adjustment turns the recipe into one of the great active dry yeast bread recipes.
2. Can I make this focaccia without any yeast?
Not this specific version—yeast is crucial for its airy rise and chew. But if you're after yeast free bread recipes or no yeast bread recipes easy enough for beginners, consider flatbreads or soda breads.
3. Is this a good bread recipe for beginners?
Absolutely. With one rise and minimal kneading, it’s one of those easy white bread recipes that’s great for first-timers. It’s much more forgiving than traditional sandwich loaves.
4. Can I use this recipe to make a yeast sandwich bread?
Technically yes, though the crumb is more open and airy. For a tighter crumb ideal for slicing, check out other yeast bread recipes made specifically for loaves.
5. How should I store leftovers?
Keep the focaccia wrapped in foil at room temperature for up to 2 days. Reheat in the oven for a crisp finish. For longer storage, slice and freeze it. Toast from frozen or reheat in a hot oven.
