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–+ servings
Close-up of the airy crumb and crisp crust of focaccia-style bread

Quick & Fuccacia

Easy no-knead focaccia-style bread with an olive oil crust, flaky salt topping, and a soft, airy crumb.
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Prep Time 10 minutes
Cook Time 22 minutes
chill time 1 hour 15 minutes
Total Time 1 hour 47 minutes
Servings: 8 slices
Course: bread
Cuisine: italian-inspired
Calories: 155
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Dough
  • 2 cups 300 g bread flour
  • 1 1/8 tsp 3.5 g instant yeast
  • 3/4 tsp 4.5 g cooking salt
  • 1 cup + 2 tbsp 280 ml / 280 g very warm water
Baking/Topping
  • 1 1/2 tbsp extra virgin olive oil
  • 1/4 tsp heaped sea salt flakes

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Parchment paper
  • Baking dish
  • Plastic wrap or cover
  • Oven

Method
 

  1. In a mixing bowl, combine the bread flour, instant yeast, and cooking salt.
  2. Add the very warm water and mix until a sticky dough forms and no dry flour remains.
  3. Cover tightly and let rise until puffy and bubbly.
  4. Line a baking dish with parchment paper and drizzle a little olive oil over the parchment.
  5. Scrape the dough into the dish and gently spread. Cover and rest again until relaxed.
  6. Drizzle olive oil over the surface. With oiled fingertips, press deep dimples across the dough.
  7. Sprinkle with sea salt flakes.
  8. Bake at 425°F (220°C) until deeply golden and crisp on top (about 20–25 minutes).
  9. Cool 10 minutes, slice, and serve warm.

Nutrition

Serving: 8slicesCalories: 155kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.6gSodium: 300mgPotassium: 40mgFiber: 1gSugar: 0.2gCalcium: 6mgIron: 1.4mg

Video

Notes

  • If using active dry yeast, dissolve it in the warm water first and let it foam, then mix with flour and salt.
  • For a thinner, crispier result, use a slightly larger baking dish. For thicker slices, use a smaller dish.
  • Reheat leftovers in a 350°F (175°C) oven for the best texture.
 

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