Easy Focaccia Recipe (with yeast or sourdough starter), No-Knead Focaccia

[@FenrirInFlowers]

I made this using my sourdough starter, and it was amazing! I did a 24 hour ferment. Then I topped it with sautéed onions, extra sharp cheddar, olive oil, kosher salt, and freshly ground pepper before baking. It was absolutely delicious, and the crumb was perfect. I'm definitely going to make more of these regularly! It's insanely easy, and the flavor options are endless.

[@rosemarywinter892]

Thanks for sharing now I have something new to top my bread with

[@lyricalford4097]

I made this the other day the yeast way. I let it ferment in the fridge overnight and then let it sit on the counter for 6 more hours and it was awesome

[@walkingrighthere3851]

I probably watched 10 different videos and chose yours because it was simple enough to actually do. Thank you for making focaccia bread easy enough for beginners and those intimidated by complicated recipes. And thank you for including the option for a sourdough starter!

[@BakerBettie]

You are so welcome!

[@cpinn9144]

This recipe worked great! Best focaccia we have had. I let the dough ferment on the counter overnight for the 8 hrs (actually closer to 11 hrs), then finished preparing and baking the next day. I put rosemary and sea salt on half and pepperoni with parmesan on the other half. Can't wait to make this again with different toppings.

[@patphares6258]

You’re a dedicated selfless guru. Your recipes are tried and true and are detailed to the max. Very thorough and expert! Thank you for sharing with those of us who are trying hard to learn.

[@BakerBettie]

I'm so glad you enjoy my videos!

[@laurierogers3336]

I've never made focaccia bread this way before. I always use sourdough and in a similar fashion stretch and fold the dough every 15 minutes and then bulk ferment overnight. I've also not ever added oil to the dough mixture before. Very interesting, I think I will incorporate the oil into the recipe this time and see how it works. Thanks for the video, very helpful

[@mmirzaian4]

My wife made this foccacia this morning and it was the best we ever tasted, thanks.Keep up the good work!!!

[@BakerBettie]

That is so great to hear! I'm so happy you enjoyed it!

[@8forever826]

I LOVE YOUR VOICE AND THE WAY YOU EXPLAIN YOUR RECIPE. KEEP UP THE GOOD WORK 👏

[@shteevale395]

This came out great! I put it in the fridge for 2 days but it didn't rise much so I left it at room temperature for about 8 hours before baking...amazing soft light perfect

[@BakerBettie]

Wonderful!

[@tina-iq3wg]

I made this for dinner today with my first ever sourdough starter. It was so good! It wasn't quite as bubbly because my starter isn't mature yet but still! Thank you for this wonderful recipe.

[@clementsjohnson]

In the process of making this for the first time now!

[@floramccann2456]

I like this recipe. It is simple, well presented and easy to follow. I will bake today and follow this recipe, I tried other recipes where you have to stretch and fold up to 4 or more times and am not fully satisfied with the outcome. So thank you.

[@BakerBettie]

You're welcome! Hope you enjoy it!

[@leejiayi242]

It's really a good recipe. Simple and delicious. Will definitely make again. Tq for sharing your recipe!

[@BakerBettie]

Thanks for liking!

[@kaidynfleetwood2858]

Awesome recipe! It’s my favorite for sure

[@myongmyong2907]

Thank you for sharing. Must try this reciepe.

[@BakerBettie]

You'll love it!

[@annakaurina5934]

Love this recipe and use it weekly. So easy too! I make it with my sourdough starter. Thank you very much.

[@hussam29]

thank you very much, just made one today with sourdough and its very delicious and easy step by step, thank u again

[@BakerBettie]

Wonderful!

[@UdonTZai]

amazingly easy recipe.

[@GodsObedientChild-Deuteron6262]

Baker Bettie, your recipes are ALWAYS so WONDERFUL😋✨💕💫👍🌟🙌💃👌😊!!!

[@JuanNgtse]

The shower cap is an amazing idea.

[@BakerBettie]

They work really well! And you can wash them out and re-use them many times!

[@kcrosse]

As soon as I saw that I ordered a 6 pack from Amazon.

[@AwooKitchen]

I will definately try this. Thank you so much for the step by step instruction. It really helps.

[@donate1sttt]

I love this. I will try it today!!!!

[@gigigigi2298]

I love this recipe can’t wait to make this

[@BakerBettie]

Hope you enjoy!

[@opwave79]

Like others, I’ve watched a couple videos on focaccia but i like yours the best. You explain things so clearly and give us options to choose from. I just subscribed! Gonna try this as soon as i get some rosemary and instant yeast.

[@debralamb1]

I have followed your recipe and it’s been on the counter for the eight hours. Hasn’t quite gotten as fluffy as I would like. Can I place it in the refrigerator until morning and see if it rises more?

[@carolinarojas4785]

Thank you Bettie 😀...the first time I did the recipe the focaccia stuck to the mold. I only have a regular glass pyrex. Do you recommend using baking paper?

[@LiviaCaram]

Omg looks beautiful

[@leejiayi242]

Simple and super yummy recipe! Definitely keeping this. Tq

[@svce2007]

Hi bettie! I tried this recipe this noon. Followed all instructions carefully. I have let it to proof outside for the night. It’s pretty cold here. Il update u tom morning how it came out 😄

[@svce2007]

So, I finished it and it baked just beautifully. So yummy just like the olive pocket I get at my local bakery. Am beyond happy that I was able to do this. Also, I love the instructions and tips u gave, Bettie. Thank U v much. Next am going to try your sandwich bread 😄 P.S. I dm u in Instagram with the pics of it. 😄

[@cloclo042007]

Hi! Great video!!! How would you use it as a pizza dough? (Do you bake it first or add the toppings to the raw dough and then bake it?). Thanks 🙂

[@pedromacias4075]

thank you..San Diego Ca.

[@user-op9mv5lq1u]

Thanks Bettie babe

[@matildesacchi5675]

I made this focaccia half with onions topping and half with herbs: onions are a little bit wet so it came out with a double standard baking.

[@BakerBettie]

That sounds delicious! What do you mean a double standing baking?

[@laurenleibee394]

Gonna try this recipe with my sourdough starter. But I want to add a little bit of a saltwater brine on top as well.

[@BakerBettie]

Great idea! Let me know how it goes!

[@butterflieslove3334]

Easy time consuming but worth of it i love foccasa bread 🍞

[@justinepreeenaclock57]

Why only a quarter teaspoon of yeast? Baker Betty I am so curious! I usually use 7-9 grams of yeast to 500g of flour.

[@rochellewilson4679]

Thank you!!

[@nataliesauerland6095]

If using yeast (not starter) it still ferments the whole time? Can it be shorter as with other yeast breads

[@pixyfairy4721]

I made this today, my Focaccia stuck in the pan, can I put baking paper next time?

[@ginamiller6754]

Your comment was from a long time ago so you’ve probably figured it out. Mine also stuck so I used parchment paper the second time and no sticking! It turned out great and my family wants more! 😁

[@paulabadabadum]

Wow so far the easiest recipe and steps thank you!! I’m gonna try it with whole wheat tho, any tips? Should I add more water?

[@roshnipatel352]

Paula García I added a little whole wheat with AP and then just a smidge more water. The dough was not like hers after resting for an hour. It was much more sticky

[@paulabadabadum]

A complete fail! 😭 with 90gr of whole wheat, extra 30gr water and extra 15gr rye levain, it was so sticky and loose that not even after 34h fridge rest and 4h out would it get any shape... So I wonder, do you really make this same recipe with sourdough without any knead!? Almost no bubbles, but didn’t want to wait even longer cause of afraid of overprooofing of course haha heeellpp

[@BakerBettie]

Hi Paula, yes, I have made this exact recipe probably 20 times this same way with my starter. Its really hard to know what happened without having been there. It is an extremely wet dough. It's possible your fridge was very cold and it just needed more time out of the fridge. It's possible your starter wasn't very strong. It's possible it didn't get mixed well enough. There are so many variables.

[@joeyree22]

@@paulabadabadum Me too! I'm in the exact same situation. Although I do think my fridge was too cold and perhaps I didn't mix my started and dough well enough. I'm sick of waiting and I'm going to bake it, my guess is I'll have a large of bread dread like substance that I'll use for bread crumbs and croutons. I'm not having much success with the Sourdough baking :(

[@trespasser121]

Looks really nice.. are the proofing times roughly the same for yeast vs sourdough starter?

[@BakerBettie]

Yes, they are but keep an eye on it!

[@svce2007]

Hi bettie! I have few q. 1. Can I add olives to the dough and then mix it before I proof? 2. can I add parm cheese on top of it before I bake it in oven? 3. Can I use a bread loaf pan 9x4x4 ? Am just trying to recreate “olive pocket “ I get at my local bakery. I love your recipe compared to a lot of videos I saw.

[@BakerBettie]

Hi! 1. I would add the olives directly to the dough once it's already in your pan and dot them around. 2. Yes! 3. I don't suggest it. The focaccia will be very thick and not the classic shape. I am unsure of the baking time on that size.

[@svce2007]

@@BakerBettie thank you so very much for the replies. I will try this out and give you my feedback.

[@lee9604]

Can't wait to try this! Would you please make a pizza? Thanks!

[@BakerBettie]

Thanks for the suggestion! I do have other pizza dough recipes on my site if you search "pizza".

[@lee9604]

@@BakerBettie TY!

[@cynthiahanna]

Thanks for this! If you use sourdough starter, do you let the focaccia proof at room temp before you put it in the fridge?

[@BakerBettie]

Yes!

[@familyc3026]

This focaccia looks delicious. I can’t wait to try. Is it possible to make this into a sourdough focaccia ? How should I in place discard sourdough starter into the recipe? Thank you.

[@BakerBettie]

The video and written recipe includes instructions for making it with sourdough starter or yeast.

[@familyc3026]

Baker Bettie Thank you for your reply. What I meant here is, I thought it would be great to use my discard sourdough to incorporate into the flour instead of just the rising agent.

[@carlotaelena3142]

Thank you 👌❤

[@avaburnett420]

dear Bettie ... is it ok if I use whole grain rye starter ...? I know, it's not gonna be that nice and white as focaccia should be ..... but I hope it'll work ..... thanks for all your help and ideas :) also, I have on many websites that sourdough focaccia needs more proofing time ..... once taken out from the fridge .... thank you ;)

[@sonalipradhan3721]

An I use this focaccia to make sandwiches too?

[@BakerBettie]

Sure! They make great paninis :)

[@lavenderlovelifeuk]

This looks so good! I am wondering what would happen if, instead of shaping the focaccia, we put it in a Dutch oven and bake with lid on. Would that be a good bread?

[@BakerBettie]

Lavender Love Life UK you could definitely shape it into a boule, but you will want to build some strength in it with some stretch and folds during the first few hours of bulk ferment. And since it is a high hydration dough, it is a bit tricky to work with. Have you worked with High hydration doughs before?

[@yvanovabecerra7433]

Hi, thank you for this recipe. One question did you bake the focaccia in a fan assited oven? Thank you.

[@rajafaranbehram6751]

I am using all purpose flour. I used the exact measurements as mentioned in the video for flour n water when mixing. But my mixture is too gooey n liquidy. It doesn't have the same texture as in the video. Why is this happening?

[@rumi7801]

Bread flour absorb more water. So if you're using multi-purpose flour,you'll need to decrease your water amount

[@noviju5910]

Same thing happened to me today. Should try with bread flour next

[@juliopcrj]

Nice recipe, I'll try sometime :)

[@BakerBettie]

Thanks! Please do!

[@svce2007]

Hi bettie , when u mentioned about room temperature water, what if my room is pretty cold. It’s winter now and my home is always on the cooler side

[@BakerBettie]

You can warm it up slightly!

[@vasiadurrain6574]

Hi if I only have active dry yeast not instant yeast then how to add that?

[@BakerBettie]

Vasia Durrain use a 1/2 tsp instead of a 1/4 tsp.

[@vasiadurrain6574]

Baker Bettie how to add it first I need to mix it in warm water?

[@BakerBettie]

@@vasiadurrain6574 No you do not need to mix it in the water! You can add it in the same way I do here with the instant yeast. Active dry yeast needed to be hydrated when it was first formulated. But these days it is formulated in a way that it does not need to be hydrated first anymore!

[@Jlaurentg]

Hey, looks good, but do I put all the water (400gr) in the first step ? I the video it looks that you only poured a little bit of it. thanks

[@BakerBettie]

Yes, all of the water. You can find the written instructions linked in the video description.

[@hildahui6263]

Thank you Bettie for the recipe, I tried twice, not sure which part went wrong. I find the focaccia a bit dense inside 😅

[@BakerBettie]

Hi, I suspect your yeast was old if it didn't rise. Did you proof the yeast before using? I would try that next time to make sure it's active.

[@barbaraframpton9466]

What is ripe dough?

[@stinmanee]

Hi, Bettie. For the 450 F oven temperature/ 18-23 minutes, do you use regular convection mode or fan-assisted? Thank you.

[@BakerBettie]

No fan! I never use fan for baking because it can cause the crust to set too quickly and not let things fully rise.

[@stinmanee]

@@BakerBettie thanks, Bettie. I'm a pure novice. Experimented that before seeing your reply and that's exactly what happened : )

[@cathyxu6495]

Is there any tips you recommend for using a sourdough starter?

[@BakerBettie]

Hi there, I have a whole playlist series that walks through the process from start to finish. You can find it here: kzbin.info/www/bejne/jJqnYa13pNuWjdU

[@michaelcravens4023]

Was wondering if a glass pan vs a metal pan might make the bread stick to the bottom?

[@BakerBettie]

Either one will work fine as long as you use a generous amount of oil on the bottom.

[@jankassay7292]

Great thank you

[@BakerBettie]

Welcome!

[@sopsel]

Would it be possible to first let it rest on the counter for a few hours and then put it in the fridge for less than 24 hours?

[@BakerBettie]

Yes, you can do that.

[@sopsel]

@@BakerBettie Ok great! Thank you so much for the quick reply, I tried it today with the sourdough starter and am excited how it will turn out tomorrow. Your videos are always so good with very clear instructions, thank you for your work and effort! :)

[@JeanneKinland]

Nice!

[@BakerBettie]

Thanks!

[@Bellpeppa]

Mine didn’t fill up with air but I’m still gonna bake it lol

[@denissegarcia9071]

Hi can you help out? 400 grams converted to cups 1 2/3 cups according to google. I added 1 3/4 to the flour and it didn't cone out shaggy like yours so I added more water. What's the actual amount?

[@BakerBettie]

Hi there, I highly recommend getting a scale if you would like to bake bread! It is so much more accurate. 1 US cup of water weighs 236 gr so 400 gr of water is 1.7 cups which is basically 1 3/4 cup. But, some cups are not actually the proper size. It is very common for them to be off. So definitely recommend getting a scale. You can find one for about $10 on amazon!

[@denissegarcia9071]

@@BakerBettie thank you!!

[@annadifederico6520]

Baker Bett

[@yx4835]

Hi, great recipe turns out was delicious. When you didjt finish the break in day, how do you recommend to keep it and next day, do u put in the oven and heat it up? Thanks.

[@helenellsworth9556]

Freeze it 😉

[@yx4835]

@@helenellsworth9556 when I toast the bread after go of yhe freezer, it was very hard to bit.

[@CarlosFernandes-od4mx]

Amazing recipe, love it...

[@brownieinthekitchen]

I made this recipe, and the crust was a bit hard and I wish it was more fluffier

[@canbo7643]

In so many of your recipes you advise against cutting the bread until it has cooled completely. How is focaccia different?

[@BakerBettie]

Good question! Focaccia is thin enough for the inside to be fully baked after it comes out of the oven. Larger loaves risk becoming gummy if cutting into it too early as it's still setting even out of the oven.

[@jenniferguha2684]

Followed the recipe accordingly. Very unfortunate the foccasia stuck to the bottom of the tray! Please tell me how to avoid that . Sad to miss the fantastic end product .

[@BakerBettie]

I'm so sorry about that! Did you spread olive oil all over the pan before adding the dough? You can use quite a bit if you're having trouble sticking.

[@jenniferguha2684]

Thanks for your reply . Yes I did add olive oil to base of pan following your video.

[@angie_moments]

Jennifer Guha try buttering the pan and then pour the olive oil in and spread

[@GumriRN]

WONDER 💭? Has anyone who knows Focaccia, or even Sourdough Bread baking, considered using 100% of their wasted excess? Like 500 grams or 100% Hydration of Sourdough Exxcess that’s been frozen & defrosted? Then swapping out the Bread Flour amounts for Sourdough discard amounts? I’m thinking of trying 2 recipes tonight 1) Yours here w autolysed 500g Flour & 30-50g Starter, (depending on the SD activity) 400g 💦 and so on. Then 2) An pretty hydrated Dough using 500 grams Sourdough Excess @100% (instead of Bread flour) then 150g Bread flour 0% Hydration. If calculations are close, that’s about a 70-75% % Hydration Dough which is still sticky, but workable. I didn’t include the Olive oil or salt in calcs. But… If anyone can check my math, that would be appreciated. I love math, I’m just not great at it. I wondered, if we can use 100% SD excess for crackers etc. why not just adjust it for various breads & use more of our excess? I used mostly excess for a Jerusalem Bagel recipe & it was amazing. My crackers are wonderful too. I can make rise if rolled out thicker. Why not use all that wasted excess in breads too? Help me understand why more recipes don’t include using more of our excess at 1 time?

[@clared9522]

Love the recipe but made it twice now and it sticks to the pan. Second time thought I would use pyrex dish it was worse then the first. Really disappointed any suggestions I am very liberal with the oil. My mother is from Bari Italy and so I'm not new to focaccia this recipe was absolutely delicious but hard to serve to anyone.

[@jennybarnes8605]

maybe put parchment down before putting the dough in the pan

[@anothergoldenday]

I have used parchment & it worked fine

[@pf0120]

Is it possible to do this with bleached white flour? Every recipe I find uses bread flour which I can't seem to get :(

[@BakerBettie]

Yes! You can use all-purpose or bread flour in this recipe.

[@marynor09]

After 8 hrs my dough became runny. I used a sourdough starter. And i let it ferment inside the oven with the lights on. :(

[@jojoinrancho320]

I only had King Arthur unbleached bread flour. Hope that was OK. I did notice that my autolyse was not as wet as yours.

[@jojoinrancho320]

OK, so I baked the focaccia after letting it proof for 12 hours. It came out a little dense and not very flavorful. This is the 2nd time I have used the bread flour, same results as the first time. I am thinking I am not a fan of this flour. I will prob stick to the unbleached AP flour. Any thoughts? Thanks!

[@raqueleherrera7176]

Hi Bettie - I really like you focaccia bread recipe, but I have to beg you to please make a recipe for gluten-free focaccia bread. I'll be here waiting but please no pressure on your part I know you're a busy person 🙏🙏🙏

[@BakerBettie]

Hi there! Gluten free is not my area of expertise. My two favorite gluten free bread creators are Bakerita and The Loopy Whisk! They make some really amazing gluten free recipes and are much more knowledgeable about the topic than me!

[@DrgonFrutt]

I thought u said no yeast..

[@normavaters9570]

💕💕💕

[@BakerBettie]

:)

[@johnd5805]

Get the ham and cheese

[@BakerBettie]

Yes sir!

[@lizerb1]

.

[@mattwagner6695]

Great video, awesome recipe, just made it! But any time someone tells me to give a thumbs up, I give a thumbs down lol don't tell me what to do!

[@BakerBettie]

Really glad you enjoyed the recipe! Asking people to like my videos is the hardest part of them for me. (Well, I guess besides the many hours they take me to create.) But unfortunately, if I want to continue making free useful content for people, I need the current content to be seen. And getting likes on a video is a big part of that. Something to consider for creators you enjoy. It's a very small ask in return for the value you were hopefully given.

[@kathyroose1146]

Wish you could have used US measurements!!! Cant bother trying to look up every time!

[@BakerBettie]

Hi there, its in the written recipe which is listed in the description of the video as well as in the written post that you can print out. bakerbettie.com/how-to-make-focaccia-bread/ I bother to do the work for both US and metric measurements for every recipe for you. However, you will find that measuring with a scale is much easier for bread baking! Highly recommend it.