• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Bread

Quick + Easy Focaccia

Published: Oct 18, 2018 Last Updated: Aug 2024 by Lindsay This post may contain affiliate links to products I use and enjoy. 9 Comments

Jump to Recipe
5 from 7 ratings
How to make focaccia with pizza dough

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

I couldn't wait. As promised, after we watched the first episode of Salt Fat Acid Heat (why are the episodes not in the order of the words in the title?), all I could think about was making focaccia. Ok maybe more all I could think about was eating focaccia, because the filming of the episode was so lovely and the language used with the imagery was just so compelling, I NEEDED to experience salty, oily-in-a-good-way bread ASAP. 

The obvious hiccup being that I 1. don't bake and 2. have literally never made anything with yeast. Ever. And if we're being honest, 37 weeks pregnant with a messy house and full-time toddler and part-time job is really not the time to get all LET'S TRY NEW THINGS. Having a second child is new enough. Eating bread was the goal. Luckily, I had a package of pizza dough in the fridge that had all but tripled in size in the few days it had been in my fridge. Tripled! I bought it on a whim thinking that I'd make pizza for Beck as a treat, but I hadn't done so yet or told her about it, so I took to the interwebs to see if other people make focaccia with pizza dough. 

THEY DO. 

In fact, a few very celebrated Italian chefs use the same recipe for pizza dough and focaccia. A ton of reading later, I figured that the treatment of the dough was more important than the ratios of yeast to flour to water. As with any bread, patience is key - the focaccia should rise to develop the crusty outside and pillowy inside. I made mine fairly thick and we adored it that way, but some regions of Italy go for thinner breads, which you could certainly do as well with a larger pan. The key is oil that 1. tastes good and 2. lots of it, and salt. That's really it. I sprinkled on some fresh thyme at the end for good measure, and you can absolutely knead in other herbs or garlic or even chopped olives, but this focaccia plain was all we wanted and more. 

The prep takes time but isn't hard at all. Pour about ⅔ of the oil onto a small baking sheet - this one is a quarter sheet pan and is 10x13, so something about that size is perfect. 

Stretch the dough to fit the sheet pan, turning it over a few times in the oil. It may not fill the entire pan, which is fine because it will grow as it rises. When the dough is almost the size of the pan you're using, pour the rest of the oil over top and sprinkle the surface of the bread liberally with salt. 

Put the bread somewhere warm, and let it rise for 2 hours or so until it's doubled in size. I have a corner of my stove that gets warm when the oven is on, but you can also use a super low/warm oven, a sunny spot, etc. When the dough is nice and puffy, use your fingers to press a few holes into the dough - for the signature focaccia look and to catch some extra pockets of oil and salt, YUM. 

When the dough has risen, bake it at 425F for 15-20 minutes just until it's golden and puffy on top. 

What I found is that, due to the oil used, the end result is kind of like a savory Italian doughnut. This is not a bad thing. 

Pillowy, chewy, salty, flavorful. There are words, yes, but they don't do this bread justice, or even moreso justice to how quick and easy this is with such great results. I think the quantity of oil is important here, so don't skimp, and since we use so much you can taste the oil, so if you have a better-ish kind, use that. Also, saving good oil = rancid oil, it's not like wine, so use good oil if you have it. The same goes with salt, it doesn't need to be the fanciest kid on the block but some kosher salt or something slightly coarse or flaky is a nice touch. 

We ate this plain standing up chasing our kids around with friends, it was that good. I also think it'd be great dipped in marinara or on the side of a soup situation. Of course, used in appetizers with oil/balsamic or even with hummus or another dip would be delicious. 

It's impressive to produce something from your own kitchen that is so delicious and requires such little effort. Definitely worthy of entertaining, so use this shortcut all the way to 2019! 

Recipe

Quick + Easy Focaccia

Lindsay Howerton-Hastings
This shortcut focaccia uses premade pizza dough and comes together in under half an hour, give or take a little bit of rising time. The result is crispy, salty, chewy focaccia with hardly any effort. 
5 from 7 ratings
Print Recipe Pin Recipe
Prep Time 3 hours hrs
Cook Time 15 minutes mins

Ingredients
  

  • 1 pound prepared pizza dough risen once (either on the counter for a few hours or in the fridge for a day or two)
  • ⅔ cup olive oil
  • 2 teaspoons coarse or flaky salt 1 teaspoon if table salt
  • fresh herbs optional, for sprinkling

Instructions
 

  • Pour about a half cup of the oil into the bottom of a rimmed baking sheet, 10x13 or so (I used a quarter sheet pan). Roll the dough around in the oil, and stretch it until it nearly fits the baking sheet.
  • Place the flattened dough in the center of the baking sheet and drizzle the rest of the oil on top. Sprinkle salt over the entire surface of the dough.
  • Place the focaccia in a warm place to rise for about 2 hours or until doubled in size and spread to the edges of the sheet pan. Meanwhile, preheat the oven to 425F.
  • When the dough has risen, bake the focaccia for 15-20 minutes until puffy and browned on top. Remove from the oven and let rest for 5 minutes, then remove carefully from the baking sheet and slice as desired.
  • Serve warm with extra salt, oil and balsamic for dipping, or on the side of your favorite soup. Enjoy!

Notes

I sometimes buy pizza dough and let it hang out in the fridge for a few days (in the package it comes in). It'll cold rise during this time, and I then make the focaccia without the rising time and it turns out perfectly puffy every time!
Tried this recipe?Let me know how it was!

More Bread

  • close up top view of homemade croutons in a white skillet.
    Buttery Garlic Croutons
  • close up jalapeno corn muffin on wire rack.
    Cheddar Jalapeno Cornbread (Jiffy!)
  • hawaiian style banana bread with olive oil
    Easy Olive Oil Banana Bread
  • mini cinnamon rolls in mini muffin tin
    Puff Pastry Cinnamon Rolls

Reader Interactions

Comments

  1. Marcellina

    May 05, 2022 at 1:37 am

    5 stars
    What could be easier that using premade dough! I love this variation on one of my fav breads! Can't wait to try it on the weekend!

    Reply
  2. Angela

    May 04, 2022 at 10:42 pm

    What brand was used. I love bread anything and this looks delicious!

    Reply
    • Lindsay

      May 12, 2022 at 11:08 am

      Any brand of refrigerated pizza dough works! I get mine in the deli/bakery section of most grocery stores.

      Reply
  3. Oscar

    May 04, 2022 at 6:41 pm

    5 stars
    Can't believe how easy it was to make this focaccia. Turned out chewy and crispy just like my nonna used to make, love it. Thanks for the recipe.

    Reply
  4. Jan

    May 04, 2022 at 6:00 pm

    5 stars
    This is so simple, I can hardly believe it. The bread turned out fabulous. We ate too much of it haha. Will definitely be making this again

    Reply
  5. Joy Smith

    May 04, 2022 at 4:15 pm

    5 stars
    best focaccia I've ever had and I reakky oroubd I n=amde it myself

    Reply
  6. Cindy

    October 19, 2020 at 11:42 am

    5 stars

    Run, do t walk to the grocery store to make
    This recipe happen for your family, y’all! I mean-WOW! It’s an easy staple in our Home and we obsess over it! It’s quick and easy and delicious!

    Reply
    • Lindsay

      October 20, 2020 at 12:12 pm

      Yayyyy, I'm so glad you love it!

      Reply
  7. Nunya

    October 20, 2018 at 2:49 am

    Oh wow, that is lovely. Tucking this idea away for later!

    Reply
5 from 7 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Easy Weeknight Dinners

  • Weeknight Korean Chicken Rice Bowls

  • White ceramic skillet with lemon garlic butter pasta topped with fresh parsley.
    Lemon Garlic Butter Pasta

  • tofu rice bowls
    Pan Fried Tofu with Thai Peanut Sauce

  • Slow Cooker BBQ Chicken

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

How to make focaccia with pizza dough
 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.