Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Quick and Dirty Focaccia Recipe
Fast and Soiled Focaccia is known as as such as a result of it skips conventional focaccia-making steps however nonetheless delivers an unimaginable consequence – crispy crust, mushy chewy crumb, and take a look at these superb bubbles! The key is a brilliant excessive 93% hydration dough you simply combine, rise, pour, and bake. That is even simpler than the notorious No-Knead Crusty Artisan Bread….…by no means thought I’d prime that, however right here we’re!
Fast and soiled focaccia is fast however not soiled!
There are various great, scientifically good focaccia recipes on the market, and thousands and thousands of conventional Italian ones too.
This isn’t a type of.
And that’s why I’ve known as it “Fast and Soiled” – as a result of it skips so many steps conventional bread making steps. However there’s nothing soiled about it!
What it’s although is an distinctive focaccia made with a fraction of the hassle. The truth is, I feel that is probably the most hands-off bread recipe I’ve ever seen, and I imply that actually. You gained’t contact the dough along with your fingers till it’s time to dimple. No kneading, no stretch-and-fold, no stand mixer. Simply combine the dough in a bowl with a spatula, then pour it straight into the pan.
And but …… the result’s unimaginable! That signature olive-oily crispy crust, mushy chewy inside, and superb large bubbles.
Is it pretty much as good as conventional focaccia, made correctly and painstakingly with 3 separate rises with fold-and-turns every time? No. Is it 93% pretty much as good with 30% of the hassle? YES!
The key: extremely excessive 93% hydration dough
The concept for this focaccia got here from the very free dough that’s used within the notorious No-Knead Crusty Artisan Bread. The explanation that recipe works so nicely is due to the high-hydration dough – 83%, to be precise, whereas typical bread recipes could be as little as 70%.
So I mainly took that idea and pushed it even additional for focaccia, pondering that as a result of it’s baked in a pan which holds the dough in relatively than formed, I may make the dough even wetter which might make the crumb even softer and extra moist, and the dough would show sooner as a result of it’s so free.
Extremely, it labored, so a lot better than I anticipated!! Take a look at the dough, it’s so free, it’s extra like a batter:
What you want for Fast and Soiled Focaccia
All you should make this Fast and Soiled Focaccia is the same old yeast, flour, salt and water, plus olive oil for baking. It at all times amazes me how the identical components can produce such completely different breads by utilizing completely different strategies!
No yeast? Use the batter on this Lunchbox Pizza bread as an alternative, see FAQ beneath for instructions.
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Instantaneous yeast – Additionally known as Fast Rise Yeast, it goes straight into the dough – no must dissolve and make it foamy first! Common dry yeast (“Energetic Dry Yeast”) additionally works, you’ll simply must activate it in water first (see recipe notes). Each give the identical consequence!
Tip: Retailer yeast within the fridge to maintain it contemporary.
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Bread flour is finest – It makes focaccia fluffier and chewier due to its increased protein (12%+), which creates extra gluten. Search for packets labelled “bread flour” or “pizza flour”, or if not clear, take a look at the vitamin label to ensure it’s 12% protein (ie 12g or extra per 100g).
Plain flour (all-purpose flour) is underneath 10% protein and works simply effective – it’s not fairly as chewy, the floor is a bit more rustic, the crumb is rather less mushy and may have fewer bigger holes, but it surely’s nonetheless scrumptious and fluffy and I’d fortunately make it tonight. Right here is one made with common flour:
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Salt x 2 sorts – I exploit common cooking salt (kosher salt) within the dough and reserve the pricier sea salt flakes for on prime, as a result of I like that it’s nonetheless seen after baking and the way you get beautiful little pops of crunchy salt while you chew into it. I desire utilizing grains within the dough as a result of it disperses and dissolves higher.
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Fairly heat water – 38-45°C is an efficient temp (100–113°F). Suppose, comfy tub, although if you wish to make certain, use a thermometer or combine 1/3 cup boiling water and prime up with chilly faucet water. 🙂
If the water is just too sizzling, you’ll kill the yeast – it begins to die at 55°C / 130°F. If it’s too chilly, the yeast takes longer to activate and rise the dough. Fortunate yeast makes magical issues, else we wouldn’t stand for the fussiness!
Easy methods to make Fast and Soiled Focaccia
This can knock your socks off with how ridiculously simple it’s. I truthfully didn’t assume it could work -just one other of my “what if…?” experiments I anticipated to fail (like most do!). I’ve made this 12 (15?) instances since, and I’m nonetheless amazed! 😅
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Make dough – Utilizing a rubber spatula, combine the flour, salt and instantaneous yeast in a big bowl. Make a nicely within the centre then pour the water in and blend till you’ll be able to not see flour.
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Sticky! – That is the consistency of the dough, it’s like a extremely thick muffin batter. It’s far too moist and sticky to be kneaded, but it surely needs to be thick sufficient to mound within the bowl (not unfold like a soup). The unusually excessive hydration is why this recipe works so nicely, so please belief the method!
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Rise 2 hours – Cowl the bowl and depart it someplace heat till doubled in measurement, about 2 hours. The dough will loosen, unfold out, and appear like a bubbly, jiggly soup.
Rising too quick? Transfer it someplace cooler. Not rising? Discover a hotter spot (see FAQ). In a single day fridge – see FAQ. Shorter rise works, however the crumb is much less chewy and it doesn’t puff as a lot – I’ve examined a 1-hour rise and it’s nonetheless good, simply not as good.
Don’t overproof! If it grows greater than 1.5x, the yeast can run out of steam and the focaccia gained’t rise as nicely within the oven.
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Put together pan – Evenly grease a 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ sq. steel pan with butter. Scrunch up a sheet of baking paper to wrinkle it up then un-scrunch and press into the pan. Be sure you have ample overhang so you’ll be able to carry the focaccia out whereas sizzling (it’s fragile, so when you invert it flattens a bit – so I discovered 🙂 ).
💡Scrunched paper stays within the corners of pans, muffin holes and so forth higher than flat. Pastry chef trick! And use butter relatively than oil for greasing because the paper sticks higher. Lastly, use steel relatively than ceramic or glass, for a crispier base!
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Pour – Drizzle some olive oil on the paper. Then use a rubber spatula to scrape the batter into the pan. ⚠️ Don’t combine the batter and deflate the bubbles earlier than scraping into the pan!
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Coax the batter into the corners utilizing two spatulas, and make the floor as whilst you’ll be able to. There’s no have to be meticulous right here, the dough will fill the pan throughout Rise #2, and the floor will clean out too. PS Did you discover – clear fingers! How good is that!
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Rise #2 – Place a chopping board or heavy tray on prime to forestall the floor from drying out, OR in case your pan is just not deep sufficient for ample head room to rise (my pan is 5cm/2″ deep), spray cling wrap with olive oil then loosely cowl the pan.**
Then put the pan in a really heat place to let it rise for 45 minutes, or till it has risen by 50 – 70%.
** If the dough touches the board, while you take away it would tear the dough which makes it deflate so it gained’t rise as a lot within the oven. If utilizing a 20cm/8″ sq. or 23cm/9″ spherical pan, most secure to make use of sprayed cling wrap.
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LIGHT oil spreading! Drizzle olive oil throughout the floor of the focaccia. Tub some in your fingertips to forestall it sticking on the dough, then use your fingertips to calmly unfold the oil throughout the floor with out deflating the dough.
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LIGHT dimpling! Then type your fingers into claw shapes and LIGHTLY press down solely 1cm/0.4″ into the floor of the dough to make focaccia dimples. For those who get too aggressive, like I encourage with conventional focaccia, you’ll deflate the dough!
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Bake 25 minutes – Sprinkle the floor with salt flakes then bake for 25 minutes at 220°C/425°F (200°C fan-forced), rotating the pan on the 15 minute mark till the floor is deep golden and it’s crispy.
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Cool 10 minutes – Carry the focaccia out of the pan utilizing the paper overhang to switch to a cooling rack, then slide the paper out from beneath. Cool 10 minutes earlier than attacking!
How I serve focaccia
Truthfully, freshly baked focaccia is in a league of its personal. The floor is crisp, it’s generously coated in olive oil, the within is nearly impossibly mushy and tender and it’s nicely seasoned. It is without doubt one of the few breads on this world that you just’ll fortunately eat plain, straight off the tray, with out even a smidge of butter.
However truly, the normal strategy to serve it’s with additional virgin olive oil for dipping. That is the time to tug out your great things! The non-compulsory swirl of aged balsamic vinegar can be beautiful (once more, your great things!).
Serve it anytime of the day as a snack or nibbles with drinks, lower up into smaller items. For a bread basket, I lower it into bigger items.
And naturally, it makes good sandwiches and toasties.
Every little thing you are able to do with bread, focaccia can do higher! 🙂 – Johnsat x
Watch the best way to make it
Ingredients
- 2 cups (300g) bread flour (or plain/all-purpose flour, Note 1)
- 1 1/8 tsp (3.5g) instant yeast (aka rapid rise yeast) (Note 2)
- 3/4 tsp (4.5g) cooking salt / kosher salt (-50% for table salt, + 50% for salt flakes)
- 1 cup + 2 tbsp (280 ml / 280g) very warm water (1/3 cup boiling water then top up with cold tap water) (Note 3)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp (heaped) sea salt flakes (or regular salt, couple of pinches)
Instructions
- Mix dry, then mix in water. Rise 2 hrs to double. Drizzle EVOO into pan, pour into pan, rise 45 min by 50%. Oil surface, very lightly dimple, sprinkle with salt flakes, bake 25 min at 220°C / 425°F (200°C fan).
- Very sticky dough – Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula. Make a well in the centre, pour the warm water in then mix until you no longer see flour. It should be like a thick muffin batter – way too sticky and loose to knead.
- Rise #1 (2 hrs) – Cover with cling wrap then put in a very warm place to rise for 2 hours or until doubled in volume (Note 4), or do Rise #1 in the fridge 24 – 48 hrs (Note 5).
- Line pan – Use a 26.5 x 20 x 5cm (10.5 x 8 x 2") rectangle pan (metal, not glass or ceramic) or a 22cm/9″ square pan. Lightly grease with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch then press into the pan, ensuring you have overhang to lift the focaccia out later. (Note 6)
- Dough in pan – Drizzle and spread 1/2 tablespoon of olive oil in the pan on the paper. Pour the dough batter in, then use 2 rubber spatulas to coax the dough out into the corners as best you can. Don't get too hung up on this, it will fill the pan as it rises.
- Rise #2 (45 min) – Cover with a cutting board (or similar – flat – but make sure there's enough space for the dough to rise!! Note 6), then put in a very warm place for 45 minutes or until it rises by 50 – 70% (you should see some nice big bubbling on the surface). Halfway through, preheat oven.
- Preheat the oven to 220°C / 425°F (200°C fan-forced) with the oven rack in the middle.
- Drizzle 1 tbsp of olive oil across the surface. Rub a little oil on your fingertips then use your fingers to spread the oil lightly across the surface. (Note 6 for Toppings)
- LIGHT dimpling – Use your fingers to LIGHTLY press dimples into the surface of the dough, only pressing down about 1cm/0.4" into the dough, not all the way down like traditional focaccia else you will deflate the dough.
- Salt flakes – Sprinkle all over the surface.
- Bake for 25 minutes, rotating the pan at the 15 minute mark, until the surface is deep golden.
- Cool 10 minutes – Lift the focaccia out of the pan using the excess paper onto a cooling rack, then slide the paper out from underneath. Cool for 10 minutes then attack! Always best served warm.
- Bread basket – I cut into 4cm / 1.5" wide strips then each into 2 pieces. Appetiser or to nibble on with drinks – I cut them into smaller pieces (generous) 2-bite pieces. In every scenario, it's accompanied with a good extra virgin olive oil for dipping, sometimes with a swirl of aged balsamic vinegar. Also makes excellent cheese toasties and sandwiches!
Notes
1. Bread flour has higher protein so rises better with better bread-chew. If packet label is ambiguous, look at the nutrition panel – protein should be 12%+ (ie 12g+ per 100g).
Plain/all-purpose flour still makes a really great focaccia with but with fewer bubbles and a slightly less rise.
2. Instant yeast is also sold as “Rapid rise yeast”, find it in the baking aisle of regular grocery stores. No need to foam in water before using, just mix into flour!
To use Active dry yeast – Mix 1 1/8 tsp active yeast with 1 1/2 tbsp warm water and 1/8 tsp sugar. Let sit 5 mins until foamy (if not, yeast is dead). Mix flour and salt, add foamy yeast and remaining water, then proceed with recipe. End result is the same -instant yeast just skips the foaming step.
3. Water temp – 38-45°C is a good temp (100–113°F). Think, comfortable bath, though if you want to be sure, use a thermometer or mix 1/3 cup boiling water and top up with cold tap water.
4. Warm place for dough rising – Do whatever you need to find a cosy environment for the dough to rise! I put the bowl next to a heater. Dryer trick is also a fave – run the dryer for a few minutes to heat it up then put the bowl inside. Works so well!
Not rising? Move it to a warmer place. Don’t worry if it takes longer than 2 hrs! 🙂 Rising too fast? Move it to a colder place to slow it down, or even stop the rising if it’s already doubled. It’s best not to shortcut rise time.
DON’T OVER RISE. If it goes well over double in volume (eg 1.5x), it won’t rise as well in the oven because the yeast has used up too much of the rising power during this proving stage.
5. Overnight fridge rise – 24 to 48 hrs. Dough will double in size but no more. Scrape into pan as per recipe, allowing 30 min to 1 hr extra for Rise #2 to de-chill. Note: bread improvement only noticeable after 48 hrs – see FAQ for details.
6. Pan size – 20cm/8″ square or 23cm/9″ round pans work but focaccia will be slightly thicker, for Rise #2 spray cling wrap with oil and loosely cover (if you cover with cutting board, dough may touch board). For a 23 x 33cm (9 x 13″) pan, scale recipe up by 50% for same thickness (hover on servings to adjust). Metal pans give the crispiest base (rather than ceramic or glass).
Pan depth – My pan is 5cm/2″ high for sufficient head space for Rise #2, if yours is not as deep, spray cling wrap with oil and loosely cover instead of covering with cutting board (dough may touch).
Scrunch baking paper so it stays in place – neat chef trick! Use one large sheet to hold in oil (don’t trim neatly like cakes). Grease with butter so it sticks.
7. TOPPINGS – Add whatever you like after dimpling! For sliced veg (like potato or zucchini), drizzle with extra oil and don’t forget the salt. If using salty toppings like olives, go easy on the sprinkle. Avoid dried herbs and raw garlic—they burn. Use confit garlic instead – see traditional focaccia recipe).
Leftovers keep 3–4 days in an airtight container, but reheating is best – focaccia is always better warm! 5 minutes at 180C/350F. Freezes well for up to 3 months.
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