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If you love the airy crumb and crispy, olive oil-rich crust of focaccia but want something you can actually build a sandwich with, this focaccia bread loaf gives you the best of both.
Instead of baking the dough in a wide pan, this version is made in a standard loaf pan for a taller, sliceable bread. The dough is still wonderfully soft and bubbly, but it has enough structure to hold sandwich fillings without falling apart. And because there’s no kneading required, most of the work is simply giving the dough time to rise.
Slice it for sandwiches, toast it for breakfast, turn it into garlic bread, or just tear off a piece while it’s still slightly warm.
No kneading required. A couple of simple folds build strength in the dough without traditional kneading.
Made for sandwiches. The crumb stays soft and airy while being sturdy enough for fillings, spreads, and sauces.
Crispy olive oil crust. A generously oiled loaf pan gives the bread those golden, crisp edges that make focaccia so good.
Simple ingredients. Flour, water, yeast, salt, and good olive oil are all you need.
Incredibly versatile. Use it for sandwiches, toast, garlic bread, or serve thick slices alongside dinner.
Yield: 1 loaf, about 10–12 slices
Pan: 8.5 x 4.5-inch loaf pan
500 g (about 4 cups) all-purpose flour
10 g (2 teaspoons) kosher salt
5 g (about 1½ teaspoons) instant yeast
415 g (about 1¾ cups) lukewarm water
5 tablespoons olive oil, divided
Flaky salt, for finishing, optional
If you love the airy crumb and crispy, olive oil-rich crust of focaccia but want something you can actually build a sandwich with, this focaccia bread loaf gives you the best of both.
Instead of baking the dough in a wide pan, this version is made in a standard loaf pan for a taller, sliceable bread. The dough is still wonderfully soft and bubbly, but it has enough structure to hold sandwich fillings without falling apart. And because there’s no kneading required, most of the work is simply giving the dough time to rise.
Slice it for sandwiches, toast it for breakfast, turn it into garlic bread, or just tear off a piece while it’s still slightly warm.
No kneading required. A couple of simple folds build strength in the dough without traditional kneading.
Made for sandwiches. The crumb stays soft and airy while being sturdy enough for fillings, spreads, and sauces.
Crispy olive oil crust. A generously oiled loaf pan gives the bread those golden, crisp edges that make focaccia so good.
Simple ingredients. Flour, water, yeast, salt, and good olive oil are all you need.
Incredibly versatile. Use it for sandwiches, toast, garlic bread, or serve thick slices alongside dinner.
Yield: 1 loaf, about 10–12 slices
Pan: 8.5 x 4.5-inch loaf pan
500 g (about 4 cups) all-purpose flour
10 g (2 teaspoons) kosher salt
5 g (about 1½ teaspoons) instant yeast
415 g (about 1¾ cups) lukewarm water
5 tablespoons olive oil, divided
Flaky salt, for finishing, optional
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