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Shortcut Focaccia

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Pillsbury Contributor
Updated Feb 26, 2025
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Focaccia is a classic Italian flatbread known for its crisp, golden crust and soft, fluffy interior. It’s typically made with basic ingredients like flour, water, yeast, olive oil, and salt—but we’ve created a shortcut here to make it even easier!

Flavors & Texture

Focaccia has a rich, slightly chewy texture with a crisp, olive oil-infused crust. Its signature dimpled texture is created by pressing into the dough with your fingertips (hoo hoo!) before baking. The flavor is rich and savory, thanks to olive oil and flaky salt, but you can also amp up the flavor with herbs like rosemary, garlic, or even a sprinkle of Parmesan cheese—whatever you have on hand!

When Is Focaccia Served?

Focaccia is super versatile—it can be served as an appetizer, a side for soups and salads, or even used as sandwich bread. It’s a staple for Italian meals, perfect for dipping into olive oil and balsamic vinegar. Whether served at a cozy family dinner or as part of a party spread, focaccia is always a crowd-pleaser.

How to Make Shortcut Focaccia

To make things extra easy, we use Pillsbury™ Original French Bread for this recipe, so there’s no fussy mixing or kneading, and the whole thing comes together in less than an hour.

Prep the Dough

Heat your oven to 400°F and coat the bottom and sides of a 13x9 ceramic or glass baking dish with olive oil to prevent sticking. Unroll one French bread dough and press it into the pan. Then, unroll the second French bread dough and stretch it over the first layer, pinching the edges together to seal.

Let It Rise

Drizzle the dough with olive oil, then press your fingertips firmly into the dough to create the bread’s signature “dimples.” Let it rise and come to room temperature for about 30 minutes.

Bake

Dimple the dough again and drizzle with a little more olive oil. Then, into the oven it goes! Bake for 18 to 20 minutes, or until the bread is golden brown.

Finish & Serve

As soon as it comes out of the oven, sprinkle with flaky salt. Slice and enjoy the bread warm. See the full details of this irresistibly easy take on focaccia below!

Storing and Reheating Focaccia

The best way to eat focaccia is when it’s warm. To keep it fresh after baking, store it in an airtight container at room temperature for up to three days. The best way to reheat it is in a toaster oven at 350°F for 3–4 minutes to restore its crisp edges—or, you can warm it in a regular oven at 350°F for about 3 minutes.

Frequently Asked Questions

TIP FROM THEDoughboy

  • If you’re in a hurry, you don’t need to let the dough come to room temp before baking. It won’t rise as much, but it will be just as tasty!

Shortcut Focaccia

  • Prep Time 5 min
  • Total 55 min
  • Ingredients 4
  • Servings 6
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Ingredients

  • 1/2 cup extra virgin olive oil, divided
  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 2 tablespoons extra virgin oil
  • 1 teaspoon flaky sea salt, plus more to taste

Instructions

  • Step 
    1

    Heat oven to 400°F and place an oven rack in the center of the oven.

  • Step 
    2

    Pour 1/4 cup of the olive oil into a 13x9-inch ceramic or glass baking dish and shake the dish to make sure the oil coats the bottom and sides.

  • Step 
    3

    Unroll 1 French bread dough and place it in the prepared dish, and using your finger tips, press the dough to the edges of the pan. Unroll and place the second French bread dough on top, stretching it to cover the bottom dough. Pinch the sides of the dough together.

  • Step 
    4

    Drizzle the dough with 1/4 cup of the olive oil. Dimple the dough with your fingers by spreading your fingers and pressing them firmly into the dough. Set aside and let it come up to room temperature, about 30 minutes.

  • Step 
    5

    Dimple the dough again, and drizzle with the remaining 2 tablespoons of olive oil.

  • Step 
    6

    Bake for 18 to 20 minutes, or until golden brown.

  • Step 
    7

    Immediately sprinkle with the flaky salt. Slice and enjoy warmed.

Nutrition

No nutrition information available for this recipe

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