Bread making can be a daunting task, as it requires strength of nerve, patience and an eye for detail. However, if you’re looking for a quick way around all the elbow grease, Australian chef and author Nagi Maehashi has shared a focaccia recipe which only requires three minutes of effort.

In a recent TikTok video, Nagi, better known as Recipe Tin Eats, whipped up a fresh focaccia slab in minutes, promising a chewy middle and crispy crunch on the outside. Nagi said: “Three minutes effort is all it takes to make this incredible homemade focaccia. It’s so easy and so good, it is life-changing.

“No kneading, no stand mixer, just mix, pour and bake. You won’t even touch the dough with your hands.

“It’s not a traditional method but it works and the reward for effort is off the charts. Crispy crust, fluffy insides, chewy crumb and some jiggly big bubbles. Even bread snobs will be impressed.”

Nagi explained that the secret for this speedy bread recipe is a very high hydration rate, with 93 per cent added to the dough. This will help the dough rise faster while also giving it a moist inside and crispy crunch on the outside.

The chef explained that this method had been popularised by NYT Cooking, but said she’s given it an extra boost of hydration.

Nagi’s video has already been viewed over a massive 692,100 times, receiving 29,100 likes and 158 comments.

The recipe has been lauded by viewers, with one person saying: “Making this for years- last 10 years with sourdough starter instead of yeast. Focaccia = rosemary on top or it’s not a Focaccia.”

Nanny Lucinda wrote: “I made it today!!! Yummy Yummy Thank you Nagi.”

Another commented, “Guys I made this today. I’m the worst cook, if I can do it you can do it. Delish,” while Brittney said. “Just threw this together and im waiting on my rise in the pan but after the 1st rise my dough was literally bubbling as I uncovered it. THANK YOUUUUU.”

So if you’re looking for a quick and easy way to make a focaccia, this is what you’ll need.

Ingredients

• 300g bread flour (sub plain/all-purpose flour)
• 1 1/8 tsp (3.5g) instant yeast
• 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

For the topping

• 1 1/2 tbsp extra virgin olive oil
• 1/4 heaped tsp sea salt flakes (or regular salt, couple of pinches)

Method

Mix flour, yeast and salt. Make well, pour in water, mix.

Cover, rise in a warm place for two hours until doubled in size. Grease 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ square metal pan with butter, press in paper with overhang (scrunch first).

Drizzle base with extra virgin olive oil, scrape batter in (do not deflate beforehand). Coax into corners as best you can. Cover with a cutting board, rise 45 minutes by 50 per cent.

Drizzle oil on the surface then spread with oiled fingers. Lightly dimple – don’t poke more than 1cm/0.4” in.

Sprinkle with salt flakes, bake for 25 minutes at 220°C/425°F (200°C fan), rotating at the 15 minute mark. Cool on a rack for ten minutes then dig in.