Easy Focaccia Bread
Serves: 2-4
Total: 2H
Prep: 1H 40M
Cook: 20M
5.0
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Recipe Preparation
- ¼ cup extra virgin olive oil (plus more for oiling the pan and topping the focaccia)
- 1 cup of warm water (115°F–125°F, or 46°C –52°C)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ tsp sugar, honey, or maple syrup
- 2 ½ cups all-purpose flour
- 1 tsp fine kosher salt
Step Description
1
In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let sit for 5 minutes. Note: I use a ThermoPro TP03 Instant-Read Thermometer to insure my yeast activates perfectly every time.
2
Add 1 cup of flour and a ¼ cup of olive oil to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
3
Stir in the remaining 1½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
4
Transfer the dough to a large oiled bowl. Cover with a warm, damp towel, and then let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen or on the proof setting of your oven).
5
After 1 hour, heat the oven to 450°F (232°C). Use two tablespoons of the remaining olive oil to grease a 9-inch-by-13-inch rimmed baking sheet or large cast iron skillet. Transfer the dough to the baking sheet, then press and pull to fit the pan dimensions.
6
Let the dough rise for 20 minutes until it puffs slightly.
7
Use your fingers to dimple the dough, then drizzle the top with the remaining 2-3 tablespoons of olive oil. Sprinkle liberally with salt all over. Add toppings if desired.
8
Bake until golden brown, or around 15 to 20 minutes. Cool the baked focaccia bread on a wire rack.
9
NINE TOPPING IDEAS FOR EASY FOCACCIA BREAD:
- Artichokes
- Caramelized onions
- Cherry tomatoes, halved
- Cooked and crumbled bacon or pancetta
- Everything bagel spice
- Fresh rosemary
- Grapes, halved
- Olives, pitted and halved
- Parmesan, grated
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