Easy Focaccia

Cooked up on January 13, 2013 Filed under: appetizer, baking, bread, dinner, entertaining, six ingredients or less, vegan, vegetarian
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You will not find an easier bread to make than focaccia. Why? Because it is delightfully and intentionally flat. No worrying about loaf pans. No worrying about whether the loaf is baked all the way through. Just look for a nice little browning around the edges.

Focaccia Recipe

If you want, you can play with this recipe by adding herbs, olives, tomatoes, cheese, or pretty much whatever you want to the top of the dough before baking. just remember to lightly press the toppings into the dough if they are non-melting items.

Here’s what you need:

- 2 tsp. yeast
- 2 cups warm water
- 5 to 5 1/2 cups of AP flour
- 2 tsp. salt

And for the top:
- a few tablespoons of olive oil
- a few pinches of coarse salt

Start by mixing the yeast and warm water in your mixing bowl. Set aside for ten minutes, so the yeast can foam.

Next, mix in the flour and the salt. Stir with a wooden spoon or the dough hook on your mixer, if you have one. Keep mixing until the dough pulls away from the sides of the bowl nearly cleanly. It should be smooth and not sticky. Knead or continue with the dough hook for about ten minutes to develop the gluten.

Take the dough out of the bowl momentarily (I just hold it in one hand) and spray the bowl down with nonstick cooking spray or add a tablespoon of oil and turn the bowl so the oil coats the size. Put the dough back in. Cover and allow to rise for two hours.

Prepare either one jelly roll-sized pan or two smaller baking sheets (or a stone, if you want). If you are using one of the metal pan options, grease them with a little bit of oil – this will do nice things for the crust of your bread. Flatten the dough with your fingers (you may want to grease them a little with the oil from the pan) and use your fingers to make some of those trademark dimples in the top of the loaf. Allow to rise for another 20-30 minutes. Preheat the oven to 475 and bake for 20 minutes.

Adapted from epicurious.com.

2 Comments »

  1. I just made this, and it is very good; I can’t wait for my husband to try it! I was surprised at how tasty the focaccia turned out since there is no sugar/honey, and there is not a lot of oil compared to other recipes I’ve seen. I will definitely make this again, I may even be daring and add poppy seeds just because I love them in breads. Thanks for sharing your delicious recipe.

    Comment by Leah — January 24, 2013 @ 5:06 pm

  2. Glad you liked it, Leah! :) Poppy seeds would be awesome. Do it!

    Comment by bekky — January 25, 2013 @ 11:48 am

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