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Quick and Easy Homemade Focaccia Recipe

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4.4 from 4 reviews

This Quick and Dirty Focaccia recipe offers a simple and fast way to make a classic Italian flatbread with a delightfully soft and airy texture. Using minimal ingredients and an easy no-knead method, this focaccia is perfect for snacking, dipping, or making sandwiches. The dough requires two rises and is baked to a golden crust with a light dimpled surface sprinkled with sea salt flakes and drizzled with extra virgin olive oil.

  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings

Ingredients

Dough

  • 2 cups (300g) bread flour (or plain/all-purpose flour)
  • 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)
  • 3/4 tsp (4.5g) cooking salt / kosher salt (adjust if using table salt or salt flakes)
  • 1 cup + 2 tbsp (280 ml / 280g) very warm water (1/3 cup boiling water topped with cold tap water)
  • 1 1/2 tbsp extra virgin olive oil

Topping

  • 1/4 tsp (heaped) sea salt flakes (or regular salt, a couple of pinches)
  • Extra 1 tbsp extra virgin olive oil for drizzling on top before baking

Instructions

  1. Mix the dry ingredients: In a large bowl, combine the flour, instant yeast, and salt. Use a rubber spatula to mix evenly.
  2. Add warm water: Make a well in the center of the dry mixture and pour in the very warm water. Stir until no flour is visible. The dough will be very sticky and batter-like, similar to thick muffin batter and too loose to knead.
  3. First rise: Cover the bowl with cling wrap and place it in a very warm spot for 2 hours or until doubled in volume. Alternatively, you can do this rise in the fridge for 24 to 48 hours for a slower fermentation with more flavor.
  4. Prepare the pan: Lightly grease a 26.5 x 20 x 5 cm (10.5 x 8 x 2 inch) rectangular metal pan with butter. Line it with scrunched then flattened baking paper, leaving enough overhang to lift the focaccia later.
  5. Transfer dough to pan: Drizzle and spread 1/2 tbsp olive oil onto the baking paper in the pan. Pour the sticky dough into the pan and gently spread it towards the corners using two rubber spatulas. It may be uneven, but the dough will expand.
  6. Second rise: Cover the pan with a flat cutting board or similar, allowing space for the dough to rise. Leave it in a warm place for 45 minutes or until it increases in volume by 50–70% and bubbles form on the surface.
  7. Preheat oven: While the dough rises, preheat the oven to 220°C (425°F) or 200°C (fan-forced) and position the rack in the middle.
  8. Oil and dimple the dough: Drizzle 1 tbsp extra virgin olive oil evenly over the surface. Use your fingertips lightly coated with oil to spread it. Then press lightly with your fingers to create dimples about 1 cm deep, avoiding pressing all the way through to keep the dough airy.
  9. Add salt flakes: Sprinkle sea salt flakes generously across the top to add texture and flavor.
  10. Bake focaccia: Bake in the preheated oven for 25 minutes, rotating the pan at the 15-minute mark to ensure even coloring. The surface should become deep golden brown.
  11. Cool and serve: Remove the focaccia by lifting it out with the baking paper onto a cooling rack. Carefully slide out the paper, then let the focaccia cool for 10 minutes. Serve warm for best flavor.
  12. Cutting suggestions: Cut into 4 cm (1.5 inch) wide strips and then each strip in half, or smaller bite-sized pieces for appetizers. Accompany with extra virgin olive oil and optionally aged balsamic vinegar for dipping, or use for sandwiches and cheese toasties.

Notes

  • Use bread flour for best texture, but plain/all-purpose flour works as a substitute.
  • Instant yeast speeds up the rising process compared to active dry yeast.
  • The warm water is prepared by mixing 1/3 cup boiling water with enough cold water to total 1 cup + 2 tbsp.
  • If rising in the fridge, cover well and allow 24 to 48 hours for flavor development.
  • Butter the pan instead of oil to help the baking paper stick and for subtle flavor.
  • The light dimpling preserves the dough's airiness; pressing too hard deflates the focaccia.
  • Use metal pans only, as glass or ceramic do not yield the best crust texture.
  • Rotate the pan midway through baking to achieve even browning.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/quick-and-easy-homemade-focaccia-recipe/