Description
This quick and easy focaccia recipe yields a light, airy, and flavorful Italian flatbread perfect for sandwiches, snacks, or as a side dish. With just a short prep and modest cook time, this recipe uses simple pantry staples and a straightforward method to produce delicious homemade focaccia that requires no extensive rising or kneading.
Ingredients
Scale
Dry Ingredients
- 2 cups (300g) bread flour (or all-purpose flour)
- 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)
- 3/4 tsp (4.5g) kosher salt (reduce by 50% if using table salt, increase by 50% for salt flakes)
Wet Ingredients
- 1 cup + 2 tbsp (280 ml / 280g) very warm water (combine 1/3 cup boiling water then top up with cold tap water to reach volume)
- 1 1/2 tbsp extra virgin olive oil
Topping
- 1/4 tsp heaped sea salt flakes (or regular salt, a couple of pinches)
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, instant yeast, and kosher salt. Add the very warm water gradually along with 1 tablespoon of the extra virgin olive oil. Mix everything using a spoon or your hand until a rough dough forms and all ingredients are combined.
- First rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes at room temperature. During this time, the dough will hydrate and slightly rise, becoming soft and sticky.
- Shape the dough: Grease a baking pan or sheet with the remaining 1/2 tablespoon of olive oil. Transfer the dough into the pan and gently stretch and press it with your fingers to spread it evenly across the surface. Create dimples across the top by pressing your fingers into the dough, which will create the classic focaccia texture.
- Bake and finish: Sprinkle the sea salt flakes evenly over the dough and drizzle a little more olive oil on top if desired. Bake the focaccia in a preheated oven at 220°C (425°F) for 20-25 minutes until golden brown on top. Remove from oven, let cool slightly, then slice and serve warm or at room temperature.
Notes
- Note 1: Bread flour produces a chewier focaccia, but all-purpose flour works well for a softer texture.
- Note 2: Instant yeast shortens rise time, making this focaccia ‘quick and dirty,’ but active dry yeast can be used with longer proofing.
- Note 3: Using a mix of boiling and cold water ensures the dough is at an optimal warm temperature for yeast activation.
- You can add herbs like rosemary or garlic for extra flavor if desired.
- Focaccia is best eaten fresh but can be stored in an airtight container for up to 2 days and reheated before serving.
