The Easiest Bestest Focaccia Bread Ever
Discover the ultimate homemade bread hack with *The Easiest Bestest Focaccia Bread Ever*, a foolproof recipe perfect for novice bakers and seasoned chefs alike. This no-knead focaccia boasts a golden, crispy crust, a pillowy soft interior, and a flavor elevated by aromatic olive oil and optional fresh rosemary. With just 20 minutes of hands-on prep, this recipe relies on simple pantry staples like all-purpose flour, instant yeast, and flaky sea salt. The signature dimpled texture ensures a rustic, bakery-quality finish, making it an ideal centerpiece for dinner parties, a comforting side dish, or a delicious sandwich base. Ready in just under 2 hours, this approachable focaccia recipe is your new go-to for impressive homemade bread without the fuss!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 ml Warm water (about 110°F/43°C)
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 80 ml Extra virgin olive oil
- 1 tablespoon Fresh rosemary (optional)
- 1 teaspoon Flaky sea salt (for topping)
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
Add the all-purpose flour and salt to the mixture. Stir with a wooden spoon or spatula until a sticky dough forms.
Pour in half of the olive oil (40 ml) and mix it into the dough. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 1 hour, or until the dough has doubled in size.
Preheat the oven to 220°C (425°F). Drizzle half of the remaining olive oil (20 ml) onto a 9x13-inch baking dish or sheet pan and spread it evenly.
Transfer the risen dough to the prepared pan, being careful not to deflate it too much. Gently stretch and press the dough to fill the pan. If it resists, let it rest for 5 minutes, then try again.
Using your fingertips, press deep dimples into the surface of the dough. Drizzle the remaining olive oil (20 ml) over the top, ensuring it seeps into the dimples.
If desired, sprinkle the dough with fresh rosemary leaves and flaky sea salt for added flavor.
Bake the focaccia in the preheated oven for 20 to 25 minutes, or until it is golden brown and crisp on the edges.
Remove from the oven and let cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
