This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like.
Start by whisking together yeast, sugar and water.
After 10-15 minutes, the top will get a little foamy.
Place 2 cups AP flour into a large bowl.
Create a well in the center.
Pour your foamy yeasty mixture into the well.
Gently combine with a strong spatula until it starts to come together.
Add a little more water if it’s too stiff, a little more flour if it’s too wet.
It’s ready when the dough starts to pull cleanly away from the sides of the bowl.
Flour your workspace.
Place your dough on the floured workspace and knead for about 2 minutes.
The dough should start to feel really soft.
And then it can be easily formed into a ball.
Drizzle the bottom of a glass container with some olive oil. Drizzle some over the top and rub it around so the dough is covered in oil.
Dramatically fold a wet tea towel.
Drape over the top.
Leave it in a warm spot near a warm vent, the top of your refrigerator, on a radiator or in your oven with the light on.
After 45 minutes to an hour, remove the towel and the dough should be doubled in size.
See those little air bubbles?
Punch the dough down to deflate some of that air.
Now knead it again for about 2 minutes on a freshly cleaned and floured surface.
Add some fresh chopped herbs if you want. I used some leftover rosemary, sage and thyme from Thanksgiving.
Again, you’ll want the dough to feel soft and smooth.
Press the dough into an oiled cast iron skillet.
Make indentations in the dough with your fingers.
Drizzle some olive oil over the top.
Sprinkle with a generous amount of flaky sea salt. Bake at 450 for 15-20 minutes.
It’s done when the top starts to get golden and your house is filled with the comforting scent of fresh baked focaccia. Any leftover oil that’s in the bottom of the skillet? I drizzle it over the top, but it’s not necessary.
Cut it into squares or slice like a loaf of bread for sandwiches. This focaccia tastes best if consumed within an hour after coming out of the oven.
More ways to enjoy this focaccia!
Easy + foolproof focaccia, ready in about an hour and a half!
- 1 package of active dry yeast (1/4 oz.)
- 2 tsp sugar
- 1 cup warm water
- 2 cups AP flour, plus extra for dusting
- olive oil
- flaky sea salt
- 1 TB chopped fresh rosemary
- 1 TB chopped fresh sage
- 1 tsp chopped fresh thyme
to prepare the dough
- Combine the yeast, sugar and warm water into a bowl. Let sit for 10-15 or until foamy.
- Place the flour into a large bowl. Create a well in the center and pour in the yeast mixture.
- Gently stir with a strong spatula until the dough starts to come together. It’s ready when it starts to pull cleanly away from the sides. Add a little more flour or a little more water as needed to achieve this result.
- Dust your countertop with some flour. Knead the dough for about 2 minutes and form into a ball.
- Oil a clean glass bowl, place the ball of dough inside. Drizzle more olive oil on top so it’s evenly coated.
- Drape a damp towel over the top and place into a warm spot for 45 minutes to an hour; it should double in size during this time.
- Wipe down your countertop so you have a clean surface.
- Re-flour your countertop. Pull the dough from the container and deflate it by punching it down with your fist. Knead again for about 2 minutes, adding in the chopped fresh herbs if desired.
to bake the focaccia
- Preheat oven to 450.
- Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Make indentations by poking your fingers into the dough.
- Top with more olive oil and a generous amount of flaky sea salt.
- Bake for 15 minutes. The top should start to develop some color; if that has happened, remove from the oven. If not, allow to bake for about 5 minutes more.
- Transfer the focaccia to a cutting board and serve immediately.
- Leftovers can be sealed in a plastic containers, but this focaccia tastes best straight out of the oven.
- Prep Time: 1 hour
- Cook Time: 20 minutes
Amazing Reads + Finds this week
We’re only halfway into Season Two of The Crown. I don’t really know that much about the British Royal Family, but I’m loving getting immersed in this series. Also, how perfect of an actress is Claire Foy?
I’m currently reading The Invisible Life of Addie Larue for a book group I’m in. I’m only halfway through, but obsessed. I love Addie and the way the author takes us back and forth between 1700s France and current-day New York City. When faced with choosing either an everything or nothing sort of life, Addie picks everything, but with one big condition. I don’t think I’ve ever read a book like this before, and I kind of don’t want it to end!
Nora McInerny, creator and host of the podcast, Terrible, Thanks for Asking always makes me think long after I finish an episode. I listed to a recent episode with Susan David, author of Emotional Agility. Dr. David talks about the dangers of “toxic positivity” and how putting emotions into a “good” or “bad” box can keep us from feeling fully alive. She says that “being able to hold the so-called positive emotions and the difficult emotions side by side … [is] what actually creates far greater levels of meaning in our life.” Emotional Agility is on my list to read and learn from!