This quick and easy focaccia recipe is fun to make, smells delicious, and tastes amazing. There’s something meditative about making bread. Letting the yeast, warm water, and flour do their thing, then kneading the dough and smelling it is so satisfying. The crispy crunch on the outside and pillowy center is just so good!
This easy focaccia recipe is 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.
How to Make This Quick And Easy Focaccia Recipe
Step One: Start by whisking together yeast, sugar, and water. After 10-15 minutes, the top will get a little foamy.
Step Two: Place 2 cups of All-Purpose flour into a large bowl. Create a well in the center. Pour your foamy yeasty mixture into the well. Gently combine it with a strong spatula until it starts to come together. Add a little more water if it’s too stiff, and 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.
Step Three: Flour your workspace. Place your dough on the floured workspace and knead for about 2 minutes. The dough should start to feel really soft. If it starts to feel sticky, sprinkle it with a little more flour.
It should then be easily formed into a ball.
Allow Your Dough To Rise And Double In Size
Step Four: 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. Place a damp tea towel over the top. Leave it in a warm spot near a warm vent, on the top of your refrigerator, on a radiator, or in your oven with the light on.
I like to place a Pyrex with water in my microwave and heat it until boiling. Once the microwave is really steamy, I add the bowl to the microwave and shut the door.
After 45 minutes to an hour, remove the towel and the dough should be doubled in size.
Step Five: Once the dough has risen, gently punch it down to release some of the air bubbles.
Step Six: Add some fresh chopped herbs if you want. I used some leftover rosemary, sage, and thyme from Thanksgiving. Transfer the dough to a well-oiled pan.
Allow the dough to rest and slightly rise in the pan for about 10 minutes.
Turn your hand into claws and tap them into the dough like you are playing the piano. You want the indentions to be deep. Top with olive oil and some 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.
How To Serve This Recipe
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. It’s perfect on a crisp and chilly day!
More Ways To Enjoy This Quick Focaccia!
- Make this Focaccia Pizza topped with Apple, Red Onion, and Balsamic Glaze. It’s so delicious and comforting on a chilly day!
- Make a batch of garlic confit and float away with the carby, sweet and mellow flavors!
- Serve with this Vegan Sausage-Stuffed Ravioli and slide into carb heave.
- This Toasted Ravioli Stuffed with Cultured Cashew Cheese would be perfect with some of this focaccia!
- Make this homemade Creamy + Chunky Pasta Sauce and serve it with whatever pasta you like. A side of this focaccia would be perfect to scoop up some of the leftover sauce!
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Quick And Easy Focaccia Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This quick and easy easy focaccia recipe is fun to make, smells delicious and tastes amazing. The crispy crunch on the outside and pillowy center is just so good! This easy and foolproof focaccia is ready in about an hour and a half!
Ingredients
- 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
optional:
- 1 TB chopped fresh rosemary
- 1 TB chopped fresh sage
- 1 tsp chopped fresh thyme
Instructions
to prepare the dough
- Combine the yeast, sugar, and warm water into a bowl. Let sit for 10-15 minutes 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, and 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 it into a warm spot for 45 minutes to an hour; it should double in size during this time.
- Preheat oven to 450.
- Pull the dough from the container and deflate it by gently punching it down with your fist. Sprinkle with a small amount of fresh herbs if you’d like.
- Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Allow it to rest and slightly rise for about 10 minutes.
- 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 it from the oven. If not, allow to bake for about 5 minutes more.
- Transfer the focaccia to a cutting board and serve immediately.
Notes
Leftovers can be sealed in plastic containers, but this focaccia tastes best straight out of the oven.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Proofed, Kneaded, Baked
- Cuisine: Italian
