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Easy Focaccia

Easy Focaccia


  • Author: erin wysocarski
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x

Description

Easy + foolproof focaccia, ready in about an hour and a half!


Ingredients

Scale
  • 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

  1. Combine the yeast, sugar and warm water into a bowl. Let sit for 10-15 or until foamy.
  2. Place the flour into a large bowl. Create a well in the center and pour in the yeast mixture.
  3. 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.
  4. Dust your countertop with some flour. Knead the dough for about 2 minutes and form into a ball.
  5. Oil a clean glass bowl, place the ball of dough inside. Drizzle more olive oil on top so it’s evenly coated.
  6. 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.
  7. Wipe down your countertop so you have a clean surface.
  8. 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

  1. Preheat oven to 450.
  2. 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.
  3. Top with more olive oil and a generous amount of flaky sea salt.
  4. 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.
  5. Transfer the focaccia to a cutting board and serve immediately.
  6. Leftovers can be sealed in a plastic containers, but this focaccia tastes best straight out of the oven.