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.