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Quick and Dirty Focaccia

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A quick and easy focaccia bread with a golden, crisp surface and soft, airy interior. This simple recipe requires minimal ingredients and is perfect for dipping in olive oil or making into sandwiches.

  • Total Time: 3 hours 25 minutes
  • Yield: 6 – 8 servings

Ingredients

  • For the Dough:
  • 2 cups (300g) bread flour (or plain/all-purpose flour)
  • 1 1/8 tsp (3.5g) instant yeast (rapid rise yeast)
  • 3/4 tsp (4.5g) cooking salt (kosher salt)
  • 1 cup + 2 tbsp (280 ml / 280g) very warm water
  • For the Topping:
  • 1 1/2 tbsp extra virgin olive oil
  • 1/4 tsp (heaped) sea salt flakes (or regular salt, a couple of pinches)

Instructions

  1. Prepare the Dough: In a bowl, mix the flour, yeast, and salt. Make a well in the center and pour in the warm water. Mix with a rubber spatula until fully combined and a sticky dough forms. It should resemble thick muffin batter – too sticky to knead.
  2. First Rise (2 hours): Cover the bowl with cling wrap and place in a warm spot for 2 hours or until doubled in size. Alternatively, you can let it rise in the fridge for 24–48 hours.
  3. Prepare the Pan: Line a 26.5 x 20 x 5 cm (10.5 x 8 x 2″) rectangle pan (metal, not glass or ceramic) or a 22 cm/9″ square pan. Lightly grease with butter and line with scrunched-up baking paper for easy removal later.
  4. Transfer Dough to Pan: Drizzle 1/2 tablespoon of olive oil into the prepared pan. Pour the dough into the pan, then use 2 rubber spatulas to spread the dough into the corners. Don’t worry if it’s not perfect; it will fill out as it rises.
  5. Second Rise (45 minutes): Cover the pan with a flat surface (like a cutting board) and let it rise in a warm place for 45 minutes or until the dough rises by 50–70%, showing some bubbling on top. Preheat the oven to 220°C / 425°F (200°C fan-forced) halfway through.
  6. Prepare for Baking: Drizzle 1 tablespoon of olive oil over the top. Rub a little oil on your fingertips and gently spread it across the dough surface. Then, lightly press your fingers into the dough to create dimples, pressing about 1 cm/0.4″ deep, not all the way through.
  7. Add Salt and Bake: Sprinkle sea salt flakes over the top. Bake for 25 minutes, rotating the pan at the 15-minute mark, until the surface is golden and crisp.
  8. Cool and Serve: Once baked, lift the focaccia out of the pan using the baking paper. Let it cool on a rack for 10 minutes. Slice and serve warm.

Notes

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  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: Western
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 5mg

Find it online: https://iamstarved.com/quick-and-dirty-focaccia/