Easy Focaccia Bread

Ingredients

• 4 cup flour
• 2 cup warm water
• 1 tbsp instant yeast
• 1 tsp salt
• 2 tbsp olive oil (For generously coating the pan)
• olive oil (Extra olive oil for drizzling on top before resting and baking)

Steps

1. 1

   Stir the flour, warm water, instant yeast, and salt together in a large bowl for about 5 minutes, or until no dry flour remains. The dough will be very sticky.

2. 2

   Cover the bowl and place it in the warmest spot in your kitchen for 1–2 hours, until the dough has doubled in size.

3. 3

   Generously coat a 9 × 13-inch pan or sheet pan, including the edges, with the 2 tablespoons of olive oil.

4. 4

   Gently scrape the risen dough into the oiled pan without punching it down. Drizzle a little extra olive oil over the top.

5. 5

   Cover the pan and let the dough rest for 45–60 minutes. It will naturally spread; if needed, gently stretch it toward the corners with oiled fingers.

6. 6

   Oil your hands, then press your fingertips all over the dough to create the characteristic focaccia dimples. Drizzle with more olive oil.

7. 7

   Bake at 430°F for 25–30 minutes, until the top is golden brown and the edges are crisp.

8. 8

   Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack. Leave it uncovered while cooling for the crispiest crust.

Notes

A larger pan produces thinner, crispier focaccia. Optional additions mentioned in the source include rosemary, flaky salt, olives, sun-dried tomatoes, or garlic before baking. The transcript indicates the dough was mixed for about 2 minutes, the first rise lasted about 1 hour 20 minutes, and the second rise lasted about 1 hour; the description gives broader ranges. The transcript also mentions baking on the lowest oven rack, but this is not included as a required instruction because it is not stated in the authored description.

Nutrition per serving

• bread
• main
• baked
• vegetarian
• Italian
• yeast bread
• crispy crust
• easy