Easy Homemade Focaccia Bread
Servings
12
piecesPrep time
10
minutesCooking time
25
minutesResting time
8 hours
to 29 hoursThis easy homemade focaccia bread recipe is simply delicious and so easy to make! I’m pretty sure it will become your go-to focaccia recipe. Feel free to add the toppings of your choice!
Ingredients
1 ½ cup of lukewarm water
1 package of active dry yeast (8g)
1 tsp of honey
1.5 tsp of salt
3 cups of white all purpose flour
½ cup of olive oil
To garnish: fresh rosemary and flakey sea salt
Instructions
- In a big bowl, activate your yeast by adding in lukewarm water and honey. Mix well and let it sit for 5 minutes. Add the flour and salt and mix with a wooden spoon or spatula. When the dough starts to form, use your hand to shape it to get a homogenous dough. Fuss with your hands a couple of times (15-20 times). If the dough is too sticky, add a few more tablespoons of flour (1-2 tbsp). Please note that we’re still looking for a relatively sticky dough.
- In a separate bowl, add 2 tbsp of olive oil and place the dough on top. Gently turn your dough to coat in oil. Cover and place in the fridge for 12 to 36 hours.* (See notes for a quickest option and schedule examples)
- Add 3 tbsp of olive oil to a 9”x13” pan and spread evenly. Remove the risen dough from the bowl by scraping the sides of the bowl with your hands. Pour over your risen dough to the cooking pan, and gently press the dough to the surface of the pan. Cover and let it rise again at room temperature for about 3-6 hours.
- Once your dough has fully risen, and has really spread to all sides of your pan, preheat the oven to 450F degrees and place the grill in the middle.
- Dimple the dough with your fingers, add 3 tbsp of olive oil on top and a good pinch of sea salt (or 2!). Garnish with fresh rosemary or garnishes of choice.
- Bake for 25-30 minutes, or until golden. Let it cool down for about 10 minutes, then transfer to a plate or a cooling rack. Cut into squares and enjoy!
Recipe Video
Notes
- Quickest option: you can leave the dough at room temperature for 5 hours, until it double in size. I prefer to leave it in the fridge but it’s another option.
- Cooking Pan: Depending on the pan you’re using, the focaccia may stick to the bottom. I love to use a non-stick pan like this one. If you’re not sure your pan is non-stick, I recommend butter the pan before adding the olive oil.
- Schedule examples:
For a focaccia ready at 5pm the next day:
– Prepare the dough at 5pm the night before and leave the dough in the fridge overnight.
– Around noon, transfer the dough to your cooking pan and let it rise for 4 hours.
– Around 4pm, cook the focaccia. Serve it as an appetizer when your guests arrive or with dinner.
For a focaccia ready at noon the next day:
– Prepare the dough at 5pm the night before and leave the dough in the fridge overnight.
– Around 8am the next morning, transfer the dough to your cooking pan and let it rise for 3-4 hours.
– Around noon, cook the focaccia.
For a focaccia ready the same day (quickest option):
– Prepare the dough at 8am in the morning, cover and leave it at room temperature for 5 hours.
– Around 1pm, transfer the dough to your cooking pan and let it rise for 4 hours.
– Around 5pm, cook the focaccia.
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