Easy Focaccia Bread

5 from 6 votes

Try this quick and easy focaccia bread for tasty, one hour bread that's crispy on the outside and soft and pillowy on the inside.

Prep Time10

Cook Time20

Rising1

Total Time1 30

Course: Bread

Cuisine: Italian

Servings: squares

Calories: 182kcal

Author: Jacqueline Piper

Equipment

Ingredients

350 ml warm water 1 1/2 cups
2 ¼ teaspoons instant yeast
1 teaspoon granulated white sugar
½ teaspoon salt
500 grams all-purpose flour about 4 cups
cornmeal or semonlina for dusting
¼ cup olive oil plus more for drizzling

Makes: 9 x 13inch rectangle

Instructions

In a large bowl mix together the warm water, sugar, oil, and salt.
Add the flour and yeast and mix until a shaggy dough forms.
Move the dough to a lightly floured counter and knead for 4-5 minutes until the dough comes together in a smoother ball.
Lightly cover the dough in oil and set in a bowl. Cover the bowl with plastic wrap and a towel and allow to rise for abut 30 minutes or until doubled in size.
Sprinkle the bottom of a 9 x 13 baking dish with cornmeal or semolina. Stretch the dough to the edges of the pan. Cover with plastic wrap and a towel and let rise for another half an hour or so.
Preheat oven to 400°F (200°C).
Using your fingers, push down little dimples all over the dough. Drizzle with olive oil. Add any additional toppings.
Bake for 20-25 minutes, or until deeply gold brown and cooked through.

Notes

Substitutions - To use active dry yeast instead of instant yeast, proof the yeast in warm water first. To do this, mix together the water, sugar, and yeast and let sit for 10 minutes until frothy. Then add the oil, flour, and salt and continue with the recipe.

Toppings - To add any additional toppings scatter them on top and push them into the dough during the dimpling process. Toppings ideas are olives, herbs, sun-dried tomatoes, artichokes, caramelized onions, or shredded cheese such as Parmesan.

Storage - Lasts for 2-3 days, wrapped on the counter.

Nutrition