The Best, Easiest Focaccia Bread Recipe
This is The Best, Easiest Focaccia Bread Recipe, perfect for any occasion.
Equipment
- Large Bowl
- Rubber spatula
- Pans or pie plates
- forks
- Cooling Rack
Ingredients
- 4 cups all-purpose flour or bread flour see notes above
- 2 to 3 teaspoons kosher salt see notes above
- 2 teaspoons instant yeast see notes above if using active dry
- 2 cups lukewarm water made by combining ½ cup boiling water with 1 ½ cups cold water
- butter for greasing
- 4 tablespoons olive oil divided
- flaky sea salt such as Maldon
- 1 to 2 teaspoons whole rosemary leaves optional
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until a sticky dough forms. Cover and let rest for 30 minutes, then stretch and fold the dough if desired.
- Rub the surface of the dough with olive oil, cover with a lid or plastic wrap, and refrigerate for at least 12 hours or up to 3 days.
- Line or grease your pans with parchment paper, butter, or nonstick spray.
- Pour oil into the center of each pan. Deflate the dough and form it into balls, then coat with oil. Let rest for 3 to 4 hours.
- Preheat your oven to 425°F. Optionally sprinkle rosemary and dimple the dough before baking.
- Transfer pans to oven and bake for 25 to 30 minutes until golden. Let cool before serving.
- Store cooled focaccia in an airtight bag at room temperature for up to 3 days or freeze for 3 months. Reheat as needed.
Notes
For muffin tin focaccia, follow steps 1-3, then deflate and portion dough into muffin wells, letting it rise before baking.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 100mgFiber: 1gIron: 6mg
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