Super Easy Focaccia Bread
This recipe for super easy focaccia bread is easiest enough that anyone can make it. It’s soft and airy. Just the way focaccia should be! Garnished with seat salt and dried herbs. Perfection!
Bread is so rewarding to make, and this super easy focaccia bread recipe will prove just that. If you’ve never made homemade bread before, do it! You will be pretty darn proud, and surprised at how easy it is. And delicious!
Most breads are easy to make. It is a waiting process, letting the dough rise and what not. You’ll just need some patience is all.
The only bread I advise you to stay away from if you’ve never made bread before is sourdough bread. I’ve tried multiple times making my own, but never got it right. Maybe someday!
Back to this bread…look at those air bubbles! Focaccia should be soft, chewy light and airy. And this recipe makes just that!
As I’m sure you’ve heard before, baking is a science. And bread baking is even more science. It all depends on how much yeast, what type of yeast, how much water, the temperature of the water, etc. I’m not scientist, but all of the ingredients for this bread create those beautiful air bubbles in the dough. Which makes for airy light bread!
Another lovely thing about focaccia is that there’s a lot of olive oil involved. It creates a nice robust flavor all around.
Dried herbs are used for the topping, but if you aren’t a fan of that herby flavor, you can keep it to just salt. It still tastes amazing!
If you end up making this recipe, I hope you enjoy it! Check out another recipe of mine for pretzel bread! https://thehungrylyoness.com/pretzel-bread/
Super Easy Focaccia Bread
Ingredients
- 4 cups all purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- cooking spray
- 4 tablespoons olive oil, divided
- flaky sea salt for topping or coarse salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- In a large bowl, whisk together flour, salt and instant yeast. Add the water. Using a spatula or wooden spoon, mix until the liquid is absorbed and ingredients form a sticky ball of dough.
- Rub the surface of the dough lightly with olive oil. Cover bowl tightly with plastic wrap and place in fridge for at least 12 hours, or up to 3 days.
- When dough is done rising, spray a 9×13 baking dish OR two 8 or 9 inch pie plates with non stick cooking spray.
- If using two pie plates, pour 1 tablespoon of olive oil in center of each plate. If using one 9×13 dish, pour 2 tablespoons of olive oil in center of dish.
- Using two forks, deflate the dough and pull away from sides of bowl, while rotating bowl. Forming a ball.
- Split the dough ball in half using forks IF you're using two pie plates. Keep dough ball as one if using 9×13 dish.
- Place dough into baking dish/dishes and coat dough balls well in olive oil. Let rest for 3-4 hours at room temperature, uncovered.
- Once dough has risen, set rack in middle of oven. Preheat oven to 425°. If using rosemary or thyme, sprinkle it over dough.
- Pour 1 tablespoon of olive oil each round of dough. Rub hands lightly with oil. Using all fingers, poke dough creating deep dimples. If need be, gently stretch the dough as you make the dimples to fill pan.
- Sprinkle with flaky salt. Bake in oven for 25-30 minutes or until the top turns a deep golden brown.
- Enjoy!
