Focaccia Recipe Easy

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FOCACCIA



Focaccia image

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

Steps:

  • In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

EASY FOCACCIA BREAD



Easy focaccia bread image

This focaccia bread recipe is easy to make and so satisfying to eat. Soft on the inside, crisp on the outside flavored simply with olive oil and salt.

Provided by Alida Ryder

Categories     Bread

Time 3h

Number Of Ingredients 6

4 cups flour ((I prefer 00-flour but bread flour works well too))
1 tsp salt
2 cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
½ cup olive oil

Steps:

  • Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
  • Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
  • Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
  • Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
  • Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
  • Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
  • Preheat the oven to 200°C/390°F.
  • Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
  • Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
  • Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts : Calories 234 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASIEST FOCACCIA RECIPE



Easiest Focaccia Recipe image

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.

Provided by MORTICIA_ADDAMS

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
  • Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g

FOCACCIA



Focaccia image

Provided by Anne Burrell

Categories     side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

DELICIOUSLY EASY GARLIC HERB FOCACCIA



Deliciously Easy Garlic Herb Focaccia image

Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.

Provided by Amy Beth McMaster

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

Steps:

  • Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  • Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  • Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  • Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  • Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!



The Easiest, Bestest Focaccia Bread Ever!! image

This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!

Provided by Manda

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
2 tablespoons parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)

Steps:

  • Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
  • In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
  • Add the yeast mix and vegetable oil to the dry ingredients and combine.
  • When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  • Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  • Cover with damp cloth and let rise in warm place 25 minutes.
  • Preheat oven to 425 degrees.
  • Punch dough down, place on greased baking sheet.
  • Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
  • Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
  • Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
  • Bake for 13-15 minutes until golden brown.

FOCACCIA



Focaccia image

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Provided by Liberty Mendez

Categories     Side dish

Time 45m

Yield Serves 12

Number Of Ingredients 6

500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked

Steps:

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  • Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

QUICK FOCACCIA RECIPE



Quick Focaccia Recipe image

You don't need a day or two to make this soft, delicious focaccia-it's ready in less than 2 hours for more time to chow down with your friends and family.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Lunch     Snack     Bread

Time 1h49m

Number Of Ingredients 9

5 tablespoons olive oil, divided
1 teaspoon butter or shortening
3 3/4 cups (484 grams) bread flour
1 teaspoon sugar, or honey
1 1/4 teaspoons fine salt
1 tablespoon instant yeast
1 2/3 cups (382 grams) water
1 teaspoon flaky sea salt, for topping
1/4 teaspoon coarsely ground black pepper or crushed red pepper flakes, optional

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and turn on the oven light. Grease a 9-x 13-inch baking pan with 2 1/2 tablespoons of olive oil. Spread the olive oil to cover the bottom and sides of the pan. Set aside.
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt, sugar, water, and 2 tablespoons of olive oil. Mix on low speed until a dough begins to form, about 2 minutes.
  • Let the dough rest for 10 minutes.
  • With the mixer on medium speed, knead the dough, scraping down the sides of the bowl occasionally with an oiled spatula, until the mixture is well combined and no more flour is visible, about 4 minutes. The dough will be very sticky and may not form a ball.
  • Scrape the dough into the prepared baking pan, pressing lightly and stretching to fit. Place the pan in the oven for 1 hour to proof.
  • Remove the pan, then heat the oven to 425 F.
  • While the oven is heating, drizzle the remaining 1 tablespoon of olive oil all over the dough. The dough will be puffy, so handle it gently to avoid deflating it. Using your fingertips, lightly dimple the dough all over, then sprinkle with the flaky sea salt and pepper, if using.
  • Bake the focaccia until golden brown, 21 to 24 minutes. Let cool slightly before slicing and serving.

Nutrition Facts : Calories 205 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 399 mg, Sugar 1 g, Fat 7 g, UnsaturatedFat 0 g

SHOCKINGLY EASY NO-KNEAD FOCACCIA



Shockingly Easy No-Knead Focaccia image

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.

Provided by Sarah Jampel

Categories     Bon Appétit     Bake     Bread     Olive Oil     Garlic     Butter     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 10-12 servings

Number Of Ingredients 8

1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 Tbsp. unsalted butter, plus more for pan
2-4 garlic cloves

Steps:

  • Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
  • Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
  • Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
  • Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
  • Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

FOCACCIA RECIPE BY TASTY



Focaccia Recipe by Tasty image

Here's what you need: warm water, olive oil, honey, salt, flour, yeast, extra virgin olive oil, fresh rosemary, salt, pepper

Provided by Rie McClenny

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 10

1 cup warm water
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour
1 ½ teaspoons yeast
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, leaves removed
salt, to taste
pepper, to taste

Steps:

  • Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
  • Mix well and knead for 10-15 minutes until the dough is elastic.
  • Transfer the dough into a well-oiled bowl.
  • Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
  • Preheat oven to 375˚F (190˚C).
  • Remove the dough from the bowl and stretch the dough into 9-inch (23 cm) circle.
  • Place the dough into well greased 10-inch (25 cm) cast iron pan. Cover with towel or plastic wrap and rest for 30 minutes.
  • Poke the top with your fingertips.
  • Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
  • Bake in the oven for 20-30 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 61 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, Sugar 7 grams

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2020-02-22 Step 1. Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit …
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  • Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
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  • Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
  • Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.


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From jennycancook.com


WE TRIED 4 POPULAR FOCACCIA RECIPES - KITCHN
2021-05-21 Anne Burrell’s focaccia recipe has been reviewed over 300 times and has a 5-star rating, with several commenters claiming it’s “perfect” and their “go-to.”. It also calls for a lot of olive oil (1/2 cup in the dough and 1/2 cup on the baking sheet), so I had to see if that was the secret to success.
From thekitchn.com


ROSEMARY FOCACCIA BREAD RECIPE - GIMME SOME OVEN
2020-03-31 Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover and let the dough continue to rise for another 20 minutes. Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish ).
From gimmesomeoven.com


FOCACCIA MADE EASY AT HOME - THE KITCHEN BUCKET LIST
2021-06-12 Instructions. In a large bowl add in the water, sugar, and yeast. Wait for 5 minutes until the yeast starts to foam. Add, to your yeast mixture, olive oil. Mix until combined. Add in the flour. Mix and when the flour is almost incorporated into the mixture add 1 teaspoon of salt. Mix until all is combined.
From thekitchenbucketlist.com


QUICK & EASY FOCACCIA – READY IN ONE HOUR! - FAMILY-FRIENDS-FOOD
2021-04-14 Place the ball of dough in a lightly oiled bowl and cover with a clean tea towel, a lid, or plastic wrap. Place in a very warm place e.g. airing cupboard, by a radiator etc. for about 5 minutes. Use another 2-3 tbsp of the olive oil to grease …
From family-friends-food.com


HOMEMADE FOCACCIA BREAD - SPEND WITH PENNIES
2021-08-21 Instructions. Grease a 9x13 baking sheet with butter. Add 2 tablespoons olive oil to the pan and spread in the bottom. Place flour, yeast, sugar, and salt in a bowl. Whisk until well combined. Add warm water and 2 tablespoons olive oil and mix well. Place the dough into the prepared pan and gently stretch to fill the pan.
From spendwithpennies.com


EASY FOCACCIA RECIPE - FOODDOLLS.COM
Cover, and set to warm for 2 hours. Drizzle with olive oil, and use fingers to press down the dough. Sprinkle herbs, seasonings, and olives on top. Cover and cook on high for 1 1/2 hours. Then, set the slow cooker to low, and cook for an additional 30 minutes. Remove the focaccia from the slow cooker, slice, and serve!
From fooddolls.com


ITALIAN FOCACCIA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
2021-06-12 Pre-heat oven to 400° (200° celsius), lightly oil a 12 inch skillet or pizza pan. Remove the dough from the bowl and punch it down a few times. Place dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes. Spread the dough again if needed.
From anitalianinmykitchen.com


13 YUMMY FOCACCIA TOPPINGS - THE CLEVER MEAL
2022-07-25 Focaccia ready in 1 hour: follow the instructions in the recipe, except for the proofing time. For the first proofing, cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes only. The second time, when the dough is in the baking tray, place it in the warm oven for 20 minutes.
From theclevermeal.com


THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S KITCHEN
2018-03-02 Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).
From alexandracooks.com


SUPER EASY FOCACCIA RECIPE (NO-KNEAD) - THE CLEVER MEAL
2022-03-09 Combine flour, salt, yeast in a large bowl. Add water, olive oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains, but lumps are totally fine. Grease a baking tray or line with parchment paper (mine is 9 x 13 inches).
From theclevermeal.com


FOCACCIA BREAD RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-02-26 How to Make Focaccia. Proof Yeast – Combine water, honey, and yeast and let sit 5-7 minutes until foamy. Make the Dough – Combine flour and salt then mix in the yeast mixture with a wooden spoon until a moist mass of dough forms without streaks of flour. Add 1 Tbsp olive oil and mix it in with your hands.
From natashaskitchen.com


FLUFFY FOCACCIA BREAD RECIPE - LIGHT AND AIRY - BAKING WITH BUTTER
2021-03-19 Preheat the oven to 450°F/230°C. Drizzle the remaining 2-3 tablespoons of olive oil over the focaccia, then use oiled fingers to create deep dimples in the dough, pushing all the way down. Do this all over the bread. Add over chopped rosemary, sliced olives, and flaky salt.
From bakingwithbutter.com


EASY SMALL BATCH FOCACCIA – THE BEADER CHEF
2022-03-03 Mix together 1 tsp. yeast, 1 tsp. sugar and 1 ¼ cups water into a large bowl and let sit for 5 to 10 minutes until the mixture gets foamy. Add 2 ½ cups of flour and ½ tbsp. kosher salt and mix together until the flour is hydrated and a shaggy dough forms. Pour 2 tbsp. of olive oil over the dough and turn to coat the dough.
From thebeaderchef.com


OUR BEST FOCACCIA RECIPES - THE SPRUCE EATS
2022-03-01 The Spruce / Sonia Bozzo. In ancient Roman times, when historians say this flatbread was invented, the original focaccia was unleavened. While many recipes today use yeast to help the bread rise, our quick no-yeast focaccia is a fabulous option when you want to add homemade bread to the menu, but don't have any yeast (or much spare time) on hand. . …
From thespruceeats.com


VEGAN FOCACCIA - LOVING IT VEGAN
2021-11-26 Instructions. Grease a 9×13 oven safe dish with vegan butter. Drizzle 2 tablespoons of olive oil over the bottom of the greased dish. Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together. Add warm water and 2 …
From lovingitvegan.com


EASY FOCACCIA - JO COOKS
2022-04-12 In a large bowl combine and stir the warm water with the active dry yeast and honey. Whisk it and let it sit for about 5 to 10 minutes. The mixture should start foaming up if the yeast is good. Make the dough. To the yeast mixture bowl, add the flour and salt. Use a spatula to combine everything together.
From jocooks.com


CHERRY FOCACCIA RECIPE - COOKIST.COM
How To Make Cherry Focaccia. For making the starter, add the fresh yeast and milk in a bowl. Add in the flour and sugar. Mix. Cover with cling film and set aside for 15 minutes. In a bowl add the prepared starter, flour and salt. Add the butter.
From cookist.com


27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
2021-05-22 Use your fingertips to hollow out the typical focaccia dimples and spread some round-cut zucchini on top. Let it leaven for 1 hour in a turned-off oven (but keep the light on) or in a warm place. After that, remove the pan, preheat …
From italianrecipebook.com


EASY CRISPY FOCACCIA RECIPE, HOMEMADE FOCACCIA | JENNY CAN COOK
2020-03-01 One, it makes pressing the dough into a circle easier because the dough sticks to the paper. And two, it makes it a breeze to slide the dough onto the hot baking stone. The parchment will turn dark from the high heat as you can see in the recipe photo. My focaccia recipe is quicker than most, taking only 90 minutes start-to-finish.
From jennycancook.com


FOCACCIA | KING ARTHUR BAKING
Stretch the dough into a 14" circle and place on a greased baking sheet. Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes. Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or …
From kingarthurbaking.com


FOCACCIA BREAD RECIPE | BON APPéTIT
2018-03-06 Step 1. Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry ...
From bonappetit.com


THE ULTIMATE HOMEMADE FOCACCIA - BREAD BY ELISE
2022-01-22 Assembly and Bake. Preheat your oven to 430°F/220°C 30-45 minutes before you plan to bake the focaccia. When the focaccia has doubled in size: drizzle a generous amount of olive oil over the doughs' surface. Use your fingers to poke dents all over the dough. Sprinkle on fresh rosemary and flaky salt on top.
From breadbyelise.com


21 CHRIS BIANCO FOCACCIA RECIPE - SELECTED RECIPES
Focaccia is basically a yeasted flat bread. This is why it is also known as Italian flat bread. The dough of a focaccia is flavoured with olive oil and can sometimes be topped with herbs, vegetables and other toppings. Just like pizza dough, focaccia dough is made with flour, oil, water, yeast and salt.
From selectedrecipe.com


FOCACCIA (EASY, SOFT & CHEWY) | COMFORT FOOD IDEAS | FRESH BAKED …
2020-10-16 Instructions. In a small sauce pan, add the olive oil, garlic, pepper, thyme, and rosemary. Allow to gently heat up for about 5-10 minutes on low. Careful to not let it get too warm and allow the garlic to become bitter. In a large mixing bowl, pour the yeast, honey (or agave), and warm water together.
From comfortfoodideas.com


EASY HOMEMADE FOCACCIA BREAD - DASH OF HONEY
Instructions. In a big bowl, activate your yeast by adding in lukewarm water and honey. Mix well and let it sit for 10 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.
From dashofhoney.ca


EASY ROASTED-GARLIC FOCACCIA RECIPE - SERIOUS EATS
2019-04-08 Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next …
From seriouseats.com


EASY FOCACCIA RECIPE (ROSEMARY + SEASALT) | SUGAR GEEK SHOW
2021-12-10 Easy Focaccia Recipe Instructions. Combine 8 ounces of your warm water (110ºF or 43ºC), yeast, and sugar and set it aside for 5 minutes or until it’s foamy. Put your yeast mixture and one cup of flour into the bowl of your Bosch stand mixer with the …
From sugargeekshow.com


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