fo-fo-fo-focaccia
Focaccia would have to be one of my favorite “fancy” breads. It’s so delicious and super easy to make. If you’re an aspiring bread baker but are intimidated by the process, this recipe is for you. There’s no kneading involved, no special ingredients, and you can dress it up with different herbs, spices, and even veggies. The only thing that is an absolute must in focaccia baking is lots and lots of olive oil. Once you’re done, focaccia can be enjoyed in numerous different ways. It’s great by itself, dipped in soup or olive oil, and it’s an amazing sandwich bread. I hope you enjoy this recipe, and once you’ve completed it, you’re officially a baker of breads. Buon appetito!
⟶ the recipe
herby garlic focaccia
ingredients
2 cups lukewarm water
2 teaspoons active dry yeast
4 cups all-purpose flour
2 teaspoons salt
~4 tablespoons extra-virgin olive oil
4 cloves of garlic, minced
1 tablespoon chopped rosemary
1 tablespoon thyme leaves
1 tablespoon sea salt flakes
Prep time
16 hours
Cook time
30 minutes
Total time
16 hours 30 minutes
1 focaccia loaf
instructions
Place water in a large mixing bowl, and sprinkle yeast over the top. Let it stand for about 15 minutes, until yeast has activated and water is slightly foamy.
Add the flour and salt, and mix with a rubber spatula, until the mixture has formed a wet, sticky dough. Drizzle the dough with some olive oil, and spread it across the top of the dough, making sure it’s fully covered in oil.
Cover the bowl with plastic wrap, and place bowl in the fridge. Allow the dough to rise at least 12 hours.
Line a 9×13-inch baking dish with parchment paper, and drizzle it with some olive oil. Remove the dough from the fridge, and using two forks, separate the dough from the sides of the bowl, and deflate it in the center.
Slick your hands with some olive oil, and use your hands to gather the dough into a ball. Place the ball in the center of the baking dish, and roll it in the oil, until fully coated. Allow the dough to rest for another 3-4 hours at room temperature.
Preheat oven to 425 degrees Fahrenheit. Coat your hands again with olive oil, and stretch dough across the bottom of the baking dish until it reaches the edges. Use your fingers to create dimples in the dough. Add the minced garlic, rosemary, and thyme to the top of the dough, and use your fingers to rub toppings around evenly and press them into the dimples. Sprinly sea salt flakes evenly over the top of the dough.
Bake dough for 25-30 minutes, until the edges of the bread are crispy and golden. Transfer focaccia to a cooling rack and allow it to cool completely before serving.
⟶ recipe notes
- The first step of this recipe is to activate the yeast, so make sure that the yeast is fully activated before proceeding with the recipe. The water with the yeast should get nice and foamy after sitting for about 15 minutes. If that does not happen, the yeast is probably bad, and the dough won’t rise!
⟶ modifications
- You can also use a bread flour or a gluten-free all-purpose flour
⟶ make it ahead
- If you plan this recipe in advance, I would recommend making the dough the day before, and allowing it to rise in the fridge overnight. You can also keep the dough in the fridge for up to 3 days before baking
