Quick and Dirty Focaccia
A simple and quick recipe for making delicious Italian focaccia bread that's crispy on the outside and soft on the inside.
Ingredients
Dry Ingredients
- 2 cups bread flour or plain/all-purpose flour
- 1 ⅛ tsp instant yeast aka rapid rise yeast
- ¾ tsp cooking salt -50% for table salt, +50% for salt flakes
Wet Ingredients
- 1 ¼ cups very warm water 1/3 cup boiling water then top up with cold tap water
- 1 ½ tbsp extra virgin olive oil
Topping
- ¼ tsp sea salt flakes or regular salt, couple of pinches
Instructions
Preparation
- In a large mixing bowl, combine the bread flour, instant yeast, and cooking salt. Stir to mix well.
- Pour in the very warm water and extra virgin olive oil, and mix until the dough starts to come together.
- Cover the bowl with a kitchen towel and let it rise for about 30 minutes, until slightly puffy.
Shaping and Baking
- Generously oil a baking dish and press the dough into the dish, spreading it out evenly.
- Using your fingers, make dimples all over the top of the dough.
- Sprinkle the top with sea salt flakes.
- Preheat your oven to 425°F (220°C) and bake the focaccia for about 20-25 minutes, until golden brown.
Serving
- Once baked, let it cool slightly before slicing into squares and serving warm.
Notes
Focaccia is best served warm with olive oil and balsamic vinegar. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Don’t skip the dimpling step for unique texture.