This recipe brings you a remarkably simple and quick focaccia, perfect for those moments when you crave homemade bread without the fuss of traditional, time-consuming methods. It’s all about embracing ease and enjoying the rewarding aroma and taste of freshly baked bread in under three hours.
Why you will love this recipe
- Unbelievably Easy: Ditch the kneading! This recipe relies on a high hydration dough and a simple rise to develop flavor and that characteristic focaccia texture.
- Fast Results: From start to finish, you can have warm, golden focaccia on your table in about 2.5 hours. Ideal for weeknight baking or spontaneous weekend feasts.
- Incredible Flavor and Texture: Despite its simplicity, this focaccia boasts a delightful balance of a crisp, olive-oil-infused crust and a light, airy interior. The flaky sea salt adds a satisfying crunch and savory depth.
- Versatile: Enjoy it plain, dipped in olive oil and balsamic vinegar, or use it as the base for sandwiches and cheese toasties. Its neutral flavor makes it a perfect accompaniment to almost any meal.
- Minimal Ingredients: You likely already have most, if not all, of the ingredients in your pantry.
Ingredients:
- 2 cups (300g) bread flour (or plain/all-purpose flour)
- 1 1/8 tsp (3.5g) instant yeast (aka rapid rise yeast)
- 3/4 tsp (4.5g) cooking salt / kosher salt (-50% for table salt, + 50% for salt flakes)
- 1 cup + 2 tbsp (280 ml / 280g) very warm water (1/3 cup boiling water then top up with cold tap water)
Topping:
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp (heaped) sea salt flakes (or regular salt, couple of pinches)
Preparation:
Step 1: Mix the Dough
In a large bowl, combine the flour, instant yeast, and salt. Use a rubber spatula to mix these dry ingredients until they are well incorporated.
Step 2: Add Water and Combine
Make a well in the center of the dry ingredients. Pour in the very warm water. Using the spatula, mix until all the flour is incorporated and you have a very sticky dough. It should resemble a thick muffin batter, too loose and sticky to knead.
Step 3: First Rise (2 Hours)
Cover the bowl tightly with cling wrap. Place the bowl in a warm place to rise for 2 hours, or until the dough has doubled in volume. Alternatively, for a deeper flavor, you can do the first rise in the refrigerator for 24-48 hours.
Step 4: Prepare the Pan
Use a 26.5 x 20 x 5cm (10.5 x 8 x 2″) rectangle pan (metal, not glass or ceramic) or a 22cm/9″ square pan. Lightly grease the pan with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch it, and then press it into the pan, ensuring you have an overhang of paper to lift the focaccia out later.
Step 5: Transfer Dough to Pan and Second Rise (45 Minutes)
Drizzle and spread 1/2 tablespoon of olive oil on the baking paper in the pan. Pour the dough batter into the pan. Use two rubber spatulas to coax the dough into the corners as best you can. Don’t worry if it’s not perfect; it will fill the pan as it rises. Cover the pan with a cutting board or similar flat object, making sure there’s enough space for the dough to rise. Place the pan in a warm place for 45 minutes, or until the dough has risen by 50-70%. You should see some nice, big bubbles on the surface. Halfway through this rise, preheat your oven to 220°C / 425°F (200°C fan-forced).
Step 6: Prepare for Baking
Preheat the oven to 220°C / 425°F (200°C fan-forced) with the oven rack in the middle position.
Step 7: Oil and Dimple the Dough
Drizzle 1 tablespoon of olive oil across the surface of the dough. Rub a little oil on your fingertips, then use your fingers to spread the oil lightly and evenly across the surface.
Step 8: Lightly Dimple and Add Salt
Use your fingers to lightly press dimples into the surface of the dough, only pressing down about 1cm/0.4″ into the dough. Avoid pressing all the way down, as this will deflate the dough. Sprinkle the sea salt flakes all over the surface.
Step 9: Bake
Bake for 25 minutes, rotating the pan at the 15-minute mark, until the surface is a deep golden brown.
Step 10: Cool and Serve
Lift the focaccia out of the pan using the excess paper onto a cooling rack, then slide the paper out from underneath. Cool for 10 minutes before serving. It’s always best served warm.
COOKING Rating: Easy
Serving Suggestions:
- Serve warm, cut into strips or squares, with a side of extra virgin olive oil for dipping, and a swirl of aged balsamic vinegar.
- Use it to make gourmet cheese toasties or sandwiches.
- Serve as an appetizer or side dish at your next dinner party.
- Enjoy it alongside soups or salads.
- Cut into smaller, two-bite pieces for a delightful snack.
Tips:
- For a richer flavor, try using a high-quality extra virgin olive oil for both the dough and the topping.
- If you’re short on time, you can skip the second rise, but the focaccia will be slightly denser.
- Experiment with different toppings! Rosemary, garlic, sun-dried tomatoes, and olives all make delicious additions.
- To prevent the focaccia from sticking, make sure to grease the pan thoroughly and use parchment paper with an overhang.
- If you don’t have instant yeast, you can use active dry yeast, but you’ll need to proof it in warm water for 5-10 minutes before adding it to the flour.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 2 hours 40 minutes
Nutritional Information: Calories: Approximately 250 per serving (depending on serving size and toppings) Protein: 6g Sodium: 400mg
Conclusion
This Quick and Dirty Focaccia recipe is a testament to the fact that you don’t need to spend hours in the kitchen to create delicious, homemade bread. With its simple ingredients, straightforward instructions, and incredible flavor, this focaccia is sure to become a family favorite. Whether you’re a seasoned baker or a complete beginner, this recipe is guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy the warm, comforting aroma of freshly baked focaccia!
Questions and Answers:
Question 1: Can I use all-purpose flour instead of bread flour?
Answer: Yes, you can substitute all-purpose flour for bread flour. The focaccia might be slightly less chewy, but it will still be delicious. Bread flour has a higher protein content, which contributes to a chewier texture.
Question 2: Can I make this recipe ahead of time?
Answer: Absolutely! You can prepare the dough up to 48 hours in advance and store it in the refrigerator for the first rise. Just be sure to bring it to room temperature for about 30 minutes before proceeding with the second rise and baking.
Question 3: What’s the best way to store leftover focaccia?
Answer: Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months. To reheat, wrap the focaccia in foil and warm it in a 350°F oven for about 10 minutes.
Question 4: Can I add herbs or other toppings to this focaccia?
Answer: Definitely! Feel free to experiment with different toppings. Rosemary, thyme, garlic, sun-dried tomatoes, olives, and caramelized onions are all excellent choices. Add them to the dough before the second rise.
Question 5: My focaccia is browning too quickly. What should I do?
Answer: If your focaccia is browning too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking. This will prevent the top from burning while allowing the inside to cook through completely. Make sure your oven rack is also in the middle position.
