Easy Focaccia Bread
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Prep Time
3 hrs
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Cook Time
mins
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Total Time
3 hrs 20 mins
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Servings
12
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Calories
187 kcal
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Course
Appetizer
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Cuisine
International
Easy Focaccia Bread
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Full of flavor and the perfect fall appetizer or snack. This Easy Focaccia Bread is so delicious. The best part is you can get creative with the toppings!
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Ingredients
- 500 ml warm water
- 1 tbsp sea salt
- 1 tbsp sugar
- 2 tsp instant dry yeast
- 1 tbsp olive oil
- 550 g bread flour
- olive oil
- 1 cup halved baby tomatoes
- 1/2 cup halved pitted green olives
- zest from one lemon
- flaky salt
- 1 tbsp minced fresh oregano
Instructions
- In a large mixing bowl, add the warm water, sea salt, sugar, yeast and olive oil. Whisk together to combine. Then, add the flour and use a wooden spoon to mix for at least 1 minute, until the dough is wet and sticky. Cover with a tea towel and let sit for 10 minutes.
- Next you're going to perform a set of 4 folds with 10 minutes of resting time in between each set of 4 folds. Wet your hands with water. Grab a corner of the dough and gently lift it to just above the bowls' edge and then fold over into itself, sort of sealing like an envelope. Perform this fold 3 more times, for a total of 4. Cover with a tea towel and let sit for 10 minutes. Repeat three more times, for a total of 16 folds, letting sit for 10 minutes after each set of 4 folds.
- Next, fully coat the dough in the bowl with olive oil. Cover the bowl with plastic wrap and a tea towel. Let the dough rest and rise in a warm spot at room temperature for at least 1.5 hours or until the dough is doubled in size.
- Once the dough has doubled in size, remove the tea towel and plastic wrap. Gently move the bowl back and forth to allow the dough to open it's bubbles.
- Generously coat the bottom of a 9x13 inch baking pan (or slightly large pan if that's all you have) with olive oil. Add the dough to the pan and gently spread the dough towards the corners - don't force it, only spread it out as much as the dough allows.
- Allow the dough to rest in the pan for a final proof for 30 minutes.
- As the dough does its final rise, preheat the oven to 450F and prepare your toppings. Halve the baby tomatoes; cut the olives into halved width-wise; zest the lemon; mince the oregano. Set the toppings aside.
- The dough should continue to stretch and rise so after 30 minutes you should be able to gently spread the dough closer to the corners of the pan.
- After the 30 minutes, lightly drizzle the top of the dough with olive oil and dimple the dough by pressing down on the top of the dough, making small wells / dips over the whole thing. This will look similar to playing the piano.
- Next, evenly disperse the halved tomatoes, halved olives, lemon zest and a good sprinkle of sea salt. Make sure to gently press the halved tomatoes and olives into the dough.
- Bake for 20-22 minutes or until golden on top. (Since oven strength varies, start checking at 18 minutes)
- Remove the focaccia gently out of the baking tray to a cooling rack to fully cool. Sprinkle with the minced fresh oregano.
- The focaccia is best enjoyed the day it's made. Serve with our Greek Dressing or Bread Dipping Oil to dip in!
Notes
- For a simple focaccia, use only flaky salt, fresh tomatoes and fresh oregano as your toppings.
- For a simple focaccia, use only flaky salt, fresh tomatoes and fresh oregano as your toppings.
- Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. Other delicious toppings could be adding in red onion or feta cheese.
- Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. Other delicious toppings could be adding in red onion or feta cheese.
Nutrition Information
Show Details
Serving
10
Calories
187kcal
(9%)
Carbohydrates
34.9g
(12%)
Protein
6.1g
(12%)
Fat
2.5g
(4%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.5g
Sodium
510.6mg
(21%)
Fiber
1.6g
(6%)
Sugar
0.8g
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 10 | |
| Calories | 187kcal | 9% |
| Carbohydrates | 34.9g | 12% |
| Protein | 6.1g | 12% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Sodium | 510.6mg | 21% |
| Fiber | 1.6g | 6% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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