Easy focaccia bread
User Reviews
4.8
Easy focaccia bread
Description
Easy focaccia bread is made with a high-hydration dough relying on simple ingredients: flour, instant yeast, salt, sugar, water, and olive oil. The yeast is first proofed in warm water with sugar until foamy. The dough is mixed until very wet and sticky, then coated lightly with olive oil and set aside to rise until doubled. After rising, additional olive oil is drizzled over and the dough is folded several times to build structure. Covering the dough again, a slow fermentation either at room temperature or ideally overnight in the fridge enhances flavor and texture. This technique results in a focaccia that is soft and moist inside with a subtly crisp exterior enhanced by the olive oil. The dough’s wetness and folding method contribute to its open crumb and tender bite, characteristic of focaccia bread.
Ingredients
- 4 cups flour (I prefer 00-flour but bread flour works well too)
- 1 tsp salt
- 2 cups water warm
- 10 g (2tsp) instant yeast
- 1 tsp sugar
- ½ cup olive oil
Instructions
- 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.
- 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 at least an hour but ideally overnight in the fridge. This slow fermentation allows so much more flavor development.
- 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 Information
Show DetailsNutrition Facts
Serving: 12- 16 (depending on what you use it for)
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 195mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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