Focaccia Bread Recipe

Name: Focaccia Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 45 min
Yield: 12 servings
Ingredients: 1 ounce envelope. active dry yeast; 2 ½ cups lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius); 1 tablespoon granulated sugar; 5 cups all-purpose flour or 00 flour; 1 tablespoon kosher salt; 6 tablespoons Good quality extra-virgin olive oil; 1 tablespoon unsalted butter; Flaky sea salt

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Prep Time
15 mins
Cook Time
15 mins
Chill
8 hrs
Total Time
8 hrs 45 mins
Servings
12 servings
Calories
264 kcal
Course
Bread, Baked Goods
Cuisine
Italian

Focaccia Bread Recipe

Kristin Morrison

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EASY AND DELICIOUS ITALIAN FOCACCIA RECIPE! This recipe is shockingly easy. It is a NO KNEAD focaccia recipe that will get you the perfect crisp and bubbly top with a soft and tender interior. You will treasure this fragrant olive oil BREAD! It is a NO FAIL RECIPE YOU will make again and again.

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Ingredients

Servings

1 ounce envelope. active dry yeast about 2 ¼ tsp.
2 ½ cups lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius) 590 ml
1 tablespoon granulated sugar
5 cups all-purpose flour or 00 flour 625 g
1 tablespoon kosher salt
6 tablespoons Good quality extra-virgin olive oil divided, plus more for hands
1 tablespoon unsalted butter for greasing pan
Flaky sea salt such a Maldons

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Instructions

Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal.
Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.
Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be.
Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish or 9X13 cookie sheet) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan.
Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won't need to do this if using a baking pan).
Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough.
Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold!

Notes

Makes great sandwich bread. Simply cut a slice in half lengthwise and use for a sandwich!
Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month. *I do not recommend freezing the tomatoes. Remove them before freezing.
Short Rise Option: To skip the long rise (12 hours and up to 48 hours), simply let the mixed dough rise at room temperature until doubled, about 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

Nutrition Information

Show Details

Calories 264kcal (13%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 3mg (1%) Sodium 583mg (24%) Potassium 57mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 29IU (1%) Calcium 9mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 264 kcal

% Daily Value*

Calories	264kcal	13%
Carbohydrates	41g	14%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.04g	2%
Cholesterol	3mg	1%
Sodium	583mg	24%
Potassium	57mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	29IU	1%
Calcium	9mg	1%
Iron	2mg	11%