No kneading required! Authentic Italian focaccia is an easy flat bread that's perfect for everything from sandwiches to snacking. It's so easy to make - you've probably got everything in the pantry right now.
1cupwarm water temperature between 95 to 105 degrees F
¼ounceactive dry yeast1 packet
1teaspoonsugar
2tablespoonsolive oil+ 2 tablespoons for the 9x13 baking dish
2 ½cupsall-purpose flour
1teaspoonkosher salt
Instructions
In a large mixing bowl, pour the water and add the yeast and sugar.
Let it stand for 4 to 5 minutes or until the yeast is activated. After this time, if the yeast has not activated, restart with new yeast and make sure the water temperature is not too hot or too cold.
Add the olive oil (2 tablespoons), flour, and salt. Mix until all combined. I used a Danish Dough hook, you can use a stand-up mixer as well.
Cover the bowl with a plastic film, and let it rise in a warm, draft-free place for 90 minutes or until it has doubled in size.
Add 2 tablespoons oil to a 9 x 13 bake dish. Make sure to oil all sides as well.
Once the dough has doubled, transfer the dough to the oiled baking dish.
With your fingers, press down on the dough and push to make it fit/cover the bottom of the dish.
Cover and let it rise in a warm, draft-free place for 30 to 45 minutes.
During this time preheat your oven to 425℉.
Bake in the preheated oven for 20-23 minutes or until the focaccia is nice and golden.
Brush with some olive oil and sprinkle with some Kosher salt (OPTIONAL)
Allow to cool for a few minutes, then release from the pan with a spatula.
Cut in slices or squares to serve.
Notes
Storage: Once the focaccia is completely cooled, place it in a zip-top bag, and take as much air as possible. Store at room temperature for 2 to 3 days. Freeze for up to 3 months.Tips:
If your home is drafty and cool, turn on your oven's proof setting and let the dough rise inside. It's a perfect "warm place."
No proof setting? No worries! Turn the oven on to the lowest temperature (often 150-200 degrees F.) Preheat for a few minutes, then turn the oven off, and let the dough rest inside. Stick your hand in to make sure it's not too hot - it should feel like a hot summer day. about 100 degrees is correct.
Don't be afraid to really press into the surface of the focaccia with your fingertips. Skipping this step can result in flat (sad) focaccia.
The focaccia will turn golden brown as it nears doneness. If you prefer to check by temperature, make sure it registers about 200 degrees F at the center on an instant-read thermometer.
As soon as the pan has cooled enough to handle, turn the focaccia out and onto a cooling rack. This will prevent it from overcooking.