Description
This Easy Focaccia recipe is extra pillowy and bubbly. The recipe only requires a handful of ingredients, and roughly 10 minutes of hands on time. If you like extra bubbly focaccia, this recipe will produce that result every single time.
Ingredients
You can make this focaccia with either sourdough or yeast. Both recipes are below.
Sourdough
- 1/2 cup active starter (115 grams)
- 1 3/4 cups warm water (398 grams)
- 4 cups bread flour (490 grams)
- 1 1/2 teaspoons salt (10 grams)
Yeast
- 2 cups warm water, warmed to 110F
- 2 1/4 teaspoons instant yeast
- 4 cups bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
1. In a large bowl, add yeast and warm water. Whisk together and allow to sit for 2-3 minutes (this is not necessary, but I like to do this just to ensure the yeast is fully working). Add remaining ingredients. Mix until a rough, shaggy dough ball forms. For the sourdough
2. Cover the dough with plastic wrap and allow to rise at room temperature for 2 hours for yeast
8 hours, or overnight, for sourdough.
3. Add roughly 1/4 cup olive oil to 9×13 inch pan. Tilt the pan so the entire bottom and sides are covered in oil. Add the dough to the greased pan. Gently stretch the dough out to mostly fit the pan. If you would like to add any toppings to the center of the dough, you can sprinkle over half the dough, then gently stretch the bottom half of dough without toppings on over top. (see bottom of recipe in the notes section for flavor ideas)
4. Cover with plastic wrap and allow to rise for an additional 1 hour.
5. Preheat oven to 450F.
6. Generously oil the top of the dough with olive oil. Add whatever toppings you like. Using the tips of your fingers, press into the dough to make indents in the dough.
7. Bake in preheated oven for 20-25 minutes, or until golden brown in color.
Notes
- What are some common toppings for focaccia? Rosemary, sea salt, cherry tomatoes or sun-dried tomatoes, garlic, fresh herbs, sliced onions, olives, parmesan cheese
- Storage: This can be stored for 5 days at room temperature in an airtight container, or up to 10 days in the refrigerator in an airtight container.
- Freezing instructions: You can freeze this focaccia up to 3 months after it has cooled to room temperature. Wrap the focaccia in plastic wrap, then place in a freezer safe zip-top bag.
- Prep Time: 10
- Rise Time: 12 hours
- Cook Time: 20
- Category: Bread
- Method: Oven
- Cuisine: American