Focaccia, specially when fresh from the oven, is one of my favorite things to eat! The topping can be as simple as rosemary and smoked sea salt, or elaborate with za’atar seasoning, olive oil, tomatoes, mint leaves, and cucumbers! 😋
I also tried focaccia with salty, dry cured olives and sun dried tomatoes on it. And to make my son happy – ones with tomato sauce, mozzarella cheese, and lots of pepperoni!
Feel free to top it anyway you like! That’s the fun part of making your own food!
My usual sourdough focaccia (https://athomewiththeresa.com/2021/06/09/sourdough-focaccia/) takes about 8 1/2 hours from start to finish if you used an active sourdough starter, but a bit longer if it is made with a dormant starter. I usually follow the timeline I typed up, preparing it after breakfast and baking either before or after dinnertime.
I got a few requests for an easier, faster recipe. And I totally get it! There is never enough hours in a day! So after a couple of weekends trying to make an easier focaccia recipe without compromising the taste, here we are! It still takes a bit of time, but you need time to allow the dough to develop flavors by slow fermentation.
This recipe makes use of instant yeast and can be done in a little less than 6 hours of mostly hands free time. I use a brand called SAF instant yeast, see photo below.
You’ll just mix everything together until it forms a shaggy dough and set it aside, covered, for about 4 hours. Then, you’ll transfer the dough into a generously greased pan and set it aside for about an hour. After which it’ll be drizzled with more olive oil, dimpled all over, and topped with whatever topping you like. Then it’s going to be baked for 20-25 minutes. Ta-da! Delicious, crisp, and super soft focaccia!
You can also get this ready at night: prepare the dough before dinner, let it sit on the counter while you eat and clean up and let it rest overnight in the fridge. Take out the next day, transfer to an oiled pan, let rise until doubled(about 2 hours or so) and bake. Or reverse it, preparing it in the morning and baking it at dinner time.
You likely have all the ingredients needed as this is a very simple recipe: flour, yeast, sugar, water, olive oil, salt and rosemary(or whatever you like) for extra flavor.
I usually make 2 pans at a time to make better use of the oven’s heat. If you like to do that too, just double this recipe and divide the dough into two 13”x9” pans. Bake times and temperature remain the same.
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Ingredients for dough:
1 2/3 cups water
1 teaspoon instant yeast
1 teaspoon sugar
1-2 tablespoons good quality olive oil
3 3/4 cups unbleached all purpose flour
1 teaspoon salt
Ingredients for topping:
Extra Olive oil
sea salt
rosemary
Whatever else you like(pickled jalapeño and cheddar, mozzarella and pepperoni, olives, etc)
Procedure:
1. In a large bowl (specially if you’re doubling the recipe), mix together the water, yeast, and sugar.
2. Add the olive oil and give it a stir.
3. Pour in the flour and salt. I use a Danish whisk to mix everything together until you have a rough dough. As long as there is no dry patches of flour, you’re good. *Remember, we do not need to knead this dough!
4. Cover the bowl and set aside for about 4 hours. I use a clean shower cap to cover the bowl – it’s reusable unlike a sheet of plastic wrap. The dough should double in size in this time.
5. In the meantime, grease a 13”x9” pan with about 1 tablespoon olive oil. Smear it all over the bottom and sides of the pan.
6. Pull the dough in from the sides of the bowl using a spatula and transfer into the prepared pan. Touch the greased pan with your finger tips to pick up some oil, and gently stretch the dough to cover the bottom of the pan.
7. Cover the pan and let dough rise 45 minutes to 1 hour, until doubled in size.
8. Preheat the oven to 450F about 20 minutes before second proofing is over.
9. Uncover the dough and drizzle with about 2 tablespoons olive oil. Using your fingertips, poke the dough multiple times, touching the bottom of the pan each time. The oil will pool into the little grooves you created.
10. Sprinkle with rosemary leaves and smoked sea salt. This is my favorite topping. Feel free to use what you have or what you like!
11. Bake in the preheated oven for 20 to 25 minutes until golden.
12. Remove to a wire rack to cool slightly. Enjoy warm!
