Description
This Easy Focaccia Bread Recipe is perfect for both beginners and seasoned bakers. With its crispy golden crust, airy interior, and rich olive oil flavor, this small batch focaccia is quick to make and requires no overnight fermentation. Enjoy it as a side, sandwich bread, or snack!
Ingredients
For the Dough:
- 2 cups (250g) all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon sugar
- ¾ teaspoon instant yeast
- ¾ cup (180ml) warm water (about 110°F/43°C)
- 1 tablespoon olive oil
For Topping:
- 2 tablespoons olive oil
- ½ teaspoon flaky sea salt
- ½ teaspoon dried rosemary or thyme (optional)
- ¼ teaspoon garlic powder (optional)
Instructions
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Mix the Dough: In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Add the warm water and olive oil, then stir until a sticky dough forms.
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Knead and Rest: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Place it in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled.
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Shape and Second Rise: Punch down the dough, transfer to a greased 8-inch or 9-inch baking dish, and press it evenly into the pan. Cover and let it rise for another 30-40 minutes.
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Add Toppings: Preheat oven to 400°F (200°C). Drizzle olive oil over the dough, create dimples with your fingertips, and sprinkle with sea salt and optional toppings.
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Bake: Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
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Serve & Enjoy: Slice and enjoy warm or at room temperature!
Notes
- For a crispier crust, bake in a well-oiled cast-iron skillet.
- Avoid skipping the second rise—it’s key for a light, airy texture.
- Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months.