Easy Focaccia (3 Ways)

No ratings yet

This is my easy focaccia recipe and I'm going to be showing you three topping ideas that are out of this world delicious.

Prep Time2

Cook Time30

Proofing time2 30

Total Time3 2

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Italian

Servings: people

Calories: 246kcal

Author: Emily Roz

Ingredients

For the easy focaccia recipe

400 ml warm water 200ml boiling water + 200ml cold water
7 g maple syrup
7 g instant yeast
7 g salt
1 tablespoon olive oil plus more
500 g white bread flour
2 teaspoon dried rosemary

Scroll further up this blog for the ingredients and measurements for the 3 different topping variations.

Instructions

Add 400ml of warm water to your mixing bowl. To that, we’ll add 7g maple syrup or sugar, 7g instant yeast, 7g salt, 1 tablespoon olive oil, and 500g of bread flour. Now, I want to flag this because it’s caught me out so many times. Make sure your yeast has not gone past its use-by date. It goes off surprisingly quickly so make sure it’s fresh and ready to do its thang. To combine the dough, I’m actually using my lakeland mixer which I adore, it’s got a dough hook as an attachment which just makes life so easy. For those of you who don't have a mixer, grab a fork and gently stir the dough in a clockwise motion for about 1 minute or until a dough has formed. Place a tea towel over the top and into the oven with the light turned on but no temperature (this creates a great room-temp setting to proof the dough). Leave that to rise for 10 minutes.
Remove from the oven and wet your hands slightly. Fold the dough by lifting up a section and folding it over itself. Turn the bowl and repeat. Do around 8 folds. Then place it back into the oven with the tea towel over the top for another 10 minutes.
Bring it out of the oven, do the folding method, place it back into the oven for another 10 minutes, then bring it out again, do the folding method one more time. The dough should increase in size every time. You should have done the folding method three times in total.
After the third time folding, get your baking tray and drizzle with olive oil. I’m using a 13x9 inch baking dish but you could also use a metal tray with edges that around one or two inches tall. Add the focaccia dough into the dish and spread it out. I’ve chosen to cook the focaccia in a dish without any baking paper, but if you’re nervous your dish isn’t non-stick then place a piece of parchment paper underneath the focaccia so that you can remove it easily once cooked. You now want to cover it with the tea towel and leave to rise in the oven for 2 hours.
Once the 2 hours is up, remove the dish from the oven and make sure to preheat the oven to 180C fan / 400 Fahrenheit. While your oven is heating, drizzle your focaccia dough with more olive oil and then using your fingers, dimple down into the dough. You want to try and create air bubbles. Drizzle with more olive oil and then sprinkle with rosemary and flaky salt. Place in the pre-heated oven and bake for 30 minutes.
Remove from the oven when it's golden, slightly crunchy, and super fluffy, and leave to cool. I really hope you enjoy the recipe!! See further up this blog post for the focaccia topping recipes!

Notes

Step-by-Step Photos: my blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: Once cooled, you can either slice the focaccia into pieces and store it in airtight containers, or wrap the focaccia in plastic wrap and tinned foil. Store in a dry cool place for up to 3 days.

Freezing: Leave to cool, then wrap or store in airtight containers. Label with contents and date, then freeze for up to 3 months. Leave to defrost in the fridge overnight and then reheat.

Reheating: To reheat, place in the oven at 160C / 320F for 10 minutes to warm

Nutrition