No need to look further because I have the easiest, and fastest focaccia bread recipe for you. I know many focaccia breads need to rest and proof for up to 24 hours, but this one will be done proofing in 1.5- 2 hours. Hallelujah for quick and fast homemade bread! This bread goes so well with my Festive Herbed Turkey meatballs so make sure to check that out as well.
I absolutely love how fluffy this focaccia bread gets. Because of all the olive oil, it literally seems like it’s frying itself in the oil when it’s in the oven. The exterior is extremely crispy/crunchy, while the inside remains incredibly fluffy and soft. You really gotta try this recipe to believe it.
Best Focaccia Bread Recipe
- 18 x 13 inch baking sheet
- 6.5 cups flour
- 2 tablespoons kosher salt or 1 tablespoon table salt
- 1 teaspoon active dry yeast
- 3.5 cups warm water
- 1/4 cup olive oil plus more for greasing baking sheet
- 1 pinch coarse salt
- 1 pinch pepper
- 1 pinch rosemary fresh or dried will work
- In a large bowl, whisk together the flour, salt, and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms—no kneading required.
- Pour the 1/4 cup of olive oil in a large bowl and do a swirl to move it around. Transfer the focaccia dough to the bowl and turn to coat so nothing is sticking. Place a hot towel on top of the bowl and let it proof for 1.5 - 2 hours.
- When you're ready to bake, lightly oil a baking sheet and pour the dough onto the sheet. Spread it as much as you can, and make sure it doesn't stick. Proof it in the oven (if possible) for another hour. If not, leave it in a slightly warm area.
- Preheat the oven to 450 degrees Fahrenheit.
- Pat down the focaccia dough until even thickness and then make indentations with your fingers like you're playing a chord on the dough. Dimple the entire dough and sprinkle with more olive oil, rosemary, cracked pepper, and coarse salt.
- Bake for 15-19 minutes until golden brown.
- And you're done!! 🍞
PRO TIP: Fresh rosemary will always taste better than dried so try to use fresh rosemary where possible!
I hope you enjoy this recipe as much as I do!
This recipe was adapted loosely from Food 52 Saltie’s Focaccia.
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