The Easiest Focaccia

If you want to bake bread, start with this recipe.

I know baking bread is scary, but this recipe uses store bought yeast and I promise you will figure it out. If you don't, please reach out and I'll help..

Use Good Flour

When they say "AP flour is fine," I don't really believe them. I use bread flour and use really good bread flour (I love King Arthur).

Don't Overproof the Dough

If you let the dough rise for too long, the bubbles will all pop, leaving you with a stiff and flat bread. Be sure to stick to the suggested rising times, a sticky spongy dough is just right for this recipe. If you mess up, don't worry. That's part of learning. You will get there.

Bake the Focaccia First, then Add Pizza Toppings

If you want to make your focaccia a pizza (a delicious and easier dough than pizza dough), I suggest baking the focaccia all the way through for 20 minutes and adding pizza toppings once you take the bread out of the oven. Add your toppings on the freshly baked focaccia and pop the bread with the toppings under the broiler for a few minutes, and your pizza will be perfect.

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The Easiest Focaccia

by Fay Walsh

Ingredients

• 1 (1/4-ounce) packet instant dry yeast

• 2 tsp honey

• 2 tbsp olive oil, plus more for coating

• 2 cups warm water (not too hot to kill the yeast!)

• 5 cups bread flour

• flaky sea salt

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1. Whisk the yeast and water in a large bowl. Allow the yeast to foam a bit so that you know its alive (5-10 mins). Once the yeast foams, add your honey and oil to the watery mixture. Add the flour, and mix to combine. The dough will be quite shaggy and wet, don't worry about that, just be sure you combine all the elements thoroughly. Cover tightly with plastic wrap or tin foil and let rise for about an hour in a warm spot (the cool oven is a great space to use that is slightly warmer than the kitchen air). The dough should nearly double in size with this first quick rise.

2. Punch the dough down and bring it out onto a lightly floured surface (you will need to dust the surface with a little extra flour because the dough will be very sticky). Using the palm of your hand, knead the dough a few times until it becomes a bit smoother. Be sure not to use too much extra flour on the actual dough! Drizzle the dough with a little olive oil and return it to that same bowl. Cover again and let it rise until it doubles in size again, another 45 to 60 min.

3. Coat a rimmed, oversized baking sheet (12 x 17) with olive oil and spread your dough out onto the sheet. This part is a bit tricky, be careful not to tear the dough has you coax it out to the corners. Don't be too literal about this, just be sure you get the dough in a general rectangular shape. If it doesn't quite meet all the corners, the dough will rise again for another hour and likely expand to where you need it to be. Drizzle the top with more olive oil and drape a piece of plastic or foil over for its final rise, letting it rest in a warm spot for another 45 to 60 min.

4. Preheat the oven to 425F and place a rack on the middle rack of the oven.

5. To know when the dough is ready to bake, it should be very puffy and look quite alive. Dimple the surface with the tips of your fingers and sprinkle with more olive oil and flaky sea salt. Bake, rotating half way through to avoid hot spots and the bread should be ready after 30-40 minutes.

6. Remove from the oven and let cool slightly before slicing and serving, or if you want, cover with your pizza toppings and then pop it under the broiler for a quick toast.