There is something about making breads that just feels like a win. Focaccia always does that! The very best focaccia recipes allow for the dough to rest anywhere from hours to days. If you are like me, some days you are driving home from work thinking focaccia would really boost dinner TODAY. Not 3 days from now. This recipe is for those days. If you’ve got a little over an hour, you’ve got enough time to pull this off – and trust me, it’s easy. No intensive kneading or stand mixer necessary!
- 2 Tbso olive oil
- 2 Tbsp fresh herbs – I used basil, parsley, rosemary, oregano and thyme. minced
Mix well and if it looks a little herb heavy, add a bit more olive oil. Set aside.
- 3/4 cup warm water (the perfect temperature for blooming yeast is between 105-115)
- 2 1/4 tsp dry active yeast (1 pack)
- 1/2 tsp sugar
- 2 cups all purpose flour
- 1 tsp salt
- 1 Tbsp olive oil
Top with flaky sea salt and more fresh rosemary.
Proof yeast and sugar in 3/4 cup warm water – 105-115 degrees F until foamy and active.
In a bowl, combine flour, salt.
Add in yeast mixture & olive oil, and mix to get it all together. You may need to add a couple tablespoons more warm water. You want this to be slightly sticky.
Cover and allow dough to rise for around 30 minutes. The time isn’t as important as that you need to let the dough to pretty much double in size.
Add 1 -2 tbsp olive oil into small baking vessel – either 9 x 7 inch sheet pan, or this also works well in an 8 x 8 square baking pan. You want a fair bit of oil here, rub it all around the sides of the pan as well.
Add dough and stretch to fit pan, if dough springs back, let it sit, covered, for 5 minutes and try again. The rest helps the gluten to relax.
Once dough has been stretched enough to fit the baking sheet, allow to rest (covered) for 30 minutes. Honestly, do whatever time you have – I find this to be fairly forgiving.
Dampen your fingers and dimple the dough like you are playing a piano.
Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples, I like to be generous with the herb oil mixture.
- Sprinkle on some flaky sea salt and more fresh rosemary that isn’t all minced up.
Bake for 15 – 20 minutes or until golden brown.
Once out of the oven, allow to rest on a cooling rack to keep the bottom crusty as well.
So many ways you can serve this;
- Use it as an appetizer with a charcuterie board
- Fresh out of the oven with simple oil and vinegar
- Try it with your best olive oil and my dukka recipe, (If you’ve never tried dukka you are in for a treat!)
- Completes a soup or salad meal