Easy Focaccia Bread

Name: Easy Focaccia Bread
Yield: 16
Cuisine: Italian
Ingredients: 3 ¼ cup All-Purpose Flour (3 1/4 cups all-purpose flour plus 2-4 tablespoons for dusting); 1 tbsp Instant Yeast (1 tablespoon instant yeast); 2 ¼ tsp Table Salt (2 1/4 teaspoons salt); 1 ½ cup Water (1 1/2 cups very warm water (about 100 degrees F, 38 degrees C)); 3 tbsp Olive Oil (3 tablespoons olive oil, divided); 1 tsp Kosher Salt (1 teaspoon kosher or coarse salt); 2 tsp Dried Rosemary (2 teaspoons dried rosemary (or 2 tablespoons chopped fresh rosemary))

A simple, no-knead focaccia bread made by hydrating a shaggy dough, letting it rise, then dimpling with olive oil and rosemary before baking.

Italian

Servings16

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1In a large bowl, stir together the flour, yeast, and salt.
2Add the water, make sure it’s very warm, but not hot to the touch. (I generally don’t check the temperature, as long as you can stick your finger in comfortably it will be fine, but if you'd prefer to check, it should be around 100F).
3Stir everything together with a wooden spoon or a dough whisk until all of the flour is hydrated. There should not be any dry pieces left at all, this will take a couple of minutes of stirring.
4Once all the flour is mixed in, you will have a rather shaggy mass of dough in the bowl. Cover this tightly with plastic wrap and let rise for 2 hours, or until the dough has doubled in size.
5Prepare a 9x13 inch pan by brushing one tablespoon of olive oil over the bottom and sides.
6In a small bowl, stir together the remaining 2 tablespoons of olive oil with 1 tablespoon of water and 1 teaspoon of kosher salt.
7Once the dough has doubled, sprinkle a bit of flour over the dough, just so it isn’t as sticky and you can handle it a bit.
8Turn it over a couple times in the bowl with floured hands so that you have a lightly floured ball of dough, but without kneading it and removing all the air bubbles. You want to handle this dough gently, just use enough flour so you can move the dough around without having it stuck all over your hands.
9Move the dough to the prepared baking pan and press it out with your hands to fill the pan. It may not quite reach the edges everywhere or be a perfect rectangle, that’s okay.
10Pour the olive oil and salt mixture over the top of the bread, making sure to use all of it, and use your hands to press the dough out to fill the pan, dimpling the dough all over with your fingers.
11Sprinkle the rosemary on top.
12Cover the pan with plastic wrap or a clean towel and let it rise for 45-60 minutes.
13Preheat the oven to 450 degrees F.
14When the dough has risen, uncover it, place the pan into the hot oven, and bake for 25-27 minutes, or until it is golden brown, and has an internal temperature of 190-210F (88-99C).
15Let it cool in the pan for a couple of minutes and then lift it out to cool on a wire rack.
16Serve warm with olive oil and balsamic vinegar, or just plain if you prefer!