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A Basic Focaccia

This basic focaccia recipe comes together quickly if you use a stand mixer. You can dress it up by brushing it with flavored oil, sprinkling with cheese or olives.
Course Bread
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16
Author Cookie Madness

Ingredients

  • 1 cup warm water divided use
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1/2 tablespoon sugar
  • 1/4 cup extra virgin olive oil plus more for brushing
  • 2 tablespoons chopped fresh rosemary
  • 2 3/4 cups bread flour 375 grams
  • 1 teaspoon salt 5 ml
  • coarse sea salt to sprinkle

Instructions

  • Combine 1/2 cup of the water and the packet of yeast in a large glass measuring cup. Add the sugar and let sit for 10 minutes or until it becomes very bubbly. Stir in the olive oil and rosemary.
  • Combine the flour and salt in a mixing bowl. Add the water mixture to the dry mixture and stir well. Add the remaining ½ cup of water, about a tablespoon at a time, stirring well. Watch the consistency of the dough and add more or less water as needed. Turn the dough onto a floured surface and knead for 10 minutes or knead in a stand mixer with dough hook or paddle (I use the dough hook).
  • Place the dough in a large bowl that’s been coated with olive oil. Cover with a damp cloth and let rise in a warm place for an hour.
  • Preheat oven to 450 F. and line a rimmed baking sheet with parchment.
  • Press the dough into a rectangle of about 16 by 8 directly onto the parchment. Cover and allow to rise for another 20 minutes. Dimple the dough with your fingers and brush with more oil. Sprinkle with the sea salt.
  • Put the dish in the oven or slide parchment onto a preheated pizza stone (I don't use a stone) and bake for 25 minutes or until nice and brown.
  • Note: You can also make this with fast-rising yeast. If using fast-rising or "instant" yeast, put the yeast in the bowl with the flour, sugar and salt. Add half cup of water, oil and rosemary. Stir well, then add remaining 1/2 cup of water spoonfuls at a time until dough is proper consistency.