Craving freshly baked focaccia but don’t want to wait hours for the dough to rise? This quick and easy recipe gives you all the deliciousness of homemade focaccia in just a few hours!
With a golden, crispy crust and a soft, fluffy interior, it’s perfect for a weeknight dinner or as a snack to share with friends. This amazing focaccia bread can also be topped with anything you like! You can keep is simple with salt and rosemary or make it savory with cheese, tomatoes and prosciutto focaccia. You could even make it sweet and make a cinnamon and apple focaccia!
Measurements:
500g (4 cups) white bread flour (12% protein content or higher)
390-420ml (1 3/4 cups) warm water*
15ml (1 Tablespoon) extra virgin olive oil
6g (1.5 teaspoons) instant yeast
5g (1 teaspoon) honey, sugar or agave
10g (2 teaspoons) fine sea salt
Extra virgin olive oil to line pan and drizzle
Flaky sea salt to finish
Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
*start with 390ml water. Add in more water if needed to achieve similar consistency to my dough.
Method:
- Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes.
• Stretch + fold the dough like I do in the video – do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes.
• Repeat the the stretch + folds once more, cover and proof at room temp for
1-1.5 hours.
Line 9×13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/ crispier. Coat the paper with 3 tablespoons extra virgin olive oil.
- transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours.
- preheat oven to 220C/430F, place oven rack in lowest position.
- spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings.
Add flaky sea salt. - bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
Place on a cooling rack, wait at least 15 minutes and then cut in and enjoy!
