Quick and Easy Focaccia, where small efforts yield big results!
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Hey friends, it’s been a while!
If you follow me on social media, you probably know that I’ve been recovering from surgery for the past few months. While not able to cook and be on my feet at all, I couldn’t stop thinking about baking homemade focaccia. Don’t ask me why! I just wanted to.
It took me so long, but I finally baked this delicious focaccia. And I sat there thinking to myself that it’s so good, and so ridiculously easy, y’all are going to love this recipe, and so I decided to share it with you.
Is it just me, or does focaccia just look so impressive? It’s funny though, because focaccia (at least this recipe!) is a super quick process that yields fantastic results!
FAQ About Quick and Easy Focaccia:
Can this quick and easy focaccia recipe be frozen?
It sure can! Just make sure to wrap it well to avoid freezer burn! You can choose to freeze it whole or you can cut squares and freeze them that way.
Can I top my focaccia with anything other than flakey salt?
You sure can! Some ideas for focaccia toppings include:
- Roasted garlic cloves
- fresh herbs
- cut up veggies such as onions, peppers, mushrooms, etc.
- spices or spice blends, such as zaatar.
Can I make this without an electric mixer?
You can! You’ll have to put some work in to knead it by hand, but it’ll definitely work!
Can I use spray to grease the pan instead of the olive oil?
The somewhat large amount of olive oil used to grease the baking pan before adding the focaccia dough is what gives the focaccia the incredible crust. You can try reducing the oil somewhat, but the crust will not be the same.
Cam I use a different pan size?
Yes, you can divide the dough between smaller pans, Reduce baking time, as needed, depending on the size of the pan.
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- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 Tablespoon sugar
- 1 3/4 cups lukewarm water
- 5 cups flour
- 1 Tablespoon kosher salt
- 1 cup olive oil, divided
- olive oil, optional, for drizzling
- flakey salt, optional, for sprinkling
- In the bowl of an electric mixer fitted with a dough hook, combine yeast, sugar and water. Let sit for 10-15 minnutes, until bubbly.
- With mixer on low speed, add flour, salt and 1/2 cup of oil. Mix until combine, then continue to knead for about 8 minutes, until smooth and elastic.
- Set dough aside to rise for 1-2 hours, until doubled in bulk.
- Once dough has risen, pour remaining half cup of oil into a 10x15 inch pan. Turn the pan to coat in oil.
- Place dough into greased pan and spread to the edges. Turn dough upside down, to coat both sides in oil. Use your fingers to create "dimples" in the dough, breaking through to the bottom.
- Set pan aside to rise a second time, for about an hour.
- Preheat oven to 425. Once focaccia has risen a second time, drizzle olive oil over the top, then sprinkle liberally with flakey salt.
- Bake for 25-30 minutes, until cooked through and top is golden.
Plan ahead: This foaccia can be frozen, well wrapped. See FAQ for more details.
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Thanks for visiting! Up next, I’ve got a fantastic new meat recipe for you, so come back soon! – Miriam
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