Description
This Easy Focaccia recipe is extra pillowy and bubbly. The recipe only requires 5 ingredients, and roughly 10 minutes of hands on time. If you like extra bubbly focaccia, this recipe will produce that result every single time.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cups water, warmed to 110F
- 5 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
Instructions
1. In a large bowl, add yeast and warm water. Whisk together and allow to sit for 5 minutes. Add remaining ingredients. Mix until a rough, shaggy dough ball forms. Allow the dough to rest for 30 minutes at room temperature.
2. Wet your hands with water, then do a coil fold (scoop your hands under the dough, then pull the middle straight up, until one end of dough releases from the bowl. Gently lower the dough to allow the loosened end to tuck under the middle. Turn 90 degrees and repeat. This is one coil fold. Allow the dough to rest 20 minutes, then repeat with coil fold number 2. Allow the dough to rest 20 more minutes, then do coil fold number 3.
3. Place the dough in the refrigerator overnight (12-24 hours).
4. Remove the dough from the refrigerator. Place in a 9×13 pan that has been generously oiled with olive oil. Cover with plastic wrap.
5. Allow dough to rise 2 hours at room temperature OR, preheat oven to 200F. Once oven reaches this temperature, turn oven OFF. Place covered dough in warm oven and allow to rise for 1 hour. Remove from the oven.
6. Preheat oven to 450F.
7. Generously oil the top of the dough with olive oil. Using the tips of your fingers, press into the dough to make indents in the dough. Add whatever toppings you like (rosemary, cherry tomatoes, etc.).
8. Bake in preheated oven for 20-25 minutes, or until golden brown in color.
Notes
- What are some common toppings for focaccia? Rosemary, sea salt, cherry tomatoes or sun-dried tomatoes, garlic, fresh herbs, sliced onions, olives, parmesan cheese
- Storage: This can be stored for 5 days at room temperature in an airtight container, or up to 10 days in the refrigerator in an airtight container.
- Freezing instructions: You can freeze this focaccia up to 3 months after it has cooled to room temperature. Wrap the focaccia in plastic wrap, then place in a freezer safe zip-top bag.
- Prep Time: 10
- Rise Time: 12 hours
- Cook Time: 20
- Category: Bread
- Method: Oven
- Cuisine: American