This is a super easy recipe. If you like sopping up sauce with bread, this might be the best thing you’ll find all day.
Ingredients
1 ¾ cups warm water
1 package (2¼ teaspoons) active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon salt, plus kosher salt for sprinkling
1 cup extra-virgin olive oil, divided, plus more for drizzling on top
Instructions
Combine the warm water, yeast, and sugar. Let sit until bubbly.
In a stand mixer fitted with the dough hook, combine the flour, 1 tablespoon salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough pulls away from the sides, continue kneading 5 minutes or until it becomes smooth and soft. The dough will be tacky, but it won’t stick to your hands.
Only add more flour if it doesn’t keep to itself.
Lightly coat the inside of the mixer bowl and the dough ball with olive oil. Cover with plastic wrap to retain dough hydration and put it in a warm place until the dough has doubled in size, about 1 hour.
Drizzle a jelly roll pan with the remaining 1/2 cup olive oil.
Stretch and press the dough out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. As you are pressing the dough out, make finger holes all the way through the dough.
Cover with plastic until it doubles in size, about 1 hour.
Once doubled in size, drizzle a little more olive oil on top and liberally sprinkle with kosher salt.
Preheat the oven to 425°F.
Bake for 20-25 minutes or until the top is light golden brown.
I cut it into squares and serve this hot out of the oven. Leftovers freeze well.
To reheat, add a heavy drizzle of olive oil and a sprinkle of Italian seasonings, salt, and pepper to a skillet over medium heat. Once oil is hot, add focaccia squares and pan-fry until heated through, flipping halfway.
Focaccia
This is a super easy recipe. If you like sopping up sauce with bread, this might be the best thing you'll find all day.
Ingredients
- 1 ¾ cups warm water
- 1 package (2¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon salt, plus kosher salt for sprinkling
- 1 cup extra-virgin olive oil, divided, plus more for drizzling on top
Instructions
- Combine the warm water, yeast, and sugar. Let sit until bubbly.
- In a stand mixer fitted with the dough hook, combine the flour, 1 tablespoon salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough pulls away from the sides, continue kneading 5 minutes or until it becomes smooth and soft. The dough will be tacky, but it won’t stick to your hands.
- Only add more flour if it doesn’t keep to itself.
- Lightly coat the inside of the mixer bowl and the dough ball with olive oil. Cover with plastic wrap to retain dough hydration and put it in a warm place until the dough has doubled in size, about 1 hour.
- Drizzle a jelly roll pan with the remaining 1/2 cup olive oil.
- Stretch and press the dough out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. As you are pressing the dough out, make finger holes all the way through the dough.
- Cover with plastic until it doubles in size, about 1 hour.
- Once doubled in size, drizzle a little more olive oil on top and liberally sprinkle with kosher salt.
- Preheat the oven to 425°F.
- Bake for 20-25 minutes or until the top is light golden brown.
Notes
I cut it into squares and serve hot out of the oven. Leftovers freeze well.
