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Easy 1-Hour Focaccia Bread

Follow this easy recipe for a simple focaccia with a golden, dimpled, slightly salty crust and soft center.

A precursor of pizza, focaccia is one of Italy’s most ancient breads. It is thought to have originated with the Etruscans.

The earliest focaccia were unleavened flatbreads made from flour, water, and salt. This simple composition meant they could be cooked using any available heat source at the time—most often in the hearth of domestic fires. The dough was flattened over a stone slab and cooked under the hot ashes, hence its Latin name, panis focacius (“hearth bread”). (1)

Choose simple or complex toppings to change the flavor profile each time: ♥ Gouda, Bacon & Caramelized Onions ♥ Sun Dried Tomatoes, Arugula & Goat Cheese ♥ Pepperoni, Black Olives, Banana Peppers & Feta ♥ Shredded BBQ Chicken, Pineapple, Balsamic Glaze & Colby Jack ♥ Foraged Greens, Mushrooms, or Edible Flowers ♥ Blueberries, Honey, & Granola Clusters For sweet versions, substitute brown sugar instead of salt topping. ♥ Or knead Dried Fruit into the dough before baking shown in King Arther's Recipe: https://www.kingarthurbaking.com/recipes/dried-focirecipe

Inspired by one of the most popular focaccia recipes we could find, our adapted easy 1-hour Focaccia Bread can be whipped up in no time and topped to your heart's desires! (3) We finished ours with aromatic Wild Ramps, Blue Cheese, Garlic Confit (4), Cherry Tomatoes, Rosemary, and Mozzarella Cheese.

Before you start cooking, gather your ingredients! Mise en place is a French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen. To practice mise en place, a chef should have all of their ingredients and supplies prepared and organized before they begin cooking.

Easy 1-Hour Focaccia Bread

Ingredients:

1 Tablespoon Sugar or Honey
2 Cups Warm Water (100-105 degrees Fahrenheit)
1 Tablespoon Active Dry Yeast
1 Tablespoon Sea Salt or Kosher Salt
1 Tablespoon Extra-Virgin Olive Oil
5 Cups All-Purpose Flour, or as needed.
3 Tablespoons Extra-Virgin Olive Oil
1 teaspoon Sea Salt or Kosher Salt

Directions -

1. Dissolve sugar in the warm water in a large bowl, then sprinkle yeast over the top.

Let stand for 5 minutes until the yeast softens and begins to foam.

Stir in 1 tablespoon of salt, 1 tablespoon olive oil, and 5 cups of flour until the dough comes together.

Knead on a well floured surface until smooth and elastic, about 5 minutes.

Focaccia dough should be slightly sticky. Add more water or flour accordingly by hand, very small amounts at a time to reach the desired consistency.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20-30 minutes.

2. Preheat oven to 415 degrees F (215 degrees C).

3. Place dough into oiled 9x13 pan & spread dough gently with your fingertips to cover the whole pan evenly.

Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart.

Add your toppings, remembering to space out larger items & spread the toppings evenly. Allow your creative juices to flow! Just remember, too many toppings can affect cooking time.