Fluffy and flavorful focaccia that everyone will love! The ingredients are minimal yet homemade bread impressive and delicious.
I promise this recipe is so simple, but patience is definitely the secret ingredient here. For light and airy focaccia, allow for a 10 hour rise. I like to prep the dough in the morning and bake my brad before dinner, but you can also leave the dough to rise overnight!.
You’ll need:
2 cups of warm water (temperature is important for activating the yeast)
2 1/4 teaspoons instant yeast
1 teaspoon sugar
4 cups all-purpose flour
2 teaspoons salt
extra virgin olive oil
1/2 cup of fresh chopped herbs (I used chives, thyme, and rosemary)
flakey salt
In a glass measuring cup, mix the warm water, yeast and sugar. Let the mixture sit for one minute until the yeast is foamy and activated.
Using a glass mixing bowl, combine the flour and salt.
Pour the yeast mixture over your flour and stir to until the dough comes together. Cover with plastic wrap and refrigerate for 8 hours or up to overnight.
Remove the bowl from the fridge. Drizzle a 9x13 pan with olive oil. Place the dough in the center of the pan and gently press into a small rectangular shape. The dough will not fill the entire pan at this point.
Cover the pan with plastic wrap and allow to rise on the counter for 2 more hours.
Once risen the dough should fill the pan. Preheat your oven to 425ºF. Use your fingers to press holes into the dough and generously drizzle with olive oil. Sprinkle with herbs and salt!
Bake for 25 minutes or until golden.
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