Easy Focaccia Recipe
Golden, fluffy, and topped with rosemary and garlic, this Easy Focaccia is everything you love about homemade bread in a simple recipe that comes together in a few steps!
Servings: 20
Calories: 316kcal
Ingredients
- 1 3/4 c. warm water
- 1 package 2 1/2 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 5 c. all-purpose flour
- 1/4 c. potato flakes
- 2 1/2 teaspoons salt
- 1/2 c. olive oil + 1 tbsp for the bowl
For the Topping
- 5 tbsp. olive oil divided
- 1 tbsp. chopped rosemary
- 4 cloves minced garlic
- 1/2 tsp. coarse sea salt
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Stir to dissolve. Let sit for 12 minutes or until the mixture is foamy.
- In the bowl of a mixer fitted with a dough hook, combine the flour, potato flakes, and salt. Add the yeast mixture and olive oil. Mix on low speed until the dough comes together. Turn the speed to medium and continue to knead for 5-7 minutes. The dough should be smooth and soft. If the dough is too wet or tacky, add an additional tablespoon of flour and knead for 1 minute.
- Transfer the focaccia dough to a lightly floured surface. Gently knead until a smooth ball forms.
- In a large bowl (or a clean stand mixer bowl), add 1 tablespoon of olive oil. Use your hands to coat the bowl. Place the dough in the bowl, flip the dough over, then cover the bowl with plastic wrap. Let rise until doubled, about 1-1.5 hours.
- Coat a 12" x 16" rimmed baking sheet with 3 tablespoons of olive oil. Place the dough onto the prepared pan and press/stretch it with your hands to fit the size of the pan. Once the dough is stretched, use your index finger to make impressions or dimples in the dough (don’t poke all the way through; go as far as you can without breaking through).
- Cover the pan with plastic wrap and let rise until doubled, about 1 hour.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Brush the top with the remaining 2 tablespoons of olive oil. Top with rosemary, garlic, and remaining salt.
- Place in the oven and bake until golden brown, about 18-22 minutes. Remove from the oven and let cool in the pan for 15 minutes. Transfer to a cutting board and cut as desired.
Notes
STORE Focaccia tightly wrapped in the fridge for 2-3 days to keep it fresh. To FREEZE, you can prepare it as dough or baked bread. For dough, let it rise, punch it down, shape it into balls, coat it with olive oil, and freeze in airtight bags for up to 3 months.
Thaw overnight in the fridge, then bring to room temperature before baking. For baked bread, wrap pieces individually, place them in a freezer-safe bag, and freeze them for up to a month. Thaw in the fridge overnight and bring to room temperature before serving.
Nutrition
Calories: 316kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 344mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 3mg
