Irresistibly Easy Olive Oil Focaccia: Bake Like an Italian
This Olive Oil Focaccia combines simple ingredients for a delightful and comforting bread experience.
Servings 10 slices
Calories 190kcal
Equipment
- Mixing bowl
- Whisk
- Baking Sheet
- Oven
- damp cloth
Ingredients
For the Dough
- 1 3/4 cups warm water 105°F to 115°F
- 1 1/2 teaspoons granulated sugar for activating yeast
- 2 1/4 teaspoons active dry yeast ensure freshness
- 4 cups all-purpose flour or bread flour for chewier texture
- 1 1/2 teaspoons sea salt for balanced flavor
- 6 tablespoons extra-virgin olive oil divided
For Topping
- flaky sea salt optional for texture
- chopped fresh rosemary optional
Instructions
Preparation Steps
- In a mixing bowl, combine warm water with granulated sugar. Sprinkle active dry yeast over the top and let it sit for 5-10 minutes until frothy.
- Gently fold in all-purpose flour and sea salt to the yeast mixture. Pour in 4 tablespoons of extra-virgin olive oil and mix until a shaggy dough forms.
- Dust a floured surface and knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm area for 1-2 hours until doubled in size.
- Once risen, punch down the dough to remove air and transfer it to a greased baking sheet. Stretch the dough to fit.
- Cover the stretched dough and let it rise again for 30-45 minutes.
- Preheat the oven to 425°F. Drizzle remaining olive oil over the dough, create dimples, and sprinkle with flaky salt and rosemary.
- Bake for 20-25 minutes until golden brown. Allow to cool before slicing.
Notes
Serve with olive oil and balsamic vinegar for a delicious dipping option. Experiment with toppings like olives or sun-dried tomatoes for variety.