Easy Quick Focaccia Bread
This Easy Quick Focaccia Bread is soft, airy, and golden with crispy edges and plenty of delicious olive oil flavor. It’s a simple homemade Italian bread that comes together quickly without the long rise time of traditional focaccia. Perfect alongside soups, pasta, and Italian dinners, or served warm with olive oil for dipping.
Ingredients
- 4 cups flour
- 1 Tbsp. active dry yeast
- 1 Tbsp. salt
- 2 cups warm water
- 1/2 cup olive oil
- 1 Tbsp. honey
Instructions
- In a bowl dissolve the yeast in the warm water. Allow the mixture to rest for 5 minutes or until it starts to foam.
- Add the oil and honey then mix the salt with the flour and add the flour to the wet ingredients.
- Mix the dough with your hands until well combined. form a ball drizzle with olive oil cover with plastic wrap or a clean kitchen towel and refrigerate overnight or up to two days.
- When you’re ready to bake, generously grease a 9 x 13-inch baking pan with olive oil. Remove the dough from the refrigerator and lightly oil your hands.Gently pull the dough away from the sides of the bowl and fold it toward the center, allowing the dough to fold over itself. Turn the bowl a quarter turn and repeat the fold. Continue turning and folding the dough a total of 5 times, working gently so you don’t deflate the dough.
- Pour 2 Tbsp. of olive oil in the center of the prepared pan . Place the deflated dough in the center coat well with the oil.
- Cover and let raise in a draft- free place until the dough doubles in size. about 1 1/2 – 2 hours.
- Preheat the oven to 400- degrees top the focaccia with your favorite toppings. olives and sliced tomatoes work well or you can keep it plain
- Top with olive oil use your fingers to dimple the dough. Sprinkle with sea salt before baking.
- Bake the focaccia bread in a 400-degree preheated oven for 25-30 minutes or until the top is golden brown and the bottom crispy.
Notes
Don’t be shy with the olive oil. It helps create focaccia’s signature golden, crispy edges and adds flavor. When making the characteristic dimples, gently press your fingertips into the dough rather than deflating it.