Quick and Easy Italian Focaccia
Learn how to make a thick, soft, and fluffy focaccia. It’s not dense or chewy at all. This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich. I sprinkled the focaccia with dried thyme, but you can adapt it in any possible way. Think rosemary or other (dried) herbs, a combo of cherry tomatoes and basil, potatoes and onions, or simply coarse salt.
Yield: 8 servings (9x13-inch pan/23x33cm)
Ingredients
Dough:
- 1 cup plus 1 tbsp (255 ml) warm water
- 2 teaspoons (5 g) active dry or instant yeast
- 1 ¼ teaspoons (8 g) fine salt
- 2 tablespoons (25 g) olive oil
- 3 cups (400 g) all purpose flour
Topping:
- 1 tablespoon olive oil plus more for greasing bowl and pan
- 1 teaspoon dried thyme (or other herbs)
- A few sprigs of fresh thyme, optional
Instructions
- Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.
- Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy.
- Generously oil a clean bowl with olive oil. Put the dough in and turn it around until coated in oil. Cover the bowl tightly (with a lid or cling wrap) and let it rise until doubled, for about 30 minutes at warm room temperature (in summer). It will take a little longer when colder.
- Line a 9x13 inch (33x23cm) pan with parchment paper and additionally grease with oil. Carefully transfer the risen dough to the pan and try to gently stretch it evenly without deflating the dough until it fills the baking pan.
- Drizzle the dough with 1 tablespoon of olive oil and evenly distribute it on the surface with your fingers. Sprinkle dried thyme over the dough, then dimple it with your fingers.
- Let the dough rise a second time for 20-30 minutes until notably puffed. No need to cover during rising since the dough is oiled and won’t dry out. >> If you want to skip the second rise, see note.
- Bake focaccia in the preheated oven at 400°F (200°C) until golden brown, about 15 to 20 minutes. Cool baked focaccia bread for at least 10 minutes before slicing, better a little longer.
- Top with fresh thyme if you like and cut into slices. Enjoy!
Notes
Skipping the second rise:
I’ve also tried to skip the second rise with success - even with a heavy topping of fresh cherry tomatoes. If you want to go that route, do not preheat the oven, instead put the pan into the cold oven right away after topping it with olive oil and thyme (or your topping of choice). Set the oven to 400°F (200°C) and bake until golden brown, about 25 to 30 minutes, depending on how fast your oven heats up.