Quick and Dirty Focaccia
This Quick and Dirty Focaccia offers the taste of traditional focaccia with minimal effort and time, perfect for a quick bread fix.
Equipment
- Mixing Bowl
- rubber spatula
- Baking Pan
- Oven
- Cooling Rack
Ingredients
- 2 cups bread flour (or plain/all-purpose flour)
- 1 ⅛ teaspoon instant yeast (aka rapid rise yeast)
- ¾ teaspoon cooking salt / kosher salt (-50% for table salt, + 50% for salt flakes)
- 1 cup very warm water (280 ml / 280g; ⅓ cup boiling water then top up with cold tap water)
- 1 ½ tablespoon extra virgin olive oil
- ¼ teaspoon sea salt flakes (or regular salt, couple of pinches)
Instructions
Instructions
- Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula.
- Make a well in the centre, pour the warm water in then mix until you no longer see flour.
- Cover with cling wrap then put in a very warm place to rise for 2 hours or until doubled in volume.
- Lightly grease the pan with butter and line it with baking paper, ensuring overhang.
- Drizzle and spread ½ tablespoon of olive oil in the pan, pour the dough in, coax into corners.
- Cover and let rise for 45 minutes until it rises by 50-70%.
- Preheat the oven to 220°C / 425°F.
- Drizzle 1 tablespoon of olive oil across the surface and lightly spread with fingers.
- Use your fingers to lightly press dimples into the surface of the dough.
- Sprinkle salt flakes evenly across the surface.
- Bake for 25 minutes, rotating the pan at the 15 minute mark, until deep golden.
- Cool for 10 minutes, then lift and serve warm.
Notes
Always best served warm. Add toppings as desired after dimpling. Leftovers keep 3–4 days in an airtight container, but reheating for best results is recommended.
Nutrition
Serving: 1pieceCalories: 200kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 120mgFiber: 1gSugar: 1gCalcium: 1mgIron: 5mg
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