“Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.” - by MORTICIA_ADDAMS
Ingredients
Adjust Servings
Original recipe yields 2 to 4 servings
Directions
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 296 cal
- 15%
- Fat
- 7.4 g
- 11%
- Carbs
- 49.4 g
- 16%
Based on a 2,000 calorie diet
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Reviews (190)
Rate This Recipe
"Many reviewers complained that this recipe was "blah" or has no flavor. This is because it has very little salt in the recipe -- a crucial factor in bread "flavor." Definitely increase the salt to bet..." See moreween 1 to 1 1/4 tsp, depending on your preferences. You might want to check your favorite bread recipe and see how much salt per cup of flour there is and start with that. Also, if you haven't made focaccia before this recipe is confusing. It doesn't state how thickly to roll the dough. It isn't going to rise a lot so unless you want it to be like a flatbread don't roll it much thinner than you want it to be when you eat it. Also start with adding 1/4 cup of water after you add the yeast/sugar/water mixture and then add a TBS of water at a time till the dough forms into a ball. "
AussieCook
"I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it sa..." See moreys, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!"
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