Description
A delicious and versatile focaccia recipe that’s perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup warm water (about 100°F)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 cups bread flour
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh or dried rosemary, chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon fresh or dried oregano, chopped
- 1/4 teaspoon fresh or dried thyme, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1 tablespoon olive oil, divided
- 1/4 cup kalamata and/or green olives, chopped
Instructions
- Activate the yeast: In a large bowl, mix warm water with active dry yeast and sugar. Let it activate until it bubbles (about 3 minutes).
- Mix the dry ingredients: In another bowl, whisk together the bread flour and kosher salt.
- Bring it all together: Once yeast mixture is frothy, combine it with the flour mixture.
- Cover and refrigerate: Cover the bowl tightly and pop it in the fridge overnight to deepen flavors.
- Grease the pan: Grease an 8-inch cake pan with 1/2 tablespoon of olive oil.
- Let it rise: Move cold dough to the pan and let it rise for about 1 hour.
- Preheat the oven: Preheat oven to 425°F.
- Season the dough: Mix herbs with salt, drizzle olive oil, and sprinkle herb mixture and olives on top.
- Bake it: Bake for 22-25 minutes until golden brown.
- Cool down: Let it cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Focaccia can be adapted with various herbs and toppings. Store in an airtight container at room temperature for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg