Easy Homemade Focaccia
Make your own soft, salty focaccia at home with just a couple of ingredients and minimal work!
Servings 20 pieces
Calories 132kcal
Equipment
- large bowl
Ingredients
- 2 1/4 teaspoon active yeast 9 g
- 1 3/4 cups warm water
- 1 tablespoon sugar 14 g
- 4 cups all purpose flour 515 g
- 1 teaspoon fine ground salt
- 6 tablespoons olive oil divided
- 2-3 teaspoons coarse finishing salt
Instructions
- Activate Yeast: Add warm water and sugar to the bowl of a stand mixer and give a quick whisk to dissolve the sugar. Sprinkle the yeast on top and let sit to activate, about 5-10 minutes. The yeast will be activated when it starts to foam.
- Create Dough: Measure out flour, add salt, and mix. Add half of the flour and with the dough hook attachment, mix on medium. Add the second half of the dough and continue to mix until a sticky dough is formed.
- Slow Proof: Add 2 tablespoons to a very large bowl (that will fit in your fridge) and add dough to the bowl. Turn dough in oil. Cover and store in the fridge overnight or for at least 8 hrs.
- Second Rise: Add 2 tablespoons of oil to a rimmed baking sheet. Once the dough has at least doubled in size, add dough to the baking sheet. It should be soft and pliable. Stretch to fill the baking sheet, or into desired shape. Gently cover with a clean linen kitchen towel. Add a little oil to the top of the dough if the towel rests right on the dough. Let rise for another 60-90 minutes.
- Preheat Oven: Preheat Oven to 375 degrees F.
- Dimple, Oil, and Salt: Once the dough has risen, add a little oil to your fingers, and using both hands, gently press your fingers into the top of the dough to dimple the dough in even rows down the length of the dough. Use a pastry brush to brush with final 2 tablespoons of oil and sprinkle with coarse salt.
- Bake: Bake for 25-30 minutes, until golden brown.
- Cool: Remove from oven and transfer to cooling rack. Enjoy warm!
Video
Notes
Storage
Counter: Fresh focaccia is best the day it is made, but it can be stored at room temperature wrapped in plastic or in an airtight container for up to a few days.
Freezer: Let your focaccia completely cool and then flash freeze by cutting into slices, adding to a baking sheet lined with parchment paper (with space between each slice) and freeze for an hour. Then wrap individual pieces in plastic wrap and store in freezer bags for up to a month.
Reheating: Reheat frozen focaccia slices by letting them defrost at room temp and then add to a a baking sheet and bake at 375 degrees F for 6-8 minutes. Or use a microwave once defrosted by wrapping focaccia in a damp paper towel and reheat for 20-30 seconds. You can also use your toaster oven if the slices will fit.
Mixing by Hand
If you don't have a stand mixer, no problem! Just let the yeast activate with water and sugar in a large bowl. Mix flour and salt in another. Add half of the flour to the yeast and mix using a spatula or wooden spoon. Add the rest of the dough and continue to mix until all of the flour is well combined and a sticky dough is formed.
Substitutions
Flour: You can also use bread flour.
Yeast: Instant yeast will work, too!
Customize
Add some dried minced herbs (like rosemary) to your dough or fresh garlic. Finish with a garlic butter sauce like used on our Naan or make into focaccia art!
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg