Easy Focaccia Recipe
About this recipe
Focaccia is a delicious Italian flatbread that's soft and spongy on the inside with a golden crisp exterior. This easy focaccia recipe from John Kanell of Preppy Kitchen is perfect for anyone looking to whip up a homemade bread without the need for kneading. It's a versatile dish that can be enjoyed plain or topped with your favorite ingredients, making it ideal for pizza night or as a side for any meal.
Ingredient notes
- 1/4 package of active dry yeast is about 7g.
- You can substitute honey with sugar if desired.
- Use about 1 tablespoon of thyme or other herbs of your choice.
Tips from Preppy Kitchen’s video
- Make sure your water is between 100 to 110°F (38 to 43°C) for optimal yeast activation; if it doesn't foam after 5 minutes, your yeast may be bad.
- Perform four turns on the dough after the first rise to build structure without kneading.
- Stretch the dough to the edges of the pan during the second rise to ensure even baking.
Good to know
- How long does it take to make this focaccia?
- The total time for this recipe is about 3 hours, which includes rising and baking.
- What size pans can I use for baking?
- You can use one 9x13 inch pan or two 8-inch square pans for this recipe.
- Can I prepare the dough in advance?
- Yes, you can make the dough the night before and let it rise in the fridge for 12 to 18 hours.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Warm the water until it's about 100 to 110°F (38 to 43°C) and pour it into a large bowl.
- 2
Add the active dry yeast and honey to the warm water and mix well. Let it sit for about 5 minutes until foamy.
- 3
In a separate bowl, combine the flour, salt, and thyme (or other herbs).
- 4
Once the yeast mixture is foamy, add the dry ingredients to the bowl and fold together with a spatula until no dry flour remains.
- 5
Add the olive oil to the dough and gently turn it to coat it completely in oil.
- 6
Cover the bowl and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
- 7
After the first rise, lightly oil your hands and perform four turns on the dough by lifting and folding it in quarters.
- 8
Divide the dough into two portions and place each in a well-oiled baking pan (9x13 inches or two 8-inch square pans).
- 9
Stretch the dough to the edges of the pan and let it rise uncovered for another 1 to 2 hours, stretching it every half hour until it reaches the corners.
- 10
Preheat the oven to 450°F (232°C) after 1 hour of the second rise.
- 11
Prepare your desired toppings (e.g., sliced squash, cherry tomatoes, olives, feta) and drizzle with olive oil.
- 12
Press down on the dough to create divots for even baking, then add the toppings.
- 13
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
- 14
Let the focaccia cool for about 5 minutes before serving.
Heads up — we had to guess a little:
- The quantity for the active dry yeast is inferred based on standard package sizes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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