Homemade Focaccia

Homemade Focaccia is easy to make at home! Simple ingredients easily come together and yield a light tender bread with a crisp and buttery exterior.

Course Breads & Baked Goods, Kitchen Basics

Cuisine Italian

Keyword baking, bread, bread baking, focaccia, from scratch, from scratch bread, homemade, homemade bread, homemade focaccia, italian bread, leavened bread, yeast bread

Prep Time 20

Cook Time 18

Rise Time 1 30

Total Time 2 8

Servings loaf

Calories 1560

Author Laurie McNamara

Equipment

Ingredients

1 teaspoon honey
1 cup warm water 110-115°
2¼ teaspoons active dry yeast
2⅔ cup unbleached bread flour
1 teaspoon kosher salt
2 tablespoons olive oil plus more for greasing and drizzling
2 pinches flaky sea salt

US Customary - Metric

Instructions

Add honey to a liquid measuring cup. Whisk in warm water (105-110°)and then the yeast. Set off to the side for 5 minutes to allow the yeast to bloom.
Meanwhile add bread flour and kosher salt to the bowl of your stand mixer fitted with the hook attachment. Stir until combined.
Once the yeast mixture is frothy, turn your mixer on low-speed and gradually pour in yeast water. Mix until just incorporated, stopping to scrape down the sides as you go.
Add in the olive oil and mix on low-speed for 4 minutes.
Add 1 tablespoon of olive oil to a mixing bowl.
Shape the dough into a ball. Transfer dough to bowl (with the oil) and toss and coat the dough and inside of the bowl with the oil.
Cover the bowl tightly with plastic wrap and place in a warm spot to rise for 1 hour.
Preheat your oven to 425° and grease a 9x13 (or equivalent) nonstick baking pan with a generous amount of olive oil.
Transfer dough to greased pan. Use your fingers to press and stretch the dough to fit. Cover with clean kitchen towel and let rise a second time for 30 minutes while your oven preheats.
Drizzle with olive oil over top of the risen dough and sprinkle with flaky salt.
Once oven has preheated, reduce the heat to 375° and place the pan on the middle rack. Bake for 25 to 28minutes, rotating the pan halfway through baking.
Let rest for 10 minutes before transferring to a wire rack to cool before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition