Easy Focaccia Recipe

9 mins
Serves 4
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Directions

  1. 1Warm 2 cups (480ml) of water to 100°F to 110°F.
  2. 2Warm 2 cups (480ml) of water to 100°F to 110°F.
  3. 3Warm 2 cups (480ml) of water to 100°F to 110°F.
  4. 4Pour the warm water into a large bowl.
  5. 5Pour the warm water into a large bowl.
  6. 6Pour the warm water into a large bowl.
  7. 7Add 1 (0.25-ounce/7g) packet of active dry yeast to the bowl.
  8. 8Add 1 (0.25-ounce/7g) packet of active dry yeast to the bowl.
  9. 9Add 1 (0.25-ounce/7g) packet of active dry yeast to the bowl.
  10. 10Add 1 tablespoon of honey (or sugar) to the bowl and mix well.
  11. 11Add 1 tablespoon of honey (or sugar) to the bowl and mix well.
  12. 12Add 1 tablespoon of honey (or sugar) to the bowl and mix well.
  13. 13Set aside for about 5 minutes until foamy.
  14. 14Set aside for about 5 minutes until foamy.
  15. 15Set aside for about 5 minutes until foamy.
  16. 16In a separate bowl, measure out 5 cups (600g) of all-purpose flour.
  17. 17In a separate bowl, measure out 5 cups (600g) of all-purpose flour.
  18. 18In a separate bowl, measure out 5 cups (600g) of all-purpose flour.
  19. 19Add 1 tablespoon of salt and 1 to 2 tablespoons of your favorite chopped herbs (optional) to the flour.
  20. 20Add 1 tablespoon of salt and 1 to 2 tablespoons of your favorite chopped herbs (optional) to the flour.
  21. 21Add 1 tablespoon of salt and 1 to 2 tablespoons of your favorite chopped herbs (optional) to the flour.
  22. 22Whisk together the dry ingredients.
  23. 23Whisk together the dry ingredients.
  24. 24Whisk together the dry ingredients.
  25. 25Add the dry mixture to the yeast mixture and gently fold together with a spatula.
  26. 26Add the dry mixture to the yeast mixture and gently fold together with a spatula.
  27. 27Add the dry mixture to the yeast mixture and gently fold together with a spatula.
  28. 28Add 9 tablespoons (135ml) of extra-virgin olive oil, divided. Reserve some for greasing and serving.
  29. 29Add 9 tablespoons (135ml) of extra-virgin olive oil, divided. Reserve some for greasing and serving.
  30. 30Add 9 tablespoons (135ml) of extra-virgin olive oil, divided. Reserve some for greasing and serving.
  31. 31Gently turn the dough to coat it evenly with the olive oil.
  32. 32Gently turn the dough to coat it evenly with the olive oil.
  33. 33Gently turn the dough to coat it evenly with the olive oil.
  34. 34Cover and let rise for 2 hours or until doubled in size, or refrigerate overnight.
  35. 35Cover and let rise for 2 hours or until doubled in size, or refrigerate overnight.
  36. 36Cover and let rise for 2 hours or until doubled in size, or refrigerate overnight.
  37. 37Preheat your oven to 450°F.
  38. 38Preheat your oven to 450°F.
  39. 39Preheat your oven to 450°F.
  40. 40Lightly oil your hands and gently stretch the dough into your prepared pans.
  41. 41Lightly oil your hands and gently stretch the dough into your prepared pans.
  42. 42Lightly oil your hands and gently stretch the dough into your prepared pans.
  43. 43Let the dough rise uncovered for 1 hour.
  44. 44Let the dough rise uncovered for 1 hour.
  45. 45Let the dough rise uncovered for 1 hour.
  46. 46Drizzle with olive oil and press down to create dimples.
  47. 47Drizzle with olive oil and press down to create dimples.
  48. 48Drizzle with olive oil and press down to create dimples.
  49. 49Add your desired toppings and bake at 450°F for 20-25 minutes until golden brown.
  50. 50Add your desired toppings and bake at 450°F for 20-25 minutes until golden brown.
  51. 51Add your desired toppings and bake at 450°F for 20-25 minutes until golden brown.
  52. 52Remove from oven and let cool for 5 minutes on a wire rack.
  53. 53Remove from oven and let cool for 5 minutes on a wire rack.
  54. 54Remove from oven and let cool for 5 minutes on a wire rack.

Ingredients

  • 2 cups warm water
  • 2 cups warm water
  • 2 cups warm water
  • 1 0.25-ounce packet active dry yeast
  • 1 0.25-ounce packet active dry yeast
  • 1 0.25-ounce packet active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 to 2 tablespoons chopped fresh or dried herbs
  • 1 to 2 tablespoons chopped fresh or dried herbs
  • 1 to 2 tablespoons chopped fresh or dried herbs
  • 9 tablespoons extra-virgin olive oil
  • 9 tablespoons extra-virgin olive oil
  • 9 tablespoons extra-virgin olive oil
  • 1 thinly sliced yellow squash
  • 1 thinly sliced yellow squash
  • 1 thinly sliced yellow squash
  • 1 halved cherry tomatoes
  • 1 halved cherry tomatoes
  • 1 halved cherry tomatoes
  • 1 halved and pitted Kalamata olives
  • 1 halved and pitted Kalamata olives
  • 1 halved and pitted Kalamata olives
  • 1 crumbled feta cheese
  • 1 crumbled feta cheese
  • 1 crumbled feta cheese
  • 1 thinly sliced shallots
  • 1 thinly sliced shallots
  • 1 thinly sliced shallots
  • 1 sliced strawberries
  • 1 sliced strawberries
  • 1 sliced strawberries
  • 1 balsamic glaze
  • 1 balsamic glaze
  • 1 balsamic glaze
  • 1 fresh basil
  • 1 fresh basil
  • 1 fresh basil
  • 1 artichoke hearts
  • 1 artichoke hearts
  • 1 artichoke hearts
  • 1 sliced red onion
  • 1 sliced red onion
  • 1 sliced red onion
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 fresh thyme
  • 1 fresh thyme
  • 1 fresh thyme
  • 1 flaked salt
  • 1 flaked salt
  • 1 flaked salt
  • 1 crushed red pepper
  • 1 crushed red pepper
  • 1 crushed red pepper

Equipment

large bowlscalespoonwhiskspatula8 inch square baking pan9x13 inch baking panknife