Quick & Dirty Focaccia Recipe
Introduction
Quick & Dirty Focaccia is a simple and fast way to enjoy homemade Italian bread. With minimal ingredients and effort, you can have a fluffy, flavorful focaccia fresh from your oven in no time.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup olive oil
- 1 teaspoon salt
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Add the olive oil and enough warm water to form a soft dough.
- Step 2: Knead the dough briefly, then spread it onto a greased baking sheet. Let it rise until doubled in size.
- Step 3: Preheat the oven to 400°F (200°C). Bake the dough until the focaccia is golden and fluffy, about 20-25 minutes.
Tips & Variations
- For extra flavor, sprinkle rosemary or sea salt on top before baking.
- Use warm water (about 110°F / 43°C) to activate the yeast quickly.
- Try adding olives, cherry tomatoes, or caramelized onions for a delicious twist.
Storage
Store focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to refresh its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. It may reduce rise time, so adjust accordingly and mix it directly with the dry ingredients.
How do I know when the focaccia is done baking?
The focaccia is done when it turns golden brown on top and sounds hollow when tapped on the bottom.
PrintQuick & Dirty Focaccia Recipe
Quick & Dirty Focaccia is a simple and fast recipe for a fluffy Italian flatbread made with basic pantry ingredients. This recipe relies on mixing a straightforward dough and baking it to achieve a soft, airy texture perfect for sandwiches, dipping, or enjoying plain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ¼ cups warm water (around 110°F/43°C)
- 3 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt
Instructions
- Mix the yeast and water: In a large bowl, combine the warm water and active dry yeast. Let sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Form the dough: Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. The dough should be sticky but manageable.
- Knead the dough: Lightly flour a clean surface and knead the dough for about 5 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 30 to 45 minutes until doubled in size.
- Shape the focaccia: Transfer the dough to a well-oiled baking sheet or pan. Use your fingers to gently stretch and press the dough out into a roughly 9×13-inch rectangle. Create dimples all over the surface by pressing with your fingertips.
- Final proof: Drizzle olive oil over the top and sprinkle a little extra salt. Let the dough rest for another 15 minutes to puff up slightly.
- Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 18-22 minutes until golden brown and fluffy.
- Cool and serve: Remove from oven and let cool slightly on a rack before slicing and serving.
Notes
- Use warm water to activate the yeast properly; too hot water can kill the yeast.
- You can add herbs like rosemary or garlic on top before baking for extra flavor.
- Letting the dough rise properly contributes to the fluffy texture.
- Use a good quality olive oil for the best taste.
- Focaccia is best served fresh but can be stored in an airtight container for up to 2 days.
Keywords: quick focaccia, easy focaccia bread, Italian flatbread, homemade focaccia
