Classic Amazing Focaccia
Prep. Time
45 minutes
Cook Time
30 minutes
Servings
20''x10'' dish
Difficulty
Challenging
Nut-Free, Soy-Free, dairy-free, egg-free
This recipe keeps it simple — just flour, water, yeast, salt, and a generous pour of good olive oil. With minimal ingredients, it lets the natural flavors shine through, creating a dough that's wonderfully soft and full of character. The olive oil is key, infusing the bread with a rich, savory flavor and ensuring that golden crust forms beautifully in the oven.
When it bakes, it transforms into something irresistible: crisp on the outside, with a light, airy texture inside that pairs perfectly with your favorite dip. Whether you're serving it at dinner, using it to make the most delicious sandwiches, or simply tearing off chunks to enjoy while it's still warm from the oven - every bite feels like a little celebration of simple, nourishing goodness.
Ingredients
4 cups all-purpose flour
2 cups water
2 tsp salt
2 tsp dry yeast
1 cup extra-virgin olive oil
Instructions
In a large mixing bowl, combine the dry ingredients and mix.
Pour in the wet ingredients and stir until a consistent sticky, dough forms.
Generously coat the dough with olive oil.
Cover the bowl with a plastic wrap (or a damp clean cloth) and let it rise in a warm place for about 2 hours, or until doubled in size and bubbly.
Coat a large baking pan, a large pyrex dish or a sheet pan liberally with olive oil. Transfer the risen dough onto the pan while allowing it to stretch a little to fit the shape of the pan better (it's okay if it really doesn't fit yet. It will double its size, and will occupy the dish at the end). drizzle olive oil on top and spread it a little.
Cover the pan and let the dough rise for 2 more hours.
Meanwhile, preheat your oven to 400°F (200°C).
Drizzle more olive oil over the dough. With oiled fingers, press deep dimples all over the surface of the dough. Don’t be shy — the iconic look of focaccia comes from these dimples.
Time to be artistic! Using fresh basil leaves and rosemary, combined with fresh vegetables such as bite-size peppers, red onion or cherry tomatoes, create a field of flowers. This is a completely free-hand step, so play with it as you wish! Alternatively, you can definitely skip the design and go with a classic sprinkle of thyme, rosemary (fresh or dry) and course salt.
Bake for 25-30 minutes, or until the focaccia is golden and crisp on top.
As soon as it comes out of the oven, drizzle a little more olive oil on top if you like. Let it cool slightly before slicing and serving.
Notes
Since the key for a great taste in this recipe is focused on the quality of the olive oil, make sure to use the extra-virgin kind, and from a nice brand.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!