Description
A simple, forgiving focaccia recipe using just flour, yeast, and water. This bread is crispy on the outside, soft on the inside, and perfect for beginners.
Ingredients
- Bread Flour (high-protein recommended)
- Active Dry Yeast (1 packet)
- Warm Water (around 110°F / 43°C)
- Sea Salt (kosher or sea salt preferred)
- Extra Virgin Olive Oil (for topping and pan)
- Fresh Rosemary (optional, for topping)
Instructions
- Activate the yeast: Mix warm water and a pinch of sugar in a small bowl, sprinkle yeast on top, and wait 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- First Rise: Cover the bowl with plastic wrap. Let it sit at room temperature for 12-18 hours (recommended for flavor) or 2 hours if in a hurry.
- Prepare the pan: Pour olive oil into a 9×13 inch metal baking pan and swirl to coat the bottom and sides.
- Transfer dough: Gently transfer the dough into the pan. Use oiled hands to stretch it to the corners. If it springs back, let it rest for 10 minutes.
- Second Rise: Cover the pan and let it rise for another 1-2 hours until puffy.
- Add toppings: Press fingertips into the dough to create dimples. Sprinkle with sea salt and rosemary, then drizzle with more olive oil.
- Bake: Bake at 425°F (220°C) for 20-25 minutes until the top is golden brown.
- Cool: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
The dough is intentionally sticky; use oiled hands to handle it. For best flavor, allow a long, slow rise (12-18 hours). Ensure water is warm but not hot (around 110°F) to avoid killing the yeast. Dimples are crucial for holding oil and creating crispy edges.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 1
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: focaccia, homemade bread, easy bread recipe, 3 ingredient bread, Italian bread, beginner baking, yeast bread