Focaccia
A lot of focaccia recipes include stretch and folds, but I’ve found they are not necessary with my recipe, making this an easy, no-knead recipe.
Ingredients
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 2 ½ cups warm water
- 1 cup sourdough discard optional
- 4 ½ cups bread flour or all purpose flour
- 1 tablespoon sea salt
- 1 tablespoon olive oil & more for topping
Optional Toppings
- Garlic cloves
- Cherry tomatoes
- Basil
- Rosemary
- Thyme
- Oregano
- Sage
- Olives
- Caramelized Onions
- Cheese
- Everything Bagel Seasoning
- Fruits
Instructions
- In the bowl of your stand mixer, add yeast, honey and warm water. Stir and let sit for 5 minutes until the yeast becomes foamy.
- If you have sourdough discard, you can add up to one cup.
- Add flour, salt and olive oil.
- Let your mixer knead the dough until it comes together into a shaggy dough. Add more flour or water if needed.
- Cover the mixer bowl with an airtight lid and let it rise for an hour in a warm kitchen.
- Once the dough has doubled in size, transfer to a parchment-lined sheet pan. Stretch the dough out so it fills the pan.
- Cover with a towel and let the dough rest for one hour.
- Preheat the oven to 450°F.
- Drizzle olive oil on top of the dough, season with salt, and add additional toppings.
- Add dimples to the dough, which should be bubbly and airy.
- Bake for 20 to 25 minutes until golden brown.
Notes
Our favorite way to eat focaccia is to add some balsamic vinegar and fresh mozzarella cheese after baking. We’ve also used it to make pizzas before, and I’ve used it to make some croutons too. Because this makes a big pan, we’ve had to come up with some creative ways to use it before it goes bad.