Fluffy Focaccia Bread Recipe
Break bread with your loved ones this holiday season that you made yourself with this Fluffy Focaccia Bread Recipe! With very few ingredients, this recipe is surprisingly simple with an even more surprisingly tasty result. Nothing brings people together more than bread. Set the bar high with this cloud-like bread that will have your guests eating too much of it before the first course comes out! The flavors of olive oil and sea salt contribute a simple goodness to the dish that will warm the hearts and stomachs of your loved ones this winter!
Serves6 Pieces
Preparation Time21 min
Cooking Time25 min
Cooking MethodBaking
Cooking Vessel Size9 X 13 Pan
Ingredients
- 3/4 cup warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
"Pair this Fluffy Focaccia Bread Recipe with the warm and delicious Best Ever Cannelini and Butter Bean Soup! This soup makes the perfect dish to dip your focaccia bread into." Best Ever Cannellini and Butter Bean Soup
Instructions
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Combine the warm water, yeast, and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
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In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil, and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
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Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
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Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place (I use my Brisker) until the dough has doubled in size, at least 1 hour.
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Coat a 9 x 13 pan with the remaining 1/2 cup olive oil.
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Put the dough onto the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
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Put the dough in the warm place ( I use my Brisker) until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
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Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
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