Easy 5 Ingredient Focaccia Bread

Whole loaf of focaccia bread with parmesan and rosemary

Easy 5 Ingredient Focaccia Bread

I am in love with making Homemade Focaccia Bread, I make at least 2 loaves a week and it takes almost no effort. Once you try my recipe you will see how easy having freshly baked focaccia for your family can be!

Course Bread

Cuisine Italian

Keyword Focaccia

Prep Time 10

Cook Time 25

Proofing time 1

Servings

Calories 193kcal

Equipment

9x13 Loyd Pan or casserole pan

Ingredients

4 cups AP Flour
2 cups Warm Water 90-120 degrees F.
1/2 tbsp Active Dry Yeast
1 tbsp Kosher Salt
4 tbsp Olive Oil Divided

Instructions

Gather you Ingredients for the dough along with a large bowl for mixing and measuring cups and spoons. No eyeballing or measuring with your heart for this one
Heat up the water to somewhere around 100 degrees F. No lower than 85 and no higher than 125 degrees. pour in the yeast and stir. Set aside for 10 minutes to let the yeast activate.In a large bowl add in your flour and salt, Whisk together.
Once the yeast starts to foam up add the water to the flour and mix with your hand or a wooden spoon until a sticky shaggy dough is formed. This should take about a minute.
Pour about a tbsp of olive oil around the dough to separate the dough from the sides. brush oil on the top of the dough as well, cover with plastic wrap and let rise for 1 hour. Then you will do a pull and fold by grabbing a corner pulling it up and folding into the center of the dough. Repeat for the other 3 corners.
Do another pull and fold after another hour then place the cover dough in the fridge for 1 day or 2 for a more robust flavor.The next day the dough should have doubled in size. Carefully pour the dough out into a greased 9x13 pan. I use a Loyds pan but any casserole dish will do fine. gently pull the dough out to the corners and sides to the shape of the pan. don't worry it will fill out the space as it comes up to soon temp and rises for the second time. Cover with a clean towel. you can let the dough sit on the counter for 5-6 hours no problem.
Preheat the oven to 425 degrees F. Have a rack set up in the middle of the oven for best results.
Once the oven is preheated, Drizzle another tbsp of olive oil and gently use your fingers to dimple the dough. Be sure not to press down hard. we just want to create texture and remove any large air pockets.Top with any cheese, herbs or toppings you like and bake for 25-30 minutes until the top is golden adnthe sides have slightly pulled away from the pan.
Let the focaccia cool for about five minutes then slide the bread onto a cutting board and cut into squares or rectangles. You should have 9 to 12 pieces.

Notes

Serving Size 1 Piece

No matter how tempted you are do not dimple the dough until the oven is fully preheated. Top the focaccia and get it in the oven as soon as possible. This will give you the best texture.

Make sure your topping don't have to much moisture. Veggies like tomatoes and onions have a lot of water in them. I recommend roasting the veggies in the oven for 20 minutes to remove any moisture and intensify the flavors. this will make sure the bread is crisp and not soggy.

If you don't have a 9x13 casserole pan or Loyds pan you can use a 12" cast Iron skillet. just be sure its seasoned and you brush the sides with oil before adding the dough.

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