Easy Focaccia

Name: Easy Focaccia
Total time: 1800 s
Yield: 1 loaf
Cuisine: American
Ingredients: 500 g (approx. 4 cups) Strong white bread flour; 380 ml (approx. 13.4 fl oz) – adjusted for better dough control Water; 10 g (approx. 2 tsp) Salt; 5 g (approx. 1.5 tsp) Fast-action dried yeast; As required for greasing the tin and finishing Olive oil; Fresh or dried (see rehydration technique in Tips) Rosemary; For sprinkling Sea salt flakes

Fabio @fsan

Sao Paulo / Bristol

One of the easiest and tastiest bread recipes. Awesome bread on 1h-2h!

Fabio @fsan

Sao Paulo / Bristol

One of the easiest and tastiest bread recipes. Awesome bread on 1h-2h!

Saved

Ingredients

1h 30 min

1 loaf

500 g(approx. 4 cups) Strong white bread flour
380 ml(approx. 13.4 fl oz) – adjusted for better dough control Water
10 g(approx. 2 tsp) Salt
5 g(approx. 1.5 tsp) Fast-action dried yeast
As required for greasing the tin and finishing Olive oil
Fresh or dried (see rehydration technique in Tips) Rosemary
For sprinkling Sea salt flakes

Saved

Steps

1h 30 min

1

In a large bowl, combine the flour, salt, and dried yeast.
2

Pour in the water and mix with a spoon until the flour is fully incorporated. No kneading is required yet.
3

Cover the bowl and leave to rest for 10 minutes.
4

With damp hands, pull the edge of the dough upwards and fold it over into the centre. Repeat on all four sides.
5

Repeat this folding process every 10 minutes for a total of 3 to 4 sets.
6

Cover and leave to prove for about 1 hour, or until doubled in size and showing visible bubbles.
7

Grease a baking tin with a generous layer of olive oil.
8

Transfer the dough to the tin, fold into a rectangle, and flip so the smooth side is up.
9

Leave to rest in the tin, uncovered, for 20 to 30 minutes while the oven preheats.
10

If using dried rosemary, soak the dried needles in a small bowl of water for 10 minutes. Drain the water and scatter the rehydrated rosemary over the dough by hand (see Tips).
11

Using damp fingers, press deep dimples into the dough.
12

Drizzle with more olive oil and sprinkle with sea salt.
13

Preheat the oven to 250°C (482°F) with both top and bottom elements turned on.
14

Place the baking tin on the lowest shelf.
15

Bake with both elements on. After about 5 to 8 minutes, once the top starts to golden, switch off the top element. Continue baking using only the bottom heat to ensure the base becomes crisp without burning the top. If needed, switch the grill back on briefly at the end for colour. Total baking time is usually around 25 minutes.

Tips

Dried Rosemary Rehydration: Soak dried rosemary needles in water for 10 minutes, then drain and scatter over the dough. This prevents burning or hard texture. Oven Variations: Electric Oven (2 elements): Bake on the lower shelf and turn off the top heat after initial browning. Conventional Gas Oven: Bake on the highest shelf (approx. 250°C/482°F) to help the top brown. Gas Oven with Electric Grill: Use gas for the main bake; switch to the grill for the final 5 minutes to finish the crust. Water:

Saved