Quick And Dirty Focaccia
Prep
5m
Cook
25m
Total
30m
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving239 calories
Calories from
- Protein 8%
- Carbs 62%
- Fat 30%
-
Fat 8 g 12%
-
Saturated Fat Low 1 g 5%
-
Carbohydrates 38 g 12%
-
Fiber Low 1 g 4%
-
Sugar Low 1 g 2%
-
Protein 5 g 10%
-
Cholesterol Low 0 mg 0%
-
Sodium High 495 mg 20%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Bread flour has higher protein so rises better with better bread-chew. If packet label is ambiguous, look at the nutrition panel – protein should be 12%+ (ie 12g+ per 100g).
Plain/all-purpose flour still makes a really great focaccia with but with fewer bubbles and a slightly less rise.
2.Instant yeastis also sold as “Rapid rise yeast”, find it in the baking aisle of regular grocery stores. No need to foam in water before using, just mix into flour!
To use Active dry yeast – Mix 1 1/8 tsp active yeast with 1 1/2 tbsp warm water and 1/8 tsp sugar. Let sit 5 mins until foamy (if not, yeast is dead). Mix flour and salt, add foamy yeast and remaining water, then proceed with recipe. End result is the same -instant yeast just skips the foaming step.
3. Water temp – 38-45°C is a good temp (100–113°F). Think, comfortable bath, though if you want to be sure, use a thermometer or mix 1/3 cup boiling water and top up with cold tap water.
4. Warm place for dough rising – Do whatever you need to find a cosy environment for the dough to rise! I put the bowl next to a heater. Dryer trick is also a fave – run the dryer for a few minutes to heat it up then put the bowl inside. Works so well!
Not rising? Move it to a warmer place. Don’t worry if it takes longer than 2 hrs! 🙂 Rising too fast? Move it to a colder place to slow it down, or even stop the rising if it’s already doubled. It’s best not to shortcut rise time.
DON’T OVER RISE. If it goes well over double in volume (eg 1.5x), it won’t rise as well in the oven because the yeast has used up too much of the rising power during this proving stage.
5. Overnight fridge rise – 24 to 48 hrs. Dough will double in size but no more. Scrape into pan as per recipe, allowing 30 min to 1 hr extra for Rise #2 to de-chill. Note: bread improvement only noticeable after 48 hrs – see FAQ for details.
6. Pan size – 20cm/8″ square or 23cm/9″ round pans work but focaccia will be slightly thicker, for Rise #2 spray cling wrap with oil and loosely cover (if you cover with cutting board, dough may touch board). For a 23 x 33cm (9 x 13″) pan, scale recipe up by 50% for same thickness (hover on servings to adjust). Metal pans give the crispiest base (rather than ceramic or glass).
Pan depth – My pan is 5cm/2″ high for sufficient head space for Rise #2, if yours is not as deep, spray cling wrap with oil and loosely cover instead of covering with cutting board (dough may touch).
Scrunch baking paper so it stays in place – neat chef trick! Use one large sheet to hold in oil (don’t trim neatly like cakes). Grease with butter so it sticks.
7. TOPPINGS – Add whatever you like after dimpling! For sliced veg (like potato or zucchini), drizzle with extra oil and don’t forget the salt. If using salty toppings like olives, go easy on the sprinkle. Avoid dried herbs and raw garlic—they burn. Use confit garlic instead – see traditional focaccia recipe).
Leftovers keep 3–4 days in an airtight container, but reheating is best – focaccia is always better warm! 5 minutes at 180C/350F. Freezes well for up to 3 months.
Plain/all-purpose flour still makes a really great focaccia with but with fewer bubbles and a slightly less rise.
2.Instant yeastis also sold as “Rapid rise yeast”, find it in the baking aisle of regular grocery stores. No need to foam in water before using, just mix into flour!
To use Active dry yeast – Mix 1 1/8 tsp active yeast with 1 1/2 tbsp warm water and 1/8 tsp sugar. Let sit 5 mins until foamy (if not, yeast is dead). Mix flour and salt, add foamy yeast and remaining water, then proceed with recipe. End result is the same -instant yeast just skips the foaming step.
3. Water temp – 38-45°C is a good temp (100–113°F). Think, comfortable bath, though if you want to be sure, use a thermometer or mix 1/3 cup boiling water and top up with cold tap water.
4. Warm place for dough rising – Do whatever you need to find a cosy environment for the dough to rise! I put the bowl next to a heater. Dryer trick is also a fave – run the dryer for a few minutes to heat it up then put the bowl inside. Works so well!
Not rising? Move it to a warmer place. Don’t worry if it takes longer than 2 hrs! 🙂 Rising too fast? Move it to a colder place to slow it down, or even stop the rising if it’s already doubled. It’s best not to shortcut rise time.
DON’T OVER RISE. If it goes well over double in volume (eg 1.5x), it won’t rise as well in the oven because the yeast has used up too much of the rising power during this proving stage.
5. Overnight fridge rise – 24 to 48 hrs. Dough will double in size but no more. Scrape into pan as per recipe, allowing 30 min to 1 hr extra for Rise #2 to de-chill. Note: bread improvement only noticeable after 48 hrs – see FAQ for details.
6. Pan size – 20cm/8″ square or 23cm/9″ round pans work but focaccia will be slightly thicker, for Rise #2 spray cling wrap with oil and loosely cover (if you cover with cutting board, dough may touch board). For a 23 x 33cm (9 x 13″) pan, scale recipe up by 50% for same thickness (hover on servings to adjust). Metal pans give the crispiest base (rather than ceramic or glass).
Pan depth – My pan is 5cm/2″ high for sufficient head space for Rise #2, if yours is not as deep, spray cling wrap with oil and loosely cover instead of covering with cutting board (dough may touch).
Scrunch baking paper so it stays in place – neat chef trick! Use one large sheet to hold in oil (don’t trim neatly like cakes). Grease with butter so it sticks.
7. TOPPINGS – Add whatever you like after dimpling! For sliced veg (like potato or zucchini), drizzle with extra oil and don’t forget the salt. If using salty toppings like olives, go easy on the sprinkle. Avoid dried herbs and raw garlic—they burn. Use confit garlic instead – see traditional focaccia recipe).
Leftovers keep 3–4 days in an airtight container, but reheating is best – focaccia is always better warm! 5 minutes at 180C/350F. Freezes well for up to 3 months.
Imported & edited by @christina
Comments
Sign in to leave a comment.