This straightforward focaccia bread recipe is a wonderful introduction to the joys of homemade bread baking. Focaccia, known for its crispy exterior and soft, airy interior, is a versatile Italian flatbread that serves as a delightful side or a base for various toppings. This recipe eliminates long fermentation times, making it possible to enjoy fresh focaccia the same day you decide to bake it. Embellished with your choice of toppings like basil pesto and ‘everything but the bagel’ seasoning, this focaccia is not just bread—it’s a canvas for your culinary creativity.
Ingredients:
- White Bread Flour, 500 g (approximately just over 5 cups, ensure it has a protein content of 12% or higher for the best texture)
- Warm Water, 400 ml (to activate the yeast)
- Olive Oil, 15 ml (1-2 tablespoons, plus extra for lining the pan and drizzling)
- Instant Yeast, 7 g (about 1.5 teaspoons, for leavening)
- Sweetener, 5 g (we’re using honey to feed the yeast and add a slight sweetness)
- Salt, 10 g (2 teaspoons, to enhance the bread’s flavor)
- Flaky Sea Salt, to garnish (for texture and taste)
- Toppings of Choice (basil pesto and ‘everything but the bagel’ seasoning recommended)
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the white bread flour, instant yeast, sweetener, and salt. Gradually add the warm water and 15 ml of olive oil, mixing until a shaggy dough forms. Knead the dough in the bowl or on a floured surface until it becomes smooth and elastic, about 10 minutes.
- First Rise: Lightly oil a clean bowl and place the dough inside, covering it with a damp towel or plastic wrap. Let it rise in a warm, draft-free area until doubled in size, about 1 to 2 hours.
- Prepare the Baking Pan: While the dough is rising, prepare your baking pan by generously coating it with olive oil. This oil ensures the focaccia doesn’t stick and contributes to its signature crispy bottom.
- Shape the Dough: Once the dough has risen, gently transfer it to the oiled baking pan. Stretch and press the dough into the pan, creating a roughly even layer. If the dough springs back, let it rest for a few minutes before continuing.
- Second Rise: Cover the shaped dough loosely with a damp towel or plastic wrap, and let it rise again for about 30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Add Toppings: After the second rise, dimple the surface of the dough with your fingertips. Drizzle additional olive oil over the top, allowing it to pool in the dimples. Sprinkle flaky sea salt and your chosen toppings evenly over the dough.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
- Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature.
This Simple and Best Same Day Focaccia Bread is not just delicious; it’s a testament to the beauty of homemade bread. The process of making it is as rewarding as the first bite into its crispy crust and soft interior. Experiment with various toppings to match your meal or enjoy it as is, savoring the flavors of olive oil, sea salt, and your chosen enhancements. Happy baking!