Quick and Easy Focaccia Bread

🍞 Skip the bakery run! This quick and easy focaccia bread requires no special equipment or kneading – just a simple folding technique and a few rests deliver a perfectly dimpled, olive oil-infused masterpiece that even beginners can nail.

Course Vegan Appetizers

Cuisine Baked Goods

Keyword best, garlic, rosemary

Prep Time 3

Cook Time 20

Total Time 3 20

Servings

Calories 187kcal

Author Maria Koutsogiannis

Ingredients

Instructions

In a large mixing bowl, add the warm water, sea salt, sugar, yeast and olive oil. Whisk together to combine. Then, add the flour and use a wooden spoon to mix for at least 1 minute, until the dough is wet and sticky. Cover with a tea towel and let sit for 10 minutes.
Next you're going to perform a set of 4 folds with 10 minutes of resting time in between each set of 4 folds. Wet your hands with water. Grab a corner of the dough and gently lift it to just above the bowls' edge and then fold over into itself, sort of sealing like an envelope. Perform this fold 3 more times, for a total of 4. Cover with a tea towel and let sit for 10 minutes. Repeat three more times, for a total of 16 folds, letting sit for 10 minutes after each set of 4 folds.
Next, fully coat the dough in the bowl with olive oil. Cover the bowl with plastic wrap and a tea towel. Let the dough rest and rise in a warm spot at room temperature for at least 1.5 hours or until the dough is doubled in size.
Once the dough has doubled in size, remove the tea towel and plastic wrap. Gently move the bowl back and forth to allow the dough to open it's bubbles.
Generously coat the bottom of a 9x13 inch baking pan (or slightly large pan if that's all you have) with olive oil. Add the dough to the pan and gently spread the dough towards the corners - don't force it, only spread it out as much as the dough allows.
Allow the dough to rest in the pan for a final proof for 30 minutes.
As the dough does its final rise, preheat the oven to 450F and prepare your toppings. Halve the baby tomatoes; cut the olives into halved width-wise; zest the lemon; mince the oregano. Set the toppings aside.
The dough should continue to stretch and rise so after 30 minutes you should be able to gently spread the dough closer to the corners of the pan.
After the 30 minutes, lightly drizzle the top of the dough with olive oil and dimple the dough by pressing down on the top of the dough, making small wells / dips over the whole thing. This will look similar to playing the piano.
Next, evenly disperse the halved tomatoes, halved olives, lemon zest and a good sprinkle of sea salt. Make sure to gently press the halved tomatoes and olives into the dough.
Bake for 20-22 minutes or until golden on top. (Since oven strength varies, start checking at 18 minutes)
Remove the focaccia gently out of the baking tray to a cooling rack to fully cool. Sprinkle with the minced fresh oregano.
The focaccia is best enjoyed the day it's made. Serve with our Greek Dressing or Bread Dipping Oil to dip in!

Video

Notes

For a simple focaccia, use only flaky salt, fresh tomatoes and fresh oregano as your toppings.

Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. Other delicious toppings could be adding in red onion or feta cheese.

Nutrition