Ingredients
Scale
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup chopped fresh rosemary (optional)
- 1/4 cup chopped fresh oregano (optional)
Instructions
- Step 1: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. If it doesn't foam, your yeast may be dead and you'll need a new batch.
- Step 2: Add 2 cups of flour and the salt to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour, mixing until a soft, slightly sticky dough comes together.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Step 5: Preheat oven to 450°F (232°C). Lightly oil a 9×13 inch baking pan. Gently transfer the dough to the prepared pan and stretch it to fill the pan. Dimple the surface of the dough with your fingers. Drizzle with olive oil and sprinkle with herbs (if using).
- Step 6: Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Reheat slices to perfection by briefly warming them in a dry skillet over medium heat until crispy.
- Serve this wonderfully versatile bread alongside soups, salads, or as a delicious base for bruschetta.
- For extra flavour, try incorporating a pinch of garlic powder or onion powder into the dough during step 2.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American