I finally made bread – I did it, I did it!! It took me forever and a day to find yeast, but I wanted to be like all the cool kids in quarantine and make some bread, and this focaccia recipe was one of the easiest things on the planet! One tip: go heavier on the oil. You won’t ruin it, I swear.
WHAT YOU NEED
2 TBSP olive oil (drizzle this in the pan – 9″x13″!)
1 1/2 cups warm water
3 tbsp. olive oil
1 1/4 tsp salt
3 1/2 cup AP flour
1 tbsp. instant yeast or active dry yeast
TOPPINGS: 1 tsp kosher salt, 2 cloves garlic (minced), 1 tbsp. chopped rosemary, 1 tbsp. chopped oregano
WHAT YOU DO
Drizzle your 2 tbsp. olive oil into your 9×13 pan.
Combine all of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temp for an hour.
While the dough is rising, preheat the oven to 375 degrees F.
After rising, poke the dough all over with your index finger – push until you touch the bottom of the dish.
Drizzle the bread with olive oil (more than you would think), and sprinkle with the salt, garlic, rosemary and oregano. You can obviously change up the amounts to your taste.
Bake bread until golden brown, about 30 minutes. Remove from oven, and wait about 5-10 minutes. Turn it out of the pan and onto a rack – cut and serve warm!
This bread was sooo easy, and I love that the proof time is only an hour. We had ours warm with some homemade lasagna, and it was amazing!