Traditional Italian focaccia has become a famous pastry in many parts of the world. And it’s obvious: quick focaccia bread is very easy to prepare, tasty, nutritious, and goes well with various fillings and sauces. It is also very convenient for picnics and snacks to take with you.
This focaccia recipe is quick and easy, the whole process takes about 3 hours, which, believe me, is not a lot of time to make bread.
Popular toppings for focaccia
Fresh or sun-dried tomatoes, olives, rosemary, garlic, onion, thyme, cheese, and even fruit are very popular focaccia toppings. So, our creativity has room to run wild. In this recipe, I add tomatoes and rosemary to focaccia because, in my opinion, this is one of the most successful classic combinations. But you can choose another topping to your liking.
How thick should the focaccia be?
The thickness of focaccia can vary, it’s a matter of taste. If you use a smaller mold, the focaccia will be tall and fluffy. If you bake it, for example, on a baking sheet, the focaccia will be thinner, with crispy edges but moist inside. That is, the smaller the mold, the higher the focaccia. Experiment and find the most delicious option for yourself!
Ingredients:
300 g water
1 tsp salt
33 g fresh yeast (or 11 g dry yeast)
500 g flour (preferably pizza flour, but not critical)
6-7 tbsp olive oil
fresh cherry tomatoes and rosemary for the topping
a pinch of coarse salt
- Combine water, salt, yeast (crumble live yeast), and flour. Knead the dough until it does not stick to your hands.
- Grease a bowl with olive oil (~2 tbsp), place the dough in it, cover it with plastic wrap and leave it in a warm place for 1.5-2 hours, the dough should rise at least twice. The time depends on the temperature in your kitchen. If it is cool, it may take up to 3 hours.
- Grease a baking sheet with olive oil (~2 tbsp), place the risen dough on it, and use your fingers to stretch it across the bottom of the baking sheet. Cover with foil or another baking sheet and leave in a warm place for another 1 hour.
- Meanwhile, preheat the oven to 230°C and prepare the topping (chop the tomatoes, wash the rosemary).
- Put the topping on the risen dough, press it into the dough so that it does not burn during baking. Drizzle with olive oil (~2-3 tbsp) and sprinkle with coarse salt.
- Bake the focaccia at 230°C for about 20 minutes in the top-down or convection mode (baking time may vary slightly in your oven).
- Take the cooked focaccia out of the oven and cool on a wire rack or on a wooden board.
As for me, focaccia tastes best warm, with olive oil or pesto sauce, for example. But cooled focaccia is also great.
Enjoy your meal!
Quick focaccia bread | YellowMixer.com
Print RecipeIngredients
- 300 g water
- 1 tsp salt
- 33 g fresh yeast (or 11 g dry yeast)
- 500 g flour (preferably pizza flour, but not critical)
- 6-7 tbsp olive oil
- fresh cherry tomatoes and rosemary for the topping
- a pinch of coarse salt
Instructions
Combine water, salt, yeast (crumble live yeast), and flour. Knead the dough until it does not stick to your hands.
Grease a bowl with olive oil (~2 tbsp), place the dough in it, cover it with plastic wrap and leave it in a warm place for 1.5-2 hours, the dough should rise at least twice.
Grease a baking sheet with olive oil (~2 tbsp), place the risen dough on it, and use your fingers to stretch it across the bottom of the baking sheet. Cover with foil or another baking sheet and leave in a warm place for another 1 hour.
Meanwhile, preheat the oven to 230°C and prepare the topping (chop the tomatoes, wash the rosemary).
Put the topping on the risen dough, press it into the dough so that it does not burn during baking. Drizzle with olive oil (~2-3 tbsp) and sprinkle with coarse salt.
Bake the focaccia at 230°C for about 20 minutes in the top-down or convection mode (baking time may vary slightly in your oven).
Take the cooked focaccia out of the oven and cool on a wire rack or on a wooden board.
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