Easiest Focaccia Recipe in the world!

Focaccia Recipe
Main ingredients of this focaccia recipe

Yummy Focaccia Recipe

You all know that I have a particular soft spot for baked goods :). This is my first recipe that I’m posting online. Honestly, I’ve had plenty of requests to make this ever since I made my first loaf. Kudos to my daughter who insisted I buy the book from which this recipe has been adapted (Dorling Kindersley’s ‘Mommy and Me Bake’) – I would never have noticed it otherwise. She found it in the children’s section and fell in love with the bright, clear photographs and easy-to-follow instructions. There are lot of focaccia recipes out there – but it’s hard to find easy ones which actually work.

 

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Easiest Focaccia Recipe in the world!
This easy peasy focaccia recipe creates delish bread that you can also make with children.
Focaccia recipe
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 90 minutes for rising
Servings
9x13 loaf
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 90 minutes for rising
Servings
9x13 loaf
Ingredients
Focaccia recipe
Instructions
  1. In a large mixing bowl, combine the flour, salt, sugar, and yeast with a wooden spoon for a minute or so. I used Fleischmann's ActiveDry Yeast from Target, which you can buy in packs of 4 and is inexpensive.
    Focaccia recipe
  2. Make a well in the middle, pour in 1 cup of tepid water. Mix with a wooden spoon for a minute.
  3. Wash your hands and remove rings ( I forgot during this demo and it was a little annoying to wash and get the flour off them, but otherwise - don't worry about it!). Now get in there, add the remaining 1/4 cup of tepid water, and combine the dough with your damp hands. Once it's in a ball which isn't too sticky, get the dough out and knead for about 10 minutes on a clean and dry surface, stretching and folding it into a smoothish ball.
    Focaccia recipe
  4. Put the ball back in the mixing bowl, cover with a damp and clean dish towel and place in an oven warmed to 100-200 degrees F. Leave it there for an hour to rise.
  5. The dough should have risen. Punch it in the middle softly and knead on a lightly floured surface for a few minutes.
    Focaccia recipe
  6. With a rolling pin, flatten and roll to a rectangular shape (approximately a 9x13 shape).
    Focaccia recipe
  7. Gently lift the flattened dough into a greased 9 x 13 baking sheet. Cover it with the damp towel and proof again for 30 minutes (in the 100 degree F oven or any warm place).
  8. Poke holes at regular intervals in the risen dough with the end of a rolling pin. Place your desired toppings and sprinkle olive oil liberally. Sprinkle rock salt over toppings. Also, sprinkle dried herbs if you want to.
    Focaccia recipe
  9. Put the baking sheet in a pre-heated oven (425 F) for 25 minutes, until the crust is golden. NOTE: It's tempting, but don't leave it in the oven for too long beyond 25 minutes. As soon as the crust turns golden, take it out and try a test piece. It hardens easily if kept in the oven for longer than 30 minutes.
    Focaccia recipe
  10. Cut, tear off, dip into olive oil, have a glass of wine ready, and ENJOY!
    Focaccia recipe
Recipe Notes

Full Disclosure

This recipe has been adapted from Dorling Kindersley's 'Mommy and Me Bake'. I didn't expect a cookbook for children to have a recipe which actually works and my family/friends craved so much that I made it 7 times, so I had to share.

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