Description
A simple, no-knead focaccia recipe with a light and airy texture, topped with olive oil and herbs for a flavorful experience.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 cups warm water (about 100°F)
- 1/2 cup olive oil
- Sea salt (for sprinkling)
- Fresh herbs (like rosemary, thyme, or oregano, optional)
Instructions
- Mix together the flour, salt, and instant yeast in a large bowl.
- Add the warm water and half of the olive oil, stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest in a warm spot for about 12 to 18 hours.
- Grease a baking sheet with the remaining olive oil and pour the dough onto it.
- Using your fingers, stretch the dough into a rectangular shape and let it rise for about 30 minutes.
- Preheat your oven to 425°F.
- Make dimples in the dough, drizzle with more olive oil, and sprinkle with sea salt and herbs.
- Bake for 20 to 25 minutes or until golden brown.
- Let it cool slightly before slicing and serving.
Notes
For added flavor, experiment with toppings like garlic, cheese, or caramelized onions. Store leftover focaccia in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg