- Dish type
- Italian bread
There isn't an easier recipe for focaccia. You may use more or less olive oil or salt if you wish.
371 people made this
- 1 teaspoon caster sugar
- 1 (7g) sachet dried active baking yeast
- 75ml warm water (45 degrees C)
- 250g plain flour
- 2 tablespoons olive oil
- 1/4 teaspoon salt
MethodPrep:30min ›Cook:15min ›Extra time:45min rising › Ready in:1hr30min
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 240 C / Gas 9.
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking tray. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Reviews & ratingsAverage global rating:(312)
Reviews in English (261)
This is more a question of advice rather than a review. This is my first attempt at any kind of bread,i followed this receipe,my bread seems to have rose more than I would expect but looks delicious! But..the enter is just like dough! Anyone know where ive gone wrong? Advice welcomed!-07 Oct 2012
So easy to make. I added sage, red onions and strong cheddar cheese. Delicious!-19 Aug 2015
Many reviewers complained that this recipe was "blah" or has no flavor. This is because it has very little salt in the recipe -- a crucial factor in bread "flavor." Definitely increase the salt to between 1 to 1 1/4 tsp, depending on your preferences. You might want to check your favorite bread recipe and see how much salt per cup of flour there is and start with that. Also, if you haven't made focaccia before this recipe is confusing. It doesn't state how thickly to roll the dough. It isn't going to rise a lot so unless you want it to be like a flatbread don't roll it much thinner than you want it to be when you eat it. Also start with adding 1/4 cup of water after you add the yeast/sugar/water mixture and then add a TBS of water at a time till the dough forms into a ball.-17 Oct 2008