Description
This Easy Focaccia Bread recipe requires no kneading and results in a fluffy, flavorful bread topped with garlic, rosemary, and olive oil. Perfect for sharing with friends and family!
Ingredients
Units
Scale
Focaccia Dough
- 300g Bread Flour
- 300g All-Purpose Flour
- 14g salt
- 2 tsp instant yeast
- 1 tsp sugar
- 20g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 535g lukewarm water
- Extra Oil for greasing the dough and pan
Garlic and Rosemary Topping
- 50g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 4 cloves garlic, finely minced or grated on a microplane
- Leaves from 1 sprig rosemary, or to taste
- Flaky sea salt for sprinkling, optional
- A few turns of black pepper for finishing, optional
Instructions
- FOCACCIA DOUGH – In a large bowl, combine the flours, salt, yeast, and sugar. Add olive oil and water, mix until a shaggy dough forms. Cover and let stand for 5 minutes. Perform stretch and folds on the dough. Cover and let sit for 2 minutes. Repeat stretch and folding process three times, two minutes apart. Drizzle with olive oil, cover, and refrigerate overnight.
- Generously oil a 9×13 non-stick baking pan. Transfer dough to pan, shape into a rectangle, and let it relax. Spread the dough in the pan, drizzle with olive oil, and let rise until doubled in size. Preheat oven to 450°F.
- Combine olive oil and garlic, spoon over the dough. Dimple the dough with oiled fingers, sprinkle with rosemary, salt, and pepper. Bake for 25-30 minutes until golden. Allow to cool before slicing.
Notes
- The water quantity is correct. The dough is meant to be wet and sticky. Using a nonstick pan is crucial to prevent sticking. Adjust recipe for a thinner focaccia by scaling the ingredients accordingly.
- For variations in rising time and temperature, refer to the ‘Sample Schedule’ in the blog post.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
