5-Ingredient Focaccia Bread Recipe

Updated at: Thu, 21 Nov 2024 14:03:43 GMT

Step 1

In a large bowl, add flour, yeast, salt, olive oil, and water. Mix until thoroughly combined. Scrape down the sides of the bowl.

Step 2

Cover with plastic wrap and let rest at room temperature for 1 hour.

Step 3

Uncover and fold dough (see video).

Step 4

Cover and let rest again for 1 more hour.

Step 5

Fold dough again (see video).

Step 6

Cover and place dough in the fridge. Refrigerate for at least 12 hours, up to 3 days.

Step 7

On the day you are ready to bake, remove dough from the fridge.

Step 8

Spray a clean surface with water and transfer dough to the damp surface.

Step 9

Using damp hands, shape the dough into a tight ball (see video).

Step 10

Transfer dough to a heavily olive oiled 10-12 inch cast iron. Drizzle the top of the focaccia with a touch of olive oil. *

Step 11

Cover dough with plastic wrap and let rest at room temperature for 1 hour.

Step 12

Once 1 hour is up, preheat oven to 500ºF. (you will continue to let the dough rest as the oven preheats.)

Step 13

While oven preheats, mix salt into water to make the brine.

Step 14

When the oven is hot, dip fingers into salt water and dimple the dough all over, while pressing the dough out to fill the pan (see video).

Step 15

Splash a touch of the salt water over the top of the bread. (you will not use all the water! you just want to splash 1-2 tsp over the dough. There will be a lot of the brine leftover, you can just discard it)

Step 16

Drizzle the top of the focaccia all over with more olive oil.

Step 17

Bake for 20-25 minutes until golden. Rotate the pan as necessary to promote even browning.

Step 18

Once baked, let the focaccia cool for 5 minutes in the pan.

Step 19

Carefully remove focaccia to a wire rack to finish cooling. Cooling on a wire rack helps preserve the crunchy bottom crust.

Step 20

Serve warm :)

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