The Best, Easiest Focaccia Bread Recipe

Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs. A few notes: I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking. Other pan options include: A 9x13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.

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% Daily Values based on a 2,000 calorie diet

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