Focaccia Bread

Posted on August 16, 2011


This is a fast, easy, and yummy Italian bread that you can have on the table in a little over an hour.


3 tsp yeast

3 cups water

3 cups unbleached flour

3 tsp sea salt (it really does make a difference)

Stir for 1-2 minutes, until it is a smooth paste.  Then add:

3 cups more flour

Stir in the flour until incorporated, but do not more.  It should look like a big gloppy mess.  You will think it looks too sticky to handle, and it will be, but you won’t be handling it.  Cover and let rise in a warm place for an hour.

Set oven to 500 degrees.  Spray a sheet cake pan with Pam and then pour about 2 T Extra Virgin Olive Oil on the pan.  Get your hands lightly coated with oil.  Scoop the dough out onto the pan, then begin to shape with your hands making a large oval shaped/near rectangle shape to fill nearly the whole pan.  Make the classic indentations by making holes with your fingers and pulling slightly.  It is not so pretty.  That’s OK–we’ll call it RUSTIC.  Then you can top it however you like.  Salt and Rosemary is good, but we prefer a good sprinkle of Parmesan and a sprinkle of Italian seasoning.  Place in the hot oven and cook for 10-15 minutes.  It should be nicely browned all over and sound a little hollow when tapped.  Once done, dislodge from the pan and have cool on a rack.  But don’t let it cool before you eat it.  Just tear off chunks as soon as you can handle the temperature and coat with butter.  YUM!!!!  Sometimes we let the whole slab cool and make Italian sandwiches with olive oil, balsamic vinegar, basil, pesto, roasted red peppers, dry salami, fresh mozzarella,  tomatoes, Provolone, etc.  My family would love it if I would make it every day, but since it is made with white flour I only make it a few times a month.  **you can sub whole wheat flour for half the white but it is not quite as good.  The flavor is stronger, but still good.**

Adapted from the cookbook “No need to knead”

I just made it! mmmm so good. I put course ground garlic and parsley on it.yum yum yum! It ended up bigger than i thought it would be with that small amount of flour- i halfed it. But it is so good that I am sure my room mates and I will have it gone in no time! Thanks for posting it!
Friday, September 18, 2009 – 06:44 PM
I’m a little late in discovering your recipe, but after watching it made on a cooking show yesterday, I want to try it.  It looks delicious and easy.  Thanks!