Bread making can be easy! I can’t wait to share how easing making this focaccia bread is!
Making bread is probably one of the most rewarding things you can make such as this focaccia recipe.
One of my favorite things to do in winter is spend time in my kitchen! We’ve had extremely cold temps in Chicago and lots of snow on the ground- a perfect time to spend in your kitchen!
This recipe for focaccia that needs to be refrigerated overnight – so keep that in mind if you want to make this – plan ahead!
Other than that, it’s 5 minutes of prep, and 22 minutes to bake.Jump to Recipe
Easy Focaccia Bread
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. instant yeast
- 2 tablespoons olive oil, divided
- 1 tsp. dried oregano
- 1 tsp. flaky salt (like maldon)
- 1 cup warm water
- In a large bowl, add the flour, salt, yeast, stir well.
- Add the warm water and 1 tablespoon olive oil, stir with a wooden spoon until the flour is absorbed.
- I kneaded the dough for just a few minutes, rolled it into a ball, and put it back in the bowl, cover with saran wrap and refrigerate overnight.
- When you are ready to bake it, remove from the refrigerator, and place it on a jelly roll pan lined with parchment paper. Let rest 2-3 hours in a warm spot in your kitchen.
- Before baking, using your fingers, poke down to make the indentations, add 1 tsp. olive oil and using your fingers, spread out on top of the dough.
- I added dried oregano, some flaky sea salt.
- Bake in a pre-heated oven at 450. Once you oven is at 450, add the bread to the oven, reduce the heat to 425 and bake for 18-22 minutes. Mine took 22 minutes.
- Let cool before cutting.
Zoe Francois has several books – and she even has a gluten free version – which for anyone who tries to make gluten free bread – it can turn out as a disaster!
My middle child was gluten free for several years, and I had mostly fails in the gluten free bread making – but Zoe did all the testing first, so you don’t have to do trial and error by yourself.
Are you a fan of making you own bread?