Ridiculously Easy Focaccia Bread
Ridiculously Easy Focaccia Bread
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
Author: Chris Scheuer
Ridiculously Easy Focaccia Bread
Course: Bread
Cuisine: Italian
Keyword: Easy Focaccia Bread
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 16 servings
Calories: 151 kcal
Prepare the dough:
In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated.
Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.
Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.
for further tutorials https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/#wprm-recipe-container-33398
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
Author: Chris Scheuer
Ridiculously Easy Focaccia Bread
Course: Bread
Cuisine: Italian
Keyword: Easy Focaccia Bread
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 16 servings
Calories: 151 kcal
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2¼ teaspoons instant yeast (1 packet)
- 2 cups warm tap water
- 1 teaspoon butter for greasing pan
- 4 tablespoons olive oil divided
- Italian seasoning or finely chopped fresh herbs
- flaky sea salt I like Maldon
- US Customary - Metric
Instructions
Prepare the dough:
In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated.
Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.
Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.
for further tutorials https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/#wprm-recipe-container-33398
