Focaccia

The Easiest Bread Ever

Ingredients:

• 3 cups all-purpose flour

• 1 packet active dry yeast (about 2 1/4 teaspoons)

• 2 teaspoons salt

• 1 teaspoon sugar

• 1 1/4 cups warm water (about 110°F/43°C)

• 6 tablespoons olive oil (divided)

Instructions:

1. Activate the Yeast:

   • In the bowl of your stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently to dissolve. Let it sit for about 5 minutes, or until the mixture becomes foamy. That’s the yeast getting all bubbly and happy! (You only have to do this step to ensure your yeast is alive)

2. Mix the Dough:

   • Add the flour and salt to the yeast mixture in the stand mixer. Attach the dough hook, and start mixing on low speed until the dough starts to come together. Then, increase to medium speed and knead for about 5-7 minutes, until the dough is smooth, elastic, and just a tiny bit sticky.

3. Add Olive Oil:

   • With the mixer still running, drizzle in 4 tablespoons of olive oil. Continue mixing for another 2 minutes, so the oil gets fully incorporated and the dough is silky smooth.

4. First Rise:

   • Grease a large bowl with 1 tablespoon of olive oil (or spray it down with non-stick spray). Shape your dough into a ball and place it in the bowl, turning it once to coat it in the oil. Cover with a clean towel or plastic wrap and let it rise for 1-1.5 hours, or until it doubles in size.

5. Shape the Focaccia:

   • Once the dough has risen, punch it down gently to release any air. Transfer the dough to a greased baking sheet (about 9x13 inch). Gently stretch the dough with your fingers until it covers the surface of the pan (it’s totally cool if it doesn’t cover perfectly).

6. Second Rise:

   • Cover the dough loosely with a towel and let it rise for another 30 minutes - 1 hour, just to puff up a little more. Preheat your oven to 400°F (200°C).

7. Add Olive Oil & Toppings:

   • After the second rise, drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Use your fingers to gently press dimples all over the surface. (These dimples are key for soaking up that glorious olive oil and making the focaccia extra delicious.)

   • You can sprinkle flakey salt on top, or get creative with toppings like rosemary, garlic, or even cherry tomatoes.

8. Bake:

   • Pop the focaccia into the preheated oven and bake for about 20-25 minutes, or until it’s golden brown and crispy on the edges.

9. Cool & Serve:

   • Once baked, remove from the oven and let it cool for a few minutes. Slice it up, maybe drizzle a little extra olive oil on top, and serve it warm.