This is the simplest focaccia bread recipe ever!
“What is that?”
Well, focaccia is sort of like a sauce-less, cheese-less pizza.
That sounded a lot less charming that I meant it…I think I can do better.
Focaccia is It’s like a breadstick that is the size of a pizza, but it has all kinds of extra toppings on it, which makes it BETTER than a breadstick, and almost like a pizza.
Only without the sauce and cheese. Capiche?
You need it. You want it.
Say it with me:
Our favorite is to spread out sliced onions and garlic, and top with coarse salt, parmesan cheese, and finish off with your favorite spice blend.
Mine is this divine Greek Salad Dressing recipe…I use it as a dry spice as much as I do a salad dressing mix!
You can cut it like you would a pizza, or into squares or strips…whatever suits your fancy.
If you’d like, you can also drizzle with olive oil, add some fresh feta cheese, or sprinkle on shreds of fresh basil leaves just before you serve it.
- Easy Bread Dough
- You can make the dough anywhere from 2 hours to 2 weeks before baking your focaccia bread recipe.
- 3 c. warm water
- 1 ½ T. kosher or coarse salt
- 6½ c. of flour
- 1½ T. instant/fast rise yeast (2 packets)
- Dough Directions:
- Stir to combine with a wooden spoon until the dough is mixed evenly with no dry spots. Loosely cover the container and allow your dough to rise at room temperature for 2+ hours. It should almost triple in size. You can use the dough now, but it’s easier to work with after it’s chilled for a few hours. You can keep this dough in the fridge for up to two weeks. This makes enough for 2 large focaccia, or you can use the leftover dough to make pizza, loaves of bread, bread sticks, etc.
- Turn your oven on to heat at 450º.
- Place a baking stone on the center rack of your oven (or just put an upside down pizza pan or cookie sheet in there if you lack a pizza stone.
- Lay out a sheet of parchment paper on a pizza peel (or sub another flat pan that will make it easy to slide the paper and focaccia onto the pan in your oven.)
- Spread out about half of the dough into a circle or rectangle. I use half of the dough for a large focaccia…but you can make it any size or shape.
- Top dough with any of the following:
thinly sliced onions
chopped green olives
chopped black olives
very thinly sliced tomatoes
crumbles of pesto sauce
Greek seasoning mix
fresh ground pepper
coarse ground salt (Kosher or sea salt.)
- Slide your focaccia bread onto the hot pan, and bake for 20 minutes, or until nicely browned.You may top with olive oil, freshly shredded basil, or feta cheese just before serving.
- Cut into slices, strips, or squares, and enjoy!