Focaccia is one of my favorite bread recipes. It’s one of the least labor-intensive since there isn’t any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. —James Schend, Taste of Home Deputy Editor,
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°), divided
- 1 tablespoon honey
- 3 cups (375 grams) all-purpose flour
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt
- 1 teaspoon flaky sea salt, optional
image/svg+xml Text Ingredients View Recipe,
In a large bowl, dissolve yeast in 1/2 cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4 cup water; mix until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 425°. Brush a 13×9-in. baking dish or 12-in. cast iron skillet with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes.
If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
1 piece: 95 calories, 4g fat (1g saturated fat), 0 cholesterol, 61mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 2g protein.