About the Recipe
While traditional focaccia recipes demand hours of waiting, the best, easiest focaccia bread recipe fits effortlessly into real life. Using our streamlined bread mix, you can go from mixing to baking to eating in just 2-1/2 hours. It’s an approachable way to make bakery-quality bread without complicated steps or long rises. Perfect for weeknight meals, sharing with friends, or enjoying fresh from the oven, this recipe brings big flavor with minimal effort. Give it a try and see how easy homemade focaccia can be!
Ingredients
FOR FOCACCIA DOUGH
1 pouch of Foster’s Old-Fashioned White Bread Mix
3 Tbsp. hot water (185°F+) (for scalding flour)
2/3 cup + 1 Tbsp. warm water (172 grams) (100°-130°F)
1 Tbsp. of virgin olive oil
FOR OLIVE OIL TOPPING
1/8 cup of virgin olive oil
1 large garlic clove
1/4 tsp. dried oregano
1 tsp. fresh rosemary
1 tsp. dried thyme
Maldon salt for sprinkling on top of dough before baking
TOOLS NEEDED
Medium-sized glazed bowl
Plate or plastic wrap (to cover bowl while dough rests)
Small bowl filled with water to dip hands
8-1/2”- 9” round cake pan, greased with 1/2 Tbsp virgin olive oil
Mini food processor
Preparation
1. Empty contents of bread mix into a bowl, reserving the yeast packet. Remove 3 level tablespoons of flour mixture for scalding and set aside in a smaller bowl. Whisk yeast granules with the flour in the larger bowl.
2. To scald the flour, mix the reserved flour with 3 tablespoons hot water to form a paste; set aside. To prepare the dough, combine 2/3 cup plus 1 tablespoon warm water and 1 tablespoon olive oil in a medium bowl. Add to flour mixture and mix until dough is well incorporated. Cover and let rest for 30 minutes.
3. Dip hands in water. Rotate the bowl while stretching and folding the dough over itself several times to form a dough ball. Cover and let rest for 30 minutes. Repeat step 3 once more.
4. After resting 30 minutes, stretch and fold dough several times over itself one final time and transfer to a greased cake pan, taking care not to deflate gas bubbles. With wet fingertips, gently dimple dough to the bottom of the pan; nudging & gently pushing dough to fill the cake pan. Dough will expand to fill the pan as it proofs. Brush with 1 tablespoon olive oil and place in a warm oven (100°–130°F) to proof for 30 minutes. Pulse the ingredients for the olive oil topping in a food processor and set aside.
5. Remove dough and preheat oven to 450°F. Pour olive oil topping over dough and sprinkle with Maldon salt. Let dough rest at room temperature while oven heats. Place pan in oven and reduce temperature to 425°F. Bake 12 minutes, or until golden brown. Slice and serve warm.
RECIPE AUTHOR: Down Home Bakery, LLC.