Easy Focaccia

How are you doing? Are you going stir crazy yet? It’s officially Week 2 of Isolation and during Week 1, I looked for new ways to make bread. While I’m not going all out and making Sourdough bread, I tipped my toes (more specifically my fingers) in making Focaccia. And while there are a million ways online on how to make EASY focaccia, A lot of them were…. not easy. This recipe, which the original is from Basically (Bon Appetit), I didn’t have all of those ingredients. Specifically the yeast that they asked for. So I had to improvise (a deadly act in baking). I can say it turned out surprisingly well.

As somebody posted on the internet, we have time now, so why not do some baking or cooking projects. This one is surprisingly hands off. Most of the parts is just waiting for it to proof. So you can, I don’t know, watch Lord of The Rings (the uncut version, because why not) and by the end of it, check on the focaccia. Afterwards, play the new Animal Crossing game, because you cant go outside (or shouldn’t be outside), then check the focaccia.

Working from home and you need a slower proof? Put it in the fridge!

Here’s my super easy focaccia recipe!

Easy Focaccia

Oven Temp: 450 degrees
Time Baking: 20-30 minutes
Resting time: 6.5 hours or up to 24 (depends on how fast you want the bread)


  • 2 packets of dry yeast
  • 2 tsp. Honey
  • 5 cups of all purpose flour
  • 5 tsp of kosher Salt (I use Diamond Crystal)
  • 6 tablespoon of extra virgin olive oil (plus more for your hands)
  • 2.5 cups of lukewarm water

How to:

1. In a medium bowl, add 2.5 cups of lukewarm water, 2 cups of dry yeast and 2 tsp of honey. Whisk together and let it sit for 5 minutes or until its foamy. Check your expiration date.

2. Add 5 cups of AP flour, salt, and mix well until you have a shaggy dough!

3.Pour 4 tablespoons of Olive Oil in a big bowl. This bowl should be able to fit in the fridge if you are a planner and want bread the following day. Transfer the dough into the bowl and turn it to coat. Cover with cling wrap or a towel and leave at room temperature for:

Want bread Now? – Leave for 3 hours
Want bread at the end of the day? – Leave for 4 hours
Have all the time in the world – 24 hours (leave in the fridge)

After your first proof.

4. Butter your desired baking pan. It seems like overkill, but it will make sure the bread doesn’t stick. I used my 13X9 because I wanted to make sandwiches out of it. Use a bigger and shallower pan for pizza or more “snack” size-a-ble bread.

5. Check your bread. It should look twice as big. Using two forks or with lightly oiled hands, (keeping the dough in its bowl) fold the bread from its farthest part in. Move the bowl slightly and repeat the process 2 to 3 times or until you’ve folded all of the dough.

Second proof & Baking

6. Transfer the dough into the pan it will be baking in (the baking pan will be prepared as you finished #4). Add the oil from the bowl it was resting in. Rest dough for 1.5 hours – 4 hours or until it doubles in size. I put my dough on top of the fridge so that it helps the proofing action.

7. BAKING! Yay. Your patience will be rewarded. Place a rack in the middle of the oven and preheat said oven to 450. Your dough should spring slowly when its ready. With lightly greased hands poke holes through the dough, then sprinkle some kosher salt or some flaky sea salt. Bake at 450 for 20-30 minutes or until its golden brown and puffy.

You can keep it in the freezer cut into parts and reheat in a 300 degree oven. It is best the day you bake it, it will last up to 3 days. Enjoy!

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